Cabbage Lichiu

Cabbage Pie: A Traditional Recipe with a Homey Flavor

Welcome to the world filled with aromas and culinary traditions! Today, I will share with you a special recipe, full of nostalgia and authentic tastes: cabbage pie. This delicacy delights the taste buds and brings back memories from childhood when our grandmothers enchanted us with warm and comforting dishes. Get ready to discover step by step how to create this wonder in your own kitchen!

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8-10 servings

Ingredients

For the dough:
- 1 kg of wheat flour (try to use high-quality flour for a less sticky dough)
- 2 cubes of fresh yeast (always ask for fresh yeast at the bakery, it gives a better taste)
- 1 tablespoon of sugar (helps activate the yeast)
- 1 teaspoon of salt (to bring balance to the flavor)
- 2 tablespoons of oil (preferably sunflower or olive oil)
- Warm water, as needed (a secret: the water should be warm, not hot, to activate the yeast)

For the filling:
- 1 kg of fresh cabbage (choose a younger cabbage with tender leaves)
- Oil for sautéing (about 2-3 tablespoons)
- Pepper and/or chili (according to preference)
- Optional: 1 ripe tomato (summer is the perfect time to add a touch of sweetness)

Step by Step: Cooking Cabbage Pie

1. Preparing the dough:
In a large bowl, add the flour, yeast, sugar, and salt. Mix the dry ingredients well. If you have a food processor, use it to save time and effort. Gradually add the warm water and oil, mixing continuously until you obtain a slightly sticky dough. Don’t be afraid to add a little more water if the dough is too dry.

2. Let the dough rise:
Cover the bowl with a clean towel and let the dough rise in a warm place for about 30-40 minutes, or until it doubles in size. This is when the yeast works its magic!

3. Preparing the cabbage filling:
Meanwhile, finely chop the cabbage. In a pan, add the oil and sauté the cabbage for 5-10 minutes, until it becomes slightly soft, but do not let it completely wilt, as it will continue to cook in the oven. Season with pepper and chili to taste. If you want to add tomatoes, now is the time to dice them and include them in the mixture. Let the filling cool slightly before adding it over the dough.

4. Assembling the pie:
After the dough has risen, prepare a large baking tray, greasing it well with lard or oil and dusting it with flour. Divide the dough into two parts: a larger part for the base and a smaller one for the top. Spread the larger dough in the tray, ensuring it reaches the edges. Then, add the layer of sautéed cabbage, making sure it is evenly distributed.

5. Covering:
Roll out the smaller dough over the cabbage filling. Use a fork to poke the dough in a few places, allowing steam to escape during baking. This step is crucial for achieving a crispy crust.

6. Baking:
Preheat the oven to 180°C. Place the tray in the oven and bake for 40-45 minutes, or until the dough turns golden and beautifully browned. The delicious smell will fill the whole house, and your patience will be rewarded!

7. Finishing:
After removing the tray from the oven, brush the pie with a piece of bacon to give it a rich and aromatic taste. You can also use oil if you prefer. Cover the pie with a clean towel and let it cool slightly before slicing.

Serving and Variations

Cabbage pie is best served warm, alongside fresh sour cream or creamy yogurt. You can also add a simple green salad for a fresh contrast. Try pairing this recipe with a white wine or a light beer that will perfectly complement the rich flavors of the cabbage.

Tips and Practical Advice

- For a fluffier pie: Make sure the dough rises sufficiently and that you use quality flour.
- Cabbage: If you want a more flavorful pie, you can add some spices, such as cumin or marjoram, while sautéing the cabbage.
- Various fillings: Experiment with other fillings, such as sautéed mushrooms, cheese, or meat, to customize the recipe.

Nutritional Benefits

Cabbage is a vegetable high in vitamins (C, K) and minerals, being an ally for immune system health. Additionally, this recipe is a wonderful source of carbohydrates, providing energy for the whole day.

Frequently Asked Questions

1. Can I use dry yeast? Yes, you can use dry yeast, but you will need to follow the instructions on the package for the amount.
2. How long can I keep cabbage pie? It can be stored in the refrigerator for 3-4 days, and for longer storage, you can freeze it.
3. How can I reheat the pie? It is delicious reheated in the oven or in a pan, to regain its crispy texture.

Cabbage pie is not just a recipe; it is a story, a memory, and a culinary experience that we share with loved ones. So, don’t hesitate to gather your family and friends around the table and enjoy this delicacy together! Bon appétit!

 Ingredients: For the dough: 1 kg of wheat flour, 2 cubes of fresh yeast, 1 tablespoon of sugar, 1 teaspoon of salt, 2 tablespoons of oil, warm water for kneading. For the filling: 1 kg of fresh cabbage, sautéed slightly in oil, seasoned with pepper or hot pepper. In summer, I also add a ripe tomato on top of the cabbage. The cabbage should not be sautéed too much, as it will also cook in the oven with the dough. Be careful, we put the cooled sautéed cabbage on the dough.