Recipe: Sour Cream / Guelica & Cabbage Pie step by step with pictures | Handy.Recipes

Sour Cream / Guelica & Cabbage Pie

Cooked Sour Creamy Kernel Cake with Cabbage

Time to cook: 60 minutes

Nutritional Value

This easy to make, very tasty roasted young cabbage pie is made with kefir, sour cream and oatmeal. Any novice cook can make this pie and make his family and friends very happy with a wonderful pastry! The pie is good for a tea party, a snack, or just a snack. It's good even when cold.

Author of the recipe

Ingredients for Sour Cream Cake with Cabbage:

For the dough

  • Kefir - 300 ml
  • Sour cream (with a big slide) - 3 tablespoon
  • Leavening Agent - 1 teaspoon
  • Sugar (to taste) - 1 tablespoon
  • Egg - 2 pcs
  • Salt - 0.5 teaspoon
  • Oat flakes (250 ml glass) - 0.5 glass
  • Wheat flour / Flour (may take a little less, depends on the flour) - 150 g
  • Sunflower oil - 2 tablespoon

For the filling

  • Sunflower oil - 1 tablespoon
  • Garlic - 1 clove
  • White Onion (any, large bulb) - 1 pc
  • White cabbage / Cabbage (approx. 200g of young cabbage) - 0.5 forks
  • Salt - to taste
  • Black pepper (optional) - to taste

How to cook Creamy Herrmann's Pie with Cabbage step by step with photos

Making the filling for the pie. Pour sunflower oil in a saucepan, heat it up and put crushed garlic clove with a flat knife. I fried it for a minute to let the garlic give off its flavor to the oil. Remove the garlic and put in a large chopped onion. I used a white onion. You can have any onion you want. I gilded the onions for a few minutes and then added the sliced cabbage. You can fry the cabbage to your liking. I don't overcook it. Cook the cabbage until it's cooked through. It's quick, about five minutes. It'll cook in the pie.

While the cabbage is cooking, we make the dough. Pour the kefir, spread the sour cream, beat the eggs, put the sugar and baking powder. Combine . I use an el... whisk. Next, we put the oat flakes into the mixture, put them together and let them swell for about 10 minutes. We sift the flour. You may need less flour. It depends on its quality. I took 1 level measuring cup of flour, 250 ml. That's about 150 grams. Using a whisk, combine everything and pour 2 tablespoons of sunflower oil. I joined it all together again. The dough is ready, it has the consistency of thick sour cream.

I'm going to use a 20 cm diameter and 5 cm high silicone baking dish. Put half of the batter on the bottom of the tin. Then put a thick layer of roasted cabbage, about 2,5 cm. Pour the layer of cabbage over the second half of the pastry. The pie will rise in the process of baking, so spread the ingredients out to 2/3 of the height of the mold. The above given amount of ingredients is enough for a form with a diameter of 20 cm and a height of 5 cm. If the diameter of the cake is bigger, it will be thinner. We put it in the oven heated to 180 ° C for 40 minutes.

Use your oven as a guide. After about 30 minutes, I checked the pie for "with a dry splinter". I needed to keep it in the oven some more, but the top was already well browned, and I covered it with foil so it would not darken or burn too much. The readiness of the pie - the dough is not sticking to the wooden spoon, but the cabbage makes it a little damp inside. Ready! Let the pie cool in the mold for a while. It won't settle at all.

My mold requires me to turn the pie over. It's easy to take off the mold. The pie is nice and crusty.

I serve the pie and cut it into slices.

A closer cut of the pie.

Nutritional Value:

Whole Dish:
1581 Calories
45.5 g
80.6 g
168.2 g
197.6 Calories
5.7 g
10.1 g
21 g

Salt, Black Pepper, Garlic, Flour, Wheat Flour, Sugar, Eggs, Sourdough, Cabbage, Oat Flakes, Cream, Baking powder, Baking, White Onions, Wheat, Cakes, Sunflowerseed oil, Bakery, oat

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