Quick poured pie with early cabbage, eggs, and greens
Description
The baking is simple and quick. I never tire of saying: pour-over pies are a real lifesaver for any homemaker! The ingredients are always on hand, and you can make the filling from whatever you have at home. Serve with tea or coffee.
Instructions
- 1
Step 1
Let's start with the filling! Finely shred the cabbage, place it in a bowl and microwave on high for 2 minutes. Remove from the microwave and mix in softened butter while the cabbage is still hot. Add chopped onion and dill, chopped hard-boiled eggs, and season with salt and pepper to taste. The butter in this filling can be deliciously replaced with melted chicken fat. Nothing needs to be fried, and the filling turns out light in color and attractive, especially if you have eggs with bright yellow yolks!
- 2
Step 2
While the filling is cooling, prepare the dough. Mix kefir with eggs, salt, sugar, and mustard in a bowl.
- 3
Step 3
Add the flour, sifted with baking soda, and mix in the bran (I used oat bran). Quickly knead the soft dough.
- 4
Step 4
Pour part of the dough into the prepared pan, then add the filling.
- 5
Step 5
Spread evenly and pour the remaining batter over it.
- 6
Step 6
Bake in a preheated oven at 200 degrees until golden brown, then reduce the heat to 180 and bake until a toothpick inserted comes out clean. Transfer the finished cake onto a cutting board and let it cool slightly.
- 7
Step 7
This pie is very delicious when warm. But it won't last long when cold either!