Pie with cabbage, leek and egg
6 servings
100 minutes
Cabbage pie with leeks and egg is a fragrant, tender, and hearty representative of Russian cuisine. This recipe has roots in traditional peasant pies that used simple yet nutritious ingredients. The airy yeast dough, soft cabbage filling, aromatic leeks, and the tenderness of boiled eggs create a harmony of flavors. It is perfect for family lunches or cozy evenings with tea. The combination of vegetables and eggs makes the pie balanced and nutritious, while the light sweetness of the dough enhances its taste. It is served warm to keep the dough soft and allow the filling to reveal its richness. Such a dish not only satisfies hunger but also brings an atmosphere of home comfort where care and warmth are valued.
1
Dissolve the yeast in warm milk, gradually adding part of the sifted flour (about half a cup). Cover the mixture and place it in a warm place for 40 minutes.
- Dry yeast Dr.Oetker: 10 g
- Milk: 75 ml
- Wheat flour: 500 g
2
After 40 minutes, add softened butter, sugar, and salt to the dough, then gradually add the remaining flour. Knead the dough and let it rest for 1.5 hours. Then punch down the dough and let it rest for another 1.5 hours.
- Butter: 100 g
- Sugar: 150 g
- Salt: 0.3 teaspoon
- Wheat flour: 500 g
3
Prepare the filling: add chopped cabbage to the sautéed leek and carrot in butter. Let it simmer on low heat.
- Cabbage: 500 g
- Leek: 1 piece
- Carrot: 1 piece
- Butter: 100 g
4
Divide the dough into 2 parts, placing one in the bottom of the mold. Add the filling: a layer of cabbage, then a layer of chopped boiled eggs. Cover the filling with the second part of the dough. Make holes on top for steam to escape. Brush the pie with a lezon (egg + 1 tsp of boiled water). Bake in a preheated oven at 180 degrees for 40 minutes.
- Cabbage: 500 g
- Chicken egg: 2 pieces
- Wheat flour: 500 g
- Chicken egg: 2 pieces
- Water: 75 ml