Cabbage pies. Pies with cabbage in the oven

A few days ago I heard on TV that fast yeast works best in skimmed or low fat milk. Without delay, I decided to check this matter by cooking pies with cabbage in the oven. A step-by-step recipe with a photo and a detailed description for those who have not yet had time to fill their hands and have problems with yeast dough. It was this version of the test that I did for the first time and the result more than suited me! The cookies are incredibly fluffy and soft. And the dough is pretty easy to knead. See for yourself.

Ingredients for Yeast Pie Dough:

milk 1% - 2 tbsp.,
egg - 1 pc.,
sunflower oil - 4 tbsp. l.,
yeast - 1 sachet,
sugar - 1 tbsp. l. without a slide
salt - 1 tbsp. l.,
flour - 5.5 tbsp. (250 grams).

Ingredients for cabbage filling:

fresh white cabbage - 1 kg,
large onion - 1 pc.,
medium carrot - 1 pc.,
water - a third of a glass,
salt - to taste,
sugar - 1 tsp,
tomato paste or sauce - 2 tbsp. l.,
seasonings and spices - at your discretion.

How to cook yeast pies with cabbage in the oven

1. Optimal dough for cabbage pies.

Slightly warm and pour both glasses of milk into a bowl at once. Pour in the yeast first.

Then sugar.

Mix everything well and leave the bowl for 15 minutes. No need to add flour to this mixture! I don’t know if it’s the milk or the lack of flour, but during this time the yeast grows into a decent size foam cap.

And we salt. It is important to always add salt to the dough after the yeast has been “activated”, since it has such an unpleasant feature as inhibiting the work of the yeast, which can make the dough unsuccessful.

Lastly, add flour to the bowl. It's better to do it gradually. Sift first 2 tbsp. flour, stir them as well as possible.

Then add a couple more glasses and stir again. Here it is no longer very convenient to work with a whisk, and it is too early to knead with your hands, because the dough is still too liquid and sticky. The spoon will be just right.

We introduce the remaining 1.5 cups and knead the dough until completely homogeneous. At first it may seem that there is little flour, but this impression is deceptive.

After vigorously kneading the dough for at least 10 minutes. it will become very soft, homogeneous and practically not sticky. Now it can be hidden in a film or under a towel on the rise.

2. Cabbage filling for pies.

While the dough is rising, make the cabbage filling. To do this, first we clean and chop the onion and carrot in any way convenient for you, put it in the pan to overcook, seasoning the vegetables with a little oil. I grated the carrots on a coarse grater, and chopped the onion into a cube.

After a few minutes, add chopped cabbage to the vegetables. Next, add salt to the vegetables, add a little sugar - this will make the taste of the filling more saturated and bright.

We add seasonings and spices as desired, mix the vegetables and send them to stew under the lid, adding water.

When the liquid is almost completely evaporated, add the tomato paste.

Stir and keep the filling on the stove for another 5-7 minutes, then remove and let it cool. To make things go faster, we shift the filling to another bowl.

3. Modeling and baking pies.

Meanwhile, the dough is already quite ready. We pinch off a small piece from it, with oiled hands, roll the piece first into a ball, then knead this ball directly with our hands into a cake, if possible so that the middle of the cake is thicker than the edges. The dough is very, very soft and easy to sculpt, so a rolling pin is completely useless here (although you can use it if you feel more comfortable). The size of the cake depends on how large or small you want the pies to be.

We spread the filling on the middle of the cake and pinch the edges, forming a pie.

We spread the finished pies on a greased or lined with parchment baking sheet. Let them grow for 10 minutes, grease with egg and send to a preheated oven for baking. Baking temperature: 200 °C.

15 minutes - and lush, ruddy pies with cabbage are ready!

Modern housewives bake cabbage pies for any occasion - just to pamper the family, or for the arrival of guests. There are many varieties of this pastry - fried, baked, with fresh cabbage or sour. You can add eggs, mushrooms and cheese to it - the taste will only benefit from this.

How to cook pies with cabbage

The first task of the hostess, who decidedcook pies with cabbage, will prepare all the necessary products from the list. For the dough you need flour, eggs, kefir or milk, sugar, salt and a little oil. You can form the filling from fresh or sauerkraut, mix it with mushrooms, tomato paste, carrots or cereals. To save time, you can not knead the dough, but buy it ready-made.

The preparation of pies begins with the preparation of the dough - it is possible to bake them from puff pastry, with or without yeast. Each of the species has its own manufacturing characteristics, but there are common secrets shared by the chefs:

to obtain a crumbly consistency, add a pinch of citric acid and baking soda to the dough;
flour must be taken of the highest or first grade, white in color, which does not change upon contact with water;
yeast must be fresh, sugar must be added to them strictly according to the recipe, otherwise an excess of sweetness will lead to burning and a decrease in splendor due to a slowdown in the fermentation process.

stuffing

The guarantee of delicious products isstuffing for cabbage pies. It is prepared in different ways: white or Beijing cabbage is taken, stewed or fried in a pan until soft. If desired, it can be mixed with prunes, mushrooms or boiled eggs. If you want a more satisfying option, use meat, sausages or sausage as additives.

How to fry cabbage for pies is useful for all housewives to know. To do this, you need to chop the head of cabbage into thin strips, pour over with boiling water and cook for 10 minutes. After the time has elapsed, fry with chopped onions, mix with eggs or dill. If desired, you can make the fried filling softer - add tomato juice, bay leaf, carrots and onions. If sauerkraut is used, it is mixed with slices of champignons, carrots and onions, fried for five minutes, minced meat is added.

Dough

After you have prepared the filling, you need to choosedough for pies. You can make it yourself or buy ready-made: puff, yeast, cottage cheese or yeast-free. Here are some cooking methods:

Lazy for frying is made from a beaten egg with flour, it resembles curd mass in consistency.
Custard on kefir - for it you need to heat milk, dilute dry yeast with salt, sugar, vegetable oil and a small amount of flour. Then a glass of boiling water is added and the dough is kneaded to a pliable consistency. After an hour of infusion, you can sculpt pies.
Yeast without infusion is made from milk or warm water mixed with yeast, salt, sugar, butter and flour.

How to stew cabbage for pies

The delicious filling isstewed cabbage for pies, which is desirable to take fresh and finely chop. For taste, carrots, onions, spices, bay leaves are added to it. If you want a brighter color, take tomato paste, fresh or canned tomatoes. How to cook cabbage for pies: chop the onion, grate the carrots, sauté for three minutes, add the cabbage strips and simmer until reduced in volume. After 20-25 minutes, the stewed filling will be ready.

cabbage pies recipe

Find the right one for youcabbage pie recipenot so easy, because there are a huge number of them. You can bake potato pies with sauerkraut, with meat and cabbage, lean with rice or mushrooms. For baking delicious pastries, stewed stuffing from cabbage leaves with minced meat, smoked meats or simple boiled meat is suitable. Cabbage straws with boiled eggs, dill or green onions are considered fast filling.

In the oven

Time: 2 hours.
Purpose: for breakfast.
Cuisine: Russian.

Recipe for pies with cabbage in the ovenassumes that only cabbage straws with fried onions will act as a filling. Wind pies are baked from yeast dough in milk or water, and it is better to take fresh rather than dry yeast for it. The resulting pastries are distinguished by a baked crust, fragrant filling and a pleasant juicy taste. It is best served with milk.

Ingredients:

milk - 220 ml;
flour - 0.6 kg;
eggs - 1 pc.;
fresh yeast - 25 g;
vegetable oil - 1/4 cup;
salt - 10 g;
sugar - 20 g;
cabbage head - half;
onion - 1 pc.

Cooking method:

Mix granulated sugar, yeast, a little flour, pour some warm milk. After 15 minutes, sift all the flour, salt, add the rest of the milk, butter. Knead the uncooked dough, set aside for an hour in heat.
Chop the head of cabbage, stew, combine with fried onions, stew a little more, salt.
Divide the dough into pieces, roll each to a cake, stuff. Transfer to a baking sheet, coat with beaten egg, leave for half an hour.
Bake for 15 minutes at 180 degrees.

Pan fried

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 263 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

How to do fried pies with cabbage, the following instruction will teach. Thanks to her, mouth-watering pies with a crispy baked crust will turn out. The recipe for fried pies suggests that the cabbage in the filling is mixed with fried mushrooms, onions - so the products are distinguished by a balanced taste and satiety. To taste, you can add tomato paste.

Ingredients:

water - 250 ml;
flour - 0.7 kg;
sugar - 40 g;
salt - 10 g;
eggs - 2 pcs.;
butter - 80 g;
dry yeast - 6 g;
vegetable oil - half a cup;
sauerkraut - 0.3 kg;
onions - 2 pcs.;
mushrooms - 400 g;
tomato paste - 15 ml.

Cooking method:

Sift flour, mix with yeast diluted with water, melted butter. Knead the dough, set aside for half an hour in heat.
Rinse sauerkraut with water, squeeze, put in a pan with fried onions and mushroom plates. Pour in tomato paste.
Form dough balls, roll out to cakes, lay the filling, pinch the edges.
Fry on both sides.

From yeast dough

Time: 2.5 hours.
Servings: 10 persons.
Calorie content of the dish: 247 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage on yeast doughare the best baking option, because they are distinguished by a lush texture with an airy texture. Fresh cabbage mixed with boiled rice groats and chicken eggs is used as minced meat. If desired, you can diversify this mixture for filling with parsley, dried or fresh dill is also suitable.

Ingredients:

flour - 1000 g;
milk - 1.5 cups;
eggs - 2 pcs.;
margarine - 100 g;
vegetable oil - 40 ml;
dry yeast - 10 g;
cabbage head - half;
rice - half a glass;
eggs - 3 pcs.;
onion - 1 pc.;
green onion - a bunch.

Cooking method:

Warm milk, pour yeast, add sugar. After half an hour of infusion in heat, sift the flour, add one egg, butter, knead. Pour in melted margarine and stir until smooth. Set aside for an hour in heat.
Chop the head of cabbage, chop and fry the onion, boil the rice until cooked, chop the greens, boil and chop one egg. Connect all components.
Form balls from the dough, roll out to cakes, stuff with a mixture of rice, cabbage, eggs, greens. Pinch the seam, place the pies seam side down on the oiled baking sheet. Baking paper may be used.
After 15 minutes of infusion, grease the surface with a beaten egg, bake for 25 minutes at 180 degrees.

On kefir

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 245 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook kefir pies with cabbagestep by step, teach the recipe described below. It makes a quick dough. The filling is sauerkraut mixed with mashed potatoes and spices. Homemade pies are fried in hot oil in a deep frying pan to get an excellent fried crust that causes appetite.

Ingredients:

flour - half a kilo;
kefir - a glass;
olive oil - 10 ml;
sugar - 20 g;
salt - 10 g;
soda - 10 g;
vegetable oil - half a glass;
sauerkraut - 0.2 kg;
potatoes - 6 tubers;
onion - 1 pc.

Cooking method:

Sift flour, combine with soda, salt, sugar. Separately, mix kefir with oil, combine both masses until a non-sticky consistency is obtained. Leave for half an hour at room temperature.
Boil potatoes in salted water, mash until mashed. Mix with fried onion, to which cabbage was added at the end and sweated for a couple of minutes.
Roll out the dough, form cakes, lay out the filling, wrap the pies.
Fry for five minutes on both sides.

with egg

Time: 3.5 hours.
Servings: 10 persons.
Calorie content of the dish: 232 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage and egg in the ovenare considered classics from Russian dishes, but they can be made not only from fresh vegetables. The filling with sauerkraut comes out more fragrant and rich, gives an attractive taste. So that the minced meat does not turn out to be extremely sour, the main product must be washed a couple of times with running water, squeezed and add fried onions with chopped boiled eggs.

Ingredients:

flour - 0.4 kg;
butter - 100 g;
milk - half a glass;
water - half a glass;
eggs - 8 pcs.;
fresh yeast - 7 g;
sauerkraut - 0.4 kg;
onions - 2 pcs.;
vegetable oil - 20 ml.

Cooking method:

Pour warm water into the yeast, add half of the sifted flour, set aside in heat for an hour. Drive three yolks, salt. Add warm milk, soft butter, knead to the desired consistency. Leave for 1.5 hours.
Hard boil four eggs, chop, chop the onions and fry in oil for 10 minutes. Salt, add eggs, mix with squeezed cabbage.
Roll out the dough, cut out circles, spread the filling. Pinch the edges, brush with beaten egg.
Arrange pies on a greased baking sheet, set aside for 15 minutes. Bake for 20 minutes at 180 degrees.

From puff pastry

Time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to bake puff pastry with cabbage, will inform a step-by-step recipe with a photo. It provides ready-made puff pastry, so cooking time is significantly saved. It remains only to make the filling - in this recipe it is a mixture of cabbage chips, canned fish, eggs, onions and cumin for taste. After that, you can fry or bake ready-made pies.

Ingredients:

puff pastry - 0.8 kg;
cabbage head - 0.35 kg;
canned fish in oil - a can;
eggs - 1 pc.;
onion - 1 pc.;
cumin - 10 g.

Cooking method:

Cut the head of cabbage into strips, add the sautéed onion, salt and pepper. Pour a little water, simmer until soft, season with caraway seeds. Mash into a mixture of canned food, cool.
Roll out the dough, cut out circles, lay the filling. Pinch the seam, lay on an oiled baking sheet.
Pies are baked for 15 minutes at 180 degrees.

Yeast free

Time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 221 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage in the oven without yeastthey turn out not so magnificent, but for their preparation you do not need to mess with the dough and wait several hours until the dough rises. Yeast-free pies are prepared with kefir, but you can take any other fermented milk products - yogurt, curdled milk or whey will do. They give the dough mass smoothness and elasticity.

Ingredients:

kefir - 0.25 l;
flour - half a kilo;
eggs - 1 pc.;
vegetable oil - 25 ml;
soda - 10 g;
sugar - 15 g;
salt - a pinch;
onion - 1 pc.;
tomatoes - 1 pc.;
carrots - 1 pc.;
cabbage head - 300 g.

Cooking method:

Grind the egg-sugar mixture, salt, pour in the oil, add soda. Beat until smooth, add flour. Set aside while you make the filling mixture.
Chop the onion, grate the carrots coarsely, sauté until golden. Chop a head of cabbage, fry, send to fry. Salt, pepper, add tomato cubes, pour a couple of tablespoons of water. Simmer for 15 minutes.
Roll out the dough, cut out circles, lay the minced meat, pinch. Lubricate the surface of the pies with oil, put on a baking sheet. Bake for half an hour at 180 degrees.

Fast

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 246 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: simple.

Bake cabbage pies quick and easyevery culinary specialist can do it, because there is a recipe that involves mixing the dough with the filling right in the pan and forming the products with a spoon. Such lazy pies will appeal to hostesses in the absence of time for baking, because they can simply be fried in butter and served. Be sure to dry them with paper to remove excess fat.

Ingredients:

flour - 0.4 kg;
yeast - half a pack;
water - 1000 ml;
sugar - 10 g;
salt - a pinch;
cabbage head - half a kilo;
carrots - 1 pc.;
onion - 1 pc.;
greens - a bunch.

Cooking method:

Pour yeast into warm water, salt, sweeten, add sifted flour. Knead until smooth, set aside for 40 minutes in heat.
Grate the carrots, cut the onion into cubes, the head of straw, salt. Fry everything together, adding chopped greens.
Mix the dough with the filling, form pies with a spoon, fry.

With fresh cabbage

Time: 1.5 hours.
Servings: 10 persons.
Calorie content of the dish: 236 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook fresh cabbage pies, will become known from the following recipe. It practically does not differ from the previous ones, because it provides for a yeast test mass and minced cabbage straw, onions and eggs in the filling as desired. The resulting products are fried or baked in the oven, you can choose any cooking method that family members prefer.

Ingredients:

water - half a liter;
sugar - 20 g;
salt - 10 g;
margarine - 40 g;
fast-acting yeast - a bag;
flour - 1.1 kg;
eggs - 4 pcs.;
fresh cabbage - 900 g;
onion - 1 pc.;
fat - 30 g.

Cooking method:

Pour the yeast with warm water, sweeten, add a little flour. Set aside for half an hour in heat, add the remaining flour, salt, add melted margarine, two eggs. Leave for an hour.
Chop the head of cabbage into thin strips, fry into pieces of fat, add chopped onion, at the end send two raw eggs, stir.
Roll out the dough, form pies, fry.

with minced meat

Time: 3.5 hours.
Servings: 12 persons.
Calorie content of the dish: 261 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage and minced meat in the oventake longer to prepare, but you can pamper your family with them on weekends or holidays, serving them with a glass of milk or hot tea. A hearty breakfast will give the child and adult strength for the whole day, make the morning cheerful. For juiciness, fried cabbage strips, a browned onion and a piece of butter are added to the minced meat.

Ingredients:

water - 400 ml;
dry yeast - 15 g;
sugar - half a glass;
eggs - 1 pc.;
margarine - 50 g;
flour - 1.4 kg;
salt - 20 g;
ground beef - half a kilo;
onion - 1 pc.;
cabbage head - 1.2 kg;
butter - 50 g.

Cooking method:

Pour warm water into yeast, sweeten, add melted margarine, egg, half flour, salt. After kneading, send the rest of the flour, cover with foil, put in the refrigerator for two hours.
Mash minced meat, fry, add shredded cabbage, chopped onion, simmer for half an hour.
Make cakes from the dough mass, stuff the pies, set aside for an hour for proofing.
Bake for 25 minutes at 180 degrees.

Video

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Larisa Shuftaykina

My husband, in theory, has time for his lunch break and for going out to eat. But in practice, alas, in most cases, continues to work even at this time. So, I try to give him “hands-on” with me to support his strength and good mood (a hungry man is an angry man). Here is a frequent variant of such a “soboyki” - pies with cabbage. I cook them in the evening in such a way that it is enough for dinner and for a "going out". Very simple, healthy, tasty and inexpensive. Yeast dough for these cabbage pies is also prepared according to the most simplified recipe.

Total cooking time - 3 hours 20 minutes (including the time to prepare the yeast dough)
Active cooking time - 25 minutes
Cost - $ 0.9
Calories per 100 gr - 181 kcal
Servings - 13 large pies

How to cook pies with cabbage

Ingredients:

For test:
Vegetable oil- 1 tbsp.
Water - 250 ml (glass)
Salt - 1.5 tsp
Flour - 500 gr.
Dry yeast - 1 tsp
For filling:
White cabbage – 300 d. In winter I use sour, and in summer I use fresh. For my taste, sauerkraut tastes better.
Sausage - 1 piece 85 g.(smoked or any other smoked meat product)
Tomato paste - 1 tbsp.

Cooking:

1. I make the dough the simplest and most unpretentious: I mix all the ingredients at once, knead thoroughly until a dough is homogeneous in composition (10 minutes). Then the dough is covered with a towel and placed in a warm place (for example, near the battery) for 1.5 hours. After that, the dough is ready for cutting. Learn more about this yeast dough recipe with step by step photos.

2. While the dough is rising, let's take care of the filling. Sauerkraut should be stewed for about 1 hour in a frying pan with a lid over low heat. After stewing, the harsh sour taste will go away from the cabbage, and it will become soft. Fresh and young enough to simmer for 30 minutes.

3. 10 minutes before readiness, add finely chopped smoked sausage and tomato paste.
I strongly advise you to choose exactly smoked, as cabbage with smoked meat products blends perfectly.

4. Let the filling cool down to the state of “warm, but not hot” and start sculpting the pies.

5. I don’t roll out the dough, but simply form a thick “sausage” out of it and cut it across into pieces with a knife. If the dough sticks to your hands or cutting board, you can lightly dust it with flour.
I stretch each such “slice” with my hands to a round shape and put the filling in the middle. I pinch the edges and place the pies with cabbage on a baking sheet covered with greased baking paper, seam down (!).

6. To give our pies a beautiful golden hue, I also grease them with an egg. To do this, simply beat the raw egg with a fork and brush them on all sides with a brush.
On this, our efforts are almost over. It remains only to put the pies in a warm place for 1.5-2 hours so that they come up. After this time, the pies will increase in volume, the dough will become loose. You can already put it in the oven.

7. Pies with cabbage are already placed in a preheated oven. If left in the oven while it heats up, the pies will become dry and brittle. Therefore, only in an oven preheated to 220 degrees. The baking time will depend on the size of the pies and your oven. I always go by color. As soon as it becomes appetizingly golden - it's time to take it out. If you wait too long before the brown crust appears, then the pies will be overdried. My oven cooks pies in 20 minutes. Do not open the oven door until the end of baking.

8. That's all, our cabbage pies are ready.
They will be delicious both hot and cold.
Enjoy your meal!

Step-by-step recipes for fresh cabbage patties: classic, quick on puff pastry, fried patties, with cabbage and egg, fried potato patties with cabbage

2017-12-13 Irina Naumova

Grade
prescription

4234

Time
(min)

servings
(people)

In 100 grams of the finished dish

5 gr.

4 gr.

carbohydrates

22 gr.

142 kcal.

Option 1: Classic Fresh Cabbage Pie Recipe

Cabbage pies are a popular type of pastry that is familiar to everyone from childhood. Traditionally prepared on yeast dough. The filling consists of fresh white cabbage and onions. Such pies are baked in the oven, they turn out lush, satisfying and very tasty.

Ingredients:

1/2 head of fresh cabbage;
one head of onion;
200 gr milk;
50 grams of water;
15 grams of dry yeast;
400 gr flour;
12 grams of salt;
12 grams of sugar;
50g oil drain.

Step by step recipe for fresh cabbage pies

Heat 50 ml of water, pour into a container. Add half a tablespoon of sugar, a teaspoon of flour and yeast, mix until dissolved and leave for a while. A foam should form.

Heat the milk, add another half tablespoon of sugar, salt to it, stir until completely dissolved.

Melt butter and set aside to cool.

Pass the flour through a sieve.

Pour the milk mixture into a mixing bowl, add the activated yeast mixture.

Gradually pour in the flour, kneading the dough and kneading the lumps. You should get a fairly dense mass. Leave it for half an hour.

Now add melted butter and continue kneading the dough. Now we see that it has become softer, more magnificent. Cover with a towel and leave in a warm place for an hour.

Let's do the stuffing.

Rinse the cabbage, grate.

Finely chop the onion.

Mix the cabbage and onion, salt, pepper and knead with your hands - the vegetables will give juice.

So, the dough and filling are ready. It's time to start making pies.

Dust a cutting board with flour, cut off pieces of dough from the dough and roll it out with a rolling pin. Fill them with stuffing and seal the edges. You can crush it a little with your hands, giving the desired shape.

Grease a baking sheet with oil and lay out the pies. We leave for another half an hour.

Before baking pies, they can be greased with an egg.

During this time, we heat the oven to 180 C. We bake pies for half an hour.

The result is fluffy, tasty and ruddy pies.

Note: At the request of the hostess, you can put not a raw filling, but fry the onion and cabbage until soft, cool, and then put it into the dough rolled out for pies.

Option 2: A quick recipe for fresh cabbage pies

If you really want to enjoy delicious pies with cabbage, but there is no desire to mess with the dough, ready-made puff pastry without yeast will come to the rescue. It remains only to prepare the filling, mold the pies and bake them in the oven.

Ingredients:

1 kg puff yeast-free dough;
1 kg of fresh cabbage;
1 large onion;
10 grams of salt;
10 gr black pepper;
grows oil for frying.
greens to taste.

How to quickly cook pies from fresh cabbage

We clean the cabbage from dried and spoiled leaves, cut around the stalk and rub it on a grater.

Peel the onion and chop finely.

We take the dough out of the package, leave it in a warm place so that it thaws.

Pour the oil into a frying pan and put the onion, fry until soft.

Now put the cabbage, salt, pepper and mix. Cover and simmer for half an hour. Remember to stir occasionally so nothing burns.

Tip: If you want to make the taste of the filling more tender, fry the vegetables in butter. It will take about 30 grams.

Take the dough and place it on a floured surface. Cut each layer into several pieces. For example, if you have squares of dough in your package. Cut each into four pieces. Roll out a quarter for a pie and fill with stuffing.

You can make beautiful triangles or oval-shaped pies.

For dough that is rolled up, simply cut off the strips. Shape them into circles of dough and fill them with stuffing.

Preheat the oven to 180 C, grease a baking sheet with oil or cover with parchment.

Arrange the pies and bake for about twenty minutes.

As soon as the pies have become beautiful and golden, you can take them out of the oven and call everyone to the table.

Option 3: Fried fresh cabbage pies on yeast dough

It is not necessary to bake pies in the oven, you can make delicious fried pies stuffed with cabbage and onions. The amount of dough and filling is calculated for approximately 36 pies.

Ingredients:

1 kg of fresh white cabbage;
2 onion heads;
50 gr oil drain;
grows oil for frying the filling - 2 table lies;
1 teaspoon of salt;
1/2 teaspoon black pepper.

For test:

300 gr milk;
200 grams of water;
20 gr dry yeast;
20 grams of sugar;
2 chicken eggs;
1 table spoon of salt;
100 gr grows oils;
1 kg flour.

How to cook

Remove the milk from the refrigerator in advance - it should be at room temperature. The water should also be warm.

Pour yeast, granulated sugar into a large container and pour 100 ml of warm water and stir well.

Now add two tablespoons of flour to the mass and mix again. You should get a mass resembling kefir. Leave in a warm place for half an hour.

So, our dough is ready. She rose well, we see bubbles on her surface.

In another deep bowl, break the eggs, salt and mix.

Now I pour in the egg mixture milk, vegetable oil, water and knead.

Pour in the dough, stir and add flour a little bit at a time. We start kneading the dough. Ultimately, it should be soft and elastic.

Cover with a towel and leave in a warm place for two hours.

After the first hour, knead it a little with your hands, cover again and leave for another hour.

Let's do the stuffing. Chop the onion with a knife, and grate the cabbage.

Heat vegetable oil in a frying pan, put the onion and fry.

Add cabbage, salt, pepper and cover. Simmer for an hour and a half, stirring occasionally.

After the specified time, add butter to the filling, stir and turn off the heat. Let everything cool down.

The dough has risen. Lay the piece out on a work surface lightly dusted with flour. Take it with your hands, cut into strips, and each into portioned pieces.

Then do the same with the rest of the dough.

Roll out each piece with a rolling pin, put 1-1.5 tablespoons of the filling and close the edges. Press a little with your hands, give a slightly flat shape.

Pour enough oil into the pan so that it is about 1.5 cm above the bottom.

Put a few pies there and fry for three minutes on each side.

Put the finished pies with cabbage first on a paper towel, and then on a large dish.

Option 4: Fresh cabbage pies with egg

Another recipe for delicious and lush pies. The dough will be yeast, add chopped hard-boiled eggs to the filling.

Ingredients:

1 kg of fresh cabbage;
3 chicken eggs;
1 head of onion;
salt and pepper to taste;
oil grows for frying.

For test:

5 glasses of flour;
1 egg;
2 glasses of milk;
1 pack of dry yeast;
1 table spoon of sugar.

Step by step recipe

First of all, we will prepare the dough for the dough. Pour half a glass of warm milk into a container, add dry yeast and three tablespoons of flour. Mix well and leave for half an hour.

We gradually introduce flour and the rest of the milk into the dough, drive in the egg, add sugar. Stir and leave until the dough has doubled in size.

Grate the cabbage or finely chop with a knife.

Peel and chop the onion.

Boil hard-boiled eggs and chop finely with a knife.

First fry the onion, then add the cabbage. Salt, pepper and stir immediately. Close the lid and simmer for half an hour. Stir the contents of the pan occasionally.

Five minutes before the indicated time, add the eggs and mix again.

We cool the filling.

Divide the bun of dough into equal portions, roll each into a circle and fill with stuffing. Seal the edges tightly, press lightly with your hands.

Grease a baking sheet with oil, put the pies and leave for a quarter of an hour. If desired, they can be brushed with egg before baking.

We put the baking sheet in the oven preheated to 180 C and bake for half an hour until golden brown.

Put the finished pies in a dish and cover with a towel, after fifteen minutes you can enjoy delicious pastries.

Option 5: Fried potato patties made from fresh cabbage

An interesting recipe that uses potatoes instead of dough. Delicious, ruddy fried pies are obtained.

Ingredients:

1 kg of fresh cabbage;
10 potato tubers;
1 large head of onion;
1 chicken egg;
3 table spoons of flour;
salt and pepper;
greens.

How to cook

We clean the potatoes, wash and put on fire in cold water. Cook until cooked, then drain the water and mash with a crush in mashed potatoes.

Add chopped herbs if desired. Salt, pepper and stir.

Add the flour to the mashed potatoes and beat in the egg. Mix well. Simplify your process and use a blender.

Finely chop the onion and cabbage and simmer until soft in vegetable oil for about half an hour. First fry the onion, then add the cabbage.

Cool down.

Make pies out of mashed potatoes. Put a spoonful of filling in each potato cake and roll into a pie. Press it with your hands, make sure that the potatoes completely cover the filling.

Pour oil into a preheated pan and fry potato pies with cabbage until golden brown.

Fold the finished portions on napkins, then on a flat dish. Decorate with green sprigs.