Mayonnaise-sour cream jellied pie with cabbage and meat in the oven

To prepare the dough in a bowl, mix all the fermented milk products: sour cream, mayonnaise and kefir. Add salt and granulated sugar, as well as baking powder.

We break eggs into a bowl one by one. Shake everything together with a whisk or fork until completely homogeneous. Beating the mass is optional, just mixing is enough. Sift the flour into the resulting liquid mixture and mix thoroughly again. All lumps should break - you get a smooth flowing dough.

Cooking the filling. To do this, first of all, thinly chop the cabbage. Young cabbage is very well suited for pies - it has tender and juicy leaves. We immerse the chopped cabbage in boiling water, blanch for one to one and a half minutes (by the way, the coarser the cabbage, the more it needs to be processed in boiling water). We put the blanched cabbage in a colander or sieve and let all the excess liquid drain. It is important to dry the cabbage on a sieve so that a lot of moisture does not get into the pie. While the cabbage flows down and cools down, fry the minced meat in a pan with the addition of a small amount of vegetable oil. Cook the meat for five to seven minutes at medium-high temperature, until a slight blush appears. At the end of frying, salt and pepper the minced meat to taste. Mix the cooked minced meat with the dried blanched cabbage. Finally, add the chopped greens and mix again.

We grease the baking dish with vegetable oil using a silicone brush, it is important to grease the sides well, so that the finished cake can be removed without problems later. If the mold is silicone, then no lubrication is required. Pour out half of the total volume of the prepared dough. Put the cabbage and meat filling on the dough layer. We try to do this neatly and evenly, without sinking the cabbage, so that the filling is then in the center on the slice of the pie.

Pour the second part of the dough over the distributed filling, trying to completely cover it.Preheat the oven to a temperature of 180 degrees and send the cake pan into it for forty - forty-five minutes. By the end of baking, the product should grow slightly and brown well.

Remove the finished cake from the oven, cool slightly, and then remove it from the mold. Put it to cool down on a wire rack so that the condensate does not moisten the crust. Serve slightly warm or completely cooled.