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Kefir pie with cabbage and egg

Kefir Cabbage and Egg Pie

This poured-batter pie with cabbage and eggs is a really hearty bake. Young, tender cabbage works best for the filling — it gives you a more delicate result and doesn't need to cook as long as older cabbage. You can also add a chopped onion to the filling; just sauté it along with the cabbage.

Maria

Recipe author

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Composition / ingredients

Servings:

Kefir

400

Flour

300

Eggs

Baking powder

Salt

0.5

Sugar

0.25

Young cabbage

300

Dill (5-6 sprigs)

Eggs

Vegetable oil

Sesame seeds

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 8 g

Fats 19 % 6 g

Carbohydrates 55 % 17 g

146 kcal

GI: 18 / 0 / 82

Cooking method

Step 1:

The filling. For the cabbage-and-egg filling you'll need: green cabbage (preferably young), hard-boiled eggs, a small bunch of dill, ground black pepper, and salt — plus sesame seeds to sprinkle on top of the pie and vegetable oil for sautéing the cabbage.
Step 2:

Hard-boil the eggs, then cool and peel them. Cut them into small cubes.
Step 3:

Finely shred the cabbage.
Step 4:

Heat the vegetable oil in a skillet and sauté the cabbage until soft, about 10 minutes. Let it cool.
Step 5:

Chop the dill.
Step 6:

Combine the cabbage, hard-boiled eggs, and dill. Season with salt and pepper.
Step 7:

Mix everything together.
Step 8:

The batter. For the kefir batter you'll need: flour, kefir, eggs, baking powder, sugar, and salt.
Step 9:

In a deep bowl, combine the room-temperature kefir, eggs, salt, and sugar. Stir together.
Step 10:

Sift the flour with the baking powder and add it to the kefir mixture.
Step 11:

Stir thoroughly so there are no lumps in the batter. It should come out about the consistency of pancake batter. If it's too thick, thin it with a little more kefir.
Step 12:

Grease a baking dish (10–10½ inches / 25–26 cm) with vegetable oil. Pour in most of the batter (about ⅔ of it).
Step 13:

Spread the cabbage filling on top and smooth it out.
Step 14:

Pour the remaining batter over the filling.
Step 15:

Sprinkle sesame seeds over the top. Bake the pie in an oven preheated to 375°F (190°C) for about 40 minutes. The top should be golden brown.
Step 16:

Take the finished pie out of the oven and let it rest in the dish for about 15 minutes. Then slice it and serve. Enjoy!

Cabbage pies have long been a favorite for the table. This poured-batter version is the easiest kind to make: the batter comes together in minutes — you just pour it into the dish, add the filling, and the pie is practically done.