Soviet style cabbage pie (+ video)

Category: Bakery products
Soviet-style cabbage pie (+ video)

Ingredients

White cabbage 500g
Flour 2stacks
Egg 2 pcs
Milk 0.5 stack
Butter (margarine) 180g
Sugar 3 tsp
Salt 0.5h l.
Dry yeast 1 tsp

Cooking method

Chop the cabbage and pour boiling water over for 5 minutes. Hard-boiled eggs.
Meanwhile, knead the dough. Add salt, sugar, yeast to warm milk and mix.
Melt the butter, add flour to it and mix well.
Add milk mixture and knead the dough until a soft lump forms.
Throw the cabbage in a colander, pour over with cold water and squeeze well. Add chopped eggs, salt, pepper and stir.
Spread half of the dough over the bottom of the mold, making a small side. Lay out the filling. Roll out the second part of the dough, cover the cake and pinch the edges. Chop the pie with a fork and place in the oven, preheated to 180 degrees for 45-50 minutes, until golden brown.

Note

Very tasty, budgetary and popular in Soviet times cabbage pie, which is prepared and eaten very quickly. The dough is simply wonderful, crumbly, soft. I use it to bake pies with different fillings, both savory and sweet.

Kirks
tatyana1, thanks for the recipe. I did not understand one moment. Is the dough not being proofed?
Ksenya09
tatyana1, And what is yeast for? The dough is very thin and there is a lot of oil, the yeast is not particularly visible
tatyana1
Kirks, the fact of the matter is that it is not put. Knead and immediately in the oven.

Ksenya09, in this case I had a large shape, more than 30cm in diameter. When the mold is smaller, the dough will be thicker. Yeast gives a little friability, and butter gives the dough friability and moisture resistance. It bakes well despite the wet filling.
LiudmiLka
Quote: Ksenya09

tatyana1, And what is yeast for? The dough is very thin and there is a lot of oil, the yeast is not particularly visible
I add a little pressed yeast (also without proofing) to Moldovan pies and vertutas from stretched dough and they turn out to be much layered and tastier. There is also used a lot of oil (vegetable) for lubrication and in the dough itself. It's not the same without yeast.
Ksenya09
tatyana1, LiudmiLka, girls, thanks for the explanation
Twig
Can you just stew the cabbage? So as not to bother with squeezing water?
tatyana1
LiudmiLka, Thank you! Yes, without yeast, the dough is completely different.

Twig, everything is possible, the recipe is not a constitution. But as for me, it will take more time to extinguish than just pour boiling water for 5 minutes.
Svetlenki
This shy pie is delicious. Impossible to come off.

Soviet-style cabbage pie (+ video)

Kneading in planetary kitschen with a shovel from laziness. Everything is super!

Tatyana, thank you so much for the recipe and the return to childhood!
tatyana1
Svetlenki, Aaaa shy pie! Cool title!
The result is excellent. Thanks for the photo!
Twig
Tatyanaand I cooked it! Tasty! I did everything exactly according to the recipe, only the cabbage probably turned out more.
Soviet-style cabbage pie (+ video)
tatyana1
Twigwhat a ruddy pie turned out! I also love tanned baked goods. Thanks for the photo!
OlgaGera
that's right, mine.
Tell me, if you don't have dry yeast, how much wet should you put?
Hang up., The norm. And I will multiply by 3, I can)))




Can I have apples? My husband doesn't eat with cabbage, but I really love it.
tatyana1
OlgaGera, wet twice more than dry, that is, 2 teaspoons. The filling, as in any other pie, can be anything to your taste.
OlgaGera
Quote: tatyana1
i.e. 2 teaspoons
I would be in grams))) Otherwise I can load yeast on a spoon .. a whole pack))))





went for dry ones .. or I'll go from someone I'll ask for a thread
tatyana1
OlgaGera, I have no wet, nothing to weigh, sorry.
OlgaGera
Quote: tatyana1
I don't have wet ones,
Are there dry ones? Weigh, please, a teaspoon of dry yeast. This is exactly what I need.
tatyana1
OlgaGera, when I come home from work, I'll weigh it. If I don't forget.
OlgaGera
It's hot outside. There is no desire to run anywhere. I'm here waiting for grams)))
Antonovka
Quote: OlgaGera
Weigh, please, a teaspoon of dry yeast.
2.7-3.0 g
OlgaGera
Quote: Antonovka
2.7-3.0 g
Tra - la-la Thank you, kind person
OlgaGera
shoved it into the oven. Fortunately, the heat has subsided)))
MariV
OlgaGera, Lyolya, why are you blunt? I'm talking about yeast - here's a whole treatise written about it.
https://Mcooker-en.icdself.com/in...n=com_smf&topic=327.0
This recipe recommends two glasses of flour - I've always been freezing it. And two glasses - which ones, faceted or thin, or which ones - is about 320 grams of flour.

I have already baked this pie and even ate half of it, without waiting for it to cool completely. True, a little baking, because my husband also does not eat with cabbage. She rolled the dough very thinly.

Of course, it is not leavened, and I don’t remember where such baked goods were sold in Soviet times. Yes, and dry yeast was also not on sale, but with pressed, most likely, it will turn out differently.

But fast and tasty.
OlgaGera
Quote: MariV
But fast and tasty
That's right. We also tried it hot.
Ol, yes, she didn’t blunt. I'm not the only one with the pressed oven. I did not find this treatise by Search.
But she also added flour. About half a glass. I will do more, try not to forget to hang everything.
MariV
OlgaGera, Lyolya, is it true? Did you add flour? I had more liquid, 145 ml. But the flour was part of the usual, and 60 g of durum, solid. Maybe that's why everything was just right, but I kneaded for 10 minutes in HP.
OlgaGera
Quote: MariV
is it true? Did you add flour?
yes, otherwise the dough was liquid. Maybe such a flour. Although, I bake bread from it.





hide. I don't know how to make pretty pies.

now, loaded ...
Soviet-style cabbage pie (+ video)

tatyana1
OlgaGera, well, it turned out to be a great cake, it was not necessary to hide it.




Quote: MariV
This recipe recommends two glasses of flour - I have always been chilled out.
And on the contrary, I prefer recipes that are in glasses and spoons. I am a man of Soviet leaven, then even cookbooks were written on glasses and spoons. I'm here in this thread from one such book trying different recipes, they are there mainly with such meters https://Mcooker-en.icdself.com/in...432.0
kirch
OlgaGeraHow many live yeast did you put? I want to bake tomorrow too
OlgaGera
Quote: kirch
how much live yeast did you put in?
I put 10 g. The dough is interesting. Oil.
kirch
Quote: OlgaGera

I put 10 g. The dough is interesting. Oil.
Didn't you feel yeast? Still, no proofing. And then I'll put the dry ones. Did you like the pie? I love everything with cabbage
OlgaGera
Quote: kirch
Did you like the pie?
Yes!!! Even my husband ate. But this is not typical for him. Eats only sweet.
Quote: kirch
Didn't you feel yeast?
No. And now it doesn't smell like yeast.

Svetlenki
OlgaGera, Lelka, did you bake on Lux? I mean the brand of yeast
OlgaGera
Quote: Svetlenki
, did you bake on Lux?
so I don't sell others)))
Pie from the series - bake for everyone!
Svetlenki
Quote: OlgaGera
Pie from the series - bake for everyone!

Here! I fully support it.




tomorrow I will buy a Suite and I’ll go nuts. Compare the results
Helen
So I baked ... I laid 4 boiled eggs ...
Soviet-style cabbage pie (+ video)Soviet-style cabbage pie (+ video)Soviet-style cabbage pie (+ video)
tatyana1
Helen, wow, what a magnificent turn out! Thanks for the pictures.
kirch
tatyana1, Tanya and I really liked the pie. Tomorrow I'll bake again. Thanks for the recipe
tatyana1
kirch, cook for health. I am glad that the recipe has returned to the people after 40 years.

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