Classic Kefir Cabbage Batter Pie
Juicy homemade baking from simple ingredients with minimal effort. Classic kefir cabbage batter pie is helpful whenever there is no time to stand at the stove for long. It is perfect for a quick dinner, a picnic, or any snack, because it tastes great both warm and cold. Give it a try.
Updated : 25 May, 2026
Easy
About 30 min.
Ingredients
Filling
400 grams
White cabbage
2
Eggs
to taste
Salt
3 tablespoon
Vegetable oil
5 grams
Parsley
Batter
2
Eggs
250 milliliters
Kefir
2 tablespoon
Vegetable oil
0.33 teaspoon
Salt
1 teaspoon
Baking powder
220 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the ingredients for the filling. It should be made in advance so it has time to cool. Use refined vegetable oil. Dill or green onion will also work well as herbs. Rinse the parsley, dry it, and chop it finely.
Step 2
Remove the damaged outer leaves from the cabbage, rinse it, and dry it. Shred the cabbage into thin strips.
Step 3
In a skillet with vegetable oil, cook the cabbage over medium heat until half done, stirring from time to time. If the cabbage is young, it will cook faster and it will also be much juicier. If it is from an older harvest, it is usually drier. In that case, you can add a couple of spoonfuls of hot water. Halfway through cooking, salt the cabbage, add the chopped parsley, and stir. Continue cooking the cabbage until done, remembering to stir.
Step 4
First, beat the eggs with a fork in a small bowl until smooth. Pour the beaten eggs into the skillet with the cabbage. Mix well so the eggs are distributed evenly throughout the filling. Remove the skillet from the heat and let the filling cool. You can transfer it to a separate bowl so it cools faster.
Step 5
The ingredients should be at room temperature, so take the eggs and kefir out of the refrigerator ahead of time.
Step 6
Mix the flour with the baking powder and sift it through a fine sieve so it is enriched with air. Then the batter will rise better during baking.
Step 7
In a deep bowl, whisk the eggs with the salt until smooth. Pour in the kefir and mix. Add the vegetable oil and mix again.
Step 8
Add the sifted flour mixed with baking powder. At first, stir the batter gently so the flour does not scatter around the bowl. Once the flour is combined with the liquid part, whisk actively until there are no lumps left. You may need a little less or a little more flour, so judge by the consistency of the batter.
Step 9
The batter should be smooth and similar in consistency to fritter batter. It should fall from the spoon slowly. If the batter seems too thin, add another 15-20 g of flour, about 1-1½ tablespoons.
Step 10
Grease a baking dish with vegetable oil, pour in half of the batter, and smooth it out. My pan measures 18 × 18 cm, about 7 × 7 inches. It is better not to use a pan that is too small, otherwise the batter layer will be too thick and the pie will bake poorly. Spread the cabbage filling evenly over the batter. Pour the remaining batter on top of the filling and smooth it out if needed so the batter layer is even.
Step 11
Bake the pie in an oven preheated to 180°C (350°F) for 35-40 minutes, until golden brown. The time is approximate, so rely on the way your oven works. Let the finished pie cool slightly, then serve it cut into portion-sized pieces. Enjoy your meal!
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