Pita Bread Layer Cake

1. Turn on the oven at 180 degrees Celsius.

2. Since there is no need to cook the dough for the pie (in this recipe it is replaced by ready-made pita bread), let's do the filling. To do this, peel the carrots, peel the onion, rinse and dry them. Cut the onion into small cubes, and grate the carrots on a coarse grater. We will peel the upper leaves from the white cabbage, and cut the rest into thin strips or chop it with a special knife or a nozzle for a food processor.

3. Put the frying pan on the fire, pour vegetable oil and fry the chopped onion first, and then add grated carrots. We pass the vegetables for about 5 minutes until golden brown. Add the chopped cabbage, mix. Cover the pan with a lid and simmer the cabbage for 15 minutes over low heat until it becomes soft. In the process of extinguishing, add a little water. Season the stewed cabbage with salt and ground black pepper to taste. After we remove the pan from the heat and let the finished stewed cabbage cool down.

4. Spread a thin sheet of pita bread on a board and evenly distribute the filling of stewed cabbage over its area, slightly retreating from the edges. Roll the pita bread into a roll carefully so that the filling does not fall out from the sides. Then cut the resulting roll into equal pieces.

5. In the baking dish, put the pieces of pita bread stuffed with cabbage. We try to lay them tightly together so that there are no gaps.

6. In a bowl, break the egg and pour the milk. Beat the resulting mixture with a whisk. Then add a little sour cream for density and mix everything again. With the resulting mixture, pour the pieces of pita bread laid in a baking dish.

7. Put the mold in the preheated oven for about half an hour. Baking needs to be monitored, as the time may vary depending on the type of oven.

8. Let the pie cool down a little, decorate with fresh herbs if desired and immediately serve to the table.

Bon appetit!