Open pie with cabbage and cheese
Description
This bake comes together simply and quickly. Such a pie is very easy to make, yet it disappears in minutes. It turns out very juicy, tender, and soft, and it tastes great both warm and cold. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients. I used young spring cabbage; it does not need to be cooked in advance. If you have winter cabbage varieties, braise, sauté, or steam it until partially cooked.
- 2
Step 2
Crack the chicken eggs into a suitable container, add salt and freshly ground black pepper.
- 3
Step 3
Pour in the kefir and stir.
- 4
Step 4
Add the flour and baking soda.
- 5
Step 5
Mix until the batter is smooth and even; the consistency should be like thick sour cream.
- 6
Step 6
Shred the cabbage into thin strips and chop the dill finely. Mix them together, then season with salt and pepper to taste.
- 7
Step 7
Pour about one third of the batter into the baking pan.
- 8
Step 8
Arrange the cabbage with dill.
- 9
Step 9
Pour the remaining dough over the top. Place the pie in a hot oven on the middle rack and bake at 180 degrees for about 30 minutes, until the top is lightly golden brown.
- 10
Step 10
When the top of the pie is lightly browned, take the pie out of the oven and sprinkle with grated cheese.
- 11
Step 11
Return the pie to the oven for another 10–15 minutes, until done.
- 12
Step 12
Remove the pie from the oven, let it cool slightly in the pan, then cut into pieces and serve.