Versere (cabbage pies)
6 servings
45 minutes
Vărzeres are exquisite cabbage pies that are part of traditional European cuisine. Their roots trace back to Romanian and Moldovan gastronomic traditions, where fluffy dough meets a savory filling. The light, elastic dough with a crispy crust creates the perfect texture, while the aromatic filling of sauerkraut and onions fills the pies with depth of flavor. The gentle tartness of the cabbage pairs well with the soft, slightly sweet dough, creating a harmony of simple yet refined notes. Vărzeres are great as a standalone dish or as an accompaniment to soups and light snacks. Served hot, they are especially delicious with fermented dairy drinks or fragrant herbal teas.
1
Mix warm water, vegetable oil, and salt in a bowl. Gradually add flour. First stir the dough with a spoon, then knead it by hand. Don't knead for too long — the dough should be elastic and soft. Cover the prepared dough with a napkin and let it rest for about 30 minutes.
- Water: 100 ml
- Vegetable oil: 100 ml
- Salt: 0.5 teaspoon
- Wheat flour: 1.5 glass
2
Prepare the filling. Squeeze the sauerkraut well to remove the liquid. In a pan, sauté the finely chopped onion, add the cabbage, and sauté a little. Remove the cabbage from the heat, add the finely chopped green onion, and season with pepper (I didn't add salt), mix. Let it cool completely.
- Onion: 1 piece
- Sauerkraut: 300 g
- Spring onion: 2 stems
- Salt: 0.5 teaspoon
3
Divide the dough into pieces (do not use more flour, the dough is quite elastic and rolls out well). I divided it into 12 pieces of 45 g each. It is very convenient to roll out the dough on a rectangular board. First, roll a piece of dough into a long sausage. Then roll it thinly into a rectangle. Place about 1 tablespoon of filling at the edge. First fold the edges inward, then roll it up like a log. Do this with the remaining dough as well.
4
Place on a baking sheet lined with parchment, brush with beaten egg, and bake for 20 minutes at 190 degrees.
- Chicken egg: 1 piece
