If you are going to use commercial mayonnaise, skip these 3 steps, but I don't use much of that - I saw an interesting and quick method of olive oil mayonnaise. It is prepared in 2-3 minutes, I didn't like the taste very much, because it has a slightly bitter taste from olive oil, but in the dough it is very good.

So measure 100ml of natural soy milk, then pour 200ml of olive oil over it, put a pinch of salt.

Use a vertical blender to mix the mayonnaise. Put it in the glass of milk and oil, do not move it and leave it at the bottom of the vessel by pressing the maximum speed button. When you notice that the milk rises on top, start mixing more intensely by moving the mixer from top to bottom. Continue like this until the composition thickens.

Then pour in a bowl of mayonnaise and if you prefer you can add a little mustard and lemon juice.

Add the yogurt to the mayonnaise and mix well.

Then add eggs to the yoghurt and mayonnaise composition, mix well with a whisk.

Add sugar, salt, flour and baking powder. Mix well so that they are not lumpy.

Grease a baking tray with butter, round or rectangular, it doesn't really matter - I used one with a diameter of 28 cm. Then sprinkle the walls and bottom of the tray well with breadcrumbs.

Cut the cabbage as small and thin as possible, rub it a little with your hands with a little salt and put it in an even layer in the tray. For me, the tray was about half full with cabbage.

Pour the dough over the cabbage and spread with a spoon to cover the entire surface.

Put the tray in the oven, at medium temperature, and leave for 40-45 minutes until it browns well. Then take it out and let it cool well.

You will notice that it is more swollen hot and as it cools it leaves. We ate hot and cold, it was very good in both cases. I recommend with confidence!

Good appetite!