Fried Cabbage Pies

Fluffy, soft, and very delicious pies! In my family, they love these pies, especially with cabbage filling. The dough turns out very tasty, you can also use sauerkraut for the filling. This recipe is suitable for both fried and baked pies, whichever you prefer.

For the dough:

Milk

2 cups

Butter (or Margarine)

7/8 cup

Sugar

3/4-1 cup

Yeast

3.5 tbsp (fresh)

Flour

6-7 cups

For the filling:

White Cabbage

2.1 lbs

Onion

1 pc

Eggs

3-4 pcs

Carrots

1-2 pcs

Salt

Black Pepper

to taste

Dill

Sunflower Oil

for frying

Let's prepare the dough for cabbage pies. Heat the milk until warm. In a bowl, mix the yeast, a small amount of milk, and about 1 tbsp. sugar. Leave it for 15 minutes for the yeast to activate.

Meanwhile, melt the margarine and let it cool slightly. Take the bowl with the yeast (it should form a cap) and add the remaining sugar, margarine, milk, and flour (600 g). The dough should have a pancake-like consistency.

The dough turns out slightly sweet, in our family, we enjoy the combination of sweet dough with savory filling. Depending on your taste, you can reduce the amount of sugar.

Leave the resulting sponge to ferment. When the sponge rises (after 30-40 minutes), punch it down and set it aside again. Do this twice, and on the third time, you can start making the pies.

While our sponge is rising, let's make the filling. Finely chop the cabbage, add salt, and squeeze it slightly with your hands to speed up the cooking process. Sauté the finely chopped onions until translucent. Add the cabbage, grated carrots, season with pepper, add half a cup of water or broth, and simmer until the excess liquid evaporates.

For those who prefer, when the liquid evaporates, you can add oil and sauté the cabbage more.

Transfer the cabbage to a large container, add hard-boiled and chopped eggs and finely chopped dill. The cabbage filling is ready.

Now, easily and quickly make the pies. Divide the dough into balls, roll them out slightly, place the filling in the center, pinch the edges, and shape the pie.