Ingredients :
Sauerkraut – 0,5 kg
Dill – 1 bundle
Kefir – 350 g
Soda – 1 teaspoon
Butter – 150 gr
Flour (2-3 cups)
Black salt, spices – to taste
Kefir combine with baking soda, so she extinguished. Butter leave in the heat. Grate the cabbage on a coarse grater. Greens – finely chop. Mix the stuffing with the required amount of salt and spices. For dough, combine kefir with butter and flour (add flour gradually, in portions, constantly mixing the dough to the consistency of thick sour cream). The dough should also be salted a little.
Pour half of the dough and distribute in a greased form, spread the filling on top, pour the rest of the dough (the form is better to use a low, but wide in diameter). Bake the cake in an oven at 180 degrees for 40-60 minutes, until it is crispy brown. Then take the pie out and let it cool.
Have a nice meal!
