Cabbage Pie - Dukan

Name: Cabbage Pie - Dukan
Ingredients: Ingredients: -1 cabbage (1 kg) -salt; pepper; -a little water -1 teaspoon olive oil Phyllo dough: -2 eggs -1 egg white -1 box Activia 0 -salt -2 tablespoons wheat bran -4 tablespoons oat bran -1 packet dry yeast

Appetizers - Cabbage Pie - Dukan by Aura M. - Recipia

The Dukan-style cabbage pie can be prepared starting from the cruise phase, on PL days. The cabbage is cooked separately until it reduces and becomes dry, then placed between two layers of dough made with eggs, yogurt, and bran. It is not a traditional layered pie but a light one, baked in a heat-resistant dish and allowed to cool before cutting. Quick Info Total time: not specified exactly; preparation includes 30 minutes for soaking the cabbage, followed by cooking and baking Preparation time: at least 30 minutes for the cabbage, plus the time needed to prepare the mixture Baking time: approximately 40 minutes, in two stages Servings: number not specified; the pie is cut after cooling Difficulty: easy Recipe type: cabbage pie for the Dukan diet, suitable for PL days during the cruise phase Ingredients For the cabbage filling - 1 cabbage of about 1 kg - salt, to taste - pepper, to taste - about 150 ml of water - 1 teaspoon of olive oil For the dough - 2 eggs - 1 egg white - 1 container of Activia 0 yogurt - salt - 2 tablespoons of wheat bran - 4 tablespoons of oat bran - 1 packet of dry yeast For the dish - a very small amount of olive oil, for greasing Preparation method 1. Prepare the cabbage Slice the cabbage thinly, as for a salad. Place it in a bowl, sprinkle with salt, and let it sit for about 30 minutes. During this time, it will soften slightly and start to release water. 2. Cook the filling Put the cabbage in a pot or a suitable cooking dish. Add about 150 ml of water, the olive oil, and more salt only if necessary. Cover the pot with a lid and allow the cabbage to simmer until it softens. Once the cabbage has softened, remove the lid and continue cooking until the water evaporates. Stir occasionally with a wooden spoon, especially towards the end, to prevent the cabbage from sticking to the pot. When there is no liquid left, add pepper to taste. This recipe uses more pepper as it pairs well with the cabbage and gives it a more pronounced flavor. Set the filling aside while you prepare the dough. 3. Prepare the pie mixture Separate the eggs. Beat the two egg whites along with the extra egg white and a pinch of salt until you achieve a foam. Add the yolks and yogurt, then mix until the mixture becomes smooth. Stop the mixer and fold in the wheat bran and oat bran. The ingredient list includes a packet of dry yeast, but the original recipe does not specify when to add it. If you follow the noted steps, it is not mentioned in the dough preparation. It is good to keep this discrepancy in mind before you start the recipe. 4. Bake the first layer Grease the heat-resistant dish very lightly. The original recipe recommends using a napkin to spread a small amount of oil over the surface of the dish. Pour half of the dough mixture into the dish and spread it as evenly as possible. Bake the first layer for 10 minutes. The oven temperature is not specified in the basic recipe, so use the temperature you typically bake similar egg and yogurt mixtures. 5. Add the cabbage and the rest of the dough Remove the dish after 10 minutes and place the cabbage filling over the first layer. Spread it as evenly as possible, then pour the remaining mixture on top. Return the dish to the oven and bake the pie for about 30 minutes, until the dough is cooked. 6. Let the pie cool After baking, allow the pie to cool before cutting it. While it is hot, the layers are softer and may separate more easily. After cooling, it cuts better and can be served. Why I make this recipe often It’s a simple way to use cabbage in a dish different from salad or the usual cabbage meal. The dough made with eggs, yogurt, and bran is sufficient to hold the filling, and the recipe does not require traditional pie crust. It can also be prepared in advance, as it is easier to portion after cooling. Tips The cabbage should be allowed to reduce well before being placed in the pie. If there is too much water left in the filling, the dough can become soggy, making the pie harder to cut. Salt should be added carefully. The cabbage is salty before cooking, so taste the filling before adding more salt to the pot. Do not cut the pie immediately after removing it from the oven. Cooling helps the mixture to set. Pepper can be adjusted to taste, but the recipe is designed with a generous amount of pepper in the cabbage filling. Substitutions The recipe mentions Activia 0 yogurt. This can be used as indicated in the original ingredients. No alternative is specified, and changing the amount is not recommended. For oil, use one teaspoon in the cabbage filling and a very small amount for greasing the dish. No more is needed according to the recipe. Variations You can adjust the amount of pepper according to your taste. Otherwise, to keep the recipe suitable for the Dukan diet, it is better not to add any other ingredients not listed in the original. If you prefer a milder pie, use less pepper. For a more intense filling, stick to the original recommendation and season the cabbage more generously. Serving ideas The pie is served after it has cooled and can be cut into pieces. It is suitable as a light main dish or as a prepared meal in advance on PL days during the Dukan cruise phase. Frequently Asked Questions Can this pie be eaten on any day of the Dukan diet? The recipe is suitable starting from the cruise phase, on PL days. It is not presented as a recipe for the attack phase or for PP days. Why should the cabbage be left with salt for 30 minutes? Salt helps the cabbage to soften and release some water before cooking. This way, the cabbage cooks more easily, and the filling does not remain too watery. Is it mandatory to use a lot of pepper? No. The recipe recommends a larger amount of pepper because it complements the cabbage, but the quantity can be adjusted to taste. Why is only half of the dough baked first? The first layer is baked for 10 minutes to form a base before adding the cabbage. After the filling is added, the rest of the mixture is incorporated, and the pie is baked to completion. When is the dry yeast added? The ingredient is listed in the original list, but the preparation steps do not specify when to add it. For this recipe, the information remains unclear and should not be supplemented with a presumed step. Nutritional values The values are estimated, as the exact brand and nutritional values of the yogurt, the final size of the pieces, or the amount of cabbage left after cooking are not specified. For the entire pie, with all the mentioned ingredients, the estimate is approximately: - 800-950 kcal - 50-60 g protein - 75-95 g carbohydrates, some of which come from the fiber in the cabbage and bran - 25-32 g fat If the pie is divided into 6 pieces, one serving would have approximately 135-160 kcal, 8-10 g protein, 12-16 g carbohydrates, and 4-5 g fat. These values are indicative, not an exact nutritional calculation. Storage and reheating After cooling, store the pie covered in the refrigerator. It is easier to handle and cut when cold. For serving, it can be eaten cold or reheated. Heat only the desired piece, as the pie may become softer if heated repeatedly.

Cabbage Pie - Dukan

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