Jellied Сabbage Pie with Sour Cream

Jellied cabbage pie on sour cream can be prepared at any time of the year - if you exclude wild herbs from the composition. But nevertheless, we strongly recommend doing this at least once in the summer, when such greenery is available to every summer resident. And tender young cabbage in this case is preferable to old ones. It will turn out very tasty, take my word for it! But with the dough, the basis of a jellied pie with cabbage on sour cream, you can "play", for example, use a ready-made puff or homemade butter yeast according to your favorite family recipe.

Ingredients

• 1.5 cups flour
• 0.3 tsp soda
• salt to taste
• 2 eggs + 2 yolks
• 400 g sour cream 20-30%
• 4 tablespoons each butter and vegetable oil

Directions

1. Prepare the jellied pie filling. Chop the cabbage by removing the stalk. Then chop the resulting straw into 1.5 cm pieces. Put the cabbage in a saucepan, salt, stir, pour with cream, bring to a low boil and simmer, stirring occasionally, for 5 minutes.
2. Finely chop all garden herbs and herbs. Add to a saucepan with cabbage and simmer for 5-10 minutes over high heat. The liquid should completely evaporate.
3. For the jellied pie batter, sift the flour with baking soda and salt. Beat eggs with yolks and sour cream. Mix with flour, add melted butter and oil. You should have a pouring but still thick dough.
4. Place some dough on the bottom of the baking pan. On it - a stuffing of cabbage with herbs. Pour over the remaining dough and bake at 180 ° C for about 1 hour. Serve chilled.