Quick cabbage pie
Description
This pie can be made not only with fresh cabbage but also with last year's cabbage—though in that case, it should be finely shredded and scalded with boiling water. If desired, you can add sautéed onion, carrots, mushrooms, bacon—basically, anything you like to eat with cabbage. However, I prefer the filling made with fresh young cabbage, seasoned with melted butter and fresh herbs—the taste is simply amazing! So, to prepare the filling: if you follow my favorite method, just chop the young cabbage, rub it with salt, add finely chopped herbs, pour over melted butter, and mix well. Beat the eggs with salt and sugar. Add kefir, baking powder, and flour, then mix thoroughly. The batter should be quite thick, yet still pourable. Place the cabbage filling into an ovenproof dish—no need to grease the dish, as the filling already contains butter. Pour the batter over the cabbage and smooth it with a spoon or spatula. Bake in a preheated oven at 180°C (350°F) for 30–40 minutes. Once done, turn the pie out onto a plate or serving dish. Let it cool slightly before serving. Serve warm or chilled—it's perfect with tea.