Pie with young cabbage and sour cream

Description

Delicious homemade cake with young cabbage and sour cream, it is sure to delight your loved ones at the family table.

Ingredients

Milk

1 cup
Yeast

10 g
Chicken egg

1 piece
Butter

60 g
Vegetable oil

1 Tbsp
Sugar

1.5 Tbsp
Salt

1 tsp
Flour

3 cup
Cabbage

500 g
Water

0.333 cup
Butter

70 g
Sour cream

3 Tbsp
Salt
Chicken egg

1 piece

Cooking

Ingredients for the dough

In a bowl add warm milk, sugar (1,5 tablespoons), add the yeast (10 gr. granular yeast)

Of the total amount of flour to take 2 tablespoons and add to milk - yeast mixture. Blend to mix and put in a warm place to dissolve the yeast

After a certain time on the surface of the mixture of a cap of small bubbles. The dough is ready

In the dough add the egg (1 piece), salt (1 teaspoon), add the vegetable oil (1 tbsp)

Butter (60 gr.) melt, cool and add to the prepared sourdough

In a bowl with yeast mixture add gradually the whole batch of flour

Knead the dough. The bowl with the dough cover with a piece of cloth or towel and put in warm place to rise. After the first rise punch down the dough and put to rise a second

While the dough is rising, begin making filling. Cabbage (500 gr.) to chop thin straws

Into the pan add 1/3 Cup of water, add the cabbage. The pan put on low heat, cover lid and simmer the cabbage until Al dente and the liquid is evaporated

Then add the butter (70 gr.), stew

Then add 3 tablespoons sour cream

Simmer the cabbage until soft

The dough is well risen, you can proceed to cutting the cake

The form for baking grease with a thin layer of butter, sprinkle with flour

To make a "French shirt"

Divide the dough into two parts. One part roll out the layer, cut a circle. To move the circle into shape, to flatten, to make a side

Cabbage filling is spread on the surface of the rolled seam

The second part of the dough velvety in the seam, leaving a small piece of the pie for decoration

Of rolled dough to cut strips to make the braids

The edge of the pie to grease with water, transfer the braid to the surface of the pie

Next, draw a pie to taste. Make a few punctures to release the steam while baking

The surface of the pie brush with beaten egg and send in a preheated t180 - 190C oven for baking. I want to note that I give only an approximate temperature for baking, everyone should focus on the capabilities of your oven, all of them are different

Bon appetit!

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