Transylvanian Cabbage Pies (Lenten)

Name: Transylvanian Cabbage Pies (Lenten) - Virginia M.
Ingredients: Dough ingredients: about 1 kg flour 400 ml warm water 50 g yeast 5 tablespoons oil 1 teaspoon sugar 1 teaspoon salt Filling ingredients: one pickled cabbage one onion 200 ml ketchup 70 ml oil salt pep

Meat - Transylvanian Cabbage Pies (Lenten) by Virginia M. - Recipia

Preparation method for the filling: To obtain a delicious and flavorful filling, we start by preparing the vegetables. The onion is diced into small cubes so that it sautés evenly and releases its aroma. In a pan, add the oil, and when it is hot, add the onion and sauté over medium heat, stirring occasionally to prevent burning. Once the onion becomes translucent and slightly golden, add the finely chopped cabbage. It will soften and absorb the flavors of the onion. Let it cook, stirring occasionally, until the cabbage is well penetrated and becomes soft. After the cabbage is cooked, add the ketchup, which will give a sweet and sour taste to the filling. Season with salt, vegeta, and pepper to taste, adjusting the flavors to everyone's liking. Finally, add the finely chopped dill, which will provide a fresh note and an unmistakable aroma. Once the mixture is ready, remove it from the heat and let it cool completely to intensify the flavors. Preparation method for the dough: Start with the yeast, mixing it with sugar and warm water, allowing time to activate. This mixture will create a fluffy base for the dough. In a large bowl, place the flour, and make a well in the center where you pour the yeast mixture. Cover it with a little flour and let it sit for a few minutes until the yeast starts to bubble. Then, add the oil and salt, mixing everything with a spatula or your hands until a homogeneous dough forms. Knead the dough for about 10 minutes until it becomes elastic and smooth. If necessary, you can add a little more flour or water so that the dough does not stick to your hands. Once kneaded, place it in a bowl greased with a little oil, cover it with a towel, and let it rise in a warm place for about an hour, or until it doubles in volume. After the dough has risen, dust the table with flour and divide it into small balls. From each ball, roll out circles about 10 cm in diameter, into which you add the cabbage filling. These circles are folded in half, forming crescent shapes, and the edges are sealed well with a fork to prevent the filling from leaking. Let the crescents rest for another 15 minutes, then fry them in well-heated oil until golden and crispy. Serve hot, accompanied by sour cream or your favorite sauces.

Ingredients

Dough ingredients: about 1 kg flour 400 ml warm water 50 g yeast 5 tablespoons oil 1 teaspoon sugar 1 teaspoon salt Filling ingredients: one pickled cabbage one onion 200 ml ketchup 70 ml oil salt pep

Transylvanian Cabbage Pies (Lenten)

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