Kish with cabbage and prunes

Pie with cabbage Kish in French means "pie", but this is not quite an ordinary pie, but consists of a dense test base, filling and egg-milk filling, in unsweetened pies - with cheese. History connects him with Lorraine, a region on the border with Germany, which once belonged to her. When Lorraine was still German, her cooks came up with a cake of surplus dough and leftovers from meat, vegetable and mushroom dishes in egg pour. The French adopted the experience and made their own adjustments, since then the kishas have become popular not only in this country, but also spread rapidly around the world's kitchens. Now the culinary specialists of different countries are showing their imagination using different dough for the base (puff, sand, yeast), diversifying the filling and even modifying the fill, in which now, along with the eggs, a variety of dairy products can be used: sour cream, milk, cream, kefir, cottage cheese, cheese.

Pie with cabbage Kish in French means "pie", but this is not quite an ordinary pie, but consists of a dense test base, filling and egg-milk filling, in unsweetened pies - with cheese. History connects him with Lorraine, a region on the border with Germany, which once belonged to her. When Lorraine was still German, her cooks came up with a cake of surplus dough and leftovers from meat, vegetable and mushroom dishes in egg pour. The French adopted the experience and made their own adjustments, since then the kishas have become popular not only in this country, but also spread rapidly around the world's kitchens. Now the culinary specialists of different countries are showing their imagination using different dough for the base (puff, sand, yeast), diversifying the filling and even modifying the fill, in which now, along with the eggs, a variety of dairy products can be used: sour cream, milk, cream, kefir, cottage cheese, cheese.

Ingredients:

• Wheat flour 2 tbsp.
• Water 40 ml
• Eggs chicken 1 pc.
• Butter 150 g
• Nutmeg powdered with 0.25 tsp.
• Salt 0.75 tsp.
• Onions 1 pc.
• Prunes 100 g
• White cabbage 700g
• Cheese hard 70 g
• Sour cream 200 g
• Eggs chicken 3 pcs.
• Oregano dry 0.5 tsp.

Instructions

• Step 1 To prepare the kish we need flour, butter, eggs, cabbage, onions, prunes, sour cream, cheese, salt, spices.
• Step 2 Oil with flour rub or chop to the state of crumbs.
• Step 3 Intensively beat the egg with very cold, literally ice water and salt.
• Step 4 Mix the dry ingredients for the dough with the liquid, collect the dough in a bowl, wrap it in a film and put it in the fridge for 1-2 hours.
• Step 5 Chop the cabbage on your own: you can chop the straw or cut into squares.
• Step 6 Finely chopped onions lightly fry in sunflower oil.
• Step 7 Add the cabbage, salt, pepper, nutmeg to the onion to the onions, mix and stir until ready.
• Step 8 Extract the dough from the fridge, roll it out and place it in a cake pan. I use silicone, so I do not lubricate the form. From the test we make the skirts, and the bottom is often pinched, so as not to swell during baking.
• Step 9 We put the cooled stuffing from the cabbage in a test "basket", sprinkle with sprinkled prunes on top (if prunes are dry, it must be soaked in advance).
• Step 10 Blender eggs with sour cream and rubbed cheese, add oregano.
• Step 11 Fill the filling with the filling, bake at 180 ° C 50-60 minutes before a crusty crust and dense texture.
• Step 12 You can serve the cake warm instead of the second dish or cold to tea.