Cabbage Pie
A stunning dish with soft dough and a juicy filling. Although any vegetable or meat options can be used, I specifically recommend cabbage. The recipe is designed for 10-12 servings.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- milk 200 ml
- dry yeast 10 g
- butter 100 g
- eggs 2
- flour 500-550 g
- salt
- cabbage 1 kg
- onion 150 g
- eggs 2
- salt
- pepper
- vegetable oil
Instructions
Dough Preparation
Step 1 of 22
Add the yeast to warm milk.
Step 2 of 22
Add 100 g of flour and mix. Leave in a warm place (you can place the container with the dough in a bowl of warm water), covered with a towel.
Step 3 of 22
Wait 15–20 minutes until the starter rises.
Step 4 of 22
Add the butter.
Step 5 of 22
Mix.
Step 6 of 22
Add eggs and a pinch of salt.
Step 7 of 22
Mix well.
Step 8 of 22
Stir in the flour, knead the dough, and leave it in a warm place.
Step 9 of 22
In about 30 minutes, the dough should rise.
Step 10 of 22
Punch it down.
Step 11 of 22
Let it rise again.
Filling Preparation
Step 12 of 22
Finely chop the onion.
Step 13 of 22
Shred the cabbage into strips.
Step 14 of 22
Sauté the onion in vegetable oil.
Step 15 of 22
Add the cabbage to it.
Step 16 of 22
Stew until the cabbage is soft (about 20–30 minutes).
Step 17 of 22
Add eggs.
Step 18 of 22
Mix, salt and pepper. Stew for 5 minutes, then let cool.
Step 19 of 22
Divide the dough into two parts. Grease a baking pan (size 20×30 cm) with butter or line it with parchment paper. Roll out the first part of the dough and transfer it to the pan.
Step 20 of 22
Spread the filling on top.
Step 21 of 22
Roll out the second part of the dough, cover the filling with it and pinch the edges.
Step 22 of 22
Make a cut in the center to let steam escape. Place the pie in an oven preheated to 180 degrees. Bake for 30–35 minutes.