Sauce Cake with Cabbage and Mushrooms

A simple, familiar pastry with a filling of seasonal vegetables. I used to make mayonnaise-infused pot pie dough, but today I'm making it without mayonnaise, just with kefir. Such a rich filling can be used as a second course for supper, for example. I recommend serving it warm, warmed up.
The pie tin is 21 cm in diameter
Ingredients for the sauce pie with cabbage and mushrooms:
Dough
-
Kefir
(room temperature-230 ml)
-
1 glass
-
Chicken egg
-
3 pcs
-
Wheat flour
/
Flour
(or a little more, if liquid kefir)
-
150 g
-
Sugar
-
1 teaspoon
-
Salt
-
1 teaspoon
-
Dough leavening agent
-
1 teaspoon
-
Vegetable oil
-
2 tablespoon
Stuffing
-
White cabbage
/
Cabbage
-
400 g
-
Carrots
-
2 pcs
-
Sweet pepper
-
1 pc
-
Onion
-
1 pc
-
Champignons
-
1 handful.
-
Sauce
(sweet chili)
-
1 tablespoon
-
Salt
-
to taste
-
Dill
-
1 tablepoon
-
vegetable oil
(for frying)
-
2 tablespoon
For the topping
-
Chicken egg
-
1 pc
-
Poppy
-
0.5 teaspoon
How to cook Sauce Cake with Cabbage and Mushrooms step by step with photos
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Ingredients for the dough. |
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Beat eggs in kefir and add a few spoonfuls of oil and. oil. I use unrefined rapeseed oil. |
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Stir in Himalayan salt, sugar. |
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Add the flour and baking powder. |
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Thoroughly knead into a pancake batter. |
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For stuffing... |
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Shred the cabbage. |
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Slice onion and mushrooms. |
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Grate cabbage, chop paprika. |
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Sauté the onions in oil. |
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Add cabbage and carrots to onion. Stir-fry and braise |
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Red pepper at the end of the vegetables. |
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Season: add ground salted dill, sweet chili sauce, Himalayan salt. |
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The mushrooms can be put in the already cooked cabbage. It is not necessary to fry them for a long time. |
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Stir everything over high heat and turn off. |
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Pour half of the batter on the parchment in a removable baking dish. |
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Spread warm or pre-cooked stuffing on top. |
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Pour the rest of the dough over it. |
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Put into preheated oven for 30-35 minutes. The oven was preheated to 250*, then worked at 200* with a blower. I have an electric oven now (Ikeev's), I am adapting. |
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In 5-7 minutes, take the pie out and double whipped egg topping already formed crust. Sprinkle with poppy seeds or sesame seeds if desired. |
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Leave the pie in the oven until warm. |
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Carefully pierce the top crust and cut portions. |
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I divided into large slices to keep the shape. |
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The pie was high, as I put a lot of stuffing, but you can reduce the amount of cabbage, etc. |
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When cooled, the pie can be reheated in the oven (microwave) or fried in a pan with a lid. |
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Delicious with strong sweet tea. We also liked it with tomato juice. |
Nutritional Value:
Whole Dish: |
Calories
1804.7 Calories
|
Protein
68.1 g
|
Fat
88.5 g
|
Carbohydrates
183.8 g
|
Per Serving: |
Calories 225.6 Calories |
Protein 8.5 g |
Fat 11.1 g |
Carbohydrates 23 g |
100g: |
Calories 121.9 Calories |
Protein 4.6 g |
Fat 6 g |
Carbohydrates 12.4 g |
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