Cabbage pie with eggs
8 servings
80 minutes
Cabbage pie with eggs is a traditional dish of Russian cuisine, filled with home warmth and comfort. Its roots go back to rural cooking, where cabbage and eggs have always been accessible and nutritious products. The tender yeast dough with a crispy golden crust hides a juicy filling of stewed cabbage and pieces of boiled egg, creating a harmony of flavors—from the light sweetness of the dough to the soft creaminess of the filling. This pie is perfect for a family dinner or a cozy tea time. It can be served warm or cold and pairs wonderfully with sour cream and fresh herbs. The simplicity of preparation and rich taste make it a true culinary symbol of home comfort.
1
Mix the sifted flour with half a tablespoon of salt, sugar, and dry yeast. Then add 250 grams of room temperature butter and mix 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
- Dry yeast: 22 g
- Butter: 270 g
- Milk: 400 ml
2
Finely shred the cabbage, mix it with a tablespoon of salt, pour boiling water over it and let it sit for about ten minutes. Drain the water and squeeze out all the liquid from the cabbage, then sauté it in a deep pan with a mixture of olive and butter. Sauté on high heat for ten minutes, then add half a glass of milk and reduce to low heat. Cook for another twenty minutes while stirring constantly. Season to taste. Remove from heat and let 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
Boil two chicken eggs hard.
- Chicken egg: 2 pieces
4
Roll out the risen dough into thin layers, adding 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 holes in the pie with a fork or knife to allow it to breathe. Send the pie to an oven preheated to 180 degrees for half an hour until a golden crust forms. Before sending, brush the surface with beaten raw egg.
- White cabbage: 1 piece
- Chicken egg: 2 pieces
- Wheat flour: 500 g
- Milk: 400 ml
- Butter: 270 g
- Coarse salt: 1.5 tablespoon
- Sugar: 2 tablespoons
- Dry yeast: 22 g
- Olive oil: 50 ml
- Chicken egg: 2 pieces