Pies with cabbage in the oven: recipes. Pies with cabbage in the oven: step by step recipes

Today I propose to cook pies with white cabbage.

It must first be extinguished, so these recipes are quite long in time. However, your labors will not be in vain.

After all, this pastry is very satisfying, incredibly tasty and very homemade. So, without much preamble.

A step-by-step recipe for cabbage pies will help you cope with this pastry without any problems even without much experience in the culinary field.

Patties with stewed cabbage

In order to cook incredibly tasty and satisfying pies in the oven, you need to take the following products: for the dough: flour - 0.5 kg; water - 1 glass; margarine - 0.1 kg; granulated sugar - 3 tablespoons; egg - 1 pc.; yeast - 1 sachet; salt; for the filling: white cabbage - 0.5 kg; onion - 2 pcs.; garlic cloves - 2 pcs.; tomato paste; spices - to taste.

Pies cooked with cabbage on yeast dough are a classic version of pastries with vegetable filling. Of course, this is not a quickie. After all, in order to bake delicious pies, you must first prepare the filling. But the result is worth it. Try it yourself.

Pies with cabbage recipe with photo:

1. First, I will knead the dough. I dissolve the yeast in warm water, leave it for a while. I add melted margarine, granulated sugar, a pinch of salt.
2. I sift the flour, add in small portions, knead the dough.
3. Time to prepare the filling. I fry the onion in a pan until golden brown.
4. I add chopped cabbage, salt, pepper and carcass until tender.
5. A few minutes before the end of the stew, I add finely chopped garlic and a few tablespoons of tomato paste.
6. I divide the dough into small balls, roll it into cakes, lay the filling with cabbage, pinch the edges.
7. I spread baking paper on a baking sheet and place the pies at a small distance from each other.
8. Beat the egg and brush the top of the cake.
9. I place pies with stewed cabbage in preheated to 180 gr. oven until done. Bon appetit!

Patties with potatoes and sauerkraut

Now I suggest trying pastries with sauerkraut. The advantage of this recipe is that in the absence of sauerkraut, it can be easily replaced with ordinary white cabbage.

for the dough: flour - 0.5-0.7 kg; kefir - 1 tbsp.; vegetable oil - 1 tbsp; granulated sugar - 1/2 tbsp; soda;
for the filling: boiled potatoes - 0.5 kg; sauerkraut - 0.3 kg; onion - 1 head; spices.

Pies with cabbage in the oven step by step recipe:

1. I will prepare the dough on kefir. To do this, pour soda into kefir, wait for the reaction.
2. I add granulated sugar, salt, vegetable oil. I mix.
3. I sift the flour and add in small portions, knead a soft dough.
4. Time to prepare the filling. I make mashed potatoes.
5. I wash sauerkraut under running water, squeeze out excess water and stew in a pan.
6. Finely chop the onion and fry in a separate pan.
7. I mix onion with mashed potatoes and cabbage. The filling is ready.
8. I divide the dough into portioned pieces, roll out and lay out the filling. I pinch the edges and shape into a pie.
9. I lay out the pies stuffed with cabbage and potatoes on a baking sheet and place them in preheated to 200 gr. oven. As soon as the pies in the oven are browned, you can get it. Bon appetit!

Pies with egg and cabbage: a recipe for yeast dough

Egg and cabbage are a great filling for delicious pies. Of course, it requires separate preliminary preparation. Just in time for the yeast dough to come up, you can prepare all the ingredients for the filling.

For pies, you need to prepare the following products:

for the dough: flour - 3 tbsp.; milk - 0.2 l; granulated sugar - 2 tablespoons; egg - 1 pc.; yeast - 1 pack; grow oil; salt.

for the filling: egg - 6 pcs.; cabbage - 500 g; carrot - 200 g; onion - 1 head; water - 0.5 tbsp.; spices.

1. I dissolve the yeast in warm milk, leave for a while.
2. I add sugar, an egg, a little oil and salt. I mix.
3. I sift the flour and add in small portions, knead the dough and remove for 1 hour. Then I crush and clean again for 50-60 minutes.
4. Boil eggs for stuffing. After cooling, cut into cubes.
5. Finely chop the onion and fry.
6. I rub the carrots on a medium grater.
7. Finely chop the cabbage.
8. Add carrots and cabbage to onions, fry for five minutes.
9. Then I add water, salt, pepper and stew for fifteen minutes.
10. Mixed with chopped eggs.
11. I roll out the dough in the form of small cakes, spread the stuffing with cabbage, pinch the edges of the pies.
12. I spread on a baking sheet covered with baking paper, pies stuffed with cabbage, eggs and carrots at a short distance from each other and leave for 10 minutes so that the dough rises.
13. Brush the surface of each pie with beaten egg.
14. I place a baking sheet in preheated to 190 gr. oven and bake until a nice golden brown. Happy tea!

Pies with mushrooms and stewed cabbage: a recipe for yeast dough

The most delicious are pies with mushrooms and cabbage. Very satisfying and fragrant, they can be prepared for any occasion.

For pies, you need to prepare the following products:

for the dough: flour - 5 tbsp.; milk - 0.3 l; margarine - 1 pack; granulated sugar - 1 tbsp; egg - 1 pc.; yeast - 1 pack; salt.
for the filling: cabbage - 0.5 kg; onion - 1 head; mushrooms - to taste; tomato paste.

Cooking process in the oven:

1. I breed yeast in warm milk, add granulated sugar, a pinch of salt. I leave it for 15 minutes.
2. I melt the margarine, break the egg and add it to the yeast, mix.
3. I sift the flour, I introduce in small portions. I knead the dough and let it warm up.
4. I chop the onion and mushrooms and fry in a pan until golden brown.
5. Cabbage shredded and carcass over low heat.
6. I mix mushrooms and onions with cabbage, add a few tablespoons of tomato paste and continue to simmer for ten minutes.
7. I roll out the dough into small cakes. I spread the filling and pinch the edges.
8. I spread the pies stuffed with cabbage and mushrooms on a baking sheet covered with baking paper or foil.
9. Lubricate with a beaten egg and place in preheated to 180 gr. oven. As soon as the dough is browned, the pies can be taken out. Eat with pleasure!

Patties with stewed cabbage: a recipe for puff pastry

Puff pastry is in perfect harmony with the delicate stuffing of stewed cabbage. For pies, you need to prepare the following products:

for the dough: flour - 4 tbsp.; drain oil - 0.3 kg; water - 1 tbsp.; lemon juice - ½ tsp; salt; granulated sugar;
for the filling: cabbage - 0.5 kg; carrots - 1 pc.; onion - 1 head; spices.

The method of cooking in the oven is very simple:

1. I'll knead the dough. To do this, chop cold butter on a cutting board along with flour. It turns out flour crumbs.
2. I add a pinch of salt, a teaspoon of granulated sugar.
3. I pour cold water in small portions and begin to quickly knead the dough. I put it in the fridge to ripen.
4. I cut the onion into small pieces, grate the carrots and send them to the pan.
5. Shred cabbage and add to golden onions and carrots. I add water, spices and start simmering.
6. I tear off small pieces from the dough, roll it into squares.
7. I spread the filling in the center and form triangles. Brush with beaten egg.
8. I bake in the oven at a temperature of at least 200 gr.

If you have interesting recipes for stewed or sauerkraut pies, share with us. Photos of the finished dish are welcome.

As always, at the end of the collection are my tips on how to improve recipes for pies stuffed with cabbage.

• Before kneading the dough, be sure to sift the flour. This will give the baking extra splendor, as well as get rid of various foreign inclusions;
• when kneading the dough on water, the temperature of the liquid should be as cold as possible;
• when kneading dough, it is better to add liquid ingredients to flour, and not vice versa;
• the finished product will be more crumbly if more oil is added during kneading than liquid ingredients;
• the amount of soda in the dough should be no more than half a teaspoon. Otherwise, the dough will acquire an unpleasant odor and color, and will also become dense;
• all components for the test must be mixed in a clean bowl without foreign odors;
• so that the yeast dough does not stick to your hands during kneading, it is enough to grease your hands with vegetable oil;
• the working surface of the table before rolling out the dough must be sprinkled with flour or greased with oil, then the dough will not stick;
• if during rolling the dough sticks to the rolling pin, replace it with a bottle filled with cold water;
• so that the dough does not spread when pinching the edges, moisten the edges of the dough with plain water;
• after kneading the dough, first rinse the dishes and rinse with cold water, and then add hot water;
• Place the pies in the preheated oven. Do not open the oven at the beginning of baking, otherwise the dough will settle and no longer rise;
• it is better to store pies stuffed with cabbage in ceramic dishes under a linen cloth. This will keep the baked goods fresh and soft for several days.

My video recipe

And fagottini will not replace the usual delicious pies with cabbage for a Russian person. Cooked in the oven or in a frying pan - it doesn't matter! From the heat, from the heat, ruddy, lush - they are loved by both children and adults! Every young housewife should learn how to bake pies, as this is a delicious way to feed the family, please her husband and children. If you put more filling and less dough in the pie, the pies will not be a high-calorie dish.

Today I will tell you about the simplest recipe for making yeast dough for pies with cabbage, on the Internet the dough is known as “like fluff”, which is not surprising, layer by layer, fluffy dough envelops the filling and the pie itself turns out to be light and melting in your mouth!

Yeast dough for pies "like fluff", recipe:

(Ingredients for 20 medium sized patties)

• Kefir - 1 glass
• Refined oil - 0.5 cup
• Sugar - 1 tbsp. spoon
• Salt - 1 teaspoon
• Dry yeast - 11 grams (one small package)
• Flour - 3 cups (glasses of 250 ml)

Filling:

• White cabbage - 500 g.
• Onion - 2 pcs.
• Butter - 20 g.

For golden brown:

• Yolk of one egg
• Milk -2 tbsp. spoons

How to bake cabbage pies with dry yeast:

In a separate bowl or large mug, soak 1 packet of yeast in 1/3 cup warm water and 1 tablespoon sugar. Stir until smooth and set aside for 10-15 minutes. Thus, we check how high-quality the yeast is, whether they can raise the dough. If the dry yeast is fresh and strong, you will see a head of foam.

Kefir (1 cup) is heated, mixed with vegetable oil (0.5 cup). The resulting mixture should not be very hot (37-38 C), since we will combine it with yeast, which dies when mixed with hot.

The main secret of a successful yeast dough: all ingredients must be at room temperature.

The fat content of kefir does not matter, including its freshness. It has been noticed that on more acidic kefir, yeast dough turns out much better!

In a warm mixture of kefir and butter, add 1 tbsp. a spoonful of sugar.

One teaspoon of salt.

In a separate bowl, sift two cups of flour.

Pour in kefir with vegetable oil, mix.

We also send the approached dough to the dough.

Stir, and if the dough is completely liquid, sift an additional 1 cup of flour.

Get rid of lumps with a spatula.

Then we move on to kneading by hand. It is very easy and pleasant to work with the dough, since it practically does not stick to hands (due to the large amount of vegetable oil in the composition). I like this dough even more than butter in.

Cover the dough with a towel and send it to a place without drafts.

I put the dough in the oven (the oven must be off). An enclosed, draft-free space and 30-40 minutes of time is usually enough to get the dough to rise perfectly!

If you want to speed up the process, preheat the oven at the lowest temperature (50 C) for ten minutes before putting the dough into proofing. Then turn off the oven and put the bowl of dough into it (not on the bottom, but on the grate!) inside. The dough will rise much faster.

Stuffing for pies with cabbage

While the yeast dough for pies is resting, you can prepare the filling.

Heat the butter (about 20 grams) in a frying pan. We spread the finely chopped cabbage and simmer a little in butter (20 grams). Salt, pepper to taste.

Finely chop the onion and fry in a small amount of oil until slightly tanned.

Mix both parts of the filling for pies, put on a sieve so that excess oil is glassed.

We form pies with cabbage

The dough in the oven is getting higher and higher. After 1.5 hours after the start of proofing, it should double in comparison with the original volume.

We will prepare the risen dough and the filling for the formation of pies with cabbage. It is convenient to do this on a silicone mat, to which the dough will not stick. You can additionally flour the surface on which we will roll out the pies.

We break off small pieces from a large piece of dough (so that the dough does not stick to your hands, you can moisten them with a small amount of vegetable oil). The size of a piece of dough is the size of a tennis ball.

We spread the “koloboks” of dough on the surface where the pies will be, press down with the palm of our hand or fingers, turning into cakes about 1 cm thick.

We lay out 1 tbsp. heaping spoonful of cabbage stuffing with onions.

Carefully pinch the edges of the pies.

Lubricate the pies with cabbage with a mixture of one yolk and 2 tbsp. spoons of milk. For a crispy crust, you can add a pinch of salt, stir the mixture and only then grease the surface of the pies.

I always put yeast pies in a cold oven at 160 C. I bake until golden brown (about 35-40 minutes.

There is another trick that I didn’t remember about in time: so that the pies do not burst “along the seam”, it is better to turn them over on a baking sheet with the seam down before baking.

I grease the finished pies with a piece of butter and put them in a wicker basket so that the dough breathes and does not get wet. You can cool on a wire rack, covered with a towel.

This photo shows how pies with cabbage turn out from above and below.

Pies with cabbage on dry yeast are delicious, lush. I noticed another feature of the “like fluff” dough - pastries from it do not get stale for a long time.

No matter how much you would like to eat a pie from the heat of the heat - let it cool down a bit!

Another version of the test for pies is in the next video recipe. I have recorded for you a detailed master class of pastry, which is great for both sweet and hearty pies.

Bon appetit! I would be happy to answer any questions about the recipe. Write a review if you liked the “like fluff” dough! It will be nice to see the result of your labors from the test for this recipe.

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Today I will show you a recipe for pies with cabbage in the oven, but unusual. They are cooked on water, without yeast and with a lot of vegetable oil. The way they are formed is also not at all familiar to such baking.

So, first, lean yeast-free dough is made for pies on the water. I like this version of the dough because it is very elastic, it rolls out thinly and you do not have to wait for it to fit. By the way, you can also make sweet pies from it, with apples, other fruits or jam. Next, I’ll show you how to make a filling for pies with cabbage, onions and carrots, which turns out to be very tasty and perfectly complements them.

I have had such a recipe for baked pies with cabbage in the oven for quite a long time and periodically cook according to it. I can tell you for sure that they always turn out perfectly, and there was no case that something did not work out. I also advise you to look, which are very tasty and soft.

Ingredients:

• Water - 150 ml.
• Vegetable oil - 150 ml.
• Salt - 1 tsp
• Sugar - 3 tbsp
• Wheat flour - 380 g

Filling:

• White cabbage - 1/3 pc.
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomato paste - 2 tbsp
• Ground black pepper - to taste
• Salt - to taste

Additionally:

• Egg yolk - 1 pc.
• Water - 1 tsp

Step-by-step recipe for pies with cabbage in the oven

To make dough for pies without yeast, pour water into a deep bowl. Her temperature doesn't matter. Then I add salt, sugar and vegetable oil. I mix everything and pour in part of the flour, after which I begin to knead the dough. I add flour in 4 sets. At first it is more convenient to knead with a spatula, and when it becomes thicker, I knead with my hands so that it becomes smooth, uniform and gathers in one lump. After I leave it and do the stuffing.

Before stewing cabbage for pies, chop it. I also finely chop the onion and grate the carrots. I put the pan on the fire and pour vegetable oil into it, when it heats up, I transfer the prepared vegetables into it.

I fry the cabbage over high heat, and when it becomes softer and golden, I add salt, pepper and tomato paste. I stew everything until the cabbage is ready and soft, after which I remove it from the heat.

Next, I cut the dough into 8 parts, and then each of them in half again. As a result, 16 pieces come out. Due to the fact that you do not need to wait for the dough to rise, these are fairly quick pies on the water. I roll each piece thinly into a rectangle on a silicone mat, which does not need to be sprinkled with anything, because the dough is already with a lot of oil, which means that it will not stick.

Then, on one side, I spread the filling and bend the top and side parts, like on cabbage rolls.

Then I roll them up and I'm done. They are often referred to as cabbage cigar patties due to their oblong shape.

I put them on a baking sheet with parchment at a small distance from each other, and on top I grease them with yolk mixed with water to give them goldenness. I turn on the oven to 180 degrees and when it heats up, I put them to bake.

Here are some ruddy pies I got out of the oven. They baked for exactly 30 minutes. I transfer them from the baking sheet to the dish and let them cool slightly. They do not stick to parchment at all, but with the slightest effort, they are removed. I have had the recipe for Moldavian verzere pies with cabbage for quite a long time, I have already prepared them with different fillings. This time the child asked to make a few pieces sweet, so I wrapped 4 of them with chopped apples mixed with sugar. Due to the fact that I initially add a little sugar to the dough, they can be made with different fillings.

Here is a recipe for pies with cabbage in the oven turned out. They are very tasty, unusual in taste, like for pies, but believe me, if you make them at least once, then you will probably cook many more times later. They are delicious both warm and cold. Bon appetit!

On weekends I have more free time, so I always try to treat my family to delicious homemade food. This time I decided to cook and show you cabbage pies in the oven (step by step recipe). They are very tasty and fragrant. The dough is airy and porous, just like that. You can use any filling: potatoes, mushrooms with onions, cheese with ham, chicken.

It is very tasty with jam or jam. I decided to cook cabbage pies with onions. If desired, you can add more grated carrots to the filling or even use only cabbage without other vegetables. This recipe for cabbage pies in the oven is one of my favorites, because the dough will be ready in an hour!

Dough Ingredients:

• 500 g wheat flour
• 50 g fresh yeast
• 250 ml milk
• 125 ml sunflower oil
• 2 tbsp. l. Sahara
• 1 tsp salt

Filling Ingredients:

• 600 g white cabbage
• 1 onion
• 75 ml sunflower oil
• 1 st. l. apple cider vinegar
• salt to taste
• 0.5 tsp ground black pepper
• 0.5 tsp provencal herbs

Additionally:

• 1 yolk
• 1 st. l. cold water

How to cook pies with cabbage in the oven:

In a deep bowl, mix granulated sugar and crushed fresh yeast.

In a small ladle, heat the milk to 36-40 degrees and fill it with a dry mixture. Mix the ingredients with a whisk so that the yeast and sugar are completely dissolved.

Then pour odorless vegetable oil into the resulting mixture, add fine salt.

Mix everything until smooth. In parts we introduce the sifted flour.

First, we will mix the dough with a spoon, then transfer it to the work surface and continue to knead with our hands. Lubricate the dishes and the dough itself for pies with cabbage in the oven with sunflower oil and leave to approach, covering with a dry towel.

After about 40-60 minutes, the dough will rise and you can work with it.

In the meantime, let's prepare the filling. Remove the top damaged and contaminated leaves from the cabbage. Cut out the stalk and cut the cabbage into thin strips. For this purpose, it is convenient to use a special shredder.

We remember the chopped cabbage with our hands so that it starts up the juice, and put it in a deep frying pan with sunflower oil. Stirring, we will fry it until soft. Then add chopped onion to it, as required by the recipe for yeast pies with cabbage in the oven.

Stir the filling and continue to fry it over low heat for another 5 minutes. Then pour apple cider vinegar to taste, salt and season the filling with spices. Mix the ingredients and after a minute remove the pan from the heat. Transfer the filling to another bowl so that it cools faster.

Punch down the risen dough and divide into 12 pieces. Using a rolling pin, roll out the dough into an oval and put a tablespoon of cabbage filling on it.

Pinch the edges of the pie, form a curly pigtail from the seam. Thus, we will form all the delicious pies with cabbage in the oven. Put them on a baking sheet greased with vegetable oil and leave to proof for 15 minutes. Then we grease the products with yolk mixed with water, and send them to the oven, turned on at 200 degrees.

As I once wanted to cook pies with cabbage in the oven, I just don’t have the strength. The desire did not leave me for several days, and so I decided to cook. I will say right away that it was a very long time ago, and I had no experience with dough, but I always wanted to learn how to cook delicious pastries. I had one recipe in the book, I did everything as described and ... gave it to the dog. It was impossible to eat them: the filling leaked out, the dough fell apart, and even the sour smell of yeast remained. I already thought that I would never cook pies with cabbage, but one incident changed everything. A friend from Belarus came to visit me, and in one conversation she told me her proven recipe for yeast pies with cabbage. And what was my surprise when I tried to bake them. Soft tender dough and juicy filling - exactly what I expected. And since then, for baking pies and pies, I use only this yeast dough recipe. And with what kind of filling you do not cook pies, they turn out to be airy like fluff.

I note that the amount of flour in the recipe is indicated approximately, it depends on many factors: the quality of the flour itself, the correct proportions of the ingredients, the fat content of the oil, the quality of the yeast and the category of eggs. This time I needed 25 grams more flour, so be prepared for this, take flour with a small margin.

From this amount of ingredients, 24 large pies come out, which are quite comfortably placed on two baking sheets. And if you have limited time to form 24 beauties, then you can cook one large yeast pie with cabbage, dividing the number of ingredients by 2.

Ingredients:

for the test:

• 500 ml of milk;
• 16 g (4 tsp) yeast;
• 1 egg;
• 1/2 st. Sahara;
• 1 kg of premium flour;
• 50 g of refined vegetable oil;
• 150 g butter;

for lubrication:

• 1 egg;
• 1 tbsp ice water;

For filling:

• 1 small head of cabbage (600-700 g);
• 1 small carrot;
• 2 small onions;
• 2 tbsp tomato paste;
• 2-3 tbsp vegetable oil for frying;
• greens to taste;
• salt, pepper to taste.

How to cook yeast pies with cabbage, recipe

1. First, prepare the yeast dough. Pour milk into a saucepan and heat up to about 30-40 degrees. You can check the temperature of milk by dropping a little on your wrist. Milk should be warm, but not burnt.

2. Drive 1 egg into a convenient deep bowl.

3. Pour in the milk and mix with a whisk until smooth.

4. Pour in the yeast, trying to evenly distribute it over the entire surface of the milk.

5. Pour sugar in the same way. In order for the yeast to start acting faster, you need to sprinkle it with sugar, and not just quickly add all the sugar to the bowl. Add salt. It dissolves easily in a liquid mass. There is an opinion that salt should be added at the end of the dough kneading, as it slows down the yeast growth process. In practice, it has been verified - this rule does not apply to fast-acting yeast, and our grandmothers often added salt to the dough to natural yeast.

6. Mix the dough with a spoon or whisk and put it in a calm, warm place for 15-20 minutes.

7. The yeast began to work - foam appeared on top, the dough rose noticeably and became airy.

8. We measure the oil, transfer it to a microwave-safe dish. Set to minimum power. The butter should melt, not boil.

9. Pour in half of the pre-sifted flour. Ideally, before cooking, the flour is sifted not even once, but two or three times. Sifted flour will fill the dough with oxygen.

10. We begin to knead the dough with a spoon.

11. Pretty quickly, the dough becomes homogeneous and begins to lag behind the walls of the bowl.

12. Butter after a visit to the microwave became liquid and warm. You can also melt it with a water bath, the result will be no worse. If the oil is overheated, cool it to about 40 degrees.

13. Pour the prepared butter into the dough, add vegetable oil. As you can see, we add fats to the dough at the very end, and this is very important. If you add oil earlier, the dough will turn out rougher and less airy.

14. Mix the dough so that both types of oil are well absorbed. With the introduction of fats in the form of butter and vegetable oils, the dough sagged noticeably.

15. Pour in the remaining flour. Now we knead the dough well with our hands. Yeast is very fond of heat, so the dough must be kneaded for a long time, with warm and dry hands. A well-kneaded dough will not smell like yeast, it will become smooth and uniform, it will stop sticking to your hands. If the dough continues to be very sticky, add a little more flour. But do not overdo it, it should remain very light, soft, airy and elastic. This dough is very pleasant to hold in your hands.

16. If you have a small bowl, divide the dough into two parts, as I did. Otherwise, you risk seeing the dough escaping from the bowl.

17. We cover the bowl with the dough with a lid or a damp kitchen towel and put it in a warm place for 1.5 - 2 hours. When the dough rises well, you can work with it further.

18. Let's move on to preparing the filling for yeast pies with cabbage. Grate the carrots on a coarse grater.

19. We clean the onion and wash it under ice water. We cut finely. Cold water will keep us from shedding tears over onions.

20. Rub the cabbage on a grater or finely chop with a knife.

21. We select a convenient deep frying pan. Add onions and carrots to hot oil. We fry everything together for 5-7 minutes.

22. Add all the cabbage. Do not worry that the cabbage came out too much, after 10 minutes it will greatly decrease in volume. Pour in a glass of water and simmer over medium heat, stirring occasionally.

23. The cabbage was fried, became yellowish and soft.

24. Add tomato paste.

25. Mix cabbage. Finely chop the dill, add to the cabbage. Salt, pepper.

26. Mix well, taste. Let the filling cool completely. If it's cold outside, I take the pan out onto the balcony.

27. The dough has grown noticeably within 1.5 hours (about 3 times).

28. Now the most important stage is the formation of pies with cabbage. Dust the work surface with flour. We take half of the dough from one bowl and form a sausage (4 sausages should come out of the whole dough).

29. Divide the sausage into 6 identical parts.

30. Each part is slightly flattened with the palm of your hand.

31. Flat cakes should not be very thick, otherwise it will not work to make pies. But they should not be thin, otherwise the dough may tear under the weight of the filling.

32. Drain the juice from the cooled cabbage, we need the filling without excess moisture. We spread about 1 tbsp in the center of the cake. fillings.

33. We proceed to the formation of a pie with cabbage. First of all, we fasten the edges of the cake in the center.

34. Now we fasten all the edges of the dough very firmly so that the filling does not leak out during baking.

35. Put the pie on the table and gently pull it out.

36. We connect the tails and press them well with our fingers to each other. We check if the seam of the pie has come apart while we glued the ponytails.

37. Put the pie on a parchment-lined baking sheet with the seam down. We form and shift all the pies one by one on a baking sheet. Leave a place on the baking sheet between the pies, they will increase by 2 times. Now the pies should be spaced. This is very important, otherwise the dough may disperse or crack during baking. So, leave the formed pies for 20 minutes in a warm place without drafts.

38. After 20 minutes, beat the egg with a fork and grease our pies with it, which have already grown noticeably. If you want the pies to be glossy on top, then you only need to lubricate with yolk. In this case, for the total number of pies, you will need 2 or even 3 yolks.

39. We send the baking sheet to the oven preheated to 190 degrees and bake until golden brown (about 20 minutes).

These are delicious and ruddy homemade pies with cabbage.

The filling, as promised, came out very juicy. Bon appetit!