Cabbage pie on kefir
Composition / ingredients
12
servings:
Step-by-step cooking
Step 1:
Stew cabbage in oil. Separately, I stewed spinach with a little water. I mixed everything, salted it, and peppered it.
Step 2:
One glass of washed and dried buckwheat ground in a coffee grinder.
Step 3:
Kneaded the dough
Step 4:
Layers shifted: dough + filling
Step 5:
Cabbage filling with spinach in the middle
Step 6:
Filled with the remaining dough and in the oven for 30 minutes at 200 degrees
Step 7:
Cool, slice, enjoy!!! Bon appetit ...
Calorie content of the products possible in the composition of the dish
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Salt - 0 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Buckwheat flour - 353 kcal/100g
