Cabbage Pie with Tomato Sauce
Baking and Desserts • World
Description
So, before we begin, you need to decide how well-cooked you like your cabbage — soft and stewed or crispy. If you prefer crispy, you can skip the boiling steps; if you like it soft, then...
Ingredients
- White Cabbage 1 head
- Sour Cream 20 oz
- Salt 2 teaspoons
- Spices to taste
- Passata Tomato Sauce 3 tablespoons
Step-by-Step Guide
Step 1
Remove the core from the cabbage.
Step 2
Place the head in a pot, cover with hot water, and let it boil over medium heat for about 10–15 minutes. Remove from the pot and let it cool slightly. Start peeling off the leaves. After boiling, they become soft and pliable. Be sure to let the excess water drain off; extra moisture in the pie is not needed. While the water is draining, prepare the sauce by mixing the sour cream, tomato paste, salt, and black pepper.
Step 3
Lay a layer of cabbage leaves at the bottom of a baking dish (the dish must have a lid!).
Step 4
Drizzle two tablespoons of sauce on top, then add another layer of cabbage leaves and another layer of sauce... The cabbage leaves need to be pressed down so that the layers fit tightly together; otherwise, the finished pie will fall apart. Continue this process until you run out of ingredients.
Step 5
Spread the tomato paste and the final layer of sauce on top. Cover with a lid and place in a preheated oven at 355°F for about 2 hours.
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