Cabbage Pie with Eggs

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Cabbage pie with eggs

Ingredients

Wheat Flour - 17.6 oz
Milk - 13 fl oz
Butter - 9.5 oz
Chicken Egg - 2 pieces
Olive Oil - 1 fl oz
Sugar - 2 spoons
Coarse Salt - 1½ spoons
Dry yeast - 0.8 oz
White Cabbage - 1 piece

Step by Step guide

Step 1

Mix the sifted flour with half a tablespoon of salt, sugar, and dry yeast. Then add 250 grams of room temperature butter and mix until the mixture resembles breadcrumbs or coarse sand. Add 250 ml of milk and knead the dough. Leave it in a warm place for forty minutes to rise.

Step 2

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 from the cabbage, then sauté it in a deep skillet with a mixture of olive oil and butter. Cook over high heat for ten minutes, then add half a cup of milk and reduce the heat to low. Continue to sauté for another twenty minutes, stirring constantly. Season with salt to taste. Remove from heat and let it cool.

Step 3

Boil two eggs until hard.

Step 4

Roll out the risen dough into thin sheets using a rolling pin, adding flour as needed.

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. Make holes in the pie with a fork or knife to allow steam to escape. Bake the pie in a preheated oven at 356°F for half an hour, until a golden crust forms. Before baking, brush the surface with beaten raw egg.