Recipe: Sauerkraut Egg Pie step by step with pictures | Handy.Recipes

Sauerkraut Egg Pie

Cooked cabbage and egg pie

Time to cook: 80 minutes

Total Servings: 6

Nutritional Value

Delicious homemade pie with cabbage, egg and herbs! It is quite quick and easy to prepare, and every housewife can find the products! Try it!)

Author of the recipe

Ingredients for cabbage and egg pie:


  • Butter (TM "Ekomilk") - 100 g
  • Cheese cheese (2-5% fat) - 100 g
  • Sugar - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Leavening Agent - 1/2 teaspoon
  • Egg - 1 pc
  • Wheat flour / Flour - 200 g


  • White cabbage / Cabbage - 300 g
  • Chicken egg (Boiled) - 3 pcs
  • Butter (ТМ "Ekomilk") - 50 g
  • Salt - 1 pinch.
  • Egg white - 1 pc
  • Green onion - 1 bunch.


  • Egg yolk - 1 pc
  • Water - 1 teaspoon
  • Vegetable oil - 1 teaspoon

How to cook cabbage and egg pie step by step with photos

Prepare products. Boil 3 chicken eggs in salted water for 5-7 minutes.

I use delicious butter TM "Ekomilk".

Sift flour into a bowl. We add cottage cheese, salt, sugar, baking powder and diced butter.

Mix the ingredients and add 1 egg.

Kneading dough.

Put dough in a plastic sachet and put in the fridge for 30 minutes.

Now let's make the stuffing. Shred the cabbage.

Put cabbage in a bowl, add a pinch of salt. Grind it with your hands for 1-2 minutes.

In heated dry (!) in heated dry frying pan place cabbage. Roast for 3 minutes over medium heat, stirring constantly with a spoon.

Then add butter to the cabbage in the pan.

Cook over low heat for 10-12 minutes, stirring occasionally with a spoon.

Grate boiled eggs and place in a bowl. Add fried cabbage, chopped green onions and egg white. Salt to taste.

Stir well. The filling is ready.

In a bowl mix the egg yolk, water and vegetable oil.

Take the dough out of the fridge. We divide it into two unequal parts - one is larger than the other. Roll out a large piece of dough into a rectangular shape. I have a 22x30 cm pie plate.

Then transfer the layer of dough to the baking tray lined with parchment. Spread stuffing in the form of a rectangle on the dough, reaching 3-5 cm to the edges of the dough.

Roll up the edges of the pastry "tube", Bringing them close to the stuffing.

From the small part of the dough, roll out a rectangle, equal to the size of the dough with the stuffing on the tray.

Grease the edges of the pastry with egg yolk mixture and cover with another sheet of pastry. Tip the edges of the pie "pie edges" with a fork.

Brush with egg yolk mixture.

Prick the bottom of the cake with a fork. Place a baking tray in the preheated oven.

Bake the cake for 30 minutes at 180 degrees.

Serve the cake with the greens.

Nutritional Value:

Whole Dish:
2425.2 Calories
80.7 g
161.3 g
185.6 g
Per Serving:
404.2 Calories
13.5 g
26.9 g
30.9 g
216.5 Calories
7.2 g
14.4 g
16.6 g

Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Eggs, Eggplant, Water, Green onions, Vegetable, Cabbage, Baking powder, Egg Yolk, Baking, Salted, Cakes, Cheesecake, Fudge

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