Quick cabbage pie

This unusual cabbage cake will appeal to all who love cabbage – try to cook it!

from 700g to 1kg of white cabbage

200g margarine

2 eggs

1 glass of milk and semolina

1 tsp Sahara


How to cook:

In advance turn the oven heated to 200 degrees.

Finely shred the cabbage, salt the mash and hands to soften and release the juice.

Pour the milk, semolina, stir and leave on 5 minutes, then add sugar and eggs, unheated pour melted margarine or butter, mix the mixture until smooth.

Mix the slurry with cabbage, pour it into the pan or baking pan, smooth, place in oven and bake the cake 30-40min until cooked and golden brown.

Hot cake from the oven, leave for 10 minutes, then cut into pieces a la carte, and serve.

Before serving, you can sprinkle the cake with chopped herbs.


Bon Appetit!

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