Pie with cabbage and egg

Category: Bakery products
Cabbage and egg pie

Ingredients

Dough:
dry yeast 1 tsp
wheat flour 2 grades (or see note) 200 g
water 100 g
serum 100 g
Dough:
dough all
wheat flour 2 grades 300 g
water 75-100 g
serum 75 g
salt 7 g
molasses or light honey 15 g
white malt 0.5 tsp
vitamin C 1/2 pinch
Filling:
cabbage (fresh) 700-800 g
eggs 2 pcs
salt 7.5-11 g
butter for frying 30-35 g
Sugar water:
sugar sand 10 g
water 30 g

Cooking method

  • Dough:
  • Mix yeast * with flour (see note **), add water and whey (I have milk), stir. Leave for fermentation for 3-3.5 hours at a temperature of 28-29C degrees with wrinkles every hour. By the end of fermentation, the dough should be at maximum rise and have a mesh structure.
  • Dough:
  • Add flour, salt, sugar and water with whey (milk), slod (not added) to the dough. At this stage, I replaced part of the liquid (25 g) with vegetable oil.
  • In total, for 500 g of flour, I had liquid: 200 g (dough) + 150 g (dough) + 25 g (butter) = 375 grams.
  • The dough turns out to be very soft, it is not smeared under the shoulder blade along the bottom of the bucket. Immediately after kneading - slightly sticky, by the end of fermentation it does not shed to hands. Let the dough rise 2-3 times (about two hours) at a temperature of 26-27C degrees.
  • Filling:
  • Hard-boiled eggs.
  • Finely chop the cabbage and bring to a boil in a saucepan with water (to get rid of the bitterness). Throw on a sieve, squeeze out.
  • Fry in butter and cool. Season with salt, add chopped egg.
  • Cabbage and egg pie
  • Sugar water:
  • Bring sugar and water to a boil. Cool down.
  • Assembly:
  • Roll out a piece of dough into a thin layer approximately one and a half times larger than necessary
  • Screw on rolling pin and transfer to cutting board or baking sheet. Roll out the dough thinly and lay out the filling in a thin layer. Put the excess dough on top of the cabbage along the edges, stretch, connect and pinch, trimming the excess with scissors or a knife.
  • Cover with a greased baking sheet or baking sheet and turn over so that the pinches and seams are on the bottom and the smooth side on top.
  • This cutting is offered by Luda in her recipe. I, frankly, remembering my crooked feet, did not dare to perform such manipulations with dough and pie. Therefore, I simply cut the dough into two equal parts, rolled each of them into a layer 5 mm thick, laid out the filling and "closed up" the edges.
  • Proofing under foil for 20-30 minutes. Before planting in the oven, grease the cake with sugar water, prick with a fork.
  • Bake in an oven preheated to 230C degrees (15 minutes after the start of baking, the temperature dropped to 210C degrees).
  • Leave the finished pie on a baking sheet for 5-10 minutes, then transfer to a board or wire rack to cool.
  • Bon Appetit!
  • Cabbage and egg pie
  • The most fragrant cake, thin crust. Not at all like so dearly loved Chuchelkins pies with cabbage, completely different, uncomfortable and somewhat "brutal".

Time for preparing:

6 o'clock

Cooking program:

oven

Note

Recipe from the book "350 VARIETIES OF BAKERY PRODUCTS", 1940. Found from Luda: 🔗

* In the original recipe for 500 grams of flour, 5 grams of compressed yeast is taken.

** Second grade flour was replaced with a mixture of premium flour and whole wheat grain in proportion - 375 and 125 grams, respectively

Joy
Marisha, awesome pie. I do not know how brutal he is, but he looks appetizing to the point of disgrace Therefore, immediately another question - what size baking sheet did you use? My oven is not wide, so I'm specifying.
* Karina *
To cheat, to bookmark!
Sonadora
Thank you, Marish! Baking sheet 30x40 cm, you can even bigger, so that the cake is thinner.
Quote: Joy
I don't know how brutal he is
It is more bready, coarser, there is no muffin.

Karina, Thank you! Try it if you like cabbage pies. So I can eat them at any time of the day and in an unrefined (I would like) quantity.
* Karina *

So this and it Man that I can also eat with cabbage day and night, especially with sauerkraut!
Joy
Thank you, Marisha I, too, can eat them at any time of the day and at any time of the year, among other things, like all my household ones And how to get past this - no need to sculpt, and not too high in calories
Sonadora
Marish, as my husband says: "Soviet childhood".

Karin, and how do you do with sauerkraut? I have never tried it.
Omela
Bozhezhtymoy, now she has cabbage and eggs in a roll !!!! Impossible to watch, how delicious !!!
* Karina *
Manechka, I just fry sauerkraut with onions on skorodki and that's it
Sonadora
Yeah, Ksyusha, I'm like that infection.

Just give me eggs or rolls in my hands



Karin, don't you soak it first?
* Karina *
Quote: Sonadora
Karin, don't you soak it first?
Manechka, in general, everything depends on cabbage, but I always have a good, not very sour squeeze and fry, I really respect pies with sauerkraut 🔗
MariS
Quote: Sonadora
as my husband says: "Soviet childhood".

And I want "Soviet childhood".
I remember, I remember such a pie! Man, stop fucking!
You seduce again and again ... I came with a report to you in another topic (the current photo is not loaded in any way - I'm at the dacha now).
Sonadora
Karina, Thank you! I'll have to try ...

Marish, I'm not to blame, I have an epidemic. Everyone is sitting at home and eating, eating, eating. Already muddled with them, honest word.
MariS
Quote: Sonadora
Everyone is sitting at home and eating, eating, eating. Already muddled with them, honest word.

A familiar picture ...
Man, but it is impossible not to want such deliciousness as you cook!
Even if you are not very hungry, smelling and then seeing - you will definitely be tempted!

* Anyuta *
Quote: MariS
Man, but you can't help but want such deliciousness as you cook! Even if you are not very hungry, smelling and then seeing - you will definitely be seduced!

Marish, you just say ... and usually, after watching Manka's recipe, eyes "roll out" like her cat on the avatar of her culinary masterpieces ...
Sonadora
Come on, what masterpieces are there. You do your homework every day and do not cook such goodies.
Fragolina
Marina, thanks for such a great recipe. I made a pie for a trip to the country. The family really liked it, they even argued for the last bite. I made a slight deviation from the recipe - instead of eggs, there was a grated chicken fillet (my husband asked for more food)))) Unfortunately, no photo, temporarily there is no camera. I will repeat the recipe, since there is still a lot of last year's cabbage harvest
Sonadora
Tanya, thanks for trying! I'm very glad that you liked it. I can imagine how delicious it was with chicken!
SanechkaA
fantastically sweet looking pie! I love my mom especially loves cabbage pies. so I'll bring a report soon
Fragolina
Take two The characters are the same cabbage and chicken ... today it turned out even tastier and more beautiful Although it was not without incident - I baked the dough a little, turned on the HP for warming up since it was cold in the kitchen and forgot ... I wanted to throw it away, but took the risk and the result is ... By the way, the second time I do manipulations with turning the cake - it lends itself to this action perfectly
Cabbage and egg pie
alyona_kuchaeva
Quote: Joy
I don't know how brutal he is, but he looks ugly appetizing
Very brutal both in sectional view, and for the taste, I would say that this is a straight man's pie, not women's pies))

I made my pie in a deep round form, designed for pizza. It turned out great, really very easy to manipulate, even if you juggle it. I laid out patterns with the rest of the dough))
Cabbage and egg pie
in the context
Cabbage and egg pie
Sonadora
Alyona, gorgeous pie! Thanks a lot for the piece!
Quote: alyona_kuchaeva
I would say that this is a straight man's pie, not women's pies))
Yes, it is rougher, so to speak, because of the flour and the lack of baking.

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