To prepare a delicious cabbage pie recipe, start by finely shredding the cabbage. Next, add salt over the cabbage and knead it well, ensuring that the salt penetrates evenly. This process will help extract the water from the cabbage, preparing it for cooking. Let the cabbage sit for about 30 minutes, then squeeze it well to remove the excess liquid. This will prevent moisture in the pies, allowing them to have a perfect texture. After draining the cabbage, heat a little oil in a pan and sauté the cabbage, stirring constantly. Cooking the cabbage will enhance the flavor and reduce the volume, so make sure to keep stirring until all the liquid evaporates. Add freshly ground pepper and let the mixture cool completely.
Meanwhile, prepare the leaven. Dissolve the yeast in a little warm milk, adding sugar and 1-2 tablespoons of flour to activate the yeast. Let the leaven rise in a warm place, where it will increase in volume due to fermentation. In a large bowl, sift the flour and add the risen leaven, room temperature margarine, beaten eggs, and cooled cabbage. If necessary, add a little salt to enhance the flavor. Knead the dough gently until it becomes elastic and homogeneous. Cover the bowl with a clean towel and let the dough rest in the refrigerator for a few hours, which will improve its texture.
After the dough has been in the refrigerator, take it out and roll it out on a floured surface, forming a sheet the thickness of a finger. Using a glass or a round cutter, cut circles from the dough and, with a knife, make a few slits in the middle of each shape to allow steam to escape during baking. Place the pies on a baking sheet lined with parchment paper. Brush each pie with beaten egg to achieve a golden and shiny crust. Preheat the oven to a medium temperature and place the tray inside, baking the pies until they become golden brown and evenly baked. The rich flavors of the cabbage and the fluffy texture of the dough will delight you, turning this recipe into a true delicacy. Enjoy the pies warm, as an appetizer or snack!
Meanwhile, prepare the leaven. Dissolve the yeast in a little warm milk, adding sugar and 1-2 tablespoons of flour to activate the yeast. Let the leaven rise in a warm place, where it will increase in volume due to fermentation. In a large bowl, sift the flour and add the risen leaven, room temperature margarine, beaten eggs, and cooled cabbage. If necessary, add a little salt to enhance the flavor. Knead the dough gently until it becomes elastic and homogeneous. Cover the bowl with a clean towel and let the dough rest in the refrigerator for a few hours, which will improve its texture.
After the dough has been in the refrigerator, take it out and roll it out on a floured surface, forming a sheet the thickness of a finger. Using a glass or a round cutter, cut circles from the dough and, with a knife, make a few slits in the middle of each shape to allow steam to escape during baking. Place the pies on a baking sheet lined with parchment paper. Brush each pie with beaten egg to achieve a golden and shiny crust. Preheat the oven to a medium temperature and place the tray inside, baking the pies until they become golden brown and evenly baked. The rich flavors of the cabbage and the fluffy texture of the dough will delight you, turning this recipe into a true delicacy. Enjoy the pies warm, as an appetizer or snack!
Ingredients
-1 kg white cabbage, fresh -2 tablespoons oil -1 tablespoon sugar -500 g flour -200 g margarine -2 eggs -salt -pepper -20 g fresh yeast -a little milk for the starter -1 egg for brushing