I myself am from the small but very wonderful republic of Transnistria. In our country, if not everyone, then almost everyone, prepares platsinda - both on holidays and on weekdays. The fillings can be anything, and anyone likes what, as they say: with potatoes, cottage cheese with herbs, cabbage, pumpkin, apples, and meat. Today I will prepare two types: with cabbage and with potatoes. The recipe couldn't be simpler. You don’t need kefir or eggs, the dough already turns out very soft and thin.
Here is a set of products + flour.

Take a glass of warm water and dilute half a teaspoon of salt in it. Next, add water to the flour (be sure to add water to the flour, and not vice versa), slaked soda and knead the dough. When the dough is almost ready, add vegetable oil and knead well. Then divide the dough into 6 pieces, cover with a towel and let it rest for about 20 minutes.
Now you can start filling. We have two fillings - cabbage and potatoes. We simmer the cabbage together with the onion and, if anyone likes it, you can add a tomato at the end.
Peel the potatoes and cut into small cubes.

For traditional placindas, the filling must be raw, otherwise the taste will be different. Also finely dice the onion, add to the potatoes and mix. If the cubes are large, the potatoes will not be fried. There is no need to add salt and pepper yet.
When the fillings are ready, leave them and return to the dough.
Roll out one ball very thinly, literally a couple of millimeters. Can be lubricated with oil. We put the filling in the middle, and now you can add salt and pepper.

When the platinum is ready, carefully take it and place it, seams down, in a heated frying pan with vegetable oil. Fry over low heat until browned.

There are different variations of the name of these flatbreads - these are “plachinda” and “polonica”, but in the Russian language it somehow became customary to call them placinda. I also came across different ways of preparing dough - with kefir, with yeast, and, finally, unleavened dough, which I used in this recipe. I note that from the specified amount of ingredients you should get about 7-8 cakes.
Let's begin. Pour flour into a bowl.

Pour water, vegetable oil and salt the dough. The volume of water and oil is not an axiom, since flour, as you know, is different for everyone - add enough liquid to make a soft and elastic dough.

So, knead the dough to the desired consistency.

This is how you get a little bun.

Cover it with a clean, dry towel and leave to rest for half an hour.

In the meantime, let's prepare the filling. Take fresh cabbage and chop it. I usually use a food processor if I'm going to stew cabbage, but this time the volume is small - I shredded the cabbage using a regular grater.

Add finely chopped onion, vegetable oil to the cabbage, break the egg, salt and add spices to taste.

The dough has arrived, roll it out into balls like this. From the quantity of products indicated in the recipe, you should get 7-8 balls, respectively.

Roll each ball into fairly thin cakes - about 2 mm.

Lubricate the flatbread with vegetable oil - this will make it even more flexible and make the placinda easier to form.

Place the filling on the layer “by eye” - about 2-3 tablespoons.

We fasten the edges. Here you can give free rein to your imagination. I decided to fold the first placinta into an envelope.

In the original version, it is folded, pulling the edges towards the center - first top, bottom, left, right, and then the remaining 4 corners are also pulled towards the center, resulting in a round cake. Sometimes the cake is divided into sectors using a knife, highlighting the petals and sequentially bending them towards the center.

I don’t make these flatbreads very often - I don’t have the skill of stretching out the dough so as not to tear it, I folded the envelope, this is what it looks like from the back.

I made the second flatbread round, folding the edges like a bag, and then placed the flatbread seam side down and rolled it out a little. In the photo, I experimented with potato and cheese filling: I mashed the remaining fried potatoes with a fork and added grated cheese. You can try it too, just add more cheese - otherwise the potatoes will clog everything and you can hardly feel the cheese.

The wrong side of the flatbread.

Fry the placintas in a frying pan with the addition of vegetable oil, covered, over medium heat, on both sides, until golden brown. This takes about 10 minutes at most. Don’t worry, the filling will have time to prepare during this time - the cabbage will be tender and tasty. At first I doubted whether to add fresh cabbage or stew it, but traditionally Moldavian placindas are prepared with fresh cabbage, I did it and have no regrets.

We serve our flatbreads quickly to the table.

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 20 rub.

In general, this type of pies is called placinta, although in our country they are more often called placinta. Regardless of the name of these delicious filled flatbreads, they are swept off the table in the blink of an eye, just have time to put fresh ones on the plate.

Placintas can have different shapes; they are cooked in a frying pan or baked in the oven. Use yeast, puff pastry or unleavened dough. Flatbreads made from kefir dough are very tasty. You can use a variety of products as filling: cottage cheese with dill and parsley, cheese, apples, pumpkin pulp and, of course, cabbage.

Today we’ll talk about how to cook classic Moldavian placindas with cabbage in the oven. Let's prepare them from different types of dough and look at the recipe for flatbreads fried in a frying pan.

Oven recipes

From yeast dough, with fresh cabbage

For the dough you need: half a kilo of flour, 200-300 ml of warm water, 1 egg, 10 g of raw yeast or 1 tsp of dry, as well as 1 tsp of sugar and a pinch of salt.
For the filling, take a small fork of cabbage, an onion and chopped fresh dill - 2 tbsp.

Cooking:

First of all, we’ll prepare the filling so that by the time the cakes begin to form, it will already have time to cool. Fry the onion in vegetable oil, add finely shredded cabbage, pour in a little water, salt and pepper. Simmer covered until soft, stirring occasionally. Add dill to the finished cabbage and stir.

Knead the dough: dissolve the yeast in a glass of warm water, pour it into the flour along with the rest of the water, beat in the egg, add salt, sugar, knead an elastic, elastic dough. To do this, knead it longer. Place in a warm place. When it comes up, knead it a little more and leave it to rise again. Knead the dough two more times, after which you can make Moldavian placindas.

Cut the dough into equal small pieces and roll them into balls. Roll them out with a rolling pin to the size of a small plate. Grease each with vegetable oil and place in a mound on a plate.

Sprinkle the table with flour, take one cake at a time and begin to gently stretch it in a circle, starting from the middle and further to the edges. Just do not make the middle thin so that the cake does not tear during baking.

Now put a little filling on one side, carefully roll it into a tube, seal the edges, and then roll it into a “snail”. So mold all the placintas, lightly press with your palm, grease with raw egg white and place on a baking sheet.

Bake in a preheated oven at 200C. When the baked goods acquire a golden color, remove the baking sheet. Moldavian placindas are ready in the oven. Place them in a container with a lid. After 10 minutes you can serve.

Moldavian placindas - recipe with sauerkraut from unleavened dough

For the recipe you need the following ingredients: half a kilo of flour, a raw egg, a glass of cold water. You also need to take 2 tablespoons of vegetable oil and a pinch of salt.
For the filling – sauerkraut, onion and a little black pepper (ground).

Cooking:

First, let's prepare the stewed cabbage. Simmer it with onions until soft. Sprinkle the finished filling with pepper and leave to cool.

Now let's make the dough: knead it from the prepared ingredients.
Knead longer to make it firm and elastic, like for dumplings. Next, form balls and make flat cakes as we did in the previous recipe. Place them on a plate.

Carefully stretch each one, so as not to tear, from the middle to the edges. Place some filling on one half, cover with the other and seal the edges in a circle. Place on a greased or lined baking sheet. Bake at 200C until browned.

Moldavian placintas fried in a frying pan - recipe

With fresh cabbage, kefir dough

For the dough, prepare the ingredients: half a kilo of flour, a glass of sour kefir, a raw egg, 2 tablespoons of vegetable oil. You will also need a pinch of salt and 1 tsp of baking powder. For the filling – cabbage forks, onion and carrots.

Cooking:

Chop the cabbage into very thin strips, grate the carrots, and cut the onion into cubes. In a deep frying pan, lightly fry the onions and carrots in oil. Put the cabbage there and fry it too. When it turns golden, add a little water, add salt, and simmer at low temperature until done.

While the filling is cooling, knead the dough: pour sifted flour into a bowl, beat in an egg, add salt, pour in kefir, add baking powder and knead well. The dough should be smooth, elastic, and of medium density. Form a bun, cover with a clean towel and leave for about forty minutes.

Now cut an equal number of pieces, roll each into a thin cake, the size of a small plate. Place the filling in the middle and spread over the surface. Pinch the edges towards the center to completely close the central hole, which is also sealed well. Flatten the cakes slightly with the palm of your hand.

Heat a frying pan with plenty of vegetable oil, fry the placintas on both sides until browned. Remove the finished cakes with a slotted spoon and place on a plate lined with paper napkins to remove excess fat. Moldavian placintas with cabbage are best eaten hot, piping hot. Bon appetit!

• 1 Flour for placindas should have good gluten. And it must be sifted twice. Heat the water slightly, add salt, vegetable oil and vinegar to it, mix everything. Collect the flour into a mound, make a hole and pour the prepared mixture into this hole. And gradually stirring with a fork counterclockwise, grabbing the flour, mix everything. Then knead into a soft, smooth dough. The dough should not stick to your hands.
• 2 The amount of flour is approximate, it all depends on the stickiness of the flour. Then it is necessary to beat the dough thoroughly. To do this, you need to take all the dough in your hands and lightly throw it onto the table surface, do this procedure for about 15 minutes. After this procedure, the dough will become elastic and you will be able to stretch it very thin.
• 3 Then transfer the dough into a bowl, cover with a towel and let the dough rest for an hour. You can also transfer the dough into a bag and put it in the refrigerator, also for an hour. But the dough can remain in the refrigerator for a day. The longer the dough rests, the more elastic it becomes.
• 4 While the dough is resting, prepare the filling. Finely chop the onion. If the cabbage is too sour, then it must be rinsed under running water and squeezed thoroughly. If the cabbage is normal, then simply squeeze out the excess juice. Heat vegetable oil in a frying pan and lightly fry the onion, then add the cabbage and fry for about 10-15 minutes, stirring occasionally. At the end, pepper, you can also add finely chopped dill. Remove the pan from the heat and when the cabbage has cooled slightly, you can add one or two eggs to it and mix everything thoroughly.
• 5 Then pinch off pieces of dough the size of a chicken egg from the dough. Roll out the dough with a rolling pin, sprinkle the dough with vegetable oil, grease the surface of the table with vegetable oil, and then stretch the dough in all directions with your hands. The thinner the dough, the tastier and more tender the placindas will be; don’t be afraid the dough won’t tear.
• 6 Place 2 tablespoons of cabbage in the middle of the dough, leaving the edges free. Then use a sharp knife to make cuts into 6 segments. Take 2 opposite segments and cover the cabbage with them, then take the next opposite segments and cover the cabbage with them. And do the same with the last segments, lightly pressing with your palm.
• 7 Line a baking sheet with baking paper, grease with vegetable oil, transfer all prepared placintas onto the baking sheet, grease with vegetable oil. Bake in a preheated oven to 180-190 degrees for 30-35 minutes. Place the finished placintas on a wooden surface or on a wire rack so that they do not get damp.
• 8 Placindas can be served hot or cold, depending on your preference. They are delicious both hot and cold. You can also serve the placindas with any sauce or sour cream. Bon appetit!

Vertutas and placintas with cabbage

We will bake very tasty vertutas and placindas with cabbage. The recipe is simple and with simple ingredients. We just have to stretch the dough, but don’t worry, it’s also very easy to make. You can do it. The result will be great.

For the pull test we will need:

flour - about 0.5 kg.,
warm water - 180 ml.,
vegetable oil - 3 tbsp. spoons,
a pinch of salt.

For filling:

sauerkraut,
one onion,
rast. oil - for frying,
rast. butter for working with dough.

In order for you to get delicious placintas or vertutas, the most important thing is to prepare the dough correctly and then roll it out correctly. Those who don’t know how to do this will learn now.

1. Let's prepare all the necessary products. Let's start with the filling. Because to prepare it you need to spend “a little” time. Cabbage can be used either fresh or sour. I like it better with sauerkraut. To prepare placinta or vertut with sauerkraut, it must not only be washed properly, but preferably soaked for one hour in cold water. Place the cabbage in a colander (3 large squeezes) and rinse under running cold water. While the cabbage is draining, you need to peel the onion and chop it finely.

2. Pour the vegetable into the frying pan. oil and fry the onion in it until slightly golden brown.
Then add the cabbage, stir and simmer over medium heat until the cabbage is browned.

3. While the cabbage is stewing, let’s prepare the dough. Pour flour into a deep bowl and make a small depression with your hand. Dissolve the salt in water and pour into a bowl along with the oil. Mix carefully and knead the dough, not too stiff. Cover it with a napkin and let it rest for 30 minutes.

4. During this time, we fried the cabbage and it had time to cool. Now divide the kneaded piece of dough into 8 equal parts. A plate with a plant. We put the oil closer, because we will roll out the dough in oil. Grease your hands and rolling pin with oil and get to work! Each lump of dough must be rolled out as thinly as possible. So that your table can be seen through. Place stewed cabbage on half of the rolled out layer and roll it into a roll.

Then we twist it like a snail. Place the cabbage rolls on a baking sheet and bake until golden brown. I don’t indicate the exact baking time, because it all depends on your oven. For example, in my old gas oven, the vertutas were baked for about half an hour.

Hot, rosy, crispy twirls with cabbage, take them out of the oven and you can enjoy them with tea or compote.

You can make it in this shape.