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Cabbage (Kapusta) Pasty

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


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. 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. 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. Bake on greased cookie sheets at 375F for 20-30 minutes. Brush the finished pasties with melted butter.

Source: www.food.com