Yeast pie with cabbage and meat
Composition / ingredients
12
servings:
Step-by-step cooking
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Prepare the dough.
To do this, break the eggs, beat them with a fork, add salt, sugar, stir everything.
Warm up the milk. Pour into the egg mixture, stir.
Sift flour into a cup with milk and eggs, pour yeast on top. Mix the yeast with flour first, and then the whole mixture with flour.
The dough turns out to be very sticky.
Pour out the vegetable oil and mix it into the dough.
The dough immediately begins to peel off from the hands.
Assemble the dough into a ball, cover with a towel and put in a warm place for 2 hours.
Chop the pork with a blender.
Fry finely chopped onion, add grated carrots, fry. Then add finely chopped cabbage, also fry.
Mix the meat with cabbage, season with salt and pepper. The filling is ready.
Take some chicken broth, heat it on the stove.
Dilute a spoonful of starch in two tablespoons of water, pour a thin stream into the broth and immediately remove from heat. Mix everything well.
Add finely chopped dill to the resulting jelly, mix.
Pour the sauce into a saucepan.
Take the cake pan. Lubricate it with vegetable oil.
Roll out half of the dough, put it in a mold.
Put the meat and cabbage on the dough, level it with a spoon.
Roll out the remaining dough, put it on the pie, trim the edges with a rolling pin.
Pinch the edges of the pie and leave it on the table for another half an hour or an hour. It is no longer necessary to cover it.
Make slots on the pie so that steam comes out during cooking, grease with beaten egg and put in a preheated oven to 200 degrees for thirty minutes.
Ready yeast pie with cabbage and meat sprinkle with water, cover with a towel.
Serve with sauce.
To do this, break the eggs, beat them with a fork, add salt, sugar, stir everything.
Warm up the milk. Pour into the egg mixture, stir.
Sift flour into a cup with milk and eggs, pour yeast on top. Mix the yeast with flour first, and then the whole mixture with flour.
The dough turns out to be very sticky.
Pour out the vegetable oil and mix it into the dough.
The dough immediately begins to peel off from the hands.
Assemble the dough into a ball, cover with a towel and put in a warm place for 2 hours.
Chop the pork with a blender.
Fry finely chopped onion, add grated carrots, fry. Then add finely chopped cabbage, also fry.
Mix the meat with cabbage, season with salt and pepper. The filling is ready.
Take some chicken broth, heat it on the stove.
Dilute a spoonful of starch in two tablespoons of water, pour a thin stream into the broth and immediately remove from heat. Mix everything well.
Add finely chopped dill to the resulting jelly, mix.
Pour the sauce into a saucepan.
Take the cake pan. Lubricate it with vegetable oil.
Roll out half of the dough, put it in a mold.
Put the meat and cabbage on the dough, level it with a spoon.
Roll out the remaining dough, put it on the pie, trim the edges with a rolling pin.
Pinch the edges of the pie and leave it on the table for another half an hour or an hour. It is no longer necessary to cover it.
Make slots on the pie so that steam comes out during cooking, grease with beaten egg and put in a preheated oven to 200 degrees for thirty minutes.
Ready yeast pie with cabbage and meat sprinkle with water, cover with a towel.
Serve with sauce.
Caloric content of the products possible in the composition of the dish
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Broth - 15 kcal/100g
