Cabbage and cheese pie

Crust:

• 100 g butter
• 2 dl flour
• 2.5 dl grated cheese

Filling: 5

• 500 g fresh cabbage
• 1 tsp salt
• 1 tsp organic cane sugar
• A handful of chopped dill
• 2 boiled eggs
• 150 g grated cheese
• 100 g cottage cheese
• 2 eggs
• 100 g sour cream

Shred the cabbage finely and boil in slightly salted water until half-done. Drain and let cool. Prepare the crust. Combine the soft butter with cheese and flour to form a smooth dough. Press the dough into a 26 cm diameter pie tin, prick some holes into it with a fork and pre-bake the crust in the oven at 225 °C for 10 minutes. Combine the cooled cabbage with cheese, chopped boiled eggs, salt, sugar and dill. Spread the filling evenly on the pre-baked crust and pour the egg and sour cream mixture over it. Bake the pie in the oven at 180 °C for 40 minutes.