Cabbage and Egg Yeast Dough Pies

Lush, rosy, piping hot cabbage pies!
cook time: 3h
Ava Prescott
Cabbage and Egg Yeast Dough Pies

Nutrition Facts (per serving)

177
Calories
5g
Fat
23g
Carbs
7g
Protein

Ingredients (20 portions)

Basic:

Salt to taste
Sugar 1 tbsp
Ground black pepper to taste
Wheat flour 6 cup
Butter 2 tbsp
Milk (warm) 2 cup
Eggs (one egg for the dough and 6 boiled eggs for the filling + a yolk for coating the pies.) 8 pc
White cabbage 1 kg
Vegetable oil 2 tbsp
Dry yeast 1 tbsp

Recipe instructions

Step 1

Step 1
Mix half the milk (1 glass) with yeast and sugar and place in a warm place for 10 minutes.

Step 2

Step 2
Pour the remaining milk into a saucepan, add the egg, 2 tbsp. melted butter and a glass of flour, add milk mixed with yeast.

Step 3

Step 3
Gradually add flour.

Step 4

Step 4
Until the dough becomes elastic and stops sticking to your hands. Cover the pan with a lid and place in a warm place for 1 hour.

Step 5

Step 5
Shred the cabbage and fry until limp. You can fry it in butter.

Step 6

Step 6
Then add boiled eggs, pepper and salt to taste. Continue simmering until soft.

Step 7

Step 7
Form the dough into a sausage and cut it into pieces, then roll them into balls.

Step 8

Step 8
Make a cake out of each ball.

Step 9

Step 9
Place the filling in the middle. Pinch the edges.

Step 10

Step 10
Place the resulting pies on a baking sheet lined with foil and let rise.

Step 11

Step 11
Grease with yolk. Then bake for 20 minutes in an oven preheated to 200°C.

Step 12

Step 12
I greased the tops of the finished pies with butter.

Step 13

Step 13
Bon appetit!

Additional rubrics

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