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Jellied sour cream pie with cabbage and minced meat in the oven

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1224
Kitchen Russian
Calorie content 180 kcal
Portions 4 port.
Cooking time 45 minutes
Proteins * 6.2 gr.
Fats * 12.9 gr.
Carbohydrates* 24.5 g
* per 100 gr. product
Jellied sour cream pie with cabbage and minced meat in the oven
Content

Even novice housewives will make such a cake. Despite the fact that there is a certain stage in its preparation, each step is simple and straightforward. And step-by-step photos demonstrate everything in detail and will not make a mistake. The taste of the dough is very delicate, creamy, because we knead it in sour cream. The filling is juicy and satisfying - a mixture of aromatic fried minced meat and stewed cabbage gives excellent taste and high nutritional value. Go ahead, go to the stove!

Ingredients

Cooking process

step 1 out of 12
The minced meat for the filling can be used with any composition: pork, beef, chicken or mixed. Add black pepper and salt to it to taste, mix thoroughly.
step 2 out of 12
Heat a deep frying pan with a little vegetable oil on the stove. We spread the minced meat and immediately begin to break it with a spatula into small pieces. Fry the minced meat, making it crisp, for three to four minutes, until it completely changes color and starts to brown. At the same time, the temperature of the plate is medium-high.
step 3 out of 12
Peel the onions and cut them into small cubes. Pour the onion to the minced meat, mix and fry everything together until the onion pieces are transparent.
step 4 out of 12
Finely chop the cabbage with a knife or a special grater. We put the cabbage in the pan, mix with minced meat and onions, pour in half a glass of hot water and cover with a lid. Simmer in this state for five to seven minutes, until the mass settles. Then remove the lid and continue to cook the filling while stirring for another ten to fifteen minutes, until the cabbage becomes completely soft and the moisture evaporates. Add salt, grated nutmeg to taste and mix. Remove from the stove and let cool.
step 5 out of 12
While the filling is cooling down, prepare the dough. Break eggs into a deep bowl.
step 6 out of 12
Add the indicated amount of sour cream, salt and granulated sugar. Mix everything together with a whisk until you get a completely homogeneous mass.
step 7 out of 12
Then add the sifted flour and baking powder. Knead the dough. The consistency of the finished mass should be of medium density, homogeneous and smooth.
step 8 out of 12
Grease the baking dish with vegetable oil. You can also line the pan with oiled parchment to make it easier to remove the finished cake later.
step 9 out of 12
Pour half of the prepared dough into the prepared mold. Put the cooled cabbage filling on the dough. We level it with a spoon over the entire area of ​​the form.
step 10 out of 12
Pour the remaining dough onto the filling, trying to completely cover it. We cover the gaps with the back of the spoon. It is advisable that the surface of the cake is completely covered with the dough.This will not only provide visual appeal, but also avoid sticking of the "peeping" pieces of cabbage. Preheat the oven to a temperature of 180 degrees and put the dish with the dough into it to the middle level. Baking time is forty to forty five minutes.
step 11 out of 12
The finished cake slightly increases in volume and becomes covered with a beautiful golden crust. We take it out of the oven, let it cool slightly so as not to burn ourselves. Then we take it out and put it on the wire rack until it cools completely.
step 12 out of 12
We cut the product into portions and serve.

Bon Appetit!

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