Classic Cabbage Batter Pie with Kefir

Cooking method

1. Step 1:

   

   How do you make a classic cabbage pie with kefir batter? Start by prepping the filling ingredients—make the filling ahead so it has time to cool. Use refined vegetable oil. For the greens, dill or green onion work well too.

2. Step 2:

   

   Trim off the outer damaged leaves of the cabbage, wash it, and pat it dry. Shred the cabbage into thin strips.

3. Step 3:

   

   In a skillet with a little vegetable oil, stew the cabbage over moderate heat until half-cooked, stirring now and then so it cooks evenly. The time depends on the cabbage: early, fresh-harvest cabbage cooks faster and is much juicier, while older cabbage tends to be a bit dry—in that case, add a couple of spoonfuls of hot water.

4. Step 4:

   

   Wash the parsley, pat it dry, and chop it finely.

5. Step 5:

   

   About halfway through, salt the cabbage, add the chopped parsley, and stir. The herbs give the filling a fragrant, savory note. Keep stewing the cabbage until tender, remembering to stir.

6. Step 6:

   

   In a small bowl, beat the eggs with a fork until smooth.

7. Step 7:

   

   Pour the beaten eggs into the skillet with the cabbage.

8. Step 8:

   

   Stir well so the eggs are evenly distributed through the filling. Take the skillet off the heat and let the filling cool—you can transfer it to a separate dish to cool faster.

9. Step 9:

   

   While the filling cools, make the batter for the pie. The ingredients should be at room temperature, so take the eggs and kefir out of the fridge ahead of time.

10. Step 10:

    

    Combine the flour with the baking powder and sift them through a fine sieve to aerate the flour. That way the batter rises better as it bakes.

11. Step 11:

    

    For mixing the batter, use a roomy bowl with high sides so it's easy to work in. Whisk the eggs with the salt until smooth.

12. Step 12:

    

    Pour in the kefir and stir.

13. Step 13:

    

    Add the vegetable oil and stir again.

14. Step 14:

    

    Add the flour sifted with the baking powder. At first, mix gently so the flour doesn't fly up the sides of the bowl. Once it's combined with the wet ingredients, whisk briskly until no lumps remain.

15. Step 15:

    

    The batter comes out smooth, about the consistency of pancake batter—it drips slowly off the spoon. Depending on the flour, you may need a bit more; if the batter is too thin, add another 15–20 g (about 2 tablespoons) of flour.

16. Step 16:

    

    Grease a baking dish with vegetable oil, pour in half the batter, and spread it level. My dish is 7x7 inches (18x18 cm).

17. Step 17:

    

    Spread the cabbage filling evenly over the batter.

18. Step 18:

    

    Pour the remaining batter over the filling, smoothing it out as needed so the layer is even.

19. Step 19:

    

    Bake the pie in an oven preheated to 350°F (180°C) for 35–40 minutes, until golden. Let the finished pie cool a little, then cut it into portions and serve. Enjoy!