kapustnik (cabbage pie), mark

Name: Kapustnik (Cabbage Pie), Mark
Yield: 4
Cuisine: Polish
Ingredients: DOUGH; 1 - cake yeast; 1/2 cup(s) warm water; 1/2 cup(s) shortening; 1 cup(s) milk, warmed; 2 - eggs; 1/2 cup(s) water; 1/4 cup(s) sugar; 1/2 teaspoon(s) salt; 7 1/2 cup(s) flour; FILLING; 5 pound(s) cabbage; 2 tablespoon(s) salt; 1/2 cup(s) oil

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Private Recipe by

Megan Stewart

@GSMegan

Middletown, OH

cabbage...drool, slobber...

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yield 4 serving(s)

method Bake

Ingredients For kapustnik (cabbage pie), mark

DOUGH
1

cake yeast
1/2 c

warm water
1/2 c

shortening
1 c

milk, warmed
2

eggs
1/2 c

water
1/4 c

sugar
1/2 tsp

salt
7 1/2 c

flour
FILLING
5 lb

cabbage
2 Tbsp

salt
1/2 c

oil

How To Make kapustnik (cabbage pie), mark

1
Filling Preparation: Chop cabbage, add salt and let stand for 1/2 hour. Squeeze all juice out. In frying pan, put 1/2 cup oil or shortening. Put in cabbage and fry for about 3/4 hour. Stir continually until light brown. Then let cool. Kapustnik Preparation: Soften yeast cake in 1/2 cup warm water. Add shortening to 1 cup milk and warm together. Beat eggs slightly, mix with the milk, and add 1/2 cup water, sugar and salt. Add to the yeast mixture. Add 3 cups flour, mix well, and let rise about 1/2 hour. Add 4 1/2 cups flour and mix well. Let rise again and punch down. Divide dough into 4 pieces. Roll each piece into a circle and put in your cabbage filling. Spread it almost to edges. Pick up edges and seal so that cabbage does not show. Bake on greased cookie sheet. Brush with an egg wash and prick with fork as for pie. Bake at 375F for 1/2 hour. When baked, brush hot pie with butter.
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