Jellied cabbage pie with mayonnaise is a real find for practical housewives. Spending a minimum of time, you will get airy, tender and tasty baked goods. A large amount of filling and a minimum of dough makes the pie juicy.
Jellied cabbage pie with mayonnaise - basic cooking principles
The dough for this pie is prepared on the basis of mayonnaise. It is on it that the pie turns out nourishing and has a rich taste. Mayonnaise can be used pure or mixed with kefir or sour cream.
In addition to mayonnaise, eggs, flour and soda are added to the dough. Place all ingredients in a deep container and mix until smooth.
White cabbage or Peking cabbage is used for the filling. The vegetable is chopped into thin strips. It can be lightly simmered in a frying pan or used raw. In addition to cabbage, you can add meat, mushrooms or boiled eggs to the filling.
The pie is formed in two ways: simply fill the cabbage filling with dough. But it is better to form the jellied pie in layers: lay out part of the dough, put cabbage filling on top of it and cover with a layer of dough.
Prepare the pie in the oven or slow cooker. The finished pie can be sprinkled with sesame seeds.
Simple cabbage pie
This pie does not require expensive ingredients and several hours of free time. Everything you need is usually in every kitchen, and even a working housewife can spare an extra half hour.
Ingredients:
- Flour – 6 tbsp;
- Mayonnaise – 6 tbsp;
- Eggs – 3 pcs;
- Baking powder – 2 tsp;
- Cabbage – 400 g;
- Sugar - a pinch;
- Salt, pepper, spices.
- Sesame seeds.
The vegetable does not require preliminary heat treatment if a young, juicy head of cabbage is used. It is better to stew the overwintered fork additionally - this way the filling will be softer. An excellent option is to stew the cabbage by pouring a small amount of milk mixed with pepper, nutmeg or Provençal herbs.
Both the filling and the dough for a simple jellied cabbage pie with mayonnaise are made very quickly, so it is better to preheat the oven in advance. Recommended baking temperature is 180-190° C.
Preparation:
- Wash the cabbage well, dry it, chop it according to the principle, the finer the better.
- If desired, you can add chopped herbs to the filling - whatever you have in stock. Can be fresh, dried or frozen.
- Sprinkle the cabbage with sugar, knead, season with salt, pepper and spices. By giving juice, the cabbage will significantly decrease in volume.
- Beat the eggs with mayonnaise (measure the quantity in level tablespoons).
- Add flour pre-sifted with baking powder to the egg-mayonnaise mixture. Use a whisk to form the batter into a homogeneous mass, as for pancakes.
- Lightly grease the bottom of the mold with oil, lay out the cabbage filling and fill with dough.
- You can stir all the ingredients directly into the mold, or you can simply shake it so that the filling evenly covers the filling.
- Sprinkle a handful of sesame seeds on top and place the pie in the oven.
In 30-35 minutes the baked goods will be ready. Each piece literally melts in your mouth, the texture of the jellied mayonnaise dough is so light and delicate.
Cabbage pie fried in a frying pan (on the stove) in 15 minutes
1. Place the frying pan on the fire and warm it up well. Then pour in the oil, reduce the heat to just below medium. Place the resulting mixture on a hot surface. Level it well and press lightly. You should get a thick pancake, equal in thickness on all sides.
The mixture should be pressed so that later, when turning over, the product does not crack or fall apart into pieces.
2. Leave the heat on medium, or even a little lower. Cover with a lid and leave to bake until a crust appears on the bottom of our pie. It is important here not to overcook it. Therefore, keep the heat moderate and cover tightly with a lid. At the same time, we periodically check to see if everything is fine with our baked goods.
3. You will need to fry for about 5 minutes. Then open the lid. Use a wide spatula to lift the cake from one edge. And without holding it for a long time, quickly turn it over. If the bottom is well baked, then everything should turn out quickly and smoothly.
If you have difficulty turning over at first, you can take a second spatula to help.
4. Cover the baked goods again with a lid and fry for about 3 more minutes. Until the bottom part is as brown as the top. Periodically check the condition of the pie in order to react in time and turn off the fire.
5. Place the finished pie on a large flat plate. Cut it into triangles and serve immediately. It's delicious while it's hot. Although it is also quite edible and pleasant to consume when cold.
6. I usually serve these baked goods with sauce. Cabbage, there is cabbage and it still needs supplementation. Therefore, while the pie is in the pan on the stove, I prepare sour cream sauce for serving. It is done in 2-3 minutes. So we’ll definitely make it in time. To create it you need sour cream, any fresh herbs and a clove of garlic.
Chop the greens and garlic and mix it all with sour cream. If you like it saltier, then add salt to taste.
Eat by spreading the sauce on the pie and enjoy the fresh and pleasant taste. It can be consumed even with sweet tea.
Recipe for pie with cabbage and mushrooms on kefir in the oven
This filling is loved by many and is very suitable for such baking. The dough is light and bakes well. Perfect for dinner for the whole family.
https://youtu.be/wLAoqdlmHcM
List of ingredients
Dough:
- Kefir - 2 cups
- Flour - 270 g
- Butter – 150 g
- Eggs - 3 pcs
- Sugar - 1 tsp.
- Salt - 0.5 tsp.
- Baking powder - 1 tsp.
Filling:
- Cabbage - 0.5 medium head
- Mushrooms – 250 g
- Onion - 1 pc.
- Salt and pepper - to taste
1. Finely chop the onion, chop the cabbage into strips, and cut the mushrooms into pieces.
2. Pour a little oil into a frying pan and fry the onion in it until it becomes soft. Then add the cabbage and fry until half cooked (3-5 minutes).
3. Place the mushrooms in a heated frying pan, add a little salt and simmer until the juice completely evaporates.
4. Mix cabbage and mushrooms, salt and pepper to taste.
5. In a bowl, whisk the eggs, salt and sugar.
6. Combine the mass with kefir and melted butter, stir.
7. Add flour and baking powder. Mix with a whisk until the dough becomes homogeneous without lumps, the same thickness as for pancakes.
8. Grease the mold with butter and sprinkle with semolina or flour.
9. Pour half of the dough into the bottom layer and smooth with a spatula. Place the prepared filling on it, retreating slightly from the edges, and fill with the remaining half.
Shake the pan a little so that all the voids inside the dough disappear.
Place in an oven preheated to 170° for 1 hour. Check readiness with a skewer.
Calorie content of foods possible in the dish
- Carrots – 33 kcal/100g
- Boiled carrots – 25 kcal/100g
- Dried carrots – 275 kcal/100g
- Mayonnaise “Provencal” – 627 kcal/100g
- Light mayonnaise – 260 kcal/100g
- Mayonnaise Provencal – 624 kcal/100g
- Salad mayonnaise 50% fat content – 502 kcal/100g
- Table mayonnaise – 627 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt – 0 kcal/100g
- Water – 0 kcal/100g
- Onions – 41 kcal/100g
- Wheat flour – 325 kcal/100g
- White cabbage – 28 kcal/100g
- Boiled white cabbage – 21 kcal/100g
- Baking powder – 79 kcal/100g
- Chicken egg – 80 kcal/100g
Calorie content of foods: White cabbage, Carrots, Onions, Vegetable oil, Salt, Water, Wheat flour, Chicken eggs, Mayonnaise, Baking powder
Nutritional and energy value:
| Ready meals | |||
| kcal 2307.7 kcal | proteins 58.8 g | fat 139.6 g | carbohydrates 206.8 g |
| Portions | |||
| kcal 384.6 kcal | proteins 9.8 g | fat 23.3 g | carbohydrates 34.5 g |
| 100 g dish | |||
| kcal 174.8 kcal | proteins 4.5 g | fat 10.6 g | carbohydrates 15.7 g |
Fish lazy pie
You can make a jellied pie with canned mayonnaise very simply and quickly. Sardine, saury or mackerel are suitable for this. You can omit the rice, but double the amount of fish. However, thanks to the rice, the filling is tender and satisfying.
Ingredients:
- 1 can of canned fish;
- 1 onion;
- 100 gr. rice;
- 3 eggs;
- half a glass of mayonnaise;
- 3 tablespoons sour cream;
- a glass of flour;
- ¼ teaspoon of soda;
- salt.
Preparation:
- Boil the rice in salted water.
- Cut the onion into small cubes.
- Mash the fish with a fork.
- Combine fish, rice and onion into one mass.
- Mix eggs with sour cream and mayonnaise. Add flour gradually. Stir the dough while doing this. Add soda, salt, mix again.
- Pour half the dough into the mold and add the filling. Then - the remaining dough.
- Bake the pie for 30 minutes at 180°C.
How to bake a delicious sour cream and cabbage pie
The special thing about this recipe is the large amount of butter in the recipe. And it’s not in the dough, but in the filling. Can you imagine how juicy and aromatic the filling will be?! The good thing about poured pies is that you can use any filling. It rises very well, is soft, a little denser in appearance than a sponge cake.
Recipe:
- Cabbage - 600 gr.
- Salt to taste
- Butter (or margarine) - 125 gr.
- Eggs - 3 pcs.
- Sour cream 20% - 180 gr. (4 full tablespoons)
- Mayonnaise (can be homemade) - 3 full tablespoons
- Flour - 150 gr.
- Baking powder - 2 tsp.
Preparation.
Salt the finely shredded cabbage and mix. Add melted butter to it and mix.
Grease the mold with the remaining butter and spread evenly on the bottom of the mold. There is no need to press it down; on the contrary, it is better to fluff it with a fork.
Place mayonnaise, sour cream, baking powder, salt, eggs in a separate container.
And mix everything well.
If you are afraid of store-bought mayonnaise, use homemade mayonnaise.
Add flour to the same bowl and mix.
The dough should turn out like sour cream. Pour the dough onto the cabbage.
It turns out to be a whole baking sheet of delicious pie. We send it at 30-35 degrees at 180 degrees.
Leave the finished dish to cool on the table for 20 minutes.
Cut into portions and serve. The pie is very airy and juicy. Can be eaten warm or cooled.
Delicious sour cream pie with cabbage
