Cabbage pie

Preparation. Cabbage pie

Gentle, lush, porous, incredibly juicy and flavorful – my grandmother’s pie with cabbage!


For the filling of the test:

  • yogurt – 375 ml
  • butter – 100 g
  • meal – 320-400 grams
  • Soda – 1 tsp
  • sugar – 2 tbsp
  • salt – ½ tsp
  • Eggs – 2 pcs
  • corn flour – 30 g
  • dill
  • parsley


  • Garlic – 1 clove
  • pepper – a pinch
  • Vegetable oil – 2 tbsp

For filling:

  • cabbage – 1 kg
  • Milk – 200 ml
  • onion – 1 pc
  • Eggs – 3 pcs
  • salt – 1/3 tsp
  • pepper – ¼ tsp
  • Nutmeg – ¼ tsp


Cabbage cut into squares and boil in milk for 5 minutes. So it will not taste bitter, and crackle in the stuffing. Cooked cabbage cast away on a sieve.

Tip: To cabbage for stuffing pie drowned in the dough, cut into squares it 1,5h1,5 see.

Onions cut into cubes and fry for 2-3 minutes on vegetable oil. Add the cabbage, mix, season with salt, pepper and nutmeg. Boil for some 7 minutes on low heat. Prepare the filling cool, mix with grated eggs.

Jellied dough. Mix the eggs with the sugar, add the soft butter, warm yogurt, and salt. Then add the dry ingredients: sifted flour, baking soda. Knead until smooth, thick consistency, cover with a towel and leave for 10 minutes. Form for baking, brush with butter, sprinkle with cornmeal.

Tip: corn grits can be ground in a coffee grinder or blender. Instead of corn flour – breadcrumbs coarse grinding.

Pour half of the dough, spread on the form, filling parts lay on the surface, as if pritrushivaya. The second half of the dough pour in the filling spiral to sprouts not to burn in the oven. Bake the cake 35-40 minutes at 180 degrees. Dressing grease cake ready, sprinkle generously with chopped greens. Serve with fresh vegetables in batches.

Filling pan. Mix oil, salt, pepper, garlic squeezed.