Homemade lean pies with cabbage at the dinner table are not inferior to bread and rolls, because they are excellent are combined with soups, borscht and main courses, and also replace sandwiches with a bite with sweet tea. In addition, during the fast with such baked goods, the diet will not be meager.
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Ingredients:
Dough:
Flour - about 220 g
Water - 120 ml
Vegetable oil - 2 tbsp. l.
Dry yeast - 1 tsp l.
Sugar - 1 tbsp. l.
Salt - a pinch
Filling:
Cabbage - 400 g
Onions - 1 pc.
Carrots - 1 pc.
Vegetable oil - 30 ml
Salt, hot pepper - to taste
Step by step recipe:
To cook lean cabbage pies from yeast dough in the oven, take the food listed. The dough, neutral in taste, is suitable for any filling: mushroom, fish, meat, vegetable, cereal.
Warm up the drinking water to a warm state. Pour dry fast-acting yeast granules and granulated sugar into it. Stir and leave warm for about 10 minutes, until a foamy layer forms on the surface of the liquid.
In addition to dry yeast, fresh / pressed yeast is also suitable. Three times more of these will be needed (15 g).
Sift wheat flour, throw in a pinch of salt, pour in refined corn or sunflower oil and activated yeast solution. We mix. Add flour along the way, if necessary. Work by hand or using a kitchen machine with spiral dough kneading nozzles. Knead for 10 minutes, no less.
Lean dough for pies with cabbage or other filling should be soft, slightly sticky, and homogeneous. We leave the bun in a bucket, cover with a film or a towel and place it near a heat source (or in direct sunlight) for 1-1.5 hours, until the volume increases 2.5-3 times.
Meanwhile, simmer the cabbage for the filling. In a frying pan with the addition of vegetable oil, first fry the onion chopped into cubes, after 2-3 minutes add the carrots grated with coarse shavings to it. We pass for a couple of minutes more.
Then load the chopped cabbage. Salt, pepper and simmer over low heat until the vegetables soften for about 20-30 minutes. If moisture is low, add some water or a suitable sauce.
Cool the cabbage filling before forming the pies. Take out the grown dough from the container.
Divide by 10 lumps equal in weight and size. Pull out the cakes, lay the filling, fasten the edges.
We transfer the semi-finished products to a baking sheet or into a convenient heat-resistant container. We bake them in the oven for about 25 minutes at 190 degrees. Before that, we heat the oven to the maximum.
After cooling under a cloth towel, serve ruddy lean pies with cabbage to the table.
Bon Appetit!
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