Liquid dough for cabbage pie on sour cream and kefir

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary products for the batter. Take kefir, eggs and butter out of the refrigerator in advance so that the butter softens, and kefir and eggs are heated to room temperature. Sour cream and kefir can be of any fat content, but remember that the fat content of the products you use will depend on the calorie content of baking.

2. Step 2:

   

   For the filling, take fresh white cabbage, onions and frying oil.

3. Step 3:

   

   Prepare the dough. Pour kefir into a deep bowl, add chicken eggs. Eggs should be thoroughly washed before use, as even seemingly clean shells may contain harmful bacteria. Use food detergents and a brush.

4. Step 4:

   

   Sift the flour to saturate it with oxygen and the baking turned out to be more airy and lush. Pre-mix the baking powder with a small amount of flour, so it will be better distributed over the dough. You can replace it with baking soda (1 teaspoon). In this case, you do not need to extinguish it with vinegar, since kefir will perfectly cope with this task. In parts, add flour, baking powder, softened butter and sour cream to the dough.

5. Step 5:

   

   Mix all the ingredients well until smooth. Its consistency should be like thick sour cream, smooth and without flour lumps. The dough is ready. Be sure to let it stand for about 20-30 minutes so that the flour releases gluten. At this time, make the filling.

6. Step 6:

   

   Pour vegetable oil with a high smoking temperature into the pan. Warm it up well. Finely chop the onion and send it to the frying pan. Fry it with constant stirring until transparent. So that when slicing onion juice does not irritate the mucous membrane of the eyes so much, pre-rinse the onion and knife with cold water. Pour vegetable oil with a high smoking temperature into the pan. Warm it up well.

8. Step 7:

   

   Peel the cabbage from the darkened upper leaves. Cut the head, take the part you need, wrap the rest in plastic wrap and put it in the refrigerator for storage. Finely chop the cabbage with a knife or on a special grater.

9. Step 8:

   

   Put the cabbage in a frying pan with the onion and fry until soft on low heat, stirring. Cool it down a little. If you want, add minced meat – it will taste better.

10. Step 9:

    

    Lightly lubricate the heat-resistant mold with vegetable oil. Pour out half of the dough. Spread the filling evenly on it.

11. Step 10:

    

    Fill the filling with the remaining dough. Put in an oven heated to 180 degrees in advance (10-20 minutes before cooking). Bake the pie for about 30-40 minutes. Check the baking readiness with a wooden skewer. When the pie is browned on top, pierce it in several places with a skewer, if it comes out dry, then it's done.

12. Step 11:

    

    Take the cake pan out of the oven. Cool a little, then transfer it from the mold to a dish.

13. Step 12:

    

    Delicious, hearty pie is ready. Enjoy your meal!