Cabbage pie…or ”Lichiu cu varza”

Cabbage Pie

First is what you need for bread dough. Second,dough filling
5 from 1 vote
Course Main Course
Cuisine romanian


  • 500 g plain flour
  • 1 sachet dry yeast
  • 350 ml water
  • 1 Tbsp oil
  • 1 Tbsp salt
  • 1 Tbsp sugar
  • 1 cabbage of 1.5kg
  • 2-3 Tbsp oil
  • 2-3 Tbsp Tomato paste
  • salt
  • pepper
  • 1 egg beat
  • 2-3 Tbsp water


  • Mix flour with dry yeast, salt, sugar and pour a little warm water.
  • Mix well and incorporate all the flour; knead an elastic dough.
  • e careful, do not be too dense or doughy dough, add some water if it seems too dry.
  • Finally, add a tablespoon of oil and knead again, the grinding should take about 15-20 minutes.
  • Dust the dough with flour and cover it with a kitchen towel.
  • Put the bowl with the dough in a warm place, away from cold currents, about 1 hour.
  • While baking the dough you have time to heat the cabbage.
  • Heat in a large saucepan 2-3 tablespoons oil and gradually add the chopped cabbage.
  • Cabbage should be about 90% done because it will stay in the oven for a while anyway
  • It is important to season it well with salt and pepper.
  • From the dough, spread a first sheet and place it in the pan, greased with fat.
  • Make sure the dough is stretched well.The dough sheet must be large enough.
  • Spread over the pastry sheet, hardened cabbage (already cooled or close) and level it slightly.
  • Put a second sheet on top and press the edges with a fork. Sting the pie from place to place with the fork.
  • Grease the beaten egg with a few tablespoons of water.
  • Put the tray in the hot oven for about 40-50 minutes over medium heat.
  • It is left to cool but warms up before serving (I like it).


I hope you like this recipe from Transylvania.
Enjoy it!
Keyword bread dough, cabbage, cakes
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August 2021