How to make
To prepare the filling, chop the cabbage and onion and sauté them in oil, then add the chopped parsley, dill, green onions, salt and pepper to taste. Allow the filling to cool. If you don't have kefir, use yoghurt diluted with milk or water instead. Activate the baking soda in it, and then start to gradually add the egg, butter and flour.
Knead the dough nicely, divide it into 4 balls. Roll each one out to the thinnest possible sheet on a floured counter and brush them with oil. Distribute plenty of stuffing and roll up the sheets, then form then into snail forms in a greased pan.
Rub the pie’s top with equal parts oil and yoghurt. Bake until tender, then coat with melted butter and wrap in a towel to brew.
