Homemade Cabbage Pies
15 servings
120 minutes
Homemade cabbage pies are a cozy dish of Russian cuisine, embodying the warmth of the home hearth. Their history traces back to the traditions of Russian housewives who prepared these fluffy pies for family lunches and festive gatherings. The filling of stewed cabbage, seasoned with tomato paste and coriander, acquires a tender, slightly sweet taste with pleasant spicy notes. The fluffy yeast dough, golden and soft, envelops the aromatic filling, creating a harmony of flavors and textures. These pies can be served as a standalone dish complemented with sour cream or herbs, as well as a wonderful snack on the go. Their convenient shape and rich flavor make them a favorite treat for the whole family.
1
Prepare the ingredients.
2
Mix the sifted flour, yeast, sugar, 1 teaspoon of salt, 1 egg, and 300 ml of warm milk.
- Wheat flour: 550 g
- Dry yeast: 11 g
- Sugar: 2 tablespoons
- Salt: to taste
- Chicken egg: 2 pieces
- Milk: 320 ml
3
When the ingredients come together, add 50 ml of vegetable oil. Continue mixing until the dough starts to pull away from the sides of the mixer.
- Vegetable oil: 80 ml
4
Form a ball from the prepared dough. Place it back in the greased bowl, cover with plastic wrap, and set in a warm place for 1 hour (or until the dough doubles in size).
5
Chop the cabbage.
- White cabbage: 0.5 piece
6
Heat butter and vegetable oil in a pan. Fry the cabbage on high heat for 5 minutes.
- Butter: 30 g
- Vegetable oil: 80 ml
7
Add tomato paste, ground coriander, salt, and ground black pepper to the cabbage to taste.
- Tomato paste: 20 g
- Ground coriander: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
8
Cook the cabbage until soft. It usually takes about 20 minutes. Add parsley to the cooked cabbage.
- Parsley: to taste
9
Knead the dough and divide it into 30 parts, forming balls from them. Roll each ball, place 1 tablespoon of filling inside, and seal the edges.
10
Line the baking tray with parchment paper and place the pastries.
11
Mix the egg and 20 ml of milk. Brush the pastries with the mixture.
- Chicken egg: 2 pieces
- Milk: 320 ml
12
Bake the pies for 15–20 minutes at 180 degrees.
