Wicker pie with cabbage

• Young cabbage - 1/3 pieces
• Dough (bezdozhzhevoe) puff - 500 Grams
• Flour - To taste (for powder)
• Salt - To taste
• Eggs - 1 piece
• Butter Butter - 30 Grams
• Cumin - To taste

1. Puff dough for cabbage pie unfrozen. Slice thinly cabbage. Add salt and knead well. In a frying pan we put cabbage, pieces of butter, a little water, stirring, stew until ready.
2. In a bowl, beat the egg and, after pouring in cabbage, mix well to make the cabbage and the egg evenly mixed.
3. The dough is rolled, giving it the shape of a rectangle. In the center of the rectangle we lay the cooled cabbage filling. Leave the bottom and top of the rectangle free space (four to five centimeters), ten centimeters - on the sides. Diagonally cut the side of the dough into strips 1 cm wide relative to the filling.
4. We lay the free bottom and upper edge of the dough for filling, alternately fold the side strips of dough one upon another. On the pie should be a braid (or "pigtail").
5. With a beaten egg, grease the dough and, sprinkling with cumin, 20 minutes bake in a preheated oven, a temperature of 180 degrees. It should acquire a golden color.
6. The pie is ready. Bon Appetit.

Servings: 8-9