Jellied pie with sour cream and eggs with cabbage in the oven

Name: Jellied pie with sour cream and eggs with cabbage in the oven
Total time: 50 min
Yield: 10
Ingredients: 1 cup Wheat flour; 0.5 cup Sour cream; 3 Eggs; 10 g Baking powder; 300 g White cabbage; 2 tablespoon Sunflower oil; to taste Salt; to taste Ground black pepper

A delicious jellied pie with cabbage that just begs to be put into your mouth! Baking from the category of the simplest, most accessible and inexpensive. It is prepared simply and quickly. You can take a hearty pie to work, serve it as a hot second dish, or serve it to your child for breakfast. This recipe will help you out when you are running out of time to cook.

227

6519

Skylar Turner

Recipe author

Jellied pie with sour cream and eggs with cabbage in the oven

Calories

144kcal

Protein

5g

Fat

9g

Carbs

12g

*Nutrition per serving

Ingredients

Servings: 10

1cup

0.5cup

3

10g

300g

2tablespoon

to taste

to taste

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Measure and prepare all the ingredients needed to make the pie. You will need premium wheat flour, sour cream of any fat content, large chicken eggs, white cabbage, baking powder.
STEP 2
My cabbage is a winter variety, but you can also use young cabbage. Remove the top limp and darkened leaves from the head of cabbage. Cut the piece to the desired size. Finely chop with a knife or chop in a food processor. Wrap the remaining cabbage that you will not use now in a bag and hide it in the refrigerator for storage.
STEP 3
Add a little vegetable oil with a high smoke point to the pan. Reheat. Lay out the cabbage. Simmer it over low heat until it becomes soft. Salt and pepper to taste. Young tender cabbage does not need to be stewed. One baking in the oven will be enough for her.
STEP 4
Prepare the dough. In a small container, dilute sour cream (100 ml) by a third with boiled water (about 1-2 tbsp.). In a suitable sized bowl, mix the diluted sour cream and eggs.
STEP 5
Sift the flour to saturate it with oxygen, then the baked goods will be fluffy. The properties of flour may vary, so you may need more or less of it than indicated. Separately, mix the baking powder with a small amount of flour and add it to the sour cream mixture, so it will be better distributed throughout the dough. You can replace it with baking soda (1 teaspoon), quenched with 9% vinegar (1 tablespoon). There is no need to mix it with flour separately. Mix. The dough will be like thick sour cream.
STEP 6
What is the best form to use? Any heat-resistant form will do. If you use a silicone mold, there is no need to coat it with butter or margarine. It is enough not to wipe it after it has been washed with water. But it is better to lightly grease metal, ceramic or glass dishes with vegetable oil so that the cake does not burn. You can take small portion forms (one-third of the dough) and bake three pies. Place the cabbage on the bottom of the pan first.
STEP 7
Pour batter evenly over cabbage. The fill should completely cover it. If the cabbage shows through in some places, it’s okay. During baking, the dough will rise and cover the entire filling.
STEP 8
10-15 minutes before cooking, preheat the oven to 180 degrees. Bake the pie for about 20-30 minutes. Since ovens bake differently, the time and temperature may vary. Focus on the properties of your equipment. How to check the readiness of the pie? When the top of the baked goods is browned, pierce it in several places with a wooden toothpick or skewer. If it comes out dry, without any raw dough sticking to it, it's ready.
STEP 9
Remove the finished pie from the oven. Cool. Cut into portions and transfer to plates. Serve it with fresh herbs and vegetables. Bon appetit!