Lenten Cabbage Pie
10 servings
120 minutes
The main thing in this recipe is skillfully prepared cabbage. If you manage to make it bright and moderately juicy, consider it ready. If you don't have the energy to deal with the dough, feel free to use store-bought: both lean and regular. Experiments with puff pastry are also not prohibited - cabbage gets along well with it.
1
Mix 400 grams of flour with 1 teaspoon of salt, sugar, and yeast.
- Wheat flour: 500 g
- Salt: to taste
- Dry yeast: 7 g
- Sugar: 1 tablespoon
2
Pour warm water and 50 ml of vegetable oil into the flour and mix.
- Water: 300 ml
- Vegetable oil: 80 ml
3
Add 50 grams of flour and knead the dough. It should pull away from the sides of the bowl and not stick too much to your hands, but it should be elastic and not too dense. Add more flour if necessary.
- Wheat flour: 500 g
4
Transfer the dough to a clean bowl greased with vegetable oil, cover with plastic wrap, and place in a warm spot for 1 hour.
5
Chop the cabbage, place it in hot water, cover with a lid and leave for 15 minutes. Then drain the water.
- White cabbage: 600 g
6
Chop the onion into small cubes and grate the carrot on a coarse grater.
7
Heat vegetable oil in a pan, fry the onion until golden. Then add the carrot and fry for another 3-5 minutes.
- Vegetable oil: 80 ml
- Onion: 1 head
- Carrot: 1 piece
8
Add cabbage, mix, and simmer on low heat with a lid for 10-15 minutes until the cabbage is cooked.
- White cabbage: 600 g
9
Season the prepared cabbage filling with salt and pepper to taste, mix it, and let it cool.
- Salt: to taste
- Ground black pepper: to taste
10
Knead the risen dough and divide it into two parts. One part should be larger than the other - this will be the bottom of the pie.
11
Roll out most of it on a floured surface to a thickness of about 5 mm. Transfer the dough to a greased baking dish.
- Vegetable oil: 80 ml
12
Spread the filling on the dough, roll out the second part of the dough and place it on top.
13
Seal the edges of the dough tightly and make a hole in the center of the pie for steam to escape. Place in an oven preheated to 180 degrees for 30 minutes.
14
Let the pie cool a bit before serving.
