Pies with cabbage and apples recipe with photo step by step
How to bake pies with cabbage and apples? First prepare the filling. It can be made from fresh or sauerkraut, or a combination of both. Keep in mind that a pickled vegetable will take longer to cook than a fresh one. Apples of sour varieties are well suited for fresh cabbage filling, and sour varieties are perfectly complemented with sauerkraut.
Grate pre-peeled carrots on a coarse grater.
Shred the cabbage into thin strips.
Fry the carrots in a frying pan with the addition of vegetable oil, stirring for about 5 minutes. Carrots will give the filling a nice color and extra flavor.
Put the prepared cabbage into the pan, mix. Simmer cabbage over medium heat, stirring occasionally. When the cabbage becomes softer, salt.
Simmer cabbage until almost done. Add bay leaf, stir.
Peel the apple from the peel and seeds, cut into small cubes. Sweet and sour apples such as Simirenko or Granny Smith are suitable for fresh cabbage filling.
Put the chopped apple into the filling, mix.
Simmer the cabbage for about 5-10 minutes until the fruit is soft. The cooking time will depend on the quality of the vegetable and the characteristics of your stove. Cool the finished filling.
Prepare the necessary products for the dough. Warm the milk slightly to make the yeast work more efficiently.
For the test, take a voluminous bowl with high sides. Dissolve yeast and sugar in milk.
Sift flour into yeast mixture.
Stir with a whisk until smooth. Cover the dough with a towel and leave in a warm place for about 20 minutes.
A fluffy yeast cap should appear on the surface.
Prepare the rest of the dough ingredients. Take vegetable oil without smell. Be sure to sift the flour so that it is saturated with oxygen. Thanks to this, the dough will rise well, and the pastries will turn out magnificent.
Whisk the egg until smooth.
Add the egg, sugar and salt to the bowl. Stir.
Pour in vegetable oil, mix.
Pour in most of the sifted flour, mix. Do not add all the flour at once, you may need less than the specified amount.
Add the rest of the flour gradually, while altering the dough and observing its consistency.
Knead a homogeneous, soft, tender dough, almost not sticky to your hands. Cover it with a towel and leave it in a warm place to rise.
The rise time will depend on the activity of the yeast, the air temperature, so it may vary. It takes me about 70-90 minutes to do this. It increased in volume by 2-2.5 times.
Punch down the dough gently and place on a floured board. Divide the dough into equal parts, roll up koloboks. Their number will depend on the desired size of the pies.
Roll each bun into a round cake.
Put the filling in the middle of the cake.
Lift the edges of the dough and connect well.
Put the formed pies on a sheet covered with parchment. Cover with a light towel and let rise for 20 minutes.
When the pies are apart, grease them with yolk mixed with milk.
Bake pies in an oven preheated to 180 C for about 20-25 minutes until golden brown. Cooking time and mode may vary. Focus on the features of your oven.
Cool the finished pies a little and serve. Bon appetit!
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