Cabbage and meat pie
Sour Cabbage and Meat Pie - a delicious and comforting recipe
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Number of servings: 6
If you're looking for a hearty and flavorful dish, sour cabbage and meat pie is the perfect choice. This simple recipe combines the freshness of vegetables with the savoriness of meat, and the addition of smoked bacon gives it a unique taste, worthy of a festive meal. Here's how to prepare it step by step.
Ingredients
For the dough:
- 150 g cream cheese
- 7 tablespoons of milk
- 6 tablespoons of oil
- 300 g flour
- 1 packet of baking powder
For the filling:
- 1 small cabbage, finely chopped (400-500 g)
- 400 g minced pork or 200 g smoked bacon
- 1 large onion, chopped
- 4 eggs
- 200 g sour cream
- Salt, pepper, cumin to taste
Instructions
1. Preparing the filling: Start by sautéing the meat. Heat a pan over medium heat without adding oil, and add the diced pork or smoked bacon. Cook until lightly browned. Remove the meat from the pan and keep the fat left behind.
2. Sautéing the onion: In the same pan, add the chopped onion and sauté it in the remaining fat. Cook until translucent, then remove and set aside with the meat.
3. Preparing the cabbage: In the same pan, add the finely chopped cabbage. If necessary, you can add a little oil to prevent sticking. Season with salt, pepper, and cumin, then sauté the cabbage, stirring occasionally. Add a few tablespoons of water to help soften it. Continue until the cabbage is tender.
4. Combining the ingredients: Once the cabbage is tender, add the meat and onion back into the pan. Cook the mixture for another 5 minutes for the flavors to combine.
5. Preparing the dough: In a large bowl, combine the cream cheese, milk, oil, flour, and baking powder. Mix well until you get a homogeneous, but not too sticky, dough. If the dough is too soft, you can add a little flour.
6. Assembling the pie: Roll out the dough on a floured surface until it reaches a thickness of about 8 mm. Place it in a baking tray lined with parchment paper, covering only the bottom, not the sides.
7. Preparing the composition: In another bowl, beat the eggs together with the sour cream, then add the cabbage and meat mixture. Mix well.
8. Baking the pie: Pour the cabbage and meat mixture over the dough in the tray. Place the tray in a preheated oven at 180°C and bake for 30-40 minutes or until the pie is golden and firm to the touch.
9. Serving: Once baked, let the pie cool slightly before cutting it. You can choose to serve it warm, with a dollop of sour cream on the side, or you can leave it at room temperature for a few hours to allow the dough to soften.
Useful tips
- Variations: You can experiment with different types of meat, such as chicken or turkey, for a lighter version. You can also add extra spices like paprika or garlic to intensify the flavors.
- Storage: The pie can be stored in the refrigerator for a few days and can be reheated in the oven or microwave.
- Serving suggestion: Serve the pie alongside a fresh cabbage salad or pickles for a pleasant contrast of textures and flavors.
This sour cabbage and meat pie is more than just a simple dish - it's a true feast that brings together tradition and innovation. Experiment and enjoy every bite!
Ingredients: For the dough: 150g cream cheese, 7 tablespoons of milk, 6 tablespoons of oil, 300g flour, 1 packet of baking powder. For the filling: 1 small finely chopped cabbage (400-500g), 400g minced pork or smoked ham, 1 large onion, 4 eggs, 200g sour cream, salt, pepper, cumin.
