Pour-Over Pie with Cabbage and Carrots

Peel the onion and finely chop it.

Peel the carrots and grate them on a fine grater.

Shred the green cabbage into thin strips.

Sauté the onion in vegetable oil for 5 minutes, until translucent.

Add the carrots, stir, and cook for about 10 minutes, until the carrots are tender. Season lightly with salt and pepper. Transfer the mixture to a plate.

In the same skillet, cook the cabbage for about 15 minutes (until soft). Season lightly with salt and pepper.

Make the batter. Crack the eggs into a deep bowl and pour in the kefir (or yogurt). Add 1/3 tsp of salt and the slaked baking soda. Stir to combine.

Add the flour and mix until smooth. The batter will be quite thin.

Pour half of the batter into a greased baking dish.

Spread the carrot and onion mixture on top.

Layer the cabbage on top.

Pour the remaining batter over the top in a thin stream, trying to cover all the cabbage. Bake in an oven preheated to 180°C for about 50 minutes. Check for doneness with a toothpick.

Let the finished pie cool slightly.

It's delicious both warm and cold. This pour-over pie with cabbage and carrots is a simple and tasty dish the whole family will love — both kids and adults alike!