Cabbage on yeast

Cabbage on yeast is a combination of tender, fluffy dough and sauerkraut mushroom filling. a great addition to borscht, broth and other first courses.

Cabbage on yeast – ingredients

  • For the dough:
  • Flour – 500 g.
  • Milk – 1 glass.
  • Fresh yeast – 30 g.
  • Eggs – 2 pieces.
  • Salt – 1,5 tsp.
  • Sugar – 1,5 tsp.
  • Butter (melted) – 50 g.
  • For the filling:
  • Sauerkraut – 500 g.
  • Mushrooms (or other mushrooms) – 300 g.
  • Onions – 2 pieces.
  • Oil – 2 tbsp.
  • Sugar – a pinch.
  • Bay leaf – 4 pieces.
  • Allspice – 4 peas.
  • Marjoram – 1 tbsp.
  • Thyme – ½ tbsp.
  • Salt pepper.
  • Additionally:
  • Egg – 1 piece.
  • Sesame (poppy, cumin) – for sprinkling.

Cabbage on yeast – ingredients

Dissolve yeast in warm milk, add sugar and a tablespoon of flour. Set aside in a warm place. The solution should double in size.

We sift the flour, add salt, eggs and solution, knead the dough. At the end of the kneading, add butter one spoon at a time, mix it into the dough. Cover the finished dough with a towel and put it in a warm place until it doubles in size (about an hour).

While the dough is suitable, we will deal with the filling

Drain the cabbage, wash it, and finely chop it. Cover the cabbage with water, add a bay leaf and allspice. Put on fire, cook on low heat. Cook until soft, remove bay leaf and allspice, drain.

Clean the champignons, rub them on a grater (or grind them in a meat grinder).

Clean the onion, cut into small cubes. Fry in a small amount of oil until lightly browned, add mushrooms, simmer until the liquid evaporates completely. Add pressed cabbage, simmer for a while, add salt and pepper, add your favorite greens, remove from heat.

Roll out the dough, roll out a rectangle with a thickness of 1 cm. Put a part of the filling on the edge of the dough, wrap the filling (1 time) and cut off the resulting roller. Cut the resulting roll diagonally into buns about 4 cm wide. Transfer the patties to a baking dish (cut side down), put in a warm place for 10-15 minutes.

Brush the top of the pies with a beaten egg, sprinkle with your favorite filling. Bake at 180 degrees for 20-25 minutes.

We form the rest of the pies in the same way.

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