Cabbage pie

Cabbage Pie: A Nostalgic Delicacy

Do you dream of the warm aroma of a cabbage pie, crispy on the outside and soft on the inside? This classic cabbage pie recipe is perfect for any occasion, whether it’s a family dinner or a festive meal. It’s a dish that evokes pleasant memories, bringing a touch of nostalgia in every bite. I will guide you step by step through the preparation of this recipe, providing useful tips and interesting information about the ingredients.

Preparation time: 45 minutes
Baking time: 45 minutes
Total time: 1 hour and 30 minutes
Servings: 8-10

Ingredients

For the dough:
- 330 ml lukewarm water
- 3 tablespoons oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 600 g flour
- 1 teaspoon dry yeast
- 2 tablespoons flour (for mixing with butter)
- 1 tablespoon soft butter/margarine/lard (for a rich taste)
- 1 egg yolk (for brushing the pie)

For the filling:
- 1-2 cabbages (about 2 kg)
- 3 tablespoons oil
- salt (to taste)
- pepper (to taste)

Preparing the cabbage filling

1. Preparing the cabbage: Start by slicing the cabbage into thin strips, as for a salad. This step is very important, as the thin strips will cook evenly and absorb the flavors of the spices. Once sliced, sprinkle salt over the cabbage and mix well. Let it sit for 15-20 minutes until it softens. This process helps to remove water from the cabbage, preventing a soggy pie.

2. Sautéing the cabbage: In a pot, add 3 tablespoons of oil and put in the cabbage. You can sauté it until it becomes soft, stirring occasionally. If you prefer the cabbage more cooked, add a cup of water and let it simmer over medium heat. Season generously with pepper, and if you wish, you can add other ingredients such as sautéed onion or dill for extra flavor. Personally, I like to keep the recipe simple, but you can experiment to your taste!

Preparing the dough

1. Mixing the ingredients: In the bread machine bowl, first add the lukewarm water, then the oil, salt, and sugar. Continue with the flour, and finally, add the dry yeast. It is essential to follow this order to achieve a fluffy dough.

2. Kneading: Set the machine to the kneading and rising program (usually program 8) and let it do its job. In about 1 hour and 30 minutes, you will have a perfectly risen and fluffy dough.

Assembling the pie

1. Preparing the dough: After the dough has risen, turn it out onto a lightly floured work surface. Separately, mix the two tablespoons of flour with a tablespoon of soft butter/margarine/lard to create a paste.

2. Forming the sheets: Roll out the dough into a rectangular sheet, then brush it with the flour and lard mixture. Carefully roll it up and cut the roll into two equal parts, from which you will roll out two sheets.

3. Assembling the pie: Place the first sheet in the baking tray, sprinkle a tablespoon of semolina to absorb excess liquid, then add the sautéed cabbage. Cover with the second sheet of dough, pricking it here and there with a fork to allow steam to escape during baking. Brush the pie with egg yolk to achieve a golden and appetizing crust.

4. Baking: Place the tray in the preheated oven at 180°C and let it bake for 45 minutes, or until it turns golden and crispy.

Serving

After the pie is baked, let it cool slightly before cutting. It is delicious both warm and cold, and can be served plain or with a dollop of sour cream on the side. Personally, I enjoy savoring it with a glass of natural yogurt, which adds a touch of freshness.

Nutritional information

This cabbage pie is an excellent source of vitamins and minerals, thanks to the cabbage, which is rich in vitamins C, K, and fiber. Depending on servings and ingredients, a portion may contain approximately 250-300 calories, making it a satisfying and healthy choice for lunch or dinner.

Variations and suggestions

If you want to innovate, you can add other ingredients to the filling, such as sautéed mushrooms, ground meat, or cheese. You can also use herbs like oregano or thyme to enhance the flavor.

Frequently asked questions

- Can I use sauerkraut? Yes, sauerkraut can add a distinct note of acidity, but make sure to rinse it well to reduce the salt.
- How can I store the pie? You can keep it in an airtight container in the refrigerator for 3-4 days. You can reheat it in the oven to restore its crispy crust.

I conclude this recipe with the hope that you have discovered not just a way to prepare cabbage pie, but also a way to bring a touch of warmth and comfort into your kitchen. Enjoy your meal!

 Ingredients: Dough ingredients: 330 ml warm water, 3 tablespoons oil, 1 teaspoon sugar, 1 teaspoon salt, 600 g flour, 1 teaspoon yeast + 2 tablespoons flour, 1 tablespoon soft butter/margarine/lard, 1 egg yolk for greasing the pie. Filling: 1-2 cabbages (approximately 2 kg), 3 tablespoons oil, salt, pepper.

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