A Pie with Cabbage

A very unusual cabbage pie. In the filling which combined cabbage and cheese. However, it is surprisingly delicious. This cake is good for tea.

Ingredients

• yeast-free puff pastry 0.5 pcs.
• white cabbage 500 g
• butter 50 g
• mayonnaise 100 g
• chicken egg 3 pcs.
• any hard cheese 100 g
• salt pepper. nutmeg to taste

Directions

1. Wash the cabbage and cut into small cubes, transfer to a bowl. Boil 1.5 liters of water and boil the cabbage with boiling water. Place on drushlag and let the water drain. Transfer the cabbage to a deep skillet and add the oil. Put on fire, stir and cover. Simmer the cabbage for about an hour, shaking and stirring occasionally, until cooked. Cool it down. Grate the cheese on a fine grater and add to the cabbage. Put eggs, mayonnaise, salt and spices there, mix everything well. The filling for the cabbage pie is ready.
2. Defrost the dough at room temperature according to the instructions. Roll, sprinkling a little flour, into a layer a little larger than the shape, and transfer it into the shape, trim the sides. Use a fork to prick the dough into the bottom of the baking pan to prevent the dough from swelling when baking. Place baking paper on top of the dough and top with rice or peas to press down on the dough. Place the baking dish in an oven preheated to 220 degrees and bake for 15 minutes. Remove the filled paper and place the pan in the oven for another five minutes. Reduce heat in oven to 180 degrees. Spread the filling over the dough and flatten. Place the cabbage and cheese pie in the oven.
3. Bake at 180 degrees for about half an hour, until the filling is lightly browned. Part of the cheese can be omitted from the filling. And sprinkle it with cabbage pie on top, then it will have a more crispy cheese crust.