home → Vegetables Light cabbage pie without yeast. Quick aspic pie with cabbage. Pie with cabbage without yeast and eggs on kefir in the oven Pies from yeast-free dough with cabbage

Light cabbage pie without yeast. Quick aspic pie with cabbage. Pie with cabbage without yeast and eggs on kefir in the oven Pies from yeast-free dough with cabbage

Unsweetened pie is an excellent snack. It goes well with first courses and drinks such as tea, kvass or milk. Therefore, we want to invite you to try a recipe for a hearty cabbage pie in the oven. Its special feature is the yeast-free dough, which turns out very soft and tender!

Ingredients

For the test

wheat flour - 220 g;
butter - 200 g;
chicken egg - 3 pcs.;
sour cream (15-20% fat content) - 200 g;
sugar - 2 tbsp. l.;
salt - 2 tsp;
baking soda - 1 tsp.

For filling

chicken egg - 2 pcs.;
White cabbage- 600 g;
fresh dill - 50 g;
salt - 1 tsp.

Cooking steps

Step #1. We present to your attention this wonderful recipe for savory cabbage pie without yeast. First of all, let's start with the filling. We need to hard-boil two fresh chicken eggs. This can be achieved as follows: wash the eggs well, then place them in a pan filled with cold water; place the pan on medium heat, and when the water boils, set aside for 8-10 minutes, after the time has elapsed, remove the pan from the heat and cool the eggs.

Try not to overcook the eggs so that the yolk does not become covered with a gray coating, then the pie will turn out tastier.

Step #2. Take white cabbage and rinse it thoroughly under running water. Young cabbage is best suited for the filling, as it will make your pie juicier.

After washing the cabbage, dry it with a towel to get rid of excess unnecessary water, and then finely chop the required amount of cabbage. No need to try more filling, rely on the recipe - and your pie will turn out amazing!

Step #3. Take a deep bowl and place shredded white cabbage there, add salt to taste. As for nutritional supplements, you can deviate a little from the specified amount - it all depends on your preferences. Next, mash the cabbage thoroughly with active hand movements so that it releases the juice.

Step #4. Now you can put our shredded cabbage aside for a while and start preparing the base for the pie. Now you will learn a quick recipe for dough without yeast, which will go perfectly with cabbage and egg.
Take butter, cut it into small cubes and place in a separate bowl where you will knead the dough.

Step #5. Using a fork, mash the pieces of butter as well as you can.

Step #6. Beat 3 chicken eggs into the butter. Pay special attention to the freshness of this product! It’s better to play it safe and check to see if they are spoiled before adding eggs. To avoid unnecessary risks, you can simply break them into a separate bowl. Don’t skimp on clean dishes, because health is more valuable!

Step #7. Stir the egg-butter mixture, then add sugar to it and mix again. The ingredients need to be kneaded very thoroughly; this determines whether our dough will succeed.

Step #8. It's time to add fat sour cream, salt and soda to our egg mass. Continue stirring thoroughly until the oil lumps are eliminated. Then gradually add sifted flour to the resulting mixture.

Step #9. Knead the dough; it should resemble sour cream in thickness. Adjust the amount of flour yourself. A lot depends on the type of wheat flour, the manufacturer, etc. If you add the amount indicated in the ingredients, and the dough is still too liquid, then you can safely add the missing 20-50 g.

That's the whole recipe for our base. It makes an excellent dough for home baking. And note - we absolutely did without yeast!

Step #10. Let's return to our cabbage. While we were preparing the dough, she had to release a lot of juice. Just squeeze out the shredded white cabbage (we won’t need the juice!), add finely chopped dill to it and stir.

Step #11. Cooled down boiled eggs peel and cut into small cubes.

Step #12. Add the chopped eggs to the bowl with the cabbage and dill and stir. The filling is completely ready!

Step #13. Take any mold with a diameter of 25-26 cm and grease its bottom and sides with butter.

Step #14. Sprinkle the pan with a small amount of wheat flour or semolina to make the finished cake easier to remove.

Step #15. Now is the time to pour half of the prepared dough into the mold.

Step #16. Carefully place our filling on top of the base and level it.

Step #17. Pour the remaining dough over the filling.

Step #18. As you may have already noticed, this recipe homemade baked goods with cabbage is very quick and simple. Now all we have to do is send the mold to the oven to completely complete the cooking process. The pie should be baked in an oven preheated to 200 degrees for 30-35 minutes. Once the cabbage pie is well baked, remove the pan from the oven.

Now the cooking has come to an end, and we got a delicious unsweetened one. Let it cool for a while in an open oven or on the table, cut into squares or triangles and taste. The pie is ideal as a snack for tea or kvass, and can also be eaten instead of the usual bread. Before serving, the cabbage pie can be decorated with sesame seeds and herbs.

We hope you will like the recipe. Don't forget to leave a comment and bon appetit!

Dear readers!

Many housewives love to cook pies with cabbage. I would like to invite you to bake a very simple and very tasty cabbage pie without yeast. After all, not everyone can eat yeast dough, but they won’t refuse to try a delicious pie. Yes, and you need to spend a lot of time preparing yeast dough if you prepare it yourself.

I really like this pie, because in order to bake it you don’t have to bother looking for ingredients. All ingredients are available and available in any store.

INGREDIENTS:

300 g cabbage
75 g margarine
6 tbsp. spoons of flour
3 eggs
3 tbsp. spoons of mayonnaise
0.5 tsp soda

The ingredients are for 1 serving, but I usually use 2 servings to make the pie.

Quick cabbage pie

PREPARATION:

Wash the cabbage, chop finely, add salt, grind well and place on a baking sheet.

Melt the margarine and pour the cabbage on top. Gently mix the cabbage and margarine with a fork.

Preheat the oven to 160 degrees, place a baking sheet in it and bake the cabbage for 15 minutes. During this time, stir the cabbage 2-3 times so that it does not burn and softens well.

Add eggs, mayonnaise, soda and salt to the flour. Mix everything well. The dough turns out a little thicker than for pancakes.

Pour the prepared dough over the cabbage. Also mix lightly with a fork so that the cabbage is enveloped in dough.

Place the baking sheet in the oven and bake the pie for 30 minutes at the same temperature, 160 degrees.

A light cabbage pie without yeast is ready. Brew some tea, call your family and enjoy delicious pie with cabbage.

I’ll tell you honestly, I cooked it for the first time, I doubted that it would be tasty. But the neighbor who gave me this recipe assured me that cabbage pie

Pies in the house create warmth and comfort. But many housewives are afraid of fiddling with yeast dough, and the fact that it takes half a day of time. For this occasion, there is yeast-free dough. There is no need to wait for the dough to rise, you just need to mix the ingredients in the right proportions and you can bake. You can make pies and pies from this dough. They can be baked in the oven or fried in a frying pan.

To make a cabbage pie without yeast, we will need the products listed in the list.

Since the dough cooks quickly, let's start cooking yeast-free pie with cabbage filling. Finely chop the onion.

Let the onions sauté for vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

Place in a colander, let the water drain, and squeeze out excess liquid from the cabbage.

Add cabbage to onion, add butter and fry together for about 7 minutes. The filling is ready.

Let's start preparing the dough. Pour kefir into a bowl and beat eggs into it. Kefir can be of any fat content, fresh or not. Stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

Sift the flour.

Add the flour into the kefir in small batches and stir constantly. To make the dough tender and tasty, do not overdo it with flour. If you add too much of it, the dough will lose elasticity and the pies will be dense and clogged.

Place the dough on the table and knead until the dough begins to stick to your hands and the table. It should be soft, like an earlobe.

Roll out the dough into a baking pan, plus the sides with a small crochet. Roll the dough roller along the sides to remove excess dough.

Place cabbage on the dough.

Place lattice-shaped rolls on top of the cabbage. Grease the dough with yolk. Bake a cabbage pie without yeast in a preheated oven. Temperature - 200 degrees, 25-30 minutes. Cool the pie on a wire rack.

Bon appetit!

Jellied pie with cabbage without yeast on kefir is a very simple and tasty dish. Unfortunately, baking is by no means a diet menu. However, there is a recipe without eggs and yeast, with cabbage filling. Yeast-free pie with cabbage is perfect for fasting people and those watching their figure. In addition, this is a great option for recycling leftover kefir. Tasty and satisfying baking will not take much time, because the simplest batter is enough to prepare it. And they prepare it from products that are always in the refrigerator. All that remains is to quickly mix all the ingredients and put the dish in the oven. So, how to make a pie with fresh cabbage without yeast?

Ingredients for quick pie:

250 ml. kefir;
100 gr. margarine or butter;
1 teaspoon of soda;
flour - 200-400g. (by eye until you get a dough similar to sour cream);
filling: 100 gr. butter;
500 gr. cabbage;
spices and a pinch of salt;
green onions, dill or parsley.

How to cook cabbage pie without yeast in the oven:

So, we have studied the theory of the dough, we have decided on the variety of fillings, let’s move on to practice. Go!

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Grocery list:

flour - 500g
kefir - 200 ml
eggs - 2 pcs
vegetable oil - 2 tbsp.
sugar - 2 tsp.
salt - 1 tsp.
soda - a pinch

Preparation:

The flour, which we have prudently sifted in advance, mix it thoroughly with sugar, as well as salt and soda. It’s even better to do it with a whisk. Then all the components of the dry mixture will “disperse” evenly in it, and in finished pie there is guaranteed to be nothing that will crunch in your teeth. Plus, we will saturate the mixture with oxygen, which we really need so that the dough can then rise properly and become airy.
Pour kefir into the prepared dry mixture along with eggs and vegetable oil. Without being lazy, we will knead until it all becomes a homogeneous substance. The dough will be elastic and pleasantly elastic, with a consistency close to yeast.
Let's let it sit for a while so that the gluten develops. contained in the flour is properly swollen.
We divide it equally and we will roll the layers. The cabbage filling will go on the bottom one, you can simply cover the top with the second one (the main thing is to carefully pinch the edges) and do not forget about greasing egg yolk. You can go the other way - cut the top layer into strips, which are laid out on top of the filling in an appetizing mesh.
Place the pie in the oven at 180 g and enjoy the aromas spreading throughout the kitchen. It is usually baked for 40-50 minutes.

2. Dough with sour cream for a tender cabbage pie

Grocery list:

sour cream - 100 ml
flour - 300 g
baking powder - 1 tsp.
egg - here we will make do with 1 piece
butter - 150 g
salt - 0.5 tsp.
sugar - 1 tbsp.

Preparation:

Let's combine all the dry ingredients of the recipe, which is flour and salt, plus sugar and baking powder.
Now add the egg and sour cream to them, stir thoroughly.
Place the chilled butter into the resulting mass, which we cut in advance with a cold knife into 1×1cm cubes, and now quickly (this is so that our butter does not have time to melt from the heat) knead the dough.
Form the dough into a ball, wrap it in cling film and put it in the refrigerator for an hour.
Next, roll out two layers. Prick the bottom one with a fork - it will take on the filling. We’ll decorate the top one to your taste - flowers and leaves cut out from dough will come in handy here, or, as in the recipe above, we’ll make a neat mesh.
Brush the pie with egg, put it in the oven, now all you have to do is wait for it to be ready - this is about 40-50 minutes.

By the way, take note of a couple of tricks:

There is usually too much of a whole chicken egg for greasing the pie. And, in order not to place its remains somewhere later, you can take a quail egg for these purposes.

A good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizingness and give a slight crunch to the taste.

3. Jellied dough for a delicious “lazy” cabbage pie

Grocery list:

kefir - 250 g
sifted flour - 250 g
eggs - you will need 2 pieces
butter for greasing - 10 g
soda - 1 tsp.
salt - 0.5 tsp.

Preparation:

Mix soda and salt in kefir, cover and send to a warm place, let it stay there for 10 minutes.
Now add eggs to the kefir, which has grown considerably in volume, and beat the mixture.
We carefully mix the sifted flour with the already obtained workpiece. The result will be a fairly liquid dough, everything is ok, that’s how it was intended.
To further facilitate our own efforts to remove the pie, we will line the form with parchment, and, in turn, do not forget to coat it with butter.
Let's pour in half of ours batter, put the pre-selected and prepared filling on it. All that remains is to pour the remaining half of the dough on top of the cabbage. We put our lazy pie in the oven. We will bake the oven at 180 degrees, this will take 40 or 50 minutes.

A nice bonus of the jellied pie (besides, the recipe is primitive and requires minimal time) - it is very convenient to bake it in a multi-cooker assistant.

4. Dough without yeast for the simplest cabbage pie

Grocery list:

flour - 500 g
butter - 250 g
salt - 0.5 tsp.
egg - 1 piece will be enough
water (or maybe milk) - 25 ml

Preparation:

Let's combine the flour, which we first sift as always, and salt.
Chop the butter, still cold, into cubes, put it in flour and quickly chop it all with a knife until the mixture becomes fine crumbs.
Beat the egg, add water (or milk), stir it all one more time and add this mixture to our chopped crumbs.
Let's knead the dough (of course, imagining in the process how delicious our pie will turn out).
All that remains is to keep it in the refrigerator for about 20-30 minutes, and then arm yourself with a rolling pin and form the cake.
We wait for readiness at the same 180 degrees.

5. A simple recipe for yeast dough for your favorite cabbage pie

Grocery list:

flour - 640 g
milk - 250 ml
egg - 1 pc.
pressed live yeast - 30 g (or replace with dry yeast - then 10 g)
vegetable oil - 4 tbsp.
sugar - 5 tsp.
salt - 0.25 tsp.

Preparation:

First, grind the egg, salt and sugar.
Let the yeast disperse in warm (just not hot, at a temperature no higher than 30 degrees!) milk, add the already prepared egg to it, mix everything.
Little by little, in several batches, we will add sifted flour to our mixture of eggs and milk, and so gradually knead a very elastic dough.
Finally, add vegetable oil and knead the dough one more time. It will be pleasant to the touch and slightly glossy in appearance.
Now let's cover ours yeast dough- it’s time for him to go uphill to a cozy and warm place, 20-30 minutes will be just right.
Let's wait, make sure that the dough has grown significantly, knead it and let it rise again. All!
Next, everything is as usual - we form the pie in such a way as to amaze the family not only with its taste, but also with its appearance (a yeast pie deserves some effort in decorating it). We put it in the oven, which is already waiting at 180 degrees. We are waiting and looking forward!

And the main life hack that works 100% with yeast dough is to do it slowly and only in a good mood!

6. Cabbage pie made from ready-made puff pastry

Here the only question is choice, because ready-made puff pastry also available with yeast and without yeast.

The main difference between one and the other is the number of layers. Dough without yeast, as a rule, has 140 or more. But for yeast dough 30 layers would be a good indicator. As they say, feel the difference.

And therefore, yeast puff pastry is softer, rises better and grows in volume during baking. And, oddly enough, it is lower in calories - about 240 kcal per 100 g.

But yeast-free puff pastry, since there are many more layers in it, and oil is hidden between them, already has 450 kcal per 100 g. This dough is drier, and the layers in the finished baked goods are better defined.

There are no particular differences in taste between them, so only your preferences play a role here.

Another nuance is that store-bought puff pastry should be thawed at room temperature, and here it is important to avoid high heat in the kitchen, because then the butter between the layers can melt and, in fact, the effect of puff pastry itself will not manifest itself during baking.

Ugh! As you can see, the simple phrase “cabbage pie” hides a wide scope for experimentation and creativity. Go ahead and find your perfect pie.

And in between experiments in the kitchen, be sure to stop by, we still have a lot of interesting things in store. Bye bye!

From the end of September to mid-November, cabbage always reigned in Rus'. My grandmother told me what a holiday it used to be. They chopped cabbage with assistants, girls and boys, who went around all the houses in the village. There was a reason for this, because work always ended with games, songs and dances, as modern youth put it, a party :). The indispensable treat of the evening was kapustnik - a pie with cabbage, as the hostess thanked her for her help. Those times have gone into oblivion, but baking a pie with cabbage never hurts.

My pie is simple, it has a yeast-free dough. In general, I somehow thought that yeast dough is a prerogative of age, at least until I was 30 years old, I had neither the thought nor the desire to tinker with yeast dough, I baked more and more cookies, pastries and cakes, and if pies, then as simple as possible. I don’t even remember where I got this recipe from, either someone told me, or I read it (in Soviet times, buying a thick “Book on Tasty and Healthy Food” was the height of luck, and recipes were copied from the magazines “Rabotnitsa” and “Peasant Woman” etc.) The recipe has caught on in the family, because the pie turns out to be incredibly delicious!

So, to prepare the pie we need:

a small head of cabbage;

4 tea cups of flour;

250 g margarine;

0.5 l of kefir;

1 tsp salt,

1 tsp baking soda

and good mood!

Finely chop the cabbage

add some salt and fry in sunflower oil in a deep frying pan. If you like the filling a bit sweet, you can add a teaspoon of granulated sugar.

Place margarine in a large bowl or saucepan and pour in 4 full teaspoons of flour. Why tea cups, I still don’t know, they are equal in volume to an ordinary faceted glass, but since the recipe said cups, I measure them in cups (or maybe it’s tastier this way?).

Now grate the margarine with flour to make crumbs.

Pour salt and soda into kefir, mix thoroughly and pour into a bowl with flour and margarine.

Mix everything, put it on the table sprinkled with flour, if the dough is too sticky, add a little flour, but you can’t knead and rub the dough with flour for a long time, it must be soft. Divide the dough into two equal parts.

Roll out the first half and transfer it to a greased baking sheet using a rolling pin to prevent it from tearing. If there is a tear somewhere, it’s okay, you just need to connect the edges and press them together. We spread the fried cabbage, spreading it over the entire surface of our pie.

We roll out the second part, also transfer it on a rolling pin, cover the pie, press the edges together, decorate with flowers for an appetite and brush the top with egg, now all that remains is to put our pie in the oven at a temperature of no higher than 200 degrees.

When the dough has set and the cake has risen, pierce it with a fork over the entire surface. All you have to do is wait until it turns brown.

This is what a handsome guy we have!

And it tastes good: soft, juicy, the dough melts in your mouth.

There has never been an opportunity to check how quickly it gets stale, until next day he didn't live to see it.

To make a cabbage pie without yeast, we will need the products listed in the list.

Since the dough cooks quickly, let's start preparing the yeast-free cabbage pie with the filling. Finely chop the onion.

Let the onions sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

Place in a colander, let the water drain, and squeeze out excess liquid from the cabbage.

Add cabbage to the onion, add butter and fry together for about 7 minutes. The filling is ready.

Let's start preparing the dough. Pour kefir into a bowl and beat eggs into it. Kefir can be of any fat content, fresh or not. Stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

Sift the flour.

Place the dough on the table and knead until the dough begins to stick to your hands and the table. It should be soft, like an earlobe.

Roll out the dough into a baking pan, plus the sides with a small crochet. Roll the dough roller along the sides to remove excess dough.

Place cabbage on the dough.

Bon appetit!

White cabbage in Rus' was equated with bread. It was eaten at any time of the year. In the summer it was fresh, and prepared for the winter. Our ancestors were well aware of the benefits of cabbage. It contains a lot of fiber and essential vitamins. There is also carotene and very rare substances. We have already mentioned vitamin C contained in cabbage in our article “”.

Due to the huge content of vitamin C, white cabbage was included in the mandatory daily diet of sailors to protect them from scurvy. We need vitamin C to fight infections and strengthen the walls of blood vessels; every cell of any of our organs needs it. Therefore, an adult needs 70 mg of vitamin C per day. And cabbage helps us replenish the reserves of this vitamin in winter.

Carotene is a well-known antioxidant. Thanks to its content, cabbage can be called the elixir of youth. After all, it has long been noticed that when eating fresh cabbage, fatigue disappears and new strength appears.

Rare vitamins in cabbage include U, PP and H. Microelements include potassium, magnesium, phosphorus, calcium, iodine, manganese, and iron. With such a vitamin collection, our body is not afraid of diseases of the endocrine glands, stress and infections.

And yet, the main composition of cabbage is fiber, which is fiber that cannot be broken down. This stimulates our intestines. And that is why cabbage is used in weight loss diets.

Cabbage is also good for external use. Freshly squeezed cabbage juice is recommended for wiping the face, it gets rid of pimples and blackheads. Cabbage leaves with honey are great for coughs. They are applied instead of mustard plasters on the back or chest.

So, we are convinced that cabbage is a storehouse of useful substances. But in order for the contents of this pantry to fully migrate into our body, we need to eat cabbage raw. Or extract cabbage juice from it. But which young parent would bother with cabbage juice? They have neither the time nor the desire for this. But not everyone can chew cabbage leaves raw. Someone has stomach problems, for example, gastritis with high acidity, and they cannot eat fresh cabbage. Someone has problems with teeth or gums, and he simply physically cannot chew coarse cabbage leaves.

There are fewer nutrients left in the cabbage filling of pies and pies, that’s a fact. But the cabbage in them is so tasty that even those who can’t stand cabbage eat such baked goods with pleasure. Including our picky children. Yes, yes, especially those of them who do not like pies with sweet filling. There are such children. And for them yeast-free pies with cabbage is a favorite pastry.

Well, let's get some pies?

What we need:

White cabbage – 300-500 grams;
Kefir – 250-300 ml;
Salt - to taste;
Sunflower oil - for dough and frying;
Sugar - for dough and filling;
Baking soda – ½ teaspoon.

First you need to prepare the filling. To do this, finely chop the cabbage (into cubes). The finer the cabbage is chopped, the easier it will be to “pack” it into a pie. Lightly fry the finely chopped cabbage in vegetable oil, without turning brown. Burnt cabbage leaves will give bitterness to our entire filling, so stir the cabbage periodically so that it does not burn.

Next, add a little water to the cabbage in the frying pan and cover with a lid. It needs to be simmered thoroughly until it becomes soft. When the cabbage becomes soft, you can add salt to taste. And be sure to add sugar. For a frying pan of cabbage - one tablespoon of sugar. Sugar gives cabbage tenderness and juiciness. The finished filling should be cooled slightly.

The dough is very simple to make. In a bowl, combine kefir, soda, salt and sugar (one tablespoon is enough) and 3-4 tablespoons sunflower oil. Add flour carefully and knead the dough. It should not be too dense, but, if possible, it should not stick to your hands. We make small pies from the dough; you don’t have to spare the cabbage. Even if it comes out of the pie during frying, there won’t be such a mess in the pan when the sweet syrup burns.

Here it is - nostalgia!)) Recently I watched a film from the new Russian melodramas "The Fictitious Bride" and saw a fragment in the film that just deprived me of peace)) - this is a CABBAGE PIE that the girl in the film prepared.. According to the script of the film, everyone is simply inspired were the smells from the kitchen and the taste of the pie.. “What?” - I thought, “I love cabbage, but I haven’t baked pies yet!” - I need to look for something not very high in calories” (I was on a diet at that time, which is also why it became interesting to find something new for myself , excluding cabbage salads... somehow I got fed up). And so! - whoever seeks will find)) - I found the recipe on the Internet. The pie turns out to be a typical sponge - very soft and, what is also important, low in calories, and there is no yeast, which makes our waists so wider when eating baked goods.
I ADVISE EVERYONE! - You'll lick your fingers, I guarantee it;) Next, at the end of the recipe, I'll leave a photo of what this pie looks like in cross-section.. It's true - very tasty dish, and it really smells amazing!!! - Wow!

INGREDIENTS for Cabbage Pie:
- White cabbage (small size, for filling) - 1 fork,

Onions (average size, for filling) - 1 piece,

Sour cream (for dough) - 200ml,

Mayonnaise (for dough) - 1 glass,

Egg (for dough) - 3 pcs.,

Flour (for dough) - 10 tablespoons,

Baking powder (for dough) - 10 g,

Spices (to taste, for dough)

Sugar (a pinch, for dough),

Vegetable oil (for frying) - 4 tablespoons,

Semolina (can be done without it, for baking) - 2 tablespoons.

PREPARATION OF "Cabbage Pie" (I will describe it step by step)

1. Chop the cabbage and finely chop the onion. Fry in vegetable oil until golden brown. This is our filling for the pie, lightly salt it and add your favorite spices, I added ground black pepper. Let's leave the filling to cool for a while and, without wasting time, proceed to the dough..

2. Dough: mix sour cream + mayonnaise + eggs + flour + baking powder and sugar in a bowl until smooth. The dough will turn out roughly like pancake dough - a thick mass.

3. For baking, you can use any mold, silicone, metal, porcelain, etc.)) - grease the mold with butter (or vegetable oil) .. - if you have Silicone molds, then you don’t need to use semolina! - in my recipe I attached this old, time-tested experience of cooks, i.e. you know for sure that the cake will easily come away from the sides after baking :) . The semolina simply spills along the sides on top of the oil, then shakes itself off and then what is being prepared is laid out - in in this case- cabbage pie.

4. The oven is preheated to 180 degrees.

5. Now, pour half of the dough into a mold greased with oil and semolina, place the cabbage filling on the dough and pour the remaining dough on top. Place in the preheated oven and bake until golden brown, 45 minutes.

6. Let the cake cool in the pan, then carefully transfer it to a plate.

As promised, I’m showing you what the pie looks like in cross-section

I don’t know if I surprised any of you with the recipe.. but I myself was very pleased! Friends came to visit... with tea - he flew away in no time)) Now they are calling, asking for a new one for “our” old one :)

By the way, very delicious snack, an excellent second course for Dinner.. very aromatic.. can also serve as a side dish.. Tasty with sour cream, a wonderful Breakfast.. and also an excellent pie for a Picnic...+ for those who are on a Diet - I advise, again ) ...in general, not a pie, but a FIND! I guess that’s what I’ll call him from now on;) - Cabbage pie"Nakhodka".

BON APPETIT!

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