Recipe:
Take any dough, ready from any shop.
I'm doing this way:
- 1 pack of butter
- 1 cup milk
- 1 pack of dry yeast (7-11 g)
- 1 teaspoon coarse salt
- 4-6 teaspoons of sugar
- Flour 2cup+2 cup
A pack of butter soft but not melted (not from the refrigerator).
Put the butter in a large bowl, rub together with 2 cups of flour then mix with the dry yeast. (by hands)
Warm the milk - to a warm temperatures, add the salt and sugar, stir.
Pour the milk into the bowl, with the butter+flour+yeast, stir (by hands), add more flour (2 cups, probably), so that lagged behind their hands, but if still want to add a spoonful of flour, but you do not add! -but do not overdo it with flour!
Knead the dough well.
Leave in a warm place in the bowl under a towel for 1hour.
Now filling.
Better to do it in advance, so the dough will rise faster than you can cook this stuffing!
A head of cabbage cut into small squares (slices first and then crosswise into small squares.
Do not chop it too finely.
Cut patiently, in small squares.)
Pour a tablespoon of salt into the cabbage, stir and grind until the first juice.
Pour over the cabbage boiling water so that water covers the cabbage.
Allow to stand.
When the water has cooled to lukewarm (and if you have time, and more), drain through a colander and squeeze out a little.
When cabbage becomes more or less dry, put in a pan a mixture of butter and olive oil, place the cabbage, and half a cup of milk and simmer it, covered occasionally, constantly stirring and turning.
- If the milk has evaporated and the cabbage is not ready - add more milk.
- If it is too much milk - to merge the milk.
When cabbage becomes quite dry and begin to try to fry - it is ready.
Once again, check the salt.
Meanwhile hard-boil 2-4 eggs.
When the dough has risen, divide it into two parts.
Grease a baking sheet with oil.
Sprinkle flour on the board and a rolling pin.
Roll the dough.
Transfer the dough with a rolling pin to a baking tray/sheet.
Spread with hands to the shape of the bottom pan and sides.
Pour the cabbage and crumble the egg and close by the lid of the second half of the dough.
Coat the dough with beaten raw egg.
This is for a beautiful sheen and crisp.
Puncture the cover with a fork - to allow steam to escape.
Leave the pie to stand for 5-15 minutes before putting in a well-heated oven - 160C.
Time in the oven - 15-20 minutes, although it should go 35 min.
