Rye pie with cabbage
Description
Rye cabbage pie turns out soft, crumbly, and filling. So it is best served slightly warm with a vegetable salad. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Boil the eggs. Cut the cabbage and onion into thin strips or as you prefer. Transfer to a roasting pan. Add vegetable oil. Fry over medium heat until done. Let cool.
- 3
Step 3
In a bowl, mix the eggs with salt and sugar.
- 4
Step 4
Add sour cream and kefir. Mix with a whisk.
- 5
Step 5
Sift rye flour into a bowl, add baking powder for the dough.
- 6
Step 6
Mix the dough. If it’s hard to mix with a whisk, mix with a spoon. The dough will be thick and sticky.
- 7
Step 7
Add coarsely chopped eggs and herbs to taste to the cooled cabbage. Season with salt and mix.
- 8
Step 8
Take a baking pan. Grease it generously with butter. Spread half of the dough on the pan. Distribute it evenly in the pan. To help the dough spread easily, dip the spoon in cold water.
- 9
Step 9
Spread the filling on the dough.
- 10
Step 10
Spread the second half of the dough on top. If you like, sprinkle with caraway seeds. Put the pie in an oven preheated to 180 degrees and bake for 30–35 minutes. When the time is up, turn off the oven and leave the pie inside with the door closed for another 15 minutes.
- 11
Step 11
After that, you can take the pie out of the oven and serve it at the table.
- 12
Step 12
Done. Serve at the table.