A pie with cabbage

Category: Yeast bread

A pie with cabbage

Ingredients

Warm milk 250 ml
Sugar 3 tbsp. l.
Salt 1 tsp
Egg 1 PC.
Nutmeg 0.25 tsp
Flour 800 ml. (well, I have no scales!)
Oil drain. 50 g
Yeast 1 tsp

Cooking method

  • I smeared it with an egg on top (I always have quail eggs for this) and sprinkled it with flaxseed.


  • Stew cabbage with carrots and onions (without tomato), salt and pepper. Cool down. Dough in dough mode. We get it after the signal. Roll out into a long rectangle equal to your baking dish. We spread the cabbage not to the very edges. We turn into a roll and bend the edges down. We pinch. We put in the form to fit.

  • An important point: The roll should be smaller in length than your bucket. Because when lifting, otherwise the top layer of the roll will rise strongly above the cake and you will get a large hole inside.


Note

I suggest you try to bake a cake, the recipe of which is passed on by the mother-in-law to the daughter-in-law in my husband's family. Since the turn came and baked it in a bread machine for me.
This pie can be baked with meat, with cabbage, with sweet jam (add vanillin to the dough as well), but I really love with cabbage. In it, because of the nutmeg, a delicate spicy dough is obtained.


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A pie with cabbage
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A pie with cabbage
Ollya
I was interested in the recipe, but there is a question - bake in HP, on what mode? Thank you
Luysia
Antonova, I also love pies with cabbage the most, I will definitely try your recipe.
I’m just thinking how I can put the roll, because my HP has a bucket stretched up?
Antonova
Quote: Ollya

I was interested in the recipe, but there is a question - bake in HP, on what mode? Thank you
I bake in baking mode ................. .. time is 50 minutes.
Antonova
Quote: Luysia

Antonova, I also love pies with cabbage the most, I will definitely try your recipe.
I’m just thinking how I can put the roll, because my HP has a bucket stretched up?

And you do not roll a long roll, let it be pot-bellied. The main thing is to pinch the edges well.
In general, my mother-in-law bakes it in the oven (layer of dough-cabbage-layer of dough). An incorrigible person, I already gave her a bread maker for her birthday ........ but alas, it's useless, for 3 months she didn't even deprive her of her virginity
Antonova
It was then that the thought came to me: WHAT IF YOU ROLL THE Dough IN A LARGE CIRCLE, LOWER IT INTO THE FORM OF A BREAD MADE SO THAT THE EDGES RIP ABOVE. THEN PUT THERE INTO THE BEGINNING, AND PROTECT ON TOP AS A COOK. WHO HAS ANY OPINION ON THIS REASON?
I THINK IT MAY BE BEAUTIFUL !!!!
Rustic stove
Quote: Antonova

It was then that the thought came to me: WHAT IF YOU ROLL THE Dough IN A LARGE CIRCLE, LOWER IT INTO THE FORM OF A BREAD MADE SO THAT THE EDGES RIP ABOVE. THEN PUT THERE INTO THE BEGINNING, AND PROTECT ON TOP AS A COOK. WHO HAS ANY OPINION ON THIS REASON?
I THINK IT MAY BE BEAUTIFUL !!!!

That is, there will be such an air bubble between the filling and the top?
What's the point? After all, you will cut before eating, it will blow off anyway. And from above you get an overabundance of dough.
I make a hole on large closed pies on the "top" of the head so that the steam comes out. How about?
Perfumeus
I don't quite agree with you here!

I cook the dough in the oven, and bake normal, consumable kulebyaki (cabbage pie) IN THE OVEN!

I don’t think that your cabbage bread is easy to cut and eat.

And further. Since the design of the bread machine does not provide for such, then you should not scoff at it.
Lika
Perfumeus
I don’t think that your cabbage bread is easy to cut and eat.

And further. Since the design of the bread machine does not provide for such, then you should not scoff at it.
It is quite convenient as any roll. Try it yourself, then tell us.
And where is the mockery of HP. They just baked bread with a filling. They didn’t drive her nails
Antonova
Quote: Rustic stove

That is, there will be such an air bubble between the filling and the top?
What's the point? After all, you will cut before eating, it will blow off anyway. And from above you get an overabundance of dough.
I make a hole on large closed pies on the "top" of the head so that the steam comes out. How about?
Why a bubble? Pinch the filling tightly ............... and the hole as you do then you can dig it.
Rustic stove
Quote: Antonova

Why a bubble? Pinch the filling tightly ............... and the hole as you do then you can dig it.

I understood what you mean. This will be a mountain of dough from above.
Antonova
Quote: Rustic stove

I understood what you mean. This will be a mountain of dough from above.
And if the cake is thicker in the middle than at the edges?
Antonova
Quote: Anastasia

The author of the recipe for ingenuity-EXCELLENT!
Frozen in bow for praise!
Thank you all for your support!
savana
I only baked one more bread, as soon as I get comfortable, your next!
Because you need to use HP 100% and the head too.
Living by instructions with errors is sooo boring.
But in the oven in my life nothing was baked normally, but in HP it worked the first time.
Antonova
Quote: savana

I only baked one more bread, as soon as I get comfortable, your next!
Because you need to use HP 100% and the head too.
Living by instructions with errors is sooo boring.
But in the oven in my life nothing was baked normally, but in HP it worked the first time.

Wish you luck! The main thing is not to forget to poke the cake on top! I look forward to your impressions!
Ilari
What an interesting recipe.
I will definitely try to cook it.
Antonova
We are waiting for photos and impressions!
Smart girl
I prepared a pie (roll) according to your recipe !!!! It turned out great !!! Thanks for the idea!!!!

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