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Cabbage Pie Recipe

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This recipe for Cabbage Pie is from The Coldwell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
500g flour (3 1/8 cups) of flour
300g butter or margarine
1 cup of water
1 tsp lemon extract
1 egg
½ tsp salt

Cabbage Filling:
1 tbsp vegetable oil
1 full cabbage, thinly sliced
1.5 tsp of salt
4-5 eggs
Directions:
Directions:
Dough:
Mix the water, lemon extract, egg and salt in a glass. Pour over the flour and softened margarine or butter, cut up into smaller chunks.
Roll the dough into one big ball, and cut into two parts: 2/3 and 1/3 of the total size.
Cover and place into the fridge or freezer for 20-30 minutes.

Cabbage Filling:
Place sliced cabbage in a large pot, pour over with salt and oil and cook at medium heat, stirring occasionally until soft. Place in a fridge to cool. In the mean time, hard boil the eggs, cool them under cold water, then peel and cut them into small pieces. Add eggs to cabbage and mix well. Taste cabbage for salt.


Spread flour unto the bottom of the tray. No aluminum foil required. Take the dough and roll the 2/3 sized ball about an inch larger then the bottom of the cookie sheet. Place on the sheet and spread the cabbage filling. Roll the 1/3 sized dough ball and roll the size of the cookie sheet. Place on top of the filling. Merge the top and the bottom dough layers well. Take a fork and place holes uniformly along the top of the pie in order to let steam leave as the cabbage bakes.
Place in the oven and bake until done. This can be detected by lightly shaking the baking sheet. If the pie moves freely in the tray then it is done.

 

 

 

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