Ukrainian Pyrih with Cabbage Filling

Tender yeast dough with a most delicous cabbage filling.

• Ready In: 1 hr 30 mins
• Yields: 1 Pyrih

Ingredients

•  pastry dough
• 1  teaspoon sugar
• 1⁄4 cup  lukewarm water
• 1 1⁄2 packages dry yeast
• 1⁄4 cup  scalded milk
• 2  eggs, beaten
• 2  tablespoons  cream
• 1⁄4 teaspoon salt
• 1  tablespoon sugar
• 1⁄2 lb butter
• 2 1⁄4 cups  sifted flour

• CABBAGE FILLING

• 1  large cabbage
• 1  tablespoon salt
• 1  large onion, chopped
• 1⁄3 cup butter
• 1  tablespoon lemon juice
•  salt and pepper
• 2  hardboiled egg, chopped.

Directions

1. DOUGH: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
2. Cool the milk to lukewarm and combine it with the yeast.
3. Add the eggs, cream, salt, and sugar.
4. Mix well.
5. Work the butter into the flour until crumbly.
6. Add the first mixture and mix quickly to form a soft dough, handling it as little as possible.
7. DO NOT KNEAD.
8. Place the dough on a floured board and divide into 2 equal parts.
9. Roll each part into a rectangle about 1/3 inch thick.
10. Place one part of the rolled dough on a greased baking sheet.
11. 9 x 13 inch pan.
12. Spread the cabbage filling over it.
13. Cover with the other part of the rolled dough.
14. Seal the edges well on all sides.
15. Prick the top lightly in several places.
16. Cover and set it in a warm place to rise until light.
17. This will take about 1 hour.
18. Bake in a moderate over (350 degree F) for about 40 minutes.
19. Cut into squares and serve warm.
20. CABBAGE FILLING: Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes.
21. Squeeze it dry.
22. Cook the onion in the butter until tender.
23. Add the cabbage and cook until it is tender but not overcooked.
24. Mix in the lemon juice.
25. Season to taste with salt and pepper.
26. Stir in the hard cooked eggs.
27. If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs.
28. Traditional Ukrainian Cooking.