Pie with stewed cabbage and ham

Milk or whey, depending on what you have on hand, must be warmed to room temperature. After the temperature has been reached, dissolve the yeast and sugar in the milk.

Mix everything well and let stand for about 15 minutes to allow the yeast to begin its fermentation process.

When the yeast comes out, mix it with the sifted flour, add the oil and mix well.

Leave the dough to ferment for 1 hour, covering it with a towel.

After an hour has passed, add salt to the dough and knead, making a small flattened bun.

Transfer the dough to a suitable bowl and cover with cling film, then leave to ferment for 10 hours in the refrigerator. During this time, the dough will double in size, so you need to take a larger bowl.

Before you start baking, you need to get the dough for 3 hours, so that it has time to warm up.

Chop the cabbage into long strips, put in a wide deep pot or pan, add ½ cup of water.

Put the pot with cabbage on high heat, cover with a lid, let it boil, reduce the heat and simmer under steam for several minutes, until the cabbage softens.

Remove the lid from the pot, add the oil and simmer, stirring regularly, until the cabbage begins to turn brown.

During this time, peel and chop the onion into thin half rings, peel and grate the carrots on a coarse grater.

Add carrots and onions to the cabbage and simmer until tender, that is, until the cabbage and onions turn brown. But do not overcook too much, because the cabbage will be too soft and heavy for the stomach.

Add spices to the cabbage: sprinkle with crushed peppers, ground bay leaves, salt and pepper, if necessary.

Mix everything well and simmer for 2-3 minutes.

If you are stewing cabbage with mushrooms, then the mushrooms must be laid 5 minutes before the cabbage is ready.

If you want to get a very tasty cabbage, then you can put diced ham or sausage, or meat, etc., along with spices. ... whatever you deem worthy of your meal.

Preheat the oven to 210°C.

Grease a mold or roasting pan with oil. Knead the dough lightly and knead it over the entire surface of the mold, forming a rim around the perimeter.

Grease the dough with butter on top and put the filling on it.

Beat the egg and brush it on top of the filling so that it does not crumble when cutting the pie.

Put the cake on a warm stove for 10 minutes so that the dough comes up a little.

Bake for 35-40 minutes.

Grate the cheese and sprinkle on top of the pie. Place in the oven for 1-2 minutes to melt the cheese just a little.

Remove the cake from the oven, remove from the mold or roaster, put on a plate covered with a napkin and let cool for 10-15 minutes.