Directions

1. Remove the top leaves – the damaged, dry, brown leaves – of the cabbage, and wash it. Cut the cabbage in thin slices.
2. Cut also the onion in thin slices and chop or press the garlic.
3. Heat a big pan with the cooking oil in it and put the cabbage to fry. Fry the cabbage, stirring once in a while, for about half an hour till it is soft. When the cabbage has softened a little and reduced in the pan, add the spices to it: 1 tsp of salt, ground pepper and Herbs de Provence or thyme. When the cabbage is almost ready, taste it to see if you want to add more salt or pepper, and remove it from the stove.
4. While the cabbage is cooking, grease a larger piece of parchment paper with a bit of cooking oil and put it in the baking tray to be able to remove the pie from the baking tray easier.
5. Set the oven to heat to 180 degrees Celsius or 400 degrees Fahrenheit.
6. To make the batter for the pie, beat eggs in a large bowl. Add to them the baking powder, ½ tsp of salt, 1/2 tsp sugar and kefir. As last, add and mix in the flour. The batter needs to be similar to pancake batter, so not very thick. Therefore I add and mix in the flour gradually, not to add too much. If the batter is too thick, add a little bit of milk.
7. Pour about half of the batter in the baking dish and make sure it covers the whole bottom. Put all the cabbage on top and level, without pushing. As last, pour the remaining batter on top and level.
8. Bake the pie the for about 40 – 50 minutes till the top is nicely brown. If it starts to brown too quickly, put a piece of aluminium foil on top. Don’t reduce the baking time as the pie is quite thick and you want it to bake through. As it bakes, you should see the sides starting to separate from the parchment paper. 
9. Remove the pie from the oven and let it cool for at least 10 min before removing it from the baking dish and cutting. Serve with some sour cream and enjoy!