Mar 16, 2014

Creamy cabbage and tomato pie

I've had a craving for a delicious cabbage pie for some time now. I wanted to make the filling quite rich and hearty, so I added my good old favorite - sunflower seed cream. It makes the pie creamy and a little bit "eggy". I thought about the crust and decided to stick with the yeast dough. It is actually one of my favorite doughs. It isn't complicated at all and you can make it healthier by adding whole-wheat flour to the dough mixture. Yeast dough is also really cheap and contains only minimal amount of oil.

This pie was really hearty and just the way I wanted it to be. The crust was a little bit crispy but still fluffy and the filling was so creamy and yummy. Garnish with spring onions and serve with a bowl of warming soup.




about 25 pie squares


Yeast dough:

  • 2 Tbsp / 12 g active dry yeast
  • ½ tsp salt
  • ½ tsp dried thyme
  • a pinch of (brown) sugar
  • 1 ¼ cups / 200 g all-purpose flour
  • 1 cup / 120 g whole-wheat flour
  • 1 cup + 1 Tbsp / 250 ml handwarm water
  • 2 Tbsp oil

Mix the dry ingredients (yeast, salt, thyme, sugar and flours). Add water. Mix with your hands a little bit and then add the oil. Mix again and knead hard on a floured surface until the dough is elastic. Put the dough ball into a bowl and cover the bowl with a clean kitchen towel. Leave it in a warm place to rise for about 45 minutes. In the meantime you can prepare the filling.

Filling:

  • 3-4 Tbsp oil
  • 2 onions
  • 1 ½ tsp salt
  • ground black pepper to taste
  • 2 garlic cloves
  • 2 Tbsp chopped lemon peel
  • small head of cabbage (about 1 kg / 2 ¼ lbs)
  • ½ cups / 150 ml water
  • 2-3 bigger tomatoes

Sunflower seed cream:

  • 1 cups / 150 g peeled sunflower seeds (soak for a couple of hours or boil for 15-20 minutes)
  • ½ cups / 150 ml water
  • ½ tsp curry powder
  • ½ tsp salt




Heat up some oil in a thick-bottomed pot or on a large pan. Add chopped onions, half of the salt and some ground black pepper. Cook for a couple of minutes. Add chopped garlic and lemon peel. Cook for a minute. Add finely chopped cabbage. Cook for about 15 minutes, until the cabbage is slightly browned. Add water and the rest of the salt. Cover with a lid and let it simmer at medium heat until the cabbage is soft. In the meantime you can make the sunflower seed cream. Drain the soaked or boiled sunflower seeds. Add water, curry powder and salt. Blend until smooth. Add the cream to the softened cabbage along with chopped tomatoes. Stir, cook for a couple of minutes and remove the heat.

Preheat the oven to 400 F / 200 C. Take the risen dough and knead it for a minute. Put the dough ball on a greased baking tray and roll it wider. Lenghten the dough edges so the dough is covering the whole baking tray. Add the filling and spread it evenly onto the dough. Let the prepared pie rise for another 10-15 minutes until the oven is ready. Bake the pie at 400 F / 200 C for 25 minutes until the pie edges are golden brown. Serve with chopped spring onions and with a bowl of warming soup.



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