Lenten Cabbage Pie

1 Ingredients:
2 Cooking method:

Ingredients:

Yeast 30 grams
Warm water 1 cup
Sugar 2 tbsp. spoons
Salt 0.5 tsp
Wheat flour 4 cups
Sunflower oil 2 tbsp. spoons
Cabbage 400 grams
Ground black pepper to taste
Olive oil 2 tbsp. spoons

Cooking method:

Step 1. Sift the flour into a deep bowl two to three times. During sifting, lumps of flour break up, it interacts with oxygen and becomes lighter, more airy.

Step 2 In a glass of warm water, stir sugar and a quarter teaspoon of salt, add yeast here. Leave on for 5-10 minutes so that the yeast swells well.

Step 3 Introduce a liquid mixture into the sifted flour, add vegetable oil there. Mix.

Step 4 When the dough becomes dense enough so that you can work with it with your hands, shift it onto the work surface and knead it well for 5-10 minutes. Knead until the dough stops sticking to your hands.

Step 5. Cover the well-kneaded dough with a towel and send to a warm place for an hour and a half. In an hour and a half, the dough will double in volume. Now you need to thoroughly knead the dough again, return it to the pan and send it to a warm place under the towel for another 30 minutes.

Step 6 Meanwhile, start preparing the toppings. Cut cabbage into small squares 1 by 1 cm, or chop finely (as you like).

Step 7 Heat a little oil in a pan, add chopped cabbage. Salt, pepper to taste and cook over medium heat.

Step 8 Cook, stirring, for 15-20 minutes (depending on which cabbage you like more - softer or more crispy). Then remove the pan from the heat.

Step 9 Divide the dough into two approximately equal parts. Roll one part into a cake a little larger than the baking dish. Grease the baking dish with butter, put the rolled dough cake in it.