home → Casseroles Yeast-free cabbage pie with kefir. How to bake a cabbage pie with kefir

Yeast-free cabbage pie with kefir. How to bake a cabbage pie with kefir

Simple and delicious pie recipes

A couple of recipes for making jellied cabbage pie. Filled with stewed cabbage and egg, and also stuffed with sauerkraut and mushrooms.

1 hour

180 kcal

5/5 (3)

Sometimes you really want homemade baked goods, and even forks of cabbage get bored idle in the refrigerator... But at the same time, it seems that baking cabbage soup at home from fresh cabbage is a whole task, subject only to very patient and experienced cooks. However, it is not. Today I will tell you how you can simply and quickly prepare a beautiful, incredibly tasty jellied cabbage pie in less than an hour.

The dough for such a pie is prepared in a matter of minutes; you just need to mix all the ingredients and achieve the desired consistency, approximately the same as pouring sour cream. Preparing cabbage filling is also not difficult. Young cabbage does not require stewing at all, you just need to chop it and salt it, and now it has already turned into a juicy filling. Old cabbage will need to be slightly fried, stewed or blanched.

But you must admit that it is not at all difficult. Jellied pies with cabbage are prepared on the basis of milk, kefir, sour cream, and mayonnaise. In this article I offer some of my favorite recipes. The first will be a recipe for a delicious jellied pie made with mayonnaise and sour cream, stuffed with cabbage and egg.

Jellied pie with mayonnaise stuffed with cabbage and egg

Kitchenware: bowl for kneading dough; whisk; frying pan or saucepan; baking dish or baking sheet; parchment paper.

Required Products:

For the test:

For filling:

500 grams of cabbage;
half a glass of milk;
medium sized onion;
cilantro or parsley;

a teaspoon of cumin (cumin) optional;
sunflower oil for frying onions;
salt and ground black pepper to taste.

For decoration:

egg;
20 grams of butter.

My mother taught me how to make this pie. She has it as a signature for those occasions when guests are about to arrive, or simply for a happy family tea party. It is made in no time, and the appearance and taste are bright and festive. By simple manipulations with egg yolk and butter, we will make the pie rosy and appetizing.

In addition to mayonnaise, add sour cream to the dough, it turns out much tastier, but if you want to get rid of extra calories, replace sour cream with kefir. A teaspoon of cumin (cumin) will give cabbage a unique delicate touch of fresh taste. In addition, these Indian cumin seeds are very beneficial for the body, promote digestion and remove cabbage flatulence. But, of course, you can do it without cumin.

Step-by-step preparation of cabbage pie

First, prepare the jellied dough for the cabbage pie. To do this you will need at most 5-7 minutes.
Take a bowl and mix mayonnaise and sour cream in it. Add the egg here and beat well, then the second egg and continue to work with the whisk. We do the same with the third egg, and then mix the mixture thoroughly.
Mix flour with baking powder and salt.
Pour a little flour into the mayonnaise-sour cream-egg mixture and stir well. The result is a thickened mixture that can be poured. This is our dough. Let's leave it for a while to start filling.
Let's wash our cabbage, cut it, then chop it finely, add salt and let it stand for a while to release the juice. Squeeze the cabbage juice with your hands.
Heat a frying pan or saucepan. Melt the butter and add a teaspoon of cumin (cumin). It only takes a few seconds for the fragrant oil to release. Then add the cabbage and fry it evenly on both sides, stirring with a wooden spatula.
Add milk to the fried cabbage, cover with a lid and simmer until done. If the cabbage has already been stewed, but not all of the milk has evaporated, keep the cabbage on the fire without a lid, and it will evaporate. When the cabbage is cooked, it will need to be cooled.
While the cabbage is stewing, hard boil the eggs for the filling, peel them and chop them finely.
Cut the onion into small cubes and saute it in a heated frying pan with sunflower oil.
Finely chop the greens.
Now mix the cooled stewed cabbage, onions, eggs and herbs. Let's add salt and pepper. The filling is ready. Try its taste, it should be balanced.
Take a baking pan or baking sheet, cover it with parchment paper, grease it with sunflower oil and pour some of the dough so that it covers the pan.
Lay out the filling and fill it with the remaining dough. At this stage the cake is ready to bake.
Place the dough in an oven preheated to 180°C and bake for 20 minutes.
The pie is not baked yet, but we will take it out of the oven to decorate. Break the egg, separate the yolk and stir it. Remove the pie from the oven and brush the top of the pie with yolk. Now put it in the oven again for 10 minutes until it browns. We take out the rosy, fragrant pie from the oven. Grease it with a piece of butter.

Serve with a cup of natural green tea or a cup of English black tea with milk. Follow this link to read our other recipe.
And the next, in my opinion, is a very successful recipe for kefir jellied pie with sauerkraut and mushrooms.

Kefir jellied pie with sauerkraut and mushrooms

Time: about an hour
Portions: 10-12 (one pie)
Kitchenware: bowl for kneading dough; whisk; frying pan or saucepan; a saucepan to boil mushrooms; baking dish or baking sheet; parchment paper.

Required Products:

For the test:

one and a half glasses of kefir (300 g);
2 eggs;
half a teaspoon of soda;
2 cups of flour.

For filling:

800 grams of sauerkraut;
50 grams of dried mushrooms or 200 g of fresh champignons;
bulb;
3-4 tablespoons butter;
sunflower oil for frying (if you use fresh champignons instead of dried mushrooms).

For decoration:

egg;
20 grams of butter.

This kefir-based pie with sauerkraut is lower in calories and even very healthy. It is excellent in taste.

The successful combination of sauerkraut with aromatic dried mushrooms in the filling was highly appreciated by our Slavic ancestors. Read here how else you can cook -Pie with sauerkraut-.

Ingredient Selection

To prepare the filling of such a pie, not too sour, crispy sauerkraut is suitable. But if you only have peroxide, soak it in cold water for a couple of minutes to remove excess acid and squeeze it out with your hands. With dried mushrooms it turns out tastier, they are more aromatic and will give the filling a pronounced mushroom taste. These can be any edible dried mushrooms. Choose them carefully.

It is better to buy mushrooms, cut into large pieces, of a uniform dark color. Do not take mushrooms with tiny holes in the flesh, they could be wormy. And be sure to sniff, the mushrooms should exude a characteristic rich, deep mushroom aroma. But if you decide to cook with fresh champignons, you can’t go wrong either. Choose fresh, white, blemish-free mushrooms. Take the mushroom in your hand, it should be quite dense, not loose, pay attention that there is no darkening around the stem.

Step-by-step preparation

Video recipe for cabbage pie with kefir

This video shows a good and simple recipe for a filling pie with cabbage and kefir.

Options for making cabbage pie

I showed several options for making quick filling dough for cabbage pie. As you understand, the version of preparing the dough with mayonnaise and sour cream is higher in calories than the one with kefir, but it is these two components that make the pie so soft and airy. Choose the one that suits you best, and there are simply countless variations with fillings.

For example, you can make a jellied pie with cabbage and minced meat. To begin, prepare the dough using any of the methods I described above, and for the filling you just need to evenly fry the minced meat with onions until fully cooked, and then mix with stewed cabbage. You can cook both fresh (young or old) and sauerkraut with minced meat. And this way and that way it turns out to be a very tasty, satisfying and juicy pie.

For people who adhere to fasting, a Lenten jellied pie with cabbage will be very relevant. It can become a festive dish on your table and add delicious variety to your diet. The dough for such a pie is prepared without eggs in water with the addition of vegetable oil or lean mayonnaise. The Lenten pie has a thin layer of dough and a very tasty, thick layer of cabbage filling made from cabbage with carrots and onions.

Also, a successful jellied pie with cabbage is simply prepared in a slow cooker. Read how to do this correctly. And here read a good option for making cabbage pie with yeast. If you share the secrets of making your unique cabbage pie, write to us, we will be very grateful. I wish everyone good and happiness.

An appetizing jellied pie with cabbage on kefir is a dish with a golden-brown crispy crust, airy dough and a fragrant, juicy filling with a slight sourness. Even those who are cool about home-baked goods will like it. A tasty, satisfying and beautiful pie is made from affordable, healthy ingredients that can be found in any refrigerator. Its main advantages are the batter, which does not need to be kneaded and rolled out for a long time, as well as the ability to experiment with filling, spices, and decoration.

How to make bulk pie with cabbage using kefir

A classic jellied pie with cabbage filling is prepared in several stages. The cabbage is chopped, seasoned with spices, and fried until golden brown in vegetable or butter. Separately mix kefir, eggs, salt, soda, flour. Place the filling in a pan lined with parchment paper or greased with butter. Distribute the dough on top and level it with a spoon or silicone spatula. Bake until golden brown. Check readiness with a wooden skewer or toothpick.

In a slow cooker

The recipe for making jellied cabbage pie in a slow cooker is practically no different from the traditional one. The ingredients are laid out in layers in a greased bowl and cooked in the “Baking” mode for an hour. After the program completes, turn on the multicooker for another 20 minutes without lifting the lid. The finished pie is removed from the bowl and transferred to a serving dish while hot.

In the oven

Homemade cabbage pie is baked at a temperature of 180-200 degrees for 25-45 minutes - the time depends on the thickness of each layer and the diameter of the dish. The oven should be well heated unless the recipe states otherwise. Another exception is cooking in a ceramic or glass baking dish, which can crack in a hot oven due to a sudden temperature change. If the oven heats up slowly, the dough may sag; it is recommended to cover it with parchment paper.

In a frying pan

Cooking a jellied pie in a frying pan requires special skill. It is important to follow the recipe exactly so that you don’t end up with a banal vegetable omelette. The dough and filling are laid out in layers and simmered under the lid for about half an hour. The lid should fit snugly on the pan. The slightly hardened pie is carefully turned over to the other side and cooked for another 20 minutes.

Cabbage pie recipe with kefir

There are many original variations of “cabbage charlotte”, which is not a shame to put even on the holiday table. It is prepared from white, cauliflower and sauerkraut. Boiled eggs, potatoes, onions, mushrooms, chopped herbs, carrots, minced meat and other ingredients are added to the filling. Place the filling in a greased springform pan and cover it evenly with dough on one or both sides. It all depends on the number of vegetables, the diameter of the dishes, the imagination of the housewife and the complexity of the recipe.

Quick Pie

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 173 kcal per 100 g.
Cuisine: European.
Difficulty: medium.

Even a child who is indifferent to unsweetened pastries and vegetables will appreciate a tasty and quick pie with cabbage and kefir. This dish is a win-win option for a quick, nutritious snack when unexpected guests are already on the doorstep, and a modest set of products is found in the refrigerator. The mold is dusted with flour or generously greased with butter - this technique does not work only when baking a sponge cake that rises, “clinging” to the dry walls.

Ingredients:

cabbage – 210 g;
flour – 265 g;
eggs – 2 pcs.;
kefir – 320 ml;
soda – 6 g;
butter – 55 g;
nutmeg - to taste;
salt - a pinch.

Cooking method:

Chop cabbage leaves.
Fry in butter until golden brown.
Add nutmeg and salt. Mix.
Place in a springform pan and smooth out.
Combine kefir, eggs, soda, flour. Beat.
Pour flour mixture over filling.
Bake for approximately 25 minutes.

With egg

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 160 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

In a yeast-free jellied pie with cabbage made with kefir or yogurt, boiled eggs are added, which make the dish more satisfying and beautiful in cut. The eggs are cooked twice, so the yolks should be firm but not overcooked. The baked goods will turn out flaky and fluffy without yeast, thanks to the alternation of dough and filling. It is important to ensure that the parts of the springform pan fit snugly against each other, otherwise the batter will leak out through the gaps.

Ingredients:

cabbage – 230 g;
eggs – 4 pcs.;
kefir – 320 ml;
flour – 260 g;
soda – 7 g;
paprika - to taste;
vegetable oil – 25 ml;
salt - a pinch.

Cooking method:

Pour water over 2 eggs and boil hard.
Cool, cut into small cubes.
Finely chop the white cabbage.
Fry in oil, season with paprika.
Cover with a lid and simmer for 15 minutes.
Add chopped eggs, mix.
Separately combine kefir, soda, 2 eggs. Beat.
Add sifted flour and salt.
Spread the egg-cabbage mixture on top.
Pour the remaining portion of dough over the filling.
Bake for about 30 minutes.

With mushrooms

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 152 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

Jellied pie with mushroom filling is a budget-friendly variation of the famous Israeli pashtida, reminiscent of vegetable casserole and French quiche in taste. It can be offered to guests on a frosty winter evening, when you especially want something homemade, warming, and aromatic. Fry the mushrooms and onions until all the excess liquid has evaporated, otherwise the filling will be watery. The finished dish is decorated with fresh herbs, toasted sesame seeds or cranberries, and served with low-fat sour cream and vegetables.

Ingredients:

cabbage – 310 g;
eggs – 2 pcs.;
champignons – 320 g;
flour – 155 g;
kefir – 130 ml;
baking powder – 2 tsp;
vegetable oil – 35 ml;
mayonnaise – 110 g;
onion – 155 g;
salt - to taste.

Cooking method:

Chop the champignons and onion.
Fry in oil, add salt.
Add shredded cabbage, simmer for 7 minutes.
Beat eggs with kefir and mayonnaise.
Separately combine baking powder and sifted flour and add to the egg mixture.
Place half of the dough into the greased pan.
Bake for 30 minutes.

With mayonnaise

Time: 55 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 266 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

An open or closed jellied pie will acquire a wonderful taste, characteristic of traditional German cuisine, if you add a “secret ingredient” to the filling. Frankfurt or salty hunting sausages, smoked sausage, and sausages go well with stewed cabbage. They are cut into small pieces and lightly fried in a non-stick pan. There is no need to add oil - if the sausages contain a large amount of fat, it will melt under the influence of temperature.

Ingredients:

cabbage – 260 g;
flour – 225 g;
hunting sausages – 210 g;
kefir – 240 ml;
butter – 35 g;
mayonnaise – 240 g;
eggs – 3 pcs.;
baking powder – 1 tsp;
salt - a pinch.

Cooking method:

Chop cabbage leaves and fry in butter with chopped sausages.
Lightly beat the eggs, add mayonnaise.
Add flour, salt, kefir, and baking powder in portions.
Place half of the dough in a pan lined with parchment paper.
Spread the filling on top and smooth it out.
Pour in the remaining portion of the dough.
Bake for 40 minutes.

With sauerkraut

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 171 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

Low-calorie sauerkraut has a rich taste and pleasant sourness. It is rich in vitamin C, contains iodine, improves metabolism, and normalizes intestinal function. You can add carrots, boiled potatoes, a little cloves, and allspice to the filling. It is advisable to heat the spices in a frying pan so that they release all the aromas. If the dough browns too quickly, cover the pie with foil. This way the crust will acquire a uniform golden color and will not dry out during baking.

Ingredients:

sauerkraut – 610 g;
kefir – 490 ml;
baking powder – 10 g;
sugar – 25 g;
eggs – 3 pcs.;
flour – 255 g;
butter – 140 g;
onion – 75 g;
vegetable oil – 35 ml;
salt - a pinch.

Cooking method:

Melt the butter, cool.
Add sugar, salt, eggs. Beat.
Add kefir, flour, baking powder in small portions. Mix.
Chop the onion and fry in vegetable oil.
Add sauerkraut, simmer for 15 minutes.
Spread the cooled filling on top and smooth it out.
Pour in the remaining portion of the dough.
Bake for 45 minutes.

Lazy cauliflower pie

Time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 143 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

Cauliflower contains 2 times more protein and 3 times more ascorbic acid than white cabbage. Adyghe or Circassian cheese made from cow's milk has a delicate consistency, curdled texture and a spicy, slightly salty taste. It will give the pie a touch of national Caucasian cuisine. Cabbage pie with cheese is eaten hot or cold, served as an appetizer or main course, and garnished with dill. You can start baking right away without letting the dough rise.

Ingredients:

cauliflower – 990 g;
Adyghe cheese – 235 g;
kefir – 210 ml;
butter – 85 g;
flax seeds - to taste;
eggs – 2 pcs.;
flour – 210 g;
soda – 1 tsp.

Cooking method:

Boil the cabbage until soft, after cutting off any dirty or deformed inflorescences. Grind.
Combine eggs with kefir, melted butter, flour, soda. Beat with a whisk.
Grate or break the cheese with your hands and add to the dough.
Place half of the cheese and flour mixture in a greased pan.
Spread the cooled filling on top.
Pour in the remaining portion of the dough, sprinkle with flax seeds.
Bake for 45 minutes.

Bulk with meat

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 229 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

Not only beef, but also minced pork, chicken, and turkey are used as filling for the pie. The ingredients are laid out in layers or mixed. The ideal spices for such a dish are ground pepper, salt and aromatic herbs. Meat seasonings are too concentrated and can overpower other flavors. If the baking dish is small in diameter, the lazy cabbage pie with kefir will turn out tall and will take longer to bake.

Ingredients:

cabbage – 420 g;
eggs – 3 pcs.;
minced beef – 380 g;
flour – 275 g;
kefir – 260 ml;
soda – 1 tsp;
mayonnaise – 240 g;
vegetable oil – 15 ml;
Provençal herbs - to taste;
salt - to taste.

Cooking method:

Season the minced meat with salt and Provençal herbs. Fry in oil, cool.
Combine kefir, mayonnaise, soda, eggs. Mix.
Gradually add sifted flour and beat with a mixer.
Chop cabbage leaves and scald with boiling water. Drain in a colander and add to the minced meat.
Place half of the dough in a silicone mold.
Spread the cabbage and meat filling on top.
Pour in the remaining portion of the dough.
Bake for 40 minutes.

Diet recipe

Time: 1 hour 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 96 kcal per 100 g.
Purpose: appetizer, main course, tea.
Cuisine: European.
Difficulty: medium.

Delicious baked goods are not always something heavy, high in calories, which can affect your figure and give you a few extra centimeters in the waist area. You can pamper yourself with jellied pie even during a strict diet. You just need to choose inexpensive, but correct and healthy ingredients, for example, low-fat fermented milk products and whole grain or oat flour. Instead of carrots, you can use other vegetables rich in vitamins and fiber. This dish will not be bland, but it will perfectly satisfy your hunger and energize you.

Ingredients:

cabbage – 410 g;
olive oil – 1 tsp;
kefir – 465 ml;
flour – 325 g;
soda – 1 tsp;
carrots – 2 pcs.;
salt - to taste.

Cooking method:

Quench the soda with kefir and leave in a warm place for 10 minutes.
Add salt, olive oil, flour. Beat with a mixer.
Chop cabbage leaves.
Grate the carrots.
Fry the vegetables until tender, add salt.
Place half of the flour mixture in the springform pan.
Spread vegetable filling on top.
Pour in the remaining portion of the dough.
Bake for 45 minutes.

Delicious kefir dough for cabbage pie - cooking secrets

The consistency, taste and appearance of jellied pie with cabbage on kefir largely depend on the quality of the dough. Every little detail matters - the temperature of the products, the proportions, the sequence of processes, so it is important to follow the recipe exactly. A few simple secrets will help you avoid common mistakes and prepare beautiful, smooth, tasty pie dough:

Do not add a lot of flour - the dough will turn out thick, clogged, and will unevenly cover the filling, which is why voids will form in the pie.
Kefir should be at room temperature; remove it from the refrigerator in advance.
The consistency of the dough should resemble thick sour cream or flour mixture for pancakes.
Do not extinguish soda with lemon juice or vinegar - it will react with the acid contained in fermented milk products.
Sift the flour 2-3 times and add it gradually, by tablespoons, to regulate the thickness of the dough.
Do not knead the dough for a long time.
Before kneading, mix all dry and liquid ingredients separately.

Video

Good day!

Cabbage, in my opinion, is a universal vegetable. A lot of things can be created. Stuffed cabbage rolls, solyanka, salads and much more. It works very well as a filling. A useful product in itself.

Quick jellied pie with cabbage

I love cooking it. It turns out satisfying. And most importantly, prepare quickly. You can call it quickly. Many times faster than baking a regular classic pie. A step-by-step recipe with photos will show you how to properly prepare such a wonderful dish.

We will need the following ingredients:

Onion - 3 onions
Carrots - 1 piece
Egg - 3 pieces
Kefir - 300 milliliters
Soda - 1/2 spoon of soda
Flour - 2 faceted glasses
Salt - 1 teaspoon
Butter - approximately 50 grams
Ground black pepper to taste

Cooking:

1. First of all, we need to prepare the filling. Therefore, we are preparing products for her. Peel and cut the onion into cubes. And fry in vegetable oil. Literally 5-10 minutes until it turns golden. At the same time, you need to stir it so that it does not burn.

2. While the onions are fried, we need to grate the carrots on a coarse grater.

3. The cabbage needs to be finely chopped. Before this, it needs to be washed well and cleaned of low-quality sheets.

4. Our onions should already be ready. Add carrots to the pan. And fry for a couple more minutes.

5. Now you need to add cabbage. It’s better to throw it a little at a time and knead it in your hands. For the first 5 minutes it is better to simmer it under the lid on the lowest heat. Then we remove the lid. We also let it simmer for 10-15 minutes. Just keep an eye on it so it doesn't overcook, i.e. didn't burn.

Let's start preparing the dough

6. Let the cabbage cook, and we will start preparing the dough. Pour kefir into a bowl. Pour in the baking soda and it will be quenched with kefir. Break three eggs. Add 1 teaspoon of salt. And we knead it all. You can use a whisk, or better yet, a mixer.

8. Now you can do the cabbage. She should be almost ready by now. At the very end we need to add butter. You don't have to add it, it's not necessary. But with it the taste will be completely different, softer. We also add ground black pepper here. Add some salt.

You can add your favorite seasonings to taste. For example, you can add nutmeg.

Mix. Keep it on the fire for a couple more minutes. Just when the butter is completely melted. Remove the finished cabbage from the heat. She must stand for a while. And cool down a little. During this time we will turn on the oven. It needs to be heated to 200 degrees. While it heats up, the cabbage will cool.

9. Now we are making a pie. Pour half of the dough into the frying pan. Add it to the cabbage. And mix a little. This is the case if you cook like me in shape. I just have a good frying pan. Diameter 28. Level the surface.

If you cook separately, it is better to take a mold. Lubricate it with oil. Pour out half the dough. Place cabbage on top. Already fill with the rest of the dough.

10. Pour the remaining dough on top. We also level it so that it completely covers the filling. Place in the oven for about 40-45 minutes.

11. The pie is ready. It turned out rosy. We have filling at the bottom and a thick layer of dough on top. Very fragrant. Eat for health and bon appetit!

Delicious step-by-step recipe for kefir pie

We continue to look at making a delicious dish that turns out very tender. Let's look at another option for baking a pie. The filling is also made from cabbage. You can also call him lazy. It is prepared very quickly and simply. Essentially this is the same charlotte. At least in terms of ease of preparation. We won't be here

Ingredients:

For filling

Cabbage - 400 grams
Parsley, dill - 1 bunch each
Salt - 1 teaspoon
Seasonings cariander and cumin - 1/2 teaspoon each

for test

Egg - 3 pieces
Vegetable oil - 50-70 milliliters
Baking powder - 1 teaspoon
Kefir – 100 grams
Salt - 1 teaspoon
Flour - approximately 3/4 cup (140 grams)

Baking process:

1. We start with cabbage. Grind it and transfer it to a large bowl. Add chopped greens there. Add salt and seasonings, black pepper. Mix well. The filling is ready.

If the cabbage is not young, out of childhood, so to speak, then it makes sense not just to mix it, but also to squeeze it a little with your hands. If it is even older, then you can pour boiling water over it.

2. Immediately transfer the filling into the mold. Pre-lubricate with butter. And sprinkle with coarsely chopped crackers. As a result, the pie will crisp up; this will only improve its taste.

3. Now let's start the test. Take a deep bowl to make it easier to knead. Break three eggs. Beat them up.

4. Then add vegetable oil, you can take melted butter. Pour in kefir, add salt and baking powder. Mix everything thoroughly.

Instead of kefir, you can also take 100 grams of sour cream

5. All we have to do is add flour. Pass through a sieve. Mix well so that there are no lumps. The dough should not be too thick. Now the dough is ready.

7. All that remains is to bake the pie in the oven at 180 degrees for 30-40 minutes. Maybe even 50 minutes. Depends on what kind of oven you have. About 10 minutes before the end, some people add cheese on top. But I don't really like this method, because it becomes rubbery. It's not the same for everybody. I just sprinkle the same crushed crackers 10 minutes before the end.

The pie is ready.

8. Let it cool, then you can remove it from the mold. It turned out juicy with a lot of filling inside. This cabbage pie is very good served with mushroom sauce. Of course, you can also add mushrooms to the filling, but it’s better with mushroom sauce. Bon appetit!

Cooking pie with cabbage and eggs

Products we will need:

for the dough:

Kefir - 230 milliliters (that's about 1 glass)
Salt - 1/2 teaspoon
Sugar and baking powder - 1 teaspoon each
Mayonnaise - 3 tablespoons
Premium flour - 240 grams (about 1.5 cups)
Eggs - 3 pieces

For filling:

Cabbage - 300 grams
Milk - 1.5 cups
Boiled eggs - 2-3 pieces
Salt, pepper, herbs to taste

Preparation:

1. Prepare the filling. Take 2 boiled eggs. They will just need to be crushed. And also cabbage. We cut it into cubes. We will stew the cabbage in milk. This way it will look like mushrooms. Place the cabbage in the frying pan. We salt it. Pour a glass of milk.

If the milk is fatty and you want to reduce the fat content, you can add a little water.

Now cover halfway with the lid and leave the cabbage to simmer over medium heat for about 15 minutes until the milk boils away.

If the cabbage is hard, then simmer for 20-25 minutes

2. When the cabbage is almost ready, add any herbs and seasonings. Which ones do you like best? I have a mixture of seasonings, I add it everywhere.

Marjoram works well here.

Throw in black pepper. Mix everything well. And now there is no need to cover with a lid, leave for 5 minutes. We make more gas so that all the liquid evaporates. Be sure to taste it for salt. If necessary, add a little salt. The cabbage is ready. Transfer it to a separate bowl and let it cool. We transfer using a colander, slotted spoon or sieve; we don’t need excess water.

3. Add finely chopped boiled egg, chopped herbs and sweet pepper to the cabbage. But you don't have to add it. This is also optional.

Preparing the dough

4. We will call the dough lazy. Because you don't need to mess with it. Take a deep bowl. Break three eggs there. Leave one yolk so that you can brush the cake on top and it will turn out beautiful. Add 1/2 teaspoon salt. Also sugar. Beat it all with a mixer.

Then add kefir and mayonnaise. Mix again.

5. Now take the baking dish. Form for 24. Grease with butter and sprinkle with breadcrumbs.

6. Divide the dough in half and pour the first half first. And distribute it all over the bottom.

This pie is interesting because there is little dough, but a lot of filling.

9. Gently brush the surface of the pie with yolk using a brush. And put it in a preheated oven at 180 degrees for 40-50 minutes.

10 The pie is ready. We take it out of the oven. We wait until it cools down. This way it will move well away from the walls and bottom. It turned out very beautiful, glossy, ruddy. Now we take it out of the mold. We cut it and you can serve it to the table.

Video recipe for lazy pie

Here you and I have come to the end. We looked at three step-by-step recipes with photos of preparing cabbage pie with kefir. We sorted out both stewed cabbage and raw cabbage. In any case, they turned out very tasty and appetizing. We learned how to cook quickly and tasty. Such recipes will help you out, as you can whip up pies.

Thank you for your attention. Give it a rating or like. Share with your friends. Leave your comments.

It’s best to start cooking cabbage by frying the onion until golden brown: it perfectly emphasizes the recognizable vegetable aroma. The cabbage filling is ideally complemented by fresh and pickled mushrooms, carrots, pieces of smoked sausage, and tomato paste.

Sauerkraut with its bright, pronounced taste is an equivalent alternative to fresh cabbage. To soften the acid, you can add chopped eggs or a pinch of sugar.

When baking open pies, care must be taken to ensure that the filling does not burn on top. Before placing in the form with the dough, if necessary, remove excess oil from it, discarding it in a colander or sieve.

Ingredients

700 g fresh cabbage
0.5 tsp. ground paprika or 2 tbsp. l. tomato paste
0.5 tsp. salt
2 chicken eggs
50 ml vegetable oil in the dough
0.5 tsp. baking powder
1 tbsp. kefir
2.5 tbsp. flour
30 ml vegetable oil for frying

How to bake cabbage pie with kefir

1. Break a chicken egg into a container and add granulated sugar. Beat with a fork or whisk.

2. Pour in kefir, vegetable oil and mix together.

3. Add baking powder, wheat flour and knead the dough. At this stage, it is best to knead the dough with a regular fork.

4. Let the finished dough rest for about 10 minutes, covering the container with a plate or bag.

5. While the dough is resting, cut the white cabbage into narrow ribbons. In a saucepan, cauldron or pan with a non-stick bottom, heat the vegetable oil for frying and add the chopped cabbage into it. Add ground paprika, salt to taste and sugar as desired. If you like onion flavor in pies, then peel one onion and cut it into small cubes, adding it to the container. Fry the entire contents of the container for 15 minutes until golden brown, but make sure that the filling remains juicy.

6. Grease a baking dish with vegetable oil and form a dough base with sides on it.

7. Place the fried cabbage filling in the middle of the base and lightly fold the sides inside the mold, sealing the middle.

8. Beat the chicken egg and brush the dough base with it. Place the pan in the oven at 200C and bake the pie for about 25-30 minutes until golden brown.

9. Let the prepared pastries cool by removing them from the oven, and then cut into portions and serve.

This aromatic and tasty cabbage pie can easily replace any dish or be an excellent snack between main meals.

Note to the hostess

1. While the housewife is kneading, the multicooker can work its magic over the cabbage. The pie filling will be as delicious as browned in a frying pan. You don’t have to stir it, and you don’t have to worry about it burning. An optimized cooking process means time savings.

2. An assortment is made on a cabbage basis: in winter - with champignons and rice, smoked brisket and canned peas; in the summer - with sweet peppers, squash and other gifts from the garden; onions are an out-of-season addition. Let the hearty pie contain what your household likes. The main thing is to take into account that there are components that do not go well with white cabbage. These are eggplants, garlic, absolutely all seafood.

3. Young vegetables are always stewed and fried twice, sometimes even three times faster than those collected in August-September, and even more so those that have lain in cellars or warehouses until spring. We must remember this when sending a chopped young head of cabbage, which has the most delicate leaves, into the roasting pan. If you leave the early product on the burner, it will turn into almost puree, but it still has to sit in the oven.

4. An excellent filling is obtained from a properly balanced mix of sauerkraut and fresh cabbage. The proportion is 1:3.5, respectively. The stewing time for this mixture is not 15 minutes, as specified in the recipe, but about half an hour.

white cabbage - 300-350 grams,
tomato paste - 1 tablespoon,
dill (dry or fresh) - to taste,
salt - to taste,
ground black pepper - to taste,
vegetable oil - for frying.

For filling:

eggs – 2 pieces,
mayonnaise – 2 tablespoons,
dill - a pinch.

How to make cabbage jellied pie with kefir:

Chop the cabbage into medium-sized strips. It is better to take more mature cabbage, not young; it will taste better in this pie.

Pour a little odorless vegetable oil into a frying pan, add the cabbage and fry it until tender. 5 minutes before the end of cooking, add tomato paste (do not substitute ketchup or sauce), dill, ground black pepper and salt to taste. Mix everything.

Transfer the finished fried cabbage with tomatoes to a bowl and cool.

For the dough, beat 1 egg into a bowl and add 1 tablespoon of sugar. You can use not only white sugar, but also brown sugar.

Beat with a mixer or whisk until smooth and bubbly. Approximate whipping time is 3-5 minutes.

Add 1 teaspoon of salt and a glass of kefir to the beaten egg mass.

Add 1 teaspoon of soda (not heaped). Add the sifted flour and mix until smooth and without lumps. The consistency of the dough is like liquid sour cream.

Grease the baking dish with odorless vegetable oil. Pour the dough into the mold.

Spread the cabbage filling evenly onto the dough, pressing it slightly into the dough.

To fill the omelette, beat the eggs with a fork with mayonnaise and a pinch of dill (you can use fresh or dry dill). Beat until smooth.

Pour the omelette filling over the cabbage filling. Shake the pan slightly so that the filling is distributed evenly over the cake.

Preheat the oven in advance. Place the jellied pie and bake at 180 degrees for 40-45 minutes.

Decorate the finished cabbage pie as desired. I put it on lettuce leaves. You can also place the pie on cabbage leaves for an original presentation.

This is interesting: