Cabbage pie with kefir

A quick and tasty cabbage pie with kefir can be prepared not only in the oven, but also in a frying pan. This option is not quite classic, but ideal for a summer residence. You can take any variety of cabbage: white cabbage, cauliflower, broccoli or Beijing cabbage. Cauliflower and broccoli must first be disassembled into inflorescences and boiled. Kefir for the dough should be at room temperature; the fat content of the fermented milk product does not matter.

1. Calories
   319,44 kcal
2. Protein
   8,22 gram
3. Fat
   21,36 gram
4. Carbohydrates
   23,88 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Chicken egg

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   4 pcs. = 240 g
2. Kefir

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   100 ml = 100 g
3. Wheat flour bakery

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   150 g
4. Semolina

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   6 tbsp. l. = 96 g
5. Vegetable oil

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   120 ml = 120 g
6. The baking powder of the dough

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   10 g
7. Salt

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   0.5 tsp. = 3.5 g
8. Milk

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   optional

Steps:

1. 
   Remove the top leaves of the cabbage and cut out the stalk. Peel the onions, wash the green onions and dry on paper towels. Chop the cabbage, cut the onion into small cubes, green onions into thin rings. Warm the kefir slightly in the microwave; it should be warm, but not hot.
2. 
   Sauté the vegetables. Mix cabbage, onions and greens. Heat 2 tbsp in a frying pan. vegetable oil, add vegetables, cover and simmer for 8-12 minutes. Season with salt and stir.
3. 
   Make the dough. In a bowl, combine eggs, kefir, salt and baking powder. Add butter, semolina and flour, stir until smooth.
4. 
   Prepare the pie. Place the vegetables from the frying pan into the dough, stir so that the filling is distributed evenly. Place the mixture in the pan, cover with a lid, turn on low heat and cook for 30 minutes. Then carefully turn the pie over to the other side and cook for another 20-25 minutes.
5. 
   Cut the hot pie into pieces and place on serving plates. Place a glass of cool milk nearby.