Cabbage Baked Custard Cake (Kefir Version)

1. 1 Kefirpack 900 ml ≈ $2.21 96 ml
2. 2 Eggspack 10 pcs ≈ $1.89 1.2 pcs
3. 3 Wheat flour 56 g
4. 4 Baking soda 2 g
5. 5 Salt 2 g
6. 6 Sunflower oil 8 ml
7. 7 White cabbagepack 1.2 kg ≈ $2.40 144 g
8. 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

1. Shred the cabbage and chop the onion⁸.

2. Sauté the onion⁸ in half the butter for 3 minutes, then add the cabbage and cook until tender (12–15 minutes). Season with salt.

3. Hard-boil one egg (9 minutes), chop it, and mix into the cabbage.

4. Whisk together the kefir¹, remaining egg, flour, baking soda, salt, and butter until smooth and pourable.

5. Pour half the batter into a greased baking dish, spread the cabbage mixture evenly, then top with the rest of the batter.

6. Bake at 350°F (180°C) for about 40 minutes, until golden on top and a skewer comes out clean.