Cabbage Pie

8 servings

90 minutes

Cabbage pie is a traditional dish of Russian cuisine, loved for its simplicity and rich flavor. Its history traces back to ancient peasant traditions when cabbage was an affordable and nutritious ingredient. The tender sour cream dough with butter forms a golden, crispy crust, while the filling of cabbage stewed in milk with eggs adds juiciness and softness to the pie. The light sweetish taste of cabbage combines with the buttery dough, creating a harmony of flavors. The pie is perfect for a cozy family dinner or a festive table. It can be served hot or cold, and paired with fragrant tea it becomes a true treat that transports you to an atmosphere of home comfort.

Energy value per serving

• Calories: 498.5
• Proteins: 11.9g
• Fats: 34.5g
• Carbohydrates: 34.8g

Ingredients

• Butter: 250 g
• Sour cream 10%: 200 g
• Wheat flour: 280 g
• White cabbage: 700 g
• Milk: 365 ml
• Chicken egg: 5 pc
• Sugar: 1 tsp
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. Pour flour into a large bowl. Grate 200 grams of very cold butter on a coarse grater, occasionally dipping it in flour for convenience.

   Required ingredients:

   • Wheat flour: 280 g
   • Butter: 250 g

3. Mix the butter with the flour until crumbly.

4. Add sour cream and start mixing the dough with a spoon, and when the ingredients combine, continue kneading with your hands until the dough forms a tight ball.

   Required ingredients:

   • Sour cream 10%: 200 g

5. Shape a thick flatbread, wrap it in plastic, and refrigerate for 30-40 minutes.

6. Place 4 eggs in cold water, bring to a boil, cook for 8 minutes after boiling, then leave in hot water for the same time.

   Required ingredients:

   • Chicken egg: 5 piece

7. Chop the cabbage finely.

   Required ingredients:

   • White cabbage: 700 g

8. Mash the cabbage with your hands and transfer it to the pan.

9. Pour 350 ml of milk into the cabbage, add sugar, place on heat, bring to a boil and simmer on low heat until the cabbage is soft.

   Required ingredients:

   • Milk: 365 ml
   • Sugar: 1 teaspoon

10. At the end of stewing, salt the cabbage to taste and add 50 grams of butter. Increase the heat and stew, stirring until all the milk evaporates.

    Required ingredients:

    • Salt:  to taste
    • Butter: 250 g

11. Let the cabbage cool down. To cool it faster, you can transfer it to a clean dish.

12. Chop the boiled eggs finely and add them to the cabbage.

    Required ingredients:

    • Chicken egg: 5 piece

13. Divide the dough into two parts. Roll one out to a thickness of about 5 mm.

14. Spread the dough on the bottom and sides of a 26 cm diameter mold and sprinkle it with starch (this is needed to prevent moisture from the filling from making the dough wet).

    Required ingredients:

    • Wheat flour: 280 g

15. Spread the cabbage filling on the dough.

16. Roll out the second part of the dough into a circle the size of a pie and cover the cabbage filling with it.

17. Pinch the edges of the dough. You can use a fork to press the edges of the dough.

18. Brush the pie with a mixture of egg and milk if you want it to be golden and glossy. Make a hole in the center of the pie for steam to escape.

    Required ingredients:

    • Chicken egg: 5 piece
    • Milk: 365 ml

19. Send the pie to the oven preheated to 180 degrees for 30-35 minutes.