Jellied Sour Cream Pie with Cabbage Recipe
The simplest in execution, very tasty pie with young fried cabbage, the dough for which is made on kefir with the addition of sour cream and oat flakes. Any novice chef will be able to cope with the pie and will be very happy with his wonderful cake! The cake is suitable for tea, and for snacks, and just as a snack. It’s delicious even when it’s cold.
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
For the dough:
For filling:
Instructions
  1. Prepare the filling for the cake. Pour sunflower oil into a saucepan, heat it up and put the crushed garlic clove with the flat side of the knife. Fry it for a minute until the garlic gives its flavor to the oil. Take out the garlic and put a coarsely chopped onion. I used a white onion. You can take any one. Gild the onion for a couple of minutes and lay out the chopped young cabbage. Cabbage can be fried to your liking. I don’t fry almost anything. Boil the cabbage until soft. It’s fast, in 5 minutes. It’s in the pie.
  2. While the cabbage is cooking, prepare the dough. Pour in the yogurt, spread with sour cream, break the eggs, add sugar and baking powder. Plug. I use al. Corolla. Then add the oat flakes to the mixture, stir and let them swell for 10 minutes. Sift the flour. Flour can be left and less. It depends. It took me 1 measuring cup of flour with a capacity of 250 ml, it turns out 150 g. Mix thoroughly with a whisk, and pour in 2 tablespoons of sunflower oil. Joined again. The dough is ready. The dough has a consistency similar to thick sour cream.
  3. For baking, I use a silicone mold D-20 cm and 5 cm high. Put half of the dough on the bottom of the mold. Then – fried cabbage with a layer ~ 2.5 cm thick. Lay out a layer of cabbage with the second half of the dough. The pie rises when baking, so put the ingredients on 2/3 of the height of the mold. Exactly the amount of ingredients that I gave, I will leave everything on the form D-20 cm and 5 cm high. If the shape is larger in diameter, then the cake will be thinner. Put in the oven, preheated to t-180 C, for 40 minutes.
  4. Focus on your oven. After about 30 minutes, I checked the pie for “dry crumbs”. I still had to keep it in the oven, but the top was well browned, and I covered it with foil so that it did not darken too much and did not burn. When the pie is ready for wooden kindling, the dough does not stick, but there is not much cabbage inside it. Ready! Let the pie cool down a little in the form. It won’t settle down at all.
  5. My uniform requires me to flip the cake. I took off the uniform easily. Here is such a beautiful and ruddy pie turns out.
  6. Serve the pie, cut into pieces.
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