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1. Prepare the Dough:
In a large mixing bowl, pour 250 ml of boiling water.
Add 250 ml of cold water to the boiling water to bring the temperature down.
Stir in the salt, sugar, and vegetable oil into the warm water mixture.
In a separate small bowl, dissolve the yeast in a little warm water (if using active dry yeast) and let it sit for 5 minutes until frothy. If using instant yeast, simply add it to the water mixture without dissolving.
Gradually add the flour to the liquid mixture, stirring to combine after each addition. Continue adding flour until the dough comes together.
Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
Cover the dough with a kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
2. Prepare the Cabbage Filling:
While the dough is rising, prepare the cabbage filling.
Heat 50 ml of vegetable oil in a large skillet over medium heat.
Add the chopped onion and grated carrot to the skillet. Sauté for 4-5 minutes, or until the onions are soft and translucent.
Add the finely chopped cabbage to the skillet and stir well to combine. Cook for another 10-15 minutes, stirring occasionally, until the cabbage is soft and lightly browned.
Season the cabbage mixture with salt and spices of your choice, such as black pepper, paprika, or cumin.
Add 4-5 tablespoons of water to the skillet and cover the pan with a lid. Let the cabbage simmer for another 5-7 minutes until it becomes tender. If necessary, add a little more water to prevent the filling from drying out.
Once the filling is fully cooked and well-seasoned, remove it from the heat and allow it to cool slightly before assembling the pies.
3. Assemble the Pies:
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release any air bubbles and transfer it to a lightly floured surface.
Divide the dough into 12-14 equal pieces and roll each piece into a ball.
Take one dough ball at a time and roll it into a small circle, about 10-12 cm in diameter.
Place a generous spoonful of the cabbage filling in the center of the dough circle.
Fold the dough over the filling, pinching the edges together to seal. You can shape the pies into half-moons or fully enclose the filling in a round shape.
Place the assembled pies onto the prepared baking sheet, leaving a little space between each one.
4. Bake the Pies:
Brush the tops of the pies with a little vegetable oil or milk for a golden finish.
Bake the pies in the preheated oven for 20-25 minutes, or until the dough is golden brown and fully cooked.
Remove the pies from the oven and let them cool slightly before serving.
Cooking Tips:
Flour Amount: The exact amount of flour can vary depending on the type of flour you are using and the humidity in your kitchen. Add flour gradually, keeping the dough soft and slightly sticky rather than adding too much.
Spices for the Filling: Feel free to adjust the seasoning of the cabbage filling to your taste. Common spices include paprika, cumin, black pepper, or even a pinch of cayenne pepper for some heat.
Let the Dough Rest: Allowing the dough to rise properly will ensure that your pies turn out light and fluffy. Be patient and let the dough rise for at least an hour or until it has doubled in size.
Cooling the Filling: Make sure the cabbage filling cools slightly before assembling the pies. Hot filling can make the dough too sticky and difficult to handle.
Storage:
Refrigeration: Store any leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in a preheated oven at 180°C (350°F) for 10 minutes or until warmed through.
Freezing: These cabbage pies freeze very well. Once they’ve cooled, wrap each pie individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to eat, thaw the pies in the refrigerator overnight and reheat them in the oven before serving.
Nutritional Facts (per pie):
Calories: 220 kcal
Fat: 8 g
Carbohydrates: 32 g
Protein: 5 g
Fiber: 3 g
Sodium: 350 mg
Please note that these values are approximate and depend on the specific ingredients and portion sizes used.
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