Above is the instructional video on how to make Pagachi, that pizza/calzone type slovak dish with cabbage in the middle. Below are the instructions exactly as we made it in the video. No need to adjust the portions unless you're not a fan of extra cabbage.
Cabbage Filling
Ingredients
1 - 5 pound head of cabbage
½ Medium Onion Chopped
2 Tablespoon Salt
½ Cup of Butter
Dash of Pepper
Directions
·
Chop cabbage fine in a food processor, add salt,
mix and let stand for 30 minutes.
·
Squeeze all of the juice out of the chopped
cabbage. Repeat.
·
Using medium heat - Melt Butter in a large
sturdy pan.
·
Add Chopped Onion and stir until translucent
·
Add Chopped Cabbage (all at once), and dash of
pepper
·
Cook for at least 35 minutes, stirring almost
constantly until cabbage is a light brown.
·
Set aside to cool.
Raised Dough
The recipe will make enough
dough for 3-4 Pagachi
Ingredients
1 Dry Yeast Packet
1/2 Tablespoon Sugar
1.5 Cups Milk
2 Egg yolks
1 Tablespoons Melted Butter
3 Cups Flour for mixture (have another 1-2 cups on hand for kneading
and rolling)
Directions
·
Mix the yeast and sugar in lukewarm milk
o
Let Stand
·
Mix Egg Yolks and Melted Butter
·
Add Egg Yolks and Butter Mixture to Milk Mixture
·
Place the combined liquid into a large bowl
·
Slowly add flour to liquid mixture
·
Blend/Mix using a wooden spoon
·
Let Stand (covered with light weight towel) in a
warm place to rise for 1 hour
·
Adding a little flour at a time, knead the dough
in the bowl until it is “workable”, no longer real sticky
Pagachi Assembly/Cooking
Directions
·
Pre-heat oven to 450 degrees
·
Place 2 racks in oven
o
One rack placed on the bottom-most level (or
second bottom most)
o
One rack placed on the top-most level (or second
top most)
·
Split the dough into thirds or fourths
o
Work with, and Bake one Pagachi at a time.
·
Put one portion on a well-floured wooden pastry
board, work and roll the dough into a circle
o
You will need to continue to add flour to roll
the dough
o
Don’t be concerned about the amount of added
flour
·
Spread Cabbage Filling on half of the circle
·
Fold the dough over the Cabbage Filling
o
It will look like a Calzone
·
Close the edges by pinching/pressing closed
·
Prick top of Pagachi with fork to allow steam to
escape
·
Place Pagachi on ungreased cookie sheet on LOWEST
Rack for 8 minutes
·
Then move cookie sheet to TOP Rack for 6
additional minutes or until a dark golden brown
·
Remove and cool on a cooling rack
·
Repeat for the remaining pagachi
·
Once cooled, the pagachi can be put into 2
Gallon Plastic Bags and Frozen until served
Serving the Pagachi
Ingredients
Butter
Salt
Pagachi (If frozen, take out of freezer and allow to thaw in
refrigerator)
Directions
·
Melt Butter in a pan until a golden brown
(slightly burnt)
·
Heat Pagachi in 350 degree oven
·
Take out the Pagachi, liberally brush butter on
top and salt to taste.
·
Cut into smaller pieces, using a pizza cutter
ENJOY!
