Water pies in the oven with cabbage

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake yeast pies on water in the oven with cabbage? Start by preparing the pie dough. Take premium flour, eggs - C1 or C0. Remove the eggs from the refrigerator 1-1.5 hours before cooking. For the dough to turn out well, they must be at room temperature.

2. STEP 2

   

   Some yeast must be activated by dissolving in warm liquid, others can be added directly to the flour. For preparing the dough, those that need to be activated first are suitable. Heat the water to a temperature of 37-40 degrees, dissolve sugar in it and add yeast. The water should be warm, but not scalding, otherwise the yeast in it will die. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

3. STEP 3

   

   Melt the butter. This can be done in the microwave on the appropriate setting, over low heat in a saucepan or in a water bath. To melt the butter in a water bath, take two containers of different diameters. Pour water into the larger one, place the smaller one on top so that its bottom sinks halfway into the water. Place pieces of butter into it. When the water boils, it will begin to melt. When it is completely melted, remove from heat. Cool completely.

4. STEP 4

   

   To knead the dough, take a deep bowl. Divide one egg into yolk and white. Over a bowl, use a knife to beat the shell into the center of the egg and split it into 2 halves. Pour the yolk from one half of the shell to the other until all the white has flowed into the bowl. The yolk will remain in the shell. Place the yolk in a container with milk, which you will need to grease the pies. Break the remaining eggs into a bowl with the whites.

5. STEP 5

   

   Add salt and whisk. There is no need to beat the eggs until foam appears. Adding salt improves the taste and simplifies the whipping process.

6. STEP 6

   

   Pour the cooled butter into the eggs and stir until smooth.

7. STEP 7

   

   When a fluffy cap appears on the surface of the dough, this means that the yeast has activated and you can work with it.

8. STEP 8

   

   Add yeast and stir. Sift half the required amount of flour into a bowl. Stir with a spoon until smooth. Flour for dough must be sifted to separate small debris and saturate it with oxygen. Then the dough will turn out more airy and tender.

9. STEP 9

   

   The properties of flour of the same type, but from different manufacturers, may differ. Therefore, to get the desired consistency, add flour in small portions. You can read more about flour and its properties in a separate article, link at the end of the recipe. When it becomes difficult to knead the dough with a spoon, start doing it with your hands. Knead the dough thoroughly for at least 10 minutes.

10. STEP 10

    

    The dough should be soft, tender and slightly stick to your hands. Grease the bottom and sides of the bowl with vegetable oil to prevent the dough from sticking to the bowl. Also knead the finished dough with butter using your hands. Cover the bowl with a napkin or towel so that it does not dry out and rises well. Leave the dough in a warm place for about 1-1.5 hours.

11. STEP 11

    

    Prepare the filling. White cabbage is suitable, medium-sized carrots, large onions. Take refined sunflower oil.

12. STEP 12

    

    Peel and rinse the onions and carrots. Grate the carrots on a coarse grater. Cut the onion into small cubes. In this form, the vegetables will fry faster and give the filling a beautiful shade.

13. STEP 13

    

    Peel the cabbage from wilted leaves, rinse well and dry, laying on a towel. Finely chop the cabbage using a knife or food processor.

14. STEP 14

    

    Heat a frying pan, carefully pour vegetable oil onto it so as not to burn yourself. Read about how to choose the perfect frying pan, as well as how to choose the right vegetable oil, in separate articles, links at the end of the recipe. Fry the onions and carrots at the same time over medium heat, stirring occasionally, for about 5 minutes.

15. STEP 15

    

    Add chopped cabbage, stir and simmer for 5-10 minutes over medium heat. Vegetables must be half cooked, that is, the cabbage should become softer, but remain slightly crispy. Cooking time depends on the properties of the cabbage. Salt and pepper the filling, stir. Cool the filling completely.

16. STEP 16

    

    When the dough has increased 1.5-2 times in volume, it is ready and you can start working with it. Turn on the oven to 200 degrees.

17. STEP 17

    

    Divide the dough into 2 equal parts and then each into 16 more. Roll them into balls. Place on a horizontal work surface dusted with flour.

18. STEP 18

    

    Form the pies. Make pies by greasing your hands with butter or dusting them with flour. Roll out the dough into a round layer with a diameter of 6-7 cm. Place the filling in the middle. Visually divide the dough into 3 sectors. First lift two sections, pinch the dough at the edge and continue to gently pinch the dough. Lift the third edge of the dough and pinch it as well.

19. STEP 19

    

    Whisk the milk and yolk to brush the pies.

20. STEP 20

    

    Place the pies, seam side down, on a greased baking sheet, spaced apart. The baking sheet can be covered with parchment. If the parchment is not non-stick, grease it with oil to prevent the pies from sticking to it. When the pies have risen a little, brush them with the egg-milk mixture and place in the oven. Bake for 20 minutes on the top-bottom setting. The exact time depends on your oven. The finished pies will increase in volume and acquire a golden color.

Comments on the recipe

maraly

29.11.2023

4.9

I liked the idea of ​​mixing cabbage with minced meat. The pies turn out amazing!

Natalia M

29.11.2023

5

Everyone in my family loves pies with cabbage, and I try to bake them in the oven for greater dietary appeal). This time I baked water pies in the oven with cabbage. I usually knead the dough with milk, but even in this version the dough turns out fluffy and soft. By adding eggs and butter, the pies turn out like butter! Conveniently, the yolk for greasing the pies is taken from the total number of eggs. My yeast rose very well and a fluffy cap formed. It took a little less flour, I used the first grade. In general, the dough is pliable, soft, and easy to cut into pies. I have the same filling, it's a classic. I love it when, in addition to the cabbage itself, onions and carrots are added. I made the pies in the usual shape. I rarely make triangular ones, mainly when they have different fillings to differentiate them. The pies turned out to be very fluffy, the dough was porous and soft. The filling is juicy and delicious! Excellent pies, we took them to a picnic for a snack.