Cabbage pie in a multicooker
Description
Perfectly pairs with tea and coffee. One of the main advantages of this pie is that the cabbage for the filling isn't pre-fried but used fresh. Another benefit is that the dough is yeast-free and, in moderate amounts, almost harmless for your figure. And most importantly, the pie turns out delicious: fluffy, golden, with a slightly crispy, juicy, and aromatic cabbage filling inside. So, here's the recipe for cabbage pie: 1. Soften the butter (but don't melt it!), then mix sour cream, kefir, eggs, and butter into a smooth mixture. 2. Add salt, sugar, baking powder, and flour, and whisk until combined. The batter should be pourable, with the consistency of thick sour cream. 3. Finely shred the cabbage (or cut into small squares—this works well too), lightly rub with salt, then season with ground black pepper and finely chopped fresh dill. Mix well. Optionally, you can add finely chopped boiled eggs and green onions to the cabbage. 4. Grease the multicooker bowl with oil, pour in half of the batter. Spread the cabbage filling over it, then cover with the remaining batter. Sprinkle the top with sesame seeds, caraway, or sunflower seeds. 5. Set the multicooker to "Bake" mode for 60 minutes. Alternatively, you can bake for 40 minutes, then flip the pie and bake another 20 minutes upside down, but I haven't found this necessary—mine always bakes through just fine. Let the finished cabbage pie cool slightly in the multicooker, then slice into portions and serve with tea or as a side dish. It's especially delicious with sour cream. Serve cooled or slightly warm.