You will need
  • - 500 g of cabbage
  • - 1 tbsp. sour cream
  • - 200 g flour
  • - 175 g of mayonnaise
  • - 2 eggs
  • - 1 medium carrot
  • - parsley
  • - 3 tbsp of tomato paste or tomato
  • - 2 tbsp vegetable oil
  • - 1 tsp. soda
  • - salt and ground black pepper to taste
Peel the carrots, cut off the tip, rinse it well, and with cabbage remove the upper leaves.
Grate carrot on a small grater, and shred the cabbage or puree in a food processor.
In a pan pour vegetable oil, heat it well and put it in the vegetables. All simmer under the lid for 10-15 minutes, then add tomato, parsley, salt and pepper, stir and continue to simmer for another 10 minutes, until tender. If necessary, pour in a pan water. After extinguishing the stuffing should be cool.
Whisk the eggs with a whisk until whitening and increasing in volume, and then stir in the mayonnaise, sour cream, again all beat well. Sift flour, combine it with the baking soda and stir into Creamed mixture, mix enough batter, leave it alone for 7 minutes and then divide into 2 parts.
Put preheat the oven at 180-190 degrees. Lubricate the form of oil, pour in one portion of the dough, put the filling and pour over it the other part of the test. Put in a hot oven pie with cabbage for 45 minutes.
Ready puff pie with cabbage cut into pieces, put in a dish and serve.