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Jellied cabbage pie with mayonnaise and kefir in the oven

0
2655
Kitchen Russian
Calorie content 153.3 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 6.1 gr.
Fats * 10.4 g
Carbohydrates* 15 gr.
* per 100 gr. product
Jellied cabbage pie with mayonnaise and kefir in the oven
Content

We will cook the dough for the pie on kefir with the addition of mayonnaise. The crumb will turn out to be damp, with large pores and a loose soft crust. For the filling, stew white cabbage and mix it with boiled eggs - this combination will provide satiety and nutritional value. A piece of this pie is perfect as a snack.

 

Ingredients

Cooking process

step 1 out of 7
Cooking the dough. Put kefir and mayonnaise in a deep bowl, mix them until smooth. Pour in soda, mix and leave for a couple of minutes. Then add eggs and salt, mix well. Sift the flour and pour it into the liquid mixture. Knead the dough. Its consistency should be smooth, medium-thick, slightly flowing.
step 2 out of 7
Cooking the filling. Cut the cabbage thinly with a knife or rub it on a special grater. We place it in a frying pan preheated with a small amount of vegetable oil and close the lid. We allow to settle and moisturize. Then remove the lid and fry the cabbage over medium heat until completely soft. At the end of cooking, salt to taste. Remove the pan from the stove and let the cabbage cool.
step 3 out of 7
Boil eggs hard-boiled, fill with cold water and cool. We clean and cut into small cubes. Mix the stewed cabbage with chopped eggs, add black pepper and salt to taste.
step 4 out of 7
Grease the baking dish with vegetable oil. Alternatively, you can cover it with oiled parchment to make it easier to remove the finished cake later. Put half of the kneaded dough into the prepared form. Level the surface with the back of the spoon.
step 5 out of 7
Next, put the cooled cabbage filling on the dough. We distribute it in an even layer over the entire area of ​​the form. Put the rest of the dough on the filling and flatten it to cover all the cabbage.
step 6 out of 7
We put the cake pan in an oven preheated to 180 degrees on the middle-lower level. We bake for thirty five to forty minutes. The crust on this dough forms very well and takes on a beautiful golden color. If there are doubts about the readiness of the pie, we pierce it with a wooden skewer or a toothpick - at the exit, the stick should not show the stuck raw dough on itself.
step 7 out of 7
We take the finished cake out of the oven, remove it from the mold and place it on a wire rack to cool. This will prevent the crust from getting wet from condensation. Cut the pie into portions and serve warm or cold.

Bon Appetit!

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