Description
I want to offer you with the one hand version of the recipe (this is for those who do not makes the stuffing), and on the other hand, the idea of presentation of meals. On the table this cake looks very nice. Most importantly - serve it whole, without cutting it, to allow your guests to see and appreciate the design. The best time for this pie and the end of spring or beginning of summer, when there are young cabbage and greens. But.... it can also be preparing in the fall or winter. But there is only one condition: in this period you should not use cabbage, because its leaves become tougher. In this case it is better to use Savoy cabbage.
Ingredients
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Flour
2 cup
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Butter
100 g
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Chicken egg
3 piece
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Sour cream
4 Tbsp
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Leavening agent
1 tsp
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Salt
-
Cabbage
1 plug
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Carrots
1 piece
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Onion
2 piece
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Garlic
4 tooth
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Sorrel
1 coup
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Spinach
1 coup
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Pepper
1 piece
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Sugar
1 Tbsp
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Black pepper
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Vegetable oil
Cooking
So, first of all prepare the dough. Melted butter (or margarine) and eggs (if the eggs are small, then take 3 pieces, if large - 2 PCs) and cream well, beat with a mixer.
After, add the flour, baking powder and a pinch of salt. Knead elastic dough. Flour may take longer than stated in the recipe. It took me a little more than 2 tbsp.
The finished dough cover with plastic wrap and refrigerate 1 hour.
At this time, prepare the filling. So we cut vegetables: onion cubes, carrots grate on a grater, pepper cut into small strips (pepper I did not use, because my cakes don't love him). In hot oil fry the onion, carrot, pepper (3-4 minutes). After, add the chopped garlic and fry for another minute. After, add sliced young cabbage (by weight of cabbage I had about 500 grams). Fry all for 4-5 minutes. For the young sprouts don't need more!
At the very end add chopped greens (sorrel and spinach). Bundles of sorrel and spinach, I used Bazaar, so I can not say exactly how many there were (I mean weight). Fry some more + salt, sugar, spices (all to taste). The stuffing is ready remove from heat and cool slightly.
Take out the dough and divide it into two parts. Protiven cover with baking paper (or foil), sprinkle with oil. Take one portion of dough and roll out into a circle (diameter approximately 25 cm). I used the bottom of a split form. Ready to pass on to the pan. From top to spread the filling so that the edges of the dough was empty.
The second half of the dough to roll out. After the blunt end of a knife, not very much pushing, make three straight lines that pass through the center of our circle (but not up to the end of the round). We divided the circle in 6 sectors. Further, each line cut petal (petals not throw away, you will need).
Finished the second circle gently blend the top of the filling. I shifted as follows: first folded in half (get a semicircle), and then in half again (I did triangles), and unfolded in the reverse order, otherwise you might break or lose shape, because we have a lot of cut out holes. The edges of the dough a good squeeze. Now we take our petals (the ones we cut), a little wrap around and attach to the cake (as pictured). The edges of the cake I cut through one and bent to the top. Pie brush with beaten egg.
Put into the oven at t 180* for 35-40 minutes (this time is approximate). We are important to prepared and flushed the dough. Filling and so we are ready. This cake is delicious and warm and cold.
I was very afraid that with such a design, cut a cake to disintegrate, but... my fears were unfounded. All very well kept.
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