Cabbage (kapusta) Pasty

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 fresh yeast cake
• 1/2 cup warm water
• 1/2 cup shortening
• 1 cup milk (warm)
• 2 eggs
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 7 -8 cups flour
• 5 lbs cabbage
• 2 tablespoons salt
• 1/2 cup oil or 1/2 cup margarine
• 1 egg
• 1/2 cup milk or 1/2 cup water
• 1/2 cup butter, for brushing

Recipe

• 1 filling preparation: chop cabbage, add salt and let stand for 1/2 hour. squeeze all juice out. in a frying pan, put 1/2 cup oil or shortening. put in cabbage and fry for about 3/4 hour. stir continually until just lightly browned (so the cabbage takes on a sweeter, caramelized taste). then let cool.
• 2 pasty 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. mix in as much of the remaining flour (4-5 cups)to get a good, non-sticky dough suitable for rolling. let rise again and punch down.
• 3 assembly: roll dough into pasty sized circles (about a 4-6 inch circle, but you can make them smaller for appetizers, and larger for lunch on the go -- ) and spread your cabbage filling on half of the dough, almost to the edge. fold dough over and pinch edges together to seal. brush with an egg wash (makes a nice, shiny brown crust) and prick with fork as for pie.
• 4 bake on greased cookie sheets at 375°f for 20-30 minutes.
• 5 brush the finished pasties with melted butter.