Dough. Yeast with sugar dissolve in warm water and give 10 minutes to activate. Sift the flour, add salt and yeast solution, knead elastic dough. Knead for 10 minutes, at the end add the butter. Allow to rise in a warm place for 2 times. The alternative is knead in the bread machine on a full cycle "Dough". Divide the dough in half. One half roll into a circle the size of the pie, cover with a towel and allow to rise for 20 minutes.

The second split on the balls – out pieces 10. They, too, cover and allow to rise.

After 20 minutes put the cabbage stuffing on the lower half. Filling. Fry the finely chopped onion with the carrots. Shred cabbage, sprinkle with salt and allow to stand. Squeeze and toss in the pan together with the onion. Simmer until tender, stirring from time to time. Add salt, pepper, greens to taste. Allow to cool.

Small balls roll out thinner and starting from the top of the "head", to spread as the leaves of cabbage, slightly by bending the edge outward. To style overlapping, accurately place the joints very strong tea.

Edge of the upper "leaves" is well pressed to the base around the perimeter. In the end, you get such a structure

Top fully coat with brush strong tea and put in oven on 180C until Browning.

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