Pouring pie with cabbage
10 servings
120 minutes
Cabbage poured pie is a cozy dish of Russian cuisine that combines simplicity of preparation with rich flavor. This pie emerged from housewives' desire to create quick and hearty meals from accessible ingredients. Its soft dough made with fermented milk envelops the aromatic cabbage filling enriched with fresh vegetables and herbs. The light sweetness of carrots contrasts with the spiciness of black pepper, while seeds add a crunchy texture to the baked good. Such a pie is perfect for tea time or family dinner, especially in cooler seasons. It is easy to prepare, requires no rolling out of dough, and always turns out tender and airy. This is a great option for those who want to enjoy the traditional taste of homemade baking without unnecessary complications.
1
Prepare vegetables: a small head of cabbage, carrot, green onion, and parsley.
- Cabbage: 1 piece
- Carrot: 1 piece
- Spring onion: 1 bunch
- Parsley: 5 sprig
2
Chop the cabbage coarsely and place it in the pan.
- Cabbage: 1 piece
3
Fry until half-cooked in vegetable oil.
- Vegetable oil: 50 ml
4
While the cabbage is frying, you should grate the carrot on a fine grater.
- Carrot: 1 piece
5
Then chop the parsley finely.
- Parsley: 5 sprig
6
Chop the onion finely as well.
- Spring onion: 1 bunch
7
Gather greens and carrots in a bowl.
8
Add pepper there as well.
- Ground black pepper: 1 teaspoon
9
Next, prepare everything needed for the dough: fermented milk, eggs, flour, salt, sugar.
- Ryazhenka (fermented baked milk): 600 ml
- Chicken egg: 4 pieces
- Whole grain (wholemeal) flour: 400 g
- Salt: 10 g
- Sugar: 20 g
10
Pour the fermented baked milk into a bowl, break the eggs, add salt, and add sugar.
- Ryazhenka (fermented baked milk): 600 ml
- Chicken egg: 4 pieces
- Salt: 10 g
- Sugar: 20 g
11
Add baking powder to the mixed egg and ryazhenka mixture.
- Baking powder (raising agent): 1 teaspoon
12
Add flour in parts and mix everything thoroughly.
- Whole grain (wholemeal) flour: 400 g
13
Now back to the vegetables: add all the fresh ingredients from the bowl to the prepared cabbage.
- Cabbage: 1 piece
- Carrot: 1 piece
- Parsley: 5 sprig
- Spring onion: 1 bunch
- Ground black pepper: 1 teaspoon
14
Mix everything thoroughly.
15
There will be two containers: one with vegetables and the other with liquid dough.
16
Carefully place the vegetables into the dough and mix.
- Cabbage: 1 piece
- Carrot: 1 piece
- Parsley: 5 sprig
- Spring onion: 1 bunch
- Ground black pepper: 1 teaspoon
- Ryazhenka (fermented baked milk): 600 ml
- Chicken egg: 4 pieces
- Whole grain (wholemeal) flour: 400 g
- Salt: 10 g
- Sugar: 20 g
- Baking powder (raising agent): 1 teaspoon
17
Transfer the prepared mixture to a baking tray (you can use parchment paper or a mat to prevent the pie from sticking).
18
Sprinkle with a mixture of seeds on top.
- Mixed seeds: 20 g
19
Place the finished pie in the oven at 180 degrees for 45-50 minutes.
20
To check if the pie is ready, use a toothpick — it will come out dry if the pie is done.
21
Transfer the baked pie to a plate and let it cool slightly.
22
Cut the slightly cooled pie into equal portions and serve at the table.
