Pie with cabbage and egg

8 servings

60 minutes

Cabbage and egg pie is a traditional Estonian dish that combines simple yet hearty ingredients to create a harmonious flavor. Its history roots back to agricultural traditions when cabbage and eggs were used to prepare nutritious meals. The thin yeast dough, soft slightly crispy cabbage filling with the tenderness of boiled eggs and light creaminess of mayonnaise makes the pie versatile. It is perfect for both everyday lunch and cozy family gatherings. The aroma of fresh baking, golden crust, and balanced combination of flavors give it special appeal. It pairs wonderfully with light vegetable salads or sour cream sauce, making the meal truly homely.

Energy value per serving

• Calories: 358.5
• Proteins: 12.5g
• Fats: 15.5g
• Carbohydrates: 42.6g

Ingredients

• Wheat flour: 420 g
• Chicken egg: 6 pc
• Salt: 2 g
• Margarine: 55 g
• Water: 90 ml
• Dry yeast: 9 g
• White cabbage: 400 g
• Mayonnaise: 50 g
• Sugar: to taste

Cooking steps

1. For the test, mix sugar, salt, water, and two eggs. Add yeast and knead quickly. Then add flour and melted margarine, mixing until smooth. Leave the dough until it rises to double its size.

   Required ingredients:

   • Sugar:  to taste
   • Salt: 2 g
   • Water: 90 ml
   • Chicken egg: 6 pieces
   • Dry yeast: 9 g
   • Wheat flour: 420 g
   • Margarine: 55 g

2. To prepare the filling, take a cabbage head, wash it, clean it, and chop it into squares. Add 250 g of water to 560 g of chopped cabbage and simmer until ready but do not overcook. The cabbage should remain slightly firm; it will finish cooking in the oven.

   Required ingredients:

   • White cabbage: 400 g
   • Water: 90 ml

3. Take 400 g of boiled cabbage and mix it with three pre-cooked and chopped eggs. Add mayonnaise and stir until smooth. Salt to taste.

   Required ingredients:

   • White cabbage: 400 g
   • Chicken egg: 6 pieces
   • Mayonnaise: 50 g
   • Salt: 2 g

4. Roll out the risen dough and spread well-softened margarine on the surface.

   Required ingredients:

   • Margarine: 55 g

5. Fold the dough in half, then in quarters to form a square. Seal the edges well. Roll out to make a rectangle, fold in half, cover with plastic wrap and refrigerate for 30 minutes.

6. Once the dough cools down, cut it into two octagons of 200 g each and roll them into circles. Then place one circle of dough on a baking sheet, brush it with an egg and evenly distribute the cabbage filling. Cover with the second circle on top. Braid the dough and connect it with figures made from the dough on top. Brush the pie with a mixture of egg, sugar, and salt.

   Required ingredients:

   • Chicken egg: 6 pieces
   • White cabbage: 400 g
   • Sugar:  to taste
   • Salt: 2 g

7. Bake the pie in the oven for 40 minutes at 180 degrees.