It’s delicious yet nutritious; the type of afternoon snack that you would want to serve for the little ones. And you can also serve this as a side dish, or even as part of a main course. It’s that versatile.
Total Time
1hr
4.3
3 Ratings
Author: Cook the Stone
Servings:
8
Ingredients
•
4
cups
Savoy Cabbage
•
1/3
cup
Fresh Dill
•
3
Eggs
, boiled
•
to taste
Salt
•
to taste
Ground Black Pepper
•
3
Farmhouse Eggs® Large Brown Eggs
•
1/3
cup
Greek Yogurt
•
1/3
cup
Mayonnaise
•
2
tsp
Granulated Sugar
•
2
tsp
Baking Powder
•
1/2
cup
All-Purpose Flour
Cooking Instructions
1.
First, chop the Fresh Dill (1/3 cup) and the Eggs (3).
2.
Preheat the oven to 350 degrees F (180 degrees C).
3.
Prepare the filling by stirring the shredded Savoy Cabbage (4 cups) for 10-15 minutes in a saucepan, or until it becomes soft. Drain and squeeze the excess liquid. Set it aside to cool.
4.
Once cooled, mix the cabbage with the dill and eggs. Add Salt (to taste) and Ground Black Pepper (to taste).
5.
You can now prepare the batter. Whisk together the Farmhouse Eggs® Large Brown Eggs (3), Mayonnaise (1/3 cup), Granulated Sugar (2 tsp), and Greek Yogurt (1/3 cup) in a large bowl until well combined.
6.
Add the All-Purpose Flour (1/2 cup) and Baking Powder (2 tsp). Mix well. Achieve to have a batter with a consistency similar to that of a thick yogurt.
7.
Now it is time to assemble the pie. Butter the pie plate and pour the batter over the pie and spread. Put the cabbage and egg filling in the pie dish.
8.
Bake this for 30-35 minutes, or until you have noticed that the batter is golden brown in color.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
118
FAT
8.0 g
PROTEIN
2.4 g
CARBS
9.6 g
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