Lazy cabbage pie with sour cream and mayonnaise
0
1211
Kitchen
Russian
Calorie content
123.5 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
5.1 gr.
Fats *
9.9 gr.
Carbohydrates*
16.1 gr.
The name of the cake speaks for itself. A simple and quick quick recipe. Cabbage does not need to be stewed or boiled first, it is enough just to finely chop and knead well with your hands. Moreover, you can take both fresh and sauerkraut - each version of the pie is tasty in its own way. We knead the dough quickly in a matter of minutes, especially if you use a mixer. We put the cabbage in a mold, fill it with dough and send it to the oven. Ready!
Ingredients
Cooking process
First, prepare the cabbage filling. If fresh cabbage is used, then we chop it as thinly as possible, then crush it with our hands to soften the fibers. If the cabbage is sauerkraut, then we squeeze it out of excess liquid well. Lightly grease the baking dish with vegetable oil. We spread the prepared cabbage into it in an even layer.
Pour the cooked dough over the cabbage filling. Distribute it evenly so that the height of the cake is the same over the entire area of the cake. We put the cake pan in an oven preheated to 180 degrees on the middle or middle-lower level. We bake for thirty five to forty minutes. The dough does not increase in volume, but it blushes very well - the finished cake turns out to be golden.
Bon Appetit!