Cabbage pie on yeast dough
12 servings
150 minutes
Cabbage pie on yeast dough is a cozy memory of Russian cuisine that preserves the warmth of home traditions. Its history begins in rural houses where housewives skillfully combined simple ingredients to create hearty and aromatic dishes. The tender, airy dough with light creamy notes encases a juicy, slightly caramelized cabbage filling complemented by the softness of boiled eggs. This pie embodies a simple yet refined taste where the sweetness of milk harmonizes with the slight acidity of cabbage and the richness of butter. The browned crust hides a juicy core, filling the home with a delightful aroma. Cabbage pie is perfect for family gatherings; it is enjoyed hot or warm while savoring its crispy crust and tender filling. It pairs wonderfully with fragrant tea or a light vegetable salad, becoming the centerpiece of a cozy feast.
1
Take the butter out of the fridge in advance — it should be soft. Chop the butter and two cups of flour into crumbs, then knead by hand until it resembles dough.
- Butter: 200 g
- Wheat flour: 500 g
2
Heat one glass of milk, add sugar and yeast, and mix well until fully dissolved.
- Milk: 2 glasss
- Sugar: 7 tablespoons
- Dry yeast: 7 g
3
Mix everything with flour and chopped butter, then add two more cups of flour and salt. Knead the dough until it becomes elastic and greasy, and pulls away from the hands.
- Wheat flour: 500 g
- Salt: 1 tablespoon
4
Cover the bowl with a cloth and let it rise for about one and a half hours.
5
Boil the eggs, cool them, peel, and set aside.
- Chicken egg: 4 pieces
6
Boil water in the kettle.
7
Chop the cabbage, salt it, squeeze it, put it in a pot, pour boiling water over it, and let it sit for 30 minutes. Then drain the water, melt a tablespoon of butter and a tablespoon of olive oil in a pan, add the cabbage, stir, pour in a cup of milk, salt, and simmer covered for about 30 minutes, stirring occasionally. When all the milk evaporates and the cabbage starts to brown slightly, turn off the heat, taste for salt, add more if needed, and let it cool slightly.
- White cabbage: 1 kg
- Salt: 1 tablespoon
- Olive oil: 1 tablespoon
- Butter: 200 g
- Milk: 2 glasss
8
If the dough has risen, divide it into two parts. Grease the baking tray with oil. Sprinkle flour on the board, coat half of the dough in flour and roll it out with a floured rolling pin. Use the rolling pin to transfer the dough to the tray (wrap it around the rolling pin and unroll it onto the tray). Shape it with your hands to fit the tray's shape for a base and sides. Add as much cabbage as you can, crumble eggs and cover with a lid made from the second half of the dough. You can cut out decorations from leftover dough and adorn the pie lid with them. Then use a fork or toothpick to poke holes in the lid.
- Butter: 200 g
- Wheat flour: 500 g
- Chicken egg: 4 pieces
9
Let the pie rise for 15 minutes before placing it in a well-heated oven. The temperature is 160 degrees Celsius. Baking time depends on the mode; in my gas oven without a fan, it takes 40 minutes, while in Tatiana Nikitichna's electric oven with a fan, it takes 15-20 minutes. Five minutes before the specified time, take the pie out of the oven and brush its surface with a yolk whipped with sugar and milk.
- Chicken egg: 4 pieces
- Sugar: 7 tablespoons
- Milk: 2 glasss