for the dough
for the filling
Step by step
Finely chop the cabbage and the onion. Cook with a little oil in a frying pan.
Mix periodically until the cabbage is soft and has a yellow-brown color. Turn off the heat and let cool properly.
In the meantime, prepare the crust. Combine the flour with one teaspoon of sugar and 0.5 teaspoon of salt. Add 100g of butter.
Mix the butter and the flour mixture with your hands until lumpy.
Combine lukewarm water with yeast and one teaspoon of sugar. Let sit for ten minutes. Then add in here the egg and 50ml of warm milk. Beat well with a whisk until smooth.
Add this to the flour and butter mixture and knead into an elastic and soft dough. If necessary, add a little more milk or flour - in case the dough doesn't have the desired consistency. Divide and shape into two balls, a larger and a smaller one.
Season the cooled cabbage with salt and pepper. Optionally, you can add boiled eggs.
Grease an oven pan with oil. Spread out the larger ball of dough and place in the pan, slightly lifting the edges up. Spoon the cabbage on top and close with the other crust.
Brush with egg wash on top and bake for about an hour, until well browned.
Allow to cool, remove from the pan and portion.
(about 10-15 good servings)