Pie with white cabbage and Brussels sprouts
6 servings
40 minutes
The pie with white cabbage and Brussels sprouts is a magnificent combination of airy dough and delicate vegetable notes. French cuisine is famous for its exquisite yet simple-to-make dishes, and this pie is a great example of that. White cabbage gives the filling a sweet, soft taste, while Brussels sprouts add a light spiciness and nutty undertones. The addition of spinach and cheese makes the pie even richer and more appetizing. This pie is perfect for both family dinners and cozy tea times. It can be served as a standalone dish or as an accompaniment to a light salad. Baked to a golden crust, it becomes a true centerpiece on the table, bringing warmth and comfort to every bite.
1
Preheat the oven to 200 degrees.
2
Melt the butter. Add kefir, sugar, eggs, salt, baking powder, and flour. Mix everything.
- Butter: 70 g
- Kefir: 1.5 glass
- Sugar: 2 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 1.5 glass
3
Spread half of the dough on a greased baking tray. Top with chopped white cabbage, then add Brussels sprouts.
- Butter: 70 g
- White cabbage: 200 g
- Brussels sprouts: 200 g
4
Add spinach and grated cheese to the remaining half of the test. Mix well. Pour onto the baking sheet and spread evenly over the surface.
- Frozen spinach: 20 g
- Cheese: 100 g
5
Place in the oven and bake for 30-40 minutes.
