Discover the delightful flavors of this Savory Cabbage and Egg Pie. Perfect for a hearty meal, this pie combines tender cabbage and hard-boiled eggs wrapped in a rich, buttery crust. Simple to prepare and absolutely delicious, it’s a perfect addition to your recipe collection.
Difficulty: Medium
Calories: 385 kcal/serving
Servings: 8
Cooking Time: 1 hour 30 minutes
Protein/Fat/Carbs: 16.0 g/22.0 g/30.0 g
Ingredients for 8 servings:
- Medium head of cabbage – 1
- Hard-boiled eggs – 4
- Butter – 2 tablespoons (30 g)
- Egg for brushing – 1
- Salt to taste
- Basil – a pinch
- Oregano – a pinch
For the dough:
- All-purpose flour – 2 cups (250 g)
- Cottage cheese (5% fat) – 8.8 oz (250 g)
- Butter – 4.4 oz (125 g)
- Eggs – 2
- Sugar – 1 tablespoon (12 g)
- Baking powder – 1 teaspoon (5 g)
Instructions:
Prepare the Cabbage:
Remove the outer leaves from the cabbage, then separate and cut them into 2 cm squares.
Add 3/4 cup (180 ml) of hot water to the chopped cabbage. Cover and simmer for 30 minutes. Coarsely chop the hard-boiled eggs.
Make the Dough:
Mix the cottage cheese, eggs, baking powder, and sugar. Add the softened butter. Sift the flour and combine it with the mixture to form the dough.
Divide the dough into two parts, with one part slightly larger than the other. Roll out the larger portion with a rolling pin.
Prepare the Filling:
Drain the cabbage using a colander, gently squeeze out excess moisture, and transfer it to a bowl. Add the butter, salt, basil, oregano, and chopped hard-boiled eggs. Mix well.
Assemble the Pie:
Preheat the oven to 350°F (180°C). Place the rolled-out dough onto a baking sheet. Spread the filling over the dough, leaving a 2.5-3 cm border.
Roll out the smaller portion of dough and cover the pie. Pinch the edges to seal. Brush the top with a beaten egg.
Bake:
Bake in the preheated oven for 30 minutes until golden brown.
Enjoy your delicious Savory Cabbage and Egg Pie, perfect for a comforting and satisfying meal!
