Cabbage Pie in a Frying Pan

by Editorial Staff

Soft and ruddy cabbage pie is cooked in a regular frying pan. It contains a lot of cabbage and almost no flour. According to this recipe, the cabbage pie turns out to be tender, aromatic, juicy, and very tasty.

Ingredients

  • White cabbage (I have a young one) – 1 kg
  • Onions – 200 g
  • Carrots – 220 g
  • Flour – 30 g
  • Eggs – 6 pcs.
  • Fresh parsley – 20 g
  • Vegetable oil – 115 ml
  • Cumin or cumin – 1 pinch
  • Ground paprika – 1 teaspoon with a slide
  • Ground curry – 0.5 teaspoon
  • Salt to taste

Directions

  1. We prepare all the necessary products.
  2. Cut the onion into half rings. Rub the carrots on a coarse grater.
  3. Chop the cabbage into thin strips.
  4. Heat 50 ml of vegetable oil in a large pan. Fry the onions over medium heat for about 2-3 minutes, until soft.
  5. Add carrots to the onion.
  6. Fry the onions and carrots for another 3-4 minutes.
  7. Add another 50 ml of vegetable oil to a pan with onions and carrots and spread the cabbage. At first, there will be a lot of cabbage, with a large slide, but after a few minutes it will “settle”.
  8. Stirring often, fry the cabbage over medium heat for about 10-15 minutes, until soft. At the end of cooking, add salt to taste, curry, paprika, and cumin.
  9. Mix everything and fry for another couple of minutes.
  10. Transfer the cabbage to a bowl and leave for 15-20 minutes to cool slightly.
  11. After cooling, if there is the liquid left, drain it. Add flour to the cabbage. We mix. Finely chop the parsley.
  12. Drive eggs into a bowl and add parsley. Mix eggs with herbs with a whisk or mixer. Add a little salt. Combine cabbage and egg mixture. Mix well. Add 15 ml of vegetable oil to a preheated pan and spread the cabbage, smoothing it over the surface.
  13. Cover the pan with a lid, reduce the heat and cook the cake on very low heat for 15-20 minutes, until it’s surface “grabs”. The middle of the cake may still be soft, but the edges should “grip”.
  14. Now the cake needs to be turned over to the other side. The most convenient way to do this is with a plate. Cover the pan with a pie with a plate slightly smaller in diameter than the pan. Turn over so that the cake remains on the plate.
  15. Then we slide the pie back into the pan. We cover the pie with a lid and bring it to full readiness over low heat, for another 7-10 minutes. We check the readiness of the cake with a toothpick. It must remain dry when pierced.
  16. We spread the cabbage pie on a dish, let it cool slightly, and serve.

Enjoy your meal!

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