For the beginning let us test. I usually make it in advance (at night) in the morning before cooking. 1 1/2 tsp dry yeast activated in 50 ml. of warm water, adding this to accelerate 1 tablespoon of sugar. The appearance of foam caps the indication of yeast.

In a separate large bowl and pour 300 ml of buttermilk, add one tablespoon of sugar and 0.5 tea spoon of salt. Add 50 ml of vegetable oil. Add the yeast, mix well. Pour the sifted wheat flour and knead the dough. It remains only to wait for it to increase in volume in 2-3 times.

In the cauldron, pour in some vegetable oil, throw to it two onions, finely chopped. Fry the onions until Browning and then add 500 g of cabbage. And simmer until tender. Ready stuffing to cool.

Then dough is to be divided exactly in half, so the output will be two pie. One of the pieces of dough to form oval, with a rolling pin to walk on the edges, middle, not to touch, she should be plump, she would be filling.

Lay half of the filling right in the middle of the test. Walk with a knife, making incisions on the edges of the rolled dough to make strips.

The upper narrow part to put an overlap on the cabbage, forming a rim. One strip of dough to wrap the filling. After putting on the filling the test strip from the opposite side.

It turns out that the test strips are overlapped as a pigtail. So go to the end of the pie, where to fix the lower narrow part of the test in the same way as was done with the top. The dough should not spread. In any case, you need to take the edge and see if everything turned out beautifully. At the end brush with beaten egg and send in the oven (preheated to 200 degrees) and bake 25-30 minutes. At the end of cooking to get the cakes, sprinkle with water and cover with a towel. Bon appetit)))