Pie with Cabbage, Eggs, Herbs and Cheese

Juicy pie with young cabbage, eggs and herbs under a crispy cheese crust.

Servings: 8

Cook: 1 hour

Ingredients

For the dough:

Flour – 200 g
Salt – 5 g
Soda – 1/4 teaspoon
Vegetable oil – 60 ml
Sour cream – 100 g

For filling:

Cabbage – 200 g
Boiled eggs – 4 pcs.
Fresh dill – 10 g
Green onions – 10 g
Sour cream – 100 g
Salt to taste
Ground black pepper – to taste
Hard cheese – 50 g

For decoration:

Sesame – 5 g
Egg – 1 pc.

Directions

Sift the flour and mix it with all the ingredients for the dough (sour cream, vegetable oil, salt, sugar and soda).
You can knead the dough with a food processor, or with your hands. It doesn’t matter here at all.
You do not need to knead for a long time, just knead a soft, homogeneous dough that will not stick to your hands.
I wrap the dough in a bag and put it in the refrigerator for 30 minutes, rest.
In the meantime, I’m doing stuffing.
Finely chopped cabbage.
Cut the boiled eggs into small cubes.
Chop green onions and dill.
I rub the cheese on a fine grater.
Pour boiling water over the cabbage and leave for 5-10 minutes. Young cabbage will take 5 minutes, old cabbage will take 10 minutes.
Then I squeeze the cabbage well from the liquid and mix it with eggs, herbs and sour cream. Salt and pepper to taste.
Be careful, I am not adding cheese – it is for sprinkling!
The pie filling is ready.
I spread the dough on parchment, on which I will bake the pie. I dust the dough and paper well with flour.
Roll out the dough into a circle approximately 28 cm in diameter and trim the edges with my hands.
I spread the filling on the dough, level it, leaving a free edge of 2 centimeters.
I bend the edges of the dough, spread the folds slightly overlap. I trim the edges with my hands, making the circle as even as possible.
Sprinkle the filling with cheese on top.
I grease the edges of the cake with a scrambled egg (you can just milk).
For beauty, I decorate the sides with sesame seeds (this is optional and available).
I bake a pie with cabbage, eggs, herbs and cheese in an oven preheated to 170 degrees for 25 minutes, “Top-bottom” mode.
But it is better to focus on your oven and golden brown crust.
I give the cabbage pie with eggs, herbs and cheese to cool!
And you can invite everyone to the table. The pie is incredibly tasty, juicy, aromatic and keeps its shape well.
Thin dough, lots of toppings – perfect pie.
I hope you enjoyed the recipe and find it useful!

Bon Appetit!

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