Russian Cabbage Pie

Elena Butuc

I finally managed to prepare the perfect cabbage pie - soft and fine crust perfectly matching the braised cabbage. I took the dough recipe from a Russian forum and I thought of using it for this pie. I really liked it, so I recommend you prepare it too.

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Ingredients

Metric US

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White flour

1.5 cups

●

Butter

100 g

●

Active dry yeast

4 g

●

Salt

0.5 tsp

for the dough

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Water

50 ml

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Cow milk

50 ml

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Sugar

2 tsp

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Egg

1 piece

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White cabbage

1 kg

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White onion

1 piece

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Sunflower oil

50 ml

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Salt

1 tbsp

for the filling

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Pepper

0.5 tsp

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Boiled eggs

3 pieces

optional

Step by step

Step 1

Finely chop the cabbage and the onion. Cook with a little oil in a frying pan.

Step 2

Mix periodically until the cabbage is soft and has a yellow-brown color. Turn off the heat and let cool properly.

Step 3

In the meantime, prepare the crust. Combine the flour with one teaspoon of sugar and 0.5 teaspoon of salt. Add 100g of butter.

Step 4

Mix the butter and the flour mixture with your hands until lumpy.

Step 5

Combine lukewarm water with yeast and one teaspoon of sugar. Let sit for ten minutes. Then add in here the egg and 50ml of warm milk. Beat well with a whisk until smooth.

Step 6

Add this to the flour and butter mixture and knead into an elastic and soft dough. If necessary, add a little more milk or flour - in case the dough doesn't have the desired consistency. Divide and shape into two balls, a larger and a smaller one.

Step 7

Season the cooled cabbage with salt and pepper. Optionally, you can add boiled eggs.

Step 8

Grease an oven pan with oil. Spread out the larger ball of dough and place in the pan, slightly lifting the edges up. Spoon the cabbage on top and close with the other crust.