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.

Carrots with balsamic vinegar and new potatoes with caraway seeds seeds

Ingredients for 2:

The carrots:

• 3 carrots
• thyme
• dark balm vinegar
• salt, pepper, olive oil
• garlic
• 1 onion

The potatos:

1. 5 new potatos
2. caraway seeds

Chop the peeled carrots, put it into a heatproof dish, add a little olive oil, salt, freshly grounded pepper, and the leaves of the thyme. Mix it, and add the cloves of garlic and pieces of onion. Cover it with aluminium foil and steam it until almost ready at 200 degrees in the oven. Remove the foil and pour the vinegar into it, but not too much. Put it back to the oven for 5-10 minutes until the acidity of the vinegar disappears, and the top of the carrots get a nice colour.

Wash the potatoes, and leaving their skins on them cut them in half. Pour a little olive oil onto them and add salt, the caraway seeds and freshly grounded pepper.Cover them with aluminium foil and keep them in the oven at 200 deg until they become soft. Remove the foil then and leave them in the oven until they get a nice golden colour on the top. It can be eaten with the skins on, its really crispy and delicious.