Cabbage Pie (Lenten)

Dough preparation method: Fresh yeast, broken into small pieces, is placed in a large bowl. Here, we add salt, sugar, lukewarm water, and a small amount of flour, mixing everything with a whisk so that the ingredients integrate perfectly. We cover the bowl with a clean towel and let the yeast ferment until it becomes frothy and doubles in volume. This step is essential, as the yeast's activity will determine the fluffy texture of the pie. Once the yeast is ready, we transfer it to a larger container. We start gradually adding flour, mixing with a spatula or our hands until the dough becomes homogeneous and reaches the desired consistency. Once homogenized, we begin to incorporate oil, a little at a time, continuing to knead the dough for about 30 minutes. It is important for the dough to become elastic and smooth. After we finish kneading, we cover the dough with a textile material and let it rise in a warm place for about 45 minutes, until it doubles in volume.

In the meantime, we take care of the filling. The onion is chopped into small cubes and sautéed in a pan with oil over medium heat until it becomes golden and translucent. This will add a delicious flavor to the dish. Once the onion is sautéed, we add water, and when the water starts to boil, we incorporate the finely chopped cabbage. We let the mixture boil for a few minutes, after which we sprinkle thyme for extra flavor. When the cabbage is cooked and tender, we season to taste with salt, vegeta, and pepper, then turn off the heat and add the finely chopped dill, which will give a fresh taste to the dish. We let the filling cool completely so it does not affect the dough.

For assembling the pie, we prepare a 30x40 cm tray, which we line with parchment paper. The dough, now risen, is divided into two equal parts. Using a rolling pin, we roll out the first sheet and place it in the tray, making sure to evenly cover the bottom. On top of this, we place the drained and well-cooled cabbage, ensuring it is evenly distributed. Then, we roll out the second sheet of dough, which we place over the cabbage, pricking it here and there with a fork to allow steam to escape during baking. The resulting pie is placed in a preheated oven at 180 degrees Celsius and baked until it becomes golden and appetizing, spreading enticing aromas throughout the house. This cabbage pie will be a delight, perfect for any occasion.

 Ingredients: Ingredients dough: 42 gr fresh yeast 350 ml warm water 1 teaspoon salt 1 teaspoon sugar 3 tablespoons oil enough flour to obtain a bread dough Filling ingredients: 2 kg white cabbage 4 onions suitable 2 tablespoons dried thyme (I forgot to put it in the photo) 2 tablespoons dried dill or green onion, salt and pepper to taste 150 ml oil 300 ml water

 Tags:  onion cabbage flour oil sugar lactose-free recipes vegetarian recipes pies