Simple Cabbage Pour-Over Pie

Name: Simple Cabbage Pour-Over Pie
Ingredients: 300 g green cabbage (1/4 of a medium head of cabbage); 2 eggs; 5 tbsp sour cream; 100 g flour (about 1 cup, not heaping); 1 tsp baking powder (or 1/2 tsp baking soda, slaked); half a bunch of dill; salt; pepper; sesame seeds for topping (optional)

This simple cabbage pour-over pie made with sour cream uses everyday ingredients you'll find in any kitchen. The batter bakes up soft and tender, and the cabbage filling is just as delicate. All in all, this cabbage pie is a great recipe for when you need to whip something up quickly with minimal ingredients.

Ingredients:

300 g green cabbage (1/4 of a medium head of cabbage)
2 eggs
5 tbsp sour cream
100 g flour (about 1 cup, not heaping)
1 tsp baking powder (or 1/2 tsp baking soda, slaked)
half a bunch of dill
salt
pepper
sesame seeds for topping (optional)

How to cook simple cabbage pour-over pie

Finely shred the green cabbage.

Place it in a saucepan, add a cup of water, and simmer for 5–10 minutes until tender.

Finely chop the dill.

Mix the eggs, sour cream, and 1/3 tsp salt together until smooth.

Add the flour and baking powder (or slaked baking soda). Stir the flour in thoroughly — the batter should be medium thickness.

Drain the cabbage, squeeze out any excess liquid, then season with 1/2 tsp salt and pepper. Spread it evenly in a greased baking pan.

Sprinkle the dill over the top.

Pour the batter over the cabbage, trying to cover it completely, then sprinkle with sesame seeds. Bake in an oven preheated to 180°C (350°F) for 30–35 minutes.