Cabbage pie without kefir

Finely chop the white cabbage. It is better to cut out thick stems and not use them, so as not to disturb the delicate taste of the pie in too large and coarse pieces.

Move the chopped cabbage into a deep bowl, add salt and mix well with your hands, kneading the pieces. Thanks to this procedure, the cabbage will become softer, the juice will flow, and the finished cake will turn out soft and tender.

Grease a non-stick baking dish with butter. We spread the cabbage, distribute it evenly. Cut the remaining butter into small pieces. Sprinkle the top with ground black pepper to taste.

Preparing aspic dough for cabbage pie. In a bowl, beat the eggs, add sour cream and mayonnaise. The concentration of mayonnaise and sour cream can be adjusted at will, you can increase and decrease the amount of mayonnaise and sour cream, which will make the dough more bland or vice versa.

Beat the mass with a mixer, you can work with a whisk, but with a mixer the pie will turn out more lush. When the mass is whipped, add milk and baking powder. If we replace the baking powder with soda, we first extinguish it with vinegar so that the reaction begins.

Sift the flour into a deep bowl and add a spoonful to the liquid mass. We mix each portion well with a mixer, getting a completely homogeneous consistency. The finished dough is similar in consistency to the dough like pancakes, pour it evenly on the cabbage filling.

We send the pie to the oven, which we preheat to 200 degrees. Bake for 35-45 minutes until the surface is golden. The readiness of the middle is determined using a wooden skewer. If the cake is already ready on the outside, but still raw inside, cover the top with foil, shiny side up, so that it does not burn, and bake until ready.

We take the finished cake out of the oven and cool it a little in the mold so that it does not fall apart. Then cut into portions and serve to the table.

Bon appetit!