Cabbage pie
Origin of the recipe
Cabbage pie is more than just a dish; it's part of the cultural heritage of many cultures. It embodies the simplicity and heartiness of home cooking, as well as the ability to use readily available ingredients to create delicious and nutritious meals. Today, cabbage pies remain popular and beloved in many families, passed down from generation to generation.
What do you need for cooking?
Ingredients
Filling
-
Olive oil
-
Onion
-
Carrot
-
Bell pepper
-
White cabbage
-
Salt and pepper
Dough
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Mayonnaise
-
Sugar
-
Salt
-
Baking powder
-
Flour
-
Egg
-
White and black sesame seeds
Kitchen utensils
- Knife
- Board
- Bowl
- Whisk
- Pan
- shoulder blade
- Grater
- Baking pan
Few people don't love cabbage pies; this pastry has long been a staple of Russian, and not only Russian, cuisine. And this cabbage and vegetable pie is easy to bake—its filling is already half-cooked, so you don't have to worry about closing it. Its crust is thin and tender, making it ideal for those watching their figure.
Step-by-step recipe
Step 1:
Finely chop the onion.
Step 2:
Grate the carrots on a coarse grater.
Step 3:
Dice the red bell pepper.
Step 4:
Pour vegetable oil into the frying pan, add the onion and fry, stirring for 6-7 minutes until golden brown.
Step 5:
Add carrots and peppers, stir and cook, stirring, for 5-7 minutes.
Step 6:
Finely chop 500 g of cabbage, add to the pan and cook for 10-12 minutes, stirring.
Step 7:
Add salt, pepper and stir.
Step 8:
Place mayonnaise in a bowl, add sugar, salt, 3 tablespoons of flour, baking powder and mix with a whisk.
Step 9:
Add 3 eggs, mix until smooth.
Step 10:
Add the remaining flour and mix.
Step 11:
Line a round pan with paper, pour half of the dough into it and smooth it out with a spatula.
Step 12:
Place the filling on top of the dough and smooth it out.
Step 13:
Cover the filling with a layer of dough and smooth it out.
Step 14:
Sprinkle the top of the pie with white and black sesame seeds, if desired.
Step 15:
Bake for 25-30 minutes at 190 degrees.
Step 16:
Let the pie cool for 25-30 minutes, remove from the pan and serve.
Cooking tips
Shred the cabbage, first removing the stalk and the tough parts of the leaves adjacent to it; they will not be able to stew well.
When frying vegetables, do not turn the heat too high and stir constantly, otherwise they will burn and the pie will be bitter.
When pouring the dough over the filling, make sure it leaks down the sides, otherwise the pie will not close properly.
It is better to use a collapsible baking pan, as it will be easier to remove the finished pie from it.
