Ossetian Pie with Cabbage and Cheese (Kabuskadzhin)

Ossetian pie is a dish with a long history and important meaning. Three pies are served at the table, they symbolize God, the Sun and the Earth. It is also believed that the thinner the cake, the more skillful the hostess. The name of the pies depends on the filling. We’ll make kabuskagin – a cabbage and cheese pie. It turns out to be very tasty and shatters in an instant.

Ingredients

For the dough:

Milk – 220 ml
Water – 1 glass + for kneading dough
Vegetable oil – 2-3 tbsp
Wheat flour – 450 g
Dry yeast – 1 teaspoon
Salt – 1 teaspoon
Sugar – 1 teaspoon

For filling:

White cabbage – 700-800 g
Adyghe cheese – 600 g
Vegetable oil – 2 tbsp

To grease pies:

Butter – 20 g

Directions

We start by making the dough. Pour one teaspoon of yeast and sugar into ¼ cup of warm water. Let stand for 3-4 minutes, stir.
Add 1-2 teaspoons of flour, stir and leave warm for 15-20 minutes. During this time, the dough should foam.
Add the remaining water from the glass to the dough.
Sift flour into a wide bowl. Add salt and mix.
We make a hole in the center of the flour slide. Pour yeast mixture and milk into it.
Gradually adding flour from the edges to the center, knead the soft dough. It should be mobile, in no case thick. If necessary, add water (it took me half a glass). Knead the dough very well for 10-15 minutes. Add vegetable oil gradually. Here is such a soft and elastic dough I got.
Lubricate the kneaded dough with vegetable oil, cover with foil. Leave it warm for 1.5-2 hours. The dough should double in size.
While the dough is “resting”, let’s start filling. Finely chop the cabbage.
Pour vegetable oil into a large frying pan, heat it up, spread the cabbage. Salt to taste and simmer for 10 minutes. We make sure that the cabbage is not fried, stir.
When the cabbage settles, close the lid and simmer until tender (10-15 minutes). If necessary, add water in the process so that the cabbage is stewed, not fried. Remove the finished cabbage from the heat and let cool completely. If the cabbage is too wet, squeeze it out.
Three cheese on a coarse grater. You can use not only Adyghe cheese, but also Ossetian, feta cheese or feta.
Mix cheese with cabbage, salt if necessary.
Divide the filling into three parts and roll each into a bun.
Let’s go back to the test. We spread it on a table well dusty with flour and divide it into three parts. Round off each part. We should have three koloboks. Cover two of them with foil so that the dough does not dry out.
Put the remaining bun on a board well-dusted with flour. Gently knead into a cake with your hands.
Put the filling in the center of the cake. We turn on the oven at 220 degrees.
Gather the edges of the dough to the center and pinch well. Gently knead again into a cake – from top to bottom and from the middle to the edges. In the process, turn the cake over and knead it on the other side. This is most conveniently done with two planks.
We shift the crushed cake with the seam down into a dry form (with a diameter of 30-32 cm) and adjust it to its size. In the center of the cake we make a hole for steam to escape.
We send the cake with cabbage and cheese to the oven and bake until browning at 220 degrees. For the first five minutes, keep the cake on the lower level of the oven, then move it to the middle. I baked each cake for about 20 minutes.
Melt the butter in a frying pan.
After baking the Ossetian pies, shake off excess flour from them. Lubricate the pies with melted butter and let cool on a wire rack.
We bake each cake separately, and serve all three pies together.

Ossetian pie with cabbage and cheese (kabuskadzhin) is ready! Bon Appetit!

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