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1
To make the pastry, combine flours and 7 grams (1 1/2 teaspoons) salt in a large bowl.
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2
Using a pastry cutter or two forks, cut in butter until it forms coarse crumbs.
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3
Add 1 to 1 1/2 cups very cold water, working it in a few tablespoons at a time, until mixture just comes together.
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4
Form dough into a ball, cover with plastic, and refrigerate for at least 1 hour or overnight.
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5
Heat 2 tablespoons oil in a large skillet over medium-high heat.
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6
Add the onion and cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
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7
Add 1 tablespoon oil and stir in cabbage, a handful at a time, waiting for each addition to wilt slightly before adding more.
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8
Season with 5 grams (1 teaspoon) salt and some pepper.
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9
Cook until cabbage is tender and any liquid has evaporated, about 7 to 10 minutes.
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10
Stir in vinegar and cook until evaporated, scraping up any browned bits from the bottom of the skillet.
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11
Transfer mixture to a bowl.
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12
Taste and add more salt, vinegar or both, as needed.
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13
Add remaining 1 tablespoon oil to skillet and stir in bread crumbs, garlic and thyme.
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14
Cook until bread crumbs begin to color, about 1 minute.
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15
Scrape into a bowl.
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16
Heat oven to 425 degrees.
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17
Oil a large baking sheet.
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18
On a floured surface, roll out dough into a 17-by-12-inch rectangle.
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19
Transfer to the baking sheet.
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20
With the long side facing you, spread half the bread crumbs evenly over right half of dough, leaving a 1/2-inch border.
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21
Top with half the cheese, then cover cheese with half the cabbage mixture.
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22
Repeat layers.
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23
Sprinkle ham over the top if desired.
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24
Dab edges of dough with water.
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25
Fold left half over filling and use the tines of a fork to seal edges.
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26
Brush crust with egg yolk.
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27
Using a knife, cut several slits in the center of the top crust.
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28
Transfer pie to oven and bake until crust is golden brown and firm, 40 to 50 minutes.
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29
Cool for at least 15 minutes before slicing and serving.
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30
Serve warm, or reheat before serving.
