Chop the small forks of cabbage, salt, grind with your hands to stand out juice. To prepare the dough, beat the eggs with salt, kefir or sour cream. Mix wheat flour with soda, pour into a kefir mixture. The dough should be semi-liquid, as for the preparation of fritters.
Squeeze the filling from excess fluid, put in a mold. Melt the butter, pour the cabbage. Pour the mass with dough, bake for 30–40 minutes at a temperature of 180 degrees. A quick bulk pie with cabbage should be browned. Turn the finished dish on a plate and serve warm.