Cooking Desk, Delhi Magazine: Young cabbage has already begun to appear, which means it’s time to bake pies. Pies are very delicious. And cabbage pie is especially good because it can be eaten both hot and cold. Focus will tell you how to cook a delicious pie with young cabbage, which has already begun to appear on the shelves.

Best Cabbage pie Recipe

Cabbage pie is quick and easy to cook, without any yeast and other hassle. The dough is tender and crumbled and a little bit of it, which for me personally is a plus.
The recipe is simple. Mix 100 g softened butter with 150 g sour cream and a pinch of salt, then gradually insert 250-300 g flour mixed with 1 hour. l. the heat index. All the dough is ready . Put it aside, wrap it with film, and make stuffing.

Ham half a loaf of cabbage, rub 1 carrot and finely slice 1 bulb and send it all to simmer on a pan. When the vegetables are ready, whisk 1 egg in a bowl and pour it into a pan, stir quickly, then add another 2 centuries to the mass. l. mayonnaise. Salt to taste. Letting it cool down .

Divide the dough into 2 parts. Roll one up and put it at the bottom of the shape after making bumpers. Lay out all the stuffing. Cover the rolled second part of the dough, roll around the perimeter and knead with a fork. Bake at 200 degrees until marinating. Eat deliciously and quickly before others stretch

Recipe for Pie with Young Cabbage

Ingredients:

For test:

• Flour – 500 gr;
• Milk – 250 ml;
• Butter – 250 gr;
• Salt – half a tablespoon;
• Sugar – 2 tbsp. l.;
• Fresh yeast – 22 gr;

For filling:

• One head of young cabbage;
• Milk – 150 ml;
• Butter – 20 gr;
• vegetable oil – 50 ml;
• Salt, ground black pepper.

Mix flour, salt, sugar in a bowl, crumble pressed yeast. Add the diced butter and rub the dough into crumbs. You can do this by hand or use a food processor.

The milk needs to be lukewarm for the yeast to kick in, so warm it up a bit in the microwave and stir it in with the rest of the ingredients. The dough will be sticky and soft, just the way you want it. Cover it with a towel and let it rise for an hour.

Now it’s time to prepare the filling. Cut the cabbage into smaller pieces, best of all into cubes, add a tablespoon of salt, mix and grind with your hands, pour boiling water to soften the leaves and leave it for ten minutes. Then drain the water and squeeze the cabbage.