Cabbage pie with eggs on sour cream dough
4 servings
30 minutes
Cabbage pie with eggs on sour cream dough is a cozy and tender dish that evokes the warmth of home and ancient Russian traditions. This pie originates from rural cuisine, where cabbage and eggs were accessible and nutritious ingredients. The thin sour cream dough gives the pie softness, while the filling of stewed cabbage and boiled eggs provides a rich, slightly sweet flavor with spicy notes. It is perfect for a family dinner or a cozy tea time, and its lightness and delicate structure make it an excellent choice for breakfast. This pie can be served with homemade sour cream sauce or fresh herbs, and its aroma infused with butter creates an unparalleled feeling of warmth and comfort.
1
First, prepare the filling. Rinse and dry the cabbage, then chop it finely. Sauté the cabbage in a small amount of vegetable oil until half-cooked, seasoning it with salt, pepper, and spices to your taste (for example, you can add cumin seeds).
- White cabbage: 400 g
- Butter: 150 g
- Salt: to taste
- Ground black pepper: to taste
2
While the cabbage is frying, boil two eggs hard, let them cool, peel, and chop finely. Mix the cabbage with the chopped eggs. The filling is ready.
- Chicken egg: 3 pieces
3
To prepare the dough, mix melted butter, sour cream, baking soda, salt, and one egg in a deep bowl. Mix well and lightly beat. Then gradually add flour to this mixture, stirring constantly. Knead the dough until a homogeneous mass forms. The result should be a fairly liquid dough.
- Butter: 150 g
- Sour cream: 1 jar
- Soda: pinch
- Salt: to taste
- Chicken egg: 3 pieces
- Wheat flour: 1 glass
4
Grease a medium-sized baking tray with a little oil. Preheat the oven to 200 degrees. Pour about half of the batter onto the tray. Then spread the filling evenly over this batter. Next, pour the second half of the batter over the cabbage, trying to cover the filling completely. If it doesn't work out, don't worry: during baking, the batter will rise and cover the filling anyway. Bake the pie for 30-40 minutes until fully cooked.
- Butter: 150 g