Pirog with red cabbage

This is a bit different version of pirog than the original one because it's not made of flaky pastry and I used red cabbage as well for the filling. The dough is half part Graham flour, half part plain flour. I was curious if it tastes good with red cabbage in it and surprisingly I liked this version even more. The next day there were only a couple of pieces left :)

Ingredients for 2 big oven pans

• 15 dkgs of plain flour
• 30 dkgs of Graham flour
• 20 dkgs of butter or margarine
• 2 teaspoons of salt
• 6 tablespoons of sour cream
•  half of a red and a white cabbage, rasped
•  caraway seeds
•  2 tablespoons of sugar
•  grated cheese
•  1 egg

 

Rub the margarine or butter into the flour and add the salt and the sour cream. Knead the dough until it becomes easy to handle. Let it rest until you make the cabbage filling. Start heating up the sugar in a pan and when it's golden, add the lightly salted cabbage. Cook it until it becomes soft, stir it often. When it's done, let it cool down. Roll the dough out quite thin and cut squares out of it. Put some filling in the middle, sprinkle some cheese on it and fold the dough into a triangle shape. Push down the edges with a fork, put the triangle on the oven pan and give it an eggwash. It needs 15 minutes in the oven at 200 deg Celsius.