Pie with cabbage and zucchini
Description
The recipe won’t take much time. The dough is made without yeast, so it doesn’t need long kneading or rising. You won’t need to knead it by hand either; the whole thing takes no more than 5 minutes. It’s a very reliable recipe that will save you in any situation, and you can freely experiment with the filling. Today I have braised cabbage with zucchini—it turns out tender, juicy, and very tasty. The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Since the dough comes together very quickly, I suggest making the filling first. Shred the cabbage finely.
- 3
Step 3
Cut the zucchini into rounds, then cut each round into 2–4 pieces.
- 4
Step 4
Simmer the cabbage until tender, add the zucchini, tomato paste, salt, and ground black pepper to taste, and continue simmering everything together for about 5–7 minutes more.
- 5
Step 5
Whisk the eggs with salt and pour in the kefir.
- 6
Step 6
Add the flour and baking soda.
- 7
Step 7
Mix everything until smooth and uniform. The dough is ready.
- 8
Step 8
Grease the baking pan with butter or oil. Dust the bottom and sides with flour or semolina. Pour in half of the batter, then spread all of the filling on top. Note: Russian “масло” usually means butter; if you strictly want “oil”, use vegetable oil in the translation.
- 9
Step 9
Pour the remaining dough over the filling and sprinkle the top with sesame seeds or grated cheese, if desired. Bake in the oven at 180 degrees for about 30–40 minutes.
- 10
Step 10
The cabbage and zucchini pie is ready. Cut it into portions and serve.
- 11
Step 11
Pastries are ready. Serve with tea.