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Ossetian pie with cabbage and eggs

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Ossetian pie with cabbage and eggs

This cake I borrowed chef with Julia Carina-forum. For what many thanks to her! The cake is very tender, juicy with a soft, airy French bread dough. Try it and YOU!!!


Cooking time- Number of servings-

Ingredients for Ossetian pie with cabbage and eggs




Step-by-step instruction of cooking Ossetian pie with cabbage and eggs


Step 1

Dissolve yeast with sugar in warm milk. Sift the flour into a bowl in the form of slides, make a hole and knead the dough, adding the yeast and salt. 
Thoroughly knead and clean up for an hour in a warm place.Dissolve yeast with sugar in warm milk. Sift the flour into a bowl in the form of slides, make a hole and knead the dough, adding the yeast and salt.
Thoroughly knead and clean up for an hour in a warm place.


Step 2

Shred the cabbage and stew it under the lid on low heat in lard, melted butter, 25 minutes, add salt and cream paprika.Shred the cabbage and stew it under the lid on low heat in lard, melted butter, 25 minutes, add salt and cream paprika.


Step 3

Boil 2 eggs and cut into cubes, chop the onion ( I have, unfortunately, was not), mix with the prepared cabbage.Boil 2 eggs and cut into cubes, chop the onion ( I have, unfortunately, was not), mix with the prepared cabbage.


Step 4

Beat 2 eggs with milk, add salt, pepper, a little nutmeg and chopped dill.Beat 2 eggs with milk, add salt, pepper, a little nutmeg and chopped dill.


Step 5

Roll out dough to fit shape with a diameter of 26 cm, oiled and put the dough. 
Spread the filling on the dough and evenly pour the filling.Roll out dough to fit shape with a diameter of 26 cm, oiled and put the dough.
Spread the filling on the dough and evenly pour the filling.



Step 6

Bake for 20-25 minutes at 220*. 
Bon appetit!Bake for 20-25 minutes at 220*.
Bon appetit!