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Cabbage filling pie with cabbage in a frying pan

Skillet Cabbage Batter Pie

When you don't feel like fussing with dough or heating up the oven. Batter pies are made from a thin, pourable batter that gets poured right over the filling — that's exactly where the name comes from. They take almost no time, the process couldn't be simpler, and they're a great pick for a beginner cook!

katushafin

Recipe author

Cabbage filling pie with cabbage in a frying pan

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Composition / ingredients

Servings:

Cabbage

150

Sour cream

120

Milk

100

Eggs

Flour

150

Sugar

Baking powder

Vegetable oil

Fresh herbs

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 22 % 7 g

Carbohydrates 59 % 19 g

172 kcal

GI: 16 / 0 / 84

Cooking method

Cooking time: 45 min

Step 1:

Gather your ingredients for the pie. Besides cabbage, you can add onion, any fresh herbs, pepper, and spices to the filling to suit your taste. I used parsley, since we're not fans of onion.
Step 2:

Thinly shred the peeled, washed green cabbage.
Step 3:

Rinse the fresh herbs, pat them dry, and chop finely. If you're adding onion, peel it and slice into thin half-rings.
Step 4:

Put the cabbage and herbs (and onion) in a bowl. Add salt, pepper, and spices to taste. Mix the filling with your hands, lightly crushing the cabbage as you go — it'll soften up nicely. The filling is ready.
Step 5:

Crack the eggs into another bowl. Add the sugar and salt, then whisk everything together.
Step 6:

Pour the sour cream and milk into the egg mixture and stir until smooth.
Step 7:

Stir the baking powder into the flour, then add the flour to the liquid egg mixture. Mix the batter until smooth — it should have the consistency of pancake batter.
Step 8:

Heat a skillet. I'd suggest not using too large a pan, or the pie will turn out too thin. Mine is 10 inches (26 cm); a smaller one is even better. Add a little vegetable oil. Spoon in half the batter and spread it evenly across the bottom.
Step 9:

Spread all of the filling over the batter.
Step 10:

Pour the remaining batter over the top and smooth the surface with a spoon.
Step 11:

Cover the skillet with a lid and turn the heat to low. Cook the pie for about 20 minutes.
Step 12:

Flip the pie to the other side using a plate: tip it upside down onto the plate, then slide it back into the skillet.
Step 13:

Cook the pie for another 15 minutes on the second side, covered. You can sprinkle the finished pie with sesame seeds.

This pie really does come together fast! It's different from a classic filled pie, of course — the line between crust and filling isn't as sharp. It's very soft and tender, more like a thick pancake with the filling baked right in. We love these pies; they disappear fast as a quick snack.
Once the top is lightly golden, test for doneness: pierce it in a few spots with a wooden skewer, and if the skewer comes out dry, the pie is ready.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.