Cabbage and Ground Beef Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 915 cal. | (44 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 216.5 μg | (361 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 44.2 μg | (98 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 434 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams or approximately 1 oz)
- 150 milliliters lukewarm milk
- 1 tsp sugar
- 400 grams Pastry flour
- ½ tsp salt
- 2 egg yolks
- 80 grams butter
- For the filling
- 100 grams Bacon
- 1 small Green cabbage (800 grams or approximately 2 pounds)
- 5 onions
- 3 garlic cloves
- 100 milliliters vegetable stock
- 100 grams Rice
- 200 milliliters Beef stock
- 2 Tbsps vegetable oil
- 250 grams Ground meat (beef)
- 300 grams button Mushroom
- 30 grams butter
- salt (and)
- freshly ground peppers
- 4 hardboiled eggs
- 20 grams chopped Dill
- 2 egg yolks (for brushing)
Preparation steps
For the dough, crumble the yeast and mix with 5 tablespoons lukewarm milk and the sugar. Mix the flour with the salt in a bowl, make a well in the center and pour the yeast into it. Sprinkle with flour, cover with a cloth and let sit for 15 minutes. Add the remaining milk, egg yolks and butter and knead to make a smooth dough. Cover and set aside in a warm place to rise for one hour, until the dough doubles in volume.
In the meantime, cut the bacon into cubes. Remove the outer leaves from the cabbage, rinse the head and cut into fine strips. Peel 2 of the onions and garlic and chop finely. Cook the bacon in a frying pan, add the onions and cabbage and sauté briefly. Pour in the vegetable stock and simmer for 10-15 minutes over low heat. Drain in a colander and set aside.
Pour the rice and beef stock into a pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
Peel and chop the remaining onions finely. Heat the oil in a pan and fry the ground beef until crumbly, add the onions, cook briefly, then set aside to cool.
Rub the mushrooms with a paper towel and cut into thin slices. Heat the butter in a pan and sauté the mushrooms, add a small amount of water and continue frying until all the liquid has evaporated. Season with pepper.
Peel the eggs and cut into slices.
Preheat the convection oven to 180°C (approximately 350°F).
Knead the dough again well, cut in half, and roll out each piece to a circle about 30 cm (approximately 12 inches) in diameter. Place one circle of dough on a baking sheet lined with parchment paper.
Spread the rice with cabbage and bacon mixture on top of the dough, cover with the meat and mushrooms and finish with the hard-boiled eggs and chopped dill to make a dome shape. Place the second dough circle over the filling, press the edges well to seal and embellish with remaining dough. Brush the pie with the egg yolks and bake in the preheated oven for about 40 minutes, until golden. Serve hot or cold and cut into slices.
