Ingredients:
- For the test:
- Kefir 200 ml.
- Mayonnaise 100 ml.
- Chicken egg 3 pieces
- Flour 250-300 grams
- Soda 1 tsp
- Baking powder 1 sachet
- Sugar 1 tsp
- Salt, pepper to taste
- For filling:
- Fresh cabbage 300 grams
- Chicken egg 2 pieces
- Carrot 1 piece
- Onion 1 piece
- Parsley bunch
- Salt, pepper to taste
- Vegetable oil 3 tbsp. spoons
Cooking method:
Step 1. Jellied dough: Kefir must be warm, otherwise the cake may turn out to be sticky and not fluffy, it can be heated in the microwave or in a water bath. Add soda to warm kefir, mix well (bubbly foam appears) and let it rest for 5-7 minutes. During this time, whisk the eggs with salt and sugar. Then combine kefir, eggs and mayonnaise, mix with a whisk until smooth. Mix the flour with a baking powder and add it to the liquid mixture in parts. The jellied dough itself in its consistency is very similar to the dough for pancakes, not thick, but not liquid at the same time. Jellied dough is prepared very quickly, the main thing is to immediately form a cake immediately after mixing it and not let it stand idle for a long time.
Step 2 Chop the cabbage thinly and fry it in vegetable oil, add chopped carrots and onions to it. Salt, pepper and cook until soft all vegetables. Add chopped finely boiled eggs and greens to the finished fried cabbage, mix well.
Step 3 Cover the baking dish (diameter 22 centimeters) with baking paper and pour half the dough. Gently lay the cabbage stuffing on top.
Step 4 Pour out the remaining dough.
Step 5 Bake the jellied pie with cabbage in a well-heated oven until t 190 C for about 30-35 minutes, until tender and brown.
Bon Appetit!
