More tasty cabbage pie I, perhaps, have not tried. It has a thin dough and a lot of juicy filling. The pie turns out very nourishing, self - sufficient, I recommend it to cool completely-so it, in my opinion, tastes better and keeps the shape better.
Mix cottage cheese with egg and vegetable oil, mix with other ingredients, knead the dough, wrap it in a film and put in the refrigerator for 30 minutes.
While the dough is cooling, let's do the filling.
Chop the cabbage into thin strips, chop the onion finely.
Garlic peel and crush with a knife, the apples also peel and chop coarsely.
In a saucepan, melt the sugar until Golden yellow caramel mass is formed and add butter to it.
Put in a saucepan cabbage, onion, garlic and fry a little over medium heat with frequent stirring.
Add paprika, salt and pepper, put apples on top and simmer under the lid over low heat for 20 minutes.
Add vinegar at the end.
The stuffing cool.
Heat oven to 200 degrees.
The dough is put in a mold with a diameter of 20 cm and spread with your hands, forming bumpers with a height of about 3-4 cm.
Add the diced cheese to the finished and slightly cooled filling,
mix the eggs with sour cream and mix well with the filling. Put the filling on the dough and bake the cake for about 40 minutes.