Rye Cabbage Pie
recipe

A delicious rye pie that combines the flavors of rye bread and sauerkraut, perfect for a savory treat. Preparation time is about 1 hour, serving size is 4-6 people.
Ingredients:
- 300 g sauerkraut
- 1 packet rye pastry dough (500 g) or rye potato dough (400 g)
- Cooking oil
- Caraway seeds or herbs, to taste
- 1 tbsp sesame seeds
- 1 ripe apple
- 1 banana
- 1 egg
- 100 g mushrooms or frozen chanterelles
Instructions:
1. Thaw the pastry dough according to package instructions.
2. Rinse the sauerkraut under running water in a sieve if you find it too sour.
3. Heat cooking oil in a pan and add the sauerkraut. Sauté over low heat until the cabbage has softened.
4. Chop the apple and banana into small pieces and add them to the cabbage. Season with caraway seeds or herbs.
5. Also add the chopped mushrooms or frozen chanterelles. Mix all ingredients well.
6. Roll out the dough into a thin sheet and place it in a pie dish.
7. Pour the filling over the dough and level the surface.
8. Brush the top of the pie with egg and sprinkle with sesame seeds.
9. Bake in a preheated oven at 200°C (392°F) for about 30-40 minutes until the pie is beautifully golden brown.
10. Allow the pie to cool slightly before serving.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 8 g
- Carbohydrates: 35 g
- Fat: 10 g
- Fiber: 5 g

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