Cold Cabbage Pie with Chicken Recipe
This dish, although similar in shape to a pie, is not a pie in the usual sense of the word. It is not cooked in the oven, but in the refrigerator, does not contain eggs or flour. In addition to the intriguing appearance and excellent taste, the pie contains a lot of useful substances and a negligible amount of fat, so you can afford a solid portion of it for dinner, even limiting yourself in the diet!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Both varieties of cabbage should be disassembled into leaves. Boil water in a large saucepan and add salt. First boil the cabbage leaves for 5 minutes after boiling, then dip them in cold water. Then boil the red cabbage leaves in the same way, only for 8 minutes, since this kind of cabbage is harder. Also put them in cold water.
  2. Finely chop the bacon and fry it in a dry frying pan for a few minutes to get the fat out.
  3. Remove the bacon from the pan, put the finely chopped onion and fry in the fat left over from the bacon.
  4. Collect 12 of the smoothest leaves of red cabbage, peel, without cutting the leaf to the end, make the middle hard. Thinly slice both types of cabbage, except for the selected leaves. Mix with chopped chicken, bacon, onion, pepper to taste. Add soy sauce, stir and taste, you may have to add another 1/2 tablespoon.
  5. Lightly chop the cabbage leaves. Place 6 cabbage leaves on a preheated frying pan with a diameter of 26 cm, completely covering the bottom and sides with them.
  6. Put the filling on the leaves, smooth its surface and lightly tamp it.
  7. Cover the filling first with leaves hanging on the sides, which cover the bottom, and then also cover the top with the remaining 6 leaves. Cover the pie with a plate of suitable size and refrigerate for 2 hours under pressure.
  8. Put the pie on a plate. Spread the portions of the pie on the dish should be carefully, because its filling turns out to be quite crumbly, although it retains its shape.
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