Cabbage Pies

Mix the yeast with a tablespoon of sugar and 100 ml of warm milk. Leave for 5-10 minutes until bubbles appear on the surface.

Melt the butter separately, mix it with 50 ml of sunflower oil, the remaining warm milk, sugar, half a teaspoon of salt, and two eggs.

Add the yeast mixture and 400 grams of flour, mix well, cover with plastic wrap, and place in a warm place for 30-60 minutes. The mixture should rise and be covered with large bubbles.

Add the remaining flour to the dough and knead it. This can be done with a mixer, but it's essential to finish kneading by hand. The dough shouldn't be too stiff but also shouldn't stick to your hands. Transfer the dough to a large container, cover it with plastic wrap, and place it in a warm spot for another 40-60 minutes. It should double in size.

Transfer the dough to a large container, cover with plastic wrap, and place in a warm spot for another 40-60 minutes. It should double in size.

Chop the cabbage and boil it in salted water for 20 minutes. Then drain it in a sieve. Meanwhile, place the eggs in boiling water and cook them for 11 minutes. Then peel and cut into small cubes.

In a pan, fry diced onion until golden, add cabbage and sauté for 3-4 minutes while stirring until the water from the cabbage evaporates. Add eggs to the cooked cabbage.

Knead the risen dough, cut off a small piece, roll it into a sausage shape, and cut the sausage into several equal-sized pieces.

Roll out each piece, place filling on it, seal the edges, giving the pie a boat shape. Do this with all the dough.

Cover the pies with a towel and place them in a warm place for 30 minutes. Then bake in an oven preheated to 180 degrees for 30-40 minutes.