Even after cooling, the dough does not lose its taste qualities: it is just as soft, airy, tasty and not rubbery at all. We will not boil or fry the cabbage for the filling, but it turns out very tasty and soft.

For cooking you will need:

• kefir (2.5%) – 500 ml;
• dry yeast – 3 g;
• egg – 1 pc.;
• sugar – 1 tablespoon;
• salt – 1 tsp. (without slide);
• vegetable oil – 50 ml;
• flour – 750-800 g;
• soda – 1 tsp. (without slide);
• butter – 50 g.

Necessary ingredients for the filling:

• cabbage – 600 g;
• onion – 1 pc.;
• salt to taste;
• ground black pepper – to taste;
• butter – 50 g;
• vegetable oil – 30 ml.

The cooking process

Let’s start with the filling. Finely chop the cabbage. We take a large saucepan, transfer the shredded cabbage into it and pour boiling water over it. We leave it for 5-10 minutes under a closed lid.

Cut the onion into quarters and fry it until transparent, literally for 1 minute.

In the meantime, the cabbage has softened, transfer it to a sieve and let it cool a little. We squeeze out the water well and transfer it to the onion.

Add salt and ground black pepper to taste, as well as a small piece of soft butter. Stir and, as soon as the butter has melted, turn off the stove. Cabbage filling is ready, let it cool down.

And now let’s get to the dough. Pour 3 g of dry yeast into 500 ml of warm kefir, mix and leave for a couple of minutes.

Break 1 egg into a bowl, add 1 tbsp. sugar, 1 tsp. salt (without bitterness) and 50 ml of odorless vegetable oil. Mix with a whisk until smooth and pour kefir with yeast. Yeast is not felt in the dough, but due to its addition, the dough will be soft, porous and tasty.

And now we begin to introduce sifted flour in parts. Do not forget to add 1 tsp. soda without bitters.

When the dough has gathered into a single lump, we move to work on the table. Knead until smooth, and at the end of the kneading, add a piece of soft butter in parts. As a result, the dough will be elastic, will not stick to your hands and will remain soft and tender.

We put it back in the bowl, cover it with a thin towel and let it stand for 30-40 minutes in a warm place.

After half an hour, the dough is ready, by that time the filling has cooled. Grease the table and hands with oil, pinch off a small piece of dough and roll it into a ball.

Note!From this amount of dough, you will get approximately 21-22 pies.

We take a ball of dough and stretch it to the side with our hands. The thickness should be optimal – neither thick nor thin, so that the dough does not tear and is fried well.

We spread the cabbage filling in the center (it is better to do this with a fork, it will roll off the spoon) and pinch the edges well. This is how we mold all the pies.

Pour a sufficient amount of oil into the pan, heat it and lay out the patties. We immediately turn them over and then fry them until golden, but we do it over moderate heat. If you fry too hard, your dough will brown quickly, and the inside will remain raw. Transfer the finished patties to a plate with a paper towel to drain the excess oil.

This dough recipe is very successful, the cakes stay soft throughout, they are very tasty and airy!