Cabbage Pie with Tomato Sauce

⏳ Time

2 hours 35 minutes

🥕 Ingredients

🍽️ Servings

Description

So, before we begin, you need to decide how well-cooked you like your cabbage — soft and stewed or crispy. If you prefer crispy, you can skip the boiling steps; if you like it soft, then...

Ingredients

White Cabbage - 1 head
Sour Cream - 17.6 oz
Salt - 2 teaspoons
Spices - to taste
Passata Tomato Sauce - 3 tablespoons

Step by Step guide

Step 1

Remove the core from the cabbage.

Step 2

Place the head in a pot, cover with hot water, and let it boil over medium heat for about 10–15 minutes. Remove from the pot and let it cool slightly. Start peeling off the leaves. After boiling, they become soft and pliable. Be sure to let the excess water drain off; extra moisture in the pie is not needed. While the water is draining, prepare the sauce by mixing the sour cream, tomato paste, salt, and black pepper.

Step 3

Lay a layer of cabbage leaves at the bottom of a baking dish (the dish must have a lid!).

Step 4

Drizzle two tablespoons of sauce on top, then add another layer of cabbage leaves and another layer of sauce... The cabbage leaves need to be pressed down so that the layers fit tightly together; otherwise, the finished pie will fall apart. Continue this process until you run out of ingredients.