Cabbage planet

Name: Cabbage planet
Ingredients: For the dough: 1 kg of flour 200 ml of water 50 grams of fresh yeast 1 teaspoon of sugar a pinch of salt 2 tablespoons of oil For the filling: 1 larger cabbage 2-3 tablespoons of oil salt; pepper; thyme

Appetizers - Cabbage planet by Corina K. - Recipia

The cabbage pies were made by my grandmother in the bread oven and, most of the time, they didn’t have a chance to cool down. The dough is simple, similar to bread dough, while the filling is prepared from sautéed and boiled cabbage with a little oil, salt, pepper, and thyme. They are baked in the oven until the surface turns golden. If you make them smaller, they are perfect for a snack; if you leave them larger, they can serve as a simple meal. Quick Info Preparation time: about 1 hour, not including the time needed for the yeast to rise and preparing the filling Rising time: about 1 hour Baking time: not specified in the original recipe; the pies are baked at 200 degrees until golden Servings: the number depends on the size of the pies Difficulty: easy to medium Recipe type: savory pies with cabbage, suitable for snack or meal Ingredients For the dough 1 kg of flour 200 ml of warm water 50 g of fresh yeast 1 teaspoon of sugar a pinch of salt 2 tablespoons of oil For the filling 1 large cabbage 2-3 tablespoons of oil salt, to taste pepper, to taste thyme, to taste Preparation method 1. Prepare the yeast Put the fresh yeast in a bowl and mix it with warm water and sugar. Leave the bowl in a warm place until the yeast starts to rise. Do not use hot water, as it can affect the yeast. 2. Prepare the dough In a large bowl, put the flour, oil, and salt. When the yeast has risen, pour the mixture over the flour and start kneading. Knead until you obtain a dough similar to bread dough. It is important that the ingredients are well incorporated and that the dough becomes uniform. The recipe does not indicate an additional amount of water, so use the 200 ml mentioned and watch the consistency of the dough during kneading. 3. Let the dough rise Cover the bowl and let the dough rise in a warm place for about an hour. It is ready when it has doubled in volume. The duration may vary depending on how warm it is in the room, so the volume of the dough is a better indicator than the fixed time. 4. Prepare the cabbage Meanwhile, chop the cabbage as finely as possible. Put it in a large pot together with the oil, salt, pepper, thyme, and a glass of water. Let the cabbage boil and stir occasionally. The filling must be cooked before being placed in the dough. It is not advisable to use it while it is very hot, as it may make working with the dough difficult. 5. Divide the dough After the dough has doubled in volume, divide it into approximately equal balls. The number is not specified in the recipe and depends on how large you want the pies to be. Take one ball and roll it out with a rolling pin into a thinner disc. It is not necessary for all discs to have the same perfect shape; it is enough for them to have space for the filling and to be able to be sealed. 6. Fill and shape the pies Put about two tablespoons of cabbage in the center of each dough disc. Bring the edges of the dough towards the center and press gently with your palms so that the filling stays inside. Proceed the same way with all the dough balls. If the edges do not stick easily, press them again before placing the pie on the tray. 7. Bake the pies Place the pies in a tray lined with baking paper. The oven should be preheated to 200 degrees. Bake them until they turn golden on the surface. The original recipe does not specify an exact number of minutes, as the time depends on the size of the pies and the oven. Check them as they bake and remove them when they have taken on color. Why I make the recipe often I love the recipe because it uses simple dough and a filling made from common ingredients. The cabbage can be prepared while the dough rises, and shaping the pies is not complicated. Moreover, they can be made larger or smaller, depending on how they will be served. It is also a recipe related to my grandmother's bread oven. We sometimes ate them right after baking, even though they were still hot. For a more pleasant texture, it is still better to let them cool a bit before serving. Tips and variations Tips The water used for the yeast must be warm, not hot. The yeast is left in a warm place until it starts to rise, and the dough is allowed to rise until it doubles in volume. Chop the cabbage finely so that the filling fits more easily in the middle of the dough. Stir occasionally in the pot so that the cabbage boils evenly. Let the cabbage cool before filling the dough. A filling that is too hot can make the dough harder to handle. The pies must be sealed well before being placed on the tray. Press the edges with your palms without excessively flattening the dough. Substitutions The original recipe uses fresh yeast, water, oil, and flour and does not offer substitution options. To maintain the same composition, it is safest to stick to the indicated ingredients and quantities. The amount of salt, pepper, and thyme can be adjusted to taste. The cabbage needs enough salt to avoid being bland, but it is better to add gradually and taste the filling after it has boiled. Variations You can make the pies larger or smaller by dividing the dough into fewer or more balls. The amount of filling remains approximate, about two tablespoons for each dough disc. The taste of the filling can be changed by adjusting the amount of pepper or thyme. If you prefer a milder flavor, use less thyme; if you like the cabbage more seasoned, you can add more pepper. Serving ideas The pies can be served warm after they have cooled slightly. They are suitable as a snack or as a simple meal, especially when you want something filling without a complicated filling. They can be placed on a platter and served individually, as the dough allows them to be eaten by hand. For a result as close as possible to the original recipe, serve them without altering the cabbage filling. Frequently asked questions How long should the dough be left to rise? In the original recipe, the dough is left in a warm place for about an hour. The main indicator is that it doubles in volume. If the room is cooler, rising may take longer. How do I know if the yeast is ready? The yeast is first mixed with warm water and sugar, then left in a warm place until it starts to rise. This is the moment when it is added over the flour. Can I put hot cabbage in the dough? It is better to let the filling cool before shaping. Very hot cabbage makes the dough harder to work with and may affect its consistency. Why do the pies fall apart when baked? Most likely, the edges were not pressed enough or too much filling was added. Use about two tablespoons of cabbage for each disc and press the edges well before baking. At what temperature are the pies baked? The pies are baked in a preheated oven at 200 degrees. The recipe does not provide a fixed baking time; they are ready when the surface turns golden. Nutritional values The values are estimated, as the recipe does not specify the weight of the cabbage, the final number of pies, or the exact amount of salt and oil used. For the entire quantity, the dish can have approximately: 4,400-4,800 kcal 750-800 g carbohydrates 105-120 g protein 105-125 g fat These values are calculated approximately for flour, oil, yeast, and a larger cabbage. Per serving, the values differ depending on the number and size of the pies. For example, if you obtain 12-16 pieces, one pie may have approximately 275-400 kcal, but this remains just an estimate. Most of the calories come from flour and oil. Storage and reheating After they have cooled, the pies can be stored in a covered container to prevent drying out. Because they have a risen dough, they are more enjoyable on the same day when the crust is still tender. If they have been stored, reheat them until they are pleasantly consumable again. Do not leave them uncovered for too long, as the dough may harden.

Cabbage planet

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