Pie with sauerkraut in the oven

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make yeast pie with sauerkraut in the oven? First, prepare the necessary ingredients for the filling.

2. STEP 2

   

   Wash the pre-peeled onions and cut into small cubes.

3. STEP 3

   

   Drain all the liquid from the sauerkraut. Stew the cabbage in a frying pan with vegetable oil. To make the cabbage softer, add a little warm water during the stewing process. After 2-3 minutes, add chopped onions to the cabbage and stir.

4. STEP 4

   

   Simmer the filling until the cabbage is soft. Add ground black pepper if desired. Cool the filling.

5. STEP 5

   

   Measure out the required ingredients for the dough. Melt the butter in advance and cool slightly. Take unscented vegetable oil. Warm the milk and water slightly.

6. STEP 6

   

   Sift the flour through a sieve to enrich it with oxygen. Thanks to this, the dough will rise easier and will turn out fluffy and airy.

7. STEP 7

   

   In a small bowl, combine the yeast, 1 tsp. sugar and warm water. Mix everything and leave for 10-12 minutes to activate the yeast. A fluffy “cap” should appear on the surface, confirming that the yeast is of good quality. If the “cap” has not formed or rises very weakly, it is better to replace the yeast with others.

8. STEP 8

   

   To prepare the dough, take a large bowl with high sides. Beat the egg with salt and the rest of the sugar until smooth.

9. STEP 9

   

   Pour in warm milk and stir.

10. STEP 10

    

    Add activated yeast and stir lightly again.

11. STEP 11

    

    Pour in melted butter and vegetable oil, stir.

12. STEP 12

    

    Add about 3/4 of the flour to the resulting mixture. Mix the dough first with a spoon. Do not pour out all the flour at once, as you may need less of it than indicated in the recipe. Excess flour will make the dough heavy.

13. STEP 13

    

    Add the rest of the flour gradually, mixing the dough with your hands.

14. STEP 14

    

    Knead a soft, homogeneous, non-sticky dough. Cover the bowl with the dough with a towel and leave in a warm place to rise for 70-80 minutes.

15. STEP 15

    

    When the dough has increased in volume by 2-2.5 times, you can start cutting.

16. STEP 16

    

    Gently knead the dough and place it on a table sprinkled with flour. Separate 1/3 of the dough for the bottom of the pie, 2/3 of the dough for the top.

17. STEP 17

    

    Roll out a smaller portion of the dough into a round layer slightly larger than the diameter of the baking pan.

18. STEP 18

    

    Grease the bottom and sides of the mold with vegetable oil. Any heat-resistant form will do: metal, ceramic or glass. Place the rolled out dough into the pan and form sides. My mold diameter is 23 cm.

19. STEP 19

    

    Place the cabbage filling on the dough.

20. STEP 20

    

    Roll out the rest of the dough into a rectangular layer.

21. STEP 21

    

    Cut the dough into strips approximately 2-3 cm wide.

22. STEP 22

    

    Roll each strip into a roll.

23. STEP 23

    

    Place the resulting rolls on top of the filling. Cover the future pie with a light towel and leave to proof for 15-20 minutes. Turn on the oven to 180 degrees.

24. STEP 24

    

    Brush the top of the pie with egg yolk.

25. STEP 25

    

    Bake the pie in an oven preheated to 180 C until golden brown, about 30 minutes. If the top is browned but the inside of the pie is not yet baked, cover the top with foil and bake until done. Cooking mode and time may be different. Focus on the operating features of your oven.

26. STEP 26

    

    Cool the finished pie with sauerkraut a little, remove from the mold and serve. Bon appetit!

Comments on the recipe

Natalia M

06.11.2023

4.6

I baked a pie with sauerkraut in the oven for my son’s trip. Even in summer we love sauerkraut and pickled cabbage, it’s tasty and healthy. The filling of the pie is very tasty, you just want to eat it right without the dough). I used a little less flour in the dough, it turned out to be pliable, elastic, and practically does not stick to my hands. It arrived in a plastic bag on my table. It's hot in the kitchen, the dough took half an hour to rise. As for the “roses”, during the process I realized that I took too wide a shape). In my case, I needed more dough to cover the entire surface. Nevertheless, my pie was securely held together and did not fall apart, the “roses” “bloomed” well. The pie turned out tasty and juicy! Thank you!

Olyusha

06.11.2023

4.5

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Katerina

06.11.2023

4.8

This is truly an unusual culinary recipe for everyone. In our family, everyone loves sauerkraut in any form. We decided to make this pie. The recipe is easy. It turned out very tasty! This yeast pie with sauerkraut can be prepared in winter, when fresh cabbage may not be available, but everyone has sauerkraut.

Irisha

06.11.2023

4.8

An interesting recipe, very reminiscent of a version of quiche, only with yeast dough, I think it should turn out very tasty and satisfying!

Alla

06.11.2023

4.7

Thank you very much for the recipe for a delicious pie with sauerkraut in the oven! In our family, everyone loves sauerkraut, and all dishes with it. But I’ve never baked pies with her. The filling is very easy to prepare. And the finished pie looks great even in the photo! I'll definitely bake it!!!

Sandra

06.11.2023

4.7

Thanks for the recipe! I registered just to thank you. It turned out to be a healthy pie with sauerkraut in the oven! My husband immediately said - this is pizza with cabbage! I ate a quarter of the pie myself! Thank you. Sorry, but you can’t keep this recipe to yourself. Today he will go to Kamchatka to visit his nephew, and then to all his friends.