Young cabbage pie

To start, we prepare the dough, for which we mix flour, soda, sugar, salt and butter. After mixing, you should get a crumb - add kefir and eggs to it.

Knead the dough soft, elastic enough, not sticky to the hands. Then we cover it with a towel and send it to the refrigerator for a while while we are doing the filling.

We will start preparing the filling with cabbage: we will cut it thinly, while not forgetting to get rid of the stalk. Now the cabbage should be lightly salted, ground and left for 20 minutes. And at this time, finely chop the greens.

Three of the four eggs are boiled hard-boiled, then lowered into cold water. The cooled eggs are finely chopped, but so that they are felt in the filling.

Drain the juice released from the cabbage. The protein of one egg is whipped into a fluffy foam. We leave the yolk for now.

Now we combine all the prepared ingredients in one container: add all the greens, softened butter, whipped protein and chopped eggs to the cabbage.
Mix everything, taste it and, if necessary, add salt.

We take the dough out of the refrigerator and divide it into two unequal parts: one part should be slightly larger than the other. For the most part, we roll out the cake, taking into account the fact that we will make the sides. We spread the cake on a baking sheet covered with parchment, spread the filling on it, press it.

Roll out the second cake and spread it on the filling. We fasten the edges of the pie.
Grease the cake with the left yolk on top. Preheat the oven to 180 degrees and put the pie in the oven for about 30-40 minutes.

Before serving the pie, it should be allowed to cool down - so it will fall apart less.

Bon appetit!