Sauce Cake with Cabbage and Mushrooms

Ingredients for the dough.

Beat eggs in kefir and add a few spoonfuls of oil and. oil. I use unrefined rapeseed oil.

Stir in Himalayan salt, sugar.

Add the flour and baking powder.

Thoroughly knead into a pancake batter.

For stuffing...

Shred the cabbage.

Slice onion and mushrooms.

Grate cabbage, chop paprika.

Sauté the onions in oil.

Add cabbage and carrots to onion. Stir-fry and braise

Red pepper at the end of the vegetables.

Season: add ground salted dill, sweet chili sauce, Himalayan salt.

The mushrooms can be put in the already cooked cabbage. It is not necessary to fry them for a long time.

Stir everything over high heat and turn off.

Pour half of the batter on the parchment in a removable baking dish.

Spread warm or pre-cooked stuffing on top.

Pour the rest of the dough over it.

Put into preheated oven for 30-35 minutes. The oven was preheated to 250*, then worked at 200* with a blower. I have an electric oven now (Ikeev's), I am adapting.

In 5-7 minutes, take the pie out and double whipped egg topping already formed crust. Sprinkle with poppy seeds or sesame seeds if desired.

Leave the pie in the oven until warm.

Carefully pierce the top crust and cut portions.

I divided into large slices to keep the shape.

The pie was high, as I put a lot of stuffing, but you can reduce the amount of cabbage, etc.

When cooled, the pie can be reheated in the oven (microwave) or fried in a pan with a lid.

Delicious with strong sweet tea. We also liked it with tomato juice.