Cabbage Pie
Baking and Desserts • European
Description
It doesn't matter whether you use yeast dough or unleavened dough — the main thing is that it is ready.
Ingredients
- Puff Pastry 2 pieces
- White Cabbage 1 piece
- Chicken Egg 7 pieces
- Butter 5 oz
- Salt 3 spoons
Step-by-Step Guide
Step 1
Remove the puff pastry packages from the refrigerator and let them thaw. Finely chop the cabbage. Place it in a deep pot and sprinkle with salt, then knead it well. Let it sit for fifteen to twenty minutes — the salt will draw out the juices from the cabbage.
Step 2
Meanwhile, boil six eggs. They should be kept in boiling water for five minutes — ideally, this results in a bright, crumbly yolk and a firm white. Once cooked, let the eggs cool slightly and chop them very finely.
Step 3
During this time, the cabbage should release its juice. You need to squeeze it out completely.
Step 4
Mix the cabbage with the eggs. Heat the butter over low heat and pour it into the filling — this will slightly melt the yolk and bind the mixture together.
Step 5
Take puff pastry (you can make it from scratch if you like).
Step 6
Roll out both layers of dough to fit the size of the baking tray. Spread the filling on one layer, then cover it with the second layer. Press the edges together, and use the dough scraps to create a decorative pattern on the surface of the pie. Brush it with beaten egg. Place it in an oven preheated to 355°F (350 degrees Fahrenheit) for about forty minutes. Let it cool slightly before serving.
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