Saturday, November 26, 2005

Pie with cabbage and eggs

For dough:

2 cup all-purpose flour
1 pack (250 g), or 9 oz, tvorog
2 eggs
1/2 tsp baking powder
1 tbsp sugar
1/3 lb butter (or margarine)

For filling:

3 lb cabbage (or 2 lb sliced cabbage)
3 eggs
1 pack dill
1/2 cup milk
1 tbsp butter (or margarine)
Salt

Method:

Slice cabbage into short strips.
Heat skillet (or a wide, but not deep sauce pan), pour milk, and after milk is warmed up, add cabbage.
Let cabbage simmer, mixing from time to time.
Boil eggs hard, cool, clean, and grate. Cut dill.
Mix cabbage, eggs, butter, and dill.
Add salt (a little more than on your taste), and mix well.
To make dough, mix tvorog, eggs, and sugar, until sugar dissolves. Then, add melted butter, flour, baking mix, and knead the dough.
Divide into 2 pieces 1:2 sizes.
Roll out the large part of dough on dimensions of baking sheet (do not forget extra dough for edges).
Put filling evenly over it, and press a little with a spoon.
Roll out the second part of the dough, and place it over filling.
Pre-heat an oven to 390-400 F.
Squeeze the dough edges of the upper and lover dough sheets together.
Blend egg yolks, and wash the upper crust of the pie with them to cover all the dough.
Bake for about 40 minutes.
Serve hot or warm.

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