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image of Antarctic Cabbage Pie from The Antarctic Book of Cooking and Cleaning by Wendy Trusler and Carol Devine

Antarctic Cabbage Pie

Kristin
An Antarctic Cabbage Pie recipe from the unique cookbook: The Antarctic Book of Cooking & Cleaning by Wendy Trusler and Carol Devine. Grab a kid-friendly recipe with pictures to try at home and enjoy this savory pie with your family.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 2 hours 35 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine Antarctic Explorer
Servings 10 Servings
Calories 416 kcal

Ingredients 
 

  • 6 eggs
  • 1 cup milk warm
  • 1 tablespoon yeast
  • 2 tablespoon stevia
  • 3 cups all-purpose einkorn flour
  • 1 teaspoon salt
  • 1 cup butter room temperature
  • 1 onion
  • 3 cloves garlic
  • 1 cabbage medium
  • 3 bay leaves
  • 1 teaspoon basil
  • 4 tablespoon olive oil
  • pepper to taste
  • 1 teaspoon water

Instructions 

  • Wash your hands with soap and water. Make 4 hard-boiled eggs: put the eggs in a pot of cold water. Cover the pot and turn the stove on high. When the pot boils, turn the stove off and let the pot sit for 20 minutes. Drain the pot and replace with cold water. When the eggs are cool to the touch, you can peel them and set them in the fridge for later.
  • Combine half of the stevia and the milk. Warm the milk or let it sit for about 15-20 minutes until it's room temperature while you explore the cookbook and grab additional ingredients.
  • Add yeast to the bowl. Give it a whisk and let it sit for 10 minutes or until frothy.
  • Crack 1 raw egg into the bowl and add the salt. Whisk the ingredients. Wash your hands.
  • Measure out the flour using a kitchen scale or children may use a measuring cup as an alternative. Gradually add the flour to the bowl while mixing to form the cabbage pie dough.
  • Apply some flour to your hands and the baking mat. Gather the dough into a ball and transfer it to the mat. Knead the dough for about 10 minutes. It should be smooth and elastic when finished.
  • Place the dough back in the bowl and cover it with a kitchen towel. Put the bowl in a warm location of your kitchen and let the dough rise for about 1 ¼ hours. Wash your hands.
  • While the dough is doing its thing, chop the garlic, onion, and cabbage.
  • Turn the stove on medium-low and heat up a pan. When the pan is hot, add the oil. Add the garlic and onions. Cook until soft. Add the other half of the stevia and the basil to the pan. Give it a stir.
  • Add the cabbage and bay leaves to the pan. Cover the pan and sauté until tender, about 10 minutes. Make sure to stir the ingredients frequently so that the cabbage does not brown.
  • Add salt and pepper to taste.
  • Remove the bay leaves and set the pan aside. Don't forget to turn off the stove. When the size of the dough has doubled, you're ready for the next step.
  • Place the dough on the floured baking mat and let it sit for a few minutes. Roll it out into approx. 9x18 inch rectangle. It should be about ¼ inch thick.
  • Spread ⅓ of the room temperature butter or ⅓ cup onto the dough's surface. You can start from the bottom and work your way up, leaving ⅓ of the dough free of butter. Then, fold the top portion without the butter down to the center.
  • Fold the bottom portion up to the center. It should look as you see pictured above. You will have three layers of dough.
  • Wrap the cabbage pie dough in plastic and refrigerate for 45 minutes. Alternatively, you can also freeze the dough for 20 minutes. Wash your hands. Repeat steps 13-16 twice more until you've used up all your butter. So that's a total of 3 trips to the fridge or freezer.
  • Cut the dough in half and shape each half into a disc. Wrap the discs in plastic and place them in the fridge for 20 minutes. Afterward, roll one of the discs into a circle and put it in a pie dish. Roll out the remaining disc and leave it on the baking mat. This is also a great time to chop the hard-boiled eggs.
  • Add the egg pieces to the pie shell first, followed by the cabbage mixture on top.
  • Place the remaining dough on top of the cabbage pie filling. You may need to trim the dough if it extends too far over the dish. With that done, it's time to seal the crust with a fork. You can also flute the edge as an alternative.
  • Use a knife, fork, or a darning needle to create vents in the crust.
  • Combine the last egg and cold water in a bowl and whisk. Next, use a basting brush to apply the egg wash evenly to the pie crust. Wash your hands.
  • Bake the cabbage pie: Bake in the bottom third of the oven at 400 degrees Fahrenheit for 15 minutes. Afterward, turn the heat down to 350 degrees Fahrenheit and bake for 20-25 minutes or until the crust is a golden-brown color. When finished, remove the cabbage pie from the oven. Don't forget to turn off the oven.

Notes

  • The same amount of sugar or other sweeteners can be substituted for stevia.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove
  • See more guidelines at USDA.gov.
  • Full Recipe Info and Pictures at:  https://happyhomeschooladventures.com/cabbage-pie

Nutrition

Calories: 416kcalCarbohydrates: 34gProtein: 10gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 447mgPotassium: 257mgFiber: 6gSugar: 6gVitamin A: 851IUVitamin C: 34mgCalcium: 116mgIron: 2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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