Warm water/milk — 500 ml
Sugar — 1 tbsp.
Salt — 1 tsp
Vegetable oil — 100 ml
Fast-acting yeast — 2 tsp
Wheat flour — 0.8-1 kg
Filling:
White cabbage — 1 kg
Smoked pork belly — 200 g
Onion — 1 pc.
Vegetable oil — 1 tbsp.
Salt — to taste
Ground black pepper — to taste
Ground coriander — 1 tsp
Dried thyme / basil — 1 tsp
Dill — 1 bunch
Chicken egg — 1 pc. (for greasing pies)
Cabbage pies are a simple and delicious homemade dish. Rosy, mouth-watering, golden pies — a temptation that is impossible to resist! For me, their aroma alone creates an atmosphere of warmth and comfort in the house.
What to hide, like many, I love pies, but cooking them according to the classic recipe, with many hours of infusion and kneading yeast dough is not an option for me. In order not to give up my favorite treat, I found a simple alternative for myself — I cook pies from quick yeast dough. The beauty of this dough is that you don’t have to wait for the dough to rise. The ingredients are mixed — and you can immediately add the filling.
You can add any filling to this dough, but my favorite is with cabbage, herbs and smoked brisket. Such a filling is prepared in 15 minutes and it turns out so fragrant and tasty that it can be served as an independent dish.
Cabbage pies cooked according to this recipe are ready to serve in record time — less than an hour. A few minutes to prepare the dough, another 15 minutes to prepare the filling, and half an hour to bake in the oven. While others are still fiddling with the dough, you can already relax and enjoy ruddy, freshly baked yeast pies with cabbage. Try it!
To cook pies with cabbage in the oven, prepare the ingredients according to the list.
Start by preparing the filling — in this case, it will have time to cool slightly while you knead the dough.
Heat up some vegetable oil in a frying pan. Add chopped bacon or smoked pork belly.
Fry the brisket for 1-2 minutes until the pieces are browned. Add the chopped onion and sauté for a few more minutes.
Cut the cabbage into thin small pieces. If there is a special grater, use it. Add 1-2 pinches of salt, stir and knead the cabbage with your hands so that it releases the juice.
When the onion is browned, add cabbage to the pan.
Mix well. Add finely chopped dill stalks and spices — ground black pepper, coriander, dried thyme or basil.
Mix everything well again. Cover the pan with a lid and simmer the cabbage over medium heat for another 13-15 minutes, stirring occasionally, until the cabbage is soft.
Turn off the heat, add finely chopped dill (the top of the bunch) to the cabbage and mix well. Taste and add more salt and ground pepper to taste if needed.
Transfer the filling to a plate and leave to cool for a few minutes. You can take the filling to the balcony or to a cool room.
Meanwhile, prepare the dough. Dissolve salt and sugar in warm water/milk.
If you cook pies with a margin for the next day, use milk instead of water. Pies cooked in milk will remain soft much longer.
In my family, pies are never stale, but I like to cook an intermediate option — I use 250 ml of warm water and 250 ml of milk at room temperature.
Add vegetable oil to the mixture and mix well.
Add yeast, and gradually adding, stir in the flour mixture.
Another feature of this test is that it practically does not need to be kneaded. First, stir in the flour, stirring the dough with a spoon, and when the dough thickens, transfer it to a floured surface. Continuing to add flour as needed, shape the dough into a soft ball. Try to use the minimum amount of flour needed to keep the dough soft. Sprinkled with flour on top, the inside of the dough will remain a little sticky.
Dip your hands in flour. Pinch off small pieces of dough and roll them into balls. «Balls» here is rather a conventional name, since the dough is soft. It does not hold its shape and gradually blurs.
Place the ball of dough on a floured surface. Press and flatten the dough with your hands to form a flat cake. Add a dollop of filling to the center (I use 1 heaping tablespoon).
Pinch the edges, turn the patty over, seam side down, and adjust if necessary.
Repeat the procedure with the remaining test. From the indicated amount of dough and filling, I get about 22-24 pies 8-10 cm long.
Place the patties on a baking sheet, seam side down. Lubricate the top of the pies with beaten egg, milk or vegetable oil.
Place the cabbage pies in an oven preheated to 180 degrees and bake for 30-35 minutes.
By the way, this dough is also quite loyal to frying in a pan. I have a small baking sheet, and if there are 2-3 pies from a batch that do not fit on it, I fry them in a pan. 2-3 minutes over high heat — for a golden crust, and a few more minutes — under the lid, so that the pies are baked and the dough has risen.
Transfer the finished pies to a plate and cover with a towel for 25-30 minutes. It is clear that after 5 minutes only a part of the pies will remain under the towel, but those that are not eaten immediately will become even softer from such a “wrap”.
Delicious yeast pies with cabbage in the oven are ready! Enjoy your meal!
