Cabbage Pie in the Oven – A Homemade Delight
Total Time: 1 hour and 30 minutes
Preparation Time: 30 minutes
Baking Time: 1 hour
Number of Servings: 6-8
This cabbage pie in the oven is a simple and delicious recipe, perfect for any occasion. The aroma of meat and cabbage combines harmoniously, creating a dish that will delight the taste buds of the whole family. Here’s how to prepare it step by step, to achieve a perfect result.
Ingredients:
For the dough:
- 500 g flour
- 1 teaspoon salt
- 200 ml warm water
- 50 ml sunflower oil
For the filling:
- 1 kg sauerkraut
- 2 large onions
- 200 g minced meat (pork, beef, or a combination)
- 2 tablespoons oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg (for brushing the pie)
Preparation:
1. Preparing the dough: In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the warm water, then the oil. Mix with a fork, then knead the dough for 5-10 minutes until it becomes elastic and smooth. Let it rest covered with a damp towel for 20 minutes. This technique will help the gluten relax, resulting in dough that is easier to roll out.
2. Preparing the filling: While the dough is resting, finely chop the onion and sauté it in a pan with oil over medium heat until it becomes translucent. Add the minced meat and cook until browned. Then, add the well-drained sauerkraut, paprika, and thyme. Stir and cook on low heat for 10 minutes – this step will help intensify the flavors. Taste and season with salt and pepper to your liking.
3. Forming the pie: Divide the dough into two parts, one larger for the base and one smaller for the top. Roll out the larger dough on a floured surface to create a thin sheet that will cover the bottom of a baking tray. Place the dough in the tray, making sure to raise the edges slightly to form a wall.
4. Filling the pie: Add the cabbage and meat filling evenly over the dough in the tray. Roll out the smaller dough and place it on top, sealing the edges well with a fork to prevent the filling from leaking during baking. Egg wash for a golden appearance: beat the egg and brush the surface of the pie with a pastry brush.
5. Baking: Preheat the oven to 180°C (350°F) and place the pie inside for about 45-60 minutes or until it becomes golden and crispy. You can check the pie after 30 minutes to ensure it doesn’t burn.
6. Serving: Let the pie cool slightly before cutting it. Serve it warm, alongside sour cream or yogurt, to balance the flavors!
Practical Tips:
- If you prefer a less salty version, you can use fresh cabbage, sautéed instead of sauerkraut. In this case, you will need to add a bit of vinegar for a sour taste.
- You can add seasonal products such as carrots or mushrooms to the filling to diversify the flavors.
- This recipe can also be prepared in advance; the pie can be frozen before baking, so you always have a quick dessert on hand.
The cabbage pie in the oven is a basic recipe, but with many possible variations. Experiment with different ingredients to find the perfect combination that delights you!
Total Time: 1 hour and 30 minutes
Preparation Time: 30 minutes
Baking Time: 1 hour
Number of Servings: 6-8
This cabbage pie in the oven is a simple and delicious recipe, perfect for any occasion. The aroma of meat and cabbage combines harmoniously, creating a dish that will delight the taste buds of the whole family. Here’s how to prepare it step by step, to achieve a perfect result.
Ingredients:
For the dough:
- 500 g flour
- 1 teaspoon salt
- 200 ml warm water
- 50 ml sunflower oil
For the filling:
- 1 kg sauerkraut
- 2 large onions
- 200 g minced meat (pork, beef, or a combination)
- 2 tablespoons oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 egg (for brushing the pie)
Preparation:
1. Preparing the dough: In a large bowl, sift the flour and add the salt. Make a well in the center and pour in the warm water, then the oil. Mix with a fork, then knead the dough for 5-10 minutes until it becomes elastic and smooth. Let it rest covered with a damp towel for 20 minutes. This technique will help the gluten relax, resulting in dough that is easier to roll out.
2. Preparing the filling: While the dough is resting, finely chop the onion and sauté it in a pan with oil over medium heat until it becomes translucent. Add the minced meat and cook until browned. Then, add the well-drained sauerkraut, paprika, and thyme. Stir and cook on low heat for 10 minutes – this step will help intensify the flavors. Taste and season with salt and pepper to your liking.
3. Forming the pie: Divide the dough into two parts, one larger for the base and one smaller for the top. Roll out the larger dough on a floured surface to create a thin sheet that will cover the bottom of a baking tray. Place the dough in the tray, making sure to raise the edges slightly to form a wall.
4. Filling the pie: Add the cabbage and meat filling evenly over the dough in the tray. Roll out the smaller dough and place it on top, sealing the edges well with a fork to prevent the filling from leaking during baking. Egg wash for a golden appearance: beat the egg and brush the surface of the pie with a pastry brush.
5. Baking: Preheat the oven to 180°C (350°F) and place the pie inside for about 45-60 minutes or until it becomes golden and crispy. You can check the pie after 30 minutes to ensure it doesn’t burn.
6. Serving: Let the pie cool slightly before cutting it. Serve it warm, alongside sour cream or yogurt, to balance the flavors!
Practical Tips:
- If you prefer a less salty version, you can use fresh cabbage, sautéed instead of sauerkraut. In this case, you will need to add a bit of vinegar for a sour taste.
- You can add seasonal products such as carrots or mushrooms to the filling to diversify the flavors.
- This recipe can also be prepared in advance; the pie can be frozen before baking, so you always have a quick dessert on hand.
The cabbage pie in the oven is a basic recipe, but with many possible variations. Experiment with different ingredients to find the perfect combination that delights you!