Pariziene, Romanian cabbage pastries

Name: Pariziene, Romanian cabbage pastries
Ingredients: 500 g flour; 1 teaspoon salt; 2 tablespoons olive oil; 250 ml milk; 1 teaspoon sugar; 25 g fresh yeast; 1 kg cabbage; 1 teaspoon salt; 60 ml water; 2 tablespoons oil; 1/2 teaspoon salt; 1 teaspoon ground pepper; 1 egg yolk; 1 teaspoon caraway seeds (optional)

Appetizers - Pariziene, Romanian cabbage pastries by Sanda I. - Recipia

Pariziene, Romanian cabbage pastries, have yeasted dough and a tender filling with plenty of pepper. Finely sliced cabbage softens quickly in the pan. They’re pastries filled with sautéed cabbage, wrapped in a milk dough and browned in the oven; you can shape them individually or make one large pie. I eat them warm, with plain yogurt on the side. Prep: 30 minutes. Cook: 35 minutes. Rest: 70 minutes. Total time: 135 minutes. Serves: 10. Approximately 280 kcal and 8 g protein per serving.

Ingredients

500 g flour
1 teaspoon salt
2 tablespoons olive oil
250 ml milk
1 teaspoon sugar
25 g fresh yeast
1 kg cabbage
1 teaspoon salt
60 ml water
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon ground pepper
1 egg yolk
1 teaspoon caraway seeds (optional)

Preparation

1. Warm the milk until it’s warm, not hot. Mix it with the sugar and yeast and leave for 10 minutes, until the yeast swells. 2. Put the flour, salt and olive oil in a bowl. Pour in the yeast mixture and knead until the dough no longer sticks to your hands or the bowl. 3. Cover the dough with a towel and leave it to rise for an hour, until it has doubled in size. 4. Finely slice the cabbage, rub it with a teaspoon of salt and leave it for 10 minutes to soften while the dough rises. Put the oil and water in a pan, then sauté the cabbage for 15 minutes, stirring from time to time. Add another half teaspoon of salt and the pepper; the cabbage should be soft and the liquid in the pan should have evaporated. Leave it to cool. 5. Divide the dough into 10 roughly equal balls and roll out each piece. Put cabbage in the middle, shape the pastries and seal the edges well. 6. Arrange them on a baking tray, brush with egg yolk and sprinkle with caraway seeds, if you like. Bake in the preheated oven at 200°C for 20 minutes, until golden.

Notes

I serve them with a tomato salad, and plain yogurt works too if you want something cool alongside. They keep in the fridge for up to 3 days in a closed container; a few minutes in the oven warms them without softening the crust. You can add onion, carrot or dill to the cabbage, but I keep it simple and add plenty of pepper. The dough contains gluten and dairy, and the egg wash adds egg. Kneading until the dough no longer sticks is the part I take my time with. Choose a compact cabbage with tightly packed leaves, and slice it finely so it softens evenly. Sometimes the cabbage releases liquid in the pan; let it evaporate before cooling the filling.