Lean Pie with Cabbage, Bell Peppers and Herbs

A bright and ruddy pie with herbs, bell peppers and cabbage will help you diversify your diet. Plus, this lean vegetable pie is a treasure trove of vitamins!

Servings: 8

Cook: 2 hours

Ingredients

For the dough:

Dry yeast – 1 teaspoon without top
Wheat flour – 2.5 cups
Warm water – 1 glass

For filling:

White cabbage – 0.25 head of cabbage
Garden greens (any) – 1-2 bunches
Bulgarian pepper – 1-2 pcs.
Vegetable oil – 30 ml
Salt – 5 pinches

Directions

Collect the ingredients for the Vegetable Pie. For the filling, you can use any edible greens: beet tops, celery, green onions and garlic, parsley, dill, basil, etc.
Combine flour, warm water, dry yeast and salt. Leave for 30 minutes to create a dough.
Once the dough has grown, add the rest of the flour, leaving a couple of tablespoon. tablespoons of flour for rolling. Knead a thick yeast dough. Leave it again for 30-40 minutes under a towel or cling film.
Rinse greens and vegetables, peel, cut. Saute until soft in vegetable oil in a cauldron or in a frying pan for about 6-7 minutes.
Divide the dough that comes up into two parts, one large and the other slightly smaller. Roll out the bulk and line with the base in a greased pan. Put the salvaged vegetable filling on the base, spreading it out in an even layer.
Roll out the smaller part of the dough and make a hole in it in the middle – steam will escape into it when baking. Place the dough over the filling and hold the edges together to form a pie.
Place the pie with cabbage, peppers and herbs in the oven, preheated to 200 degrees, and bake for about 25-30 minutes, making sure that the surface of the pie does not burn. Cool the finished lean pie with herbs and vegetables and cut into portions. Serve warm. If you wish, you can pour sour cream or thick yogurt over the cake.

Bon Appetit!

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