Step-by-step recipe for pie with meat and cabbage. Cabbage pie with meat How to cook meat pie with cabbage

Pie with meat and cabbage - tasty and filling. The dough turns out “like fluff” - light, airy and does not go stale for a long time. This dough makes excellent both sweet and savory pastries.

Ingredients

To prepare a pie with meat and cabbage you will need:
kefir - 1 glass;
refined oil - 0.5 cups;
sugar - 1 tbsp. l.;
salt - 1 tsp;
yeast - 1 sachet (11 g) dry instant yeast or 25 g raw;
3 cups flour + 1/2 cup for rolling.
For the filling:
minced meat - 1 kg;
cabbage - 1 head;
onion (large) - 1-2 pcs.;
salt, spices - to taste;
vegetable oil for frying.
For the top of the pie:
milk - 2 tbsp. l.;
sesame - 1-2 tbsp. l.

Cooking steps

Mix sifted flour with yeast.

Heat kefir mixed with refined oil until warm.

Add salt, sugar to the heated mixture and stir.

Add the kefir-oil mixture to the flour with yeast.

Knead the dough and leave it to rise for 20-30 minutes.

The pie dough is ready.

To prepare the filling, chop the cabbage and simmer in a frying pan with heated vegetable oil until tender.

Fry the onion with minced meat until tender.

Combine stewed cabbage with minced meat, add spices and salt.

Place half of the dough into the baking dish, smooth it out, make sides, then spread the filling evenly. Cover our meat and cabbage pie with the remaining dough.

Brush the pie with milk and sprinkle with sesame seeds. Bake in a preheated oven for about 40-55 minutes at 180 degrees.

1 hour

170 kcal

5/5 (6)

I inherited this unique pie recipe from my grandmother, that is, it is quite rare. I remember the taste of this pie from childhood, and now I make it at the request of my children. What’s interesting is that my son can’t stand cabbage stewed or in salad, but it goes great in a pie. This pie is unique not only because of its delicate cabbage and meat filling, but also because of the incredibly tasty, fluffy yeast dough, which is prepared in no more than half an hour in a very ingenious old-fashioned way.

Few people know him. In this article I will reveal the secret of how to quickly prepare very tasty pie with meat and cabbage in the oven. Choose the meat for the filling at your discretion. I often use pork or chicken fillet for the filling. Either way it turns out very tasty. The version with pork is fattier and more filling, the one with chicken is lighter. Pork and beef 50/50 also goes well. You can also buy ready-made minced meat. This is your business - focus solely on your taste preferences.

Kitchenware: large 4-5 liter saucepan; ladle or small saucepan; wooden spatula or spoon; cake pan (baking tray); oven; saucepan for stewing cabbage; frying pan for frying minced meat.

Required Products

for test:

for filling:

• 0.5 kg of pork (pork with beef 50/50 or chicken);
• 1 medium sized onion;
• 0.5 glasses of milk;

• a small head of cabbage (weighing up to 1 kg);
• sunflower oil for frying;
• 0.5 teaspoons salt and black pepper to taste.

Ingredient Selection

Some people prefer not to bother with making pie dough or preparing mince for the filling and buy all the ingredients ready-made. This, of course, will save time, but in this case you cannot be sure of the quality of the purchased ingredients. We don’t know how the dough will behave and what was added to the minced meat instead of or in addition to meat. Although, if you are confident in the manufacturer - say, you have already cooked with this dough more than once - then everything will work out.

However, when you have some free time and inspiration, prepare your own dough according to my recipe, buy a fresh piece of meat and make your own minced meat for the filling. When you bake a pie, a special atmosphere of homely warmth and comfort will reign in your home. Baking such a yeast cake is easier than pies, and it will take less time and effort than making a bunch of pies.

Step-by-step preparation of the pie

Let's start preparing our miracle pie. We will act progressively step by step. Let's start with the test.

1. Heat in a ladle milk(half a glass), heat it so that it is warm, but not hot, put the yeast there and dissolve it in warm milk.
2. Butter or margarine you need to melt it in a saucepan (saucepan or frying pan). I do this: cut it into small pieces, throw them into a heated bowl and immediately turn off the heat. The butter (margarine) slowly melts on its own until it is completely melted.
3. Cool slightly (the oil should not be hot), pour it into the pan for kneading the dough. Now beat in four eggs, add salt and mix well.
4. Into this mixture add flour(four glasses). Pour yeast dissolved in warm milk on top of the flour (see step 1). Take a wooden spatula or spoon and knead a homogeneous dough.
5. Now the interesting part: pour the dough, which turned out, with water at room temperature so that the water covers the dough by 2 centimeters. Cover the pan with a napkin or kitchen towel. Leave it like this for 15-20 minutes until the dough rises to the surface.
   And without wasting any time, let’s start preparing the cabbage and meat filling.
   
6. Prepare the cabbage to stewing. Wash, remove the top damaged leaves, cut into two halves and shred.
7. Pour a little sunflower oil into a heated frying pan, put shredded cabbage there, pour milk over it, salt, close the lid and leave to simmer (about 20 minutes). At the end of cooking, remove the lid - if there is any liquid left, give it a chance to evaporate.
   While the cabbage is stewing, prepare the minced meat.
   
8. Skip meat through a meat grinder. Salt and pepper.
9. Place finely chopped onion on a hot frying pan and saute it for several minutes, add minced meat and fry until fully cooked.
10. Mix prepared stewed cabbage with prepared minced meat. Taste and add salt and pepper if necessary. If you feel a harmonious, balanced taste, then the minced meat is ready.
    
11. Now let's get back to the test. We left him with water on 20 minutes(step 5). After this time, it should float to the surface of the water.
12. When the dough has floated in the pan, drain the water. Add half a glass of sugar, or better yet, powdered sugar, to the dough and mix.
13. Sprinkle a clean counter with flour (moderately, do not overdo it) and knead the dough until it becomes soft, elastic, elastic and does not stick to your hands.
14. Divide the dough into two halves: one is larger, the other is slightly smaller. Roll out two cake layers according to the form in which you will bake (baking pan or baking sheet).
15. Grease a baking pan or baking sheet with oil. Take the larger half of the dough (2/3 of the dough) and lay it out. Shape the dough into shape so that it overhangs the sides.
16. Now spread the filling evenly (not hot) and cover with the other half (1/3 of the dough), which is smaller. Close the sides and use your fingers to make pigtail tucks. Make punctures all over the surface of the pie lid with a toothpick (you can use a pattern, use your imagination).
17. Now the finished product should relax(distance) 15 minutes before baking in a warm place. I place it on the stove top when I preheat the oven. It's a warm place.
18. Your cake should rise a little. Beat the egg and brush it over the top of the pie. Now it's ready to go into the oven.
19. Preheat oven and bake your culinary masterpiece 30 minutes at a temperature of 180-200 °C.
    

You did it! The pie turns out slightly browned and appetizing. Serve this pie with a cup of aromatic tea. Invite your friends or seat your family at the table and have fun. If for some reason you don't like cabbage, replace it with potatoes.

To prepare the filling for a meat and potato pie, take a little more than half a kilogram of potatoes, peel, cut, cook in a saucepan, mash, and then mix with the prepared fried minced meat.

Read another recipe here - Pie with meat and potatoes -. Read another option on how you can simply and deliciously cook - Meat Pie with Kefir -.

Pie decorations

Pie preparation options

• Of course, there are many recipes for making dough and fillings with a similar taste. For vegetarians and those who fast, there is an option to prepare our pie with cabbage filling without adding minced meat. Just prepare the pie according to my recipe and stop when preparing the minced meat when the cabbage stewed in milk is ready. And by clicking on this link, avid meat eaters can read our recipe on how to cook without cabbage. The cabbage in the filling can be replaced with potatoes or pumpkin, but it will be a completely different pie.
• It is the meat pie with cabbage that has its own unique taste. Instead of yeast, you can also use liquid yeast-free dough made with kefir and mayonnaise, the so-called jellied dough, here are the details.
• And if you really want, you can make yeast dough, which is prepared by fermenting the dough and dough. This is how my mother cooks - it turns out an incredibly tasty airy pie, but it takes at least 4-5 hours to prepare. As far as I know, many people prefer to use beef for the filling. I prefer the option with pork or chicken, it's a matter of taste.
• It is also not necessary to turn the meat into minced meat - you can cut it into small pieces, marinate with salt, pepper, your favorite spices, herbs and fry with onions. Read also how easy it is to prepare “Meat Pie in the Oven.”

When preparing cabbage filling, I prefer the method of stewing cabbage in milk - then it acquires an incredibly delicate taste and color. You can simmer without milk or fry the cabbage in a frying pan (I like these options a little less, but many prefer to cook this way). You will get a tasty filling if you chop the cabbage and put it in boiling water in a colander for a few minutes, and then combine it with the cooked meat.

Video recipe for pie with meat and cabbage

Check out this wonderful simple recipe for cabbage and meat pie with kefir.

In a word, experiment and send us your reviews and favorite recipes that are always popular with your loved ones. Let's share our favorite recipes. I wish everyone happiness!

Products.
For the test
Flour - 500 g.
Milk - 250 g.
Sour cream 100 g.
Vegetable oil (or butter) 2 tablespoons
Sugar - 1 tablespoon without top
Salt - half a teaspoon
Dry yeast - 1 tbsp. spoon

For the filling
White cabbage - half a small fork
Meat - beef - 500 g pulp
Vegetable oil (or butter) - for preparing the filling
Salt, bay leaf, black pepper
Onion - 1 large onion
Beef bouillon cubes - 2 pcs.

Let's start with the test. I have already said many times that I really love cooking and kneading dough. Any. I have an innumerable number of recipes for different types of dough in my arsenal.
Today - rich yeast for savory pie.
Let me draw your attention once again to the fact that I very rarely add eggs to the dough. I don't know why. I like it better this way. This applies to yeast.

Place a spoonful of yeast and a spoonful of sugar in a bowl of milk at room temperature, stir and wait until the yeast dissolves. Add all other ingredients and knead the dough. Knead long enough for it to start to come off your hands. You can also knead it in a bread machine. I sometimes get lazy, so my machine really helps me out. The main thing is that the dough rests perfectly there. But if not in a bread machine, we continue by hand - knead until it starts to lag behind your hands, put the ball in a bowl, lightly sprinkle it with flour, cover with a clean towel and put in a warm place for two to three hours, not forgetting to knead it periodically. Well, not often. Once or twice is enough.
While the dough is resting and rising, prepare the filling.
Chop the cabbage (not very finely). Heat oil in a frying pan, put cabbage in it, crumble 1 cube there and add a little pepper. Fry over medium heat for about three minutes, then add a couple of bay leaves, cover with a lid, reduce the heat to low and simmer for fifteen minutes.

When ready, remove the bay leaf, transfer the cabbage to a plate, place the frying pan over medium heat, add butter and onion, chopped into rings.
and fry until the onion is transparent

Grind the meat in a meat grinder and add the minced meat to a frying pan with onions, add 1 cube, pepper, mix well and fry over low heat for 12-15 minutes.

Actually, you can - separate the onion, separate the meat, but I didn’t stretch it, I sped up the process a little))
When the cabbage and meat have cooled and the dough is ready, put it on the table, sprinkled with flour, mix thoroughly again, cut off a small piece, about one-fourth, roll into two balls, cover with a towel and let lie under the towel for another ten minutes

Roll out most of it into a fairly thin sheet.

Line a baking sheet with baking paper. Roll the sheet of dough around a rolling pin and place it on a baking sheet.

Place cabbage on the dough (with indentations for sides)

For cabbage - meat

Pinch the corners, trying to get more filling into them.

And the meat turns out very tasty and satisfying. Today we will present to your attention how to make such a dish from yeast dough. After all, only with this base will the filled flour product turn out fluffy and very beautiful.

The most delicious cabbage pie: step-by-step recipe

Before forming such a product, you need to knead. This may take you from one and a half to two hours.

So, to prepare a fluffy yeast base you will need:

• fresh butter - 160 g;
• wheat flour (be sure to sift) - from 900 g (add until the base becomes thick);
• large chicken egg - 1 pc.;
• granulated yeast - a full dessert spoon;
• full-fat milk (you can take country milk) - 900 ml;
• fine table salt - 2/3 of a small spoon;
• granulated sugar - 2 large spoons.

Kneading process

To make the pie with cabbage and meat fluffy and soft, you should properly knead the yeast base. To do this, you need to pour the full-fat milk into a metal bowl, and then put it on the fire and warm it up a little until warm. Next, you need to dissolve granulated sugar in the liquid and add granulated yeast. In order for them to swell well, it is recommended to leave them aside for a quarter of an hour. After this, you should alternately add fine table salt, a beaten chicken egg, melted butter (butter) and wheat flour into the milk drink. It is advisable to add the last ingredient gradually, thoroughly kneading the dough. As a result, it should become soft and elastic, but at the same time tight and easy to stick to your hands.

With cabbage this will only work if the yeast base is kept in a warm place for at least 60 minutes. After all, it is during this procedure that the semi-finished product will take on the shape and consistency that is necessary for fluffy baking. By the way, it is recommended to first cover the dough in a bowl with a towel, and only then with a lid. After this, the pan should be placed near the radiator or in the sun if the weather is hot.

Necessary ingredients for filling

Cabbage and meat pie requires the use of a variety of ingredients. And which ones exactly, let’s look at them right now.

• soft white cabbage - 1.2 kg;
• white onions - 4 heads;
• large chicken eggs - 5 pcs. (one is necessary to lubricate the product);
• low fat milk - 900 ml;
• table salt, ground pepper - add at personal discretion;
• lean pork - 500 g;
• boneless veal - 300 g;
• fresh dill and parsley - a small bunch;
• refined vegetable oil - for frying and greasing the baking sheet;
• fresh butter - 30 g (for greasing the finished pie).

Meat preparation process

And the cabbage will turn out tender and tasty if you buy only young and low-fat ingredients for the filling. We decided to take a soft piece of pork and some veal. They need to be washed, cleaned of various films, and then chopped in a meat grinder. After this, the finished minced meat must be placed in a saucepan and fried a little in vegetable oil with the addition of table salt and ground pepper. The meat should be quite crumbly and dry.

Preparing vegetables and eggs

To prepare a tender and tasty flour product, you should use only soft (not imported) flour. It must be chopped into thin strips, placed in a saucepan, poured with low-fat milk, salt, pepper and simmered over not very high heat until semi-soft. At the same time, the vegetable should retain some of its crunch.

Next, you need to peel the onions, cut them into half rings, place them in a frying pan and fry in refined vegetable oil until golden brown. After this, the finished cabbage should be placed in a colander, drained of all liquid, placed on the bulbs and cooked together under the lid for about half an hour (until the ingredients are completely soft).

Also, a pie with cabbage and meat involves the use of a product such as chicken eggs. They need to be hard-boiled and then chopped into small cubes or grated on a large grater.

After all the components are prepared, they need to be placed in one bowl and mixed (fried minced meat, white cabbage and onions, chicken eggs and herbs). If necessary, the aromatic filling can be additionally seasoned with salt and allspice.

The process of forming a pie

By the time the cabbage and meat filling is completely ready, the yeast dough should have risen several times. Thus, you need to remove the base from the bowl, divide it into two unequal parts and roll out a larger piece into a layer, using wheat flour for dusting. Next, a sheet of dough up to 8 millimeters thick must be placed on a baking sheet or other large form, pre-greased. It should also be noted that at the base of the cake there must be sides measuring up to 4 centimeters. After this, you need to spread the entire filling in an even layer onto a baking sheet covered with dough, and then cover it with a second, but smaller part of the semi-finished yeast product. To finish, the edges of the base need to be joined together, weaving a beautiful braid, and the surface should be greased with beaten chicken egg.

Heat treatment of the product

Should be baked at 185 degrees for about 50 minutes. After this time, the fluffy and rosy product needs to be taken out and then greased with fresh butter while hot. This procedure will not only make the dish softer and tastier, but will also give it an appetizing gloss.

How to properly present homemade cakes to the table?

You can serve this pie to family members or guests for lunch and dinner. In this case, the product should be cut into portions directly while hot. You should also serve it with additional sweet tea, and, if desired, put tomato sauce and some homemade pickles on the table. Believe me, no one will remain indifferent to such a hearty, aromatic and very tasty lunch.

Step-by-step recipes for a hearty pie with cabbage and meat for all occasions: pickled, white and red with pork and beef

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

6 gr.

Carbohydrates

198 kcal.

Option 1: Classic cabbage and meat pie recipe

Can't decide which pie to make: cabbage or meat? Make one by including both of these ingredients. It will turn out very tasty. And with the addition of new products, you will also prepare new baked goods every time. But first things first. Let's start with the classic version.

Ingredients:

• 255 grams of pork;
• 355 grams of white cabbage;
• fine salt to taste;
• large yellow onion;
• 7 grams of yeast;
• fine salt and white sugar into the dough;
• 95 grams of warm water;
• oil for dough and frying;
• three glasses of sifted flour;
• medium carrot;
• spices for the filling.

Step-by-step recipe for pie with cabbage and meat

Heat the water to 38-39 degrees. Pour the liquid into a bowl. Add yeast, a pinch of sugar and salt (a teaspoon). Mix. Pour in oil (9 ml).

Add flour in batches. Knead soft elastic dough. Cover the bowl with film. Leave aside in a warm place. The total proofing time is 1 hour.

After half an hour, start preparing the filling. To do this, shred fresh cabbage.

Also chop the onion. Wash the pork and, after drying, cut into small cubes. Grate the peeled carrots.

Add onions and carrots to the heated oil (in a wide frying pan). After 3-4 minutes of frying, add the meat. Cook for another 7-8 minutes.

Throw in the cabbage. Mix. Cover (loosely) with a lid and simmer for 15 minutes. The process should create enough liquid to prevent the filling from burning. But if it is not enough, you need to pour in a little warm water.

Turn off the heat under the frying pan, add any salt and a couple of pinches of spices. Mix.

Knead the well-risen dough. Separate the fourth part (this is for decorating the pie with cabbage and meat from yeast dough). Roll out a larger piece into a circle. Transfer it to a baking sheet.

Place the cabbage and pork filling in the middle. Distribute over the surface. Leave free space around the edges (3-4 cm).

Pinch the dough in a circle (with sides). Make braids or flat ribbons from the remaining mass. Decorate the pie. Grease with yolk or refined oil. Bake a pie with cabbage and meat at 185 degrees. Time - 30 minutes.

It is better to serve the baked goods after cooling for some time. To make it easier and safer to cut into portions. If you are going to store the remaining pieces of pie, put them in the refrigerator. The next day, reheat in the oven or microwave.

Option 2: Quick recipe for pie with sauerkraut and stewed meat

It would seem that it is impossible to make a yeast pie quickly. But that's not true. This time we will quickly knead the dough in a kitchen machine. And as a filling we use beef stew and ready-made sauerkraut.

Ingredients:

• 210 grams of sauerkraut;
• 380 grams of yeast dough;
• can of beef stew (190 g);
• oil for lubrication.

How to quickly make a pie with cabbage and meat

Place the salt, yeast (pellets) and salt into the bowl of a food processor. Pour in warm water. It is better to heat it in an electric kettle. Start whisking.

Add a spoonful of oil. Gradually add flour. When the machine kneads an elastic dough, take it out and knead it with your hands. Roll out the layer. The shape is round. Mark it on a baking sheet.

Put out the same amount more. The fire is high. Transfer the juicy filling onto the dough. Distribute evenly throughout the circle. Lifting the edges, secure the sides of the pie with cabbage and meat.

Place the baked goods into a hot oven. Cook it at 190 degrees for 15-18 minutes. Switch to high heat. Bake the surface for another 7-8 minutes. That's all, the dish is ready.

By using stewed meat and sauerkraut, we will not only reduce the time, but also eliminate the addition of spices and salt. After all, all this is already present in the listed products.

Option 3: Pie with red cabbage and meat in tomato dressing

Red cabbage, bell pepper and tomato paste - nothing seems special, but the pie will turn out extremely tasty and very unusual. Try it to enjoy new tastes.

Ingredients:

• 355 grams of dough (yeast);
• 190 grams of red cabbage;
• two spoons of paste (tomato);
• black pepper;
• 190 grams of beef (lean);
• salt;
• a glass of water;
• half a bunch of parsley;
• red pepper;
• medium onion;
• oil (refined).

How to cook

Prepare yeast dough. Leave it in a warm kitchen for an hour.

After 30-35 minutes, chop the red cabbage. Also chop the onion. It is important to peel it. In addition, chop the greens and red bell pepper.

Now cut the washed beef into cubes. The meat must be cleaned of films and veins.

In the next step, heat the oil in a frying pan. Throw in onions and beef. Fry the ingredients for 6-7 minutes. The fire is small.

Add prepared red cabbage. Add spices. Pour in water mixed with tomato paste. Mix and simmer for 25-27 minutes.

Knead the risen dough. Roll out the round piece and place it on a baking sheet. Place the contents of the pan onto the dough. Sprinkle with chopped parsley. Flatten and form sides.

Place the pie with cabbage and meat from yeast dough into the oven. Bake at 180 degrees. Cooking time - 32-35 minutes.

Red cabbage is somewhat tougher than regular white cabbage. We also use sweet peppers. This is why it is important to add a little water when simmering the filling so that these two ingredients become soft and tender.

Option 4: Yeast pie with cabbage and minced meat

Don't have the time or desire to cut meat into small pieces? Then use store-bought minced meat. Moreover, it can only be made from pork or from different types of meat. This will make the pie even tastier.

Ingredients:

• 255 grams of minced pork;
• 365 grams of yeast dough;
• onion;
• medium carrots;
• spices and salt;
• fresh dill;
• refined oil;
• Grilled tomato sauce.

Step by step recipe

Leave the kneaded yeast dough, as always, for 60-65 minutes to proof. At this time, chop the cabbage, peeled from the top leaves.

Also grate the carrots and chop the onion. Chop the dill. Defrost the minced meat (if it is frozen) and knead it with your hands so that there are no large lumps.

Heat refined oil in a frying pan. Throw in fresh onions and carrots. Fry. Time - 4-6 minutes.

Then add cabbage shavings and minced meat. Add spices. Simmer (fire - minimal) for 15-17 minutes.

After turning off the stove, knead the risen dough. Roll out the layer immediately. Place on a shallow baking sheet.

Grease the entire surface with the prepared Grill tomato dressing. Place cabbage filling with minced meat on top. Flatten. Sprinkle with dill.

Form a pie with cabbage and meat from yeast dough. Bake at the set 180 degrees. Recommended time is 20 minutes on low and 10 minutes on high heat.

Today it is very easy to buy ready-made minced meat. However, if you have at least 5 free minutes, we strongly advise you to do it yourself. It will take little time. But at the same time you will be confident in the quality of this ingredient.

Option 5: Cabbage pie with meat, egg and herbs

Boiled eggs, fresh herbs, meat and white cabbage - do you still doubt that such a filling will delight your household? Then let's cook immediately!

Ingredients:

• three eggs;
• 210 grams of white cabbage;
• a bunch of greenery;
• 390 grams of dough;
• 190 grams of lean pork;
• sunflower oil;
• medium onion;
• freshly ground pepper;
• spices to taste.

How to cook

Knead the classic yeast dough in a bowl. Leave for 60-62 minutes on the kitchen counter. Also boil chicken eggs.

After 15-18 minutes, pour cold water over the eggs. Cool and remove shells. Chop into cubes.

Chop fresh white cabbage. In addition, chop the onion and washed pork. And at the last preparatory stage, chop a bunch of fresh herbs.

Fry onion and pork in heated refined oil. After 5-7 minutes, add cabbage shavings. Add aromatic spices with salt. Mix. Cover with a lid.

Simmer the pie filling with cabbage and meat for 12-14 minutes. If there is not enough liquid in the pan, add some water.

Knead the increased dough. Roll out a circle with a rolling pin. Thickness up to 2 cm. Place the baking base on a baking sheet. Spread the fried filling over the surface. Sprinkle with herbs and eggs.

Cook at 180 degrees. Baking time in the oven is 30-32 minutes. To form a uniform crust on the surface of the pie with cabbage and meat on yeast dough, brush with beaten egg yolk before putting it in the oven.

Green onions are considered the best herbs for both meat and boiled eggs. However, in addition to it, it is permissible to include fresh dill and parsley - herbs traditional for Russian cuisine.

Option 6: Pie with meat, cabbage and prunes

Cabbage is often combined with steamed prunes. So why not include dried plums in our yeast pie recipe? It will be very tasty, we guarantee!

Ingredients:

• 375 grams of yeast dough;
• 215 grams of cabbage (white);
• five to six pieces of prunes;
• onions;
• 195 grams of lean beef;
• water if necessary;
• salt to taste;
• medium carrot;
• a set of spices or herbs;
• oil for frying.

Step by step recipe

Place the dough into a ball and leave it warm. At this time, chop the onion and grate the carrots.

Also cut a lean piece of beef, previously washed and dried. Chop the cabbage into shavings. Steam prunes in boiling water.

Sauté onions and carrots in hot oil. After 2-4 minutes add meat. Fry for another 5-6 minutes.

Throw in white cabbage, add spicy spices and salt. Add prunes. After a couple of minutes, add water if the resulting juice is not enough. Simmer for 15-17 minutes. Fire is minimal.

Roll out the risen dough into a circle using a rolling pin on the table. Immediately transfer it to a baking sheet.

Place the filling on the layer. Level it out. Form a pie with cabbage and meat. Place the baking sheet in the oven.

Bake the dish for about 30-33 minutes. The set temperature is 180 degrees. As soon as the pie is covered with a golden crust, turn off the stove. Serve immediately, cutting into portions.

Prunes will fill the dish with pleasant burnt notes. But if you want to add some sweet notes to the savory pie, add raisins and smoked cherries. You definitely won't forget this taste.