Cabbage Pie

MAKE THE DOUGH: Combine flour, salt, and cold butter in a bowl

Mix until it forms a crumbly mixture

Gradually add small handfuls of the dough mixture to the palm of your hand and knead until the butter is fully incorporated

Create a depression in the center of the mixture and pour in the water mixed with vinegar

Make circular motions with your fingers until the dough becomes homogeneous (if necessary, add more flour until the dough releases from your hands)

Divide the dough in half and refrigerate, covered with a cloth, for 30 minutes

PREPARE THE FILLING: Cut the cabbage into four parts and remove the tough core

With a small knife, cut the cabbage into thin strips, starting with the greenest leaves

When you reach the white leaves, do not use them (reserve them for another recipe or soup)

Wash well and drain

In a large pan, fry the bacon until it becomes crispy

Drain on paper towels and set aside

Drain the excess fat from the pan, leaving only 2 tablespoons of oil

Add the cabbage and cook, stirring, until it wilts

Remove from heat, remove the water that has formed at the bottom of the pan, and add the bacon, heavy cream, and cornstarch (dissolved in a little water)

Season with salt and black pepper to taste

With a rolling pin, open each piece of dough on a floured surface and line two removable-bottom pans, 29 cm in diameter

Poke with a fork to prevent air bubbles from forming

Divide the filling between the two pans and bake at medium heat (180°C), preheated, for 40 minutes or until the edges start to golden slightly

Unmold and serve warm

427 calories per serving