This cabbage pie with pour-over batter is humble, hearty and absolutely delicious: sweet stewed cabbage tucked between layers of a soft kefir batter that bakes up golden and fluffy. It is budget-friendly, made with simple pantry staples and works for lunch, dinner or brunch — for more cabbage inspiration, see our Classic Stuffed Cabbage Rolls and Lazy Cabbage Rolls.
Ingredients
- For the filling:
- 400 g (14 oz) cabbage, shredded
- 150 g (5.3 oz) onion, finely chopped
- 150 g (5.3 oz) carrot, grated
- 2 tbsp tomato paste
- Salt and pepper to taste
- For the batter:
- 3 eggs
- 300 ml (1 1/4 cups) kefir
- 250 g (8.8 oz / 2 cups) flour
- 1 tsp baking powder
- Salt to taste
Instructions
- Saute the chopped onion in a skillet for a few minutes, then add the grated carrot and cook for a few more minutes.
- Add the cabbage, cover and stew for about 15 minutes, stirring occasionally.
- Remove the lid, stir in the tomato paste, salt and pepper, add a splash of water and stew for 7 more minutes.
- For the batter, whisk the eggs with the kefir and salt, then whisk in the flour and baking powder until smooth.
- Grease a baking dish, pour in half the batter, spread the cabbage filling over it and cover with the remaining batter.
- Smooth the top and bake for about 40 minutes, until golden and set.
Tips
- Cook the cabbage until sweet and tender — a splash of water helps it stew evenly.
- Let the pie rest for 10 minutes after baking so the batter sets and slices cleanly.
- seriouseats.com shares great techniques for savory bakes like this one.
Nutrition: per 100 g: 110 kcal, protein 6 g, fat 6 g, carbs 8 g