Ingredients:
500g ready-made buckwheat pie sheets
800g pickled cabbage, rinsed of excess salt
300ml carbonated water
pepper, salt
SOLIA FIT oil
Preparation:
Finely shred the rinsed pickled cabbage. Sauté it in some SOLIA FIT oil until all excess water is gone and the cabbage is soft. Season with salt and pepper to taste. Let cabbage cool completely. Spread out one buckwheat pie sheet, oil with a bit of SOLIA FIT oil and cover with another sheet. Spread the sautéed cabbage evenly lengthwise down the middle of the two sheets. Roll into a clean roll and transfer to a square or a round baking tray (it is also nice if you make an individual pie out of each roll by rolling it into a wheel). When we run out of the ingredients, sprinkle the pie with some carbonated water mixed with some SOLIA FIT oil if the pie looks too dry. Bake the pie for 40 minutes in the preheated oven at 200’C or until it turns golden.
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