Description
Delicious, juicy, tender. After trying again, will definitely want to repeat.
Ingredients
-
Cabbage
1 kg
-
Flour
7 Tbsp
-
Sour cream
5 Tbsp
-
Mayonnaise
3 Tbsp
-
Chicken egg
3 piece
-
Soda
2 tsp
-
Cheese
150 g
-
Salt
1 tsp
-
Margarine
100 g
Cooking
Cabbage shinkuem, salt, crush, leave aside.
Flour, sour cream, mayonnaise, soda, eggs, salt - mix everything. The dough will be medium-liquid, fill the spoon full, not greedy.
The margarine should be melted.
Cover the form with baking paper, I shape diameter 28 cm
On the bottom of the form pour a couple tablespoons of dough, make a thin base for the filling.
Put the cabbage, crush,
distribute margarine over the surface.
Spread on top of the dough.
Slightly move the cabbage from the sides of the form so that the dough is formed the bumpers. DO NOT STIR.
PUT IN A PREHEATED 200 DEGREE OVEN, FOR 30 MINUTES, AFTER A WHILE, OUR CAKE IS READY, BUT THERE'S STILL A LOT OF JUICE LOW DOWN THE OVEN TO 150 DEGREES AND SEND OUR CAKE FOR ANOTHER 20 MINUTES.
OUR CAKE IS ALMOST READY, FLIP IT UPSIDE DOWN,
TAKE OFF THE PAPER.
Of grated cheese will form a cap, in a couple of minutes the cheese will melt and the cake is ready to serve.
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