Lean jellied cake with cabbage

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Messing around with quite a bit of cake, but it turns out very tasty and appetizing tempting, like everyone, without exception. A structure so simple that everything is always there for its preparation.

INGREDIENTS
Water -350ml.
-400gr flour.
-40ml vegetable oil.
Sol -1 / 2ch.l.
Tablespoons sugar -1
-20gr raw yeast (dry 7gr)
Filling:
Cabbage -500gr.
Onion 1 piece.
Pickle cucumber or tomato -200ml
Salt- to taste
Black pepper - to taste
Sugar -1 / 2ch.l.

Step by step recipe for cooking

First, prepare the dough. The bowl pour 350 ml of warm water, add 1 tablespoon sugar, put the raw yeast 20 gr, I love pastries with raw, but can be replaced by dry need 7 grams, but then dry yeast to be added to flour.

Now add 400 grams of flour, add half a teaspoon salts and pouring 40 ml of vegetable oil mix, dough will be thicker than pancakes. Remove to a warm place to rise for 20-30 minutes. I put it in the oven and set the temperature 50gradusov. Until the dough is suitable, prepare the stuffing. 500 grams of fresh cabbage nashinkuem strips. Onion cut into cubes. The pan pour vegetable oil 2-3 tbsp put the onion, fry until translucent, put cabbage, fry up reduce the cabbage screen now pouring 200 mL of brine from cucumber or tomato, close lid and cook 10 minutes. Add salt to taste, black pepper, put a little sugar. Fry until the liquid evaporation and as cabbage starts gilded remove from heat. Let us give the stuffing to cool slightly.

The dough has come. Take shape in my form of detachable 24 cm in diameter.

Grease with a little oil, put half of the dough, distribute the form, put the stuffing flatten. Top close the second half of the dough, leave the cake to stand for about 10 minutes and can be put in the oven. Bake in preheated oven at 180 degrees 50-60 minutes, you can check the readiness of a wooden skewer. We took out the cake top covered with wet towel for 3-5 minutes so the cake will be just soft. Now, let the cake cool completely. It can be cut and call everyone to the table.

If you like the recipe - Put the class, share on social networks or send a comment. Your feedback - the best reward for me 😘 😘 😘

Details and cooking detail you can see in my very brief video below.

Bon Appetit!

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