Cabbage & eggs pie recipe


Cabbage & eggs pie recipe

For this recipe you will need:
FOR DOUGH:
Half a liter of milk
2,5 - 3 cups flour
1 egg yolk
1 teaspoon salt
1 teaspoon sugar
Half a teaspoon of dry yeast
½ cup vegetable oil
Butter for greasing pan
FOR STUFFING:
Small head of cabbage
2-3 large onions
2 eggs
Salt and ground black pepper to taste
Vegetable oil for frying
Fresh herbs (optional)

The author of the recipe version is Miss Oksie

Preparation

Prepare the dough:

1. Warm the milk.

2. Mix the yeast and sugar with the warm milk.

3. As soon as the yeast is dissolved and there is foam, add the yolk, salt, sifted flour, and mix.

4. While mixing, gradually pour in the oil.

5. Stir the dough until it is soft, smooth to the touch, and there are bubbles visible in it.


6. Grease a high-sided pan with butter and put the dough in it.

Cover the pan and place it in a warm place for three hours.

Knead the dough twice during this time.

Prepare the stuffing:


7. Shred the cabbage and cut the peeled onion into half rings


8. Fry the vegetables in vegetable oil until they are soft.

Dress with salt and pepper.

Add 2 eggs in the end.

Mix, add greens, remove from heat, cool.


9. Cut a piece from the dough for the top of the pie.

10. Roll out the rest of the dough according to the size of the pie pan, including its sides.

11. Put the dough sheet into the pie pan and put the stuffing onto the dough.


12. Roll out the first piece of the dough, cut it into strips, and lay them in a crisscrossing pattern on top of the stuffing.

   
Cabbage & eggs pie before baking
Cabbage & eggs pie before baking


13. Bake for 40 minutes at 200 °C (400°F). 

You can use this recipe to make the pie with a single stuffing, such as Cabbage pie.


Cabbage pie before bakingFinished Cabbage Pie
Cabbage Pie before bakingFinished Cabbage Pie 



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