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Cabbage jellied pie with minced meat on sour cream and mayonnaise

0
1240
Kitchen Russian
Calorie content 155.5 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 6.4 gr.
Fats * 12.5 g
Carbohydrates* 12.3 gr.
* per 100 gr. product
Cabbage jellied pie with minced meat on sour cream and mayonnaise
Content

A fragrant and satisfying cabbage pie. In addition to cabbage, we put minced meat and fresh herbs in the filling. Knead the dough with sour cream and mayonnaise - the crumb of the finished cake turns out to be porous, despite the wet filling. And the crust will delight the eye with a golden blush. A little trick: so that the cabbage in the filling is soft, blanch it for a couple of minutes in boiling water before stewing.

 

Ingredients

Cooking process

step 1 out of 9
Thinly chop the cabbage. Squeeze the chopped mass with your hands. In a large saucepan, bring water to a boil and dip the chopped cabbage into it. We blanch it for two minutes. During this time, the vegetable fibers will soften. We discard the blanched cabbage in a colander and let all the liquid drain.
step 2 out of 9
While the cabbage is draining in a colander, peel and cut the onions into small cubes. Heat a small amount of vegetable oil in a frying pan and pour chopped onion into it. Fry until transparent.
step 3 out of 9
Then put the minced meat in the onion and immediately begin to break it with a spatula to create crumbling. Fry the minced meat together with the onion for another two to three minutes. Salt and pepper the mass, mix.
step 4 out of 9
Add blanched cabbage, chopped dill to the pan and mix. Add to taste. The filling is ready - remove it from the stove and let it cool to a warm temperature.
step 5 out of 9
Knead the pie dough. Break eggs into a bowl, add sour cream, mayonnaise, soda and salt. Mix with a whisk until smooth. Next, sift the flour and mix it with the prepared liquid mass. Knead the dough well so that there are no lumps left.
step 6 out of 9
Grease the baking dish with a small amount of vegetable oil. We spread half of the dough in the form, let it be distributed around the entire perimeter.
step 7 out of 9
Spoon the cooled filling evenly on a layer of dough.
step 8 out of 9
Pour the second half of the dough over the filling, trying to make it completely cover it. Align the surface.
step 9 out of 9
Preheat the oven to a temperature of 180 degrees and send the cake pan to the middle level into it. Bake for thirty-five to forty minutes, until a pronounced brown crust forms on the surface. We take the finished cake out of the oven, carefully remove it from the mold and place it on the wire rack so that the crust does not become wet from condensation. Serve warm or cold.

Bon Appetit!

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