Jellied cabbage pie with sour cream

How to make cabbage pie with sour cream

You can prepare various types of dough using sour cream. The easiest way is to make it liquid; kneading it will take no more than five minutes. You can also make the dough with yeast. Sour cream is also used to knead shortbread dough. This product is also used for preparing the filling, which is poured over the filling.

For the filling, white cabbage is most often used. You can also take sauerkraut or cauliflower. To ensure that the filling has time to prepare while the pie is baking, it must first be prepared - fried or stewed. Only young cabbage can be placed without prior preparation; it is quite tender and will have time to become soft while the pie is baking.

The cabbage filling is often supplemented with additional ingredients. It can be boiled eggs, fried minced meat or chicken fillet, canned fish. Cabbage goes well with mushrooms, various vegetables and cheese.

Interesting facts: The word “sour cream” comes from the verb “to sweep,” that is, to remove the top layer of cream from milk.

Quick jellied pie with cabbage

A very simple jellied pie with cabbage filling can be prepared in a hurry. This option is perfect for Sunday breakfast or just for a snack.

500 gr. cabbage;
3 eggs;
5 tablespoons of sour cream;
3 tablespoons of mayonnaise;
6 tablespoons flour;
half a teaspoon of salt;
2 teaspoons baking powder;
a little dill;
1 tablespoon sesame seeds (optional);
oil for mold.

Shred the cabbage into very thin strips, add salt, and lightly rub with your hands until it becomes soft. If the cabbage is young, then this treatment will be sufficient. If there is only a winter variety of cabbage, then you need to chop it, pour boiling water over it and boil for 5-7 minutes. Then drain in a colander and cool.

Generously grease the pan with butter. We spread it into the mold in an even layer. Using a mixer, mix raw eggs with sour cream and mayonnaise. Add baking powder, salt, finely chopped dill. Then add flour.

Knead until a smooth texture is obtained. The mass turns out to be thin, but not too liquid, it looks like dough for baking pancakes. Place it on top of the cabbage filling.

We level it out, make several punctures with a knife or the back of a spoon so that the dough penetrates to the bottom of the mold and completely “envelops” the cabbage. Sprinkle sesame seeds on top. Cook at 180 degrees for 35-45 minutes.

Jellied pie with cabbage on kefir in the oven - step-by-step photo recipe

The dough can be kneaded with kefir (any other fermented milk product will do) or mayonnaise. With kefir it turns out easier in all respects: more airy, lower calorie content. With mayonnaise, the dish will be more satisfying.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Pie with cabbage made from batter with sour cream and kefir

If people are not too keen on eating sauerkraut, then this product can be used to bake a delicious pie. We will prepare it from a batter mixed with kefir mixed with sour cream.

Filling:

300 gr. sauerkraut;
1 onion;
a little vegetable oil for frying and shaping;
sugar and spices to taste.

Dough:

100 ml kefir;
100 gr. fatty, preferably homemade sour cream;
2 eggs;
0.5 teaspoon salt;
1 teaspoon baking powder;
300 gr. flour.

Yeast cabbage pie with eggs

You can also bake a yeast pie with sour cream. The dough will turn out very tender, and we will make the cabbage filling with an egg.

Dough:

0.5 glasses of milk;
125 gr. sour cream;
1 teaspoon granulated dry yeast;
100 gr. butter;
400-450 gr. flour;
100 ml vegetable oil;
1 tablespoon sugar;
1 teaspoon (partial) salt.

Filling:

500 gr. cabbage;
1 glass of milk or water;
2 onions;
1 carrot;
5 boiled eggs;
a small bunch of green onions;
2 tablespoons vegetable oil;
40 gr. butter;
salt and spices to taste;
yolk for lubrication.

Warm up the milk a little, it should become barely warm. Stir in yeast, a tablespoon of flour and sugar. Let's set it aside for now.

Soften the butter (you can heat it in the microwave for a few seconds) and grind it with the addition of salt and sour cream. When the yeast dough rises solo, mix it with the sour cream mixture, pour in vegetable oil and add more flour until you get a soft dough that does not stick to the surface of the table. Leave it warm for 1-1.5 hours to rise.

Finely chop the cabbage, pour hot milk or water over it and cook at low boil for ten minutes. Drain in a colander, cool and squeeze well. Fry finely chopped onion in vegetable oil. When it starts to brown, add the cabbage to it and fry everything together for about five minutes.

Then remove from heat, add butter cut into small pieces and let it melt. Mix with diced eggs, chopped green onions and season to taste.

We make a regular closed pie: cut off two-thirds of the finished dough and roll it out. Place on a baking sheet or in a mold. Distribute the filling and cover with a small layer. Lift the edges of the bottom cake and pinch the edges. Cut a hole in the center of the top. Let the cake stand in a warm place for fifteen minutes, coat the surface with yolk and place in the oven (170 degrees). The pie will be ready in about fifty minutes.

Unleavened cabbage pie with sour cream

ARTICLES ON THE TOPIC:
Jellied pie with cabbage in the oven - 7 quick recipes for a delicious pie
Jellied pie with mayonnaise in the oven - 5 recipes for quick and tasty pies
Jellied pie with green onions and eggs in the oven: quick and tasty recipes

Ingredients

Wheat flour 4 tbsp. Egg 2 pcs. Sour cream 400 g. Melted butter 100 g. Sugar 2 tbsp. l. Salt 3/4 tsp. Soda 1 tsp. Baking powder 1 tsp.

Cooking method

Knead the ingredients into a soft, plastic dough (add flour in parts when kneading - you may need less or more). Leave the bun for 30 minutes (cover with film). I kneaded it in the bread maker and left it there for the specified time.
Place the dough on a floured table. It is very obedient and does not stick to your hands.
We divide the dough into two parts - either identical (in this case, the bottom and top, around the filling, will be the same), or we can divide it into unequal ones - take 2/3 of the dough for the base of the pie, and 1/3 of the dough for the top.
You can use any option you like for the filling.
I have cabbage. I chop it up, not finely, and put it in a saucepan. I fill it with water and cook for about 15 minutes. Then I put it in a colander so that the excess water drains well. While this process is going on, I fry one large onion. Now you can make the filling by mixing cabbage and fried onions. Salt, pepper, add your favorite spices. All the filling is ready. There is another option when I put the cabbage not in a pan, but in a colander. I cook it in it, placing it in a pan of boiling water. You don’t have to put onions, in this case add butter and salt to the cabbage (by the way, there will also be chopped eggs). In general - as many of us as there are so many fillings))))
Next: roll out the dough around the perimeter of the mold, place it (don’t forget to grease the mold). We place the filling on top, and on top of it, in turn, place the second layer of dough. We pinch it and put it in the oven. If you like glossy pies, you can grease them with yolk diluted with some water. Bake at 180* for 35-40 minutes. Since my oven is a hooligan (it tries to burn the bottom of the pie)…. So I put a frying pan with hot water down for the first 20 minutes. Then I remove and finish baking without steam.

Open sand pie with cabbage and sour cream filling

An open pie with a sand base and sour cream filling turns out beautiful and tasty.

250 gr. flour;
120 gr. butter;
3 eggs;
200 gr. sour cream;
400 gr. cabbage;
1 onion;
1 tomato;
50 gr. cheese;
1 tablespoon vegetable oil;
salt and spices to taste.

The oil for preparing the dough should be cold. Cut it into small cubes and place it in a bowl with flour mixed with salt. Grind with a fork or just with your hands until the mass becomes homogeneous. You need to act quickly before the butter has time to melt. Add a tablespoon of sour cream and one raw egg to the crumbs. Quickly knead and gather the dough into a ball. Wrap the resulting “bun” in film and put it in the freezer for 20-30 minutes.

Cabbage pie with sour cream and minced meat

Cabbage pie with minced meat turns out to be nourishing and juicy. It is also prepared with a filling based on eggs and sour cream.

Dough:

100 gr. butter;
200 gr. flour;
2 tablespoons sour cream;
0.5 teaspoon of salt.

Filling:

400 gr. minced meat;
400 gr. cabbage;
salt and seasonings to taste.

Fill:

3 eggs;
200 ml sour cream;
70 gr. cheese that melts well.

Grind the butter with flour, add salt and sour cream to the mixture, knead into a soft but not sticky dough. Let him rest for about thirty minutes in the cold.

To prepare the filling, fry the minced meat in vegetable oil, then add finely shredded cabbage to it and simmer until tender. Add spices and salt to taste. Separately, beat the egg with sour cream, add grated or crumbled cheese, mix.

We take out the chilled dough, cut off about a quarter of it, and put it back in the freezer. We roll out the rest and place it in the mold so that we get high sides. Place the filling on the dough and pour in the filling. Take out the rest of the dough and grate it directly over the pie, trying to distribute the dough evenly.

Another design option is to roll out a small piece of dough, cut out various shapes and place them around the perimeter and surface of the pie. Cook the baked goods in the oven at 180 degrees for just over half an hour.

Cabbage Pie - Shaping and Baking

After half an hour, you need to beat the dough, cut off about two-thirds and roll out most of it into a layer approximately 5-7 mm thick, according to the size of your mold, taking into account the sides. I will write about the form below, be sure to read it so as not to repeat my mistake.

So, carefully transfer the dough into a mold greased with vegetable oil or lined with baking paper. Don't forget to prick with a fork to allow air to escape. Now you can turn the oven to 180 degrees to heat up while you fiddle with the rack.

Fill with filling, roll out the rest of the dough, cut into strips about 1.5 cm wide and lay them in a lattice, pressing along the edges.

To give the cake a beautiful golden color, brush it with yolk using a pastry brush. I add a teaspoon of water to the yolk.

Place the pie in an oven preheated to 180 degrees for about 30 minutes. Baking time also depends on your oven, shape, thickness of the cake, in the end, so everything is individual.

This is where I will write about the form. I don’t know what prompted me to take a ceramic mold this time. I love it very much, I usually cook vegetables, meat and vegetables in it, bake potatoes, make mannas, casseroles and am always happy with the result. Except this time.

After half an hour, the pie seemed ready to me, the cake was browned, the edge was well pierced with a toothpick, I even pulled it out and photographed it in the mold.

However, when I turned the cake over and took it out of the pan, I saw that the bottom was not baked enough, it looked pale and not baked. To save the situation, I carefully placed it right upside down on the baking sheet and baked it for another 10 minutes on the top shelf with airflow.

It’s good that the filling is not liquid and does not leak out. Of course, I could not tell you about my incident, but I promised to share not only my successes, but also my experience. And this is experience.

I conclude that such a ceramic mold is not suitable for a thick pie with a lot of filling. You either need to dry the cake without filling in the oven for about 15 minutes, then add the filling, or just take a more suitable form, a thin springform pan, for example, and be sure to line it with paper.

Now look how thin the cake turned out. A maximum of cabbage filling and a minimum of dough is what we were striving for. And the taste is something between shortbread and yeast dough, tender and with a crunch. My husband and I really liked this cabbage pie, the two of us persuaded it in a couple of days. Delicious!

But that is not all. There was also a bonus. After placing the lattice on the pie, there was a small piece of dough left. I wanted to try it in a sweet form. So, I made two small baskets with thick orange jam, it turned out unsightly in appearance, but very tasty!

I will develop this topic, I have already planned some cookies. I don’t promise it will be soon, but I will definitely do it, subscribe so you don’t miss it.

Best regards, Galina

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Olga:
04/10/2016 at 9:33 pm
Galchik, I’m very glad to see new recipes on your blog again!!! Cool pie! My hands were itching to practice with this test!
Answer
Galina:
04/10/2016 at 10:36 pm
Come on, get well and go to the open-hearth!