Cabbage And Cheese Pie

Cabbage And Cheese Pie


For the dough:

  • 200 g spelt flour
  • 100 g rye flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon garlic in granules
  • 3 teaspoons olive oil
  • 150 ml mineral water

For the filling:

  • 1 leek
  • 1/2 head of cabbage
  • 1 piece of allowed cheese
  • spices: pepper, garlic in granules, salt and oregano

For the glaze:

  • 1 teaspoon butter
  • 1 teaspoon sour cream
  • 2 – 3 teaspoons mineral water


Knead the soft dough and leave to rest for half an hour. For the filling fry chopped leek on a little olive oil, add cabbage cut into stripes and fry until softened. Spice and remove from the heat. Divide the dough into 4 parts and stretch into circles using rolling pin. The point is that you go from the middle to the ends. If it breaks somewhere, nothing terrible. Patch it. Just take care when removing it to the baking dish. Grease baking dish and arrange: one layer of the dough, then filling, second layer of the dough, then grated cheese, third layer of the dough, then filling and finally the dough. Close the pie in a circle, gently pressing the ends. Stab the upper bark with a fork on few places and cover with a mixture of melted butter, sour cream and very little mineral water. Sprinkle with sesame. Bake at 200 degrees for about half an hour, then reduce to 180 and bake for another ten minutes. Adjust to your oven.

If you’re in restriction period put a little more butter for the glaze and don’t use sour cream

Cabbage And Cheese Pie

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