Delicious filling for pies made from fresh cabbage. The filling for pies with cabbage is very tasty - recipe review. We will use such products
Fried and baked pies with cabbage filling are loved by many. And although a vegetable with a hundred clothes without fasteners is available at any time of the year, I don’t think that this is precisely the reason for the popularity of cabbage pies. After all, first of all, it is very, very tasty! The soft, slightly sour filling makes the pastry so appetizing that you simply can’t tear yourself away from it! So I absolutely do not recommend it for those who have a thin waist!
Incomparable filling for sauerkraut pies
Sauerkraut is a wonderful filler for fried and baked pies. The light sourness fits wonderfully into the flavor tandem with the thin crispy dough. You could say this is one of my favorite fillings.
To prepare you will need to take:
- 1 medium-sized bright orange carrot;
- 1 small onion (regular yellow or white);
- 500-600 g sauerkraut;
- 3 tbsp. l. vegetable oil (any kind, but odorless).
Preparation procedure:
Scrape the carrot skin or carefully cut it with a knife (if the root vegetable is “old”). Then chop into thin strips or use a coarse grater. Pour vegetable oil into the frying pan. Heat it up and add the carrots. While the carrots are frying, work on the onions so as not to waste time. Peel the onion. Rinse and chop. It can be small, it can be larger – whoever likes it. Then send the slices to the carrots. Sauté for a couple more minutes. Allow the vegetables to become golden and crispy, but do not overdo it. It's time to remember cabbage. Squeeze it out of the brine and add it to the frying pan with the carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes briefly remembering it in order to stir it and “forget” again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.
Pie filling made from fresh cabbage and tomato
It's fresh in itself White cabbage does not have a pronounced taste or aroma. But this only works to our advantage, home-made cooks. We will bring the taste of our cabbage filling for rosy pies and pies with the help of aromatic spices and sweet and sour tomato.
So, what do we need:
- white cabbage – 1 kg;
- small onion – 2 pcs.;
- medium carrot – 2 pcs.4
- tomato paste – 6 tbsp. l.;
- 1 tsp. salt;
- 2 tsp. Sahara;
- bay leaf – 1-2 pcs.;
- a pinch of ground red and black pepper;
- 2 glasses of hot water;
- a little vegetable oil for frying onions and carrots.
Method for preparing the filling:
Chop the cabbage thinly. You can mash the “old” one with your hands so that it becomes softer faster when stewing. Peel and wash the carrots and onions. Grate or chop the carrots (as you are used to). Chop the onion into cubes. Fry vegetables in hot oil. Add cabbage straws. Mix well so that the frying is evenly distributed over the future filling. Add tomato paste, diluted in a glass of warm water. Add another glass of water. Stir. Simmer the filling for fried pies from fresh cabbage with tomato in a frying pan without a lid, stirring occasionally, for 12-15 minutes. Then add spices, salt and sugar. Stir and cook until the liquid has completely evaporated. This will take another 7-10 minutes.
Fragrant cabbage filling for pies (delicious recipe with mushrooms)
Mushrooms not only go well with cabbage, but also add flavor to the filling. delicate aroma and taste. Therefore, the pies will turn out great, rest assured.
Make sure you have the following ingredients:
350 g fresh white cabbage;
champignon mushrooms – 250 g;
leek - 1 stalk;
refined vegetable oil – 1.5-2 tbsp. l.;
garlic – 1 clove;
black pepper - a pinch;
salt - to taste.
How we will cook:
Peel the queen of our dish from the top sheets and wash. Chop into thin strips. Fry in a frying pan with half the specified amount of vegetable oil. While the cabbage straws are fried until soft, you will have time to finish with the other ingredients of the filling. But don’t forget to stir occasionally to prevent it from burning. Peel the mushrooms from the film or simply wash them. Then cut into large cubes. Cut the white part of the leek into thin half rings. When the vegetable is cooked, transfer it to a bowl. Place the mushrooms in a dry frying pan without oil and place over medium heat. Wait until all the liquid has evaporated from the mushrooms. Then pour the remaining oil into the pan. Add the chopped onion and fry everything together until golden brown. Pour the cabbage into the frying pan when almost ready to fry. Salt, pepper and add garlic passed through a press. All that remains is to stir, simmer for a minute or two and cool. And, of course, don’t forget to try it before making the pies. After all, under-salting or lack of spices in the filling is just as critical as over-salting. Everything should be in moderation.
Pies with cabbage and eggs are also very tasty. Step by step recipe See how to prepare this filling.
This is how varied cabbage fillings can be for fried and baked pies and pies. Choose, cook, enjoy!
vcusnyshka.ruIngredients
- 500 g flour;
- salt - to taste;
- 2 tablespoons sugar;
- 22 g dry yeast;
- 250 g butter;
- 400 ml milk;
- 1 head of cabbage;
- 4 eggs.
Preparation
Sift the flour, add ½ tablespoon of salt, sugar and yeast, mix thoroughly. Place in flour butter and mash it into coarse crumbs with your hands. Pour in 250 ml of milk and stir until smooth. Cover the dough with a towel and leave in a warm place for 40–60 minutes.
Cut the cabbage into small strips and place in a frying pan with heated oil. Fry over high heat for about 10 minutes, stirring occasionally. Then reduce the heat, pour in the remaining milk and simmer for another 20-30 minutes. Salt the cabbage to taste. 3 hard-boiled eggs, cool, peel and cut into small cubes.
When the dough has risen, roll it out into two layers. One of them must be larger than the other. Place a larger layer of dough on the bottom of the baking dish, spread the cabbage and eggs over it and cover with a second layer.
Bring the edges of the dough together firmly and make several pricks on the surface of the pie with a fork. Brush the cake with beaten egg and place in an oven preheated to 180°C for 30 minutes.
vkusnoblog.net Ingredients
- ½ head of cabbage;
- 1 carrot;
- 300 g champignons;
- salt - to taste;
- ¼ bunch of green onions;
- 500 g;
- 1 egg.
Preparation
Heat the oil in a frying pan. Cut the cabbage into small strips, grate the carrots, and cut the mushrooms into thin slices. Place these ingredients in a frying pan and fry, stirring occasionally, for about 15 minutes.
Add salt and chopped onion to the finished filling and mix. Roll out the dough into two layers and place one of them on the bottom of the pie pan. Spread the filling and cover with another layer of dough.
Bring the edges of the dough together and brush the pie with beaten egg. Prick it several times with a fork to let steam escape. Bake the pie at 180°C for about 25 minutes.
donalskehan.com Ingredients
- 30 g butter;
- 1 onion;
- 1 head of cabbage;
- salt - to taste;
- 2 tablespoons flour;
- 350 ml hot;
- 1 ½ teaspoons;
- 150 ml cream;
- 400 g ham;
- 350 g puff pastry;
- 1 egg.
Preparation
Melt almost all the butter in the pan. Add the onion, chopped into half rings, and fry over low heat for 15 minutes, stirring occasionally.
Coarsely chop the cabbage and place in boiling salted water for 10–15 minutes. The cabbage should not be completely cooked. Then drain the water from it and place it in a container with cold water.
In a saucepan, melt the remaining butter over medium heat, add the flour and cook for a minute, stirring constantly. Pour in the broth and stir until it thickens. Reduce heat and simmer for 3-4 minutes. Add salt, pepper, mustard and cream, stir and cook for another minute. Add ham cubes, cabbage and onions to the sauce and mix well.
Transfer the filling to a rimmed baking dish. Roll out the dough to the size of the mold. Cover the filling with it and press down the edges of the dough with a fork. Brush the surface of the pie with beaten egg and place in an oven preheated to 180°C for 25 minutes.
candy-time.ru Ingredients
- 200 g flour;
- 100 g butter;
- 2 tablespoons of water;
- salt - to taste;
- 4 eggs;
- 250 g minced meat (you can use any minced meat, such as pork or beef);
- 2–3 tablespoons of vegetable oil;
- ¼ head of cabbage;
- 200 ml cream;
- 50 g hard cheese;
- ground black pepper - to taste.
Preparation
Mix flour, butter, water, a pinch of salt and egg until smooth. Wrap the dough cling film and place in the refrigerator for 30 minutes.
Fry the minced meat in hot oil for 15 minutes. Add finely chopped cabbage and salt to the meat, stir and cook for another 5–10 minutes. Beat the remaining eggs and cream. Add finely grated cheese, salt and pepper, then stir.
Roll out the chilled dough and place it on the bottom of the baking dish, pressing it against the sides. Spread the cabbage and meat filling over it and fill it with the cheese mixture. Bake for approximately 40 minutes at 180°C.
volkovslava/Depositphotos.com Ingredients
- 6 tablespoons of vegetable oil;
- 1 onion;
- ¼ head of cabbage;
- 1 carrot;
- 3–4 potatoes;
- salt - to taste;
- ground black pepper - to taste;
- 200 g sour cream;
- 100 ml water;
- 1 teaspoon sugar;
- 600–700 g flour;
- ½ teaspoon baking powder;
- 1 egg.
Preparation
Heat half the oil in a frying pan and lightly fry small strips of onion in it. Add thinly sliced cabbage and grated carrots and cook for a couple of minutes, stirring occasionally. Add finely diced potatoes, salt and pepper and stir. You can add other seasonings of your choice. Fry for 5-7 minutes, then cool.
Mix the remaining butter, sour cream, water, sugar and a pinch of salt. Sift the flour and add it to the liquid ingredients along with the baking powder. Knead the dough. If it turns out runny, add a little more flour. Leave the dough for 15 minutes.
Then roll it out in two layers according to the size of the baking dish. Place half of the dough on the bottom of the mold, spread the filling over it and cover with another layer. Connect the edges tightly, make several punctures on top with a fork and. Bake the cake at 180°C for approximately 30 minutes.
povarenok.ru Ingredients
- 500 g minced meat (you can use any minced meat, such as pork or beef);
- 3–4 tablespoons of vegetable oil;
- 1 head of cabbage;
- salt - to taste;
- ground black pepper - to taste;
- 1 kg puff pastry;
- 50 g butter.
Preparation
Place the minced meat in a frying pan with heated oil and fry until golden brown. Add finely chopped cabbage, salt and pepper to the meat, stir and cook for another 15-20 minutes.
Roll out the dough into two layers, one of which should be larger than the other. Place a larger layer on a baking sheet, spread the filling over it and cover with a second layer. Bring the edges of the dough together and poke a few holes in the top with a fork.
Place the baking sheet in an oven preheated to 180°C for 40 minutes. Lubricate ready pie melted butter.
mydeliciousmeals.com Ingredients
- ¼ head of cabbage;
- 2 carrots;
- 2–3 tablespoons of vegetable oil;
- salt - to taste;
- ground black pepper - to taste;
- 400 ml kefir;
- 1 egg;
- ½ teaspoon of soda;
- ½ teaspoon vinegar;
- 300 g flour;
- 1 tomato.
Preparation
Cut the cabbage into small strips and grate the carrots. Place the vegetables in a frying pan with heated oil, season with spices, stir and cook for 7-8 minutes.
Mix kefir, egg, a pinch of salt and soda, quenched with vinegar. Gradually add flour, stirring constantly. Pour the dough into a deep baking dish, place the filling and tomato slices on top. Bake for 30–40 minutes at 180°C.
kevserinmutfagi.com Ingredients
- 500–550 g flour;
- 5 g dry yeast;
- 3 teaspoons sugar;
- salt - to taste;
- 400 ml warm milk;
- 3 tablespoons vegetable oil;
- 2 onions;
- 1 carrot;
- ½ head of cabbage;
- 250 g of fish (for example, saury);
- 1 egg.
Preparation
Add yeast, sugar and salt to the flour and stir. Pour in the milk and stir again until smooth. Knead the dough with your hands for 10 minutes, cover with a towel and leave in a warm place for an hour.
Heat the oil in a frying pan and lightly fry the onion half rings. Add grated carrots and finely chopped cabbage, season with salt and simmer for 20–30 minutes, stirring occasionally. Mash the canned food with a fork, add vegetables to them and stir.
Roll out the dough in two layers. One of them must be larger than the other. Place a larger layer of dough into the baking dish, spread the filling over it and cover with a second layer. Bring the edges together, poke a few holes with a fork and leave for 15-20 minutes.
Then brush the pie with beaten egg and place in an oven preheated to 180°C for 30–40 minutes.
postila.ru Ingredients
- ½ head of cabbage;
- 2–3 tablespoons of vegetable oil;
- 1 carrot;
- 1 onion;
- several sausages;
- 2 cloves of garlic;
- salt - to taste;
- ground black pepper - to taste;
- 1 bunch of parsley or other herbs;
- 500 g puff pastry;
- 1 egg.
Preparation
Finely chop the cabbage and fry in hot oil for about 10 minutes. Add grated carrots, finely chopped onions and sausages cut into slices. Cook, stirring occasionally, for another 10–15 minutes. Then add chopped garlic, spices and chopped herbs and fry for a couple more minutes.
Roll out the dough in two layers. One of them must be larger than the other. Transfer the larger layer into a baking dish, spread the filling over it and cover with another layer, bringing the edges together.
Make several punctures on the surface of the pie with a fork and brush with beaten egg. Place in an oven preheated to 180°C for 30–40 minutes.
;Preparation
Chop the onion and garlic. Finely chop the pepper. Peel the tomatoes and grate them. Mix the minced meat with prepared vegetables, rice, chopped parsley, spices and half the broth. Place the filling in the refrigerator for an hour.
Remove the stalk from the cabbage, lower the head of cabbage into boiling water for 5–7 minutes and remove the steamed leaves. Place a few leaves in a pan with a removable bottom so that they hang slightly over the edges. Place half of the filling on them, pour in half of the remaining broth and cover with cabbage leaves. Make another similar layer with the remaining ingredients.
Grease the pie with vegetable oil, cover with foil and place in an oven preheated to 180°C for about an hour. Remove the foil, sprinkle with grated cheese and bake for another 10 minutes until the cheese is lightly browned.
Cabbage pies can be prepared in many ways and each time surprise your family with new combinations of flavors and presentation. In this article you will learn how to make cabbage filling for pies and rolls.
Stewed cabbage with onions
The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage prepared in this way can be served as a side dish or warm salad. The filling for cabbage pies is prepared as follows:
- Peel one large onion and cut it into half rings.
- Finely chop 500 grams of cabbage. It is best to use a special knife so that you end up with a long straw.
- Sprinkle the cabbage with salt and press with your hands. Leave it for a while and wait until the juice comes out.
- Heat a frying pan and fry the onion until golden brown.
- Add the cabbage to the onion and cook it over medium heat, remembering to stir.
- Add some water to the pan and simmer the vegetables over low heat.
- Remember that young cabbage will be ready much faster than winter cabbage.
- Taste the vegetables and add a little salt and pepper if necessary.
To make your baked goods more satisfying and tasty, we recommend making a combined filling. But do not forget that it is put into pies only in finished form. The cabbage filling for minced pies is prepared as follows:
- Take two or three onions, peel them and cut them into cubes.
- Wash and peel one carrot. Grate it on a fine grater as is usually done to prepare carrots in Korean.
- Fresh Forest mushrooms or champignons (350 grams) cut into cubes.
- Heat a frying pan over the fire and fry the vegetables. After a few minutes, add the mushrooms and continue cooking.
- Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under a lid until soft.
- Fry 300 grams of mixed minced meat (you can take half pork and beef) in a small amount of vegetable oil, add salt and pepper.
- When all the products have cooled, they need to be mixed, adding salt or spices if necessary.
This cabbage filling is perfect for pies baked in the oven or fried in a pan. To save time, you can divide the dough into two parts and make one large pie.
A pie with cabbage. Filling (recipe) with egg and onion
This dish will help you travel back to childhood, when your mother or grandmother cooked tasty pie With classic filling“cabbage-egg-onion.” To cook this wonderful dish, you need:
- Cut three or four onions into half rings and fry them in a frying pan until translucent.
- Chop one small head of cabbage using a special knife so that you get thin strips.
- 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, add salt and pepper.
- Drain the water through a colander and run cold water over the cabbage. To get rid of excess liquid, squeeze the workpiece with your hands and place it in the pan with the onions. Heat the vegetables together and let them cool.
- Mix all the products, salt and add your favorite spices.
Cabbage filling for pies prepared according to this recipe can be perfectly stored in freezer and will not lose its taste when defrosted.
Sauerkraut baking filling
The recipe for this filling will help you out in the winter, when you can use homemade preparations. You can prepare it as follows:
- Grate the washed and peeled carrots on a medium grater, and cut one onion into half rings.
- Fry the vegetables in a frying pan.
- Rinse 300 or 400 grams of cabbage under running water, squeeze and place in a frying pan.
- Simmer the vegetables over low heat until tender, and at the very end add salt and pepper.
The savory cabbage filling for oven-baked pies will be ready to use as soon as it has cooled a little.
Stuffing prepared in a slow cooker
As you know, progress does not stand still, and it is imperative to take advantage of its fruits. Therefore, we invite you to prepare the original filling using modern technology. Peculiarity this recipe is that we will use both fresh and sauerkraut. So, let's begin:
- Take 400 grams of sauerkraut, rinse, and chop with a knife if necessary.
- 400 grams of fresh cabbage and one onion also need to be finely chopped.
- Pour some vegetable oil into the multicooker bowl and heat it slightly using the “Frying” program.
- After this, add sauerkraut and onions and cook until the excess liquid has evaporated. Remember that the filling needs to be stirred periodically.
- When the vegetables are ready (determine this by eye), you can add fresh cabbage, any seasonings and tomato paste to them.
- Set the “Extinguishing” program for about half an hour. After this, you need to try the filling and, if necessary, extend the cooking time.
Ready 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 pastry
If you don’t know what to prepare for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for future use, freeze it and take it out as needed. To do this you need:
- Chop one forkful of cabbage (about three kilograms) with a knife or in a food processor. Boil until tender and then drain off excess water.
- Cut three or four onions into half rings, add salt, add sugar and simmer until soft. After this, 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 preparing the roll. To do this, defrost the plates of ready-made puff pastry (you can buy it at any supermarket), roll it out, and brush with vegetable oil. Place the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll using a napkin. Bake the dish in the oven on a baking sheet lined with baking paper. The pie can be brushed with egg and sprinkled with sesame seeds.
Conclusion
It would seem that the filling for cabbage pies is very simple to prepare. However, the result of your culinary work will depend on its taste and quality. Therefore, try to find recipes for yourself that you and your loved ones will like.
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How to stew cabbage for pies video recipe - step by step
Below you will find step by step video a recipe that will help you with cooking.
Looking at the tips on how to stew cabbage for pies, you can easily prepare this dish at home, having all the necessary ingredients.
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How to stew cabbage for pies, cabbage filling for pies, filling for cabbage pies, cabbage pie filling recipe
The dough and filling for pies can be very diverse. The cabbage center inside a butter, yeast, unleavened, puff pastry, fried or baked flour product harmonizes wonderfully with other vegetables, boiled eggs, rice cereal, fried mushrooms, juicy minced meat.
Even without cooking experience, novice cooks will be able to create wonderful hearty, tasty and aromatic pies.
Very tasty filling: a simple recipe
Homemade baked goods have always been different from store-bought baked goods - because they can be lower in calories, fresher and more flavorful. The juiciest ones are undoubtedly the cabbage pies. Having chosen the type of dough kneading yourself, prepare very delicious filling quite simple.
Vegetables will first need to be peeled and cut before the thermal process. You can finely chop the onion into cubes, wash the carrots and chop finely on a grater. The cabbage should be fresh, it should be chopped thinly and finely, you can use a food processor.
Fry the onion in half the specified amount of oil.
When it becomes transparent, add carrots to it. Frying these vegetables takes no more than five minutes.
At this time, you can mash the cabbage a little with your hands to make the filling softer and juicier.
When the vegetables in the frying pan change their color to rosy, golden, add cabbage, pepper, salt and add the rest of the oil. After three minutes you can add water. Stirring occasionally, the mixture should simmer for twenty minutes. Then turmeric is poured in, the filling for the pies is mixed again and left on the stove for a couple of minutes.
Allow the delicious cabbage filling to cool before cooking the pies. Any type of dough is suitable for it, but you should pay attention to the fact that all vegetables should be finely chopped for convenience when rolling the baked goods.
Fresh cabbage filling with rice
One of the most delicious, rich fillings for pies is cabbage in an excellent combination with rice cereal. Such a treat can become a hearty snack, which will quickly satisfy your hunger. The main principle of preparing a tasty center for the pie will be the speed of thermal processes, bringing its components to half-cookedness, so that the cabbage does not lose its juiciness, and the rice swells, but is a little damp.
To create the filling you will need:
- fresh cabbage – 0.5 kg;
- short grain rice – ½ cup;
- ground pepper – 3 g;
- sunflower oil – 20 ml;
- salt – 5 g (1/2 tsp);
- onions, carrots – 100 g;
- water – 0.2 l.
The cabbage and rice filling will be ready in 30 minutes, and for the body the nutritional value it will be only 73 kcal per hundred grams.
First of all, the cereal is washed and the water is brought to a boil. Rice is added to the hot liquid and cooked for ten minutes until half cooked. All vegetables are peeled, washed and chopped - onions into small squares, carrots also or grated on a fine grater. The cabbage is finely chopped and mixed with the rest of the vegetables.
Next, the oil is heated in a frying pan, then the vegetables are sent there and quickly fried all together. The rice can be washed and the cabbage cooled. Afterwards, the components of the filling for the pies are salted and mixed.
This method of preparing a tasty core is very suitable for baking pies in the oven - both the rice will cook and the cabbage will be very juicy.
Filling with egg and cabbage
Wonderful, healthy vegetable– cabbage goes well with many other foods. You can use it to prepare the filling for pies, both fried in a pan and baked in the oven. Hard-boiled eggs will be an excellent addition to cabbage, and pies with such a core can be eaten hot or cold, simply washed down with tea. To create the egg-cabbage filling you will need:
- young cabbage – 0.75 kg;
- water – 150 ml;
- chicken eggs - 4 pcs.;
- vegetable oil – 30 g;
- onion – 150 g;
- salt, pepper mixture - ½ tsp each.
In general, even slowly, preparing the filling for the pies takes thirty-five minutes. Her energy value averages 65 kilocalories per hundred grams.
From the main ingredient of the filling - cabbage, you need to remove upper layer leaves and finely chop it into strips. Remove the skins from the onion, cut into half rings, and mix with cabbage. Add some salt to the vegetable mass and mash it a little. Send the eggs to boil hard.
Heat oil in a frying pan and quickly fry the cabbage for a few minutes. After this, add pepper and water. Simmer for twenty minutes, stirring. Finely chop the eggs and mix with the pre-cooled cabbage mixture.
The filling is suitable for any type of pies, pies, and can perfectly satisfy hunger at a picnic.
How to make cabbage stuffing with mushrooms
Regardless of the season, you can find fresh cabbage on the shelves of stores, markets, and supermarkets. This is a very healthy, inexpensive vegetable with which you can make an excellent mushroom filling for pies. In this case, it is better to use your favorite variety of fresh or dried mushrooms, and also choose a convenient way to knead the dough. To create a fragrant center for pies in the oven you will need:
Preparing the filling can easily be done in forty-five minutes. 100 grams of cabbage-mushroom center will contain 56 kilocalories.
Fresh mushrooms, unlike dried ones, do not need to be boiled, so they are cleaned, washed, large ones are cut into cubes, and small ones are left whole. Peel the onion and cut it into small squares. Garlic is also peeled and chopped. The cabbage is shredded into small strips or finely chopped using a food processor.
In heated oil, first brown the onions and garlic, and then pour them into a separate container. Next, you can fry the mushrooms in the same frying pan until fully cooked, add cabbage to them, adding salt and pepper. Stirring with a wooden spatula, simmer the filling a little for five minutes and add the onion-garlic mixture.
Although the mushrooms are completely ready, you still need to keep the vegetable mass on the stove until the cabbage becomes transparent and soft, because the filling will then be baked inside the dough in the oven.
Filling for sauerkraut pies
None of the possible fillings for pies will be as juicy, healthy, and containing a huge amount of vitamin C as tasty, aromatic sauerkraut. It gives the dish an excellent light “sourness”, combined with crispy puff and fluffy butter dough. Such a tasty center with cabbage can also be used for pies and dumplings. To create the filling for the pies you will need:
- sour sauerkraut – 0.4 kg;
- carrots, onions – 100 g;
- vegetable oil – 30-40 g;
- sugar – ½ tsp;
- ground pepper – 5 g.
It takes thirty minutes to prepare the filling for the pies, and its calorie content per 100 grams is 69 kilocalories.
You need to start preparing the inside of the pie by peeling the vegetables. Scrape or trim the skin from the carrot and grate it coarsely using a grater. Remove the skins from the onion and chop it.
It is better to cook the filling in a small cauldron so that the cabbage retains its juiciness and stews a little. After heating the oil in it, add the onion, after a few minutes the carrots. Lightly stir the vegetables until they turn golden and add cabbage, sugar, and pepper. You need to simmer, covered, stirring regularly, for twenty minutes.
The filling will be ready after the specified time, but before preparing the pies it must be cooled.
Filling with assorted meat and vegetables
Fragrant homemade pies are prepared in every family. Housewives always try to improve their culinary skills, delighting loved ones with delicious pastries. An important, frequently asked question before preparing such a dish is the choice of filling - so that it is healthy and your family remains well-fed.
Men prefer meat products, and it’s good for children to eat vegetables, so a harmonious combination of cabbage and meat will be a wonderful middle ground for a pie. To create an excellent, satisfying filling you will need:
- minced pork and beef – 0.3 kg;
- cabbage – 0.7 kg;
- carrots – 100 g;
- green, onion– 50 g each;
- sunflower oil – 30 g;
- salt, seasoning for meat - ½ tsp each.
You can make an excellent vegetable and meat filling in fifty minutes. The kilocalories in the dough prepared for pies will contain 106 units. in 100 g
IN chopped meat First you need to add salt and seasoning. Mix well, beat it, knead it. Fry the minced meat in most of the oil until tender - this will take twenty minutes.
Peel the vegetables, chop finely - two types of onions into squares, carrots into thin cubes, shred the cabbage into thin, short strips. Heat the remaining oil in a separate frying pan and, adding the vegetables, simmer slowly for fifteen minutes, stirring.
When the vegetable mass acquires a uniform golden color, add fried minced meat to it. The filling is mixed well again, covered and sent to a warm place to gradually soak in all the juices and cool. It can be used for yeast, puff, fried and baked pies.
In any country, greater preference is given homemade baking, be it pies, casseroles, flatbreads, cheesecakes, loaves. Unique aroma and the filling for flour products derives enormous benefits from the products included in its composition. In order for cabbage pies to become a small culinary masterpiece on the list of your favorite dishes, you can use several useful tips:
- The freshness of the cabbage will be indicated by the color of its upper leaves - slightly greenish;
- Before cooking, sour and sauerkraut must be squeezed out well, removing unnecessary liquid;
- During the thermal process (stewing), add not just water, but also a little tomato paste;
- Carrots and onions must certainly be present in the cabbage filling.
No matter how the dough is mixed, the filling with cabbage should be juicy, so the stewing process should not be delayed, and the shredded vegetable should be crushed a little before doing so. You can always take the pies on a picnic, add them to breakfast and tea, and make a hearty lunch snack.
Lush, rosy, piping hot cabbage pies are favorite dish both children and adults. No modern croissants or bassoons, of which there are a great many on sale, can replace our Russian pie. And what a word, listen to it - joyful, warm and delicious! As soon as you say it, you can already feel the aromas of fresh baked goods and delicate cabbage filling. Let's not imagine pies with cabbage, but simply take and prepare them, especially since every young housewife is simply obliged to learn how to do this, and an experienced one - to constantly improve in this culinary arts.
It 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. It is not for nothing that many centuries ago they organized cabbage or cabbage festivities at the end of September, just during the harvesting of cabbage for the winter, in honor of this beloved vegetable. At such holidays, one of the main treats was pies with cabbage, where each housewife could show off her skills. Preparing such pies is not too complicated and does not take much time, and most importantly - when minimum costs you get nourishing and delicious pastries. Cabbage pies are prepared from a variety of doughs: yeast, puff pastry or unleavened. Cabbage filling for pies is prepared in different ways: white cabbage is stewed or fried in a frying pan until cooked. If desired, you can add prunes, sausages, meat, mushrooms, sausage or chopped boiled eggs. You can also use sauerkraut for the filling. In a word, we put in what we love.
Ingredients:
1-1.2 stacks. 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 onion.
Preparation:
Stir sugar, yeast, 2 tsp. flour, pour a quarter glass of warm boiled water over everything and leave for 15 minutes to rise. Sift the flour, add salt, 1 cup. water, oil and diluted yeast. Knead a soft dough and leave it for 1 hour in a warm place. Finely chop the cabbage and simmer it in a covered frying pan with a little water. Fry the onion separately. After excess liquid has drained from the cabbage, add onion and a little oil to the cabbage. Simmer a little and add salt. Divide the dough into balls, make a flat cake from each and fill it with filling. Place the finished pies on a baking sheet, brush them with beaten egg and let stand for 30 minutes. Then place them in the oven, preheated to 180°C, for 15 minutes.
Ingredients:
2 stacks warm milk,
1 tbsp. dry yeast,
5-6 stacks. flour,
1 tbsp. Sahara,
1 egg
3 tbsp. butter,
1 tsp salt,
½ head of cabbage,
6 boiled eggs,
salt, pepper - to taste.
Preparation:
Mix half the milk with yeast and sugar and place in a warm place for 10 minutes. Pour the remaining milk into a saucepan, add the egg, 2 tbsp. melted butter and a glass of flour, add milk mixed with yeast. Gradually add flour until the dough becomes elastic and no longer sticks to your hands. Cover the pan with a lid and place in a warm place for 1 hour. Melt the butter in a frying pan, add the cabbage and fry it until limp, then add the boiled eggs, pepper and salt to taste. Continue simmering until soft. Form the dough into a sausage and cut it into pieces, then roll them into balls. Make a flat cake from each ball and put the filling in the middle. Pinch the edges. Place the resulting pies on a baking sheet lined with foil, brush with yolk and let rise. Then bake for 20 minutes in an oven preheated to 200°C.
Ingredients:
2 stacks warm water,
14 g (4.5 tsp) dry yeast,
5 tbsp. Sahara,
1 egg
50 g margarine,
7 tbsp. flour,
2 tsp salt.
For filling:
500 g minced beef,
1 onion,
6 stacks shredded cabbage,
50 g butter,
1 tsp salt,
1 tsp ground black pepper.
Preparation:
Dissolve the yeast in warm water in a large container and let sit. Then add sugar, margarine, egg, salt and half the flour. Stir everything until smooth, add the rest of the flour and knead the dough. Ready dough Place in a greased bowl, cover with foil and refrigerate for 2 hours. Brown the minced meat in a frying pan, add cabbage, onion, salt and simmer for 30 minutes. Let cool. Divide the dough into parts, make a flat cake from each and put the filling in the middle. Pull the edges up and pinch well. Place 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. Brush the finished pies with melted butter.
Ingredients:
For the test:
250 ml water,
3.5 stacks flour
2 tbsp. Sahara,
1 tsp salt,
1 egg
80 g butter or margarine,
6 g dry yeast.
For filling:
sauerkraut,
2 onions,
150 g fried mushrooms,
1-2 tbsp. tomato paste,
salt, black pepper - to taste.
Preparation:
First sift the flour. Pour the yeast into the flour or dissolve it in water (as indicated in the instructions on the yeast packet). Melt butter or margarine. Combine all ingredients and knead the dough. Leave in a warm place. Prepare the filling. If the cabbage is sour, rinse it with water and squeeze it out. Then place 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. Ready stuffing cool. Divide the dough into balls, roll out the flatbreads and, placing the filling in the center of each, pinch the edges. Fry the pies on both sides in a preheated vegetable oil in a frying pan.
Ingredients:
For the test:
1 kg flour,
300 ml milk,
2 eggs,
100 g margarine,
1 tbsp. dry yeast.
For filling:
½ head of cabbage,
100 g rice,
2 boiled eggs,
1 onion,
green onions and parsley - to taste.
Preparation:
Dissolve yeast with warm milk, add sugar and place in a warm place. Sift the flour, add eggs and vegetable oil. Pour in the dough and knead soft dough. When it stops sticking to your hands, add melted margarine and, sprinkle a little flour, continue kneading. Cover the finished dough with a towel and leave to rise in a warm place. For the filling, chop the cabbage, fry the chopped onion in vegetable oil and add to the cabbage. Pour in a little water and simmer until done. Cook the rice until tender, finely chop the green onions 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 flat cakes from the balls. Place the filling in the middle of the flatbreads and form into pies, which they place on a greased baking sheet, seam side down. Leave them for 10-15 minutes and then brush them with a lightly beaten egg. Bake the pies in the oven at 180°C for 25 minutes.
Ingredients:
For the test:
1 stack kefir,
2 eggs,
3 stacks flour,
2 tbsp. vegetable oil,
1 tsp soda,
1 tsp salt,
2 tsp Sahara.
For filling:
500-700 g cabbage,
1 carrot,
1 onion.
Preparation:
Add soda to kefir, stir and leave for a few minutes. Then add salt, sugar, eggs and vegetable oil. Stir the mixture until smooth. Add sifted flour there in small portions and knead into a soft dough that does not stick to your hands. To prepare the filling, finely chop the cabbage, chop the onion, and grate the carrots on a medium grater. Place the onion in a heated frying pan with butter and fry it until soft, then add the carrots and cabbage. Salt and pepper everything and fry until golden brown. Cool the finished filling. Divide the prepared dough into pieces, roll each of them into a flat cake. Place some filling in the middle of the flatbread and form into pies. Fry them on both sides in hot vegetable oil until golden brown.
The good thing about puff pastry recipes is that you no longer need to fuss with the dough, because you buy it ready-made, which means you can get creative 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.
Preparation:
For the filling, chop the cabbage, add separately fried onion, salt and pepper, add a little water and simmer until done. Stir the cabbage and, when all the water has evaporated, add cumin (whole grains or crushed using a blender or coffee grinder). Then add to the cabbage filling canned fish softened with a fork, stir everything and remove from heat. Cool the resulting mass.
Thawed ready puff pastry Roll out not very thinly, cut out circles, and place cabbage and fish filling in the center. Gather the corners of the dough in the center and pinch the pie with your fingers along the edges. Place the pies on a greased baking sheet and bake in an oven preheated to 180°C for 15-20 minutes.
Ingredients:
For the 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.
Preparation:
In a frying pan with heated oil, fry the onion until golden brown and add shredded cabbage, salt, pepper and simmer for 10 minutes. From boiled potatoes prepare the puree, 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 as desired. Brush 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 to the filling, finely chopped and fried in a frying pan, or, say, fried mushrooms, and instead of fresh cabbage, you can use sauerkraut. The taste of the pies will not suffer at all from such options.
Ingredients:
For the test:
300 g cottage cheese,
450 g flour,
250 ml kefir or fermented baked milk,
1 egg
¾ tsp salt,
½ tsp. soda,
1 tbsp. vegetable oil.
For filling:
800 g cabbage,
1 Bell pepper,
70 g tomato paste,
salt, pepper - to taste.
Preparation:
Place shredded cabbage in a saucepan or saucepan with heated oil, add finely chopped sweet pepper, stir and simmer covered for 20 minutes. Then add 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 the dough that does not stick to your hands. Form circles from it, place the filling in the middle of each and make pies. Fry them in plenty of vegetable oil over medium heat for 5 minutes on each side.
Ingredients:
For the test:
2 stacks 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,
greens, salt - to taste.
Preparation:
Knead the dough, like for pancakes, from all the specified ingredients and put it in a warm place for 40 minutes to rise. Cabbage with carrots and onions, add salt, simmer until tender, add greens at the end and cool. When the dough is ready, simply mix it with cabbage and fry these pies in vegetable oil, spooning them out with a spoon. To make the dough come off the spoon better, dip the spoon into a glass of cold water after each placement.
Be sure to please your family by preparing delicious pies with cabbage!
Be sure to check out our baking recipes. Bon appetit and new culinary discoveries!
Larisa Shuftaykina