Warm milk to body temp.  Add dry yeast, 1 T Sugar, 1/2 t salt, 1 Egg, and melted butter to mixer.  While mixing with a dough hook, add the flour in portions until completely mixed.  Mix for an additional 30 seconds, then kneed by hand for a minute.  Place in oiled bowl, and cover with oil, then plastic wrap.  Let Rise for 40 minutes.

Chop onion (celery, with added chives and asophoedita) fine.  Shred Carrot.  Add Dill (or other herbs) to tomato sauce/paste.  Start saute of onions, then when soft add shredded carrot.  Turn Cut Cabbage into small threads (short strips).  Add shredded cabbage to pan when carrots are softened, and reduce heat to low (gentle simmer). Add salt, pepper, sugar, and dill/tomato mixture.  Let simmer on low heat for 15 - 20 minutes.  Taste for salt and pepper, and add flour if liquid present at end of cook.

Butter pie tin (I'm using cheese cake spring form pan).  Take 2/3 of dough, roll out to about 1/2 inch thick, and place in pan.  Add filling, and rollout other 1/3 of dough as top.  Place top on filling, and then pinch/crimp top and bottom together to completely seal the pie.  Decorate as you wish.  Cover, and let rest for 15-20 minutes.  Preheat oven to 350 F.

Once rested, vent top with a few holes, brush with milk or egg wash.  Bake for 40-45 minutes, until golden brown.  Remove from oven, let rest for 15 minutes.