Cabbage pie from dough

Description

Cabbage pies a lot and everything is delicious, and prepares in their own way. I want to offer one of the options for cabbage pie. Different from the usual small changes in the method of preparation of the filling and adding a bit of spice, as smoked sausage. The dough can be any, depending on your taste, but I like it with curd, it gives a subtle, fragile and gentle, that does not weigh down the filling and it feels great in all its taste range.

Ingredients

Cheese

200 g
Margarine

200 g
Flour

2 cup
Leavening agent

2 tsp
Onion

1 piece
Cabbage

0.5 plug
Zira

0.5 tsp
Butter

50 g
Sugar

1 Tbsp
Vinegar

1 Tbsp
Sour cream

100 g
Meat

70 g
Salt
Black pepper
Paprika sweet

Cooking

Frozen margarine, cut into pieces. In a food processor: put the flour with the baking powder. Add margarine, salt, grind into crumbs.

Add the cheese, knead the dough. Gather into a ball and put into the refrigerator 40-60 minutes.

For the filling cabbage finely shred fine, a little mash by hand. In a pan melt the butter, put onion and fry until soft, add sugar to melted, the onions slightly change color.

Pour in the vinegar, put the cabbage, cumin or caraway, salt, stir and simmer until cooked cabbage. Extinguishing time depends on your preferences, someone who likes to kaput crunched and was almost fresh, someone on the contrary. If you need to add water, but at the end of the quenching liquid should not be. It depends on the cabbage, if juicy, then water is not required.

Ready cabbage to cool. Pepper, add the paprika, sour cream, smoked meats, mix well. Many meats do not need to add more for flavor and smell than to taste, to feel the taste of the cabbage.

Divide the dough in two, roll out one layer, lay out the cabbage.

The second part is to roll it out, cover the filling, stung the edge. Top grease yolk, make fork holes, and bake for 30-35 minutes in a preheated oven at 180 degrees.

The finished cake let stand for 10 minutes.

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