Cabbage pie with sour cream

Category: Bakery products
Cabbage pie with sour cream

Ingredients

flour 450gr
any sour cream 150gr
egg 2
oil 40
milk or water 20-30ml
yeast 20-22gr
sugar 100gr
salt ..
cabbage 0,5kg
carrot 1
bulb 1
olive oil ...

Cooking method

  • Sour cream dough + sugar, yeast, butter, egg and flour.
  • Filling:
  • cabbage, carrot, onion. Simmer everything over low heat with olive oil, salt, add a little water.
  • Do not stew the cabbage to death, but leave it aldente.
  • Dough:
  • Dilute tremors in water or milk. Stir sour cream, sugar, egg, butter together until sugar dissolves.
  • Put everything in x / p Panasonic, liquid up.
  • Run Ave PIZZA twice. Leave the dough in cotton until doubled or more.
  • Put the filling without being greedy on the rolled dough on a baking sheet, cover with the same layer of dough. Pinch the edges so that the filling is inside.
  • Allow to distance in warmth. Brush the top with yolk, slightly diluted with water.
  • Bake on foil, greased with oil, at +200 for about 20-30 minutes - depending on the oven.
  • Cabbage pie with sour cream
  • Cabbage pie with sour cream
  • If the dough remains, I bake another small pie. This one with strawberry jam.
  • Cabbage pie with sour cream
  • From this dough, you can bake a pie with plum or any other jam.
  • 🔗

Note

The dough was prepared in a Panasonic bread maker on Pizza Avenue (duration: twice).

This cake was baked in a mini desktop oven.

mamusi
What a spiritual cake! The dough is very tender, probably ON SOUR CREAM! NYAMKA!
.... With your pies ~ "lose the figure" ~ they are called Beauty and Delight. We need to get together and do it with cabbage. I will definitely sign off on the results!
DonnaRosa
mamusi, The dough does not stale for a long time and remains fluffy.
By the way, it turns out very budgetary. The sour cream that remained, you can take not fat, butter - there can also be leftovers, cabbage - a penny. Well, now, money has been saved and everyone at home is full and happy.
And the most important thing is that the bread maker is kneading, and not me, the dough fits in the same place.
mamusi
Quote: DonnaRosa
the most important thing is that the bread maker is kneading, and not me, the dough fits in the same place.
Exactly!))))
In addition, I also have Panasonic!)))
DonnaRosa
Try it, the cake is worth it. The filling can be changed.
Baking with chicken heart pate, it was also hearty and delicious.
lettohka ttt
DonnaRosa, Noble pie !!! Thanks for the recipe, I will definitely try!
Why bake on foil? Is it not critical?
kolobok123
Cabbage pie is my usual weakness!
DonnaRosa
Quote: lettohka ttt

DonnaRosa, Noble pie !!! Thanks for the recipe, I will definitely try!
Why bake on foil? Is it not critical?
I'm too lazy to wash the baking sheet afterwards, but it's easier with foil. ;) I bake everything on foil.
Mandraik Ludmila
Quote: DonnaRosa
I'm too lazy to wash the baking sheet afterwards
Oh yeah, DonnaRosa... And although I have HP Redmond, in it you can knead and defuse the same. Cabbage pies, that's my weakness, bookmarked
DonnaRosa
I used the same dough to make a pie with plum jam.
🔗
DonnaRosa
🔗



Added on Friday 16 Sep 2016 00:35

🔗
stall
How I love pies. But I’m not very friendly with baking, so I’ll buy myself a bread maker, but how I’ll make dough in it, oh, goodbye figure.
velli
DonnaRosaWhy is it necessary to put the Pizza program 2 times, one cycle is not enough for this test? Thanks for the recipe, I'll try to bake a cake according to your recipe. I will cook cabbage in milk in the microwave
DonnaRosa
velli, 45 minutes is not enough for the test, and in two times the whole lifting process is almost solved, after two cycles, I leave it in a warm cotton for the final lifting. The dough is so gorgeous. Trusting cotton is a good solution for lazy gourmets.


Added on Friday 16 Sep 2016 09:31 PM




Added on Friday 16 Sep 2016 09:32 PM

Cabbage pie with sour cream
Anya
Is the yeast dry or raw?
DonnaRosa
Quote: Anya

Is the yeast dry or raw?
I love fresh pressed yeast, they are cheaper and I know them. Dry, I think, is also possible if there are no fresh ones, but they must be tested in warm water with sugar and a spoonful of flour.
Valeria 12
DonnaRosahow to pinch the edges of a pie so they DO NOT come apart. I diverge 2 times:
-first when proofing
-then when baking



Added Thursday, 08 Dec 2016 08:22

Quote: DonnaRosa

I used the same dough to make a pie with plum jam.
Cabbage pie with sour cream
How much jam was added to this weight of dough? Baked according to a different recipe - plum !!! The (not very liquid) jam overflowed.
DonnaRosa
Valeria 12, I spread the bottom layer with small sides. I press the upper to the lower one with my fingers. My dough connects well.



Added Thursday, 08 Dec 2016 15:45

Quote: Valeria 12





Added Thursday, 08 Dec 2016 08:22
How much jam was added to this weight of dough? Baked according to a different recipe - plum !!! The (not very liquid) jam overflowed.
And this depends on the density of the jam, if it is liquid, add starch to it, sprinkle the top of the jam layer, the starch will thicken the filling. But the edges of the cake must be connected without fail.
Valeria 12
Thank you
Valeria 12
DonnaRosaThank you for the wonderful dough in the recipe. Baked with dry yeast, plum .. The dough is super elastic and tender. I made another molding: it worked for me for the first time. Here is a photo
Cabbage pie with sour cream
DonnaRosa
Valeria 12,: friends: Nice pie turned out.

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