Cabbage Pie
A cabbage pie has one enemy: moisture. Shred the cabbage and put it in raw and it releases its juice straight into the dough, leaving the base gummy. So the cabbage is stewed until soft and completely dry, then cooled — a hot filling melts the dough from the inside.
- Prep
- 35 min
- Cook
- 45 min
- Rest
- 1 h
- Total
- 2 h 20 min
- Servings
- 8
- Level
- Medium
- Per serving
- 340 kcal
Ingredients
Dough
Filling
Makes: a 25 × 35 cm tin, 8 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Make the dough
Mix the warm milk with the yeast and sugar and leave for 10 minutes. Add the egg, salt, oil and flour and knead a soft dough that barely sticks to your hands.
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Step 2: Let it rise
Cover the bowl with a towel and leave somewhere warm for 60 minutes, until doubled.
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Step 3: Stew the cabbage
Shred the cabbage finely. Fry the onion and blitzed or grated carrot in the oil for 7 minutes, add the cabbage and stew for 20 minutes, until collapsed and soft.
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Step 4: Drive off the liquid
Take the lid off and cook for 5 minutes more so all the moisture goes. Season and cool completely.
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Step 5: Add the eggs
Stir the chopped boiled eggs into the cold cabbage — they bind the filling and soften it.
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Step 6: Assemble
Divide the dough in two, roll the larger piece out and line a greased tin with a rim of dough. Spread the filling, cover with the second sheet and seal the edges.
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Step 7: Glaze and pierce
Brush the top with beaten egg and prick it a few times with a fork — the steam has to escape or the crust balloons.
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Step 8: Bake
190°C for 40–45 minutes, until deeply golden. Let the pie stand for 15 minutes before cutting.
Tips & variations
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Tip
Use fresh, juicy cabbage — limp cabbage gives a dry, dusty filling.
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Variation
Add fried mushrooms or a handful of dill; bacon works too if you are not keeping it vegetarian.
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Swap
Ready-made puff pastry works instead of the yeasted dough: bake at 200°C for 30 minutes.
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Storage
Keeps 3 days; reheat slices in the oven so the pastry dries and crisps again.
Nutrition
| 1 serving | Whole dish 8 servings | |
|---|---|---|
| Energy | 340 kcal | 2,720 kcal |
| Protein | 9 g | 72 g |
| Fat | 14 g | 112 g |
| Carbohydrates | 45 g | 360 g |
Approximate values calculated from standard ingredient data.
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