In 1/4 Cup warm water dissolve the yeast and leave for 10-15 minutes.

In a large bowl bowl, sift the flour in the center to make a recess. The edges of the pour the salt. Pour in the deepening of the diluted yeast, add the sugar, olive oil and remaining water (3/4 Cup). Begin to knead the dough, first with a spatula (or as you prefer), then with your hands. When the dough will gather and will cease to stick to hands, transfer to a floured surface and continue to knead for another seven minutes until smooth and elastic.

A ball of dough in a bowl, covered with flour, cover with a damp towel and let rise for about an hour or until the volume is doubled.

So it is a good fit

Shred the cabbage. Milk put on the stove and bring to a boil, add the cabbage and simmer until soft (softness can be varied), but I think that the digest is not necessary.

In a frying pan, melt some butter, add finely chopped onion and when it Browns, add the cabbage and fry a little, season with salt and black pepper. Remove from heat, add chopped parsley and currants.

And then the dough came soft, plump, elastic. Punch down and divide it into two pieces. One portion of the dough and roll out using a rolling pin, place in a greased form. Put the stuffing.

Roll out second portion of dough and cover the filling, stung the edge of the dough. To make cuts in the dough to get out air. To grease with a yolk, mixed with 1 tbsp water. Leave for 15-20 minutes.

Bake in a preheated 180 deg. the oven for 35-40 minutes until tender. Bon appetit!