Cabbage Pie with Sour Cream Batter

A soft sour-cream crust surrounds cabbage, carrot and onion.

Cooking time ≈ 1 h 40 min

Estimated nutrition · Per serving
≈ 330 kcal · Protein 10 g · Carbs 35 g · Fat 17 g

Ingredients

• For the batter
• 300 g sour cream (20% fat)
• 4 eggs
• 200 g all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• For the filling
• 400–450 g white cabbage, finely shredded
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1–2 tbsp vegetable oil
• Salt and black pepper, to taste
• Fresh dill or parsley, optional

Method

1. Soften the onion in oil, then cook the carrot for 2–3 minutes. Add cabbage and seasoning; cook 10–15 minutes until softened and cool completely.
2. Beat eggs for 2–3 minutes, gently mix in sour cream, then fold in flour, baking powder and salt just until smooth.
3. Grease a roughly 25 × 11 cm loaf pan. Layer half the batter, all the filling and the remaining batter.
4. Bake at 180°C / 350°F for 45–55 minutes, checking the batter with a skewer. Rest in the pan 10–15 minutes before slicing.