Young cabbage, slice it into thin strips, mash well with your hands.
If you use cabbage is not young, it is better to put out until half-ready.
Boiled chicken fillet (given the weight of the finished chicken) cut into small cubes. Mix cabbage, chicken, some greens (parsley, dill). Salt.
Whisk to mix eggs, kefir (curdled milk, matzoni, yogurt), salt, sugar and corn (sunflower oil). Pour baking soda, mix again.
Sift flour, mix it with bran. If you categorically do not like bran in baking, replace them with wheat flour. (that is, put 180 g of wheat flour)
Pour the flour with bran into the kefir-egg mass, mix the dough with a whisk until smooth.
The consistency of the dough-not very thick sour cream.
Form for baking lay parchment, greased Rast. oil. The diameter of my form 20 see the sides of the forms also lubricate Rast. oil.
Pour a little less than half of the dough into the mold.
Lay out evenly the filling, slightly retreating from the edges. Slightly press the filling into the dough.
From above evenly squeeze the remaining dough. Straighten with shovel. Sprinkle the top of the cake with sesame.
Bake the cake in a preheated 180° oven 35-40 minutes to a uniform rosy color.