In the pie filling you can also add mushrooms and season with cumin.
- Servings: 8
- Cooking time: 1
|Sour cream 15% fat||100 Grams|
|Butter cold||150 Grams|
For the filling:
|Cabbage fresh cabbage||500 Grams|
|Egg (one egg for greasing pie)||3 Pieces|
|Vegetable oil||To taste|
Options for toppings:
|White mushrooms||To taste|
Method of preparation
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.
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.
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.
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.