Composition / ingredients
Cooking method
1. Sift wheat and rye flour into a bowl, make a small depression in the center and break an egg into it, and also pour in the previously melted butter and milk, pour salt and sugar. Knead the dough - it should turn out elastic and elastic.
2. Chop the cabbage finely, remember with your hands so that it lets the juice out, then put it in a frying pan and put it out in butter until fully cooked. Add salt and pepper to the stewed cabbage, mix. Wash the green onions, dry them, and cut them as small as possible.
3. Break the egg into a high bowl, pour the milk, add salt and pepper, then beat the filling with a mixer.
4. Divide the dough into small parts, roll out each part into a round cake, about 9 cm in diameter. Lift the edges and pinch so that you get a plate of dough. Put the blanks in molds or put them on a baking sheet lined with parchment. Filling them with stuffing (1 tbsp. l.) and filling with egg filling (about 2 tbsp. l.) Bake in the oven at 200 degrees for 25 minutes.
Serve the baked goods on the table hot.
Eat with pleasure!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Pepper - 26 kcal/100g
- Rye flour - 305 kcal/100g
