Cabbage pie

Cabbage Pie Recipe: A Warm Delicacy

Preparation time: 30 minutes
Baking time: 45-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8-10

Cabbage pie is a classic dish that evokes warm childhood memories and brings a touch of nostalgia with every bite. It is a perfect combination of soft dough and delicious sautéed cabbage filling, which can be served warm or cold. This recipe is not just a tasty way to consume vegetables but also an example of how we can transform simple ingredients into something exotic and comforting.

Ingredients

For the dough:
- 1 ½ cups all-purpose flour (approximately 190 g)
- 100 g soft butter (at room temperature)
- 4 g dry yeast (approximately 1 ½ teaspoons)
- ½ teaspoon salt
- 50 ml lukewarm water
- 50 ml lukewarm cow's milk
- 2 teaspoons sugar
- 1 egg
- 1 egg yolk for brushing

For the filling:
- 1 ⅓ kg white cabbage
- 1 white onion
- 50 ml sunflower oil
- 1 tablespoon salt
- ½ teaspoon black pepper
- Thyme (optional)
- Dill (optional)
- 3 boiled eggs (optional)

Preparing the filling

1. Preparing the vegetables: Start by cleaning and finely chopping the cabbage and onion. These will form the base of your filling, and choosing fresh vegetables is essential for great taste.

2. Sautéing: In a large pot, add a little oil and sauté the onion over medium heat. Stir occasionally until it becomes translucent. Then, add the cabbage and continue to sauté, stirring periodically, until the cabbage softens and turns a yellow-brown color. Avoid drying it out too much, as it needs to retain its juiciness.

3. Seasoning: Once the cabbage is ready, turn off the heat and add salt, pepper, and, if desired, thyme or dill. Let the mixture cool completely. If you want to add extra flavor, you can include finely chopped boiled eggs.

Preparing the dough

1. Mixing the dry ingredients: In a large bowl, combine the flour, sugar, and salt. Make sure the ingredients are well mixed to achieve a uniform dough.

2. Adding the butter: Incorporate the soft butter into the flour mixture using your fingers until the dough looks sandy.

3. Activating the yeast (if necessary): In a small bowl, mix the lukewarm water with the yeast and 1 teaspoon of sugar. Let the mixture sit for 10 minutes until it forms foam. If you are using yeast that does not require dissolving, you can skip this step.

4. Forming the dough: Add the egg and lukewarm milk to the flour and butter mixture. Mix well with a whisk until the composition becomes homogeneous. Continue kneading, adding water or flour as needed, until you achieve an elastic and soft dough.

5. Dividing the dough: Divide the dough into two parts: one larger and one smaller. Cover them with a clean towel and let them rest for 15-20 minutes.

Assembling the pie

1. Preparing the baking tray: Preheat the oven to 180°C (moderate heat). Grease a baking tray (for example, a 28 cm diameter pizza tray) with a little oil.

2. Rolling out the dough: Take the larger ball of dough and roll it out on a floured surface until you get a suitably thin sheet. Place the sheet in the prepared tray, making sure to gently lift the edges.

3. Adding the filling: Spread the sautéed cabbage filling evenly over the dough.

4. Covering: Roll out the other ball of dough and cover the filling, sealing the edges to prevent the filling from leaking during baking.

5. Brushing: Beat the egg yolk and brush the pie on top. This step will give it a golden and appetizing appearance.

Baking the pie

1. Checking: Bake the pie for 20 minutes, then check if it has started to brown. Depending on the oven, the baking time can vary between 45 minutes and an hour. We are looking for a nicely browned crust, but do not let the pie become too hard.

2. Cooling: Once the pie is ready, let it cool slightly before removing it from the tray. Slice and serve warm!

Serving suggestions and combinations

This cabbage pie can be served plain or alongside a fresh salad. You can also pair it with a yogurt or sour cream sauce for added creaminess. If you want to add a touch of flavor, a glass of white wine or a natural fruit juice will perfectly complement the meal.

Frequently asked questions

1. Can I use other types of vegetables?
Of course! You can experiment with other vegetables, such as spinach, mushrooms, or even cheese.

2. What should I do if the dough is too sticky?
Add a little extra flour, but be careful not to overdo it so as not to dry out the dough.

3. How do I store the pie?
The pie keeps well covered with foil at room temperature for 3 days. It can be reheated in the oven.

A few final tricks

To achieve a pie with a perfect texture, make sure all ingredients are at room temperature. Also, don't be afraid to experiment with spices and herbs, customizing the recipe to your taste.

Cabbage pie is a dish that brings joy and warmth to every meal. Enjoy every bite and cherish the time spent in the kitchen! Bon appétit!

 Ingredients: DOUGH White flour 1+1/2 cups (cup=250 ml, not heaped) Butter 100 g -soft (at room temperature) Dry yeast -4 g (about 1+1/2 teaspoons) Salt 0.5 teaspoons Warm water -50 ml Cow's milk -50 ml Sugar -2 teaspoons Eggs -1 piece Yolk-1 for brushing on top at the end FILLING White cabbage 1+1/3 kg White onion- 1 piece Sunflower oil- 50 ml Salt- 1 tablespoon Black pepper 1/2 teaspoon Thyme Dill-optional (I don’t love it too much and didn’t add it) Boiled eggs 3 pieces (optional)-...not a big deal with the eggs

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