Cabbage and sausage pies in a multicooker

Ingredients

For the filling

• 800 g small cabbage
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 60 ml oil
• 300 g homemade sausages
• 2 medium onions (300 g)
• 2 bay leaves
• 1 tablespoon tomato paste
• 1/4 teaspoon dried thyme
• 1 medium lemon
• 15 g dill

For the dough

• 375 g flour
• 150 ml water
• 50 ml oil
• 1/2 teaspoon salt
• 20 g fresh yeast
• 1/2 teaspoon sugar

For the pot

• 1 teaspoon oil

Preparation

1. Chop the cabbage and rub it with 1/2 teaspoon salt and 1/4 teaspoon pepper. 2. Heat 60 ml oil in a frying pan and fry the sausages for 8-10 minutes, turning them until nicely browned. Transfer them to a plate. 3. In the same pan, cook the chopped onion in the remaining oil for 5-7 minutes, stirring with a spatula, until translucent. 4. Add the cabbage and bay leaves and stir, then cover the pan. Cook over low heat for about 35 minutes, until the cabbage softens. 5. Add the tomato paste, sliced sausages and thyme. Cook for another 15 minutes over low heat. Taste and add up to 1/2 teaspoon salt and 1/4 teaspoon pepper, as needed. At the end, add the lemon juice and chopped dill. 6. Warm the water until it feels lukewarm to the touch. Rub the yeast with the sugar until it turns liquid, then dissolve it in the water. Add 50 ml oil and the salt for the dough, then mix in the flour and knead until you have a firm, bread-like dough. 7. Let the dough rest for 15 minutes, then divide it into four pieces. Roll out two round sheets at a time, put plenty of filling on each one and cover with the other two sheets. Seal the edges well. 8. Grease the multicooker pot with 1 teaspoon oil and place the first pie inside. Select the BAKE program at 180°C for 20 minutes; after 10-12 minutes, check the bottom and turn the pie over. Bake the second pie the same way. 9. I tried 150°C for one of the pies: I set it for 40 minutes, but it was ready in 30, with a turn after 20 minutes; I liked the color better.