Russian Cabbage Pie
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 200 g butter
- 1 medium white cabbage, approx. .2 kg
- 3 medium onion (s)
- 2 egg (s), hard-boiled
- 50 g butter for fryin
- 1 teaspoon caraway seeds
- 375 ml vegetable stock
- 4 tablespoon parsley, chopped
- 100 g bacon, lean, diced
- Fat for the shape
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Knead the flour with half a teaspoon of salt and the butter, using 4 - 6 tablespoons of cold water
- add to make a smooth batter. Wrap in cling film and refrigerate for 1 hour.
- In the meantime, quarter the cabbage and remove the stalk. Boil the cabbage in plenty of salted water for 10 minutes. Pour into a sieve, drain and cut into strips. Peel and dice the onions. Peel and dice the eggs as well.
- Heat the butter in a saucepan and let the onions become translucent. Add the cabbage, caraway seeds, bacon and stock and cook covered for about 45 minutes. Then let the liquid evaporate completely in the open. Let the cabbage cool. Mix the cooled cabbage with the eggs and parsley and season with salt and pepper.
- Preheat the oven to 200 degrees top / bottom heat (gas: level 3, convection: 180 degrees).
- Grease a round 26-inch baking pan. Roll out two thirds of the dough on a floured work surface. Line the mold with it and pour in the cabbage mass. Roll out the rest of the dough and cut out a small circle in the middle. Place the sheet of pastry on top of the filling and press firmly.
- Bake in the oven on the middle rack for about 45 minutes until golden brown.
- Serve with a white Crimean sparkling wine or a glass of wine.
- Approx. 562 Kcal. per serving
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