Easy Cabbage and Egg Pies

Very simple! We found a recipe for the perfect cabbage pies! Carefully! The filling for pies with cabbage and egg is very tasty! Those who have tried to make yeast dough many times, but it didn’t work out, this recipe is for you. The dough is simple to make, but it always turns out.
cook time: 4h
Gavin Tanner
Easy Cabbage and Egg Pies

Nutrition Facts (per serving)

202
Calories
9g
Fat
22g
Carbs
6g
Protein

Ingredients (6 portions)

For dough:

Wheat flour 4 cup
Water 0.5 cup
Kefir 1 cup
Sugar 2 tsp
Salt 1 tsp
Vegetable oil 0.5 cup
Dry yeast 2 tsp

For filling:

White cabbage 500 g
Carrot 1 pc
Bulb onions 1 pc
Green onions 20 g
Chicken eggs 5 pc
Salt to taste
Ground black pepper to taste
Vegetable oil 50 ml
Sour cream 1 tsp
Sesame 20 g

Recipe instructions

Step 1

Step 1
How to bake pies with cabbage and eggs? Start by preparing the pie dough. Prepare all the necessary ingredients. Take the highest grade flour, any refined oil.

Step 2

Step 2
Some yeast must be activated by dissolving in a warm liquid, others can be immediately added to the flour. For preparing the dough, those that need to be activated first are suitable. Heat the water to a temperature of 37-40 degrees. Dissolve sugar in it and add yeast. If you don’t have a cooking thermometer, determine the temperature in the following way: place a drop of water on the inside of your wrist. If the feeling is neutral, then the temperature is correct.

Step 3

Step 3
At low temperatures, the yeast will work more slowly and will take longer to cook. At elevated temperatures, the yeast will die and the dough will not rise. When a fluffy cap appears on the surface, the yeast has activated and you can work with it.

Step 4

Step 4
Heat kefir to a temperature of 37-40 degrees. Mix kefir, salt and 2/3 vegetable oil. The remaining oil will be useful for greasing your hands and bowl (step 7). Stir well until the salt dissolves.

Step 5

Step 5
Sift the flour. This is necessary to remove small debris, if any, and to saturate the dough with oxygen so that it rises well.

Step 6

Step 6
Add half the flour to the liquid part of the dough and start mixing with a spoon. The properties of flour of the same type, but from different manufacturers may differ. Therefore, to get the desired consistency, add the remaining flour in small portions. When it becomes inconvenient to knead with a spoon, start doing it with your hands.

Step 7

Step 7
Knead the dough thoroughly. It should turn out soft, very tender and slightly stick to your hands. If you are in doubt whether to add more flour or not, donʼt add it. Grease the bowl and hands with vegetable oil. Form the dough into a ball, cover the bowl with cling film or a towel so that it does not dry out and rises well. Leave in a warm place for about 2 hours. The time depends on the properties of the yeast and the conditions in which the dough will be placed.

Step 8

Step 8
Prepare the filling. White cabbage is suitable, carrots and onions are medium-sized. Take refined sunflower oil. Wash the eggs with soap and boil 4 of them hard. To do this, pour cold water over them and cook for 18-20 minutes after boiling over medium heat. To clean boiled eggs well, fill them with cold water. Cool completely.

Step 9

Step 9
Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the filling a beautiful shade.

Step 10

Step 10
Peel the cabbage from wilted leaves, rinse well and dry, placing it on a towel or paper towels. Finely chop with a knife or food processor.

Step 11

Step 11
Heat a frying pan, carefully pour vegetable oil onto it so as not to burn yourself. Fry the onions and carrots at the same time over medium heat, stirring occasionally, for about 5 minutes.

Step 12

Step 12
Add chopped cabbage, stir and simmer for 10-15 minutes over medium heat. Vegetables must be cooked until half cooked, that is, the cabbage will become softer, but will remain slightly crispy. Cooking time depends on the properties of the cabbage.

Step 13

Step 13
Chop the peeled eggs using a knife. Cutting the eggs this way will make the filling more uniform. Wash the green onions, dry them and chop them too. Mix stewed vegetables, eggs and green onions. Salt and pepper the filling, stir. Fill the pies only when the filling has cooled, otherwise you may ruin the dough.

Step 14

Step 14
When the dough has increased 1.5-2 times in volume, it is ready and you can start working with it.

Step 15

Step 15
Divide the dough into 18 equal parts. Roll them into balls. Place on a horizontal work surface dusted with flour.

Step 16

Step 16
Form the pies. Make pies by greasing your hands with butter or dusting them with flour. Roll out the dough into a round layer with a diameter of 6-7 cm. Place the filling in the middle.

Step 17

Step 17
Visually divide the dough into 3 sectors. First lift two sections, pinch the dough at the edge and continue to gently pinch the dough.

Step 18

Step 18
Lift the third edge of the dough and pinch.

Step 19

Step 19
Place the pies, seam side down, on a greased baking sheet at a distance from each other. The baking sheet can be covered with parchment. If the parchment is not non-stick, grease it with oil to prevent the pies from sticking to the surface. Preheat the oven to 180 degrees.

Step 20

Step 20
Beat sour cream with egg. Brush the pies with the egg-sour cream mixture, sprinkle with sesame seeds and place in the oven. Bake for 20-25 minutes on the top-bottom setting. The finished pies will increase in volume and acquire a golden color.

Additional rubrics

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