Cabbage Pie

We had a lot of leftovers from the wedding, including a ton of cabbage salad. There was too much of it to eat as a salad before it gets bad, so we used it as a pie filling. The dough recipe was from cookbook and for the filling I sautéd 2,5 l cabbage salad. But here’s the recipe for the original filling too.

Cabbage Salad with Tahini Dressing
(for 4-8 persons)

500-600 g cabbage
2 carrots
1 bell pepper

2 tbsp tahini
1 tbsp lemon juice
pinch of sugar
1 garlic clove
freshly ground black pepper
2 tbsp water

Thinly slice the cabbage and put to a bowl. Sprinkle with salt and squeeze with your hands until the cabbage starts to get soft. Peel and shred the carrots, dice the bell pepper and mix with the cabbage. Combine the dressing ingredients and mix with the salad.

Cabbage Pie

3 dl water
20-25 g yeast
0,5 tbsp salt
0,75 dl oil or margarine
about 500 g wheat flour

3 l cabbage
3 tbsp oil
5 dl water
1 tbsp salt
3 tbsp sugar
1,5 tbsp distilled vinegar
melted margarine

Dough: Put 1,5 dl lukewarm water and dissolve the yeast in it. Add 2 dl wheat flour, mix well, cover with a towel and allow to rise. Add rest of the water, salt and some wheat flour. Add the oil and more wheat flour and knead. Cover with a towel again and allow to rise.

Filling: Heat the oil in a large pan. Fry the cabbage until it starts to brown. Add water and simmer until cabbage is soft. Add the rest of the ingredients and let cool.

Punch down the dough and divide it in two. Take the bigger piece of dough and roll it to a baking sheet sized rectangle. Spread the filling on it. Roll the other dough ball to a little smaller rectangle and put it on top of the filling. Brush the edges with cold water and close tightly. Brush the pie with margarine and bake in 200 Celsius degrees 30 minutes or until golden brown.


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