This dish, although similar to a pie in shape, is not a pie in the usual sense of the word. It is prepared not in the oven and in the refrigerator, does not contain eggs or flour. In addition to the intriguing appearance and excellent taste, the cake contains a lot of nutrients and negligible amount of fat, so a solid portion of it can be allowed for dinner, even limiting yourself in the diet!
Both varieties of cabbage disassemble the leaves. Boil water in a large pot and add salt. First, boil the white cabbage leaves for 5 minutes after boiling, then put them in cold water. Then boil the leaves of red cabbage in the same way, only for 8 minutes, as this cabbage variety is harder. Also put them in cold water.
Finely chop the bacon and fry it in a dry pan for a few minutes to let the fat out.
Remove the bacon from the pan, put the finely chopped onion and fry in the fat left over from the bacon.
Collect 12 most smooth leaf red cabbage, peel off, not cutting through the sheet to the end, hard the middle. Thinly slice both kinds of cabbage, except the leaves selected. Combine with chopped chicken, bacon, onion, pepper to taste. Add soy sauce, stir and try, you may have to add another 1/2 tablespoon.
Cabbage leaves lightly repel. In a frying pan 26 cm in diameter are lapped, place 6 leaves of cabbage, fully covering their bottom and sides.
Put the filling on the leaves, level its surface and lightly tamp.
Cover the filling first hanging on the sides of the leaves that cover the bottom, and then also overlap close the top of the remaining 6 leaves. Cover the cake with a suitable size plate and place for 2 hours under the oppression in the refrigerator.
Turn the cake over onto a plate. Spread portions of the pie on the dish should be carefully, because its filling is quite crumbly, although it keeps its shape.