Description
Pie all-season, low-calorie, healthy and very tasty. Crumbly shortcrust pastry and lots of juicy vegetable filling.
Ingredients
-
500 g
-
1 piece
-
1 tooth
-
3 Tbsp
-
1 tsp
-
-
2 piece
-
1 piece
-
2 Tbsp
-
-
0.5 tsp
-
100 g
-
500 g
-
2 piece
-
2 piece
//= Yii::t('app', 'Total calories: ') . $recipe['ingredients']['total_calories'] ?>
Cooking
First make the stuffing. Everyone has their own way of stewing cabbage. I passerby in vegetable oil onion and a clove of garlic until transparent, add cabbage and carcass under the lid until soft. Then salt, add spices to taste and a teaspoon of tomato paste diluted in a quarter Cup of water, the carcass 10 more minutes and add the greens. So here is the cabbage. You can use your favorite method of cooking stuffed cabbage.
Now for the test. Three on a fine grater carrots, add melted margarine, egg, sour cream (I had ryazhenka, come down and curdled milk, and yogurt), salt, soda, quenched with vinegar.
Mix well and add flour. May take a little more or a little less than normal, depending on the juiciness of the carrots. The dough should be soft, elastic and non-sticky. Here it is.
Divide the dough into two unequal parts.
A big roll out and put in a greased form, forming a fairly high sides. Here such it turns out a marble pattern.
Then a few grated on a coarse grater raw potatoes.
Spread on top of sliced tomatoes, pre-peeled from the skin. In the winter you can replace the tomatoes with tomato paste. In the original recipe has a layer of raw onion, but I didn't put as stewed cabbage with onion. Now we have stuffing lightly salt and pepper (I forgot about it, but the taste did not suffer at all).
Close the filling second layer of dough, zasiyaet region. I greased the surface of the milk to glue the flower from the scraps of dough, but it is possible and does not lubricate. Prick surface of cake with a fork and send in the oven for 50 minutes. Temperature – 200 degrees.
And that's what happened.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.