Bulk Cabbage Pie
8 servings
90 minutes
This is a rare occurrence: cabbage is usually served with classic yeast dough. But this option is also wonderful. We made the simplest dough, adding unsalted butter, flour, baking powder and salt together . The cabbage in the pie should be tender, tasty and in no case stale, otherwise its mustiness and the aroma of the vegetable warehouse will be transmitted to the entire pie.
1
Prepare all the ingredients.
2
Chop the cabbage into small squares and mince the onion.
- White cabbage: 300 g
- Onion: 1 head
3
Place the eggs in boiling water and cook for 11 minutes. Then cool them under running water.
- Chicken egg: 2 pieces
4
In a large skillet, heat vegetable and butter (40 g), and sauté the onion until golden.
- Vegetable oil: 15 ml
- Butter: 220 g
5
Add cabbage to the onion, season with a little salt, and simmer together, stirring occasionally, until the cabbage is soft.
- Salt: to taste
6
Peel and slice the eggs using an egg slicer or knife. Add the eggs to the cooked cabbage, taste, and add salt if necessary. Let the filling cool.
- Chicken egg: 2 pieces
7
Grate the chilled unsalted butter on a coarse grater and transfer it to a large bowl.
- Butter: 220 g
8
Add sifted flour with baking powder and salt (1/4 teaspoon) to the butter.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
- Salt: to taste
9
Crush the contents of the bowl with your hands until it resembles crumbs.
10
Place half of the dough in the mold and press it down a bit.
11
Spread the cabbage filling over the dough, then evenly distribute the remaining crumbs on top. Send the pie to a preheated oven at 180 degrees for 40 minutes.
12
Serve the finished pie warm or cooled.