In fact, such a thing as a charlotte with cabbage, simply can not exist, because the charlotte is prepared only on the basis of apples. Nevertheless, the term "charlotte" has very readily taken root with us and often means nothing more than a regular pie. In the case of recipes below, we will also talk about cabbage pies in all their variations.
Charlotte with cabbage and potatoes without dough
We'll start, perhaps, with the most extravagant recipe, charlottes without dough with cabbage and potatoes. Appetizing cake is completely surrounded by the most delicate cabbage leaves, perfectly retains its shape and is suitable for those who follow a diet.
Ingredients:
- cabbage green - 300 g + 5 large leaves;
- potato - 420 g;
- zucchini - 80 g;
- white onions - 50 g;
- a bunch of green onions;
- mix of Provencal herbs;
- vinegar - 15 ml;
- sunflower oil.
Preparation
We disassemble the cabbage head into separate sheets and blanch them in boiling water for 3 minutes until softening. We cover the soft leaves with icy water and dry it.
Boil the potato tubers until soft, not forgetting to season.
Bring the temperature in the oven to 190 ° C. The form for baking is covered with oiled parchment and three large cabbage leaves.
In a frying pan, cut the sliced white onions with zucchini and Provencal herbs for 4 minutes. After a while, add finely chopped cabbage, green onions, mix everything. Potatoes mash with tolstroke in puree, mixed with cabbage roast and spread over cabbage leaves. Cover the pie with two cabbage leaves, wrap the form with foil and put it in a deeper pan filled with water.
After an hour, our original charlotte can be removed from the oven, cooled and cut into pieces.
For greater tenderness of the dish, you can try to make the same charlotte only with Peking cabbage.
Charlotte from white cabbage on sour cream
Ingredients:
- flour - 450 g;
- eggs - 4 pieces;
- butter - 50 g;
- sour cream - 200 g;
- cabbage - 400 g;
- a bunch of green onions and dill;
- milk - 60 g.
Preparation
We take two eggs and separate the yolk of one - it will come in handy for lubricating the pie before baking. Whisk the remaining eggs with a pinch of salt. We rub the flour with butter and sour cream into crumbs, add the egg mixture and knead a tight dough. We wrap the dough with food film and leave it in the refrigerator for the time of filling.
To make the filling stuffed cabbage, stew with milk until soft. We combine cabbage with chopped herbs and season it to taste. While cabbage is stewed, boil the hard-boiled eggs and grind them. Mix the cabbage filling with the chopped egg and cool the mixture until warm.
We divide the dough into two parts: one - large - we roll into the layer and cover the bottom and the walls of the mold. We spread the filling into the base of the dough and cover it with a second layer of rolled dough. We protect the edges of both layers of the pie, grease the top with whipped yolk and put the charlotte with cabbage and egg in a preheated oven for 200 minutes for 15 minutes.
Charlotte from sauerkraut on kefir
Ingredients:
For the test:
- kefir - 250 ml;
- dry yeast - 12 g;
- eggs - 2 pieces;
- sugar -20 g;
- flour - 500 g.
For filling:
- sauerkraut - 1.5 kg;
- white onion - 80 g;
- butter - 100 g.
Preparation
In warm to room temperature kefir, stir dry yeast and leave them to activate for about 10 minutes. Separately beat eggs and sugar, add to the kefir mixture, pour in the flour. Knead the dough for at least 15 minutes, then spread it into an oiled form, cover with a film and let it come for an hour.
Meanwhile, in a large amount of melted butter we pass a white onion, and after 5 minutes we add cabbage to it. We spread the filling between the layers of yeast dough and bake for half an hour at 225 degrees. Charlotte with cabbage in a multivariate is cooked for 40 minutes on "Baking".