Aspic pie with cabbage
8 servings
50 minutes
In the Russian culinary calendar, aspic pie is a universal and multifunctional thing. If there is dough, you can put anything on it (or under it). Aspic pie is ideal for the inexperienced, busy and absent-minded. The dough does not need to be kneaded, rolled out or given time to rise. The technology fits into three words: mix, pour and put in the oven. The proportions are flexible and compliant - kefir in the dough can be easily replaced with yogurt, sour cream - with matsoni and mayonnaise, and the amount of flour and liquid can be roughly measured out with glasses, without worrying too much about accuracy. One of the main secrets of this recipe is that the cabbage in the pie should retain the remains of a fresh texture and not soften completely. And an important advantage - in two or three days the cabbage pie will be no worse than straight from the oven.
1
Finely chop the cabbage, sprinkle with salt, mix and knead with your hands to release the juice.
- White cabbage: 500 g
- Salt: to taste
2
Heat vegetable oil in a pan and sauté diced onion until translucent.
- Vegetable oil: 30 ml
- Onion: 1 head
3
Add cabbage to the pan and sauté for 7-10 minutes, stirring occasionally. Then add chopped green onions and remove from heat.
- White cabbage: 500 g
- Spring onion: 20 g
4
Beat the eggs, add sour cream, flour, baking powder, and half a teaspoon of salt. Mix until smooth.
- Chicken egg: 3 pieces
- Sour cream: 120 g
- Wheat flour: 100 g
- Baking powder (raising agent): 1 teaspoon
- Salt: to taste
5
Grease a fireproof dish with butter, sprinkle the bottom with breadcrumbs (they will absorb excess moisture), place the cabbage and pour the batter over it, spreading it evenly on the surface. Bake in an oven preheated to 190 degrees for 40 minutes.
- Butter: 15 g
- Breadcrumbs: 30 g
- White cabbage: 500 g
