Pie with cabbage made from puff pastry without yeast. Pie with cabbage and egg on yeast-free dough

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Delicious homemade pie It is simple and easy to prepare from yeast-free dough.
How to make a simple cabbage pie read and watch further.

Recipe for Pie with cabbage from yeast-free dough step by step

It doesn't take much time or expense to make a big pie. Without yeast dough it will be easy even for a beginner, and fresh cabbage with herbs makes the pie juicy and aromatic.

Recipe: Pie with cabbage made from yeast-free dough

Ingredients for the dough:

450 gr. flour
2 eggs
200 gr. sour cream
50 gr. butter
a pinch of salt
yolk for brushing the cake

For filling:

400 gr. fresh cabbage
2 boiled eggs
1 bunch of dill
1 bunch of green onions
ground pepper
vegetable oil

Cooking method:

1. Sift flour and mix with salt. Cut the butter into cubes and add to the dough. Also add sour cream and eggs to the flour.

2. Knead the dough, roll into a ball and wrap in cling film. Place the dough in the refrigerator for about 30 minutes.

3. Chop the cabbage thinly.

4. Pour oil into the pan and simmer the cabbage over low heat for 15-20 minutes. Then add salt and pepper.

5. Prepare other ingredients for the filling: chop the eggs small cubes, green onions rings, and the dill is very small.

6. Combine the ingredients for the filling and mix thoroughly.

7. Divide the dough into two parts.

8. Line a baking tray with baking paper and grease with butter.

9. Roll out one half of the dough and place it on a baking sheet on paper.

10. Place the cabbage filling on the dough and distribute evenly.

11. Roll out the second part of the dough and transfer it to the cabbage. Pinch the edges of the dough and make a hole in the middle of the pie.

12. Brush the pie with beaten yolk.

13. Bake the pie for about 50 minutes at 180 degrees.

14. Remove the finished pie from the oven, cool slightly and cut into portions.

Bon appetit!

See the video recipe for more details.

Video recipe “Pie with cabbage and egg on yeast-free dough”

Have fun cooking and be healthy!

Always yours Alena Tereshina.

From the end of September to mid-November, cabbage always reigned in Rus'. My grandmother told me what a holiday it used to be. They chopped cabbage with assistants, girls and boys, who went around all the houses in the village. There was a reason for this, because work always ended with games, songs and dances, as modern youth put it, a party :). The indispensable treat of the evening was kapustnik - a pie with cabbage, as the hostess thanked her for her help. Those times have gone into oblivion, but baking a pie with cabbage never hurts.

My pie is simple, it has a yeast-free dough. In general, I somehow thought that yeast dough is a prerogative of age, at least until I was 30 years old, I had neither the thought nor the desire to tinker with yeast dough, I baked more and more cookies, pastries and cakes, and if pies, then as simple as possible. I don’t even remember where I got this recipe from, either someone told me, or I read it (in Soviet times buying a thick “Book on Tasty and Healthy Food” was the height of luck, and the recipes were copied from the magazines “Rabotnitsa”, “Peasant Woman”, etc.) The recipe stuck in the family, because the pie turns out to be incredibly delicious!

So, to prepare the pie we need:

a small head of cabbage;

4 tea cups of flour;

250 g margarine;

0.5 l of kefir;

1 tsp salt,

1 tsp baking soda

and good mood!

Finely chop the cabbage

add salt and fry on sunflower oil in a deep frying pan. If you like the filling a bit sweet, you can add a teaspoon of granulated sugar.

Place margarine in a large bowl or saucepan and pour in 4 full teaspoons of flour. Why tea cups, I still don’t know, they are equal in volume to an ordinary faceted glass, but since the recipe said cups, I measure them in cups (or maybe it’s tastier this way?).

Now grate the margarine with flour to make crumbs.

Pour salt and soda into kefir, mix thoroughly and pour into a bowl with flour and margarine.

Mix everything, put it on the table sprinkled with flour, if the dough is too sticky, add a little flour, but you can’t knead and rub the dough with flour for a long time, it must be soft. Divide the dough into two equal parts.

Roll out the first half and transfer it to a greased baking sheet using a rolling pin to prevent it from tearing. If there is a tear somewhere, it’s okay, you just need to connect the edges and press them together. We spread the fried cabbage, spreading it over the entire surface of our pie.

We roll out the second part, also transfer it on a rolling pin, cover the pie, press the edges together, decorate with flowers for an appetite and brush the top with egg, now all that remains is to put our pie in the oven at a temperature of no higher than 200 degrees.

When the dough has set and the cake has risen, pierce it with a fork over the entire surface. All you have to do is wait until it turns brown.

This is what a handsome guy we have!

And it tastes good: soft, juicy, the dough melts in your mouth.

There was never an opportunity to check how quickly it became stale; he did not live to see the next day.

Unsweetened pie is 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 hearty pie with cabbage in the oven. Its special feature is the yeast-free dough, which turns out very soft and tender!

Ingredients

For the test

wheat flour - 220 g;
butter - 200 g;
chicken egg - 3 pcs.;
sour cream (15-20% fat content) - 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 present to your attention this wonderful recipe for savory cabbage pie without yeast. First of all, let's start with the filling. We need to hard-boil two fresh chicken eggs. This can be achieved as follows: wash the eggs well, then place them in a pan filled with cold water; place the pan on medium heat, and when the water boils, set aside for 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 pie will turn out tastier.

Step #2. Take white cabbage and rinse it thoroughly under running water. Young cabbage is best suited for the filling, as it will make your pie juicier.

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

Step #3. Take a deep bowl and place shredded white cabbage there, add salt to taste. Concerning food additives, then here you can deviate a little from the specified amount - it all depends on your preferences. Next, mash the cabbage thoroughly with active hand movements so that it releases the juice.

Step #4. Now you can put our shredded cabbage aside for a while and start preparing the base for the pie. Now you will learn a quick recipe for dough without yeast, which will go perfectly with cabbage and egg.
Take butter, cut it into small cubes and place in a separate bowl where you will knead the dough.

Step #5. Using a fork, mash the pieces of butter as well as you can.

Step #6. Beat 3 chicken eggs into the butter. Pay special attention to the freshness of this product! It’s better to play it safe and check to see if they are spoiled before adding eggs. To avoid unnecessary risks, you can simply break them into a separate bowl. Don’t skimp on clean dishes, because health is more valuable!

Step #7. Stir the egg-butter mixture, then add sugar to it and mix again. The ingredients need to be kneaded very thoroughly; this determines whether our dough will succeed.

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

Step #9. Knead the dough; it should resemble sour cream in thickness. Adjust the amount of flour yourself. A lot depends on the variety wheat flour, from 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. It makes an excellent dough for home baking. And note - we absolutely did without yeast!

Step #10. Let's return to our cabbage. While we were preparing the dough, she had to release a lot of juice. Just squeeze out the shredded white cabbage (we won’t need the juice!), add finely chopped dill to it and stir.

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

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

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

Step #14. Sprinkle the mold a small amount wheat flour or semolina so that the finished pie is easier to remove.

Step #15. Now is the time to pour half of the prepared dough into the mold.

Step #16. Carefully place our filling on top of the base and level it.

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

Step #18. As you may have already noticed, this recipe homemade baked goods with cabbage is very quick and simple. Now all we have to do is send the mold to the oven to completely complete the cooking process. The pie should be baked 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 unsweetened one. Let it cool for a while in an open oven or on the table, cut into squares or triangles and taste. The pie is ideal as a snack for tea or kvass, and 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 will like the recipe. Don't forget to leave a comment and bon appetit!

Dear readers!

Many housewives love to cook pies with cabbage. I would like to invite you to bake a very simple and very tasty cabbage pie without yeast. After all, not everyone can eat yeast dough, but try tasty pie will not refuse. Yes, and you need to spend a lot of time preparing yeast dough if you prepare it yourself.

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

INGREDIENTS:

300 g cabbage
75 g margarine
6 tbsp. spoons of flour
3 eggs
3 tbsp. spoons of mayonnaise
0.5 tsp soda

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

Quick cabbage pie

PREPARATION:

Wash the cabbage, chop finely, add salt, grind well and place on a baking sheet.

Melt the margarine and pour the cabbage on top. Gently mix the cabbage and 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. Mix everything well. The dough turns out a little thicker than for pancakes.

Pour the prepared dough over the cabbage. Also mix lightly with a fork so that the cabbage is enveloped in dough.

Place the baking sheet in the oven and bake the pie for 30 minutes at the same temperature, 160 degrees.

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

I’ll tell you honestly, 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 cabbage pie

Pies in the house create warmth and comfort. But many housewives are afraid of fiddling with yeast dough, and the fact that it takes half a day of time. For this occasion, there is yeast-free dough. There is no need to wait for the dough to rise, 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 or fried in a frying pan.

To make a cabbage pie without yeast, we will need the products listed in the list.

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

Let the onions sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

Place in a colander, let the water drain, and squeeze out excess liquid from the cabbage.

Add 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 and beat eggs into it. Kefir can be of any fat content, fresh or not. Stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

Sift the flour.

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

Place the dough on the table and knead until the dough begins to stick to your hands and the table. It should be soft, like an earlobe.

Roll out the dough into a baking pan, plus the sides with a small crochet. Roll the dough roller along the sides to remove excess dough.

Place cabbage on the dough.

Place lattice-shaped rolls on top of the cabbage. Grease the dough with yolk. Bake a cabbage pie without yeast in a preheated oven. Temperature - 200 degrees, 25-30 minutes. Cool the pie on a wire rack.

Bon appetit!

Jellied pie with cabbage without yeast on kefir is a very simple and tasty dish. Unfortunately, baking is by no means diet menu. However, there is a recipe without eggs and yeast, with cabbage filling. Yeast-free pie with cabbage is perfect for fasting people and those watching their figure. Moreover, this great option in order to utilize the remaining kefir. Tasty and satisfying baking will not take much time, because the simplest batter is enough to prepare it. And they prepare it from products that are always in the refrigerator. All that remains is to quickly mix all the ingredients and put the dish in the oven. So, how to make a pie with fresh cabbage without yeast?

Ingredients for quick pie:

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

How to cook cabbage pie without yeast in the oven:

Recipe for yeast-free dough for cabbage pie
Half an hour before cooking, you need to take out the kefir and butter and heat the products until room temperature. Butter can be melted in microwave oven. Butter can be replaced with margarine or vegetable oil. If you preferred the latter, you need to add a little less - about 8 grams.
Pour soda into kefir and wait until bubbles appear. After the reaction has started, add oil and mix thoroughly. The amount of flour depends on its quality. The dough should be similar in consistency to thick sour cream. The yeast-free dough for cabbage pie is ready.

Preparing the filling
In the proposed recipe, cabbage does not require preliminary heat treatment. Therefore, we chop it finely using a grater or by hand. Add green onions and herbs. Grind the resulting vegetable mixture with salt until juice is obtained. We drain it and use it at our discretion. You can add grated carrots or onions to the cabbage filling. This will only add taste and piquancy to the cabbage pie made with kefir without yeast.

Cooking the pie in the oven
Pour half of it into a greased mold. batter. Spread the cabbage filling. Pour the rest of the dough evenly over the future cabbage pie. If desired, sprinkle cheese on top of the pie. Preheat the oven to 200 degrees and bake the pie for about an hour.

You can experiment with fillings and add thinly sliced potatoes, tomato paste, tomatoes, pickles.

Now you know how to cook a delicious cabbage pie without yeast in the oven quickly and easily. It is perfect for breakfast and contains a minimum of calories. The filling and dough can be prepared in advance in the evening, and in the morning you can quickly bake a delicious, hot dish. By the way, baking with cabbage using a quick dough is very tasty both hot and cold.

Watch the video on how to make quick yeast-free dough for cabbage pie

Hello my dears!

Today on our agenda is cabbage pie dough. Ah, that sounds so promising, right? Cabbage pie is something completely homey and cozy, straight from childhood. And who can argue that the most magical pies are baked by our wise grandmothers. We will comprehend the theory, so that later in practice we can approach their culinary magic.

Have you ever thought that pie is like Lego? Play and combine. There are always several dough options, and if you multiply them with filling options, each time a new delicious story emerges.

Types of dough for cabbage pie

Believe me, there is a lot of room for imagination here! Firstly, we can make a yeast-free cake, and then here are your options:

Kefir dough. A sort of light and quick analogue of yeast dough. Well, kefir that has stagnated in the refrigerator, which obviously no one will drink anymore, can be used by putting it into something delicious from the oven.
Sour cream dough. It turns out tender and crispy, it is rather a variation from the field of puff pastry. So, if a lonely open jar of sour cream is your case, this recipe is waiting for you.
Simple yeast-free dough , which can be kneaded even in water. There are generally a minimum of ingredients and gestures, and if time is short, then why not?
Dough for quick jellied cabbage pie. It comes out liquid, and the jellied pie just begs to be called “lazy.” And also “cabbage charlotte” - this is also said about him. We can bake it either in the oven or in a slow cooker - another plus.
Well, then comes the heavy artillery - yeast dough. It is with this that those same airy and porous grandma’s miracle pies come out of the oven. Many people are frankly afraid of dough recipes with yeast. And then, having done it once, they do it again and again. Yes, it takes more time, but if you carefully follow all the steps, everything will work out, don’t doubt it!
A special highlight of our program today will be ready-made puff pastry. Here everything is easier than ever - reach out to the freezer and take out the package you bought in advance. But there are also some nuances, about them below.

Well, since they told A, now there’s no getting away from B, and therefore...

To begin with, several options for fillings for cabbage pie

Let's immediately decide that we always shred the cabbage for the filling into thin strips, which we then cut crosswise into 2 or 3 cm pieces. This is so that when biting it does not “stretch” out of the pie. Aesthetics are no less important to us than taste and aroma, right? Well, decide which of the fillings will go down well in your family:

1. Cabbage filling “like our grandmothers do”

Grocery list:

cabbage - 1 strong head
onions - 3 or 4 heads
butter - 100 g
boiled eggs- 5 pieces
dill, green onions - a modest bunch each
vegetable oil - a little for frying
salt and spices - to your taste

Preparation:

Heat vegetable oil in a suitable frying pan (medium heat will be just right), add salt and a pinch of sugar. Sauté the onion in oil until pleasantly translucent. The onion itself, meanwhile, is pre-cut into thin half rings.
Pour boiling water over the cabbage, already prepared as we agreed, lightly salt it and wait until it boils (here we need high heat), and then boil for 5 to 7 minutes until soft.
Remove the liquid from the cabbage (it’s convenient to do this through a colander), rinse it thoroughly with cold water and leave to drain.
Next, we will take the cabbage with our hands, “squeeze” the remaining liquid out of it and place it in a bowl with onions.
Without being lazy, mix the filling in the frying pan and add butter to it. We will not remove from the heat for another 2-3 minutes so that the butter melts. Let's cool.
We will cut the boiled eggs quite coarsely, and we will chop the greens into smaller pieces. Combine them with the cabbage-onion mixture and season with your favorite spices.

That's it, you can put it in the pie!

Here are two small life hacks for you:

add the eggs to the completely cooled cabbage and onion mixture, this is important. Otherwise, the yolk will dissolve and be “lost” in the filling.
You can easily make this filling for future use by preparing more at once and putting some in the freezer.

2. Recipe for the classic filling (with cabbage and carrots)

Grocery list:

cabbage - 1 small head
carrots - 2 or 3 medium sized pieces
boiled eggs - 3 pieces
oil for frying - butter or vegetable, whatever you like
salt and spices - of your choice and taste

Preparation:

1. We will grate the carrots coarsely, and chop the cabbage, as agreed above.

2. Arm yourself with a frying pan and add vegetables to the heated oil, mix and simmer for 30-40 minutes until softened.

3. Let the filling cool, add chopped boiled eggs and spices. Ready!

3. Our usual filling of cabbage, carrots and onions with the addition of tomato

Grocery list:

cabbage - 1 medium sized head
onion- 3 medium heads
carrots - 1 large or 2 small ones will do
tomato juice
oil for frying - butter or vegetable, whichever is closer to you
sugar, salt, ground pepper, Bay leaf

Preparation:

Let's process the vegetables - grate larger carrots, cut the onion into thin half rings, and chop the cabbage using our universal method.
Let's take a little vegetable oil, fry carrots and onions in it for a short time, and then add cabbage, salt, ground pepper, and don't forget about sugar (here focus on your taste sensations).
We will simmer until the juice that the cabbage gave evaporates, after which we will add tomato juice and add a bay leaf (here it is if desired).
Let's keep it all in the pan for a while, then get rid of the remaining liquid by draining it through a colander. All you have to do is let it cool and you can add the filling to the dough!

4. For those who like something savory - stuffing with sauerkraut and carrots

Grocery list:

sauerkraut - 300/400 g
carrots - 1 piece
onion - 1 small head
sugar - 0.5 tsp.
ground pepper and salt - as much as you like
vegetable oil - a little for frying

Preparation:

Let's grate the carrots, this time take a medium grater, and cut the onion into medium cubes.
Fry the vegetables until they are ready in heated vegetable oil.
We’ll squeeze the sauerkraut, sparing no effort, add it to the vegetables, add salt and pepper right away, and don’t forget about the sugar.
Now simmer for another 25-30 minutes (here we need a small fire), do not forget to stir from time to time. That's it, let it cool and we can put it into the pie.

These are just a few basic filling options. Now you can turn on your imagination and complement each of the options with those ingredients that are most loved in your home. Eg:

dairy products. Try using milk (or even cream) when stewing the filling, you will see how delicate the taste becomes. And grated cheese will add volume and sound to the filling. It can be mixed into the filling until smooth, or simply spread over it as an additional layer.
mushrooms themselves ask to be added to our cabbage, right? They are stewed together with carrots and onions, waiting for the liquid that was released at first to evaporate.

In fact, you can add any products to the filling that seem suitable to you. Gastronomic experiments are what drives culinary arts forward.

So, we have studied the theory of the dough, we have decided on the variety of fillings, let’s move 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

Preparation:

The flour, which we have prudently sifted in advance, mix it thoroughly with sugar, as well as salt and soda. It’s even better to do it with a whisk. Then all the components of the dry mixture will “disperse” evenly in it, and in finished pie there is guaranteed to be nothing that will crunch in your teeth. Plus, we will saturate the mixture with oxygen, which we really need so that the dough can then rise properly and become airy.
Pour kefir into the prepared dry mixture along with eggs and vegetable oil. Without being lazy, we will knead until it all becomes a homogeneous substance. The dough will be elastic and pleasantly elastic, with a consistency close to yeast.
Let's let it sit for a while so that the gluten develops. contained in the flour is properly swollen.
We divide it equally and we will roll the layers. The cabbage filling will go to the bottom one, you can simply cover the top with the second one (the main thing is to carefully pinch the edges) and do not forget about brushing with egg yolk. You can go the other way - cut the top layer into strips, which are laid out on top of the filling in an appetizing mesh.
Place the pie in the oven at 180 g and enjoy the aromas spreading throughout the kitchen. It is usually baked for 40-50 minutes.

2. Dough with sour cream for a tender cabbage pie

Grocery list:

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

Preparation:

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

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

There is usually too much of a whole chicken egg for greasing the pie. And, in order not to place 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 appetizingness and give a slight crunch to the taste.

3. Jellied dough for a delicious “lazy” cabbage pie

Grocery list:

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

Preparation:

Mix soda and salt in kefir, cover and send to a warm place, let it stay there for 10 minutes.
Now add eggs to the kefir, which has grown considerably in volume, and beat the mixture.
We carefully mix the sifted flour with the already obtained workpiece. The result will be a fairly liquid dough, everything is ok, that’s how it was intended.
To further facilitate our own efforts to remove the pie, we will line the form with parchment, and, in turn, do not forget to coat it with butter.
Pour in half of our batter and place the pre-selected and prepared filling on it. All that remains is to pour the remaining half of the dough on top of the cabbage. We put our lazy pie in the oven. We will bake the oven at 180 degrees, this will take 40 or 50 minutes.

A nice bonus of the jellied pie (besides, the recipe is primitive and requires minimal time) - it is very convenient to bake it in a multi-cooker assistant.

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 maybe milk) - 25 ml

Preparation:

Let's combine the flour, which we first sift as always, and salt.
Chop the butter, still cold, into cubes, put it in flour and quickly chop it all with a knife until the mixture becomes fine crumbs.
Beat the egg, add water (or milk), stir it all one more time and add this mixture to our chopped crumbs.
Let's knead the dough (of course, imagining in the process how delicious our pie will turn out).
All that remains is to keep it in the refrigerator for about 20-30 minutes, and then arm yourself with a rolling pin and form the cake.
We wait for readiness at the same 180 degrees.

5. A simple recipe for yeast dough 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 yeast - then 10 g)
vegetable oil - 4 tbsp.
sugar - 5 tsp.
salt - 0.25 tsp.

Preparation:

First, grind the egg, salt and sugar.
Let the yeast disperse in warm (just not hot, at a temperature no higher than 30 degrees!) milk, add the already prepared egg to it, mix everything.
Little by little, in several batches, we will add sifted flour to our mixture of eggs and milk, and so gradually knead a very elastic dough.
Finally, add vegetable oil and knead the dough one more time. It will be pleasant to the touch and slightly glossy in appearance.
Now we cover our yeast dough - it’s time for it to go to the rise in a cozy and warm place, 20-30 minutes will be just right.
Let's wait, make sure that the dough has grown significantly, knead it and let it rise again. All!
Next, everything is as usual - we form the pie in such a way as to amaze the family not only with its taste, but also with its appearance (a yeast pie deserves some effort in decorating it). We put it in the oven, which is already waiting at 180 degrees. We are waiting and looking forward!

And the main life hack that works 100% with yeast dough is to do it slowly and only in a good mood!

6. Cabbage pie made from ready-made puff pastry

Here the only question is choice, because ready-made puff pastry also available with yeast and without yeast.

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

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

But yeast-free puff pastry, since there are many 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 baked goods are better defined.

There are no particular differences in taste 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 effect of puff pastry itself will not manifest itself during baking.

Ugh! As you can see, the simple phrase “cabbage pie” hides a wide scope for experimentation and creativity. Go ahead and find your perfect pie.

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

Recipe for pies with cabbage 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 filling allow you to make baked goods for every taste. The pies can be baked in the oven, deep-fried (hot fat) or in a frying pan without oil. But classic pies made from yeast dough are still slow to prepare. After all, even the straight method of making dough takes at least forty minutes. What to do if you want some pies, but you don’t have pre-purchased yeast in the house, and you don’t want to bother 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 filling and shape, cannot be called pies and have proper 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 sugar;

a pinch of salt.

Preparing yeast-free dough

Since our pies bear the proud name “Anti-crisis”, I would like to immediately draw your attention to the fact that kefir can be replaced with any low-fat fermented milk product, which is in the house, with the exception of sour cream. Sour milk is perfect, the dough on it will be tender and fluffy, yogurt and even whey will work. But it’s better to have some extra flour so that you have something to sprinkle on the table while rolling out the dough into pies.

Carefully grind the egg with salt and sugar. This recipe contains sugar for pies with unsweetened filling. If the filling is supposed to be unsalted, then double the amount of sugar. Add vegetable oil and beat the mixture until smooth. In kefir or spoiled milk add soda slaked with vinegar and mix vigorously.

If you don’t want to use vinegar to quench soda, but are afraid that kefir is not sour enough for quenching, then use lemon juice or citric acid. Soda should be mixed with citric acid in a one to one ratio and poured with water. The effect will be the same as that of baking soda and vinegar.

Add kefir to the first mixture and mix thoroughly. When the contents of the bowl become homogeneous, begin to add sifted flour in small portions. Stir the dough thoroughly so that there are no lumps! Add flour until the dough you are kneading stops sticking to your hands. It should be elastic and not too tough, delicate in consistency.

Cover the dough with an inverted bowl and set aside.

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

Stewed cabbage pies filling

While the dough sits under a bowl, let's make the filling. So, pies with cabbage. Cooking options cabbage filling as many as there are types of pies in the world. It can be prepared from fresh and sauerkraut, with or without additives, boil or stew. Pies with stewed cabbage They turn out very rich in taste and juicy. For this type of filling you will need cabbage, tomato, small onion and carrot. And if in your refrigerator there is one more thing besides cabbage? egg and greens, then from such a set of products you can easily prepare two types of cabbage filling.

Finely chop the onion and three coarse grater carrot. Sauté the vegetables in oil until they turn a light orange color. While this process is going on (don’t forget to stir the frying!), thinly slice the cabbage. The cabbage can be fried in a frying pan before stewing, or you can simply transfer it to a saucepan and mash it with your hands. Add the prepared roast to the cabbage.

Salt and pepper to taste. Remember that this is the filling for the pies, and under-salting in this case is just as unpleasant as over-salting cabbage. Add the tomato and a little water to the pan with the vegetables, cover with a lid and simmer over medium heat. If necessary, add water in small portions so that the bottom layer of cabbage does not burn. After about 15 minutes the cabbage will become firm but soft. The filling is ready.

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

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

Making pies

The pies can be round or crescent shaped, and can be shaped like a boat or a triangle. For pies made from this dough, it is better to choose a simple elongated shape. If you sculpt them into a crescent so that they are shaped 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 the blanks or roll out a piece of dough, torn from the main piece, into a circle. Place the filling on half of the future pie and pinch it together like a dumpling. Then we connect the ends of the workpiece over the seam, fold the seam to one side and place it seam side down.

If in one sitting you make pies with with different fillings, then the seam can become an identification mark. All you have to do is fold the ends of the workpiece, pinched together like a dumpling, to the other side, connecting them on the side opposite to the seam. Now it will be easy to distinguish the types of pies: seam down - with fresh cabbage, seam up - with stewed cabbage.

Grease a baking tray with vegetable oil or cover with a layer parchment paper and place the pies on it in even rows. Baked goods made from this dough must be brushed with beaten egg on top, otherwise finished goods will turn out pale.

If the last egg has gone into the filling and dough, it’s not a problem; you can grease the surface of the products with oil. And sweet pies with sugar syrup.

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

If you decide not to bake the pies, but to fry them, then before doing this you need to carefully flatten the workpiece with your palms on both sides to form a flat cake. This will allow the surface of the pie to cook more evenly. Products made from this dough can be fried in a hot frying pan without oil, so they will turn out even more tender, and the oil included in the dough will prevent the pies from sticking to the frying pan.

Place the finished pies on a plate 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!

To make a cabbage pie without yeast, we will need the products listed in the list.

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

Let the onions sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

Place in a colander, let the water drain, and squeeze out excess liquid from the cabbage.

Add 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 and beat eggs into it. Kefir can be of any fat content, fresh or not. Stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

Sift the flour.

Place the dough on the table and knead until the dough begins to stick to your hands and the table. It should be soft, like an earlobe.

Roll out the dough into a baking pan, plus the sides with a small crochet. Roll the dough roller along the sides to remove excess dough.

Place cabbage on the dough.

Bon appetit!