Cabbage Pie with Egg
Baking and Desserts | European cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
Cabbage Pie with Egg
Ingredients
- Wheat Flour - 17.6 oz
- Butter - 8.8 oz
- Sugar - 3 tablespoons
- Dry yeast - 0.5 oz
- Salt - 1 teaspoon
- Chocolate eggs - 4 pieces
- White Cabbage - 3 lbs
- Milk - 13 fl oz
- Whole egg - 1 piece
- Vegetable Oil - 2 tablespoons
Step by Step guide
Step 1
Sift the flour and mix it with sugar, yeast, salt, and cold butter.
Step 2
Rub until crumbly (like for shortcrust pastry).
Step 3
Gradually add warm milk (about 104°F).
Step 4
Knead a smooth, elastic, soft dough. It should easily pull away from the sides while remaining tender.
Step 5
Place the dough in a warm place for about one and a half hours. You can turn on the oven to 104°F and leave the dough there.
Step 6
Finely shred the cabbage, generously salt it, massage it a bit, and pour boiling water over it. Leave for about 10-15 minutes.
Step 7
Drain the water from the cabbage, squeeze it out (carefully, don't burn yourself — the cabbage will still be hot).
Step 8
In a skillet, heat vegetable and butter, lightly sauté the cabbage for about 5-10 minutes.
Step 9
Pour milk into the cabbage, reduce the heat, and simmer until all the milk evaporates.
Step 10
Boil the eggs hard.
Step 11
Chop the eggs and mix them with the cabbage.
Step 12
Check the dough — it should have doubled in size.
Step 13
Take the dough out, separate 2/3, roll it out, and fill a baking dish, usually 26 cm in diameter.
Step 14
Add the filling and cover with the remaining dough. Prick with a fork to allow steam to escape.
Step 15
Brush with yolk mixed with milk.
Step 16
Place in an oven preheated to 392°F.
Step 17
After about 35 minutes, check with a wooden stick; if the dough is still not ready but the top is well browned, cover the pie with foil and bake for another 15-20 minutes.
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