Filled quick pie with young white cabbage, dill and egg

Smakota ( offers to prepare a delicious summer pie with young cabbage. Such a cake turns out to be very tender, aromatic and tasty. Its main advantage is that it is prepared simply and quickly, which is very important for busy, working housewives.

A recipe for a quick filling pie with cabbage, dill and egg

  • For filling
  • young white cabbage – 450-500 g.
  • boiled eggs – 3 pieces.
  • dill – a small bunch.
  • salt pepper.
  • a little thyme or cilantro.
  • For the dough
  • kefir – 200 ml.
  • sour cream – 200 ml.
  • butter – 160 g + 1 tbsp. to prepare the form.
  • eggs – 2 pieces.
  • sugar – 2 tbsp.
  • salt – 1/2 tsp. salt
  • flour – 280 g of flour.
  • baking powder – 2-2,5 tsp. baking powder
  • breadcrumbs for preparing the form.

First, let’s prepare the filling. Finely chop the cabbage, lightly fry it in a dry pan over low heat, add dill and cilantro (or thyme), pepper and salt. When the cabbage cools down, add diced eggs to it. The filling is ready. Let’s get to the dough.

Heat the butter until liquid, when it has cooled a little, add sour cream and kefir, sugar and salt. Beat the eggs separately and pour into the resulting mass. It will be a liquid dough. Mix the flour with the baking powder and slowly pour it into the liquid dough, stirring continuously, preferably with a mixer. Mix to a homogeneous state.

Grease a baking dish (24 cm) with oil and lightly sprinkle with breadcrumbs. Pour out half of the dough, spread the filling, spread the rest of the dough on top, level it

We put the form in an oven heated to 200 degrees and bake until a dry match.

Remove the cake from the oven and let it cool a little. If you want a soft crust, cover it with a towel, if you want a crispy one, you don’t need to cover it! Put the cooled cake on a plate. It can be served both hot and cold.

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