This is a very old recipe passed down from my grandmothers side of the family. If you love cabbage like me, you will love it. You can use your own pie dough or refridgerated. I am lucky I live near amish country so I buy theirs frozen and just have to thaw and roll out.
1Heat oven to 350 degrees. In a 9-10 inch pie pan bake bottom crust for 20 min. I use a large coffee filter with dry beans to hold the crust down. Then take out of oven.
2In a large pot add in all except for hard boiled eggs and beaten egg. Saute until soft. Drain cabbage mixture. After draining, add in chopped eggs and I put in another dash of pepper and salt but that is too my liking. Stir and cool slightly.
3Again in a preheated 350 degree oven, put mixture in the bottom baked crust. Top with the other crust and pinch around edges. Cut 3 slits ontop and brush crust with beaten egg. I place pie pan on a cookie sheet just in case of an overflow. Bake for 50 min until golden. If edges are getting too golden, cover edges with tin foil. Take out of oven and let set for 10 min. Dig in.