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Mayonnaise-sour cream jellied pie with cabbage in the oven

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1504
Kitchen Russian
Calorie content 201.6 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 6.1 gr.
Fats * 12.9 gr.
Carbohydrates* 27.4 gr.
* per 100 gr. product
Mayonnaise-sour cream jellied pie with cabbage in the oven
Content

An excellent option for savory pastries of simple preparation, which can be served for dinner, and foreseen for a snack in advance. The dough is prepared from available ingredients, the filling is good old white cabbage, pre-stewed in a pan. The pie is formed by the jellied method and baked until golden brown in the oven. It is better to serve warm or cooled, so that the texture of the crumb has time to become more crumbly.

Ingredients

Cooking process

step 1 out of 19
Sour cream for the dough can be used with absolutely any fat content. The dough will turn out to be especially successful if the product's shelf life is already coming to an end. The degree of acid in such sour cream is higher, and it reacts with soda more actively - the dough is looser.
step 2 out of 19
To prepare the dough, break the eggs into a deep bowl.
step 3 out of 19
Add salt and granulated sugar to the eggs.
step 4 out of 19
Shake the eggs with a fork or whisk until smooth. Beating until foam is not necessary, just mix the yolks well with the whites.
step 5 out of 19
We measure out the indicated amount of mayonnaise and add it to the egg mass. Mix well.
step 6 out of 19
Next is the turn of sour cream. We put it after the mayonnaise and also mix well with the total mass.
step 7 out of 19
Pour soda into the resulting mixture and mix again.
step 8 out of 19
We measure out the required amount of flour, pour it into a bowl.
step 9 out of 19
Mix flour with liquid mass until a completely homogeneous dough is obtained. The consistency of the dough will be pouring, thin.
step 10 out of 19
Grease the baking dish with a small amount of vegetable oil. If the mold is silicone, then you do not need to lubricate it with anything.
step 11 out of 19
Divide the prepared dough into approximately two parts and pour one of them into a greased mold.
step 12 out of 19
We spread the cabbage filling on the dough in an even layer. To prepare it, shred the white cabbage in advance, squeeze it well with your hands. In a frying pan, heat a little odorless vegetable oil and spread the chopped cabbage. Fry it at an average temperature of the stove with occasional stirring. To make the cabbage settle faster and release the juice, cover the pan with a lid. Extinguishing will take approximately twenty-five to thirty minutes. At the end of cooking, salt the filling and stir.
step 13 out of 19
Let cool completely before placing on the dough before baking. When laying out the filling, we try to distribute it in an even layer.
step 14 out of 19
Pour the second part of the dough onto the cabbage, distributing it around the entire perimeter of the mold.
step 15 out of 19
If the dough is unevenly distributed, tilt the mold in different directions so that the mass spreads and covers the entire filling.
step 16 out of 19
The jellied pie with the center filling is formed.
step 17 out of 19
Preheat the oven to a temperature of 180 degrees. We set the form to the middle level and bake the cake for twenty five to thirty minutes. To check the readiness of the dough, we pierce it at the end of baking with a thin wooden stick: at the exit, there should be no remnants of wet dough on it.
step 18 out of 19
We take the finished cake out of the oven, cool it slightly and remove it from the mold.
step 19 out of 19
Let the cake cool completely, cut into portions and serve.

Bon Appetit!

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