Red Pepper Cabbage Pie
This cabbage pie shall be spicy, while if you skip pepper at all it shall be a normal cabbage pie. Just this time (and on the photo) it is spicy.
Ingredients (red pepper cabbage pie)
1 kg cabbage, shredded
150 g onion, cubed
vegetable oil for frying
Red Pepper flakes
For the dough we’ll need
200 ml lukewarm milk
10 g dry yeast or 30 g fresh yeast
100 g butter
500-550 g A/P flour
1/4 tsp salt
— This is how the top of the cabbage pie may be sculptured while you cook out your fantasy; and now the direction how to cook the yum:
Directions (Cabbage Pie Recipe)
In a large bowl, dissolve yeast in a warm milk. Add 100 g flour. Mix. Cover and place in a warm place for 15–20 minutes or until bubbles form on surface.
Add butter. Mix.
Add eggs and salt. Mix.
Add flour and knead the dough. Put in a warm place. Check your dough in about 30 minutes. If it has already risen quite a bit, punch the dough down and let it rise again in a warm place.
Meanwhile, heat 2-3 tbsp oil in a large skillet over low heat.
Add onion and fry until transparent. Add cabbage. Simmer until the cabbage is soft (about 20-30 minutes).
Add eggs, salt and pepper. Mix and simmer for 3 minutes.
Set aside to cool.
Preheat oven to 180 ºC.
Divide the dough into two parts.
Grease a baking dish (I used a 20×30 cm dish).
Roll out one part of the dough, place in a baking dish.
Arrange the filling on the top.
Roll out the second part of the dough. Place onto the top of the filling, press the edges together to seal. Cut four slits in the top of the pie for the steam to escape.
Bake for 30–35 minutes. Let it cool a little bit.