Cabbage pie with quail eggs and cheese
8 servings
70 minutes
Cabbage pie with quail eggs and cheese is a cozy dish of Russian cuisine, infused with the aromas of home warmth. Its history begins in traditional village recipes where cabbage has always been an accessible and nutritious ingredient. The pie's flavor is rich and harmonious: tender yeast dough, slightly crispy cabbage filling, creamy texture of quail eggs, and a light saltiness of Adyghe cheese create a wonderful combination. This dish is perfect for family dinners or gatherings with friends and pairs well with tea or fermented milk drinks. The pie can be served warm or chilled, enjoying its rich taste and soft texture.
1
Sift the flour and mix it with 2 tablespoons of sugar (level) and 1 teaspoon of salt.
- Wheat flour: 3.5 glasss
- Sugar: 2 tablespoons
- Salt: 2 teaspoons
2
In a saucepan, mix kefir with vegetable oil and warm slightly. Remove from heat and add yeast, stirring well.
- Kefir: 1.5 glass
- Vegetable oil: 0.5 glass
- Dry yeast: 11 g
3
Add enough water to the starch to dissolve it. Pour into the kefir mixture and stir again.
- Potato starch: 1 tablespoon
4
Pour the kefir mixture into the flour and knead the dough well. Cover the bowl with plastic wrap and place it in a warm place for 30-40 minutes to let the dough rise. If you feel that the dough hasn't risen as much as you'd like during this time, don't worry, it's normal; it will rise while baking.
- Kefir: 1.5 glass
- Wheat flour: 3.5 glasss
5
At this time, we prepare the filling. Boil the eggs hard, rinse with cold water, and peel them. For the filling, the eggs can be mashed or diced. Chop the onion into cubes and mince the garlic. Shred a cabbage head weighing about 1 kg.
- Quail egg: 8 pieces
- Onion: 1 head
- Garlic: 2 cloves
- Cabbage: 1 kg
6
Melt a tablespoon of butter and sauté the onion in it. Add cabbage and fry until half cooked. Season with salt and pepper. Add minced garlic and bay leaf and simmer for a couple of minutes. Remove from heat. Add eggs. Remove the bay leaves.
- Butter: 1 tablespoon
- Onion: 1 head
- Cabbage: 1 kg
- Salt: 2 teaspoons
- Ground black pepper: pinch
- Garlic: 2 cloves
- Bay leaf: 2 pieces
- Quail egg: 8 pieces
7
Preheat the oven to 185°C.
8
Grease the baking form with vegetable oil. Divide the dough into 2 parts. Stretch half of the dough into a layer in the baking form (or on a baking sheet), sprinkling with flour. Place the cabbage mixture on top, and spread Adyghe cheese over it. Cover with another layer of dough, stretching it to size. Pinch the edges. Brush the top with beaten chicken egg. Make fork holes in several places to let the pie 'breathe'.
- Vegetable oil: 0.5 glass
- Wheat flour: 3.5 glasss
- Cabbage: 1 kg
- Adyghe cheese: 150 g
- Chicken egg: 1 piece
9
Bake the pie for 30-40 minutes until golden brown. Remove from the oven, cover with a clean towel, and let it cool slightly.