Recipe: Young Cabbage Pie with Sour Cream step by step with pictures | Handy.Recipes

Young Cabbage Pie with Sour Cream

Cooked cake with cabbage and sour cream

Time to cook: 180 minutes

Nutritional Value

Delicious homemade cabbage cake with young cabbage and sour cream, it will definitely make your family and friends happy at the family table.

Author of the recipe

Ingredients for Cabbage Pie with Young Cabbage and Sour Cream:


  • Milk (200 ml cup.) - 1 glass
  • Yeast (granulated yeast) - 10 g
  • Chicken egg - 1 pc
  • Butter - 60 g
  • Vegetable oil - 1 tablepoon
  • Sugar - 1.5 tablespoon
  • Salt - 1 teaspoon
  • Wheat flour / Flour (200 ml glass.) - 3 glass


  • White cabbage / Cabbage - 500 g
  • Water - 1/3 glass
  • Butter - 70 g
  • Sour cream - 3 tablespoon
  • Salt - to taste
  • Chicken egg (To grease the pie before putting it in the oven) - 1 pc

How to cook young cabbage pie with sour cream step by step with photos

Ingredients for the dough

In a bowl add warm milk, sugar (1.5 tbsp) and yeast (10g). Spoon), add yeast (10g. granulated yeast)

Take 2 tbsp. spoonfuls and add to the milk/ yeast mixture. Stir the mixture and leave in a warm place so that the yeast dissolves

After a while a cap of small bubbles forms on the surface of the mixture. The stew is ready

To the stew add an egg (1 piece), salt (1 tsp. Spoon), add vegetable oil (1 tbsp), stir in. tablespoon)

Melt butter (60g.Melt, cool and add to prepared sourdough

Add gradually all the flour to a bowl with the stew

Knead the dough. Cover the bowl with a piece of cloth or towel and put it in a warm place to rise. After the first rise, knead the dough and put it aside for a second rise

While the dough is rising, prepare the filling. Shred cabbage (500g.) shred thinly in julienne strips

Add 1/3 cup water to pan, add cabbage. Put the pan on low heat, put the lid on and simmer until the cabbage is Al dente and the liquid has evaporated

Then add butter (70g.), simmer

Then add 3 tbsp. Spoon sour cream

Braise the cabbage until soft

The dough has risen well enough, you can now proceed to cut the pie

Grease a baking dish with a thin layer of butter and dust it with flour

Make "French roll"

Divide the dough into two parts. Roll out one part into a layer, cut out a circle. Put circle in mold, flatten out, make a rim

Spread coleslaw filling on rolled out flat surface

Roll out the second piece of dough, leaving a small piece for pie filling

Cut out strips from the rolled out pastry to make pigtails

Brush the edge of the pie with water and transfer the pigtails to the surface of the pie

Next, decorate the cake to taste. Make a few holes to let the steam out while baking

Whisk the cake surface with beaten egg and send it to a preheated oven to bake at 180-190C. I want to draw your attention to the fact that I give only an approximate temperature for baking, everyone should be guided by the capabilities of their ovens, they are all different

Bon appetit!

Nutritional Value:

Whole Dish:
3401.5 Calories
83.3 g
154.5 g
423.7 g
183.9 Calories
4.5 g
8.4 g
22.9 g

Chicken Egg, Salt, Vegetable Oil, Flour, Wheat Flour, Sugar, Butter, Sourcream, Water, Cabbage, Bread, Yeast, Dough, Tarts

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