Batter for pie with cabbage with sour cream and kefir

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make batter for cabbage pie with sour cream and kefir? Prepare the necessary ingredients for the batter. Remove kefir, eggs and butter from the refrigerator in advance so that the butter softens and the kefir and eggs warm up to room temperature. Sour cream and kefir can be of any fat content, but remember that the calorie content of the baked goods will depend on the fat content of the products you use.

2. STEP 2

   

   Prepare all the necessary ingredients for the filling.

3. STEP 3

   

   Pour kefir into a deep bowl, add chicken eggs. Eggs should be washed thoroughly before use, as even seemingly clean shells can harbor harmful bacteria. Use food grade detergents and a brush.

4. STEP 4

   

   Sift the flour to saturate it with oxygen; this will make the baked goods more airy and fluffy. Pre-mix the baking powder with a small amount of flour, so it will be better distributed throughout the dough. You can replace it with baking soda (1 tsp). In this case, there is no need to extinguish it with vinegar, since kefir will cope with this task perfectly. Add softened butter and sour cream to the dough, then gradually add flour and baking powder to the dough.

5. STEP 5

   

   Mix all ingredients well until smooth. You may need a little less or more flour, depending on the consistency of the dough. The dough should be like thick sour cream, smooth and without flour lumps. Be sure to let it sit for about 20-30 minutes so that the flour releases the gluten. The batter for the jellied pie in the oven is ready.

6. STEP 6

   

   Pour vegetable oil with a high smoking point into a preheated frying pan. Reheat well. Peel the onion, chop finely and add to the frying pan. Fry it with constant stirring, over medium heat, until transparent. To prevent onion juice from irritating your eyes so much when slicing, first rinse the onion and knife with cold water.

7. STEP 7

   

   Peel the cabbage from the darkened top leaves. Cut the head of cabbage, take the part you need, wrap the rest in cling film and put it in the refrigerator for storage. Finely chop the cabbage with a knife or a special grater.

8. STEP 8

   

   Place the cabbage in the pan with the onion and fry until soft over low heat, stirring occasionally. Cool slightly. If you want, add minced meat - it will be tastier.

9. STEP 9

   

   Lightly grease a heatproof dish with vegetable oil. Pour out half of the dough. Spread the filling evenly over it.

10. STEP 10

    

    Fill the filling with the remaining dough. Place in the oven preheated to 180 degrees (10-20 minutes before the start of cooking). Bake the pie for about 30-40 minutes. The times indicated are approximate; be guided by the operating characteristics of your equipment. Check the doneness of the baked goods using a wooden skewer. When the top of the cake is browned, pierce it in several places with a skewer; if it comes out dry, it’s ready.

11. STEP 11

    

    Remove the pie pan from the oven. Cool slightly, then transfer it from the pan to a plate.

12. STEP 12

    

    An appetizing, satisfying pie is ready. Bon appetit!

Comments on the recipe

Toma

11.08.2023

4.8

Not only how to prepare the batter for a cabbage jellied pie, but also how to bake the pie itself can be found in this recipe.

Natalia M

11.08.2023

4.5

After making the soup, I had half a fork of cabbage left over. I don’t like putting the cabbage in the refrigerator for storage after this) So I decided to bake a pie. It takes a long time to set up yeast dough, and it’s a little difficult for me to knead. The best option is a jellied pie. On the site I found an easy and quick way to prepare batter for cabbage pie using sour cream and kefir. Even the recipe for the filling is included. For the dough, kefir and sour cream were mixed and heated in the microwave. Then I added everything else. I used 50 g less flour. The consistency of the dough is similar to thick sour cream. I prepared the filling as indicated in the recipe, cooled it a little and assembled the future pie. I baked it for 40 minutes, and the crust cracked in some places. I really liked the dough in the finished pie! It is airy, porous, lush. It was perfectly baked. And it's also delicious. The hot pie was served immediately for dinner. The family appreciated it and ate it all at once)