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Jellied cabbage pie in a frying pan without an oven

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1494
Kitchen Russian
Calorie content 153 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 5.9 gr.
Fats * 10.6 gr.
Carbohydrates* 19 gr.
* per 100 gr. product
Jellied cabbage pie in a frying pan without an oven
Content

A very interesting version of cabbage pie that does not require baking in the oven. It has a lot of filling and little dough. Such a pie is somewhat reminiscent of a casserole, although the line here is rather arbitrary. Juicy, soft and aromatic, it is good for breakfast or dinner. Additionally, you can serve sour cream or mayonnaise for more juiciness.

Ingredients

Cooking process

step 1 out of 14
Peel the onions and cut into thin semicircles.
step 2 out of 14
Peel the carrots and rub them on a coarse grater.
step 3 out of 14
Finely chop the cabbage with your hands or with a special grater.
step 4 out of 14
Heat vegetable oil in a frying pan and pour chopped onion into it. Fry it until transparent, not forgetting to stir.
step 5 out of 14
Add the grated carrots to the fried onions, stir and continue to cook everything together for another five to six minutes with stirring.
step 6 out of 14
Then put the chopped cabbage into the pan, mix and prepare the mixture until completely soft. The rougher the cabbage, the longer it takes. Extinguishing will take approximately fifteen to twenty minutes.
step 7 out of 14
Finally, add salt, curry and black pepper, stir and remove from the stove. Transfer from the pan to a separate bowl.
step 8 out of 14
Break eggs into another bowl, put a pinch of salt and chopped parsley. Beat with a whisk until smooth.
step 9 out of 14
Sprinkle the cooled cabbage filling with flour, mix.
step 10 out of 14
Pour the egg mixture with parsley into the cabbage and mix well again.
step 11 out of 14
Pour some vegetable oil into the pan and heat it well. We spread the prepared cabbage with additives in the pan and distribute the mass in an even layer over the entire area. Close the pan with a lid. Set the temperature of the plate to medium-low. Fry for about fifteen to twenty minutes on one side.
step 12 out of 14
Then turn the cake over to the other side using a flat plate. Tipping the pie out of the pan onto a plate, and then slide it off the plate, unfried side down, back into the pan. We continue frying again under the lid for another five to ten minutes in the same temperature regime.
step 13 out of 14
Transfer the finished pie from the pan to a plate, let it cool slightly.
step 14 out of 14
Cut into pieces and serve with sour cream.

Bon Appetit!

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