The long-simmered sweet cabbage and the crunchy tough skin are a wonderful combination.
Cabbage pie can be made either round or rectangular. Fairy tale Koivisto
Cabbage pie is one food influencer and chef Koivisto’s fairy tale favorite autumn pastries.
– My credit guide is really simple and does not require special ingredients or tools, he writes Fairy tale Koivisto in his blog.
Shred the kohlrabi, except for the very tough stem. Koivisto reminds us that cabbage loves a good stew.
– First, I fry the cabbage in a pot until soft, and then it goes into the oven with the pie crust to stew. I know many people add syrup to stewed cabbage dishes, but I never do that myself. When cabbage is simmered properly, it becomes sweet, Koivisto states.
Caramelized onions in the pot are perfect for cabbage pie.
Koivisto’s secret cabbage pie spice is oregano.
– I absolutely love the flavor combination of oregano and long-stewed cabbage.
The dough for the cabbage pie can be butter dough, but Koivisto recommends yeast-free miracle dough. Unlike pie bases in general, this easy base does not need to be made in advance. It also does not need to be raised.
– Many people make cabbage pie with butter dough, so did I before. There really isn’t any kind of raising agent for this, so there is no error in the instructions.
But you can of course also use ready-made butter dough. According to Koivisto, it works excellently.
Cabbage pie (pan)
Filling:
3 large yellow onions
1 kg of cabbage
2 tablespoons (rapeseed) oil
2 teaspoons of dried oregano
1 teaspoon of salt
Base:
2 dl of water
1 dl (rapeseed) oil
approx. 5 1/2 dl wheat flour
1/2 teaspoon salt
for lubrication, 2 tablespoons, e.g. oat milk
1. Peel and chop the onions. Shred the kohlrabi, except for the very tough stem.
2. Heat the oil in a pot and first sauté the onion for 10 minutes, stirring occasionally. Add cabbage and oregano. Fry for half an hour, stirring occasionally. The longer the cabbage is allowed to fry, the better it will be. Season with salt.
3. While the cabbage is frying, make the dough: mix water, rapeseed oil, wheat flour and salt in a bowl. Press and stretch until you get a stretchy ball. If the dough is too sticky, add flour a tablespoon at a time.
4. Divide the dough in half. Roll both pieces on baking paper into large circles. One will be the base of the pie, the other the lid. Roll out the base slightly larger than the lid and pull it onto the baking tray.
5. Spread the filling on top of the base so that there is two centimeters of empty space on the edges. Place the lid over the filling so that the paper remains on top. Carefully pull the paper away.
6. Fold the edges of the base over the lid. Press the base and lid together with a fork.
7. Lubricate the surface with oat milk and poke a few holes in the lid with a fork.
8. Bake the pie on the middle level of the oven at 200 degrees until the surface is nicely browned, about 35 minutes. Cover the pie with parchment paper and a clean kitchen towel to soften the crust.
Source: Satukoivisto.fi