Instructions

1. Dough
2. Dissolve the yeast in the lukewarm milk.
3. Add honey, salt, and oil.
4. Stir in the flour gradually until you have a soft and pliable dough.
5. Knead well and let rise covered for about 1 hour.
6. Filling
7. Peel and finely chop the carrots.
8. Slice the onions and pointed cabbage into thin strips.
9. Briefly sauté the spices in a hot pan with olive oil and onions.
10. Add carrots and pointed cabbage, and fry until the cabbage wilts.
11. Add apple cider vinegar and let it steam off a bit.
12. Season with salt and pepper.
13. Assembly and baking:
14. Roll out the dough on a floured surface and divide it into 10 pieces.
15. Roll each piece of dough into a thin circle.
16. Distribute filling on one half of the circle and fold the other half over.
17. Seal the pirogues with a fork all the way around the edge.
18. Brush with beaten egg.
19. Bake at 180°C (fan) for 12–15 minutes.