Traditional Cabbage & Egg Yeast Pie
A large, old-fashioned European savory pie made with soft yeast dough and a buttery filling of cabbage, onion, and chopped hard-boiled eggs. It’s baked as one large tray pie and cut into squares for serving — perfect for gatherings and family tables.
Ingredients
Method
- Prepare a standard enriched yeast dough using the flour, milk, sour cream, oil, sugar, salt, yeast, and egg. Knead until smooth and elastic.
- Cover and leave in a warm place until well risen and approximately doubled in volume.
- Meanwhile, prepare the filling. Finely slice or shred the cabbage and sprinkle it with the salt.
- Place the salted cabbage in a large bowl and pound or firmly massage it until it begins to release its juices.
- Finely chop the onion. Melt part of the butter in a large pan and sauté the onion until softened.
- Add the cabbage together with the liquid it has released. Cover and gently braise over low heat until tender.
- Gradually add the remaining butter while the cabbage cooks. Season with the sugar and a small amount of citric acid.
- Allow the cabbage mixture to cool.
- Peel and finely chop the hard-boiled eggs, then fold them into the cooled cabbage filling.
- Once the dough has risen, roll it approximately 1 cm (⅜ inch) thick and divide it into two unequal portions.
- Place the smaller piece of dough onto a greased baking sheet.
- Spread the prepared cabbage filling evenly over the dough, leaving a border around the edges.
- Cover with the larger piece of dough. Fold its edges underneath or around the edges of the bottom layer to enclose the filling.
- Leave the assembled pie to rise again briefly.
- Brush the top with beaten egg and prick it in several places with a fork to allow steam to escape.
- Bake in a moderately hot oven until the dough is cooked through and deeply golden, approximately 35–45 minutes at 180°C / 350°F.
- Allow to cool slightly before cutting into square pieces, as instructed in the original cookbook.
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