Belesh with cabbage

Required:

2 eggs
2 cups water
8 tbsp.
tablespoons vegetable oil 1 teaspoon salt
2 tbsp.
spoons of sugar 1 tbsp.
a spoonful of dry yeast flour

Filling:

stewed cabbage

Cooking:

Dissolve the yeast in warm water, add sugar, salt, room temperature eggs lightly beaten with a fork, butter and flour. Knead soft dough, cover and do the filling, if the filling is already ready, then you can immediately start making the pie. To stew the cabbage, you can add finely chopped boiled eggs, cool. Divide the dough into two unequal parts. Roll out most of it and put it in a greased pan, put the filling on top. Roll out the second piece of dough and cover the belesh, pinch the edges well, cover and let stand for 20 minutes. Before baking, grease the pie with beaten yolk, you can leave it unlubricated and send it to the oven for 25-35 minutes. Remove the finished cake from the oven and grease with butter, cover and let cool slightly.