Cabbage is very popular in Russia. We add the cabbage in salads and soups, stew it with sausages or meat, cook sauerkraut with cranberries or cowberries. Also, we really like cabbage pies. For cooking cabbage pies we often use yeast fresh dough. But I like this recipe with batter. I often cook this pie for dinner for my family.
- 4 eggs
- 1 cup flour (150 g)
- ¾ cup sour cream (170 g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 300 g cabbage, chopped
- 1 carrot, peeled and grated on a coarse grater
- 1 onion, peeled and chopped
- 1 small bunch of dill, chopped
- 2-3 tablespoons butter
- salt and pepper to taste
- 1Heat the butter in a frying pan. Fry the onion until soft, then add the carrot and cabbage. Continue to fry until soft cabbage. Then season with salt and pepper to taste and add the dill. Transfer the vegetables to a dish for cooling.
- 2Beat the eggs in a large bowl and whisk together. Use an electric mixer for this. Then add the sour cream and whisk together again. Stir the flour, 1/4 teaspoon of salt and baking powder into the egg mixture until the mixture is smooth.
- 3Preheat the oven to 350 F / 180 C. Grease the baking dish with butter and sprinkle with a little flour. Spread half of the batter on the baking dish. Add the vegetables and spread its evenly. Pour the remaining batter on top and spread it using a spoon. Bake the pie for 25 to 30 minutes in the preheated oven.
- 4Serve the pie warm.
I used a classic bread dough instead of the batter, as I wanted it to be more rustic. It smells great and it's also tasty. More tasty than what I had had in mind, actually. It's the first time I make a cabbage pie and I must say I'm impressed. Thank you.