Closed Cabbage Pie
Very tasty, made from simple ingredients, tender and soft! This closed cabbage pie is baked from enriched yeast dough with a filling that includes eggs. Perfect for hearty snacks - great to take on the go or to work.
Updated : 16 January, 2026
Easy
About 1 hour.
Ingredients
250 milliliters
Milk
5 grams
Dry yeast
1.33 tablespoon
Sugar
350 grams
Wheat flour
4
Chicken eggs
100 grams
Butter
1 tablespoon
Vegetable oil
1.5 teaspoon
Salt
500 grams
White cabbage
0.5
Carrot
1
Garlic
0.25 tablespoon
Breadcrumbs
to taste
Ground pepper mix
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make a closed cabbage pie, prepare the necessary ingredients and seasonings for a delicious enriched pie with filling.
Step 2
Pour 170 ml milk (room temperature) into a small bowl and add 1 tbsp sugar.
Step 3
Add 5 g fast-acting dry yeast.
Step 4
Add 2 tbsp wheat flour.
Step 5
Mix everything and place in a warm spot for 15-20 minutes to activate the yeast.
Step 6
Crack 1 egg into a large bowl, then add 40 g softened butter.
Step 7
Mix the egg and butter well.
Step 8
After the time is up, pour the activated yeast mixture into the egg-butter mixture.
Step 9
Mix until smooth.
Step 10
Sift in 300 g wheat flour in parts and add 1 level tsp salt. You may need a little more or less flour - go by the dough consistency.
Step 11
Mix all ingredients together.
Step 12
Continue bringing the dough together by hand and knead it thoroughly.
Step 13
Grease the dough with a little vegetable oil, then leave it in a warm place for 40 minutes to proof.
Step 14
Place a skillet on the stove and add 60 g butter, then add 1/2 tsp salt, 1 tsp sugar, and turn the heat to high.
Step 15
Add 500 g finely shredded cabbage to the skillet.
Step 16
Add 1/2 carrot, coarsely grated.
Step 17
Stir the cabbage and carrot together and sauté on the highest heat for about 5 minutes.
Step 18
Add 1 clove garlic (finely chopped), dried herbs to taste, and a mix of red and black pepper to taste.
Step 19
Pour in 50 ml milk.
Step 20
Stir, reduce heat to medium, cover with a lid, and continue stewing for about 7 minutes.
Step 21
Transfer the cooked cabbage to a bowl and add 2 hard-boiled eggs, finely chopped. (If you don’t want to add eggs, skip this step.)
Step 22
Mix well - the filling is ready.
Step 23
After proofing, place the dough on a lightly floured table, punch it down, and cut it into two uneven parts.
Step 24
Flatten the larger part and roll it out into a thin round.
Step 25
Place it into a baking pan, spread evenly, and press up the sides. A pan 28 cm (11 in) in diameter or larger works for this amount.
Step 26
Sprinkle the dough in the pan with a small amount of breadcrumbs.
Step 27
Add the cabbage-and-egg filling and spread it in an even layer.
Step 28
Roll out the second part of dough into a thin round and place it over the filling.
Step 29
Seal the edges of the two dough rounds together well.
Step 30
Make random cuts on top with scissors and make a hole in the center, then leave the pie in a warm place for 30 minutes to proof.
Step 31
After proofing, brush the pie with egg yolk beaten with a little milk.
Step 32
Bake in a preheated 175°C (347°F) oven for about 40-45 minutes, until golden brown. Time is approximate - go by your oven.
Step 33
Remove the pan from the oven, transfer the pie to a cutting board, and slice into portions.
Step 34
Enjoy your meal and a cozy tea time!
Author note
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