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Sour cabbage pie

Sour cabbage pie


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The pie can be eaten, both hot and cold. During fasting, we serve them plain or with tomato paste on top. When we are not fasting, we serve them with sour cream and chopped dill on top.

  • ½ kg of flour
  • 1 sachet of dry yeast
  • 2 tablespoons
  • oil
  • Salt
  • The water
  • sour cabbage, quality

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Sour cabbage pie:

Knead a dough from the above ingredients, and leave it to rise until it doubles in volume.

We divide the dough into lumps that we fill with one tablespoon of sauerkraut. With the help of the twister, we stretch them and give them the shape of a pie.

In a saucepan, put a little oil and fry the pies in turn on both sides. We take them out on a paper towel.


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Cabbage & # 8211 burek & # 8211 fasting pie

Before this experiment, I personally only made burek with cheese or meat. My mother-in-law also makes cherries or apples, but I hadn't even heard of such an assortment, with cabbage. I will congratulate myself forever for the idea of ​​doing cabbage pie, came out the tastiest burek possible. This one cabbage pie recipe it is very, very easy to make, fast, economical and fasting, what more, a delight available to all. We made it in a small tray & # 8211 26 & # 21520 centimeters & # 8211 too small for our appetite, because this burek with cabbage it was impossible to resist them, I simply devoured him.


Sour cabbage pie

Ingredients: 1 kg flour, 40 g yeast, 1/2 teaspoon sugar, 200 ml warm oil, 200 ml warm water in which dissolved a tablespoon of salt and a pinch of ground pepper, 500 g sour cabbage, hardened and cold.
Preparation: The yeast is dissolved in warm water, to which the sugar is added. When it starts to make bubbles, add flour (kept warm before) and knead a suitable dough, adding warm oil and warm water from time to time. Leave to rise for 30 minutes in a heated place. It is divided into 15 pieces. Each piece is spread in a sheet as thin as possible (2-3 mm), with a diagonal of about 35 cm. In the middle of the sheet (approximately square in shape) put the hardened and cooled cabbage. Then wrap the pie, bringing the opposite ends of the sheet to the middle (as in a closed envelope). Straighten the obtained pie with a rolling pin and bake in a pan, in hot oil. Turn it when it is ready fried on one side and, in order not to swell, make a hole in the middle with the knife. The cabbages are served hot, with tomato juice or beer.

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I made a bread dough like this: Bread - step by step, only I added an extra 50 ml of liquid (water + milk). The dough is mixed by the robot, it is left to rise for about 30-40 minutes. Meanwhile, put 3-4 smaller onions to harden, when it starts to become glassy seasoned with salt pepper, paprika, cumin if you want (I did not put).

Leave to fry for another minute. Then add the sauerkraut and chopped (if it is too sour, leave the cabbage in water before cooking) and mix well, leave it to harden. Let the cabbage cool.

The dough, after rising, is divided in two. Grease the pan with oil, roll out the first half of the dough (make a sheet) and place it in the pan. Place the chopped cabbage on top, which is almost cold. In the other half of the dough, make a sheet with which to cover. Insert the edges below. Beat with beaten egg and prick the dough on top in a few places with a toothpick. Leave it in the oven for about 35-40 minutes, at 190C-200C (preheated).