Cabbage Pie with Yeast Dough

Prepare the dough: mix flour, yeast and salt. Add honey, water and vegetable oil. Knead the dough until smooth, adding bran. Let the dough rise in a warm place.

Shred the cabbage and chop the onion. Fry them in vegetable oil over medium heat until soft. Season with salt, pepper and add the chopped herbs. Let the filling cool.

Divide the dough into 4 parts. Roll out one part into a circle about 5 mm thick.

Spread the cooled filling on the rolled dough, leaving the edges free.

Cover the pie with the second part of the dough and pinch the edges to prevent the filling from leaking out.

Dust a large skillet with flour. Place the pie seam-side down and carefully stretch it with your hands from the center, distributing it evenly across the entire skillet surface. The dough will become thinner and the filling will distribute more evenly.

Prick the top of the pie with a fork in several places. Brush with vegetable oil.

Bake in a preheated 220°C oven for about 20 minutes until golden brown.

Carefully remove the pie from the skillet using spatulas and transfer it to a cooling rack. Cover with a towel and let it cool.