This Cabbage and Rice Pie is a delicious and hearty dish that combines a flaky, golden crust with a flavorful cabbage filling. The savory cabbage and onion mixture is complemented by boiled eggs, rice, and a touch of parsley, creating a comforting meal that can be enjoyed on its own or paired with a side salad.
Preparation, Cook, and Total Times
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 servings
Cuisine This recipe is inspired by Eastern European cuisine, where cabbage is often used in savory pastries. The use of a yeast-based dough and a cabbage filling makes this dish a hearty and satisfying option for any meal.
Full List of Ingredients
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For the Filling:
- 1 small cabbage, finely chopped
- 1 onion, finely chopped
- 1 tablespoon vegetable oil
- 3 boiled eggs, grated
- 1/2 cup cooked rice
- 1 tablespoon fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
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For the Dough:
- 1 1/2 cups flour
- 1 teaspoon instant yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup warm milk
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise
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For Topping:
- 1 egg yolk, for brushing
- 1 tablespoon sesame seeds
Step-by-Step Cooking Directions
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Prepare the Cabbage:
- Finely chop the cabbage and place it in a large bowl. Sprinkle with salt and squeeze it with your hands until the cabbage releases its juices. Set it aside.
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Cook the Onion:
- Finely chop the onion and heat vegetable oil in a pan over medium heat. Add the onion and cook until it becomes soft and translucent, about 10 minutes.
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Cook the Cabbage:
- Add the chopped cabbage to the pan with the onion and cook for another 10 minutes, stirring occasionally. Set aside to cool slightly.
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Prepare the Eggs:
- Boil 3 eggs in a pot of water for about 12 minutes. Peel the eggs and grate them using a grater. Set them aside.
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Make the Dough:
- In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Add warm milk, olive oil, and mayonnaise to the dry ingredients and mix to form a dough.
- Knead the dough for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place until it doubles in size (about 1 hour).
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Prepare the Filling:
- In a separate bowl, mix the cooked cabbage mixture with the grated boiled eggs, cooked rice, and chopped parsley. Season with salt and black pepper to taste.
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Assemble the Pie:
- Preheat the oven to 180°C (350°F).
- Divide the dough in half. Roll out one half of the dough and place it into a greased baking dish or pie pan.
- Spread the cabbage filling evenly on top of the dough. Roll out the remaining dough and place it over the filling, sealing the edges by pinching them together.
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Brush and Bake:
- Separate the egg yolk from the white and brush the top of the pie with the egg yolk. Sprinkle sesame seeds on top for added texture and flavor.
- Bake in the preheated oven for 35 minutes or until the pie is golden brown and the dough is cooked through.
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Serve:
- Let the pie cool for a few minutes before slicing and serving. Enjoy with a side salad or as a main dish!
Nutritional Information (Per Serving)
- Calories: 290 kcal
- Protein: 8 g
- Carbohydrates: 35 g
- Fat: 14 g
- Fiber: 4 g
- Sodium: 450 mg
- Cholesterol: 80 mg
The Origins and Popularity of the Recipe Cabbage-filled pies are a classic in Eastern European cuisine, where cabbage is a staple ingredient in many dishes. This variation incorporates rice and eggs for added texture and flavor, making it a satisfying meal that can be enjoyed any time of the year. The use of yeast dough gives the pie a soft, flaky texture that perfectly complements the savory filling.
Reasons Why You’ll Love This Recipe
- Hearty and Satisfying: The combination of cabbage, rice, and eggs makes this pie a filling and nutritious meal.
- Crispy and Flaky: The yeast-based dough bakes up light and crispy, providing the perfect contrast to the savory filling.
- Customizable: You can easily add other vegetables or meats to the filling, making it a versatile dish that suits your preferences.
Health Benefits
- Rich in Fiber: Cabbage and rice are both high in fiber, which supports digestive health and helps maintain a healthy gut.
- High in Protein: Eggs add a good amount of protein to this dish, making it a satisfying meal.
- Low in Calories: This dish is relatively low in calories, especially when compared to heavier meat-based pies.
Serving Suggestions
- With a Side Salad: Serve this pie with a fresh green salad to add a refreshing contrast to the rich, savory filling.
- With Pickled Vegetables: Cabbage pies pair wonderfully with pickles or other pickled vegetables for an extra layer of tang and crunch.
- With Yogurt or Sour Cream: A dollop of plain yogurt or sour cream on the side complements the flavors of the pie and adds a creamy touch.
Cooking Tips
- Let the Dough Rise Properly: Be sure to allow the dough enough time to rise so that it becomes soft and fluffy when baked.
- Squeeze Out Excess Water from the Cabbage: Make sure to squeeze out the excess moisture from the cabbage to avoid a soggy pie.
- Add More Flavor: Feel free to add herbs or spices like thyme, dill, or garlic to the filling for additional flavor.
Variations to Try
- Meat Version: Add cooked ground beef, turkey, or pork to the filling for a heartier, meat-filled version of this pie.
- Cheese Version: Stir in some shredded cheese (cheddar, mozzarella, or feta) into the filling for a cheesy twist.
- Vegan Version: Omit the eggs and dairy, and substitute the mayonnaise with a plant-based alternative like vegan mayo.
Conclusion This Cabbage and Rice Pie is a delicious and comforting dish that is easy to make and perfect for any occasion. Whether you serve it as a main course or as a hearty side, it’s sure to satisfy your taste buds. With its flaky crust and flavorful cabbage filling, it’s a dish that’s both satisfying and healthy.
10 Comprehensive FAQ Section
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Can I use a store-bought pie crust? Yes, if you’re short on time, you can use a store-bought pie crust. Just be sure to adjust the baking time as needed.
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Can I make this pie ahead of time? Yes, you can prepare the pie ahead of time and refrigerate it until you’re ready to bake it. It can be stored in the fridge for up to 24 hours.
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Can I freeze this pie? Yes, you can freeze the assembled but unbaked pie. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Bake directly from frozen, adding additional baking time.
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What can I substitute for mayonnaise? You can substitute the mayonnaise with sour cream or Greek yogurt for a tangier flavor.
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Can I use other vegetables in the filling? Yes, feel free to add other vegetables like mushrooms, spinach, or bell peppers for extra flavor.
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Can I make this pie gluten-free? Yes, you can substitute the regular flour with a gluten-free flour blend to make it gluten-free.
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How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
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Can I use a different type of cabbage? Yes, napa cabbage or savoy cabbage can be used instead of regular cabbage for a slightly different texture and flavor.
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Can I add meat to the filling? Yes, you can add cooked ground meat like beef, turkey, or chicken to the filling for a more filling version.
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How do I know when the pie is done? The pie is done when the top is golden brown and the dough is fully cooked. You can check the internal temperature with a food thermometer, which should read 190°F (88°C).