Servings: 8

Time for preparing: 3 hours

INGREDIENTS:

wheat flour 265 г.

milk 150 ml

vegetable oil 25 ml

dry yeast 5 g

sugar 1 tsp

salt ¼ ч.л.

White cabbage 1 kg

chicken eggs (hard-boiled) 5 pcs.

onion (large) 1 pc.

salt taste

fat sour cream 4 tablespoons

milk 4 tablespoons

salt taste

PREPARATION:

Prepare a dough for the dough by mixing warmed milk, salt, sugar and 1 tbsp. flour. Stir until smooth and leave to rise for 20 minutes.

When the dough has risen, add the vegetable oil and the remaining flour. Mix everything thoroughly, if there is not enough flour, add more, so that the dough of medium density comes out, not tight.

Leave the dough in a warm place to rise for 40 minutes.

Knead the dough and leave to rise for another 40 minutes.

For the filling, chop the onion and lightly sauté in vegetable oil.

Add chopped cabbage to the onion. After mixing and pouring a little water, we leave it to stew under a closed lid until half cooked.

After 10 minutes, salt and add the chopped boiled eggs. Stir and leave to cool.

Having rolled out the yeast dough into a layer 5 mm thick, put it in a mold and form small sides.

We spread the filling on the dough and pour over the filling of sour cream and milk.

Bake the cake in a preheated oven up to 200 ° C for 25 minutes.

Cool the finished pie a little and sprinkle with chopped herbs.