Jellied ryazhenka pie with cabbage in the oven - a delicious recipe with step by step photos

Jellied pie on fermented baked milk with cabbage in the oven

2408

Kitchen Russian

Calorie content 111.8 kcal

Portions 4 port.

Cooking time 40 minutes

Proteins * 6.1 gr.

Fats * 6.7 g

Carbohydrates* 13.9 gr.

Jellied pie on fermented baked milk with cabbage in the oven

Content

Such a cake is prepared quickly and eaten in the same way. Few can resist not to eat a piece of fragrant juicy pastries with cabbage. We suggest using fermented baked milk as a base for the test. It gives a delicate creamy flavor to the dough and a pleasant creamy color. Before putting in the pie, be sure to fry the cabbage in a pan. This will make the filling soft and tender.

Ingredients

Cooking process

Finely chop the cabbage with a knife, then shake it well with your hands to soften. In a frying pan, heat a small amount of vegetable oil and pour the cabbage into it. Fry the vegetable mass for fifteen to twenty minutes. It is necessary for the cabbage to become soft and begin to brown slightly. At the end of frying, add salt and black pepper to taste. Remove the pan from the stove and let the cabbage mass cool.

While the cabbage is cooling down, prepare the dough. To do this, first prepare the oil mixture. Put the butter in a small container.

Pour in the specified amount of odorless vegetable oil there.

We put the container in the microwave for thirty to forty seconds so that the butter melts.

Pour fermented baked milk into another bowl, add soda, break an egg, add salt and oil mixture. Shake everything together until smooth.

Then add flour and knead a smooth homogeneous dough.

Grease the baking dish with oil. Additionally, you can sprinkle flour on the pan so that the crust of the cake comes off well after baking. If the mold is silicone, then lubrication is optional. We spread half of the dough into a mold. Place the cooled cabbage filling on it.