I kneaded the dough like bread by hand, dedicating about 10 minutes to achieve a perfect consistency. Then, I let it rise at room temperature, which in my case did not exceed 19 degrees Celsius, for a few hours until it doubled in volume. Using natural yeast, I noticed that the rising process is slower compared to other types of yeast, but the result is worth the wait. Meanwhile, I rinsed the sauerkraut well, which was a bit too salty for my taste, and transformed it into a staple ingredient for the filling.
I placed the cabbage in a pot, adding water and oil, then let it simmer over medium heat, stirring constantly. When the liquid began to reduce, I made sure to continue stirring to avoid burning. It is essential not to cook on high heat, as the water would evaporate too quickly and the cabbage would remain uncooked. After the cabbage was well cooked, I let it cool down to be ready for use.
After the dough had risen and the cabbage had cooled, I divided both components into four equal parts. I preheated the oven to the maximum temperature, between 220 and 230 degrees Celsius, and to facilitate baking, I placed a sheet of parchment paper in the tray, although a sprinkle of flour would have been just as effective. I took the first piece of dough and rolled it out with a rolling pin, then placed the cabbage on half of the sheet, covering it with the other half. I gently pressed the edges with my fingers to seal the pie and placed it in the tray, repeating this process for each pie. In my case, two pies fit per baking batch.
Before placing the pies in the oven, I decided not to let them rise, and the result was successful. I baked them for the first 10-15 minutes at the bottom of the oven, then moved the tray to the top for even baking. If you want a more browned appearance, you can turn the pie upside down in the last minutes of baking. When you take the pie out of the oven, brush it with a damp but well-shaken brush of cold water to give it a golden hue. Be careful not to wet the dough; the brush must be well shaken, and the pie hot to achieve a tasty result. This recipe not only provides a delicious meal but also a pleasant cooking experience, full of flavors and traditions.
I placed the cabbage in a pot, adding water and oil, then let it simmer over medium heat, stirring constantly. When the liquid began to reduce, I made sure to continue stirring to avoid burning. It is essential not to cook on high heat, as the water would evaporate too quickly and the cabbage would remain uncooked. After the cabbage was well cooked, I let it cool down to be ready for use.
After the dough had risen and the cabbage had cooled, I divided both components into four equal parts. I preheated the oven to the maximum temperature, between 220 and 230 degrees Celsius, and to facilitate baking, I placed a sheet of parchment paper in the tray, although a sprinkle of flour would have been just as effective. I took the first piece of dough and rolled it out with a rolling pin, then placed the cabbage on half of the sheet, covering it with the other half. I gently pressed the edges with my fingers to seal the pie and placed it in the tray, repeating this process for each pie. In my case, two pies fit per baking batch.
Before placing the pies in the oven, I decided not to let them rise, and the result was successful. I baked them for the first 10-15 minutes at the bottom of the oven, then moved the tray to the top for even baking. If you want a more browned appearance, you can turn the pie upside down in the last minutes of baking. When you take the pie out of the oven, brush it with a damp but well-shaken brush of cold water to give it a golden hue. Be careful not to wet the dough; the brush must be well shaken, and the pie hot to achieve a tasty result. This recipe not only provides a delicious meal but also a pleasant cooking experience, full of flavors and traditions.
Ingredients
500 g bread flour, 50 g dried natural yeast (starter) (don't be alarmed by the quantity, it's not like regular yeast, but actually a dried starter), 1 teaspoon of sugar, 1 teaspoon heaped of fine salt, about 400 ml of room temperature water (but this depends on the flour you use, whether it's more humid or drier, so add water as needed). Filling: 400 g chopped sauerkraut (sour cabbage - fermented using the Italian method), 100 ml water, 2 tablespoons of oil.