Stuffing for cabbage pies. From the dough on kefir

Fried pies with cabbage are a delicacy loved by everyone since childhood, which periodically appears on the tables of every family. After all, neither adults nor children can resist their incredible taste and aroma.

Soft and at the same time fried pies with cabbage have a lot of cooking options. This also applies to the dough, which can be both yeast and yeast-free, and the filling, which each housewife prepares according to her own special recipe.

After all, even from cabbage (from fresh or sour) you can cook many different fillings. For example, add chopped boiled eggs or mushrooms to cabbage fried in pies, stew the cabbage with tomato paste or sour cream, or simply fry it with onions.

Delicious food - pies with cabbage - is a frequent guest on the tables of many housewives. Their advantages include speed and ease of preparation, and low calorie content. 100 grams of the dish contains from 250 calories. A variety of recipes helps to choose the best option for each hostess.

Fried pies with cabbage - photo recipe with step by step description

There are a lot of cooking options and everyone chooses a recipe based on personal taste preferences. The method below will show you how to make yeast dough patties with a simple cabbage and onion filling.

Cooking time: 4 hours 0 minutes

Quantity: 8 servings

Ingredients

• Water: 200 ml
• Milk: 300 ml
• Dry yeast: 1.5 tbsp. l.
• Sugar: 1 tbsp. l.
• Eggs: 2 pcs.
• Salt: 1 tbsp. l.
• Vegetable oil: 100 g and for frying
• Flour: 1 kg
• White cabbage: 1 kg
• Bow: 2 head.

Cooking instructions

First you need to put the dough. All products that are required for kneading it must be pulled out of the refrigerator in advance so that they warm up to room temperature. To prepare the dough, pour yeast and sugar into a bowl, pour 100 ml of warm boiled water, mix everything thoroughly.



Pour 2 tablespoons of flour into the resulting mixture and mix, the mixture should be similar in consistency to kefir or liquid sour cream. Place the resulting mixture in a warm place for 30 minutes.



After a while, the dough is ready. It should rise well, and bubbles should form on its surface.



Pour salt into a deep bowl, break eggs and mix.



Then pour milk, vegetable oil, remaining water and mix again.



Add the brew to the resulting mixture.



Mix everything and then gradually pour the flour and knead the dough. It should turn out soft and elastic.



Cover the dough with a lid or wrap in a towel. Leave warm for 2 hours. The dough will rise after 1 hour, but it must be knocked out and left for another time in a warm place.



While it is coming, you need to start preparing the filling for the pies. Chop onions.



Chop the cabbage, and if there is a grater for Korean carrots, rub it on it.



Fry the onion in vegetable oil.



Put the cabbage to the fried onion, salt to taste and simmer for 1.5 hours over low heat.



After 1.5 hours, add a piece of butter to the cabbage and mix. The pie filling is ready.



After 2 hours the dough has risen.



Place part of the risen dough on a floured board. Sprinkle the top of the dough with flour and cut first into sausages, and then into pieces of the same size.



Do the same with the second part of the test.



To mold a pie from a piece of dough, make a cake with your hands.



Spread 1 tablespoon of the filling on the tortilla.



Seal the edges of the pastry tightly.



Gently flatten the top of the resulting pie with your hands. From all the other pieces of dough, make pies according to the same principle. From this amount of dough, 30-36 pies come out.



Fill a frying pan 1-2 cm from the bottom with vegetable oil and heat it well. Place the pies there and fry over high heat for about 3 minutes on one side.



After the pies turn over and fry the same amount on the other.



Serve ready pies with cabbage to the table.

Pies with cabbage in the oven

Baked pies with cabbage are the most popular type of this dish. To fulfill them required:

• 2 cups of milk, having any fat content;
• 1 chicken egg;
• 1 sachet of yeast;
• 1 st. a spoonful of granulated sugar;
• 5 cups flour.

Separately, you need to prepare for stuffing:

• 1 kg of cabbage;
• 1 onion and carrots;
• 0.5 cups of water;
• pepper and salt to taste.

You can add 2 tablespoons of tomato paste (tomato paste), any greens to the filling.

Cooking:

1. To prepare the dough, milk is heated to 40 degrees. Dip the yeast into it and dissolve it. Add 2-3 tablespoons of flour, sugar to the dough and let it come up.
2. Next, the remaining flour and milk are introduced into the dough, salt is added. The dough is allowed to come up twice and divided into separate koloboks, which will then become the basis for making pies.
3. To prepare the filling, finely chop the onion. It is thrown into a frying pan with hot vegetable oil and fried.
4. Carrots are rubbed on a grater with large holes and added to the onion.
5. Next, finely chopped cabbage is poured into the vegetable frying, salted to taste and spices are added. The cabbage is left to stew on the fire for about 40 minutes, adding water if necessary so that the filling does not burn.
6. Tomato paste is introduced into prepared vegetables at the very end of stewing. The stuffing is completely cooled.
7. To make pies, roll out the dough thinly. Put a tablespoon of cabbage filling on a circle of dough and carefully pinch the edges.
8. The top of the product is smeared with egg or sunflower oil. Pies are baked at 180 degrees for 25 minutes.

Recipe for pies with cabbage and meat

All households will definitely like delicious and fragrant pies with cabbage and meat. For their preparation, a classic version of the dough using yeast is suitable. It runs from:

• 1 chicken egg;
• 2 glasses of milk;
• 5 glasses of flour;
• 1 tablespoon of sugar;
• 1 sachet of yeast.

Cooking:

1. The first step is to prepare the brew. Sugar, yeast and 2-3 tablespoons of flour are added to milk heated to about 40 degrees. The mass is thoroughly stirred. The container is placed in a warm place and allowed to rise.
2. Next, an egg, the remaining flour, milk are added to the dough, kneaded and allowed to come up two more times.
3. For the filling, 1 kilogram of cabbage is finely chopped. Onions and carrots are fried in vegetable oil, 200-300 grams of minced meat and chopped cabbage are added to them. The mixture is simmered for about 40 minutes.
4. The finished dough is divided into koloboks of equal size, each of which is thinly rolled out. Put 1 tablespoon of the filling on the dough and carefully connect the edges.
5. Pies are baked in the oven at a temperature of 180 degrees for about 25 minutes.

How to cook delicious pies with cabbage and egg

Tasty and satisfying pies are obtained when the filling for them is done with the addition of an egg. For making pastry dough take:

• 5 glasses of flour;
• 1 egg;
• 2 glasses of milk;
• 1 sachet of yeast;
• 1 tablespoon of sugar.

Cooking:

1. First prepare the dough. Yeast, sugar and 2-3 tablespoons of flour are added to 0.5 cups of milk. The steam is well kneaded. Then they give it an increase in size, that is, “come up” for 15-25 minutes. After that, the remaining milk and flour are added to the lush mass. The dough should rise 1-2 more times.
2. To prepare the filling, 1 kilogram of cabbage is finely chopped using a vegetable cutter or a very sharp knife, that is, chopped. Finely chopped onion fried with carrots.
3. Shredded cabbage is poured into vegetable frying, salt and pepper to taste. Stew the filling for about 20 minutes until the cabbage is soft. Five minutes before cooking, 2-3 finely chopped boiled eggs are added to the filling.
4. The finished dough is divided into koloboks of equal volume. The blanks are allowed to rise for 15 minutes. Then, using a rolling pin, roll it into thin circles, put a tablespoon of the filling in the middle of each. Next, the edges of the dough are carefully pinched. The pies are baked in the oven for about 25 minutes.

Fresh and original pies with cabbage and apple will amaze everyone with their exquisite taste. For the preparation of pies, the dough and minced meat are prepared separately. To run a test have to take:

• 5 glasses of flour;
• 1 egg;
• 2 glasses of milk;
• 1 sachet of yeast;

Cooking:

1. The preparation of pies begins with a dough from half a glass of warmed milk, two tablespoons of flour, yeast and sugar.
2. When the dough doubles, the remaining milk is poured into it and flour is introduced. The dough is thoroughly kneaded and set to "rest".
3. To prepare the cabbage-apple filling, 1 kilogram of fresh cabbage is finely chopped using a very sharp knife, that is, it is chopped and ground with salt to let the juice flow. 2-3 apples are rubbed into cabbage. The mass is well kneaded.
4. To prepare pies with cabbage and apple, the dough is divided into small koloboks and rolled into thin circles. Spread the filling on each circle of dough and carefully pinch the edges.
5. Finished products are baked in the oven at 180 degrees for about 20-25 minutes.

Recipe for sauerkraut pies

Spicy sauerkraut patties are easy to prepare and have a bright taste. To prepare these pies you will need:

• 5 glasses of flour;
• 1 chicken egg;
• 2 glasses of milk;
• 1 sachet of yeast;
• 1 tablespoon of granulated sugar.

Cooking:

1. For the dough, mix half a glass of warm milk with 2-3 tablespoons of flour, sugar and yeast. The dough will rise in about 20 minutes.
2. When it doubles in size, the remaining warm milk and flour are added to the dough, salt is mixed in. The finished dough should rise 2 more times to be fluffy and light.
3. Sauerkraut is washed in running water to remove excess acid. Next, the cabbage is stewed in a small amount of vegetable oil. The stewed sauerkraut is allowed to cool.
4. The dough is divided into equal-sized blanks for pies a little less than a fist in size. Each bun is rolled out into a thin circle of dough, in the middle of which they spread a tablespoon of the filling. The edges of the pie are carefully pinched.
5. Finished products are placed in the oven and baked at 180 degrees for about 25 minutes.

The video will show you how to make the perfect sauerkraut and fresh cabbage filling.

Yeast pies with cabbage

Hearty pies with cabbage can become a separate dish. They perfectly complement meat broth or tea drinking.

Required:

• 5 glasses of flour;
• 2 eggs;
• 100 gr. butter;
• 2 glasses of milk;
• 1 sachet of dry yeast;
• 1 tablespoon of sugar.

Cooking:

1. For dough, half a glass of warm milk is mixed with 2-3 tablespoons of flour, sugar and yeast. The dough should rise to about double.
2. Next, two eggs are driven into the dough, melted butter, flour, sugar and salt are added. Sweet yeast dough should be suitable. The finished dough is divided into separate blanks for pies.
3. The filling is made from 1 kilogram of fresh or sauerkraut, 1 onion and 1 medium carrot. Onions and carrots are fried, and then chopped cabbage is added to them. The filling is stewed over low heat for about 20 minutes. Before making pies, the filling is completely cooled.
4. Each ball of dough is rolled out into a thin circle. The filling is spread in the middle of the circle, the edges of the pie are carefully pinched.
5. Yeast pies with cabbage are baked for about 25 minutes in an oven heated to 180 degrees.

Puff pastry cabbage pies recipe

Delicious pies with cabbage are made from puff pastry. This dish is ready to be the perfect quick breakfast for the whole family. You can speed up the preparation of pies by using ready-made layers of frozen puff pastry.

To prepare the filling have to take:

• 1 kg of fresh cabbage;
• 1 carrot;
• 1 medium head of onion;
• greenery;
• salt and spices to taste.

Cooking:

1. Onions and carrots are crushed and fried in vegetable oil until golden brown. Next, finely chopped cabbage is poured into the mass, salt and spices are added. Stew the cabbage filling for about 30 minutes. (Can be prepared in the evening.)
2. Ready layers of puff pastry are thawed in the refrigerator. The dough is carefully and very thinly rolled out and divided into rectangular parts.
3. A tablespoon of the filling is placed on one half of the blank for the pie and covered with the second half of the dough layer. The edges of the cabbage pie are carefully pinched.
4. Bake finished products for 20 minutes in the oven over medium heat. An indicator of readiness is the golden color of the surface of each product.

Very tasty and simple pies with cabbage on kefir

Delicious and quick pies with cabbage on kefir will definitely be included in the selection of favorite recipes for the whole family. To make this affordable and very simple dish, you will need:

• 1 glass of kefir;
• 0.5 cups of sour cream;
• 3 eggs;
• 1 glass of flour;
• 0.5 teaspoons of soda.

Cooking:

1. The first step in preparing delicious and quick pies with cabbage on kefir is dissolving soda in kefir. It must foam to be extinguished. Salt and sour cream are added to this mixture. Next, beat in three eggs in turn and carefully pour in all the flour.
2. As a filling, you can use raw and sauerkraut. To make the filling, the cabbage is stewed with 1 onion and 1 medium carrot, chopped with a grater. Onions and carrots are pre-fried. When they are reddened, a kilogram of chopped cabbage is poured into the mixture. Simmer the vegetable mixture for about 30 minutes.
3. Half of the dough is poured onto the bottom of the baking dish greased with oil. On the first layer of dough lay out the entire filling and pour the second half of the dough. Bake the cake at a temperature of about 180 degrees for about 30 minutes.

How to cook potato patties with cabbage

A dietary version of the classic cabbage pies is the preparation of potato pies with cabbage. To prepare potato pies with cabbage, you need to take:

• 1 kg of potatoes and cabbage;
• 1 head of onion;
• 1 egg;
• 2-3 tablespoons of flour;
• salt and pepper to taste.

Cooking:

1. Potatoes are thoroughly peeled, washed in cold water and boiled. When the potatoes are soft and crumbly, drain the water and mash the potatoes. Both spices and herbs are added to the finished puree. Lastly, flour and an egg are introduced.
2. Stew cabbage with onions and carrots until soft, about 30 minutes. The filling for pies is allowed to cool completely before starting the next step.
3. Mashed potatoes are divided into separate blanks for pies. Each blank is carefully rolled into a thin layer on a flat surface.
4. In the middle of the resulting layer of potato dough spread a tablespoon of the filling. The pie is rolled up, hiding the filling.
5. After the formed pies are fried until golden brown. Can be served with salad.

Delicious savory pies with cabbage and mushrooms

Spicy pies with cabbage and mushrooms will become a real decoration of the table. They can be prepared on the basis of lean, puff or yeast dough. In the case of using yeast dough, you will need:

• 5 glasses of flour;
• 1 egg;
• 2 glasses of milk;
• 1 sachet of dry yeast;
• 1 tablespoon of sugar and salt.

Cooking:

1. The preparation of the dough begins with the preparation of the dough. To create it, half a glass of warm milk is mixed with yeast, sugar and 2-3 tablespoons of flour. Opara rises twice.
2. An egg, the remaining milk and flour are added to it, salt is mixed in. The dough is allowed to rise again 1-2 times. After it is divided into separate koloboks, which are rolled into thin plates.
3. The filling includes the preparation of 0.5 kilograms of mushrooms, 1 kilogram of cabbage, 1 onion and 1 carrot.
4. Mushrooms are cooked. Onions and carrots are finely chopped or grated, and then fried. Finely chopped cabbage is poured into the “zazharka”, put to stew, crushed boiled mushrooms and spices are introduced. A piquant taste will give a bay leaf and a pair of cloves umbrellas.
5. The pies are formed in the usual way and cooked for 25 minutes in a hot oven.

Lenten pies with cabbage

For those who fast, or just follow the figure, we can recommend cooking lean cabbage pies. To complete them you will need:

• 1.5 cups of warm water;
• 100 gr. granulated sugar;
• 1 sachet of yeast;
• 0.5 cups of vegetable oil, it is desirable to use odorless;
• 1 kg flour.

Cooking:

1. The dough is kneaded in a deep bowl. Warm water is poured into the container, sugar and sugar are added to it. This mixture must be infused.
2. Next, vegetable oil and salt are added to it. Lastly, gradually pour in all the flour. The dough is left to rise for several hours. It is best to make the dough in the evening and bake pies in the morning.
3. In the morning, the cabbage is finely chopped and fried in oil until soft. Mushrooms or tomato paste can be added to cabbage.
4. The dough is divided into small balls, which are rolled into thin circles. Place a tablespoon of filling in the middle of each circle. The edges of the dough are carefully pinched so that they do not disperse during cooking.
5. Finished products are baked in the oven. The pies will be ready in 20 minutes. Products can also be fried in vegetable oil for 4-5 minutes on each side.

1. The dough will be more tender if you add a pinch of citric acid to it during cooking.
2. When baking pies, it is better not to open the oven once again, otherwise the products may fall off.
3. It is best to store ready-made pies on a large dish, and cover them with a clean linen napkin, so they will stay fresh longer.
4. When preparing cabbage for the filling, you can immediately pour boiling water over it, in which case it will become soft faster.
5. Especially lush pies are obtained if the blanks already prepared for frying or baking are left for 10-15 minutes to approach a little.
6. In the dough you need to put exactly the amount of sugar that is indicated in the recipe. Its excess can slow down the fermentation process of the dough and prevent the finished baking from becoming tender and fluffy.

Cabbage pies can be prepared in many ways and surprise your loved ones with new combinations of flavors and presentation every time. From this article you will learn how to make cabbage filling for pies and rolls.

Braised cabbage with onions

The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage cooked in this way can be served as a side dish or a warm salad. The filling for cabbage pies is prepared as follows:

To make your pastries more satisfying and tasty, we recommend making the filling combined. But do not forget that it is put in pies only in finished form. Cabbage filling for pies with minced meat is prepared as follows:

• Take two or three onions, peel them and cut into cubes.
• Wash and peel one carrot. Grate it on a thin grater as is usually done for Korean carrots.
• Cut fresh forest mushrooms or champignons (350 grams) into cubes.
• Heat up a frying pan and fry the vegetables. After a few minutes, add mushrooms to them and continue cooking.
• Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under the lid until soft.
• 300 grams of mixed minced meat (you can take pork and beef in half), fry in a small amount of vegetable oil, salt and pepper.
• When all the products have cooled, they need to be mixed, if necessary, add salt or spices.

This cabbage filling is perfect for pies cooked in the oven or fried in a pan. To save time, you can split the dough in two and make one large pie.

A pie with cabbage. Stuffing (recipe) with egg and onion

This dish will take you back to your childhood, when your mother or grandmother cooked a delicious pie with the classic cabbage-egg-onion filling. To prepare this wonderful dish, you need:

• Cut three or four onions into half rings and fry them in a pan until translucent.
• Shred one small head of cabbage with a special knife so that you get a thin straw.
• Boil, peel and chop five chicken eggs.
• Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, season with salt and pepper.
• Drain the water through a colander and rinse the cabbage with cold water. To get rid of excess liquid, wring out the workpiece with your hands and put in a pan with onions. Heat the vegetables together and let them cool.
• Mix all the products, salt and add your favorite spices to them.

The cabbage filling for pies prepared according to this recipe can be perfectly stored in the freezer and will not lose its flavor when defrosted.

Sauerkraut filling

The recipe for this filling will help you out in the winter, when you can use hand-made blanks. You can prepare it as follows:

• Grate washed and peeled carrots on a medium grater, and cut one onion into half rings.
• Fry vegetables in a pan.
• Rinse 300 or 400 grams of cabbage under running water, squeeze and put in a pan.
• Simmer vegetables over low heat until cooked, and at the very end, salt and pepper.

The savory cabbage filling for oven-baked pies is ready to use as soon as it cools down a bit.

Stuffing cooked in a slow cooker

As you know, progress does not stand still, and you must definitely use its fruits. Therefore, we suggest you prepare an original filling using modern technology. The peculiarity of this recipe is that we will use both fresh and sauerkraut. So, let's begin:

• Take 400 grams of sauerkraut, rinse, chop with a knife if necessary.
• 400 grams of fresh cabbage and one onion also need to be finely chopped.
• Pour a little vegetable oil into the bowl of the multicooker and heat it up slightly using the “Frying” program.
• After that, put sauerkraut, onion in it and cook until the excess liquid has evaporated. Remember that the filling must be stirred periodically.
• When the vegetables are ready (determine this by eye), you can put fresh cabbage, any seasonings and tomato paste on them.
• Set the program "Extinguishing" for about half an hour. After that, you need to try the filling and, if necessary, extend the cooking time.

Ready-made cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.

Filling for puff roll

If you do not know what to cook for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for the future, freeze and get it as needed. For this you need:

• Forks of cabbage (about three kilograms) chop with a knife or in a food processor. Boil until tender, then drain off excess water.
• Cut three or four onions into half rings, salt, add sugar and simmer until soft. After that, you can put cabbage and a little butter here.
• Let the vegetables cool, and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.

Now you can start making the roll. To do this, defrost the plates of ready-made puff pastry (you can buy it at any supermarket), roll it out, brush with vegetable oil. Put the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll with a napkin. Bake the dish in the oven on a baking sheet covered with baking paper. The cake can be greased with an egg and sprinkled with sesame seeds.

Conclusion

It would seem that the filling for cabbage pies is prepared very simply. However, the result of your culinary work will depend on its taste and quality. Therefore, try to find recipes that you and your loved ones will like.

Recipes for toppings for cabbage pie (very tasty, with photos)

With cabbage and eggs

The dough in combination with cabbage always pleases with satiety and lightness. The pies are fragrant, from them only at the sight it already breathes warmth and comfort. To prepare the pie according to this recipe, ready-made yeast dough is used, and as for the filling, carefully study the full composition of the ingredients.

What do you need:

• 500 grams of cabbage;
• Carrot;
• Three eggs (plus the yolk);
• Greenery;
• 100 ml 10% cream;
• Spices to taste;
• 500 grams of ready-made yeast dough (not puff);

Divide the dough into two parts and roll out each part. Shred cabbage, then fry. Add the grated carrot, pour in the cream. Simmer until fully cooked. Boil the eggs and finely chop, mix with the filling. It remains only to add herbs, spices and salt.

Put the filling on one layer of dough and cover with a second layer. Top with yolk and bake in the oven. Be sure to initially lay out the first part of the dough in an oven dish, do not forget to raise the sides. The pie is prepared for literally 25 minutes at 180 degrees, pinch the dough around the perimeter when the filling is laid and the second layer takes its place of honor on top.

With cabbage and mushrooms

A more satisfying option for a delicious cabbage pie filling is this recipe.

What do you need:

• 600 grams of cabbage;
• A glass of flour;
• 200 ml sour cream;
• Bulb;
• A quarter of a pack of butter;
• A glass of any pickled mushrooms;
• Pepper, salt;
• Dill, vinegar, vegetable oil;

Initially, the filling is prepared. To do this, cut the onion into thin rings. Shred cabbage and mix with mushrooms. If the mushrooms are not small, then they will also need to be cut into small pieces. Fry the onion in vegetable oil. Then add cabbage, spices and some water. Simmer until the products are fully cooked, add mushrooms, herbs, peppers and spices.

The dough for this pie will be prepared independently, but this is done extremely quickly. You will need to beat the eggs with salt, add sour cream, butter (pre-melt). It remains to add flour and mix everything, add soda (quench with vinegar). The dough should have the consistency of thick homemade sour cream at the end. It remains to take the form for the oven and put half of the dough into it, then an even layer of the filling, then again the dough (you can spread it with a spoon). Cook for 30 minutes at 180 degrees.

With fresh cabbage and rice

We found a great video on how to prepare the filling for a cabbage pie is very tasty. The text was removed from the video, and the following recipe turned out. The pie, by the way, turns out to be very tasty, and it cooks quickly.

What do you need:

• 500 grams of cabbage;
• 120 grams of rice;
• One carrot;
• Three eggs;
• 150 grams of sour cream;
• 120 grams of flour;
• baking powder, a pinch of salt;

It’s great if you find young cabbage for making this pie. It can be used even without prior frying or stewing. Otherwise, it will be necessary to lower the cabbage into boiling water for 5 minutes. Put the oven on to heat up to 180 degrees. Boil rice until tender. Grate carrots, add rice and chopped cabbage, salt and spices to it. Pour the filling into an oven dish.

Lush, ruddy, piping hot, cabbage pies are a favorite dish for both children and adults. No modern croissants or fagotini, of which there are a great many on sale, can replace our Russian pie. Yes, and what a word, listen carefully - joyful, warm and tasty! As soon as you pronounce it, you already feel the aromas of fresh pastries and delicate cabbage filling. We will not draw cabbage pies in our imagination, but simply take and cook them, especially since every young housewife simply must learn this, and an experienced one must constantly improve in this culinary art.

It just so happened for a long time that the mistress of the house was judged by her ability to bake pies. Our ancestors attached great importance to this. Not without reason, many centuries ago, they arranged at the end of September, just during the preparation of cabbage for the winter, skits or cabbages - gatherings in honor of this beloved vegetable. Here on such holidays one of the main treats was pies with cabbage, where every housewife could show off her skills. Cooking such pies is not too difficult and does not take much time, and most importantly, at minimal cost, you get hearty and tasty pastries. Cabbage pies are made from a variety of doughs: yeast, puff or unleavened. Cabbage filling for pies is prepared in different ways: white cabbage is stewed or fried in a pan until tender. If desired, you can add prunes, sausages, meat, mushrooms, sausage or chopped boiled eggs to it. You can also use sauerkraut for the filling. In a word, we put what we love.

Ingredients:
1-1.2 stack. milk or water
600 g flour
25 g fresh yeast
5 tbsp vegetable oil,
1 tsp salt,
2 tsp Sahara,
½ head of cabbage
1 bulb.

Cooking:
Stir sugar, yeast, 2 tsp in a glass. flour, pour everything with a quarter cup of warm boiled water and leave for 15 minutes to rise. Sift flour, add salt, 1 stack. water, oil and diluted yeast. Knead the uncooked dough and leave it for 1 hour in a warm place. Finely chop the cabbage and simmer it in a covered pan with a little water. Fry the onion separately. After the excess liquid is gone from the cabbage, add onion and a little oil to the cabbage. Simmer for a bit and add salt. Divide the dough into balls, make a cake out of each and fill it with stuffing. Put the finished pies on a baking sheet, grease them with a beaten egg and let stand for 30 minutes. Then send them to the oven, preheated to 180 ° C, for 15 minutes.

Ingredients:
2 stack warm milk,
1 tbsp dry yeast,
5-6 stack. flour,
1 tbsp Sahara,
1 egg
3 tbsp butter,
1 tsp salt,
½ head of cabbage
6 boiled eggs
salt, pepper - to taste.

Cooking:
Mix half of the milk with yeast and sugar and leave for 10 minutes in a warm place. Pour the remaining milk into a saucepan, add an egg, 2 tbsp. melted butter and a glass of flour, add milk mixed with yeast here. Gradually add flour until the dough becomes elastic and no longer sticks to your hands. Cover the pot with a lid and place in a warm place for 1 hour. Melt the butter in a frying pan, add the cabbage and sauté until softened, then add the boiled eggs, pepper and salt to taste. Continue simmering until soft. Form a sausage from the dough and cut it into pieces, which then roll into balls. Make a cake from each ball and put the filling in the middle. Pinch the edges. Put the resulting pies on a baking sheet lined with foil, brush with yolk and let stand. Then bake for 20 minutes in an oven preheated to 200°C.

Ingredients:
2 stack warm water
14 g (4.5 tsp) dry yeast
5 tbsp Sahara,
1 egg
50 g margarine,
7 art. flour,
2 tsp salt.
For filling:
500 g minced beef,
1 onion
6 stack shredded cabbage,
50 g butter,
1 tsp salt,
1 tsp ground black pepper.

Cooking:
Dissolve the yeast in warm water in a large container and let stand. Then add sugar, margarine, egg, salt and half the flour. Stir everything until smooth, add the rest of the flour and knead the dough. Put the finished dough in a bowl greased with oil, cover with foil and refrigerate for 2 hours. Brown the minced meat in a pan, add cabbage, onion, salt and simmer for 30 minutes. Let cool. Divide the dough into parts, make a cake from each and put the filling in the middle. Pull the edges up and pinch well. Put the pies on a baking sheet and leave for 1 hour, and then bake them in an oven preheated to 180 ° C for 25 minutes. Grease the finished pies with melted butter.

Ingredients:
For test:
250 ml of water
3.5 stack. flour
2 tbsp Sahara,
1 tsp salt,
1 egg
80 g butter or margarine
6 g dry yeast.
For filling:
sauerkraut,
2 bulbs
150 g fried mushrooms,
1-2 tbsp tomato paste,
salt, black pepper - to taste.

Cooking:
Sift flour first. Pour yeast into flour or dissolve in water (as indicated in the instructions on the package of yeast). Melt butter or margarine. Combine all ingredients and knead the dough. Leave in a warm place. Prepare the filling. If the cabbage is sour, then rinse it with water and squeeze it out. Then put in a frying pan in heated vegetable oil. Fry the onion separately, then combine with cabbage and fry until tender. Salt and pepper to taste. Add tomato paste and mushrooms. Cool the finished filling. Divide the dough into balls, roll out the cakes and, placing the filling in the center of each, pinch the edges. Fry the pies on both sides in heated vegetable oil in a frying pan.

Ingredients:
For test:
1 kg flour
300 ml milk
2 eggs,
100 g margarine,
1 tbsp dry yeast.
For filling:
½ head of cabbage
100 g of rice
2 boiled eggs
1 onion
green onions and parsley - to taste.

Cooking:
Dilute the yeast with warm milk, add sugar and put in a warm place. Sift flour, add eggs and vegetable oil. Pour in the batter and knead into a soft dough. When it stops sticking to your hands, add the melted margarine and, after sprinkling a little flour, continue kneading. Cover the finished dough with a towel and leave to approach in a warm place. For the filling, chop the cabbage, fry the chopped onion in vegetable oil and add to the cabbage. Pour in some water and simmer until done. Boil the rice until tender, finely chop the green onion and parsley, cut the boiled eggs into small pieces. When the cabbage is ready, cool it and add rice, eggs and herbs. Roll out the dough, cut it into pieces, make balls from the pieces, and cakes from the balls. Put the filling in the middle of the cakes and form pies, which are laid on a greased baking sheet with the seam down. Let them sit for 10-15 minutes and then brush with a lightly beaten egg. Bake the pies in the oven at 180°C for 25 minutes.

Ingredients:
For test:
1 stack kefir,
2 eggs,
3 stack. flour,
2 tbsp vegetable oil,
1 tsp soda,
1 tsp salt,
2 tsp Sahara.
For filling:
500-700 g cabbage,
1 carrot
1 bulb.

Cooking:
Add soda to kefir, stir and leave for a few minutes. Then add salt, sugar, eggs and vegetable oil. Mix the mass until smooth. Pour the sifted flour there in small portions and knead a soft dough that does not stick to your hands. To prepare the filling, finely chop the cabbage, chop the onion, grate the carrots on a medium grater. In a heated pan with butter, put the onion and fry it until soft, then add the carrots and cabbage. Salt everything, pepper and fry until golden brown. Cool the finished filling. Divide the prepared dough into pieces, roll each of which into a cake. Put a little filling in the middle of the cake and form pies. Fry them on both sides in hot vegetable oil until golden brown.

Puff pastry recipes are good because you no longer need to mess with the dough, because you buy it ready-made, which means you can dream up with the filling.

Ingredients:
800 g ready-made puff pastry,
300-400 g cabbage,
1 can of any canned fish in oil,
1 egg
1 onion
1 tbsp cumin,
salt, pepper - to taste.

Cooking:
For the filling, chop the cabbage, add separately fried onions to it, salt, pepper, add a little water and simmer until tender. Stir the cabbage and when all the water has evaporated, add cumin (whole grains or chopped with a blender or coffee grinder). Then add canned fish, softened with a fork, to the cabbage filling, mix everything and remove from heat. Cool the resulting mass.
Roll out the defrosted ready-made puff pastry not very thinly, cut out circles, in the center of which put the cabbage-fish filling. Gather the corners of the dough in the center and pinch the edges of the pie with your fingers. Place the pies on a greased baking sheet and bake in an oven preheated to 180°C for 15-20 minutes.

Ingredients:
For test:
500 g potatoes
1 egg
300 g flour
100 g butter or margarine
a pinch of salt.
For filling:
300 g shredded cabbage
1 onion
2 tbsp vegetable oil,
salt, pepper - to taste,
1 yolk - for lubrication.

Cooking:
In a frying pan with hot oil, fry the onion until golden brown and add chopped cabbage, salt, pepper to it and simmer for 10 minutes. Prepare mashed potatoes from boiled potatoes, cool, add butter or margarine, egg, flour, salt and knead the dough. It turns out soft and elastic. Roll it out, cut it into squares, put the filling in the middle of each square and form pies of any shape you like. Lubricate the pies with yolk and bake in an oven preheated to 200 ° C until golden brown for 30 minutes.

Potato pies with cabbage will turn out even tastier if you add sausages, finely chopped and fried in a pan, or, say, fried mushrooms, to the filling, and you can also use sauerkraut instead of fresh cabbage. The taste of pies from such options will not suffer at all.

Ingredients:
For test:
300 g cottage cheese,
450 g flour
250 ml of kefir or fermented baked milk,
1 egg
¾ tsp salt,
½ tsp soda,
1 tbsp vegetable oil.
For filling:
800 g cabbage
1 sweet pepper
70 g tomato paste,
salt, pepper - to taste.

Cooking:
Put the chopped cabbage into a saucepan or saucepan with heated oil, add finely chopped sweet pepper, mix and simmer under the lid for 20 minutes. Then add the tomato paste, salt, pepper, stir and simmer uncovered for some more time until the liquid has evaporated. Leave the finished filling to cool. For the dough, mix cottage cheese with eggs and kefir in a blender, add salt, sugar, vegetable oil and flour mixed with soda. Knead a dough that does not stick to your hands. Form circles from it, put the filling in the middle of each and blind the pies. Fry them in a large amount of vegetable oil over medium heat for 5 minutes on each side.

Ingredients:
For test:
2 stack flour,
½ pack of yeast
1 liter of warm water
1 tbsp Sahara,
a pinch of salt.
For filling:
500 g cabbage
1 carrot
1 onion
herbs, salt - to taste.

Cooking:
Knead the dough, like pancakes, from all the indicated ingredients and put it in a warm place for 40 minutes to come up. Cabbage with carrots and onions, salt, simmer until tender, add greens at the end and refrigerate. When the dough is ready, just mix it with cabbage and fry such pies in vegetable oil, spreading them with a spoon. To help the dough release better from the spoon, dip the spoon into a glass of cold water after each calculation.

Be sure to please your family, cook delicious pies with cabbage!

Be sure to check out our baking recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Delicious stuffing for pies with cabbage

Every time I'm going to bake pies with cabbage, I make more fillings, with a margin. Because surely someone will want to try it and it’s not a fact that you won’t have to make another portion. Stuffing for pies with cabbage is very tasty, fragrant, juicy. And it's very easy to prepare. The vegetables are chopped, fried, under the lid and stew until tender. Additives can be very different: greens, spices, tomato sauce, tomatoes, sweet peppers and much more. I have the simplest recipe for stuffing cabbage pies: vegetables, spices, salt and oil.

Delicious fresh cabbage filling can be prepared in many ways. This recipe offers a classic version - stewed cabbage with onions, carrots and spices.

Ingredients

To prepare the cabbage filling you will need:

• carrots - 1 pc;
• onion - 2 pcs;
• fresh white cabbage - 0.5 medium fork;
• sunflower oil - 4-5 tbsp. l;
• salt - to taste;
• freshly ground black pepper - 0.5-1 tsp;
• water - 0.5 cups (if necessary).

How to cook a delicious filling for pies with cabbage. Recipe

Peel carrots and onions and rinse with cold water. I cut the onion into small cubes. I rub the carrots through a fine grater.

I remove the damaged leaves from the cabbage fork. I cut off half, shredded with thin straws, as for salads.

I put the onion into the pan. Fry over low heat until soft.

Advice. When frying onions, do not leave the stove. It has an unpleasant feature of instantly burning out, and you have to start all over again.

I add carrots. I fry over low heat for two or three minutes, soaking the vegetables with oil.

I pour in the rest of the oil, spread the cabbage. In portions to make it easier to mix. If you have a large and deep frying pan, load it all at once.

Stirring, stew the cabbage for 10-15 minutes. It will give juice and gradually soften, become oily.

Advice. If the cabbage is dense, not juicy, you need to pour in half a glass of water and simmer under the lid. Then, at the end of cooking, increase the heat and evaporate the liquid.

Salt to taste, pepper. You can add spices at your discretion: cumin or Provence herbs, a couple of pinches of curry, turmeric. I cover, twist the fire to the weakest. I let it simmer until done.

How to know if the filling for pies with cabbage is ready? Try it of course! We like vegetables to be soft, so I stew for a long time, about an hour. For a crunchy half an hour will be just right. But still try and do as you like.

Shortly before readiness, I remove the lid, increase the heat and evaporate the liquid. The filling will be juicy due to the added oil and fried vegetables, and all the juice must be evaporated. Be sure to cool, it goes into pies warm or completely cooled.

It turned out a very tasty cabbage filling for pies: slightly spicy, juicy. In general, I advise you to cook it in advance - the taste does not appear immediately, it needs to stand. Therefore, pies with such a filling become tastier the next day. Happy baking! Your Plushkin.