Russian cabbage pie

Ingredients for 4 servings:

• 300 g flour
• 200 g butter
• 1 m.-large white cabbage, approx. 1.2 kg
• 3 m.-sized onion(s)
• 2 eggs, hard-boiled
• 50 g butter for frying
• 1 tsp caraway seeds
• 375 ml vegetable broth
• 4 tbsp parsley, chopped
• 100 g bacon, lean, diced
• Fat for the mold
• Salt and pepper, black

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 3 hours 40 minutes

savory with wine or sparkling wine, for a round 26 cm baking tin

Knead the flour with half a teaspoon of salt and the butter, adding 4-6 tablespoons of cold water to form a smooth dough. Wrap in cling film and chill for 1 hour. Meanwhile, quarter the cabbage and remove the stalk. Boil the cabbage in plenty of salted water for 10 minutes. Drain in a sieve, let it drain, and cut into strips. Peel and dice the onions. Peel and dice the eggs. Heat the butter in a saucepan and cook the onions until translucent. Add the cabbage, caraway seeds, bacon, and stock, cover, and simmer for about 45 minutes. Then let the liquid evaporate completely. Let the cabbage cool. Mix the cooled cabbage with the eggs and parsley and season with salt and pepper. Preheat the oven to 200°C (top/bottom heat) (gas mark 3, fan oven: 180°C). Grease a 26cm round baking pan. Roll out two-thirds of the dough on a floured surface. Line the dish with it and fill with the cabbage mixture. Roll out the remaining dough and cut out a small circle in the center. Place the dough sheet on top of the filling and press down firmly. Bake in the oven on the middle rack for about 45 minutes until golden brown. Serve with a glass of Crimean sparkling wine or white wine. Approx. 562 kcal per serving.