Weekend Cabbage Pie

There's something uniquely comforting about the aroma of a freshly baked pie, and this Weekend Cabbage Pie is the epitome of homey goodness. A beloved classic in many Eastern European kitchens, savory pies, or 'pirogi', are a staple for family gatherings and cozy afternoons. This recipe features a soft, pillowy yeast dough that encases a wonderfully savory and slightly sweet filling of tender cabbage, carrots, and a surprising hint of apple. It's the perfect slow-paced baking project for a lazy weekend, rewarding your efforts with a truly satisfying and heartwarming meal.

Weekend Cabbage Pie

Cooking: 4 hours

Quantity: 8 Servings

Per serving

Calories: 395 kcal

Proteins: 11 g

Fats: 14 g

Carbohydrates: 59 g

Dough Ingredients

• 500 g all-purpose flour
• 2 teaspoons instant dry yeast
• 2 teaspoons salt
• 1 tablespoon sugar
• 2 large eggs
• 220 ml water
• 30 g butter
• 15 g vegetable oil
• 1/2 beaten egg for egg wash

Filling Ingredients

• 500 g white cabbage
• 1 large onion
• 1 carrot
• 50 ml vegetable oil
• 1 apple
• salt, sugar to taste

How to Make the Weekend Cabbage Pie

Shred the cabbage into very thin strips.

Add the sliced apple to the other filling ingredients.

Cook the filling over low heat for about an hour, stirring occasionally.

Pour some neutral vegetable oil into a deep skillet or Dutch oven. Add the chopped onion to the heated oil and sauté for a couple of minutes, stirring. Add the shredded cabbage and grated carrot. Sprinkle with salt and sugar. Peel the apple and cut it into thin slices. Add the sliced apple to the other filling ingredients.

Cover the skillet with a lid. Cook the filling over low heat for about an hour, stirring occasionally. You can add a little dry white wine or apple cider about 10 minutes before it’s done. The wine should be evaporated over medium heat.

Preparing the dough.

Now, let’s make the dough. Heat the water to 25-30°C (77-86°F). In the warm water, dissolve the salt and sugar, pour in the vegetable oil, and add the piece of butter. Crack in the chicken eggs and whisk the liquid ingredients thoroughly until the butter melts.

Add the instant dry yeast.

Mix the dry and wet ingredients.

Roll out the dough into a rectangular sheet measuring 25×35 centimeters.

Combine the dry and wet ingredients. Knead the dough for 10 minutes. Cover the bowl with another bowl, a lid, or plastic wrap. Let it rise in a warm place for 1 hour, then punch it down and let it rise for another hour.

Divide the dough in half. Flour your work surface. Roll out one half of the dough into a 25×35 cm (10×14 inch) rectangle.

Place the dough in the baking dish, spreading it evenly.

Place the dough into a baking dish, spreading it evenly. Gently press the edges up the sides.

Spread the cooled cabbage filling over the dough.

Cover with the top layer of dough and seal the edges.

Cover the pie with a towel and let it proof in a warm place for 40-50 minutes.

Roll out the remaining dough thinly as well. Cover the filling with it and seal the edges.

Prick the top of the dough with a fork to allow steam to escape during baking. Cover the pie with a towel and let it proof in a warm place for 40-50 minutes.

Brush the risen pie with beaten egg.

Brush the risen pie with beaten egg.

Bake for 35-40 minutes until golden brown.

Preheat the oven to 185°C (365°F). Bake for 35-40 minutes until golden brown. If you have a gas oven, I recommend turning the pie 180 degrees after 25 minutes to ensure it browns evenly.