Cabbage pies are the most beloved and tasty. Each family has its own favorite filling for pies, cabbage is or potatoes, or maybe sweeter.
In my family they love cabbage very much, so mostly pies with cabbage ..
While the dough rises, we prepare the filling for pies. Chop the cabbage, add carrots grated on a coarse grater and finely chopped onions. Salt and mix well. Pour sunflower oil into a deep, well -heated pan.
Put the cabbage in the pan, cover with a lid and simmer over low heat for 25 minutes, periodically stirring. Then, add tomato paste diluted in a small amount of water (you can add seasonings if desired), mix everything well and put out for another 5 minutes. The filling is ready.
We roll out the cakes of the desired size from the dough (who loves large pies, and someone small). Put the filling on the cake and fasten the two sides together. Do not rush to fry, the pies should fit a little. It will take about five minutes – seven.
Fry the pies on both sides until golden color over medium heat. Air, ruddy pies are ready.
Ingredients: Half of cabbage medium sizes, 1 large carrot, 1 large onion, 0.5-1 cup of sunflower oil, seasoning and salt to taste, 2 tablespoons of tomato paste, bay leaf.
Bon appetit!