Cabbage pie on «perfect» test

Slightly heat half the milk (up to 40-45 ° C), put yeast and sugar there. Stir carefully and set aside for about fifteen minutes:

We melt the margarine and mix it with the remaining milk, 1 egg, salt and vegetable oil:

As soon as the yeast approached slightly, add them to the company to all other ingredients and begin to slowly sift the flour, gradually interfering it:

The dough should turn out to be quite liquid, that is, we add flour not to the stage when the dough clearly wraps in the hands, but a little less.

Cover the bowl with a clean towel and put the dough to rise forty minutes to a warm place:

In the meantime, we make the filling. We boil water, solidly salt and load, previously chopped cabbage cook until soft.

If the cabbage is young, then enough three or five minutes. If the «elderly», then about fifteen minutes is just right:

We throw off to a colander and let the water drain:

Boil the eggs screwed and chop into a cube:

In a pan, heat the butter and load the cabbage with the eggs warm up for medium heat for three or four minutes:

We heat the oven to 180 ° C.

The dough came up. We dump it on the table or other suitable surface. If the dough is completely liquid, we carefully add the flour and slightly knead until the moment when it barely begins to spread from the hands. Divide into two unequal parts:

We take a baking dish, lubricate it with butter, lay out most of the dough and distribute it, forming the bottom and sides:

We lay out the filling:

We cover the second part of the dough, stretching it with our hands to close the pie completely, seal the pie at the edges:

We take egg yolk, salt: .. ..

… shake a whisk, apply a brush to the pie and send it to the oven for 40 minutes:

We poke a toothpick in the side, if dry, everything is ready:

Cover with a clean towel, let it cool slightly and serve:

Bon appetit!