Lazy cabbage pie
Description
The recipe won't take much time. Young cabbage is the best option for making this pie. It's juicy and less dense than white cabbage. You can also add some carrots to the pie. Watch and remember. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the pie. If the eggs are small, use three; if they are large, two will be enough. My kefir has a fat content of 2.5%.
- 2
Step 2
Wash the vegetables. Peel and slice the onion into thin half-rings. Chop the herbs. Shred the cabbage not too finely.
- 3
Step 3
Sauté the cabbage with onion in two tablespoons of oil in a frying pan. Do not cover with a lid so that excess moisture can evaporate. Fry for 5-7 minutes, until half-cooked.
- 4
Step 4
Now prepare the dough. To do this, mix the kefir with salt and eggs. Add salt to taste—I use half a teaspoon, but without a heap, leveling it off with a knife.
- 5
Step 5
Add the flour with the baking powder. Mix the batter thoroughly. It should be moderately thick, light, and airy.
- 6
Step 6
The dough is ready!
- 7
Step 7
Add the slightly cooled cabbage with onion to it. Mix the dough well.
- 8
Step 8
Grease the baking pan with vegetable oil or line it with parchment paper. Pour the batter into the pan and smooth it out. Sprinkle with sesame seeds. Bake in the oven for 40-45 minutes at 180 degrees. Make sure the cake is fully cooked but not burnt.
- 9
Step 9
Cool the finished cake on a wire rack after removing the ring (form). Serve completely cooled.