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Cabbage and Walnuts Pie


There are so many different kinds of pies. Crunchy, soft, with simple or rich and complicated fillings. It all depends on the dough and the way you are going to knead it and the way you are going to open the sheet.

This cabbage pie is so soft, that it reminds me of the hands of my grandmother that used to bake it. I have a habit of preparing it with fresh cabbage in during rainy Autumn months and sauerkraut around Christmas.
Cabbage is among my favorite vegetables and I always enjoy it as a salad, as ingredient of a comforting and tasty beef stew or as a pie filling.


Pie dough:

500 gr. all purpose flour

250 ml. warm water

a pinch of salt

Pie filling:

1 kg. white cabbage

200 ml. sunflower seed oil

warm water

150 gr. walnuts

salt and black pepper to taste

Knead a soft and elastic dough from the ingredients listed above. Divide it on 5 pieces, knead each of them and form small balls. Place them in a bowl, cover and leave in a warm place to rest for an hour or more, depends on the temperature you have in the room.

Prepare the pie filing. Remove all hard and damaged leaves, cut the cabbage in halves. Then cut off the heart, and slice in thin shreds using a knife or grate in food processor. Warm the oil in a bigger skillet and add the cabbage. Saute on low temperature. Try adding small amounts of warm water, it will help the cabbage to become soft and tastier.
When the cabbage is cooked, remove the skillet from the heat.
Chop the walnuts using a knife, or better use a mortar and pestle if you have one to crush them.
Add the walnuts in the cooked cabbage, add salt and black pepper and leave the pie filling to get cold.

Oil one round baking pan (30 to 32 cm. in diameter).
Place one of the dough balls on a floured surface and open a round sheet using a rolling pin. Place it in the baking pan.
Spread evenly 1/4th of the filling. Place the second sheet and filling. Place the 5th pie sheet on the top sprinkle some oil, cut the pie and bake on 200 degrees Celsius for and hour.

When the pie is ready take it out from the oven and cover it with a towel for 10 minutes. Serve with white cheese and yogurt.

This pie is not crispy, the dough is soft as a bread. You can also use a sauerkraut instead of the white cabbage. You can also buy a thick phyllo dough. In this case use three sheets for each layer of the pie and brush each of the sheets with some oil.


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