Rustic cabbage pie
Instructions
Knead the flour with 150 g of butter.
Allow to stand for one hour.
Hard boil the eggs.
Boil carrots and cauliflower separately.
The latter split it into florets and flavour with 40 g of butter, salted.
Cut the raw shredded cabbage and let them wilt with 40 g of butter, salted.
Roll the dough into two layers one larger than the other.
With the biggest line a buttered making up the dough on the Board.
Lay a layer of eggs, slices of cauliflower, a fontina into slices, a cabbage and a carrot slices.
Continue until you run out of ingredients.
Cover with the second sheet, sealed the edges, drill a hole in the middle and holes along the edges.
Put in oven at 200 degrees for 30 minutes.
Serve the cake warm.
Ingredients and dosing for 8 persons
- 250 g of wholemeal flour
- 250 g of butter
- 150 g of fontina cheese
- 4 eggs
- 3 carrots
- 1 cauliflower
- 1/2 cabbage
- Salt