John Myers
Ingredients for 4 servings:
- 8 eggs
- 1 ½ cups kefir or buttermilk
- 1 ½ cups mayonnaise, not salad mayonnaise
- 3 cups flour
- 1 ½ packets of baking powder
- ½ m.-large white cabbage
- 3 carrots
- 2 m.-sized onion(s)
- 500 g minced meat, mixed
- oil
- salt and pepper
- possibly caraway
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Filling (can be prepared the day before if you’re in a hurry): Finely chop the white cabbage, coarsely grate the carrots, and finely chop the onions. Brown the ground meat in a little oil, then add the vegetables and simmer covered over low heat for about 20-30 minutes. Stir occasionally and season to taste. Dough: Place all ingredients in a mixing bowl and mix with a hand mixer until smooth. Line a 30×40 cm casserole dish with baking paper. Pour a little more than 1/3 of the dough into the dish and smooth it out. Bake in a preheated oven to 180°C for about 2 minutes. (The dough is quite runny; without pre-baking, the filling would sink into the dough.) Spread the filling over the pre-baked dough base, cover with the remaining dough, and place in the oven. After about 20 minutes, when the cake is golden brown, remove it from the oven, let it cool slightly, and serve. Variations: Prepare the filling with mushrooms and potatoes, rice with fish (or canned tuna), with spring onions, and black olives. Other combinations are possible. Just remember that all ingredients must be fully cooked.
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