Pie with cabbage from sour kefir

6 servings

60 minutes

Cabbage pie made with sour kefir is an embodiment of home comfort and the simplicity of Russian cuisine. This recipe was born from the desire not to waste food but to find new uses for it, a characteristic feature of rural cooking. The kefir dough turns out airy with a slight tang that pairs wonderfully with tender stewed cabbage. The sweet-salty flavor unfolds gently, leaving a pleasant aftertaste. This pie is perfect for a cozy family dinner or quick snacks. It is good both hot and cold while retaining its juiciness. This dish reminds us of the traditions of Russian cuisine where simple ingredients transform into true culinary masterpieces.

Energy value per serving

• Calories: 186
• Proteins: 6.7g
• Fats: 5.9g
• Carbohydrates: 26.5g

Ingredients

• Kefir: 450 ml
• Salt: 1 tsp
• Sugar: 1 tbsp
• Sunflower oil: 1 tbsp
• Wheat flour: 1 glass
• Slaked soda: 0.5 tsp
• Chicken egg: 1 pc
• White cabbage: 200 g

Cooking steps

1. To prepare the dough, pour 450 g of sour kefir into a bowl, add sunflower oil, an egg, salt, sugar, half a teaspoon of baking soda, and a cup of sifted flour. Mix well.

   Required ingredients:

   • Kefir: 450 ml
   • Sunflower oil: 1 tablespoon
   • Chicken egg: 1 piece
   • Salt: 1 teaspoon
   • Sugar: 1 tablespoon
   • Slaked soda: 0.5 teaspoon
   • Wheat flour: 1 glass

2. Finely chop the white cabbage and sauté it a little.

   Required ingredients:

   • White cabbage: 200 g

3. Pour a little less than half of the batter into a greased mold, place the cabbage on top. Pour the remaining batter over it. Bake in the oven for 40 minutes, preheated to 180 degrees.

   Required ingredients:

   • Wheat flour: 1 glass
   • White cabbage: 200 g