Cabbage Pie Ingredients:
about half a kilogram of chopped sauerkraut (or grated),
1 package of pie crust (500 grams),
pepper,
paprika powder,
(salt as needed, because sauerkraut is usually already salty),
sunflower oil,
sparkling water,
(1 large onion, some use onion, some don’t).
Preparation:
Fry the onion in heated oil until it becomes glassy, then add chopped sauerkraut (if you don’t use onions, add cabbage to the heated oil immediately) and simmer until the water released by the cabbage boils and it softens.
Season with pepper and paprika powder, add salt if necessary, mostly you don’t need it, because cabbage is salty. Stir, remove from heat and leave to cool. Line up two crusts in an oiled pan or tray, then add a portion of the filling on top. Next, stack two rows of crust and one row of filling until all the material is used up. Pour a little oil and a little mineral water over each row of crust. If you like, you can beat 2 eggs with sour cream and pour it over the last layer of crust (I don’t like it with this pie).
It is baked at about 225 degrees Celsius for about 30 minutes, then when it is taken out, soak it well with cold water, cover it with a kitchen towel and leave it to cool.
