Quick cabbage pie with egg
6 servings
50 minutes
Quick cabbage pie with egg is a simple and hearty dish of Russian cuisine that captivates with its soft and delicate taste. It is based on accessible ingredients: cabbage, eggs, and light kefir dough. In Russia, pies have always been a symbol of home comfort, and this version is especially valued for its simplicity of preparation. The crispy golden crust hides a juicy filling where the cabbage takes on sweet notes and the eggs add tenderness. This pie is convenient for everyday life — it is perfect for breakfast, lunch or dinner and keeps well, remaining tasty even the next day. Light, airy and filling — it makes an excellent addition to family tea time or a quick snack during the day.
1
Chop the cabbage and put it to fry. Boil two eggs. Mix the cooked cabbage and eggs.
- White cabbage: 300 g
- Chicken egg: 3 pieces
2
Melt the butter, add a cup of kefir, sugar, egg, salt, baking soda, and flour. Mix thoroughly.
- Butter: 100 g
- Kefir: 1 glass
- Sugar: 1 tablespoon
- Chicken egg: 3 pieces
- Salt: to taste
- Slaked soda: 1 g
- Wheat flour: 1 glass
- Vegetable oil: 2 tablespoons
3
The dough is liquid. Divide it into 2 parts. Pour one part into the bottom of the mold, add a layer of filling, and cover with the remaining dough.
4
The pie is baked in a preheated oven at 200 degrees. Baking time depends on the height of the pie dish! I have a very wide dish with low edges. The pie was baked for 25 minutes!