Defrost the rolls one day earlier in the fridge.
Prepare yeast dough: combine yeast with sugar and warm milk. Set aside in a warm place for 15 minutes. Put the rest of the ingredients into a bowl. Add the leaven and knead the pie. Leave to rise for about 20–30 minutes.
In the meantime, peel the onion, chop it and fry in rapeseed oil. Strain the cabbage and combine with the fried onion. Add two tablespoons of tomato concentrate. Spice with marjoram and pepper. Leave to cool.
Roll the pie to a thickness of about 1.5 cm and spread the cooled, fried cabbage on it. Put the rolls and wrap them to form a roller.
Place the coulibiacs into baking forms previously greased with butter or oil. Place them in such a way that the places where the pie is joined are at the bottom of the form. Grease with the beaten egg. Sprinkle with pepper or black cumin.
Bake in the oven at 180°C for about 1.5 h. After this time, the pie should grow beautifully. Check the baking process with a stick, making sure not to stick into the rolls – just the pie.
We recommend serving it with sour cream or dill sauce.
Enjoy your meal!
- 500 g of wheat flour
- 3 pork rolls
- half a glass of milk
- 50 g of yeast
- a quarter of butter cube
- 2 eggs
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 200 g of sour cabbage
- 100 g of tomato concentrate
- 2 onions
- 10 g of marjoram
- 200 g of 18% cream
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