How to cook a pie with cabbage and eggs
You will need
- Ingredients for 8-10 persons:
- - flour - 1 kg;
- - Fresh yeast - 40 g;
- - milk - 400 ml;
- - butter - 300 g;
- - sugar - 1-2 spoons;
- - a teaspoon of sea salt;
- - the yolk.
- For filling:
- - a head of cabbage of the average size;
- - 5 eggs;
- - low-fat cream - 150 ml;
- - 2 spoons of butter;
- - salt to taste.
In a large bowl, pour the warmed milk, add the yeast, stir until it dissolves. Sift the flour, add some to the milk to make a consistency similar to liquid sour cream. Cover the brew with a towel, remove to a warm place for 40 minutes.
Add to the brew softened butter, sugar and sea salt. Stir to dissolve sugar and salt. Pour the remaining flour in small portions, knead the dough. Close the bowl with the dough with a towel, remove for 1.5 hours in a warm place so that the dough rises. We crush the risen dough, remove another 1.5-2 hours.
Cabbage for the filling shred, and then chopped, so that the pieces were 1.5-2 centimeters long. We shift the cabbage into a saucepan, pour in the cream, close the lid and simmer on a low heat for about 20 minutes, stirring regularly. Cabbage should be soft. 5 minutes before the cabbage is ready, add 2 spoons of butter to the stew-pan.
Boil eggs hard-boiled, clean and chop is not very small. Mix eggs with cabbage, salt to taste.
2/3 of the finished dough is rolled out so that it extends a little beyond the edges of a large pan. We spread the filling in an even layer, the hanging edges of the dough are wrapped around the filling. Roll out the remaining dough, close the cabbage-egg filling, pinch the edges. We make several holes to steam out, lubricate the egg yolk mixed with a small amount of water, leave for 15 minutes.
We bake the cake in an oven preheated to 180 degrees for an hour, serve on the table in a warm form.