Placinta cu varza (Palaneţ cu varza) / Cabbage pie

Cei ce locuiesc in zona Ardealului cunosc foarte bine aceasta reteta. Poate si ceilalti au avut ocazia sa guste in drumul lor prin tara acest preparat delicios.
In familia mea se pregatea destul de des atunci cand traia strabunica. Dupa moartea dumneaei insa nici una dintre noi nu am mai facut. Pana inainte de Craciun cand mi-am adus aminte de Buni si toate retetele minunate pe care ni le pregatea la fiecare sfarsit de saptamana cand o vizitam.
M-am apucat de treaba avand temerea ca nu va iesi atat de buna cum era cea facuta de Buni. Dar am respectat tot ceea ce mi-a spus cand inca eram o copila. Si a iesit atat de buna si pufoasa!
Aluat 
500 ml apa calduta
50 g de drojdie
900 g faina
3 oua
50 g smantana
1 lingurita de zahar brun
4 linguri de ulei
sare

Umplutura 
1.5 kg varza proaspata
1 ceapa
4 linguri ulei
sare
cimbru uscat
piper
Those who live in Transylvania area know very well this recipe. Maybe also the others have had the opportunity to taste this delicious dish on their trips through country.
In  my family this recipe was prepared quite often when great grandmother lived. After her death none of us baked it anymore. Before Christmas I remembered the all the good and  wonderful recipes that great grandma prepared us every weekend when we were visiting her. That’s when I decided to prepare it.
I started working with fear that he will not get as good as it was when Buni baked it. But I respected what she told me when I was still a child. And it was so good and fluffy!
Dough
500 ml warm water
50 g of yeast
900 g flour
3 eggs
50 g sour cream
1 teaspoon brown sugar
4 tablespoons oil
salt
Filling
1.5 kg fresh cabbage
1 onion
4 tablespoons oil
salt
dried thyme
pepper

Se taie varza ca pentru salata, chiar mai mare. Daca varza este foarte fibroasa si tare este preferabil sa o taiati cat mai subtire.
Cut the cabbage as you cut it for a salad, even bigger. If the cabbage is very fibrous and hard it is preferable to cut as thin as you can.

Se taie si ceapa si se adauga in vasul in care am pus varza. Apoi adaugam uleiul si punem vasul la foc. Amestecam des deoarece vom cali varza fara a mai adauga apa. Are tendinta de a se prinde de fundul vasului  asa ca trebuie sa fim atenti.
Cut the onion and add it to bowl where you put the cabbage. Then add oil and put the dish on the stove . Stir  cabbage often because it has to temper without adding water. Tends to catch to dish’s bottom so we must be careful.
Nu uitati sa adaugati sarea si piperul proaspat rasnit.
Don’t forget to add the salt and fresh ground pepper.

Intr-un vas mare se pune drojdia faramitata, jumatate din cantitatea de apa calduta, sarea si zaharul. Apoi se cern cca 200 g de faina si se acopera vasul cu un prosop. Se lasa cam 15 minute intr-un loc ferit de frig si curent. In acest timp amestecul va incepe sa dospeasca. Apoi adaugam restul de apa, faina, ouale, smantana si framantam incet. Aluatul se framanta mult mai usor daca adaugam putin ulei si-l incorporam treptat.
Astfel dupa ce am incorporat cele 4 linguri de ulei aluatul va fi pus din nou la dospit pentru inca 15-20 de minute.

In a large bowl put the yeast crumble, half of the amount of warm water, salt and sugar. Then add about 200 g sieved flour and cover bowl with a towel. Allow about 15 minutes in a place away from cold. During this time the mixture will begin to yeast. Then add the remaining water, flour, eggs, cream and knead gently. The  dough will be easier to knead if you add a little oil and incorporate it gradually. So after I incorporated the 4 tablespoons of oil the dough was put in a warm place again for another 15-20 minutes.