Cabbage pie on a skillet
Description
Perfectly pairs with tea and coffee. 1. First, finely chop the cabbage. It's best to use young, tender cabbage for this skillet cabbage pie recipe, as it will make the dish more delicate and juicy. 2. In a deep bowl, beat the eggs with salt. 3. Add the cabbage and gently mix, ensuring the eggs coat all the cabbage. 4. Wash, slightly dry, and finely chop the fresh herbs. Dill works best, though parsley can also be used. If you don't have fresh herbs on hand, a pinch of dried ones will suffice. 5. Add the herbs to the cabbage mixture and stir again. 6. Gradually add flour, mixing carefully. 7. The mixture should become uniform and fairly thick. 8. Grease the skillet with vegetable oil and transfer the cabbage mixture into it. Press down firmly with a spoon and place over heat. 9. Cook covered for about 15–20 minutes over medium heat. 10. To ensure the cabbage pie cooks through and browns nicely on both sides, it needs to be flipped. This is easier than it might seem: simply cover the skillet with a large plate and quickly invert it. Then slide the pie back into the skillet and continue cooking until the second side turns golden brown. 11. Once ready, let the pie cool slightly before serving. Serve cooled or slightly warm.