Prepare the dough: mix the warm water, sugar, and salt. Then pour in the oil.

Separately, mix part of the flour (about half) with the baking powder. Then pour into the liquid mixture and stir.

Gradually add the flour in small amounts and knead the dough. The dough should not be thick and hard. Therefore, do not rush to add too much flour. Cover the dough with a lid and set it aside for a while.

Preparation of the filling: chop the cabbage very finely and crush it lightly all at once. Chop the onion as desired. Grate the carrots with a grater.

Combine the vegetables in a bowl. Crack an egg into the same bowl and season, then mix the ingredients. It is not necessary to add a raw egg to the cabbage filling in this case—it depends on your taste.

So, the dough has rested, the filling is ready, and you can start shaping the pie.

Place two-thirds of the dough on a sheet of parchment paper greased with oil. Using a rolling pin, roll out the dough into a thin layer (0.2 mm) of the desired shape.

Spread all the cabbage filling over it, leaving 3-4 cm from the edge. I like to make thin pies with this dough, so use a little filling, placing it in a layer no more than 3 mm thick.

The free edges of the dough are brought up.

Roll out the rest of the dough into an equally thin layer and cover the filling with it. Carefully join and pinch together the edges of the top and bottom layers (the dough is quite delicate). Make a small hole in the center of the pie and bake in a preheated oven at 190 °C for about 40 minutes.

A little wait and our cabbage pie is ready. It turned out incredibly tender and crispy.

The only thing left to do is wait for it to cool down a little, then divide the pie into small portions and serve it warm.