Cabbage and cheese pie


  • 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.