VEGETARIAN

Cabbage and Spicy Pepper Pie

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

In principle, the pie can be made without milk (replacing it with water) and butter, substituting it with olive oil to make the pie vegan. Parmesan can be omitted if desired. Enjoy your meal)

Ingredients

White Cabbage - 1 head
Olive Oil - 1 fl oz
Butter - 8.8 oz
Milk - 1 cup
Salt - to taste
Wheat Flour - 17.6 oz
Sugar - 2 tablespoons
Dry yeast - 3 tablespoons
Passata Tomato Sauce - 4 tablespoons
Ground Black Pepper - to taste
Paprika - 2 teaspoons
Herbes de Provence - to taste
Mild Chili Spice - 1 teaspoon
Cream 22% - 3 fl oz
Grated Pecorino Pepato Cheese - 3.5 oz

Step by Step guide

Step 1

In a large bowl, mix the sifted flour with a teaspoon of salt, a tablespoon of sugar, and the yeast. Combine with 200 grams of softened butter (preferably using your hands) until crumbly. Pour in the cup of milk and knead the dough. Cover the bowl with a towel and set aside in a warm place for half an hour.

Step 2

Shred the cabbage, pour salted boiling water over it for 15 minutes, then drain the water.

Step 3

In a large skillet, melt the remaining butter, add the cabbage, and sauté over high heat for about 10 minutes. Then add the spices, a tablespoon of sugar, salt to taste, tomato paste, and cream (can be replaced with milk). Simmer for another 15 minutes until the cabbage is soft.

Step 4

Divide the risen dough into two parts (one slightly larger than the other) and roll out on a generous amount of flour. The larger part will go on the bottom; it should be slightly thicker and 2 centimeters larger than the top piece. Spread the cooled cabbage on the bottom layer, sprinkle with Parmesan, leaving a couple of centimeters at the edges. Place the second piece of dough on top and seal the edges. Make holes on top with a toothpick. Place in a preheated oven at 356°F for half an hour.