Alina
Baked cabbage pie is the perfect solution for when you want something warm and comforting without a lot of effort. The simple, yeast-free dough, together with the cabbage, carrot, and onion filling, creates a flavorful and satisfying dish. This pie is ideal for quick snacks, for those who prefer vegetarian recipes, or for days when you want something authentic and tasty at home.
The cabbage pie recipe can be useful for anyone who often finds themselves in a situation where they need to prepare something for tea or a snack quickly, but without too much effort and, of course, time. The cabbage pie features a simple dough made with vegetable oil, which can be prepared in just a few minutes. It does not contain yeast, eggs, or dairy products.
So, products made from this type of dough can be eaten by those who are fasting and vegetarians. So, let’s make a quick cabbage pie.
Ingredients
- 8 tbsp sunflower oil
- 5 tbsp water
- 1 coffee spoon baking powder
- 1/3 tsp salt
- 1/3 tsp sugar
- 1½ cups flour
- 2 cups cabbage
- 1 pc carrot
- 1 pc onion
- 1 pc egg
- to taste spices
Instructions
- Prepare the dough: mix the warm water, sugar, and salt. Then pour in the oil.
- Separately, mix part of the flour (about half) with the baking powder. Then pour into the liquid mixture and stir.
- Gradually add the flour in small amounts and knead the dough. The dough should not be thick and hard. Therefore, do not rush to add too much flour. Cover the dough with a lid and set it aside for a while.
- Preparation of the filling: chop the cabbage very finely and crush it lightly all at once. Chop the onion as desired. Grate the carrots with a grater.
- Combine the vegetables in a bowl. Crack an egg into the same bowl and season, then mix the ingredients. It is not necessary to add a raw egg to the cabbage filling in this case—it depends on your taste.
- So, the dough has rested, the filling is ready, and you can start shaping the pie.
- Place two-thirds of the dough on a sheet of parchment paper greased with oil. Using a rolling pin, roll out the dough into a thin layer (0.2 mm) of the desired shape.
- Spread all the cabbage filling over it, leaving 3-4 cm from the edge. I like to make thin pies with this dough, so use a little filling, placing it in a layer no more than 3 mm thick.
- The free edges of the dough are brought up.
- Roll out the rest of the dough into an equally thin layer and cover the filling with it. Carefully join and pinch together the edges of the top and bottom layers (the dough is quite delicate). Make a small hole in the center of the pie and bake in a preheated oven at 190 °C for about 40 minutes.
- A little wait and our cabbage pie is ready. It turned out incredibly tender and crispy.
- The only thing left to do is wait for it to cool down a little, then divide the pie into small portions and serve it warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
