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Aspic pie with cabbage and egg

Poured-Batter Cabbage and Egg Pie

Golden, fluffy, and made from the simplest ingredients! This poured-batter cabbage and egg pie is a quick, throw-it-together recipe. Everything in it is basic stuff you'll find in any fridge. It's the pie to reach for when you're craving something baked but short on time.

Lyalich

Recipe author

Composition / ingredients

Servings:

Flour

0.5

Kefir

0.5

Eggs

Butter

Vegetable oil

Baking powder

0.5

Salt

Cabbage

250

Eggs

Vegetable oil (for frying)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 47 % 14 g

Carbohydrates 37 % 11 g

193 kcal

GI: 36 / 0 / 64

Cooking method

Step 1:

How do you make a poured-batter cabbage and egg pie? Gather your ingredients. Any fat percentage of kefir works. Wash and dry the eggs before you start cooking. Rinse the cabbage and pull off any bruised or damaged outer leaves.
Step 2:

First, make the filling. Cut the cabbage into wedges, remove the core, and chop it very finely. Pour some vegetable oil into a skillet and add the chopped cabbage. Mature cabbage works better here than young cabbage — it's juicier, whiter, and doesn't turn bitter the way young cabbage sometimes can.
Step 3:

Set the skillet over medium heat and cook the cabbage for 7–10 minutes, until soft. If you're worried it might scorch or dry out, add a splash of water. Season with salt and pepper to taste, then take it off the heat to cool. Preheat the oven to 350°F (180°C).
Step 4:

While the cabbage cools, make the batter. Pour the kefir into a bowl and crack in one egg.
Step 5:

Add the baking powder and stir until smooth. If you'd rather use baking soda, use a scant 1/4 teaspoon — any more and the pie will end up with a soapy soda taste.
Step 6:

Combine the vegetable oil and butter and warm them together, either on the stove or in the microwave. Stir until smooth and let cool.
Step 7:

Pour the cooled butter mixture into the bowl with the kefir and stir until smooth.
Step 8:

Sift the flour through a fine sieve into the kefir base. Sifting aerates the flour, which makes the pie lighter, and catches any stray bits. Mix well until you have a smooth batter about the consistency of sour cream.
Step 9:

Grease a roughly 5x8-inch (12x20 cm) baking dish with oil and dust it all over with flour or semolina. This coating keeps the pie from sticking so it releases cleanly later on. Pour in half the batter and spread it evenly.
Step 10:

Spread the cooked cabbage over the batter in an even layer.
Step 11:

Crack an egg into a bowl and beat it well with a fork. Pour it evenly over the cabbage layer.
Step 12:

Pour the remaining batter over the cabbage so the filling is fully covered.
Step 13:

Put the dish in the hot oven and bake for 40–50 minutes, until done. The top should turn golden, and the surface should feel firm and springy when pressed.
Step 14:

Let the pie cool a little and serve with milk, or with sweetened tea or coffee.
Step 15:

Enjoy!

Once the top is lightly browned, check for doneness: poke it with a wooden skewer in a few spots, and if it comes out dry, the pie is ready to come out of the oven.
Keep in mind that every oven is different. Your temperature and baking time may vary from what's written here, so watch the pie as it bakes.
The size of your baking dish should match the amount of batter. If you want to scale the recipe up or down, adjust the pan size accordingly so the pie bakes evenly.