Cabbage Pie

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

It's important to avoid any roughness here. The filling should be delicate, with a creamy essence, and the dough so airy that it feels like you’re about to bake biscuits.

Ingredients

White Cabbage - 1 piece
Olive Oil - 1 fl oz
Chicken Egg - 2 pieces
Butter - 9.5 oz
Milk - 13 fl oz
Coarse Salt - 1 ½ spoons
Wheat Flour - 17.6 oz
Sugar - 2 spoons
Dry yeast - 0.8 oz

Step by Step guide

Step 1

Sift the flour and mix it with half a tablespoon of salt, sugar, and yeast. Using your hands, combine this mixture with 250 grams of room temperature butter until it resembles bread crumbs or coarse sand. Add 250 ml of milk and knead the dough. Leave it in a warm place for forty minutes to let it rise.

Step 2

Meanwhile, finely shred the cabbage, mix it with a tablespoon of salt, pour boiling water over it, and let it sit for about ten minutes. Drain the water and squeeze out all the liquid remaining in the cabbage. In a deep skillet, sauté the cabbage in a mixture of olive oil and butter, using about twenty grams of butter. Cook over high heat for ten minutes, then add half a cup of milk and reduce the heat to low. Continue to cook for another twenty minutes, stirring constantly and seasoning to taste. After that, remove from heat and let it cool slightly.

Step 3

At the same time, you need to boil two chicken eggs hard.

Step 4

Roll out the risen dough (it should have a light, airy texture similar to that of choux pastry) into thin sheets, making sure to use not only a rolling pin but also a sufficient amount of flour.

Step 5

Place a thin layer of dough on a baking sheet and evenly distribute the sautéed cabbage and chopped hard-boiled eggs on top. Cover with another layer of dough and seal the edges. Poke a dozen holes in the pie with a fork or knife to allow it to breathe. Bake in a preheated oven at 356°F for half an hour, or until a golden crust forms. Before baking, you can brush the surface with beaten raw egg.