Pies with cabbage from yeast-free dough. Kapustnik - pie with cabbage from yeast-free dough

Recipe for pies with cabbage on yeast-free dough

Pies are a great way to feed the whole family a delicious and satisfying dinner. This dish is loved by both adults and children, countless types of fillings allow you to make pastries for every taste. Pies can be baked in the oven, deep-fried (hot) or in a skillet without oil. But classic pies, made from yeast dough, are still not prepared quickly. After all, even the safe method of making dough takes at least forty minutes. What to do if you want pies, but there are no pre-purchased yeast in the house, and you don’t feel like messing around for a long time? In this case, you need to prepare pies from yeast-free dough, which MirSovetov called “Anti-Crisis” for their simplicity and economy.

The famous culinary specialist William Pokhlebkin argued in his books that only small products made from yeast dough can be called pies. All other small products made from other types of dough, regardless of the filling and shape, cannot be called pies and have their own names, for example, "samsa", "kubete" and others.

"Anti-crisis" pies - dough

a glass of kefir (250 grams);

500 grams of wheat flour;

1 egg;
2-3 tablespoons of vegetable oil;

1 teaspoon of soda (without a slide);

1-2 tablespoons of sugar;

a pinch of salt.

Preparation of yeast-free dough

Since our pies are proudly called “Anti-Crisis”, I would like to immediately draw attention to the fact that kefir can be replaced with any low-fat fermented milk product that is in the house, except perhaps for sour cream. Yogurt is perfect, the dough on it will be tender and fluffy, yogurt and even whey will do. But let the flour be better with a margin, so that there is something to sprinkle on the table while rolling the blanks into pies.

Thoroughly rub the egg with salt and sugar. In this recipe, sugar is indicated for pies with unsweetened fillings. If the filling is not supposed to be salty, then double the amount of sugar. Add vegetable oil and beat the mass until smooth. Add soda slaked with vinegar to kefir or sour milk and mix vigorously.

If you do not want to use vinegar to extinguish soda, but are afraid that kefir is not acidic enough to extinguish, then use lemon juice or citric acid. Soda must be mixed with citric acid in a ratio of one to one and poured with water. The effect will be similar to baking soda and vinegar.

Add kefir to the first mixture and mix thoroughly. When the contents of the bowl become homogeneous, we begin to add the sifted flour in small portions. Thoroughly stir the dough so that there are no lumps! Pour flour until the kneaded dough stops sticking to your hands. It should be elastic and not too steep, tender in texture.

Cover the dough with an upside down bowl and set aside.

The beauty of this test is that any filling is combined with it. Finely chopped apples, thick jam, cheese and sausages, rice and eggs - literally any favorite filling will do. But the cabbage filling with this dough is combined just perfectly.

Stuffing for stewed cabbage pies

While the dough rests under a bowl, let's get on with the filling. So, pies with cabbage. There are as many options for preparing cabbage filling as there are types of pies in the world. It can be prepared from fresh and sauerkraut, with and without additives, boiled or stewed. Pies with stewed cabbage are very rich in taste and juicy. For this type of filling, you will need cabbage, tomato, a small onion and a carrot. And if in your refrigerator, in addition to cabbage, there is another chicken egg and greens, then from this set of products you can easily prepare two types of cabbage filling.

Finely chop the onion and three carrots on a coarse grater. We pass the vegetables in oil until an even light orange hue. While this process is going on (do not forget to stir the frying!), Thinly cut the cabbage. Cabbage can be fried in a pan before stewing, or you can simply transfer it to a saucepan and mash with your hands. Add the prepared roast to the cabbage.

Salt and pepper to taste. Remember that this is a filling in pies, and undersalting in this case is just as unpleasant as oversalting cabbage. Add a tomato, a little water to the pan with vegetables, cover with a lid and put on a medium heat to stew. Add water little by little as needed to keep the bottom layer of cabbage from burning. After 15 minutes, the cabbage will become elastic, but soft. The filling is ready.

If you don’t want to bother with stewing cabbage and frying onions and carrots, then prepare the stuffing from fresh cabbage. We need cabbage, herbs, boiled chicken egg, salt, spices to taste.

Thinly and rather finely, so that later it would be convenient to lay the filling on a dough piece, we cut the cabbage. We intensively knead the cabbage with salt and spices with our hands so that it becomes soft and starts the juice. Finely chop the greens, chicken egg and mix with cabbage. The filling is ready!

Cooking pies

Pies can be round or crescent shaped, can be molded into a “boat” or “triangle”. For pies from this test, it is better to choose a simple elongated shape. If you sculpt them in a crescent shape so that they look like a dumpling, then the pinched edge of the pie will turn out to be too hard. Therefore, we roll out the dough into a cake and cut out blanks or roll out a piece of dough, torn from the main piece, into a circle. We put the filling on half of the future pie, pinch the workpiece like a dumpling. Then we connect the ends of the workpiece above the seam, wrap the seam on one side and put the seam down.

If you make pies with different fillings in one sitting, then the seam can become an identification mark. It is only necessary to roll the ends of the workpiece plucked like a dumpling to the other side, connecting them to the side opposite from the seam. Now it will become easy to distinguish the types of pies: seam down - with fresh cabbage, seam up - with stew.

We grease the baking sheet with vegetable oil or cover it with a layer of parchment paper and lay the pies on it in even rows. Pastries from this dough must be smeared on top with a beaten egg, otherwise the finished products will turn out pale.

If the last egg went into the filling and dough - it doesn’t matter, you can grease the surface of the products with oil. And sweet pies with sugar syrup.

Bake pies in the oven, preheated to about 180 degrees.

If you decide not to bake pies, but to fry them, then before that you need to gently flatten the workpiece on both sides to make a flat cake. This will ensure that the surface of the pie cooks evenly. Products from this dough can be fried hot without oil, so they will turn out even more tender, and the oil that is part of the dough will prevent the pies from sticking to the pan.

Put the finished pies on a dish and cover with a napkin. And now the “Anti-Crisis” pies with a crispy crust are ready.

Eat them with broth or hot tea, and MirSovetov wishes you bon appetit!

Quick to prepare, tasty and delicate in taste, pies are a great opportunity to feed your family with delicious and satisfying pies with cabbage from yeast-free dough. Homemade cakes are loved by everyone, and various fillings give a flight of culinary imagination and a large number of options for their preparation.

Suggested recipe: cabbage pies can be mastered even by novice housewives.

Recipe number 1 - quick yeast-free dough for pies with cabbage

Ingredients needed to prepare the dough:

300 ml kefir or curdled milk or yogurt
0.4-0.5 kg flour
0.5 cup vegetable oil
one tsp soda
one tsp sugar
one tsp salt
Ingredients needed to prepare the filling:
500 ml white cabbage
1 fresh carrot, medium size
1 piece onion, medium size
1 piece of tomato, medium in size (replacement - 1 tbsp tomato paste)
½ tsp different spices (black pepper, suneli hops, etc.)
300 grams of minced meat (any - pork, beef, pork-beef)
5 pieces chicken eggs
1 bunch of different greens (dill, parsley)

How to make pies without yeast

We take a large bowl with high edges (bowl, pan) and pour kefir of any fat content, at our discretion.
In kefir, immediately add salt, sugar and soda (1 teaspoon each). Mix well.
Add 2 tablespoons of vegetable oil. Mix well again.
In the resulting mixture, add the flour, sifting gradually in small portions. It is imperative to sift flour, since airiness and oxygen saturation are very important for the quality of the dough.
The recipe recommends alternating during mixing - add flour and 2 more times 1 tablespoon of vegetable oil. Thus, it is easier to knead.
We stir the mass first with a spoon, and then with the last portion of flour - with our hands.
The dough should turn out - not sticky to hands, elastic. Put the dough in a bag for 30 minutes in the refrigerator.
After the dough has been in the refrigerator for 30 minutes, it starts preparing the pies.

Unsweetened pie is a great snack. It goes well with first courses and drinks such as tea, kvass or milk. Therefore, we want to invite you to try the recipe for a hearty cabbage pie in the oven. Its peculiarity is the yeast-free dough, which turns out to be very soft and tender!

Ingredients

For the test

wheat flour - 220 g;
butter - 200 g;
chicken egg - 3 pcs.;
sour cream (15-20% fat) - 200 g;
sugar - 2 tbsp. l.;
salt - 2 tsp;
baking soda - 1 tsp

For filling

chicken egg - 2 pcs.;
white cabbage - 600 g;
fresh dill - 50 g;
salt - 1 tsp

Cooking steps

Step #1. We bring to your attention this wonderful recipe for unsweetened cabbage pie without yeast. Let's do the stuffing first. We need two fresh hard-boiled chicken eggs. This can be achieved as follows: wash the eggs well, then put in a saucepan filled with cold water; put the pan on medium heat, and when the water boils, note 8-10 minutes, after the time has elapsed, remove the pan from the heat and cool the eggs.

Try not to overcook the eggs so that the yolk does not become covered with a gray coating, then the cake will turn out tastier.

Step #2. Take white cabbage and rinse it thoroughly under running water. For the filling, young cabbage is best, as it will make your pie more juicy.

After washing the head, dry it with a towel to get rid of excess unnecessary water, and then finely chop the required amount of cabbage. No need to try to make more toppings, rely on the recipe - and your cake will turn out amazing!

Step #3. Take a deep bowl and put the chopped white cabbage into it, add salt to taste. As for nutritional supplements, here you can slightly deviate from the indicated amount - it all depends on your preferences. Next, knead the cabbage thoroughly with active hand movements so that it starts up the juice.

Step number 4. Now you can set aside our shredded cabbage for a while and start preparing the base for the pie. Now you will find out a quick recipe for dough without yeast, which will be ideally combined with cabbage and an egg.
Take butter, cut it into small cubes and put in a separate bowl where you will knead the dough.

Step number 5. With a fork, mash the pieces of butter well as much as you can.

Step number 6. Whisk 3 eggs into the butter. Pay special attention to the freshness of this product! It is better to play it safe and, before adding eggs, check if they are spoiled. In order not to risk it again, you can simply break them into a separate bowl. Do not spare clean dishes, because health is more expensive!

Step number 7. Stir the egg-butter mixture, then add sugar to it and mix again. The ingredients must be kneaded very carefully, it depends on whether our dough succeeds.

Step number 8. It's time to add fat sour cream, salt and soda to our egg mass. Continue mixing thoroughly until you have eliminated the oil lumps. Then gradually add the sifted flour to the resulting mixture.

Step number 9. Knead the dough, in density it should resemble sour cream. Adjust the amount of flour yourself. A lot depends on the type of wheat flour, the manufacturer, etc. If you add the amount indicated in the ingredients, and the dough is still too liquid, then you can safely add the missing 20-50 g.

That's the whole recipe for our base. Thanks to him, an excellent dough for home baking is obtained. And note - we absolutely did without yeast!

Step number 10. Let's get back to our cabbage. While we were preparing the dough, she had to put a lot of juice. Just squeeze the chopped white cabbage (we won't need the juice!), add finely chopped dill to it and mix.

Step number 11. Peel the cooled boiled eggs and cut into small cubes.

Step number 12. Add the chopped eggs to the bowl with the cabbage and dill and stir to combine. The filling is completely ready!

Step number 13. Take any form with a diameter of 25-26 cm and grease its bottom and sides with butter.

Step number 14. Sprinkle the mold with a little wheat flour or semolina to make the finished cake easier to take out.

Step number 15. Now it's time to pour half of the prepared dough into the mold.

Step number 16. Carefully spread our filling on top of the base and level it.

Step number 17. Pour the remaining dough over the filling.

Step number 18. As you probably already noticed, this homemade cabbage recipe is very quick and easy. Now we just have to send the form to the oven to complete the cooking process. Bake the cake in an oven preheated to 200 degrees for 30-35 minutes. Once the cabbage pie is well baked, remove the pan from the oven.

Now the cooking has come to an end, and we got a delicious savory. Let it cool for a while in an open oven or on the table, cut into squares or triangles and try. The pie is ideal as a snack for tea or kvass, it can also be eaten instead of the usual bread. Before serving, the cabbage pie can be decorated with sesame seeds and herbs.

We hope you enjoy the recipe. Don't forget to leave a comment and bon appetit!

Dear readers!

Many housewives love to cook pies with cabbage. I want to offer you to bake a very simple and very tasty pie with cabbage without yeast. After all, not everyone can use yeast dough, but they will not refuse to taste a delicious pie. Yes, and it takes a lot of time to prepare yeast dough if you cook it yourself.

I really like this pie, because in order to bake it you don’t have to bother looking for products. All ingredients are available and available in any store.

INGREDIENTS:

300 g cabbage
75 g margarine
6 art. spoons of flour
3 eggs
3 art. spoons of mayonnaise
0.5 teaspoon of soda

I list the ingredients for 1 serving, but I usually use 2 servings to make a pie.

Quick cabbage pie

COOKING:

We wash the cabbage, finely chop it, add salt, rub it well and put it on a baking sheet.

Melt the margarine and pour over the cabbage. Gently mix cabbage with margarine with a fork.

Preheat the oven to 160 degrees, place a baking sheet in it and bake the cabbage for 15 minutes. During this time, stir the cabbage 2-3 times so that it does not burn and softens well.

Add eggs, mayonnaise, soda and salt to the flour. We mix everything well. The dough turns out a little thicker than for pancakes.

Pour the cabbage with the prepared dough. Mix lightly with a fork so that the cabbage is wrapped in dough.

We place the baking sheet in the oven and bake the cake for 30 minutes at the same temperature, 160 degrees.

A light pie with cabbage without yeast is ready. Make tea, call your family and enjoy a delicious cabbage pie.

Honestly, I’ll tell you, I cooked it for the first time, I doubted that it would be tasty. But the neighbor who gave me this recipe assured me that the cabbage pie

Pies in the house create warmth and comfort. But many housewives are frightened by the fuss with yeast dough, and the fact that it takes half a day of time. On this occasion, there is a yeast-free dough. No need to wait for the dough to come up, you just need to mix the ingredients in the right proportions and you can bake. You can make pies and pies from this dough. They can be baked in the oven, fried in a pan.

To prepare a pie with cabbage without yeast, we need the products indicated in the list.

Since the dough cooks quickly, let's start cooking a yeast-free pie with cabbage from the filling. Finely chop the onion.

We send the onion to sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

We recline in a colander, let the water drain, and squeeze the cabbage from excess liquid.

We attach cabbage to the onion, add butter and fry together for about 7 minutes. The filling is ready.

Let's start preparing the dough. Pour kefir into a bowl, beat eggs into it. Kefir can be of any fat content, fresh and not very fresh. We stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

We sift the flour.

We introduce flour in small batches into kefir, constantly stir. To make the dough tender and tasty, do not overdo it with flour. If you add too much, the dough will lose elasticity, and the pies will be dense and clogged.

We spread the dough on the table and knead until the dough begins to come off the hands and the table. It should be soft, like an earlobe.

We roll out the dough in a baking dish, plus sides with a small crochet. We roll the dough shaker along the sides to remove excess dough.

Put the cabbage on the dough.

On top of the cabbage lay out the rollers in the form of a lattice. Lubricate the dough with yolk. We bake a pie with cabbage without yeast in a preheated oven. Temperature - 200 degrees, 25-30 minutes. Cool the cake on a wire rack.

Bon appetit!

Jellied pie with cabbage without yeast on kefir is a very simple and tasty dish. Unfortunately, pastries are by no means a diet menu. However, there is a recipe without eggs and yeast, with cabbage filling. Yeast-free cabbage pie is perfect for those who are fasting and for those who follow their figure. In addition, this is a great option for utilizing leftover kefir. Tasty and satisfying pastries will not take much time, because the simplest batter is enough to prepare it. And they cook it from products that are always in the refrigerator. It remains only to quickly mix all the ingredients and put the dish in the oven. So, how do you make a pie with fresh cabbage without yeast?

Quick Pie Ingredients:

250 ml. kefir;
100 gr. margarine or butter;
1 teaspoon of soda;
flour - 200-400g. (by eye until a dough similar to sour cream is obtained);
filling: 100 gr. butter;
500 gr. cabbage;
spices and a pinch of salt;
green onions, dill or parsley.

How to cook a cabbage pie without yeast in the oven:

So, we have studied the theory of the test, we have decided on a variety of fillings, we are moving on to practice. Go!

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Grocery list:

flour - 500g
kefir - 200 ml
eggs - 2 pcs
vegetable oil - 2 tbsp.
sugar - 2 tsp
salt - 1 tsp
soda - a pinch

Cooking:

The flour, which we prudently sift in advance, mix it well with sugar, as well as with salt and soda. It is even better to do it with a whisk. Then all the components of the dry mixture will “disperse” evenly in it, and in the finished pie there will be guaranteed nothing that would crunch on your teeth. Plus, we will saturate the mixture with oxygen, which, oh, how we need, so that the dough then rises properly and becomes airy.
Pour kefir into the prepared dry mixture along with eggs and vegetable oil. We will, without laziness, knead until all this becomes a homogeneous substance. Our dough will come out elastic and pleasantly elastic, in consistency close to yeast.
Let's let it stand for a while to get gluten free. contained in the flour, as it should be swollen.
We divide it equally and we will roll the layers. The cabbage filling will go to the bottom, the second one can simply be covered from above (the main thing is to carefully pinch the edges) and do not forget about lubrication with egg yolk. You can go the other way - cut the top layer into strips, which are laid out on top of the filling with an appetizing mesh.
We send the cake to the oven, 180 g and enjoy the aromas spreading through the kitchen. It usually bakes for 40-50 minutes.

2. Sour cream dough for tender cabbage pie

Grocery list:

sour cream - 100 ml
flour - 300 g
baking powder - 1 tsp
egg - here we will manage with 1 piece
butter - 150 g
salt - 0.5 tsp
sugar - 1 tbsp

Cooking:

We combine all the dry ingredients of the recipe, and this is our flour and salt, plus sugar and baking powder.
Now add the egg and sour cream to them, stir in good faith.
We spread the chilled butter into the resulting mass, which we cut in advance with a cold knife into 1 × 1 cm cubes, and now quickly (this is so that our butter does not have time to melt from the heat) we knead the dough.
Form the dough into a ball, wrap with cling film and refrigerate for an hour.
Next, roll out two layers. Prick the bottom with a fork - it will take over the filling. We will decorate the top one to our taste - flowers and leaves cut out of dough will come in handy here, or, as in the recipe above, we will make a neat mesh.
Lubricate the cake with an egg, put it in the oven, now it remains to wait for readiness - this is about 40-50 minutes.

By the way, take note of a couple of tricks:

a whole chicken egg for greasing the pie is usually a lot. And, in order not to attach its remains somewhere later, you can take a quail egg for these purposes.

a good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizing and give a light crunch on the palate.

3. Jellied dough for a delicious "lazy" cabbage pie

Grocery list:

kefir - 250 g
sifted flour - 250 g
eggs - you need 2 pieces
butter for lubrication - 10 g
soda - 1 tsp
salt - 0.5 tsp

Cooking:

Stir soda and salt in kefir, cover and send until in a warm place, let it stay there for 10 minutes.
Now, in kefir, which has grown decently in volume, we introduce eggs and beat the mixture.
Prudently sifted flour conscientiously mix with the already obtained workpiece. The result will be quite batter, everything is ok, as intended.
To further facilitate our own efforts to extract the cake, we will line the form with parchment, and, in turn, do not forget to grease it with butter.
Pour in half of our batter, put on it a pre-selected and prepared filling. It remains to pour the cabbage on top of the remaining half of the dough. We send our lazy pie to the oven. The oven will be at 180 degrees, it will take 40 or 50 minutes.

A nice bonus of the jellied pie (besides, the recipe is primitive and it takes a minimum of time) - it is very convenient to bake it in an assistant multicooker.

4. Dough without yeast for the simplest cabbage pie

Grocery list:

flour - 500 g
butter - 250 g
salt - 0.5 tsp
egg - 1 piece will be enough
water (or milk) - 25 ml

Cooking:

Combine the flour, which we first sift, as always, and salt.
Butter, still cold, chop into cubes, put in flour and quickly chop it all with a knife until the mixture becomes fine crumbs.
Let's beat the egg, add water (or milk) to it, stir it all one more time and send this mixture to our chopped crumbs.
Knead the dough (of course, imagining in the process how delicious our cake will turn out).
It remains to hold it in the refrigerator for about 20-30 minutes, and then arm yourself with a rolling pin and form a cake.
We are waiting for readiness all at the same 180 degrees.

5. A simple yeast dough recipe for your favorite cabbage pie

Grocery list:

flour - 640 g
milk - 250 ml
egg - 1 pc.
pressed live yeast - 30 g (or replace with dry - then 10 g)
vegetable oil - 4 tbsp.
sugar - 5 tsp
salt - 0.25 tsp

Cooking:

First, grind the egg, salt and sugar.
In warm (only not hot, with t not higher than 30 degrees!) Let the yeast disperse in milk, add the already prepared egg to it, mix everything.
Little by little, in several passes, we will add sifted flour to our mass of eggs and milk, and so we will gradually knead a very elastic dough.
At the end, pour vegetable oil, knead the dough again. It will come out pleasant to the touch and slightly glossy in appearance.
Now we cover our yeast dough - it's time for him to go up to a cozy and warm place, 20-30 minutes will be just right.
Let's wait, make sure that the dough has grown significantly, punch down and let it rise again. All!
Further, everything is knurled - we form the pie in such a way as to amaze the family not only with its taste, but also with external data (a yeast pie deserves to be worked on decorating it). We send it to the oven already waiting at 180 degrees. We are waiting and looking forward!

And the main life hack that absolutely works with yeast dough - do it slowly and only in a good mood!

6. Cabbage pie from ready-made puff pastry

Here the question is only in the choice, because ready-made puff pastry can also be yeast and yeast-free.

The main difference between one and the other is the number of layers. Dough without yeast, as a rule, has 140 or more of them. But for yeast dough, 30 layers will be a good indicator. What is called, feel the difference.

And therefore, yeast puff pastry is softer, rises better and grows in volume during baking. And, oddly enough, it is less caloric - about 240 kcal per 100 g.

But yeast-free puff pastry, since there are much more layers in it, and oil is hidden between them, already has 450 kcal per 100 g. This dough is drier, and the layers in the finished baking are better defined.

In terms of taste, there are no special differences between them, so only your preferences play a role here.

Another nuance is that store-bought puff pastry should be thawed at room temperature, and here it is important to avoid high heat in the kitchen, because then the butter between the layers can melt and, in fact, the puff pastry effect itself will not manifest itself when baking.

Phew! As you can see, the simple phrase "cabbage pie"Hides a wide scope for experimentation and creativity. Dare to find your perfect cake.

And in between experiments in the kitchen, be sure to look in, because we still have a lot of interesting things in store. Bye bye!

To prepare a pie with cabbage without yeast, we need the products indicated in the list.

Since the dough cooks quickly, let's start cooking a yeast-free pie with cabbage from the filling. Finely chop the onion.

We send the onion to sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

We recline in a colander, let the water drain, and squeeze the cabbage from excess liquid.

We attach cabbage to the onion, add butter and fry together for about 7 minutes. The filling is ready.

We sift the flour.

We spread the dough on the table and knead until the dough begins to come off the hands and the table. It should be soft, like an earlobe.

We roll out the dough in a baking dish, plus sides with a small crochet. We roll the dough shaker along the sides to remove excess dough.

Put the cabbage on the dough.

Bon appetit!

Cabbage and egg pie is very easy to prepare and will not take you much time. The dough in such a pie is very tender, slightly puffy and fragrant.

Cabbage and egg pie is great for breakfast or for an afternoon snack - with sweet tea or warm milk.

For a round detachable form 26cm:

White cabbage - 1/2 small cabbage (preferably young)
Carrots - 2 medium pieces
Greens (dill and / or parsley) - 1 medium bunch
Chicken egg - 3 pieces
Cream ( optional) - 150ml
Sour cream 20% - 200 grams
Butter - 200 grams
Flour - 350 grams (2 cups + for sprinkling)
Baking powder - 1 teaspoon
Salt, pepper - to taste
Vegetable oil - 3-4 tablespoons

By the way, if you have nowhere to put the remaining half of a head of cabbage, combine the preparation of a cabbage pie with an egg with the preparation of a Bavarian stew (with tomatoes and sausages). To do this, stew a whole head of cabbage with carrots (as indicated in the recipe below) and in step 7, divide the part of the stewed cabbage with carrots: use one for the cabbage pie, and save the other for making Bavarian cabbage stew (more on this recipe later).

Cooking

With a mixer at low speed, beat the butter at room temperature with sour cream. Add baking powder and 1 pinch of salt.
Gradually (continuing to beat the dough with a mixer or mixing by hand) add the sifted flour. At the end, quickly (!) Knead the dough with your hands and form a ball.
Butter dough does not like the heat of the hands, so do not knead it for too long. Otherwise, the dough will lose its airiness and tenderness.
Let the dough rest in the refrigerator for about one hour. In the meantime, work on the stuffing for the cabbage and egg pie.
Hard boil two chicken eggs, cool and finely chop. Finely chop the greens.
Finely chop the cabbage, and grate the carrots on a coarse grater (it will be much more convenient to do this with a food processor or meat grinder with special nozzles)
Heat oil in a large skillet, add cabbage and season with salt. Cabbage can be added in small portions. If you get a very dry filling, you can add hot water little by little. Simmer the cabbage, stirring, over medium heat, covered, for about 15-20 minutes.
Add the grated carrots to the cabbage and cook for about 10 more minutes. Remove the stewed cabbage from the heat, leave the cabbage to cool to room temperature.
In the cooled stuffing for the cabbage pie, add freshly ground pepper to taste, finely chopped greens and eggs. If the filling is dry, add cream.
Divide the chilled dough into three parts. Two parts for the base for the pie and a third for the top. Roll out the base for the pie and line it with a greased form, forming high sides.
Put the filling on the pie.
Roll out the rest of the dough and lay on the cabbage filling. Seal the edges of the top and bottom of the cabbage and egg pie.
Brush the top of the cabbage pie with the beaten egg and prick it all over the pie with a fork.
Bake the cabbage and egg pie at 165°C for one hour until golden brown and a dry match. Let the cake rest for 20 minutes before serving.

Pies with cabbage from yeast-free dough. Kapustnik - pie with cabbage from yeast-free dough

"Anti-crisis" pies - dough

Preparation of yeast-free dough

Stuffing for stewed cabbage pies

Cooking pies