30–35 servings
For the dough:
2.5dl kefir
1 pack of dried baker’s yeast (12 g)
2 eggs
0.5 tsp salt
1dl sugar
1dl cooking oil
11–12dl flour
For the filling:
1.5–2kg cabbage
2 big onions
100g butter
0.5dl light-coloured sugar syrup
2 tsp salt
1 tsp black pepper
1 tbsp marjoram
2 tbsp vinegar (10%)
An egg for brushing
Pour the room temperature kefir into a bowl. Add yeast, lightly beaten eggs, sugar, salt and oil. Mix thoroughly and knead in flour. Cover with a towel and let it leaven in a warm place for about 2 hours. For the filling, shred the cabbage and onions finely. Melt butter in a pot and add cabbage and onions to sauté for 45 minutes. Season with salt, syrup, pepper and marjoram. Add vinegar and allow to cool.
Divide the dough into two halves and roll both parts into rectangles. Place one rectangle on a baking tray, cover with the filling and top with the other rectangle. Press the sides well together. Prick the dough with a fork and brush with egg.
Bake at 225 ºC in the lower part of the oven for 20–30 minutes.
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