Cabbage pie with sour cream and cream
Description
Delicious baked treat for the whole family. I prepare both the dough and the filling for the pie from scratch. It turns out very tender and juicy. As a filling, I use fresh cabbage and aromatic herbs, though you can also use meat or fruit fillings, for example. Serve the pie some time after baking, either warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. Wash and finely shred the cabbage, then cut it into several pieces. Place the cabbage in a saucepan or skillet. Put it over heat, add cream and salt, bring to a boil, then simmer over low heat for 15–20 minutes.
- 2
Step 2
2. Wash all the herbs (any to taste), place them on a paper towel, then finely chop. Add the herbs to the saucepan with the cabbage, mix well and cook for another 3-5 minutes, then remove from heat.
- 3
Step 3
3. Combine the flour with baking soda and salt, then add the sour cream mixed with egg yolks and eggs, add melted butter and sunflower oil, and mix.
- 4
Step 4
4. Pour more than half of the batter into the baking pan, then add the filling and cover everything with the remaining batter.
- 5
Step 5
5. Bake the pie in a preheated oven at 180-200 degrees for about half an hour. Remove the finished pie from the oven and let it cool, then cut into pieces and serve.