First, prepare a filling. Cabbage finely chop, then cook in boiling water for 5 minutes. Fry in vegetable oil. Add Adyghe cheese, grated on a coarse grater, salt (be careful-if the cheese is salty, salt can do to add more taste to your taste), spices (I added black pepper, the author advises the turmeric and asafoetida, I have no idea what it is)). To extinguish all together 10 minutes (until cooked cabbage)

While the stew filling, prepare the dough. In kefir add salt, soda, sugar, half of flour, knead. Then the melted butter and the remaining flour.

Divide the dough into two parts. In the original recipe the dough should roll out, but I got a very soft dough (although the flour I added more from the author 2.5 cups), so I simply formed the base of the cake (in the shape)-the bottom and sides. Then spread the filling.

And close second half of the test.

Bake in the oven for 40-50 minutes at temperature of 180 gr. The cake is ready. The dough is thin, the filling is juicy, all together-very tasty!!