Description
Cabbage often appears in our kitchens. This is probably the most succulent cultivar of cabbage. The basic juice and the nutrients are in the thick veins of Chinese cabbage. To cook Chinese cabbage can all be the same as that of cabbage. The Chinese believe cabbage a source of active longevity. I wanted to buy all chefs cake stuffed with Chinese cabbage with the addition of smoked sausage cheese and eggs.
Ingredients
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Flour
2 cup
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Butter
60 g
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Chicken egg
4 piece
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Sugar
2 tsp
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Salt
0.66 tsp
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Sour cream
150 g
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Soda
0.25 tsp
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Cabbage
400 g
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Cheese sausage
150 g
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Mayonnaise
2 Tbsp
Cooking
Mix butter and egg
Add sugar, salt, soda, pour sour cream. Mix well. Add the flour and knead a soft dough
The dough does not need kneading cool, it should not be tight (even if a bit sticky). If you overdo it with the flour, then the cake will turn out hard. Small stickiness test was not uncomfortable, the dough when butchering needs to be slightly (!) to priporoshit flour or grease your hands with vegetable oil
Products for the filling
Prepare the filling: cabbage finely chop, cheese cut into small cubes, beat the eggs, add mayonnaise and mix thoroughly
Baking dish (I have a 18 X 25 cm) grease with butter and put half of the dough, evenly distributing it, and make a small bumpers
Then put the filling and cover with second half of dough. Pour over the beaten egg and gently do a few punctures with a fork. Put the pie in a preheated 200 degree oven and bake cake until Browning ~30 minutes (time depends on your oven)
Here's a cake I got. Bon appetit!
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