Ossetian pie Kabuskadzhin with cabbage

In Ossetia they say that the best pies are Ossetian. Nourishing, appetizing and very juicy, they captivate with their excellent taste and abundance of entrails. Recipes for Ossetian pies are passed down from generation to generation, and they received love and recognition not only in their homeland, but also far beyond its borders.

Kabuskadzhyn is a regular Ossetian pie with cabbage and cheese. As in any other state pie, the inside is made from the most ordinary goods, which are quite often found in the diet of any person. But this pie has a special taste, completely different from ordinary cabbage pies. What's the secret?

With cabbage and cheese

Pickled cheese is a popular interior for Ossetian pies. Usually, either one or a number of types of cheese are used in baking, although it can act as an independent filler or complement the other ingredients. In this case, cabbage.

Ingredients for the dough:

Flour – 800 g;
Milk – 400 ml;
Vegetable oil – 3 tbsp;
Sugar – 1 tsp;
Salt – 1 tsp;
Yeast – 1 tsp.

Cabbage – 700 g;
Pickled cheese – 400 g;
Onion – 1 piece;
Vegetable oil – 3 tbsp;
Seasonings, salt - to taste;
Butter - for greasing.

Stir a teaspoon of sugar in a glass of warm milk and add yeast. Leave the dough for 10 minutes in a warm space.
During this period of time, sift the wheat flour twice and form a slide out of it. After making a hole, pour salt into it, pour in the milk with yeast and the remaining milk.
Mix all the ingredients well and knead the dough into a soft elastic dough. Vegetable oil is added before the end of the kneading.
The yeast dough needs to rise, so after transferring it into a suitable container, it needs to be placed in a warm space without drafts for an hour.
After an hour, knead the increased dough with your hands and wait another 20-30 minutes before starting to shape the cake.
While the dough is rising, it's time to work on the inside of the cabbage. To do this, wash the cabbage forks under running water, remove the top leaves and chop finely.
Peel the onion and cut into half rings.
In a hot frying pan, fry the onion until translucent and add the cabbage. Cabbage insides are cooked for 8-10 minutes, provided that the freshest young vegetable is used. Stale cabbage will have to simmer even longer.
Season the filling with spices, salt and cool.
Grate the pickled cheese, mix with the cooled cabbage and divide the mixture into three parts.
Do the same with the suitable dough. In the standard, the amount of inside must be equal to or slightly exceed the amount of dough.
Use your fingers to flatten the round pie shells into flat cakes and place the filling in the center of each.
Carefully pull the edges of the dough up and mold them together.
Having dusted the surface of the table, flatten the resulting bun with your palms, first on one side, and then, turning it over with the pinch point facing down.
Place the flatbread on a hot baking sheet and stretch it a little more, pressing it with your palms. Create a small hole in the center of the product through which steam will escape during baking. The thickness of the finished Ossetian pie should not exceed 1 cm.
Place the baking sheet on the lower level of the oven preheated to 230°C for 10 minutes, then move it to the extreme level of the guides and continue baking for at least another 15 minutes.

Prepare other pies in this way, place them one on top of another on a round dish and grease well with butter. When the pies are soaked, they need to be cut into triangular pieces and served with a special garlic sauce, adjika or tkemali. For contrast, you can add eggs or mushrooms to the filling for the Ossetian pie with cabbage.

With cabbage and nuts

The taste of the vegetable insides for the Ossetian pie will only benefit if you add a little walnuts and herbs, for example, cilantro. Of the spices, dark pepper is usually used, but it is completely acceptable to supplement it with your favorite seasonings. Appetizing Ossetian pies with cabbage and nuts are made from lean yeast dough, which is why it provides unsurpassed variety to the Lenten menu.

Flour – 800-900 g;
Water – 250 ml;
Sugar – 1 tbsp;
Salt – 1 tsp;
Dry yeast – 30 g;
Vegetable oil – 2 tbsp.

White cabbage – 500 g;
Walnuts – 100 g;
Cilantro – 100 g;
Onion – 1 piece;
Dark pepper, salt - to taste;
Butter – 50 g.

Don't worry that the dough without milk and eggs will be dry and not tasty. According to the recipe for a Lenten Ossetian pie with cabbage inside and nuts, the dough comes out soft and elastic. And before the pies have time to go stale, they instantly fly off every table.

Mix sugar with yeast and dissolve the ingredients in a glass of warm water. Leave the yeast mixture for 10-15 minutes.
Sift the flour into a clean, dry bowl and pour the dough into it.
Knead a soft, homogeneous dough and, covering it with a napkin, place in a warm space.
In the meantime, you can work on the inside. Cut the onion into small cubes and fry until golden brown, stirring constantly so that it does not burn.
Wash the cabbage, chop finely and place in a frying pan with the sautéed onions. Add salt and pepper to taste.
Grind the walnut kernels in a meat grinder or roll them out with a rolling pin, placing them in a plastic bag. Add the crushed kernels to the cabbage and onion insides and continue to simmer for 10-15 minutes. At the end of cooking, add chopped cilantro.
Knead the risen dough and let it rise again for another half hour, after which divide the entire size into three parts and create a flat cake from them.
Place the cabbage-nut filling in the center of one flatbread and, gathering the loose edges like a knot, pinch them together.
Using your palms, knead the dough into a round cake, first on one side and then on the other side. Ossetian ladies never use a rolling pin in the process of forming a pie, but it can be difficult for novice housewives to do without it.
Create a small hole in the center for steam to escape.
Prepare two more pies in the same way.
Place one piece of pie on a baking sheet previously heated in the oven and bake it for 20-25 minutes at 200°C.
Remove the hot pie from the oven and brush with vegetable oil. When the other pies are ready, stack them on top of each other.

The calorie content of Ossetian pie with cabbage and nuts is about 220 kcal per 100 g.

With cabbage and meat

Anyone who has never tried Ossetian pies does not understand how appetizing and deliciously delicious ordinary pastries can be. Thin flatbreads with juicy cabbage inside will turn out even more satisfying if you add meat to it. Local residents prefer beef or lamb, but pork is practically not found in the Ossetian diet.

Yeast dough – 800 g;
Fresh cabbage – 400 g;
Onion – 1 piece;
Ossetian cheese – 200 g;
Beef pulp – 400 g;
Garlic – 3 cloves;
Greens - to taste;
Seasonings - to taste;
Salt - to taste;
Flour - for dusting;
Butter - for greasing.

Ossetian pies with cabbage

Recipe for making pies with cabbage in Ossetian style. Ossetian pies are thin pies with different interiors, while the pie itself must be huge and round, the dough is narrow and there is a lot of interior. This is approximately how Ossetian pies are described, and if the dough turns out to be thick, then it is considered that the housewife is inexperienced. Indeed, Ossetian pastries for the tradesman are difficult to make, but the dishes turn out indescribably tasty and fragrant, it’s not for nothing that mothers teach their daughters to cook from a young age, so let’s try it too.

Ossetian pies can be prepared with different fillings: cottage cheese, cabbage, potato, meat, fresh herbs and, of course, cheese. This recipe describes making pies with stewed cabbage inside, boiled eggs, fresh dill and pickled cheese. If you wish, you can completely remove one of the ingredients or replace it with something else; the proposed set of products is not fundamental. Yeast dough is kneaded using kefir and water. Ossetian pies with cabbage are baked at the highest temperature until an appetizing crust is formed, then immediately greased with butter.

Products:

4 cups flour + for dusting;
1 glass of kefir;
1 glass of water (warm);
1 teaspoon of dry yeast (heaped);
2 tbsp. spoons of vegetable oil;
1 tbsp. spoon of sugar;
1 teaspoon salt.

For the inside:

2 tbsp. spoons of vegetable oil;
500 g cabbage;
1 onion;
2 eggs (boiled);
100 – 150 g of brine cheese (brynza, feta or Adyghe);
0.5 bunch of fresh dill (optional);
salt and pepper to taste.

For greasing pies:

2 tbsp. spoons of butter.

How to cook:

Knead the dough. To make Ossetian pies, you can take ready-made pie dough or prepare regular dough yourself. Ossetian pies are most often made from yeast dough based on kefir. This fermented milk product gives the dough the necessary sourness, but if you replace dry yeast with raw yeast, you will get the most fragrant pies with the taste of new yeast.

So, first prepare the dough. Pour a glass of warm water into a deep cup, add a spoonful of sugar and 2 - 3 tablespoons of flour. Stir the products and leave in a warm place for 15 minutes. During this period of time, the yeast should dissolve one hundred percent, and the dough should be covered with small bubbles. Then pour a drink at room temperature into the dough, add salt, add vegetable oil, stir and begin adding flour into the dough in parts. First you can knead it with a wooden spoon, and then with your hands - I think it’s more convenient this way, and the structure is better felt. Powdering occasionally, gather the dough into a ball. Transfer the bun into a clean cup, cover with cling film, place in a warm space for about 1 hour, the exact time depends on the properties of the yeast and the room temperature. Yeast dough made with kefir should at least double in volume. While the dough is rising, work on the inside.

Peel the onion, cut into small pieces with a knife, and place in a frying pan. Add a spoonful of oil and simmer until fully cooked. Finely chop the cabbage with a knife or grate it on a special grater for shredding cabbage. Place the cabbage in a frying pan, add oil, and place on the stove to simmer until done. If your cabbage is not juicy, then feel free to add boiled water. Add the fried onion to the cabbage, stir, simmer for a few more minutes, season to taste with ground black pepper. Don’t rush with the salt yet, it’s better to add the pickled cheese first, otherwise you can over-salt the filling. Remove the pan from the heat, add finely chopped eggs. Place chopped fresh dill and grated cheese there. I have ordinary cheese; if you wish, you can add feta or Adyghe cheese. Stir the filling, take a sample, and now you can add salt. After time has passed, the dough has risen perfectly, and you can start cutting. Transfer the dough to a work surface sprinkled with flour, knead it and divide into several parts. Basically, you need to form the dough into small balls the size of a lady's fist.

From this amount of ingredients, I ended up with 1.2 kg of finished dough, so I divided it into 9 parts, on average 130 grams each. Gather any piece into a tight ball, place them on a floured surface, and cover with a piece of cellophane. Leave the balls to proof for another 10 minutes. Then, again on a floured surface, place the ball and knead it with your hands to form a flat cake. Absolutely, pies in Ossetian style are prepared one hundred percent by hand, without the use of a rolling pin. Well, the cabbage inside comes out more “lumpy” than, for example, the cottage cheese one; it kneads easier, while the cabbage one is heavier. The main thing is to adapt to the insides, then it will be easier to cook. Place a couple of tablespoons of cabbage innards on the flatbread. Carefully gather the cake into a knot and pinch tightly. Then, you need to try to flatten the bundle into a narrow cake. All housewives do this differently, I will outline my own method of stretching. Place your palm in the middle of the lump, press down on the center itself, then place your second palm and press down in the same way. Turn the cake over, do the same on the other side - that’s it, the middle is already stretched and not torn. Then, using your palm (not your fingers), gently stretch it from the middle to the edges, turn it over and repeat the function. In this way, continue to stretch the flatbread, you see it just stretches, and the dough comes out transparent, but does not tear. Make a hole in the middle of the cake with your finger to allow steam to escape. Place the finished cakes on a baking sheet sprinkled with flour, or lay out parchment paper earlier. Flour is the most common option. Ossetian pies are baked in a previously preheated oven to 220 - 240 degrees for 10 minutes. Once you see that the pies have browned (as if in a real oven), you can take the baking sheet out of the oven and immediately, while they are hot, grease them with butter. Prepare other cabbage pies in this way and place them in a stack. Ossetian pies with cabbage and eggs are ready. The Ossetian-style pies are served immediately, in other words, piping hot - so thin and so airy, they are practically weightless, fragrant and very tasty. Simply amazing!

Ossetian pie with cabbage: recipe with description, individual production, photo

What is the recipe for Ossetian pie with cabbage? What ingredients do you need to have to create this dish? You will find answers to these and other questions in the article. Tender, thin, fried dough and juicy, satisfying interior with a rich taste - this is how true Ossetian pies look. We'll find out how to prepare them below.

What are they called?

Few people know the recipe for Ossetian cabbage pie. Round flatbreads made of dough with different interiors - a similar dish is available in almost every country: in the Caucasus - these are khichins, in India - alu paratha. And there are also Turkish gozleme, Italian piadina, Mongolian kystybyi, Kyrgyz and Kazakh katama. All recipes for hot cakes are very similar to each other.

This snack can be prepared with any interior you like (for different purposes and tastes) - on the road it is better to take a flatbread with vegetable filling. You can also wrap spinach, beet tops, leeks or young garlic inside. You can also stew pumpkin with seasonings, boil beans, fry mushrooms with onions - all this also comes in the form of an appetizing interior.

Ossetian pie with cheese and cabbage is called kabuskajin. Here the cabbage must be chopped so that the inside comes out very tender and juicy. The ideal cheese is Adyghe (or paneer), the one that is made without rennet.

Kabuskajin

Let's look at the recipe for Ossetian pie with cabbage. The dish comes out fragrant, tender and very tasty. Even a novice housewife can cook it.

For the test we take:

one tsp. Sahara;

one tsp. yeast;

a glass of milk;

one tsp. salt;

flour - 4 tbsp. + flour for dusting;

glass of water;

three tbsp. l. vegetable oil.

For the inside take:

900 g cabbage;

30 g dill;

vegetable oil (for frying);

cheese (Suluguni, Adyghe, feta cheese) – 600 g;

cow butter (for lubrication);

dark pepper;

salt.

Preparing the dough

So, you already understand what ingredients are included in the recipe for Ossetian cabbage pie. Prepare the dough for this dish as follows:

Add yeast and sugar to warm water (a quarter cup) and stir.
Add after 3 minutes. a couple of tbsp. l. flour, mix everything until smooth. If the yeast is high quality, the mass should foam after 15 minutes.
Sift all the flour into a deep bowl, add salt, stir.
Combine the yeast mixture with milk and the remaining water, make a hole in the flour and pour the liquid into it.
Now knead a sticky, very soft dough. It is difficult to work with, but the pies end up being airy. When the dough becomes uniformly thick, knead it well. To make it easier to work with, add vegetable oil little by little. Knead for 15-20 minutes. At the end of kneading, the dough will stop sticking and will be identical to the rubber band.
Cover the dough with plastic and leave for 1.5 hours to rise.

Cooking the filling

Agree, the Ossetian pie with cabbage looks amazing in the photo! Prepare the filling for it as follows:

Finely chop the cabbage.
Stew the cabbage in a small amount of vegetable oil. Cook for 5 minutes at first. with the lid open, then pour in a little water, cover with a lid and, stirring occasionally, bring the cabbage to softness. Transfer it to a bowl and cool.
Grate the cheese (you can use a mixture of cheeses) on a large grater.
Combine cheese and cabbage, add dark pepper and salt, chopped dill, mix.
Divide the filling into three uniform parts and form 3 balls.

Forming a pie

We continue to look at the recipe with a photo of Ossetian pie with cabbage. Shape this product like this:

Divide the dough into three uniform parts. Place on a surface dusted with flour and stretch into a flat cake. Place the filling in the middle.
Gather the dough into a pouch and seal it on top.
Now form a cake with a diameter of 30 cm.
Make a small hole in the middle of the pie.
Spread the cake with cow butter.
Bake the pies until golden brown at 220°C for about half an hour.
Spread cow butter on the prepared flatbreads.

With cabbage and egg

We bring to your attention a wonderful recipe for Ossetian pie with eggs and cabbage. This dish is prepared very quickly and simply! You will need to knead the yeast dough, chop and stew the cabbage, and form thin products. Bake them in the oven until fully cooked.

Prepare the dough for 4 pies from the following ingredients:

3.5 tbsp. wheat flour;

warm water – 1 tbsp.;

1st testicle;

3 tbsp. l. vegetable oil;

2 tbsp. l. Sahara;

one tsp. salt;

half a packet of yeast (fast-acting).

For the inside you will need:

70 g cow butter;

800 g white cabbage;

30 ml lean oil;

one onion;

salt;

a small bunch of fresh dill;

three chicken eggs + one egg for greasing products.

How to prepare the dough?

Prepare the dough for the Ossetian pie with cabbage and eggs as follows:

Pour 3.5 tbsp into a bowl. flour (1 tbsp. = 400 ml), add ½ part of a packet of yeast, sugar and salt, mix all the dry ingredients with a large spoon.
Make a small hole in the middle of the slide, pour a glass of warm water into it (the measuring glass for water should be similar to the glass with which you measured the flour).
Next, add one egg and mix it in water. Then pour in a couple of tablespoons of vegetable oil.
Knead the soft dough with your hands. It doesn't have to be cool!
Place the finished dough in a plastic bag and put it in a warm place to rise.
After the dough has risen, punch it down. When it rises again, knead it again and only then start preparing the pies.

Inside of boiled eggs and cabbage

Do the following:

Boil the eggs hard for 15 minutes.
Pour cool water over the eggs and set aside to cool.
Peel the onion and cut it into narrow strips.
Pour a little vegetable oil into a deep frying pan and fry the onion in it until translucent.
Finely chop the cabbage.
Add the cabbage to the translucent onion, stir, and fry the vegetables for 2 minutes. Then pour 70 ml of boiling water into them, reduce the heat.
Simmer the cabbage and onions under the lid for half an hour, stirring from time to time so as not to burn.
Next, add a knob of cow's butter to the cabbage, which will give the insides a nice creamy taste. While it is melting, finely chop the dill and peeled eggs and add to the stewed cabbage.
Mix everything again, remove the filling from the heat and set aside for 20 minutes to cool slightly.
Place the cooled filling in a deep separate bowl and wait for the yeast dough to form. When this happens, start making Ossetian pies.

Cooking pies

Take the next steps:

When the yeast dough rises a second time, knead it and divide it into 4 parts.
Place three pieces of dough back into the bag (so as not to dry out), and roll out the fourth piece with a rolling pin sprinkled with flour. Flour the surface of the table as well. The thickness of the rolled dough should not be more than 3 mm.
Place the fourth part of the inside in the middle of the layer. Fold the edges of the dough so that the filling is inside it. Pinch the edges of the workpiece well and sprinkle the seams with flour.
Place the pie, seam side down, on a floured baking sheet. First, carefully flatten it with your hands (do not tear the workpiece!), then lightly walk over the product with a rolling pin so that it is moderately distributed over the entire surface of the mold.
Make notches on the surface of the pie and spread it with beaten chicken eggs.
Place the workpiece in the oven, preheated to 220°C, for 20 minutes. and bake until golden brown.
Remove the cake from the oven, let it cool slightly, and at this time prepare and place the next product in the oven.

Cut the finished pie into portions and serve immediately. By the way, it is believed that the thinner the pie, the more skillful the Ossetian housewife.

Potato insides

To create the insides given to us, you will need:

300 g mashed potatoes;

50 g feta cheese;

4 stalks of green onions;

a mixture of freshly ground peppers (to taste).

Prepare the filling like this:

Make mashed potatoes. Add crumbled cheese and chopped green onions.
Mix everything, add the pepper mixture.
Prepare the dough as indicated in previous recipes. Bake pies the same way.

Serve the products hot with milk or whatever you like. Bon appetit!

Ossetian pie with cabbage “Kabuskadzhyn”

Ingredients

Yeast dough – 800 g

Flour - for dust

White cabbage – 400 g

Onion – 1 head

Sunflower oil - for frying

Chicken eggs – 2 pcs.

Pickled cheese – from 100 g

Spices - to taste

Fresh dill - to taste

Butter - for greasing the cake

219 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

We continue our excursion into the world of Ossetian pies. Indescribably delicious, ordinary Ossetian pastries in the shape of a solar circle deserve attention no less than the Russian Kurnik pie and the Mongolian Balish. Previously, we prepared a pie with curd inside and a cherry pie “Baldzhyn”. Now I wanted to serve Ossetian pie with cabbage - “Kabuskadzhyn”.

It is no secret that no matter what the inside of Ossetian pies contains brine cheese. Our cabbage pie is no exception. Let's complement the cabbage with “Adyghe” cheese or feta cheese. The inside will only benefit from this - it will become even more appetizing and tender.

Kabuskajin is prepared from yeast dough with milk or kefir and new yeast. With wheat flour, butter, with or without chicken eggs. You also need butter to grease the top of the pie.

For a detailed recipe for the dough, see the recipe for Ossetian pie with cottage cheese. To work with the finished dough, we will need flour.

If we can knead the dough or purchase it in advance, then this trick won’t work with the inside. The middle of Kabuskadzhyn must be fresh.

We'll stock up on white cabbage, chicken eggs, onions, frying oil, fresh herbs and spices.

Ossetian or pickled cheese.

Onions are cut into small cubes. Fry in oil until light golden brown.

White cabbage is cut into strips. Fry together with onions for 5 minutes. Then simmer over medium heat under the lid for another 15-20 minutes.

During the frying process, the cabbage must be well salted and seasoned with spices.

At the end of stewing, add chopped fresh herbs.

Chopped boiled eggs.

Grated pickled cheese. Before each new ingredient, the previous ones are carefully mixed.

The interior for the Ossetian cabbage pie is ready!

Work on the test continues. The bun is divided into several pieces. The size of a small kolobok should be the size of a lady's fist. The buns are left to proof for 10 minutes.

We will divide any ball into two parts and stretch or roll, if more convenient, into round layers. One layer will form the base of the pie.

Then the warm cabbage inside is distributed in a generous layer.

On top of the inside there is a second round layer. The layers are connected to each other. During the sculpting process, flour is added to the “dust”.

In this recipe, we have excluded the most difficult option for forming an Ossetian pie, when the dough with the inside is combined into a bag and then stretched into a pie. The cabbage inside is quite whimsical, and in inexperienced hands it can simply crawl out. How to make proper Ossetian pies, read the recipe for pie with cottage cheese and herbs (link above).

The pie is turned into a wide baking dish and kneaded gently. We need the pie to grow in diameter and become as narrow as possible. A small hole is cut in the cap to allow steam to escape.

The mold goes into an oven preheated to 240°C for 10 minutes.

"Kabuskajyn" is ready! The top of the pie is brushed with butter. Hot Ossetian pie with cabbage and cheese is served to the table.