Cabbage pie with egg
10 servings
150 minutes
Cabbage pie with egg is a cozy dish filled with home warmth and European culinary traditions. Its roots trace back to rural recipes where simple and accessible ingredients turn into a hearty treat. The tender yeast dough, golden and airy, harmoniously combines with the juicy cabbage filling complemented by boiled eggs. The slight sweetness of the dough enhances the natural flavor of the vegetables, while the crispy crust makes the pie especially appetizing. It is served as a standalone dish or as an addition to soups and salads. It is perfect for cozy family lunches and warm evenings with a cup of tea. Such a pie not only satisfies hunger but also awakens memories of home cooking where every bite is filled with care and tradition.
1
Sift the flour and mix it with sugar, yeast, salt, and cold butter.
- Wheat flour: 500 g
- Sugar: 3 tablespoons
- Dry yeast: 14 g
- Salt: 1 teaspoon
- Butter: 250 g
2
Grind to a crumbly state (like for shortcrust pastry).
3
Gradually add warm milk (about 40 degrees).
- Milk: 400 ml
4
Knead a smooth, elastic, soft dough. It should easily come away from the walls while maintaining its tenderness.
5
Place the dough in a warm place for about one and a half hours. You can turn the oven on to 40 degrees and leave the dough there.
6
Finely chop the cabbage, generously salt it, lightly massage it, and pour boiling water over it. Let it sit for 10-15 minutes.
- Cabbage: 1.5 kg
- Salt: 1 teaspoon
7
Drain the water from the cabbage and squeeze it (be careful not to burn yourself - the cabbage will still be hot).
8
In a pan, heat vegetable and butter, lightly fry the cabbage for 5-10 minutes.
- Vegetable oil: 2 tablespoons
- Butter: 250 g
9
Pour milk into the cabbage, reduce the heat, and simmer until all the milk evaporates.
- Milk: 400 ml
10
Boil the eggs hard.
- Chicken egg: 4 pieces
11
Chop the egg and mix it with cabbage.
- Chicken egg: 4 pieces
12
Check the test — it should increase by about twice.
13
Take out the dough, separate 2/3 of it, roll it out and fill the mold, I usually have 26 cm.
14
Place the filling and cover with the remaining dough. Prick with a fork to let steam escape.
15
Brush with yolk mixed with milk.
- Egg yolk: 1 piece
- Milk: 400 ml
16
Place in an oven preheated to 200 degrees.
17
After 35 minutes, check the barrels with a wooden stick; if the dough is still not ready and the top is well browned, cover the pie with foil and bake for another 15-20 minutes.