In the pie filling you can also add mushrooms and season with cumin.

  • Servings: 8
  • Cooking time: 1


Flour 300 Grams
Sour cream 15% fat 100 Grams
Egg 1 Piece
Butter cold 150 Grams
Salt To taste
Sugar To taste

For the filling:

Cabbage fresh cabbage 500 Grams
Egg (one egg for greasing pie) 3 Pieces
Vegetable oil To taste
Salt To taste

Options for toppings:

White mushrooms To taste
Cumin To taste

Method of preparation

  1. Flour mixed with salt and sugar. Add the sour cream and egg. Then put the diced butter and quickly knead the dough. Gather it into a ball, wrap in plastic wrap and refrigerate for 1 hour. The dough can be used immediately, but if you stand it in the refrigerator, roll out will be easier.

  2. Divide the dough into two parts (one should be a little more). Roll out the dough on a floured surface. A large part of the transfer in a baking pan and spread it with hands. Cut into smaller strips.

  3. Eggs boil hard boiled, clean. Cut into small pieces. Cabbage shred. Preheat a frying pan vegetable oil, cook the cabbage for about 5 minutes, stirring occasionally. Salt, add eggs, stir.

  4. Put the dough on the filling. From strips of dough, make a lattice. Grease the pie with beaten egg. Put in a preheated 180 degree oven and bake for 40-45 minutes. In the filling you can also add mushrooms and season with cumin.


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