Dietary cabbage and mushroom pie

1. 1 White cabbagepack 1.2 kg ≈ $2.40 100 g
2. 2 Carrots≈ $1.50 per kg 20 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Button mushrooms≈ $7.50 per kg 60 g
5. 5 Bell peppers≈ $6.00 per kg 25 g
6. 6 Eggspack 10 pcs ≈ $1.93 1 pcs
7. 7 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 60 g
8. 8 Wheat branpack 250 g ≈ $2.50 15 g
9. 9 Starch 8 g
10. 10 Milk 2.5%pack 930 ml ≈ $0.88 40 ml
11. 11 Baking powder 2 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g
14. 14 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Chop the cabbage, carrot², onion³, mushrooms and bell⁵ pepper finely, sauté in half the butter⁴ for 5 minutes and simmer covered on low heat for 20 minutes, salt and pepper.

2. Separate the yolk from the white¹, then mix the yolk with cottage⁷ cheese, milk¹⁰, bran, starch and baking powder, and salt to taste.

3. Beat the whites¹ into stiff foam and gently fold into the batter.

4. Grease the pan with the remaining butter⁴ and sprinkle with bran, then lay in half of the batter.

5. Spread the cooled filling and drain the excess liquid.

6. Cover with the remaining batter and smooth the surface.

7. Bake for 10 minutes at 200 °C, then 25 minutes at 180 °C, until golden brown and a dry skewer comes out clean.

8. Let the pie rest for 10 minutes and slice into portions.

In short

• In the planner this dish is cooked for two days: reheat on day two.