Pancake Pie with Cabbage and Egg

1. 1 Wheat flour 65 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 150 ml
3. 3 Eggspack 10 pcs ≈ $1.93 2 pcs
4. 4 White cabbagepack 1.2 kg ≈ $2.40 180 g
5. 5 Onions≈ $1.60 per kg 45 g
6. 6 Dillpack 50 g ≈ $1.80 6 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 45 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

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

Method

1. Boil one egg for 9 minutes after it comes to a boil, cool, peel, and chop it.

2. Mix milk², a second egg, flour, and a pinch of salt into a thin batter, then cook 3 thin pancakes on a little butter.

3. Shred the cabbage and finely dice the onion⁵.

4. Sauté the onion⁵ in the remaining butter for 2 minutes, add the cabbage, salt, and pepper, and cook until tender (12–15 minutes).

5. Mix the cabbage with the egg, dill⁶, and half the sour⁷ cream.

6. Layer the pancakes and filling in a baking dish, then spread the remaining sour⁷ cream on top.

7. Bake at 350°F (180°C) for about 15 minutes, until the top lightly sets.