Vegan Cabbage Pie

Ingredients

• Wheat Flour 20 oz
• Dry yeast 0 oz
• Sugar 1 tablespoon
• Water 10 fl oz
• Vegetable Oil 5 fl oz
• White Cabbage 20 oz
• Onion 1 head
• Carrot 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Mix 400 grams of flour with 1 teaspoon of salt, sugar, and yeast.

Step 2

Pour warm water and 50 ml of vegetable oil into the flour and mix.

Step 3

Add 50 grams of flour and knead the dough. It should pull away from the sides of the bowl and not be too sticky on your hands, while still being elastic and not too dense. If necessary, add more flour.

Step 4

Transfer the dough to a clean bowl greased with vegetable oil, cover it with plastic wrap, and place it in a warm spot for 1 hour.

Step 5

Shred the cabbage, place it in hot water, cover with a lid, and let it sit for 15 minutes. Then drain the water.

Step 6

Chop the onion into small cubes and grate the carrot on a coarse grater.

Step 7

In a frying pan, heat vegetable oil and sauté the onion until golden brown. Then add the carrot and continue to fry for another 3–5 minutes.

Step 8

Add the cabbage, stir, and simmer on low heat with the lid on for 10–15 minutes until the cabbage is tender.

Step 9

Season the prepared cabbage filling with salt and pepper to taste, mix well, and let it cool.

Step 10

Punch down the risen dough and divide it into two portions. One portion should be larger than the other — this will be the bottom of the pie.

Step 11

Roll out most of the dough on a floured surface to a thickness of about 5 mm. Transfer the dough to a greased baking dish.

Step 12

Spread the filling over the dough, roll out the second portion of dough, and place it on top.

Step 13

Seal the edges of the dough tightly, and make a small hole in the center of the pie for steam to escape. Place it in an oven preheated to 355°F and bake for 30 minutes.

Step 14

Allow the finished pie to cool slightly before serving.