Cabbage Pie
6 servings
80 minutes
Another armor-piercing snack - hot or cold, depending on your preference. One of the few pies that are not much inferior to themselves the next day or even the day after preparation.
1
Mix the sifted flour with half a tablespoon of salt, sugar, and yeast. Combine the result with 250 grams of room temperature butter by hand until it resembles bread crumbs or coarse sand. Add 250 ml of milk and knead the dough. Leave it in a warm place for forty minutes to rise.
- Wheat flour: 500 g
- Coarse salt: 1.5 tablespoon
- Sugar: 2 tablespoons
- Fresh yeast: 22 g
- Butter: 270 g
- Milk: 400 ml
2
Meanwhile, finely shred the cabbage, mix it with a tablespoon of salt, pour boiling water over it, let it sit for about ten minutes, drain the water, and squeeze out all the liquid remaining in the cabbage. In a deep skillet, sauté the cabbage in a mixture of olive and butter. You need a little butter — about twenty grams. Sauté on high heat for ten minutes, then add half a glass of milk, reduce the heat to low. Cook for another twenty minutes, stirring constantly and adding salt to taste. Then remove from heat and let it cool.
- White cabbage: 1 piece
- Coarse salt: 1.5 tablespoon
- Olive oil: 50 ml
- Butter: 270 g
- Milk: 400 ml
- Coarse salt: 1.5 tablespoon
3
At the same time, boil two chicken eggs hard.
- Chicken egg: 2 pieces
4
Roll out the risen dough (it should resemble the dough for pastries in its soft, airy texture) into thin layers, remembering to use not only a rolling pin but also a sufficient amount of flour.
- Wheat flour: 500 g
5
Roll out a thin layer of dough on a baking sheet and evenly distribute the stewed cabbage and chopped hard-boiled eggs on top. Cover with another layer and seal the edges of the dough. Make a dozen holes in the pie with a fork or knife to allow it to breathe. Send it to an oven preheated to 180 degrees for half an hour until a golden crust forms. Before sending, you can brush the surface with beaten raw egg.
- White cabbage: 1 piece
- Chicken egg: 2 pieces