Cabbage pie made from the most delicious dough ACCORDING TO AN OLD FAMILY RECIPE!!!

Hello, my dear friends! Today I will show you a recipe for a cabbage pie. Rather, today I will show you a recipe for the dough, which you will definitely write down and which you will certainly repeat many, many times. The dough turns out wonderful. Delicious and goes with everything. Try making it yourself. I have a recipe for this, probably already for many years. I bake it and never change it. Let's start baking, my dears. We're starting the preparation today with the filling. Our filling will be cabbage. I have one head of cabbage here. Split in half. We will need to shred the cabbage. Chop the cabbage. First, prepare the filling, And then we'll make the dough. That's how I chopped all the cabbage. Watch out for such long pieces. Of course, better. Because after all, we'll have a pie. Into a deep skillet We're sending a little bit any vegetable oil. About 4 to 5 tablespoons here with me. And I pack in all the cabbage. I'm not frying. Neither onion nor carrot. Here you can choose according to your own taste. You can sauté the onion with the carrot. You can add whatever you like to the cabbage. What it loves. I send all the cabbage at once. One full teaspoon of salt on top. If we remove the stump, so somewhere with us remains 1.1 kg From a whole head of cabbage. Close the lid and let it sit for 5 minutes. In 5 minutes I turn it over exactly. Cabbage is quietly, quietly ours Sits down. I will cover her once more now. And I'll stay just a little longer, another 5 to 7 minutes. Flipping it over Once again. You see, the cabbage has already settled completely. And I'll leave it for another 2-3 minutes. All done, the cabbage is ready with us. Turn off the stove. Here I already have black pepper. Of course, it's all to my taste already. Mix it all together Very well. Thus, the cabbage turns out to be very juicy. and very tasty without adding water. Here you go, my dears, You can add to the cabbage Boiled eggs. Could you boil 4 or 5? Eggs and chop them finely. It also turns out extremely delicious. We must definitely translate it. Transfer the cabbage to another dish. Do not leave in the pan hot, so that it wouldn't let any more juice out of us. We translate and leave it as is. to let the cabbage cool down. Now we start making the dough. For the test, we will need to take 750 grams of flour. Sending flour to such a shallow but large dish I have 200 grams of butter here. Cold. Of course, you can take margarine instead. We're starting to rub it in. oil or margarine on the large side of the grater. We will need to make a crumb. I'm grinding all the crumbs. Oil with flour It should become like this. That's the kind of mass we should become. Dry mixture, rather. And here I have 2 eggs. 2 eggs and 1 egg white. And I leave 1 egg white separately, because we will need this squirrel Then. Into the dough goes 2 egg yolks and 1 egg white. And here I have 500 ml of kefir. We can use kefir of any fat content. I'm adding eggs to kefir. I'm adding this here as well 1 teaspoon of salt. And we will need to add this here 1 teaspoon of baking soda. Mix everything thoroughly. I'm adding this here as well 1 tablespoon of vinegar. I add vinegar not for the purpose of to make the vinegar react with the baking soda. Our soda is activated with kefir. I add soda so that our dough becomes crispy. And this entire mass We pour in the kefir into the flour mixture. Quickly mix together. With a wreath, with a shovel, whichever way is convenient for you. In any case, I'll have to do all of this anyway Then mix it with our hands. Now we will need to combine them. Gather up all this mass In a single lump. Let's do all this quickly. No need to mix anything, let it be There are bits of butter left. That way it will be even better. This is the little bundle we end up with. Cut it in half. And the dough will be needed Put it in the refrigerator. Literally for 20 minutes. Kvass should not be put in the freezer. 10, 15, 20 minutes is enough. Cover with plastic wrap and place in the refrigerator. We will need this We literally need these 10 to 15 minutes, so that both the cabbage cools down and the dough does It stayed in the refrigerator for a little while. Exactly 20 minutes have passed for me now. I'll roll out the dough right away on parchment paper. A little bit of flour We sprinkle in on paper Roll out the dough, the first piece of dough. It sticks a bit. Sprinkle with flour. Approximately 30 diameters So we end up with a circle like this. The pie turns out large. I transfer it together with the paper onto the baking sheet. My baking sheet is diameter 30 by 40. And here you see, of course, you can do it Any shape. You can make it square-shaped. Could you please extend it? I'm making it round. Today, pie. I'm sending all the cabbage here. Above. As I've already told you, you can add anything you like here. Even meat with cabbage It also turns out extremely delicious. Distribute evenly. Turn on the oven to preheat. 200 degrees. Approximately 30 centimeters we get circle diameter And the second piece we will need to roll out. Exactly so. I'm already rolling it without paper. You see, the dough still won't stick. It sticks a little. Literally just a little. To the little cliff. Roll it out. Again, a 30 by 30 circle approximately And move it from above. This is our cap. Now it will be necessary to all our corners Close tightly. We pinch it like this. I turn on the oven Warm up in the up-down mode. To 180 degrees, As I already told you. And let's go over the sides one more time with the fork. My dear ones, from this test you can Bake anything you want. What a wonderful apple pie it turns out to be. A wonderful potato and mushroom pie turns out to be. Whatever you want. We passed by the edge with the fork. And now I make these little incisions. Literally about one and a half centimeters each. And join them. Make these ears. I'm decorating this pie so beautifully today. Of course, you can decorate it however you like. One squirrel that we have left and one tablespoon of milk. The protein will need to be broken down. Very well Mix with milk. And lubricate. A lot of people keep asking me, Why do I mix with yolk, white, and not yolk? In some cases, I blur it. yolk, in some white Certainly We make these punctures with a fork. so that our pie breathes As it bakes. The pie will not be baked. It takes a very long time because the dough is not thick. As you've already understood, it's very thin. The pie baked for exactly 30 minutes today. As soon as he acquires It's a golden color like this, and it's already ready. Cut and taste. The crust turns out to be on top crispy on the outside and soft on the inside Delicate and very delicious. There's no need to spread any butter on top of it. Neither butter nor vegetable. We specifically need this crispy crust. Look at the beauty we have here It turned out. Try baking it. Honestly, I really love it in general cabbage pastries. I like cabbage ones too pies, cabbage pies, and everything else related to cabbage and salads. But try this pie—it's sure to please you. It's very delicious. And just with salad It will even replace lunch, and for breakfast It's also delicious with sweet tea. Well then, my dears, it seems to me, Today's recipe will please everyone. Brew the tea, Eat my cabbage pie with sweet tea. Happy tea time to everyone, Bon appétit. Goodbye to everyone. See you again in my kitchen. Love you all! Bye-bye!