It's saturday morning, they announced unusual warm weather and sun today and there are lots of pleasant or less pleasant things to be done. But I can't do that before I have my cup of coffee and while drinking my coffee, I thought I should share a piece of my pie with you guys. And as I cannot literally share my pie, I will share my recipe.
I wanted to bake it for quite some time now, due to this vivid memory about the cabbage pie we ate on the university's halls, when we had late evening courses to attend to.
I know for many of you cabbage might rhyme well with garbage... but you may keep that thought to yourself.
For some it is fasting time, some are vegetarians or have a vegetarian friend, and this pie can be so delicious without any use of animal products.
For some it is diet time and is a known fact that cabbage is a negative calorie food.
And those who are neither fasting, nor vegetarian, nor losing weight, they might just try something else.
Ingredients:
- Burek or filo pastry. If you are as lucky as me to have a turkish store around the corner, then you might find Burek pastry. I used them for the first time yesterday. They look like some giant, raw pan cakes. And that is what they are but it turns out they are a little more sophisticated pan cakes, they are layered pan cakes. If you don't live in Cologne though, filo pastry is just as good, for sure.
- 1 small cabbage
- 1 medium onion
- olive oil - generously
- 1 egg (optional)
- water
- fresh dill
- spices: salt, pepper, rosmarin, caraway, marjoram etc.
- sesame seeds (optional)
- cut the onion and then the cabbage very small ( read: put them in the mixer, one at a time)
- put some oil in a pan, stew the onion, later add the cabbage too, add some water and keep stirring from time to time so that it doesn't stick to the bottom of the pan.
- spice it up (salt, pepper, rosmarin, caraway, marjoram)
- keep adding a little water as it drops down
- when the cabbage is soft (done) add some fresh dill in the composition
- oil a big backing pan, put two layers of pastry at the bottom, spray the pastry with some oil, so that it won't get to dry later
- now, depending on how big is the backin pan and how much cabbage you got, you can either put just one layer or more cabbage-pastry layers. I only had one, because I was hungry and lazy.
- another layer of pastry on top, well sprayed with oil, some water and if you like a well blended egg for a nice golden coat.
- I only now got the brilliant idea of spreading some sesame seeds on top. That should not only look good but taste good as well. Will come back with an edit when I try that. It might be sooner than you think, cause I saved some Burek 'pan cakes' in the freezer.
- slice the pie while still raw. Later it will be difficult and it will break ( I promise that).
- put it in the oven for about 40 minutes or so, at about 180 degrees, till you have a nice golden crust on top
Bon Appétit! And watch out...you might not get enough of it!
