Jellied quick cake with a young white cabbage, dill and egg

Jellied quick cake with a young white cabbage, dill and egg

Jellied quick cake with a young white cabbage, dill and egg


For the filling

450-500 g young cabbage
3 eggs, hard-boiled
a small bunch of dill
salt and ground black pepper to taste
a little thyme or cilantro

For the test

200 ml of yogurt
200 ml of sour cream
160 g butter +1 tbsp to prepare the form
2 eggs
2 tbsp sugar
1/2 tsp salt
280 g flour
1.5-2 teaspoons of baking powder
Breadcrumbs to prepare the form

For decoration


Pre-shredded cabbage lightly fry on low heat on a dry pan, add the chopped dill and coriander (or thyme), salt and pepper, let cool slightly and add the diced boiled eggs. It will be filling.

Melt the butter, mix with yogurt and sour cream, add sugar and salt. Beat eggs separately and gently pour in the received weight. Work the batter. Mix the flour with the baking powder and slowly pour into batter, stirring constantly, better with a mixer. Mix until smooth.

A baking dish with a diameter of 24-25 cm grease with butter and lightly sprinkle with bread crumbs. Pour into shape half of the dough, put the stuffing and distribute it evenly on the dough. Pour the remaining dough, flatten.

Put in preheated oven and bake until ready at a temperature of 200°C  (you can first bake mode – the bottom 10-15 minutes, and then “top and bottom” to alert). Readiness check wand or a match inserted into the center of the finished cake remains dry.

To remove the cake from the oven and allow to cool slightly. If you want a soft crust, cover the top with a towel if crunchy – cover is not necessary!

The cooled cake to put the cake on a plate or platter, garnish with sesame seeds.

You can serve it both hot and cold.

Bon Appetit!

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