Transylvanian Pies

I made these cabbage pies out of a craving that came out of nowhere. Someone had posted them the day before, and they wouldn't leave my mind, so I got to work. I make them a few times a year, especially when I have cabbage on hand and time to let them rise. They're not hard to make, just have patience for the dough.

Quick Info

Total time: approximately 1 hour and 40 minutes
Preparation time: 15-20 minutes
Rising time: 45 minutes
Frying time: 20-30 minutes
Servings: 6 pies
Difficulty: medium
Recipe for fasting or hearty snack

Ingredients

For the dough:
- 500-600 g white flour
- 300 ml warm water
- 1 packet of dry yeast (10 g)
- 1 teaspoon salt
- a pinch of sugar

For the filling:
- 1 medium cabbage (not too big)
- 1 green onion
- salt and pepper to taste
- oil for sautéing and frying the pies

Preparation method

1. Place the flour in a large bowl. Make a well in the center and add the salt, sugar, and dry yeast. Pour a little warm water right in the center and gently mix the yeast with the water. Let it sit for 5 minutes until you see the yeast making small bubbles.

2. Start gradually adding the remaining warm water. Mix everything with a spoon, then continue with your hands. If the dough is too sticky, sprinkle a little extra flour, just enough to work with it. Grease your hands with oil and knead for a few minutes until the dough feels smooth and elastic.

3. Cover the bowl with a towel and place it in a warm spot for 45 minutes. The dough should rise, but it doesn't need to double in volume.

4. In the meantime, grate the cabbage on a large grater. Place it in a bowl and rub it well with a little salt to release its juice. Gently squeeze the cabbage in your hands.

5. Finely chop the green onion. Place a pan over heat with a little oil and sauté the onion for a few seconds. Add the squeezed cabbage, mix, and season with salt and pepper. Leave over medium heat, covered, until the cabbage softens and reduces, stirring occasionally. When softened, turn off the heat and let it cool.

6. Sprinkle flour on the table. Tear pieces of dough about the size of a fist; you should get 6. Take each piece and gently flatten it with your palm, not too thin.

7. Place a large spoonful of filling in the center of each dough piece. Fold the edges over the filling, then carefully flatten each pie again, making sure the filling doesn't spill out.

8. Place the pan over heat and add a little oil. When it's hot, add the pies one by one, seam side down. Lightly brush the top with oil. Fry them over medium heat on both sides until they turn golden brown.

9. Remove them to a plate, stacking them on top of each other to keep them soft and warm until you finish all the pieces.

10. The pies are served warm, plain or with sour cream.

Why I make this recipe often

I love that simple and accessible ingredients are used. The cabbage filling is cheap and goes with any meal. The dough is elastic and easy to work with. The pies are filling and can be served immediately. They are also good for takeout, although they are best eaten fresh.

Tips and variations

Tips

- Knead the dough with oiled hands, not with flour, to avoid making it heavy.
- Don't put wet cabbage in the dough; squeeze it well first.
- If you're in a hurry, you can let the dough rise on a warm stove or near a heat source.
- The pies can be stacked under a towel to keep them soft.

Substitutions

- Instead of dry yeast, you can use fresh yeast, but don't change the other ingredients.
- The green onion can be replaced with finely chopped yellow onion.
- For a fasting version, use only oil for frying and skip the sour cream when serving.

Variations

- For a more intense flavor, you can add sweet paprika or cumin to the filling.
- If you want thinner pies, roll the dough out more, but be careful not to tear it.
- You can use this dough base for other fillings, according to your preference.

Serving ideas

- The pies go well warm, with cold sour cream on top.
- They are suitable as a snack or as a main dish alongside a salad.
- You can take them to go; they can also be eaten cold.

Frequently asked questions

1. Can I use sauerkraut for the filling?
Yes, if you want pies with a tangy flavor. Squeeze the sauerkraut very well first; otherwise, the dough will get too wet.

2. What type of flour works best?
Simple white flour, type 650, is suitable for this recipe. I do not recommend whole wheat flour, as the dough will be too heavy.

3. Can they be baked in the oven instead of fried?
The classic recipe is for frying in a pan. If you want to bake them, the dough will not be as fluffy, but you can do so at 180 degrees until golden brown.

4. Can I freeze the dough or the pies?
The dough does not freeze well, but the finished pies can be frozen and reheated later in a pan or oven.

5. If I don't have yeast, can I use baking powder?
You can try, but the texture will be different, closer to a flatbread than a risen pie.

Nutritional values

(Estimate for one pie out of 6, without sour cream)

Calories: approximately 250-300 kcal
Carbohydrates: 50-55 g
Proteins: 7-8 g
Fats: 5-8 g (depending on how much oil is absorbed during frying)
Fiber: 3-4 g

Values are approximate and can vary based on how much filling you use or how much oil is absorbed during frying.

Storage and reheating

The pies are best on the day you make them. They can be kept at room temperature, covered with a towel, for up to 24 hours. If you want to keep them longer, store them in the fridge in a sealed container. They can be reheated in a pan for a few minutes on each side or in the oven. The texture will be a bit firmer compared to fresh pies. For longer storage, they can be frozen individually and then reheated directly from the freezer.

 Ingredients: For the dough: 500-600g flour, 300ml warm water, 1 packet of yeast (10g), 1 teaspoon of salt, a pinch of sugar. For the filling: 1 medium cabbage, 1 green onion, salt/pepper, oil.

 Tags:  transylvanian pastries