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Lavash pie with cabbage

Lavash and Cabbage Pie

A savory casserole-style pie built on a lavash base. Filled with tender, lightly crisp cabbage, this pie is made without any flour — ordinary lavash flatbread forms the crust. The result is a delicious pie-meets-casserole that doesn't take much time to put together.

Anna

Recipe author

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Composition / ingredients

Servings:

Thin lavash

200

Cabbage

500

Onion

Carrot

Eggs

Sour cream

100

Milk

200

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 14 % 3 g

Carbohydrates 67 % 14 g

107 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

Gather the ingredients for the pie. The crust is made from lavash — use thin lavash, ideally 2 or 3 sheets, or one long piece you can cut down. I used 20% sour cream and large eggs. The cooking time for the filling will vary with how mature the cabbage is. Have a skillet ready for the filling and a baking dish with medium-high sides.
Step 2:

To make the filling, peel and chop the carrot and onion, then lightly sauté them in a little oil. Thinly shred the cabbage and add it to the skillet with the vegetables. Cover and simmer, stirring constantly, until the cabbage is tender, salting it to taste toward the end. Keep a close eye on it so it doesn't scorch — the cabbage sets the look of the whole pie.
Step 3:

You'll need 2 to 3 sheets of lavash. If it's one long piece, cut it into equal rectangles; if it's already in sheets, trim them to the same size. Lay cabbage over one sheet, set another sheet of lavash on top, and spread cabbage over that one too. If the lavash is very thin, double it up — otherwise the juicy filling can tear through it and spill out when you roll it. Turn the oven on to preheat to 350°F (180°C).
Step 4:

Roll the lavash up into a log, then slice it into pieces a bit shorter than the height of your baking dish. Grease the dish with oil and stand the cabbage-filled lavash pieces in it.
Step 5:

Lightly beat the eggs, then add the sour cream, milk, and a little salt. Whisk until smooth.
Step 6:

Pour the egg-and-milk mixture over the lavash pieces in the dish. Put the pie in the preheated oven for 30 to 40 minutes.
Step 7:

Take the finished pie out of the oven and let it cool slightly. While it's still warm, cut it into portions. It's great served on its own as a main dish.

This lavash pie is a little unusual but really tasty. To make sure it turns out well, keep a few things in mind: cook the cabbage filling all the way through, watching carefully so it doesn't scorch or get too browned (mine came out a touch too dark, I think); choose a sturdy lavash that will hold the filling well, and roll it up tightly; use a smaller baking dish so the cabbage-filled pieces sit snugly against each other (mine was 8 inches / 21 cm across, and the pieces ended up a little loose); pay attention to how tall you cut the pieces — if they stick up too high, the exposed lavash above the custard will burn; and for a golden crust, you can sprinkle the pie with grated cheese a few minutes before it's done.