The filling is the key to this delicious dish, and to achieve a perfect texture and taste, start by sautéing the finely chopped cabbage in a heated pan. Add oil, salt, and pepper to taste, stirring constantly. It is important to let the cabbage soften and change color, and if you notice it becoming too dry, you can add a little hot water to facilitate cooking. Once the cabbage is well sautéed and becomes soft, let it cool slightly. After it has cooled, incorporate the finely chopped dill, egg, and breadcrumbs. These ingredients will add extra flavor and texture to the filling. Mix well and set aside the obtained filling.
For the dough, combine the flour with salt and add warm water and vinegar. Knead well until you achieve a smooth, elastic, and non-sticky dough. Once you have reached the desired consistency, wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature. This will help the gluten relax, making it easier to roll out later.
On a lightly floured work surface, divide the dough into 10 equal parts. Using a rolling pin, roll each piece into a round sheet about 20 cm in diameter. Grease each disc well with lard, ensuring the entire surface is covered. Stack the sheets on top of each other, greasing the last sheet as well but with a smaller amount of lard to prevent the dough from drying out. Cover with plastic wrap and let it rest again for 15-20 minutes.
After this time, take all the stacked sheets and roll them out again with the rolling pin, this time until you obtain a large sheet about 50 cm in diameter. It is essential to ensure that the sheets do not stick to the rolling pin, so lightly flour it if necessary. Once you have obtained the large sheet, trim a little from the edges to facilitate separating it into sheets when baking. Place the filling in the center in the shape of a circle, with a diameter of 25-30 cm. Bring the edges of the dough towards the center, carefully covering the filling, then transfer the dish to a round baking tray lined with parchment paper.
To give an appetizing appearance, brush the surface with beaten egg yolk mixed with a few drops of water. Preheat the oven to 190 degrees Celsius and bake the pie for 25-30 minutes, until it becomes golden and browned. After removing it from the oven, let it cool on a wire rack, so it is perfect for serving. This cabbage pie will surely bring joy and delicious flavors to your table!
For the dough, combine the flour with salt and add warm water and vinegar. Knead well until you achieve a smooth, elastic, and non-sticky dough. Once you have reached the desired consistency, wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature. This will help the gluten relax, making it easier to roll out later.
On a lightly floured work surface, divide the dough into 10 equal parts. Using a rolling pin, roll each piece into a round sheet about 20 cm in diameter. Grease each disc well with lard, ensuring the entire surface is covered. Stack the sheets on top of each other, greasing the last sheet as well but with a smaller amount of lard to prevent the dough from drying out. Cover with plastic wrap and let it rest again for 15-20 minutes.
After this time, take all the stacked sheets and roll them out again with the rolling pin, this time until you obtain a large sheet about 50 cm in diameter. It is essential to ensure that the sheets do not stick to the rolling pin, so lightly flour it if necessary. Once you have obtained the large sheet, trim a little from the edges to facilitate separating it into sheets when baking. Place the filling in the center in the shape of a circle, with a diameter of 25-30 cm. Bring the edges of the dough towards the center, carefully covering the filling, then transfer the dish to a round baking tray lined with parchment paper.
To give an appetizing appearance, brush the surface with beaten egg yolk mixed with a few drops of water. Preheat the oven to 190 degrees Celsius and bake the pie for 25-30 minutes, until it becomes golden and browned. After removing it from the oven, let it cool on a wire rack, so it is perfect for serving. This cabbage pie will surely bring joy and delicious flavors to your table!
Ingredients
Filling -1.5-2 kg cabbage -80 ml oil -salt -pepper -1 bunch of fresh dill, finely chopped -1 egg -1 tablespoon heaping breadcrumbs Dough -300 g flour -1 teaspoon vinegar -1/2 teaspoon salt -200-250 ml water Others -100-150 g lard, at room temperature -1 beaten egg, for finishing