Placinds on kefir

1. We stew the cabbage in advance, in the process of salting and peppering.
2. Preheat kefir. It doesn't have to be hot-just warm.
3. Pour salt and sugar into warm kefir, then pour in vegetable oil.
4. Add soda.
5. Sift the flour and add it to the rest of the ingredients in small portions, kneading the dough.
6. Knead the dough until it becomes homogeneous, plastic, until it stops sticking to your hands.
7. We divide the resulting dough into parts - I usually have six of them. We roll out each one into a thin cake, put the cabbage filling in the center.
8. Now we give the placinds a traditional shape: first we connect the opposite sides together, fasten in the middle. Then the side ones are also fastened. The corners should remain sharp - we pull them out a little and also fasten them in the center (all four). We put each placinda on a floured surface, lightly press it with the palm of our hand to make the pies a little flatter.
9. In a frying pan, heat the vegetable oil well and fry the placinds over medium heat until browned. You need to fry on both sides.
10. Fried placinds should be put on a paper towel - it will absorb the remaining oil.

Serve delicious placinds hot.

Bon appetit!