Ingredients with Measurements:
- 1 lb. sour cabbage, chopped
- 1 lb. mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- 1 tsp. caraway seeds
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup sour cream
- 2 eggs
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry cutter or fork
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
c. Add the mushrooms and sauté until they release their liquid and start to brown, about 10 minutes.
d. Add the chopped sour cabbage, caraway seeds, paprika, salt, and black pepper. Cook for another 10 minutes, stirring occasionally.
e. In a small bowl, whisk together the sour cream and eggs. Set aside.
f. In a large mixing bowl, combine the flour, baking powder, and salt. Add the chilled butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse crumbs.
g. Add the cold water and mix until the dough comes together.
h. On a floured surface, roll out the dough into a circle that's slightly larger than the pie dish.
i. Transfer the dough to the pie dish and trim the edges.
j. Pour the mushroom and cabbage mixture into the pie crust.
k. Pour the sour cream and egg mixture over the top.
l. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
m. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 321
Fat: 19g
Saturated Fat: 9g
Cholesterol: 103mg
Sodium: 589mg
Carbohydrates: 29g
Fiber: 3g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Instead of sour cabbage, you can use regular cabbage or sauerkraut.
- Instead of mushrooms, you can use any other type of vegetable, such as bell peppers or zucchini.
- Instead of all-purpose flour, you can use whole wheat flour or a gluten-free flour blend.
- Instead of unsalted butter, you can use margarine or coconut oil.
Variations:
- Add cooked bacon or sausage to the filling for extra flavor.
- Use a different type of cheese, such as feta or cheddar, instead of sour cream.
- Add fresh herbs, such as dill or parsley, to the filling for extra freshness.
Tips and tricks:
- Make sure to chop the sour cabbage and mushrooms into small pieces so they cook evenly.
- Use a sharp knife to cut the butter into the flour mixture for the crust.
- If the dough is too dry, add a little more water. If it's too wet, add a little more flour.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a platter with a garnish of fresh herbs or sliced tomatoes.
Garnishes:
- Fresh herbs, such as dill or parsley
- Sliced tomatoes
- Sour cream
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and parsnips
- Steamed broccoli with lemon and garlic
Troubleshooting advice:
- If the crust is too dry, add a little more water. If it's too wet, add a little more flour.
- If the filling is too watery, cook it for a few more minutes to evaporate the liquid.
Food safety advice:
- Make sure to cook the pie until the filling is set and the crust is golden brown to ensure that it's fully cooked.
Food history:
- Sour cabbage and mushroom pie is a traditional dish in Eastern European cuisine, particularly in Poland and Ukraine.
Flavor profiles:
- The sour cabbage and mushrooms give the pie a tangy and earthy flavor, while the sour cream and eggs add richness and creaminess.
Serving suggestions:
- Serve the pie warm or at room temperature with a dollop of sour cream on top.
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