Cabbage and Meat Pie

- Begin by washing the cabbage thoroughly. Remove any outer leaves that are tough or damaged.
- Chop the cabbage into thin strips, similar to how you would for coleslaw.

In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and cook it until softened, about 10-12 minutes, stirring occasionally to prevent it from burning. Season the cabbage with salt to taste.

- While the cabbage is cooking, peel and finely chop the onions.
- In a separate skillet, heat a little vegetable oil over medium heat. Add the onions and sauté until they become soft and translucent, about 5 minutes.

- Add the ground meat to the onions, breaking it up with a spatula as it cooks. Stir and cook the meat until it’s browned and fully cooked, about 8-10 minutes.
- Season the meat with salt, paprika, ground black pepper, and ground coriander to taste. Stir well to distribute the spices evenly throughout the meat.
- Once the meat is cooked and the spices are incorporated, remove it from heat.

- Once the cabbage is softened, combine it with the cooked meat and onions in the same skillet. Stir everything together so that the cabbage and meat are evenly mixed.
- Adjust the seasoning if needed by adding more salt, pepper, or paprika to taste.
- Set the filling aside to cool slightly while you prepare the batter.

- In a large mixing bowl, whisk the eggs until they are frothy.
- Add the sour cream to the eggs and whisk again until smooth and fully combined.
- Season the batter with salt, paprika, and ground black pepper to taste.

Gradually add the flour, one tablespoon at a time, whisking continuously until you have a smooth, thick batter. The batter should be thick enough to coat the back of a spoon but not too dense.

- Preheat your oven to 180°C (350°F).
- Grease a baking dish or line it with parchment paper.

Spread the cabbage and meat filling evenly across the bottom of the dish.
Pour the prepared batter over the filling, making sure to cover it completely. Use a spatula to spread the batter evenly if needed.

- Place the assembled pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the batter is fully set.

You can check for doneness by inserting a toothpick into the center of the pie. If it comes out clean, the pie is ready.
Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving.

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- Finely Chop the Cabbage: To ensure even cooking, chop the cabbage into thin strips. This will help it soften faster and blend better with the meat filling.

- Add Extra Veggies: If you’d like to add more vegetables to the pie, consider adding grated carrots or chopped bell peppers. Just sauté them along with the onions for added flavor and texture.
- Choose Your Meat: You can use any type of ground meat for this recipe, including beef, pork, or even chicken. A mixture of beef and pork will give the pie a richer flavor, but chicken or turkey can make it a lighter dish.
- Make Ahead: This pie can be prepared ahead of time. Simply assemble the pie and refrigerate it before baking. When you’re ready to serve, bake it fresh and enjoy.

Add Cheese: For a richer flavor, sprinkle some grated cheese, like mozzarella or cheddar, on top of the pie during the last 10 minutes of baking.

- Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave before serving.
- Freezing: You can freeze this pie for up to 1 month. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw it in the refrigerator overnight and bake at 180°C (350°F) until warmed through.