How to cook cabbage pie on yogurt dough
I want to introduce to you a cabbage pie dough on Yogurt. I call it a “Clean Hands” cake, as you do not have to knead the dough.
- Flour – 0.5 lb. (250 g.)
- Yogurt – 0.5 pint (0.25 l.)
- Baking soda – 1/2 tsp.
- Salt – 1/2 tsp.
- Eggs – 2 pieces
- Sunflower oil – 1-1.5 tbsp.
- Mayonnaise – 2 tbsp.
- Bread crumbs – on request
- Filling – 10 oz. (300 g.) of fresh cabbage
First of all, make the filling. Rub cabbage on a coarse grater. Scald it with boiling water and simmer, or fry in a pan with butter – just the way you wanted.
While preparing the filling, we’ll do a dough. Pour yogurt in a bowl.
Add baking soda in yogurt, then stir vigorously. Yogurt starts to bubble.
Try to add two eggs. Mix this well so that the eggs can be completely shaken up.
Now add the mayonnaise.
Mix it into the flour in small amounts. No lumps should be observed. You can beat it with a mixer.
The dough becomes liquid in form. It flows freely from a spoon when it turned.
Add a little vegetable oil.
Pour a little oil on a baking dish. Pour half of dough to pan.
Then, spread the filling.
Pour the remaining dough on top.
Sprinkle breadcrumbs or semolina on the top. Put in the oven for 40 minutes (temperature of about 380 F or 190 C degrees).
Take it out and cut. Enjoy your meal.
- The fresher the yogurt, the faster cake is baked in the oven.
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