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Jellied cabbage pie with sour cream and kefir in the oven

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1428
Kitchen Russian
Calorie content 139.5 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 5.3 gr.
Fats * 8.2 gr.
Carbohydrates* 23.4 gr.
* per 100 gr. product
Jellied cabbage pie with sour cream and kefir in the oven
Content

A hearty pie for all occasions. Can be prepared for dinner, baked in advance for a snack during the day, or served to guests at the table. The dough in it is soft, with large pores, slightly damp, as it is mixed on the basis of fermented milk products. The filling is cabbage with eggs. When baking, the cake is covered with a very appetizing golden brown crust. And to make it even more attractive, after baking, grease the surface with a piece of butter - a gloss will appear, which beckons to conduct a tasting.

Ingredients

Cooking process

step 1 out of 9
We immediately prepare the cabbage filling so that it has time to cool down a little before forming the pie. Chop the cabbage thinly and squeeze it well with your hands. Heat a small amount of vegetable oil in a frying pan and pour the cabbage into it. Simmer it at medium plate temperature until soft. At the end of cooking, add salt and black pepper, mix. Remove from the stove and let cool.
step 2 out of 9
Boil hard boiled eggs. We cool them, peel them and cut them into small cubes. Mix the cooling cabbage with the chopped eggs - the filling is ready.
step 3 out of 9
To prepare the dough, put sour cream in a bowl and pour kefir. Pour baking soda and stir.
step 4 out of 9
Next, add eggs, salt and granulated sugar. Shake everything together with a whisk until smooth.
step 5 out of 9
Pour in flour and baking powder, mix until all the lumps disappear. The kneaded dough is not too thick and is somewhat reminiscent of pancake dough.
step 6 out of 9
Grease the baking dish with vegetable oil. Alternatively, you can cover it with oiled parchment to make it easier to get out the already baked pie later. We spread half of the prepared dough in a mold, level it.
step 7 out of 9
Put the cooled cabbage filling on the dough. We distribute it evenly over the entire area of ​​the dough.
step 8 out of 9
Place the remaining dough on top. If there are gaps in the filling, cover them with a spoon. It is necessary that all the cabbage with eggs be covered with a layer of dough and not burn.
step 9 out of 9
We place the cake in an oven preheated to 180 degrees and bake for approximately thirty-five to forty minutes. During this time, the pastry will rise slightly and brown noticeably. We take the finished cake out of the oven and immediately grease the surface with a piece of butter. This will make the crust soft and glossy. We serve the pie to the table warm or cooled.

Bon Appetit!

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