Lazy autumn Saturday morning, how good that yesterday I cooked this wonderful pie-casserole with a filling of stewed sauerkraut and mushrooms. To be honest, I've never cooked pies from pita bread before and finally decided. We really liked this pie, it is good both hot and cold, cold is even tastier. And most importantly, it is very easy to prepare.
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 250 gram Cabbage
- 1 piece Pita Bread
- 1 piece Onion red
- 300 gram Champagnons
- 3 pieces Chicken eggs
- 250 ml Milk
- 3 tablespoons Sour cream
- 2 tablespoons Vegetable oil
- Salt to taste
Ingredients
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Instructions
- Finely chop the onion and mushrooms.
- Pour vegetable oil into a preheated frying pan and fry the onion until transparent. Add the chopped mushrooms and fry for about 10 minutes until all the liquid has evaporated.
- Add sauerkraut, simmer, stirring, for about 10-12 minutes, until tender. The filling is ready.
- Unwrap the pita bread and spread the filling evenly.
- Roll the pita bread into a roll and cut it across into small pieces.
- Place in a baking dish with the cut side up.
- For the dressing, whisk the milk, sour cream and eggs.
- Pour over the rolls and bake in a preheated 180 degree oven for 30-35 minutes until they are browned.
- Bon appetit!!!
- Enjoy)
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