Meat and cabbage dumplings, prepared according to the recipe from our website, are very tender, juicy and satisfying. They are not at all difficult to prepare, they are more economical in terms of costs than meat dumplings, and they turn out to be very juicy in taste. Serve meat-cabbage dumplings very tasty with sour cream, mushroom or tomato sauce. They can also be prepared ahead of time and stored in the freezer.
List of ingredients
- water - 1.5 cups
- flour - 3-4 cups
- eggs - 2 pcs
- minced meat - 400 g
- cabbage - 300-400 g
- vegetable oil- 4-5 tbsp. spoons
- onion - 2 pcs
- garlic - 2-3 cloves
- spices - to taste
- salt - to taste
Cooking method
Pour water into a saucepan, add salt and pour in vegetable oil. Heat to a boil, sift a glass of flour into boiling water and mix vigorously, removing the water with flour from the stove. Allow the dough to cool, add 2 eggs into it with a mixer and beat until smooth.
Sift half a cup of flour onto a work surface. Put the dough on the flour and knead until a smooth mass is obtained, gradually adding the rest of the flour. Cover the dough with a towel and leave for 20-30 minutes. Then knead again, cover again with a towel and leave for another 10 minutes.
For the filling, chop the onion, rinse in a colander under cold water and let the water drain. Chop the cabbage as small as possible. Salt and knead the cabbage well with your hands. Heat vegetable oil in a frying pan, put cabbage and fry for about 7 minutes until translucent. Cool down.
In a bowl, mix onion, fried cabbage and minced meat until smooth. Add salt with spices and pour in a little water. Mix thoroughly, add the garlic passed through the garlic and mix again.
Divide the rested dough into pieces. Roll out alternately into a round layer and cut circles with a glass. Put a little cabbage-meat filling on each circle of dough and form neat dumplings. You need to cook dumplings in in large numbers water with salt and bay leaf. Can be frozen and used as needed.
Meat and cabbage dumplings are ready!
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Traditionally, for minced meat, we took a mixture of pork and beef. Grandmother kept livestock for a long time, a large family had to be fed. And they usually cooked from what they themselves grew. Let's prepare the meat part of the minced meat: salt, pepper, add a couple of tablespoons of water to make the minced meat softer and "brine".
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Without a garden, my parents could not imagine family life. And because vegetables were always on the table. Cabbage was added to dumplings not only because it was customary in Udmurtia, but also because of economy - a lot of heads of cabbage were kept underground, unprecedented for us children. And our grandparents constantly talked about the benefits of vegetables. Cut cabbage for stuffing small cubes. Press lightly to soften the cabbage and release the juice. Previously, cabbage was chopped in a trough, and it was very juicy and tasty.
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Roll out the dough into a layer, adding flour if necessary. We had a fairly clear division of labor in our family. Papa always rolled juicy dough, he did it very deftly and quickly. Now we are rolling out small juices, and he made them the size of the entire table, and he always turned them out even, of the same thickness in the middle and along the edges, moderately floury.
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From a large layer, cut out circles with a glass. One of the children cut out our circles, and we were proud that we were entrusted with such an important and responsible stage in turn: we had to quickly and accurately cut out about 100 even circles.
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Boil dumplings in salted water with the addition of bay leaf. And here, too, dad had his own trick. Dip dumplings in boiling water, let them boil, and when they “boil”, pour in half a glass of cold water. Bring it to a boil again, then add water again. We repeat the “infusion” three times, let it boil and take out the dumplings with a slotted spoon. And then we triumph at the table, if along with the dumplings there is a bay leaf in the plate - good luck awaits this lucky person, good news. Enjoy your meal! And thanks for listening to my family story! :)
Many housewives daily face the problem of what to cook for dinner. And great option for a hearty homemade meal there will be dough products, for example, dumplings. Most people cook them classic recipe- from meat. But in fact, the filling for such a dish can be very different, including vegetables. Let's talk about how dumplings are prepared with sauerkraut, we will consider proven recipes.
Dumplings with cabbage and minced meat
To prepare such delicious dish you need to prepare two hundred grams, four hundred grams of pork, one large onion, a little salt and black pepper. For the dough, you will need 1.3 cups of flour, one medium egg and a third of a teaspoon of salt.
Sift the flour into a fairly large bowl. Separately, combine the egg with half a glass of cold water and salt, mix. Pour this mixture into flour while stirring constantly. Knead smooth homogeneous dough. Cover it and send it to the refrigerator for thirty to forty minutes.
Wash the meat, pat dry and chop large pieces. Peel the onion and chop into quarters. Chop the cabbage finer. Pass the pork, onion and cabbage through the meat grinder. Salt and pepper the resulting mixture, pour fifty milliliters of water into it. Mix well the prepared stuffing.
Roll out the dough in a thin layer, fashion dumplings. Cook them in boiling salted water for seven minutes. Lay out ready meal for noise. Serve dumplings with butter, sour cream or vinegar.
Crack an egg into cold water and stir. Pour half of the sifted flour into the resulting liquid, mix with a spoon. Gradually add the rest of the flour and salt, knead the dough. Roll it into a ball, send it to a bowl for half an hour.
Squeeze the cabbage, and cut the fat into small pieces. Turn these ingredients in a meat grinder and mix well.
Roll out the dough thinner, fashion dumplings. Boil them in boiling salted water for five minutes. Put the dumplings on a plate, season with butter and serve.
Alternative treatment sauerkraut
Dumplings with cabbage great dish for dinner, which you can easily cook on your own. And many of the components that are used to prepare such food have different medicines and actively used by specialists traditional medicine.
Treating Asthma with Garlic, Onion and Cabbage. So traditional medicine experts quite often use sauerkraut in their recipes. Such a product is advised to use for. With such a disease, it is worth eating half a kilogram of sauerkraut mixed with twenty grams of onion and five grams of garlic every day.
Children's umbilical hernia - treatment with folk remedies. Healers advise using sauerkraut to treat umbilical hernia in babies. In this case, you need to moisten a piece of gauze in cabbage brine and apply it to the problem area. Sliced circles should be placed on top raw potatoes. The whole structure must be secured with a bandage. Remove the compress after two to three hours. Repeat this procedure for one month.
Strengthening the potency of folk remedies. Traditional medicine experts say that sauerkraut is a good cure for potency disorders. In this case, you just need to eat it, mixing it with vegetable oil. Take such a product in the amount of three hundred grams per day.
Sauerkraut for hemorrhoids. Sauerkraut is useful for patients with hemorrhoids. With such a delicate illness, healers advise taking cabbage pickle one glass once or twice a day. Such a remedy will be especially useful for patients suffering from hemorrhoids, which are accompanied by constipation and bleeding.
Sauerkraut and flatulence. The sauerkraut brine is quite good. You just need to take it inside one hundred milliliters three times a day.
Rinsing the mouth with inflammation. Traditional medicine experts say that such a pickle is also useful for patients suffering from inflammatory lesions of the throat or oral cavity. He needs to be bred warm water, adhering to the ratio of 1:1. With the resulting remedy, you simply need to gargle your throat and mouth.
Cabbage juice as medicine cholelithiasis . Healers claim that sauerkraut can be a good cure for gallstone disease. To achieve the desired therapeutic effect, juice obtained from such a product is used. It should be taken orally in the amount of half to one glass three times a day. It is best to drink such a medicine a quarter of an hour to twenty minutes before a meal. The duration of such therapy is one and a half to two months.
Even with cholelithiasis, you can combine one hundred milliliters of cabbage brine with the same amount of fresh tomato juice. Take this drink three times a day for two to three months.
Prevention of atherosclerosis with folk remedies. Traditional medicine experts also advise taking cabbage pickle to eliminate and prevent atherosclerosis. It is best to drink such a drink in half a glass to one glass three times a day. Take it twenty minutes before a meal. Also systematically include sauerkraut in your diet - by itself or in the form of salads.
The same mode of eating sauerkraut will help eliminate and prevent constipation.
Dumplings with sauerkraut will be a great find for every family. And sauerkraut itself is a good medicine for many pathological conditions.
There is not a single person who has not tried this wonderful dish like dumplings. Vareniki can be prepared with various fillings. The most popular are with cottage cheese, potatoes and berries.
Have you tried vareniki with sauerkraut and minced meat? If not, then I propose to cook these delicious and satisfying dumplings right now.
We will prepare the products according to the list.
Let's prepare the dough. You can cook traditional dough on water with an egg, you can - according to your favorite recipe. I will cook choux pastry, which is suitable not only for sculpting dumplings, but also dumplings, chebureks and manti.
Pour the sifted flour (300 g) into the container and pour in the oil, stir.
Pour salt and pour in boiling water, mix with a spoon. Cool the brewed flour mixture until warm.
Beat in the egg, mix well with a spoon.
Gradually add the remaining flour, knead a soft, but dense dough that does not stick to your hands. You may need more flour. Wrap the dough in cellophane and leave it alone for 1 hour.
While the dough is “resting”, we take up the preparation of the filling.
In a bowl, mix minced meat (I have pork), chopped onion, pepper and quite a bit of salt. Do not forget that sauerkraut will be present in the filling.
If the cabbage is sour, rinse it with cold water and squeeze it out. We scroll the cabbage in a meat grinder with a large grate, wring it out a little and add it to the minced meat. In the recipe, I indicated my proportions of minced meat and cabbage, you can increase or decrease the amount of minced meat or cabbage to your liking.
We divide the dough into several parts. Roll each part into a sausage. Cut each sausage one by one into small pieces. Roll out the pieces with a rolling pin into small circles. We spread the filling on the rolled circles and tightly blind the edges.
Additionally, I decorate the edges of the dumplings with a “pigtail”.
We throw dumplings into boiled water, do not forget to salt it. After the products float, cook them for 5 minutes.
Delicious dumplings with sauerkraut and minced meat are ready. As a sauce for such dumplings, you can serve sour cream, butter. And we love to dip dumplings in fragrant sunflower oil. Enjoy your meal!
The recipe for these dumplings was born spontaneously. Once my husband asked me to cook homemade dumplings for dinner, but I had very little minced meat left and I thought about how to dilute it. I decided to try mixing minced meat with cabbage. Probably, the idea, in principle, is not new, but I will tell you everything in order.
Cooking minced meat. I have pork, you can mix pork with beef. If the meat is lean, you can scroll a piece of fat to it.
Salt the stuffing, pepper (taking into account the fact that there will still be cabbage), add water for juiciness and knead well until smooth.
We take as much cabbage as minced meat: one to one. Let's not forget the onion.
You can, of course, cut into small pieces, but it is long and tedious. I scroll cabbage in a meat grinder. Each meat grinder comes with different grids. For cabbage and onions, I took the largest.
Scroll cabbage and onion. It turns out in small pieces, something like this:
The next step is to mix the cabbage with minced meat. Mix well until uniform consistency.
I use my bread maker to make the dough, but you can also make it by hand. I break one egg, add a glass of water, a couple of tablespoons of vegetable oil and four glasses of flour. I definitely sift the flour to saturate it with oxygen.
The dough should be elastic enough, but not sticky to your hands.
To make dumplings, you can roll the dough into circles and cut it out with a cookie cutter, but I prefer another option. I roll out the dough with sausage and cut into small pieces. Each piece will be a blank for dumplings.
Next, roll each piece with a rolling pin into a fairly thin circle and put a piece of minced meat into it.
Roll up and pinch. Can be rolled up
or make it in the shape of a dumpling.
I prefer the classic form. It turns out like this:
I got these three large plates and a few more.
Cook as usual for 10 minutes in boiling salted water.
We love to eat with sour cream
The taste is interesting and unusual. The filling is tender, melts in your mouth. The cabbage is quite small, but if you try, you can see it in minced meat.
My husband really liked this version of dumplings and he called them "anti-crisis." Now he often asks me to cook just such "anti-crisis" dumplings.
Time for preparing: PT01H00M 1 hour
Approximate cost per serving: 25 rub.
