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Traditional Cabbage & Egg Yeast Pie

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.
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Prep Time 40 minutes
Cook Time 40 minutes
Raising time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 18
Course: Main Course
Cuisine: European
Calories: 480
Ingredients Method

Ingredients
  

For the yeast dough
  • 1 –1.2 kg 8–9½ cups all-purpose flour
  • 1¾ cups 420 ml milk
  • 3 tbsp sour cream
  • 150 g ⅔ cup corn oil or olive oil
  • 50 g ¼ cup sugar
  • 1 tsp salt
  • 50 g fresh yeast*
  • 1 large egg
For the cabbage filling
  • 1.5 kg 3.3 lb fresh green cabbage
  • 4 –5 large eggs hard-boiled
  • 1 onion
  • 150 g ⅔ cup butter, divided
  • 20 g salt about 3½ tsp, or to taste
  • Citric acid a small pinch, to taste
  • 1 tbsp sugar
  • For finishing
For finishing
  • 1 beaten egg for brushing

Method
 

  1. Prepare a standard enriched yeast dough using the flour, milk, sour cream, oil, sugar, salt, yeast, and egg. Knead until smooth and elastic.
  2. Cover and leave in a warm place until well risen and approximately doubled in volume.
  3. Meanwhile, prepare the filling. Finely slice or shred the cabbage and sprinkle it with the salt.
  4. Place the salted cabbage in a large bowl and pound or firmly massage it until it begins to release its juices.
  5. Finely chop the onion. Melt part of the butter in a large pan and sauté the onion until softened.
  6. Add the cabbage together with the liquid it has released. Cover and gently braise over low heat until tender.
  7. Gradually add the remaining butter while the cabbage cooks. Season with the sugar and a small amount of citric acid.
  8. Allow the cabbage mixture to cool.
  9. Peel and finely chop the hard-boiled eggs, then fold them into the cooled cabbage filling.
  10. Once the dough has risen, roll it approximately 1 cm (⅜ inch) thick and divide it into two unequal portions.
  11. Place the smaller piece of dough onto a greased baking sheet.
  12. Spread the prepared cabbage filling evenly over the dough, leaving a border around the edges.
  13. Cover with the larger piece of dough. Fold its edges underneath or around the edges of the bottom layer to enclose the filling.
  14. Leave the assembled pie to rise again briefly.
  15. Brush the top with beaten egg and prick it in several places with a fork to allow steam to escape.
  16. Bake in a moderately hot oven until the dough is cooked through and deeply golden, approximately 35–45 minutes at 180°C / 350°F.
  17. Allow to cool slightly before cutting into square pieces, as instructed in the original cookbook.