Transylvanian pies with pickled cabbage

Name: Transylvanian pies with pickled cabbage - Anca L.
Ingredients: DOUGH 800g flour 500ml warm water 40g fresh yeast 5 tablespoons oil 1 teaspoon sugar salt FILLING 500g pickled cabbage 1 large onion 1 tablespoon pepper paste 3 tables

Appetizers - Transylvanian pies with pickled cabbage by Anca L. - Recipia

The Transylvanian cabbage pies are made from a simple yeast dough and a well-drained filling, so they don’t leak when fried. The cabbage is desalted beforehand, then cooked with onions, pepper, and pepper paste. From the amount of dough, approximately eight pieces the size of a tennis ball can be made. In this recipe, four were filled with cabbage, while the rest were made with cheese. Quick Info Total time: about 2 hours and 15 minutes, not including the cabbage desalting time; the duration is approximate, as frying and baking times are not specified exactly. Preparation time: about 30-40 minutes for the dough and filling. Rising time: 1-1½ hours for the dough, plus 15 minutes after shaping the pies. Cooking time: about 30 minutes for boiling the cabbage, then the time needed for it to drain in the oven and for the pies to brown. Servings: 8 pies from the dough; the amount of cabbage filling is enough for about 4 pieces. Difficulty: medium. Recipe type: yeast pies, fried in a pan. Ingredients For the dough 800 g flour 500 ml warm water 40 g fresh yeast 5 tablespoons oil 1 teaspoon sugar salt For the cabbage filling 500 g sour cabbage 1 large onion 1 tablespoon pepper paste 3 tablespoons oil pepper For frying oil Preparation method 1. Prepare the yeast Dissolve the fresh yeast together with the sugar and a little warm water. Do not use hot water, as it can affect the yeast. Place the flour in a large bowl and make a well in the center. Pour the dissolved yeast into the well, then sprinkle a little flour on top. Let the mixture sit for about 5 minutes, until it starts to bubble. 2. Knead the dough Add the oil and salt, then start mixing. Gradually pour in the rest of the warm water and knead until you have a compact dough that no longer sticks to your hands. Transfer the dough to a floured surface and knead it for about 10 minutes. Then place it back in the bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1½ hours until it doubles in size. 3. Prepare the sour cabbage Desalt the cabbage the night before. Before cooking, remove the stems and slice it finely. Squeeze it well, especially if it is very watery. Peel and finely chop the onion. Heat the 3 tablespoons of oil in a pan and sauté the onion for 3-4 minutes until it softens. Add the pepper and the squeezed cabbage. Pour in enough water for the cabbage to boil and let it cook for about 30 minutes. The exact amount of water is not specified; add enough for it to cook without letting it float in liquid. 4. Drain the filling Once the cabbage is cooked, add the pepper paste and mix. Transfer the cabbage to the oven and let it cook until all the water evaporates. No specific temperature or duration is indicated, so check occasionally and remove the filling when it is well-drained. Let the cabbage cool before forming the pies. If placed hot on the dough, it may soften and be harder to seal. 5. Divide the dough After it has risen, divide the dough into pieces about the size of a tennis ball. This amount yields around 8 pieces. Depending on how large you make them, you may end up with slightly more or fewer. On a floured surface, flatten each piece and roll it into as round a shape as possible. 6. Fill and seal the pies Place the cabbage filling on one half of the dough. Bring the other half over the filling and seal the edges well. You can press the edges with a fork to ensure the pie doesn’t open during frying. Let the formed pies rise for another 15 minutes. 7. Fry the pies Heat oil in a non-stick pan and fry the pies on both sides until they are nicely browned. The heat should be moderate. If it’s too high, the dough may brown on the outside before cooking through on the inside. Remove the pies to absorbent paper to eliminate excess oil. They are best served warm or at room temperature. Why I make this recipe often This recipe is practical when I have sour cabbage to use and want something more substantial than a separately prepared filling. The dough is easy to divide, and the pies can be made with various fillings. In the original recipe, only four pieces were filled with cabbage, while the rest were made with cheese. This is useful when you don’t want to use all the pieces for the same filling. Tips The cabbage should be squeezed well before it goes into the pan, and after boiling, it should be allowed to drain completely. A filling that is too wet will easily leak through the dough and make sealing the edges difficult. Let the filling cool before using. The risen dough is easier to roll out when it has risen enough, but it should not be left uncovered, as it can dry out on the surface. Do not fry the pies over high heat. The right heat allows them time to cook through without burning on the outside. If you choose the oil option, the pan should be well heated before placing the pies. After frying, absorbent paper helps remove excess oil. Substitutions Sour cabbage can be replaced with sweet cabbage. In this case, there is no need for the desalinization step, as it is necessary for sour cabbage. The pies can also be made without oil, directly in the pan. The source recipe indicates that they can be fried this way, also at moderate heat, to cook through. Variations From the other pieces of dough, cheese pies can be made, as was done with the remaining dough in the original recipe. Keep the same working method: roll the dough into a round shape, place the filling on one half, and seal the edge well. The amount of cabbage is calculated for about four pies, while the dough is enough for approximately eight. If you want to fill all the pieces with cabbage, you will need more filling than indicated here. Serving ideas The pies are good warm or at room temperature, right after being removed from the pan. They can be served plain, as the filling is already seasoned and well cooked. The baked version without oil in the pan is suitable if you prefer a less greasy surface. Frequently asked questions How long should the cabbage be desalted? The cabbage should be desalted the night before. Before use, it is cleaned of stems, sliced finely, and squeezed well. The recipe does not specify whether the water should be changed, so proceed based on how salty the cabbage is. Why does the cabbage need to be drained in the oven? After boiling, the cabbage retains water. If placed wet in the dough, the filling may leak, and the pie can open while frying. Baking it in the oven continues the cooking process and removes any remaining liquid. How many pies does the given quantity yield? From the dough, approximately 8 pieces the size of a tennis ball can be made. The 500 g of sour cabbage is used for about 4 pies, and the remaining dough can be filled with cheese. Can the pies be made without frying in oil? Yes. They can be fried directly in a pan without oil. In both options, the heat must be moderate to ensure the dough cooks through. How long should the formed pies be left to rise? After filling and sealing, they should be left to rise for about 15 minutes before being cooked in the pan. Nutritional values The values below are estimates and refer to one cabbage pie, assuming that 8 pieces are made from the amount of dough, and four of them are filled with cabbage. The amount of oil absorbed during frying can significantly change the result. For one cabbage pie: Calories: approximately 350-450 kcal Protein: approximately 8-11 g Carbohydrates: approximately 55-65 g Fats: approximately 12-18 g Fiber: approximately 3-5 g These estimates include the dough, filling, and part of the oil used for frying. A pie fried without oil will generally have fewer fats and calories. Storage and reheating The pies are best on the day they are made, as long as the dough is still soft. If there are leftovers, store them in the refrigerator in a covered container after they have completely cooled. To reheat, place them in a non-stick pan without oil over low to medium heat. They can also be heated directly in the pan using the oil-free method mentioned in the recipe. Do not keep them over high heat, as they may brown too much before heating through.

Transylvanian pies with pickled cabbage

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