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Jellied cabbage and egg pie with sour cream and mayonnaise

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1103
Kitchen Russian
Calorie content 156.8 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 5.2 gr.
Fats * 12.1 gr.
Carbohydrates* 22.2 g
* per 100 gr. product
Jellied cabbage and egg pie with sour cream and mayonnaise
Content

A hearty snack cake. The dough is soft, low-porous, with a golden brown crust. The filling is a juicy stewed cabbage with a chopped boiled egg. A piece of such a pie can satisfy your hunger thoroughly. It will take some time to prepare it: the filling requires preliminary stewing and cooling. But the result is worth it.

Ingredients

Cooking process

step 1 out of 17
We start preparing the pie with the preparation of the filling, since it will then need to be cooled before laying out on the dough. Pour vegetable oil into a large pan and heat it up. Peel the onions and cut them into small cubes with a knife. Pour the onion into the oil and fry it with stirring until transparent.
step 2 out of 17
Thinly chop the white cabbage, squeeze well with your hands. Put the cabbage in a frying pan with the onion, mix, cover with a lid so that the mass quickly settles and moistens.
step 3 out of 17
Add salt to the settled cabbage to taste. We continue to simmer until it is completely soft and begins to darken a little. Unforgettable stirring. We set three eggs to boil in parallel. Cook them for ten to twelve minutes, then cool and peel them.
step 4 out of 17
Put the cabbage from the pan into a separate bowl so that it cools down faster. Chop the boiled eggs into small pieces and pour into the cabbage, mix - the filling is ready.
step 5 out of 17
To prepare the dough in a separate bowl, beat three eggs with salt and sugar until smooth.
step 6 out of 17
We measure out the indicated amount of mayonnaise and sour cream, add them to the egg mass.
step 7 out of 17
Mix well with a whisk.
step 8 out of 17
Separately mix flour with baking powder.
step 9 out of 17
Sift the resulting dry mixture into a bowl with liquid components.
step 10 out of 17
Mix well until smooth. The dough turns out to be quite liquid, pouring.
step 11 out of 17
Grease the cake pan with butter. If the mold is silicone, then you do not need to lubricate it with anything.
step 12 out of 17
Pour half of the prepared dough into a greased mold.
step 13 out of 17
Put the cooled cabbage filling with eggs on the dough.
step 14 out of 17
We try to distribute it in an even layer throughout the dough.
step 15 out of 17
After the filling is laid, pour out the second part of the dough, trying to cover all the cabbage.
step 16 out of 17
If the filling remains open somewhere, we tilt the form in different directions, allowing the dough to be distributed around the entire perimeter of the form.
step 17 out of 17
Preheat the oven to a temperature of 180 degrees. We put the form on the middle level and bake the cake for forty to fifty. The surface should be well browned, the cake itself will slightly increase in volume. Remove the finished cake from the oven, let it cool.Then we cut the pastries into portions and serve.

Bon Appetit!

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