This recipe for making a cabbage and meat pie starts with preparing the dough by mixing 2 cups of warm liquid (such as milk, sour milk, or kefir) with 25-30 grams of yeast, 2 tablespoons of sugar, and 1 teaspoon of salt. The mixture is then combined with 4 cups of flour to form a dough.
The dough is kneaded for about 10 minutes until it becomes elastic and smooth. It is then left to rise in a warm place for 1-2 hours, or until it has doubled in size.
While the dough is rising, the filling is prepared by sautéing 1 pound of pork, 2-3 onions, and 700-900 grams of chopped cabbage in a pan. The mixture is then seasoned with salt and black pepper.
Once the dough has risen, it is rolled out into a rectangle and placed on a baking sheet. The filling is spread over the dough, leaving a 1-inch border around the edges. The dough is then rolled out again to form a top layer, which is placed over the filling.
The edges of the dough are pressed together to seal the pie, and the top is brushed with an egg wash. The pie is then baked in a preheated oven at 170-180°C for 25 minutes, or until it is golden brown.
After baking, the pie is removed from the oven and left to cool for 15-20 minutes before being sliced and served.
Here are the key facts extracted from the text:
1. The dough ingredients include liquid (milk, sour milk, kefir, etc.), yeast, sugar, salt, and flour.
2. The liquid should be warm, but not hot, for the dough to rise quickly and well.
3. 2 cups of liquid are used, and it can be a mixture of different fluids.
4. 25-30 grams of yeast are used, which is about 1/3 to 1/4 of a 100-gram pack.
5. The yeast should be stored in the refrigerator.
6. The dough is kneaded by hand, and butter is added during the process.
7. The dough should be soft and not too dense.
8. The filling ingredients include meat (pork, brisket), onions, and cabbage.
9. The cabbage is chopped and cooked until it is slightly limp.
10. The meat is raw and is mixed with the cooked cabbage and onions.
11. Salt and pepper are added to the filling.
12. The dough is rolled out to a thickness of 3-5 millimeters.
13. The filling is placed on one half of the dough, and the other half is placed on top.
14. The edges of the dough are pinched to seal the pie.
15. The pie is left to rest for 20 minutes before baking.
16. The pie is baked in a preheated oven at 170-180 degrees for 25 minutes.
17. The pie is cooled for 15-20 minutes before serving.