Cooking time
2 h.
Serves
8
Cuisine
Russian
Difficulty
Categories
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About this recipe
Discover the delightful taste of homemade shortcrust pie with a tender cabbage filling! This pie is the perfect combination of crispy pastry and juicy, aromatic cabbage, complemented by a creamy sauce and cheese. It will be a wonderful addition to your table, whether for a cozy family dinner or a festive gathering. Treat yourself to this culinary masterpiece, which is equally delicious served warm or cold.
Ingredients list
Total ingredients: 14
Serves:
For sauce:
Cream 25% fat - 200 ml
Egg - 2 pcs.
Salt - to taste
Ground black pepper - to taste
For dough:
Wheat flour - 230 g
Butter 82.5% - 120 g
Sour cream 33% - 20 g
Egg - 1 pcs.
Water - 3 tbsp.
Salt - 3 g
For filling:
White cabbage - 500 g
Onions 2 pcs. - 1 pcs.
Hard cheese - 150 g
Salt - to taste
Nutrition facts
Serves:
🥓
Fat
219г
🍚
Carbohydrates
262г
🥩
Proteins
97г
🔥
Kcal
Daily values
Preparation steps
Step 1
Gather all the necessary ingredients to create this delightful pie. Ensure that the butter, eggs, and sour cream are well-chilled, straight from the refrigerator. The water for the dough should also be ice-cold – you can even briefly place it in the freezer to achieve the ideal temperature.
Step 2
Remove the shortcrust pastry shell from the refrigerator. Prick the bottom of the pie several times with a fork to prevent the dough from puffing up during baking. Place the mold in a preheated oven at 190 degrees Celsius and bake the base for 15–20 minutes until golden brown.
Step 3
Once the pie crust is baked, evenly spread the cabbage and cheese filling over the dough, being careful not to pack it down. Then, gently pour the cream mixture over the filling. Generously sprinkle the remaining grated cheese on top to form an appetizing crust.
Step 4
Return the filled pie to the oven, preheated to 190 degrees Celsius, and bake for another 20 minutes until the filling sets and the cheese melts and turns golden brown. Remove the finished pie from the oven and let it cool slightly. Enjoy this fragrant dish, which is wonderful both warm and cold!
For sauce:
Step 1
Prepare the aromatic filling. Lightly beat the eggs with a fork or whisk. Add the cream, salt, and freshly ground black pepper to taste. Mix well until smooth. Optionally, you can enhance the flavor by adding a pinch of dried Provence herbs or other favorite seasonings.
For dough:
Step 1
Sift the flour onto a work surface, forming a mound. Grate cold butter directly into the flour using a coarse grater, then add the egg yolk and salt. With a long knife, quickly chop all ingredients until crumbly. Gradually pour in ice water, rapidly kneading the dough until it forms a cohesive ball.
Step 2
Roll out the dough into a circle about 29–30 cm in diameter. For easier handling, you can roll it between two sheets of parchment paper. Carefully transfer the rolled dough into a baking dish, shaping the bottom and sides of the future pie. Place the dish with the dough in the refrigerator for 40–50 minutes to chill thoroughly.
For filling:
Step 1
For the filling, finely shred the white cabbage into strips, and dice the onion into small cubes. Lightly salt the cabbage and thoroughly crush it with your hands – this will help it soften and become juicier more quickly when frying.
Step 2
Heat a skillet with ghee and sauté the onion until translucent. Add the prepared cabbage and continue to fry or braise over medium heat, stirring occasionally, until the cabbage is fully cooked. Allow the filling to cool before further use.
Step 3
Finely chop the fresh herbs. Grate the hard cheese using a coarse grater. Combine half of the grated cheese with the cooled cabbage filling, add the chopped herbs, and mix thoroughly to ensure all ingredients are evenly distributed.
Enjoy your meal!
Follow the instructions step by step