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Jellied cabbage pie with milk without yeast

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2278
Kitchen Russian
Calorie content 154.2 kcal
Portions 6 port.
Cooking time 40 minutes
Proteins * 6.1 gr.
Fats * 9.9 gr.
Carbohydrates* 23.8 g
* per 100 gr. product
Jellied cabbage pie with milk without yeast
Content

A recipe from the category of those that are designed for quick preparation and a pleasant result. The ingredients for such a cake are more than affordable, the cooking process itself is not at all troublesome. The baked goods are very ruddy, aromatic and soft. The pulp has a large pore texture. The pie is delicious both warm and cold.

 

Ingredients

Cooking process

step 1 out of 7
We thinly chop the cabbage either with a knife, or with a grater, or with a combine. It is important that the pieces are thin, small and tender. After cutting the cabbage, we mash it well with our hands to soften it even more and remove excess volume.
step 2 out of 7
You can use absolutely any form for baking, but the finished cake in glass or ceramic dishes looks especially impressive, in which you can serve it on the table and cut it into portions. Lubricate the bottom and sides of the mold with a small amount of vegetable oil using a silicone brush.
step 3 out of 7
Put the prepared cabbage in a greased form and distribute it evenly over the entire area of ​​the dish. We do not tamp the mass, there must be air between the pieces, so that the dough will get there later.
step 4 out of 7
Cooking batter. To do this, in a bowl, mix eggs, milk, mayonnaise, butter melted to a liquid state, salt and granulated sugar. Stir vigorously with a whisk or mixer until a homogeneous liquid mixture is obtained. Then add baking powder and sifted flour. Mix thoroughly again - a homogeneous dough is obtained, thin, in consistency resembling a dough for pancakes.
step 5 out of 7
Pour the prepared dough into a mold for the cabbage. We try to evenly distribute it throughout the filling, helping ourselves with a spoon. If necessary, spread the dough over the surface to completely cover all the cabbage.
step 6 out of 7
Preheat the oven to a temperature of 180 degrees. We put the pie on the middle level. We bake for thirty five to forty minutes. The dough will increase in volume and brown well. To check the readiness of the cake, you can pierce it with a toothpick: there should be no raw dough on it at the exit. We take the cake out of the oven, let it cool down a little and serve it directly in the form.
step 7 out of 7
Cut into portions. The pie is very tasty when warm, but it is also good when cooled down.

Bon Appetit!

 

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