Quick Cabbage Pie
10 servings
90 minutes
Classic jellied pie: the dough is quickly mixed with sour cream and mayonnaise, inside is stewed cabbage with fried onions and egg. Don't be afraid if the dough seems too runny at first: it will rise and bake in the oven . The cabbage must be simmered in butter - this way it turns out very tender and at the same time a little crispy.
1
Peel and dice two hard-boiled eggs into small cubes. Finely chop the parsley and dill.
- Chicken egg: 4 pieces
- Dill: 1 bunch
- Parsley: 1 bunch
2
Finely shred the cabbage, removing the core and any thick parts of the leaves, then cut it crosswise into short pieces.
- White cabbage: 600 g
3
Finely slice the onion and sauté it with cabbage in two tablespoons of butter over medium heat for about 20 minutes until almost done. The cabbage should be soft but not brown.
- Onion: 1 head
- Butter: 5 tablespoon
4
Mix dill and parsley, hard-boiled eggs, 1 teaspoon of sugar, salt, and pepper. Cool to room temperature.
- Dill: 1 bunch
- Parsley: 1 bunch
- Chicken egg: 4 pieces
- Sugar: 3 teaspoons
- Salt: to taste
- Ground black pepper: to taste
5
Preheat the oven to 180°C. Mix the dry ingredients first (flour, baking powder, sugar, and salt), then the wet ones: sour cream, mayonnaise, eggs, and softened butter. Combine the wet and dry components. The dough will be liquid — that's how it should be.
- Wheat flour: 1 glass
- Baking powder (raising agent): 2 teaspoons
- Sugar: 3 teaspoons
- Salt: to taste
- Sour cream 15%: 7.5 tablespoons
- Mayonnaise: 2 tablespoons
- Chicken egg: 4 pieces
- Butter: 5 tablespoon
6
Grease the mold or pan with oil. Pour half of the batter and add the filling. Cover with the remaining batter. Bake in the oven for 30-40 minutes. The pie should be well browned.
- Butter: 5 tablespoon
