Cabbage Baked Custard Cake (Kefir Version)
A tender, no-knead custard cake with sautéed cabbage and egg, baked in one go. Perfect for a quick snack or light dinner.
- Time
- 1 h
- Serving
- 455 kcal
- Ingredients
- ≈ $0.80
- Protein
- 19 g
Ingredients
- 1 Kefirpack 900 ml ≈ $2.13 96 ml
- 2 Eggspack 10 pcs ≈ $1.93 1.2 pcs
- 3 Wheat flour 56 g
- 4 Baking soda 2 g
- 5 Salt 2 g
- 6 Sunflower oil 8 ml
- 7 White cabbagepack 1.2 kg ≈ $2.40 144 g
- 8 Onions≈ $1.60 per kg 32 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Shred the cabbage and chop the onion8.
Sauté the onion8 in half the butter for 3 minutes, then add the cabbage and cook until tender (12–15 minutes). Season with salt.
Hard-boil one egg (9 minutes), chop it, and mix into the cabbage.
Whisk together the kefir1, remaining egg, flour, baking soda, salt, and butter until smooth and pourable.
Pour half the batter into a greased baking dish, spread the cabbage mixture evenly, then top with the rest of the batter.
Bake at 350°F (180°C) for about 40 minutes, until golden on top and a skewer comes out clean.
Tips
- Why it works
- Stew the cabbage for 12-15 minutes over medium heat so it becomes soft but doesn't turn to mush. If you overcook it, the filling will be watery.
- Substitutions
- Replace the kefir with 100 g of sour cream, the batter will be thicker but tangier. You can leave out the onion if you don't like it.
- Common mistakes
- If you don't pour the batter right after mixing, it turns sour and rises in lumps. Check doneness with a skewer, and take the pie out if it comes out clean.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2-3 minutes with the plate covered. Don't freeze, the dough will turn tough.
- Serve with
- Serve with tea or compote as an afternoon snack. Cut into pieces so it's easy to pick up by hand.
Comments 0
Sign in to leave a comment.
No comments yet.