Cabbage pie with ham
Another cabbage batter pie, this time with briefly cooked cabbage. My family was divided: some preferred the original raw-cabbage version, while others, including me, liked this one. I will alternate between them.
Adjust servings in the full version
Pan size: 20*30 cm.
I use a nonstick pan without greasing it. Line yours with baking paper if you are unsure whether the pie will release.
Chop the cabbage not very finely. Pour boiling water over and leave for 5 minutes.
Cut the ham or other sausages into medium cubes and fry in a frying pan with a minimum amount of vegetable oil.
Drain the cabbage, squeeze (be careful not to burn yourself) and add to the ham. Add salt (carefully, don’t overdo it, don’t forget, the ham itself is quite salty). Add some ground black pepper. You can sprinkle other herbs if you like. Fry everything together a little more. Make sure there is no liquid left on the bottom of the pan.
Place the cabbage in a baking dish and set aside. Let it cool a little.
Mix eggs with kefir and mayonnaise. Salt, add sugar. Add baking powder to the flour and sift into the bowl with the dough. You should get a pourable dough. A little thicker than pancakes.
Pour the batter over the cabbage. Shake the pan slightly to help the dough seep into the filling.
Sprinkle with sesame seeds and place in a hot oven for 40-45 minutes. Temperature 180°C.
Cool the finished pie slightly and remove from the mold.
The pie is delicious both warm and cold.