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Ukrainian kefir cabbage batter pie

Prep Time 25 minutes
Cook Time 45 minutes
Cooling in the tin 20 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Print the recipe

Ingredients

Cabbage and egg filling

  • 400 g green cabbage Wash, drain well and cut into short, fine shreds.
  • 3 eggs Hard-boil for the filling; both whites and yolks should be firm.
  • 3 fresh dill sprigs Wash and finely chop.
  • 3 fresh parsley sprigs Wash and finely chop.
  • 3 spring onion leaves Use the green leaves only; wash and finely chop.

Kefir batter

  • 250 ml plain milk kefir Unsweetened, at room temperature.
  • 200 g all-purpose flour
  • 3 eggs Add raw to the batter.
  • 50 g butter Melted and cooled slightly.
  • ½ tsp baking soda Food-grade.
  • 1 pinch salt

For greasing and flouring the tin

  • 20 g butter
  • 20 g all-purpose flour

You will need

  • 20 cm round springform tin
  • Oven
  • Small saucepan
  • Mixing bowl and whisk
  • Knife and chopping board
  • Spatula, baking paper and wooden skewer
  • Food thermometer

Instructions

Make the pie

  • Preheat the oven to 180°C (350°F), using top and bottom heat.
  • Prepare the tin: line the base with baking paper, grease the base and sides with the 20 g butter for the tin, then dust with the 20 g flour for the tin.
  • Put the filling eggs in a saucepan and cover with water. Bring to the boil and cook for about 8 minutes, until the whites and yolks are firm. Cool in cold water, then peel and dice.
  • Prepare all the vegetables before mixing the batter: wash and drain the cabbage well, then cut it into short, fine shreds. Wash and drain the dill, parsley and spring onion greens, then chop finely.
  • Whisk the kefir, batter flour, baking soda and salt just until no dry flour remains.
  • Mix the remaining 3 eggs into the batter, then stir in the melted butter just until evenly combined.
  • Use a spatula to fold the cabbage, diced boiled eggs, dill, parsley and spring onion greens into the batter.
  • Pour into the prepared tin, smooth the surface and put straight into the preheated oven.
  • Bake for about 45 minutes, until golden and a skewer inserted into the centre comes out without wet batter. Use a food thermometer to check that the centre is at least 71°C (160°F). Keep baking if the centre is still wet or below this temperature.
  • Let the pie cool in the tin for 20 minutes, then unmould and cut into 8 portions.

Storage and safety

Put leftover slices in shallow containers and refrigerate within 2 hours of baking, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below, cover fully once chilled, and eat within 3–4 days. Reheat leftovers to a centre temperature of at least 74°C (165°F).