Savoury Cabbage Pie on a Skillet

Prepare the necessary ingredients to bake a kefir cabbage pie on a stovetop skillet. Any fat content kefir will work for the batter. If you have some leftover sour milk product in your fridge and its expiration date is approaching, do not rush to throw it away, it will be perfect for our recipe. The sourer the kefir, the fluffier the batter will be. Sift the flour through a fine sieve to remove any impurities and saturate it with oxygen. Thanks to this step, the pastry will turn out more fluffy. I suggest enhancing the taste of the cabbage filling with fragrant herbs of your choice. I prefer celery stalks. You can slightly increase the amount of onion when stewing the cabbage. It will only improve the taste.

Peel the onion and rinse it with running water. Pat it dry with a paper towel to remove excess moisture. Pour 20 ml of vegetable oil into a deep frying pan. Heat it up. Add the sliced onion. Sauté over medium heat, stirring, for 2-3 minutes.

Rinse the cabbage and pat it dry with a paper towel. If necessary, remove any poor quality outer leaves. Slice it thinly into small strips. Add it to the sautéed onion. Mix well. Sauté over medium heat for 8-10 minutes, stirring to allow the cabbage to settle.

Pour kefir into a deep bowl. Add baking soda. Mix well. Leave it on the kitchen counter for 10 minutes to allow the soda to react with the acidic kefir environment. During this time, a good foam will form on the surface of the kefir.

Add the eggs to the kefir mixture. Whisk with a fork until it reaches a homogeneous consistency.

Add salt. Mix well to dissolve the salt crystals.

Add the prepared flour in small portions. After each addition, stir the dough with a spoon to avoid lumps.

As a result, you should get a thick batter, similar to pancake batter, with a slight flowiness.

Rinse and dry the celery. Finely chop it. Add it to the frying pan to make our cabbage pie with pouring more aromatic. Add salt and pepper to taste. Simmer for another 10-15 minutes until the cabbage is tender.

Remove the cooked cabbage filling from heat and let it cool to warm. To speed up this process, transfer the stewed cabbage to a clean plate.

Choose a suitable frying pan for baking. Mine has a diameter of 26 cm. Pour 10 ml of vegetable oil onto the bottom. Brush it evenly over the entire surface. Set it on a low heat. Spread half of the batter and smooth it out into a thin layer with a spatula.

Top with the cabbage filling. Use a fork to distribute it evenly over the entire dough.

Pour the second half of the dough and spread it over the filling, hiding the cabbage under a layer of dough. Cover with a lid. Set the smallest heat and cook for 10-15 minutes until the bottom layer is golden brown.

Once the top layer of dough is well set, you can flip it to the other side.

Take a flat plate or a kitchen board slightly larger in diameter than the skillet. Place it on top of the skillet.

Flip the skillet. The pie should end up on the board.

In a skillet, add 10 ml of vegetable oil and distribute it over the bottom. Carefully move the pie into the skillet with the brown side up. Spread the fried side with butter. Cover with a lid and cook for another 10-15 minutes on the lowest heat.

Transfer to a flat plate, let it cool slightly, and serve.

The fried pie with cabbage on the skillet is ready. Enjoy your meal!