Quick Cabbage Pie

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

A classic poured pie: the dough is quickly mixed with sour cream and mayonnaise, and inside is stewed cabbage with sautéed onions and egg. Don’t worry if the dough seems too runny at first; it will rise and bake perfectly in the oven. The cabbage must be sautéed in butter — this makes it very tender while still having a slight crunch.

Ingredients

Wheat Flour - 1 glass
20% Sour Cream - 7½ spoons
Mayonnaise - 2 spoons
Chicken Egg - 4 pieces
Butter - 5 teaspoons
Baking Powder - 2 spoons
Sugar - 3 spoons
Salt - to taste
White Cabbage - 21.2 oz
Onion - 1 head
Dill - 1 bunch
Parsley - 1 bunch
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel and chop two hard-boiled eggs into small cubes. Finely chop the parsley and dill.

Step 2

Finely shred the cabbage, removing the core and any thick parts of the leaves, then cut it crosswise into short pieces.

Step 3

Slice the onion thinly and sauté it together with the cabbage in two tablespoons of butter over medium heat for about 20 minutes, or until nearly tender. The cabbage should become soft but not browned.

Step 4

Stir in the dill and parsley, hard-boiled eggs, 1 teaspoon of sugar, salt, and pepper. Allow to cool to room temperature.

Step 5

Preheat the oven to 180°C. Mix the ingredients for the dough: first the dry ones (flour, baking powder, sugar, and salt), and then the wet ones: sour cream, mayonnaise, eggs, and softened butter. Combine the wet and dry ingredients. The dough will be quite liquid — that's how it should be.

Step 6

Grease a baking dish or skillet with oil. Pour half of the batter into it and add the filling. Pour the remaining batter on top. Place in the oven for 30–40 minutes. The pie should be nicely browned.