Ingredients for the stuffing:
- Cabbage - 350 g
- Onions - 120g
- Sweet bell pepper - 120 g
- Carrots - 120 g
- Curry - 1/2 tsp.
- Salt, black pepper - to taste
- Parsley greens
- Refined sunflower oil - for frying
For the dough:
- Sour cream - 150 gr
- Eggs (large) - 2 eggs
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Leavening agent for dough - 1 tsp.
- Flour - 6-7 tbsp.
Prepare a tasty budget filling pie with cabbage.
Prepare the filling. Cut the cabbage in julienne. Dice onion. Peel bell peppers and cut them into julienne strips. Grate carrots on a coarse grater. Chop parsley with a knife.
Pour vegetable oil (I have sunflower refined) on a heated frying pan. Put the onion, stirring, fry on medium heat until transparent, 2-3 minutes.
Place carrots, stirring, fry for 2-3 minutes.
Add bell peppers and stir-fry for 2-3 more minutes.
Add the cabbage. Stirring, stew for 7-8 minutes. Season with salt and pepper to taste, add curry. Stir and stew for 2-3 minutes more.
Add parsley, stir and remove from heat. Stuffing is ready.
Prepare dough. Add eggs to sour cream and salt and sugar. Stir with a whisk.
Add flour (3 tablespoons) and baking powder.
Add 3-4 more tablespoons of flour. Stir to combine.
Lightly grease a 27 x 16 cm dish with oil. At the bottom of the form evenly lay out the dough (4 tbsp.).
Spread evenly coleslaw stuffing.
On top of the stuffing evenly lay the remaining dough. Sprinkle sesame seeds on top.
Bake the cake for about 30 minutes in a preheated 180 ° C oven.
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