Cabbage pie tastes good and it’s super cheap to make. With salad it makes a nice light meal and leftovers are easy lunch next day. If you want to make a pie as big as a baking sheet, double the recipe.
Cabbage Pie
Filling:
1 onion
1 shallot
2 tbsp oil
2l shredded cabbage
1 tbsp molasses or brown sugar
1 tsp marjoram
0,5 tsp thyme
2 tsp parsley
0,5 tsp freshly ground black pepper
0,5-1 tsp salt
Dough:
2,5 dl water
25 g yeast
2 tsp molasses or sugar
pinch of salt
1 dl rye flour
2 dl whole wheat flour
4-5 dl wheat flour
1 tbsp oil
Brushing:
cold water
Start with the filling. Chop the onion and shallot coarsely. Heat the oil in a large pan (wok is good) or pot and sauté the onion and shallot couple of minutes. Add shredded cabbage, cover with lid and simmer until the cabbage is soft. Stir now and then.
While the cabbage is simmering, put the lukewarm water, yeast, molasses and salt into a bowl. Stir until yeast is dissolved. Add rye flour, whole wheat flour and about 3 dl wheat flour. Mix well and start to knead. Add more flour while you knead and in when you’re nearly done, knead the oil in. Cover with tovel and let rise until doubled.
Season the softened cabbage with molasses, herbs, salt and pepper. Punch down the dough and divide in two parts, one should be slightly bigger than the other. Take the bigger piece of dough and roll out about 25 cm x 35 cm rectangle. Spread the cabbage filling on it, but leave a 2-3 cm border of dough on each side. Roll out the smaller piece of douhg to a rectangle that is same size as the filling and cover the pie with it. Turn the edges of bottom dough on the edges and on top of the upper dough. Secure with fork. You may need brush some water between the doughs to make them stick well. Brush the pie with water and make few holes with fork. Bake about half an hour in 200 celsius degrees.
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