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Oven baked cabbage pie
Learn how to make oven baked cabbage pie
The amount: 8 people
Calories: 97.86kcal
Ingredients
PASTA
- 1 Cup of tea) of unleavened wheat flour
- 2 whole eggs
- ¼ Cup of tea) of corn starch (maizena)
- ¼ Cup of tea) of Oil
- 250 ml of milk
- 1 teaspoon) of salt
- 1 tbsp of baking powder
- Grated cheese to taste to sprinkle on top of the pie
- All ingredients at room temperature
FILLING
- ½ cabbage (medium) cut into thin strips
- 1 chopped small tomato
- 1 finely chopped onion
- ¼ chopped green bell pepper (optional)
- Green pepper to taste
- 2 tbsp of oil
- salt to taste
- Black pepper to taste
- Garlic powder
- Paprika to taste
- Cumin to taste
- Tomato pulp to taste
Instructions
- Cut the cabbage into thin strips and place in a large bowl to soak in water for 1 hour. Set aside.
- Next, cook all the spices and when they are sautéed, add the drained cabbage and add water to cover the cabbage and cook until all the water is gone.
- Once the cabbage is cooked, put it in a sieve and let it drain to get rid of the rest of the water from the filling.
- Preheat the oven to 180ºC. Grease a 32 cm x 22 cm rectangular pan with margarine and flour. Set aside.
- To make the dough, add the eggs, oil, salt, dissolve the cornstarch in the milk and mix everything together for 1 minute. As soon as it's beating, gradually add the wheat flour and beat well, then add the baking powder and beat a little more.
- Put half the dough in the tin, then the cabbage filling and cover with the rest of the dough and sprinkle with grated cheese. Bake for 30 to 35 minutes or until golden brown.
video step by step
Nutrition
Serving: 160g | Calories: 97.86kcal | Carbohydrates: 7.13g | Protein: 7.22g | Fat: 4.87g | Saturated Fat: 1.17g | Sodium: 225.83mg | Fiber: 2.51g
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