Cabbage kefir pouring pie is a simple savoury bake for breakfast, a picnic, or a family meal. Cabbage kefir pouring pie is described as a maximally “lazy” way to feed the whole family with pie, because the filling is simply arranged in a baking dish and covered with a liquid batter before baking.
Cabbage gives the pie its soft vegetable filling, and hard-boiled eggs make the filling more substantial. Kefir makes the batter fluid and easy to pour, while eggs, flour, sugar, and a pinch of salt turn the kefir into a light batter that sets in the oven. Butter is used only to grease the baking dish, so the pie releases more easily after baking.
Soft cabbage is the main thing to watch before the pie goes into the oven. Shredded cabbage needs to be blanched in salted boiling water until tender, which takes 5 to 10 minutes, and then drained well. The batter should stay liquid after the kefir, eggs, flour, sugar, and salt are mixed, because the recipe relies on a pourable batter rather than a thick dough.
Readiness is judged in the oven after about 30 to 40 minutes at 180°C. The recipe gives only “until done” as the final cue, so the pie should be baked until the batter is set and the top looks properly baked. A greased baking dish also matters here, because the cabbage and egg filling is placed in the dish first and the batter is poured over it.
White cabbage is the vegetable used here, but the source also notes a few practical replacements. White cabbage can be replaced with sauerkraut if excess liquid is not squeezed out, or with broccoli or cauliflower if a different texture is acceptable. The same kefir batter suits any of those filling options, so the structure of the recipe stays the same even when the filling changes.
Serve cabbage kefir pouring pie warm or at room temperature, depending on the occasion. Cabbage kefir pouring pie suits breakfast, unsweet baking, and picnic tables, so it can be cut into portions and served as a standalone dish. Cabbage kefir pouring pie is lighter in character than meat-filled versions of pouring pies, because the filling is based on cabbage and eggs.
Store cabbage kefir pouring pie in the refrigerator for up to 3 days, or freeze it for longer keeping. Refrigerate cabbage kefir pouring pie under film or in a container for up to 3 days, or keep cabbage kefir pouring pie at room temperature for no more than 12 hours. Freeze fully cooled portions wrapped well for up to 2 months, and reheat cabbage kefir pouring pie in the oven at 160°C for 10 to 15 minutes so the pastry does not become soggy.
Cabbage kefir pouring pie takes 1 hour in total. Active cooking time is 25 minutes, and the rest of the time is baking in the oven.
The source states about 117 kcal per 100 g for cabbage kefir pouring pie. The page’s FAQ also notes that the exact figure can vary with the fat content of the kefir and the amount of butter.
White cabbage can be replaced with sauerkraut, as long as excess liquid is not squeezed out, or with broccoli or cauliflower. The texture of the filling will change, but the kefir batter works with any of those options.
Yes, cabbage kefir pouring pie can be frozen. Cool cabbage kefir pouring pie completely, cut cabbage kefir pouring pie into portions, wrap the portions well, and freeze for up to 2 months.
Store cabbage kefir pouring pie in the refrigerator under wrap or in a container for up to 3 days. Keep cabbage kefir pouring pie at room temperature for no more than 12 hours, and reheat before serving if desired.
