|Flour (for sprinkling)|
|Pastry dough for a 9-inch two-crust pie|
|2||teaspoons olive oil|
|1||large Spanish onion, coarsely chopped|
|1/2||head green cabbage, coarsely chopped|
|Salt and coarsely ground black pepper, to taste|
|1/2||cup water, if needed|
|1||tablespoon butter, melted and cooled|
|Sour cream (for serving)|
2. On a lightly floured counter, roll one piece of dough to an 11-inch round. Lift it onto the rolling pin and ease it into the pie pan. Crimp the edges. Prick the dough well with a fork. Bake the crust for 20 minutes or until browned. Remove from the oven and set aside. Leave the oven on.
3. Bring a saucepan of water to a boil. Add 6 of the eggs. Cook for 10 minutes exactly. Transfer the eggs to a bowl of cold water, crack them all over, and let them sit until cold. Peel the eggs and chop them coarsely.
4. In a wide, deep, skillet, heat the olive oil. Add the onion, cabbage, and salt. Cook over medium-low heat, stirring often, for 30 minutes or until the vegetables are very soft but not browned. If the mixture seems dry and in danger of browning, add up to 1/2 cup water to moisten it, but continue cooking until the water evaporates. Add a generous pinch of pepper and stir in the chopped eggs; cool slightly.
5. Spoon the filling into the baked crust, mounding it in the center. Roll out the top crust, lift it over the filling, and press the edges of the top crust onto the edges of the bottom crust to seal them.
6. In a small bowl with a fork, stir together the remaining egg and melted butter. Brush this mixture over the top of the pie.
7. Bake the pie for 50 minutes or until the top crust is a rich golden-brown. Serve hot or warm with sour cream.
Adapted from Pat Gercik