Pie with young cabbage and leeks
10 servings
120 minutes
Pie with young cabbage and leek is a delicate dish of Russian cuisine, full of spring aromas and subtle flavors. In ancient times, such pies were made in villages as a symbol of home comfort and care. The crispy dough soaked in butter harmoniously combines with the juicy filling of young cabbage and leek, giving the pie a sweet, tender taste with light nutty notes of parmesan. Baked to a golden color, it becomes an ideal treat for a family lunch or cozy evening. It pairs wonderfully with a cup of fragrant tea or a light sour cream sauce. This pie is a true anthem of Russian culinary art, revealing the beauty of simple yet perfectly complementary ingredients.
1
Mix flour and butter until crumbly. Transfer to a bowl and mix with half of the grated Parmesan, add 75 ml of cold water and knead the dough. Roll the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Wheat flour: 280 g
- Butter: 130 g
- Parmesan (Parmigiano Reggiano): 80 g
2
In a large skillet, heat olive oil, add chopped onion, and cook for 10 minutes. Then add shredded cabbage and cook together for 15-20 minutes over medium heat.
- Vegetable oil: 1 tablespoon
- Leek: 2 stems
- White cabbage: 500 g
3
Preheat the oven to 200 degrees. Roll out the chilled dough, place it in a mold, forming edges. Line the inside with parchment and fill it with dry beans or peas. Place the mold in the oven for 10-15 minutes to slightly bake the base. After that, remove the beans and parchment and place the pie base in the oven for another 5-7 minutes.
4
Reduce the oven temperature to 150 – 170 degrees. Mix the eggs, yolk, cream, and remaining parmesan. Place the filling in the pie dish, season with salt and pepper, and pour in the egg mixture.
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
- Cream: 200 ml
- Parmesan (Parmigiano Reggiano): 80 g
- Salt: to taste
- Ground black pepper: to taste
5
Put the pie in the oven for 40 minutes.
