Moldavian pies with cabbage
4 servings
40 minutes
Moldovan pies with cabbage are a cozy, homemade dish infused with the spirit of Moldovan cuisine. They originate from traditional village recipes where simple ingredients transform into something special. The thin dough is crispy on the outside and soft on the inside, enclosing a fragrant filling of cabbage, carrots, and onions sautéed to a golden color. This pie combines the tenderness of cabbage with the light sweetness of carrots and the rich flavor of browned onions. Served hot straight from the oven, they pair perfectly with sour cream or homemade compote. They can make an excellent snack or complement to a lunch table, filling the home with a scent of coziness and hospitality.
1
We start by preparing the dough; for this, mix water (0.5 cup) with oil (0.5 cup) and salt, gradually adding flour to knead the dough. Then cover the dough with a towel and let it rest for about 20-25 minutes.
- Water: 100 ml
- Vegetable oil: 100 ml
- Salt: pinch
- Wheat flour: 2 glasss
2
While the dough rests, we will prepare the filling by frying finely chopped onion and grated carrot. We chop the cabbage and add it to the pan with the onion, frying until slightly golden.
- Onion: 1 piece
- Carrot: 1 piece
- White cabbage: 1 piece
3
The dough is very pliable; we divide it into 14-15 parts and roll it out thinly into a rectangle. We place the filling on the edge, fold the edges of the dough, and roll it up. We place the pastries on a baking sheet lined with parchment paper and brush them with egg yolk on top. Bake at 200 degrees for 20 minutes.
- Egg yolk: 1 piece
