Ingredients portion 8
White cabbage 500 g
Onions 1 head
Green onions 20 g
Chicken egg 3 pieces
Sour cream 120 g
Wheat flour 100 g
Baking powder 1 teaspoon
Breadcrumbs 30 g
Butter 15 g
Vegetable oil 30 ml
Salt to taste
Cooking instructions 50 minutes
1 Finely chop the cabbage, sprinkle with salt, stir and knead with your hands to release the juice.
2 Heat the oil in a pan and fry the finely diced onion until transparent.
3 Add the cabbage to the pan and stew for 7 to 10 minutes, stirring occasionally. Then add the chopped green onion and remove from the heat.
4 Beat the eggs, add the soured cream, flour, baking powder and half a teaspoon of salt. Mix until smooth.
5 Grease a fireproof dish with butter, sprinkle the bottom with breadcrumbs (this will absorb any excess moisture), arrange the cabbage and pour over the batter, spreading it evenly over the surface. Bake in a preheated oven at 190 degrees for 40 minutes. Recipe tip If the cabbage is young, you don’t need to braise it, just chop it up and salt it. 
