Dough: Start by activating the yeast by placing it in a bowl with warm water. Let the yeast rest for 10 minutes until it becomes frothy. This step is essential because the activated yeast will ensure an even rise of the dough. After the yeast has risen, add the oil, salt, and gradually the flour. Use a wooden spoon or your hands to mix the ingredients. When the dough becomes more compact, transfer it to a work surface and start kneading. Knead the dough for about 10-15 minutes until it becomes elastic and no longer sticks to your hands or the work surface. Cover it with a clean towel and let it rise in a warm place for about an hour, until it doubles in volume.
Filling preparation: Meanwhile, prepare the filling. Cut the cabbage into thin strips and place it in a large bowl. Add a few pinches of salt and gently knead the cabbage with your hands to release its juice. In a pan, heat a little oil and add the julienned onion. Sauté the onion over medium heat, stirring occasionally, until it becomes golden and soft. Once the onion is ready, add the chopped cabbage and a cup of water. Let the mixture simmer over medium heat, covered, for about 15-20 minutes, or until the cabbage is soft and all the water has evaporated. Add the tomato paste and thyme, mix well, and let it simmer for another 2-3 boils, then turn off the heat.
Assembly: After the dough has risen, divide it into pieces the size of a ping-pong ball. Roll out each piece on the work surface, then place 2-3 tablespoons of the cabbage filling in the center. Fold the edges of the dough inward and roll gently, forming the pastries. Place them on a baking tray lined with parchment paper, making sure to leave a little space between them for rising during baking.
Sauce preparation: In a small bowl, combine the tomato paste with water, finely chopped dill, and a tablespoon of oil. Mix well until you obtain a homogeneous sauce. Pour this sauce over the pastries on the tray, ensuring they are evenly covered.
Baking: Preheat the oven to 220 degrees Celsius. Place the tray in the oven and let the pastries bake for 20-25 minutes, or until they turn golden and crispy on the surface. When they are ready, remove them from the oven and let them cool slightly before serving. These cabbage pastries are delicious and can be served warm or at room temperature, making them perfect as an appetizer or a main dish. Enjoy your meal!
Filling preparation: Meanwhile, prepare the filling. Cut the cabbage into thin strips and place it in a large bowl. Add a few pinches of salt and gently knead the cabbage with your hands to release its juice. In a pan, heat a little oil and add the julienned onion. Sauté the onion over medium heat, stirring occasionally, until it becomes golden and soft. Once the onion is ready, add the chopped cabbage and a cup of water. Let the mixture simmer over medium heat, covered, for about 15-20 minutes, or until the cabbage is soft and all the water has evaporated. Add the tomato paste and thyme, mix well, and let it simmer for another 2-3 boils, then turn off the heat.
Assembly: After the dough has risen, divide it into pieces the size of a ping-pong ball. Roll out each piece on the work surface, then place 2-3 tablespoons of the cabbage filling in the center. Fold the edges of the dough inward and roll gently, forming the pastries. Place them on a baking tray lined with parchment paper, making sure to leave a little space between them for rising during baking.
Sauce preparation: In a small bowl, combine the tomato paste with water, finely chopped dill, and a tablespoon of oil. Mix well until you obtain a homogeneous sauce. Pour this sauce over the pastries on the tray, ensuring they are evenly covered.
Baking: Preheat the oven to 220 degrees Celsius. Place the tray in the oven and let the pastries bake for 20-25 minutes, or until they turn golden and crispy on the surface. When they are ready, remove them from the oven and let them cool slightly before serving. These cabbage pastries are delicious and can be served warm or at room temperature, making them perfect as an appetizer or a main dish. Enjoy your meal!
Ingredients
Dough: 500 g flour 50 ml. oil 200 g water 1 sachet of yeast 1 pinch of salt Filling: 1 cabbage (suitable) 2 onions salt pepper tomato paste 200 g tomato paste 200 g thyme a little oil Sauce: 200 ml tomato paste 100 ml water chopped dill 1 tablespoon oil