Cabbage and Egg Pie

Name: Cabbage and Egg Pie
Total time: 40 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 250 ml Milk, cultured, whole, Kefir, Tine; 1 pcs Egg; 60 g butter; 7 g Dry yeast; 480 g Wheat flour; 600 g White cabbage; 1 pcs Onion; 3 pcs Egg; Sesame seeds; Salt and pepper

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A hearty and versatile yeast pie filled with braised cabbage and hard-boiled eggs. Perfect for lunch, dinner, or as a savory tea-time bake.

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Method

Mix warm kefir with yeast, then add the egg, salt, and melted butter

Gradually fold in the flour to knead a soft dough, and let it rise for 40–60 minutes

Filling: shred the cabbage, chop the onion, and sauté everything until tender; season with salt and pepper

Boil and chop the eggs, then mix them with the cabbage

Divide the dough into two parts for the bottom and top, add the filling, and cover with the second layer of dough

Cabbage and Egg Pie

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