Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.
Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.
Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.
Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!
A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.
Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.
Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of the soup with lean bread - then it will be satisfying and healthy.
Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).
Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.
The chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences decorate the garden. But chrysanthemums can be grown throughout the season - from February to December, and in heated greenhouses - even during the winter months. If you organize the process correctly, you can sell planting material and chrysanthemum flowers all year round. This article will help you understand how much effort it takes to grow chrysanthemums in large quantities.
Homemade muffins are a simple recipe with figs, cranberries and prunes that will satisfy even an inexperienced novice pastry chef. Delicious cupcake made with kefir with cognac and dried fruits will decorate any home holiday, and besides, such pastries can be prepared in less than an hour. However, there is one important point - dried fruits must be soaked in cognac for at least 6 hours. I advise you to do this the day before cooking - they will soak well overnight.
ABOUT taste qualities I think everyone knows the benefits of walnut fruits. Surely, many, taking tasty kernels out of the shell, asked the question: “Shouldn’t I grow it on the plot, and from the nuts themselves, because in fact these are the same seeds as other plants?” There are many gardening myths and legends surrounding the cultivation of walnuts. Half of them turn out to be untrue. We will talk about the features of growing walnuts from nuts in this article.
The airy lace of the most common maidenhair fern seems weightless. They are so different in appearance from the strict and elegant fronds of the usual garden ferns that the plant is not easily recognized by everyone as their closest relative. Adiantum is so popular that it is firmly entrenched in the lists of the most unpretentious crops. In fact, it is quite capricious, but even inexperienced gardeners can grow it. The main thing is to provide him with appropriate care.
Delicious, quick and easy to prepare Lenten pies with cabbage. The most interesting recipes for baking in the Post.
- Fish fillet 300-400 g
- Sunflower oil for frying
- Salt to taste
- Ground black pepper to taste
- Carrot 1 pc.
- Onion 1 pc.
- Tomato juice 100 ml
- White cabbage 400-500 g
- Egg yolk 1-2 pcs.
- Salt 1 teaspoon
- Sugar 1 tbsp. spoon
- Pressed yeast 40 g
- Sunflower oil 3 tbsp. spoon
- Flour about 500 g
- Water 300 ml
Chop the cabbage into small slices.
Peel the onion and cut into small cubes.
Grate the carrots on a coarse grater.
Mix cabbage, carrots and onions and place in a frying pan with preheated sunflower oil. Fry over medium heat until slightly golden brown, add at the end of frying tomato juice, mix everything, add salt and pepper, fry for a couple more minutes and you can turn off the gas.
Cut the fish into small cubes 1.5x1.5 cm and fry over low heat until cooked, lightly salt. The filling is ready.
Place yeast, sugar and salt in a convenient bowl.
Add required amount warm water, but not hot. Mix everything well until completely homogeneous.
Pour in three tablespoons of sunflower oil and mix again.
Gradually add flour (sift through a sieve in advance).
Knead the dough; it should be quite elastic.
Divide the dough into two parts. Roll one of them into a rectangle (approximately 30x20 cm).
Place the prepared cabbage filling on top of the sheet of dough, leaving about 1 cm to the edge so that the edges can be joined.
Following the cabbage, place the fish around the entire perimeter.
Roll out the second piece of dough and place it on top, carefully sealing the edges. Place the pie with cabbage and fish in an oven preheated to 180-200 degrees.
Bake for 35 minutes until golden brown. Remove the finished pie.
Let the pie with cabbage and fish cool, cut into small portions. Bon Appetit everyone!
Recipe 2: Lenten jellied pie with cabbage, without yeast
- White cabbage – 450g
- Flour – 1 tbsp
- Lenten mayonnaise – 250g
- Water – 0.5 tbsp
- Baking powder – 7g
- Salt, pepper to taste
Shred the cabbage, add salt, pepper and mash it with your hands until the cabbage becomes juicy.
Sift flour with baking powder.
Add lean mayonnaise.
Add water and knead the dough to a consistency similar to sour cream.
Divide the dough into 2 parts, pour one into the bottom of the pan lined with parchment.
Lay out and distribute the filling.
Pour the remaining dough on top.
Bake at 180 degrees for 45-50 minutes. Lenten pie ready with cabbage!
Recipe 3: Lenten pie with cabbage and carrots in a slow cooker
- flour - 5 cups
- water - 2 glasses
- salt - 0.5 tsp.
- sugar - 2 tbsp.
- yeast - 50 g
- vegetable oil - 100 ml
- cabbage - 1 piece
- onion - 1 pc.
- carrots - 1 pc.
- tomato - 1 pc.
- salt pepper
Dissolve yeast and sugar in warm water, add a little flour and stir until smooth.
Place the dough in a warm place for 40 minutes.
Now add salt, slowly add flour, stir until the dough is soft and elastic, pour in at the end vegetable oil and knead again.
Place the dough in a warm place again for an hour until it rises well.
Chop the cabbage, cut the onion and tomato into small cubes, and grate the carrots on a fine grater. Simmer in a slow cooker for 17 minutes.
Roll out the dough and spread out the cooled filling.
Place the dough in a multicooker bowl, greased with oil, and turn on the heating mode for 13 minutes.
When the dough has risen, turn on the baking mode and bake for 50 minutes on one side and 25 minutes on the other. The pie can be served with borscht or soup, or you can eat it just like that with fresh tomatoes or cucumbers.
Recipe 4: Lenten galette pie with savoy cabbage (with photo)
- wheat flour - 1 cup
- buckwheat flour - 1 cup
- water - ½ cup
- olive oil - 5 tbsp.
- baking powder - 1 tsp.
- savoy cabbage - ¼ head
- boiled potatoes - 2 pcs
- pesto or basil - 2 tsp.
- black pepper, nutmeg
Mix the dry ingredients: two types of flour, salt and baking powder.
Heat the water almost to a boil, mix it with olive oil and pour it into the flour. Knead into a soft, non-sticky dough, form it into a ball and leave to rest while the cabbage is cooked.
Separate a few leaves from a head of savoy cabbage. Rinse them in cold water. Then scald with boiling water until the leaves become soft.
Let's cut the scalded ones cabbage leaves small squares.
Puree the boiled potatoes with an immersion blender along with basil and salt. Instead of basil, you can use ready-made pesto sauce.
Mix chopped savoy cabbage with mashed potatoes. The potatoes will act as a kind of thickener for the filling and will allow you to bind the pieces of cabbage. In addition, it will improve and diversify the taste of the biscuits.
Pepper the filling and season with nutmeg.
Roll out the dough into thin pancake. Place the filling on it, leaving the edges free.
We wrap the free edges, covering them with the filling. Don't let the galette look too neat - that's exactly its charm.
Place the galette pie in the oven to bake at 180 degrees for half an hour.
Galette with savoy cabbage and potatoes are good both warm and cold. The dough turns out dry and even a little crispy. Cut the galette into portions and serve as an appetizer.
Recipe 5: Lenten cabbage pie with pumpkin (step-by-step photos)
Lenten dough for pie with cabbage:
- Tomato juice – 2 glasses
- Olive oil – 0.5 cups
- Semolina – 1 glass
- Flour – 2 cups
- Sugar – 4 tbsp
- Salt – 1 teaspoon
- Soda – 1 teaspoon
- Dill - half a medium bunch
- White cabbage – a third of a skewer
- Raw pumpkin – 300 gr
- Carrots – 1 pc.
- Salt and spices to taste
- Olive oil – 2 tbsp
Heat a frying pan with a few tablespoons of olive oil over medium-low heat.
Cut the carrots into thin strips and sauté in a frying pan.
Cut the pumpkin into cubes and add to the carrots.
Shred the cabbage thinly. Add to vegetables.
Season the vegetables with salt and pepper. Simmer until tender over low heat, stirring occasionally (it is better not to close the lid so that the vegetables do not become saturated big amount moisture).
Preheat the oven to 170 degrees.
In the meantime, prepare lean dough for cabbage pie. In a bowl, mix flour, semolina, olive (or other vegetable) oil, sugar, salt. Stir the mixture until smooth.
When the filling is ready, add baking soda to the dough, stir and immediately add the prepared filling and finely chopped dill. Mix the dough.
Pour the resulting mixture into a wide and deep frying pan (or other form).
Place the pan in the oven to bake for 40-50 minutes. Check the readiness of the pie with a toothpick - it should come out clean from the dough.
Lenten pie with cabbage and pumpkin is prepared quickly and easily. Bon appetit!
Recipe 6: Pie with Chinese cabbage and lean nuts
- 1 tbsp. spoon tomato paste(or 0.5 cups of tomato juice)
- 2 cups of flour
- 0.5 tsp baking powder
- 0.5 cups vegetable oil
- 600 g Chinese cabbage
- 0.5 cups walnuts
- 4 tbsp. tablespoons oatmeal (instant)
- spices: 0.5 teaspoons each of turmeric, coriander, garam masala, black pepper, salt
Put tomato paste in a glass, add water to half a glass, stir, add a little salt. (Or use tomato juice.)
Pour turmeric into the flour sifted with baking powder, pour in the prepared “tomato juice” and oil, add a little salt. Stir and knead the dough. It turns out to be soft and elastic at the same time, orange in color, like for tomato cookies, only unsweetened. Cover and leave to ripen for half an hour.
Needs a little frying Chinese cabbage. To do this, preheat with 1 tbsp. Place finely chopped cabbage in a frying pan with a spoonful of oil. Simmer for about five minutes and then leave the cabbage to cool.
Grind the walnuts in a blender.
Add to stewed Chinese cabbage walnuts, remaining spices (all except turmeric), cereals. Add salt to taste and mix well.
Transfer the pre-rolled dough into a greased pan and form sides.
Place the filling on top of it.
Bake Lenten pie with cabbage for 20 minutes at 180 ºС. If the top starts to burn, cover with foil at the end of baking.
Bon appetit!
Recipe 7: Lenten pie with cabbage and mushrooms, with yeast
Yeast lean dough for cabbage pie
- flour - 3 cups
- dry yeast - 7 g
- water - 350-600 g
- vegetable oil - 4 tbsp.
- sugar - 2 tbsp.
- salt - 1 tsp.
Dissolve sugar and yeast in warm water. Leave for 15 minutes to activate the yeast until foamy or bubbling appears.
Sift the flour into the suitable yeast.
Add salt.
Add vegetable oil. Knead the dough to a soft consistency. Place the dough in a greased bowl, cover with film and leave in a warm place for 1 hour to ferment.
Pie filling with cabbage, mushrooms and leeks
- cabbage - 350 gr
- leek 120 g
- mushrooms – 250 gr
- salt, vegetable oil
Wash cabbage, onions and mushrooms. Chop the cabbage and place in a saucepan with 1 tablespoon of vegetable oil. Fry until soft. At the end of frying, salt the cabbage. Transfer cabbage to a bowl.
Cut the mushrooms into slices. Leeks - in half rings.
Pour 1 tablespoon of oil into a saucepan and add mushrooms. After some time, a lot of liquid will be released from the mushrooms; keep the mushrooms on the fire until the liquid has completely evaporated. Add leeks and cook for 1 minute. Add salt and mix. Place in a bowl. Mix fried cabbage with onions and mushrooms. Cool the filling.
Place the risen dough on the table and divide into 3 unequal parts:
1 part, the smallest - for decoration
Part 2, middle - for the top layer
Part 3, the largest - for the bottom layer of the pie
Line the baking dish with baking paper and grease it with butter (you don’t have to cover it with paper, but this way it’s more convenient to remove the finished pie).
Roll out the largest part of the dough into a layer slightly larger than the size of the mold. Place the dough in the mold and make sides.
Place the filling on the dough.
Roll out the middle part of the dough and place it on the filling. Pinch the edges of the dough. Use the remaining dough to make pie decorations and decorate the pie.
Cover the pie cling film or a napkin and leave in a warm place for the final proofing for 40 minutes.
Before baking, brush the cake with tea leaves.
Bake the pie in a preheated oven at 200*C for 40 minutes. If the top of the pie browns early, cover it with foil.
Bon appetit! Lenten pie with cabbage, mushrooms and onions is ready!
Recipe 8: How to cook Lenten pies with cabbage in the oven
Dough for Lenten pies:
- 600 g flour
- 1 – 1 ½ glasses of water, 40C
- 100 g sunflower oil
- 25 g of yeast (fresh) or dry yeast in quantity. according to the directions on the packaging
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 ½ kg cabbage
- 2-3 tablespoons vegetable oil
Dissolve sugar, 1 - 2 teaspoons of flour and yeast in a quarter glass of water, leave for 15 minutes.
After 15 minutes, the volume of the mass in the glass will increase, and the mass itself will foam.
Mix flour with salt.
Pour in the diluted yeast.
Add vegetable oil.
Mix all ingredients, gradually adding water.
It is important to add just enough water so that the dough does not become too curly or too sticky.
Knead the dough until it sticks to your hands.
Leave the dough to rise warm (you can put it in the oven at 30 C), covering the bowl with the dough with a towel.
After an hour, knead the dough. And leave it warm for another hour.
Shred the cabbage.
Heat the oil in a frying pan. If desired, you can immediately fry the onion.
Add cabbage and salt.
Mix. If anyone likes, you can add sauerkraut- the taste will be more intense.
Simmer over low heat, covered, until soft.
Increase the heat and fry the cabbage until golden brown, stirring. Let cool.
When the dough has risen, sprinkle the work surface with flour and make a rope out of the dough.
We divide the rope into 16-18 equal parts and form them into balls.
Cover the balls with a towel and let stand for 5 minutes.
We form cakes from the balls.
We spread the filling.
Carefully pinch the edges of the dough.
Place the pies on a baking sheet, seam side down, under a towel, and let stand warm for 20 minutes.
Bake in an oven preheated to 240 - 250 C for 10 minutes. Bon appetit!
Recipe 9: Lenten pie with stewed cabbage
- cabbage - 300 gr
- bell pepper- 1 PC
- onion - 1 pc.
- leek - 1 piece
- vegetable oil
- water - ½ cup
- flour - 2 cups
- sugar - 1 tbsp.
- yeast - 10 g
- garlic - 3 cloves
- rosemary, oregano, corcuma, salt, pepper
Boil and chop the cabbage.
Slice onion, leek, garlic, bell pepper and fry a little over low heat on vegetable oil.
Add chopped cabbage to stewed vegetables, sprinkle with spices to taste and fry for 10 minutes, stirring.
For the dough, you first need to make a dough: dilute the yeast in 0.5 glass of water, add 3 tablespoons of flour, 1 tablespoon. sugar and 0.5 tsp. salt, mix well and leave in a warm place for 15 minutes.
Then add 3 tablespoons to the dough. vegetable oil, the remaining flour and knead a light dough.
http://vegetarianrecept.ru, http://kuh-nya.ru, http://globalist.org.ua, https://vpuzo.com
Hello, my dear readers. Nothing in life comes without difficulty. And in order to celebrate the holiday, it is necessary to prepare for it, putting both soul and body in order. For this purpose, in the Russian Orthodox Church there are four multi-day fasts and fasting on Wednesday and Friday throughout the year (with the exception of a few weeks), when one must abstain from food of animal origin, from evil thoughts, deeds and words. But even at this time, it is necessary to eat a balanced and varied diet so as not to harm your health. Today I will share with you a recipe delicious dish, in which there is not a single fast food product - we will prepare a Lenten pie with cabbage from yeast dough.
In fact, not only religious people, but also vegetarians can take note of this culinary product, since it does not contain meat.
The basis of the pie is straight yeast dough on the water. It mixes quickly, without requiring much effort, and consists of readily available ingredients. This flour base is also suitable for baking pies and buns with various fillings.
The filling this time is the simplest - White cabbage. This dietary low-calorie product contains a large number of vitamins, macro and microelements (vitamins B, A, E and C, copper and zinc, calcium and magnesium, potassium and fluorine), and even with heat treatment the vegetable does not lose its positive traits. The benefits of this product are reflected in the normalization of the gastrointestinal tract, reducing the amount of cholesterol in the body, and reducing the risk of atherosclerosis. In addition, stewed cabbage allows you to remove excess nasties, such as waste and toxins, from our body. In moderation it is indicated for diabetes mellitus, urolithiasis and for liver diseases.
Thus the union stewed cabbage and dough turns a lean pie with filling into a very tasty and hearty dish and at the same time does not overload our body with extra calories.
Below I will give you a fairly simple recipe that I have been using with pleasure for several years...
Nutritional value of the dish per 100 grams.
BZHU: 4 /3 /23.
Kcal: 134.
GI: average.
AI: average.
Cooking time: 15 minutes active + 50 minutes to rise the dough + 30 minutes in the oven.
Number of servings: 10 servings.
Ingredients of the dish.
Unleavened yeast dough made with water.
- Wheat flour - 650 g (4 tbsp) + 2-3 tbsp for dusting.
- Water - 350 ml (1.5 tbsp).
- Sugar - 35-40 g (2 tbsp).
- Vegetable oil (sunflower) - 20 ml (1-2 tbsp).
- Salt - 2-4 g (pinch).
- Dry fast-acting yeast - 10-15 g (2-3 tsp).
Filling.
- White cabbage - 1000 g.
- Sunflower oil (for frying) - 50 ml (2-3 tbsp).
- All-purpose spices - 3 g (1/2 tsp).
- Salt - 4 g (1/2 tsp).
Recipe of dish.
Let's prepare the ingredients. It is better to sift the wheat flour first. Remove the top leaves from the cabbage.
Let's start cooking with the dough. To do this, pour 1.5 tbsp of warm water into a deep container, add 2 tbsp of sugar and a pinch of salt. Stir until the sugar dissolves. Then add to the pan wheat flour(4 tbsp), 2-3 tsp yeast and 1-2 tbsp sunflower oil.
Knead the dough thoroughly until it begins to pull away from your hands and the sides of the container (if it remains sticky, add a little flour).
Cover the pan with a lid, towel or cling film, put it in a warm place for 30-35 minutes, when its contents have doubled, knead the dough slightly. Thus, we free it from accumulated gases and enrich it with oxygen. Let the mixture rise for another 15-20 minutes in a warm place. The dough is ready if the depression made in it does not disappear, but if it is leveled, the dough has not yet risen.
While the dough is rising, let's make the filling. The cabbage must be finely chopped.
Place the chopped vegetable in a frying pan with oil and simmer, stirring occasionally, for 30-40 minutes until soft (if you set the heat to maximum, the cabbage will cook faster, but you need to stir it constantly so as not to burn, so if you are preparing this dish for the first time, It is better to simmer over medium heat). 5 minutes before readiness, add salt (1/2 tsp) and spices (1/2 tsp) to the bowl and mix.
While we were busy with the filling, the dough has risen and you can start rolling it out.
Place the contents of the pan on a floured table and divide into two parts (1/3 and 2/3). Lightly sprinkle each piece with flour to prevent it from sticking to the rolling pin.
For the base we take larger piece dough and roll out a layer 5-7 mm thick. Cut out a shape 1-2 cm larger than the size of the shape (mine is 40x30).
Transfer the flour base to a greased baking dish, and spread the slightly cooled (not hot) stewed cabbage onto it in an even layer.
Then roll out the second part of the dough and cover the filling with it. We fasten the joints along the perimeter, lightly pressing the two layers together. Let the yeast pie with cabbage rise for 10-15 minutes in a warm place. Turn on the oven to preheat to 180 C.
We spread our decor around the perimeter of the pie, grease the top surface of the product with sunflower oil or sweet water. In the middle we make a small hole in the top layer of dough to allow steam to escape. Bake in an oven preheated to 180 C for 30-40 minutes until golden brown.
Check readiness with a toothpick. Pierce the dough with it and remove it from it; if the stick remains dry - baking culinary product completed.
Rosy and fragrant pie we take it out of oven, transfer to a cutting board or a special napkin.
We cut our dish into portions and serve hot. Cover the remaining part with a clean towel or thick cloth, so the cake will retain heat longer and will not go stale.
Bon appetit!
5-6 servings
1 hour
178 kcal
5 /5 (1 )
Lenten dishes can be very tasty and filling. Even baking can be done without adding eggs or animal fats. We will tell you how to quickly and easily prepare a Lenten pie with cabbage, which will be no less tasty than rich pastries.
Lenten cabbage pie
We need: baking sheet, bowl, frying pan, silicone mat or parchment.
Ingredients
How to choose the necessary ingredients
- To keep the cake soft, the flour must first be sifted several times.
- We recommend using filtered and warm water.
Step-by-step preparation
- Combine in a bowl warm water(one and a half glasses), sunflower oil (one and a half tablespoons), lemon juice(20-25 ml), salt (one teaspoon), dry yeast (one and a half teaspoons), sugar (four and a half tablespoons) and flour (four and a half cups).
- Knead the dough with your hands. You can use a kitchen machine or bread maker for kneading.
- Finely chop 500-600 grams of cabbage.
- Heat sunflower oil (one and a half tablespoons) in a frying pan, add chopped cabbage, add half a teaspoon of salt and simmer over moderate heat until it becomes soft.
- Ready dough roll out into a layer.
- Place cabbage on top.
- We form the pie in any convenient way.
- Place a silicone mat or a sheet of parchment on a baking sheet, transfer the cake and leave it under a napkin for 20-30 minutes.
- When the pie has slightly risen, grease it with 1.5 tablespoons of sunflower oil and bake for 20-30 minutes at 180 degrees.
- The finished Lenten pie needs to be cooled slightly and served.
Video recipe for making lean yeast pie with cabbage
So that you can see in detail how to make lean dough for a cabbage pie, we recommend watching the following video.
Lenten pie with cabbage and mushrooms
Cooking time: 170-180 minutes.
We need: baking sheet, frying pan with lid, frying pan, parchment, rolling pin.
Number of servings: 5-7.
Ingredients
Step-by-step preparation
- Combine 450-480 milliliters of warm water, sugar (one and a half teaspoons), dry yeast (3 teaspoons) in any convenient container, stir and leave for 15 minutes.
- As soon as the yeast starts working, add salt (a quarter teaspoon) and stir until the grains dissolve.
- To 750-780 grams of sifted flour, add water with yeast, 75 milliliters of sunflower oil and mix the dough with a spoon.
- Then transfer the dough to the table and knead with your hands.
- Transfer the finished dough to a clean bowl and leave under a towel for 60 minutes.
- Finely chop 600-650 grams of cabbage and 85 grams of onion.
- Heat 30 milliliters of sunflower oil in a frying pan, lay out the cabbage, add a quarter teaspoon of salt and simmer, covered, over moderate heat until soft. Be sure to stir the cabbage periodically so that it cooks evenly.
- In a separate frying pan, heat 15 milliliters of sunflower oil, add chopped onion and fry it for 2-3 minutes.
- Add 300-350 grams of chopped mushrooms to the onion, mix and fry for 10-12 minutes.
- Combine the finished cabbage with fried onions and mushrooms.
- Knead the dough and divide it into two parts. One of the parts should be slightly larger.
- Roll out most of it into a thin layer and place it on a baking sheet lined with parchment.
- Place the prepared filling on the dough layer and pinch the edges in a circle with a pigtail.
- Roll out the second part of the dough, cover the pie and pinch the edges.
- Grease the finished pie with 10 milliliters of sunflower oil, make a hole in the middle of the pie and bake it at 180 degrees for 40-50 minutes.
- When the pie is browned, remove it from the oven, cool slightly and serve.
Video recipe for making Lenten pie with cabbage and mushrooms
In the next video you can see in detail the entire recipe for Lenten pie with cabbage in the oven described above.
Lenten pie with cabbage in a slow cooker
Cooking time: 150-160 minutes.
We need: multicooker.
Number of servings: 4-5.
Ingredients
Step-by-step preparation
- Combine hot water (250-300 milliliters) with one tablespoon of sugar, a quarter teaspoon of salt, 20 milliliters of sunflower oil, 5 grams of dry yeast and 350-380 grams of flour and mix very hard.
- Add another 20 milliliters of sunflower oil to the dough and knead. Leave the finished dough under a towel in the refrigerator for half an hour.
- After which the dough will need to be left for another half hour at room temperature.
- Finely chop 400-450 grams of cabbage, pour boiling water so that it completely covers the cabbage, and leave for 10 minutes.
- Cut 65 grams of onion into quarter rings.
- Pour 15 milliliters of sunflower oil into the multicooker, select the “Fry” function, add the onion and cook for 5 minutes.
- Drain the water from the cabbage and place it in the slow cooker with the onions. Add a quarter teaspoon of salt, stir and cook on the “Fry” mode for another 10 minutes. Transfer the fried onions and cabbage to a plate and let cool slightly.
- Grease a clean multicooker bowl with 15 milliliters of sunflower oil, lay out half of the dough and form the sides.
- Place onion and cabbage filling on the dough.
- Cover the top with the second half of the dough and pinch.
- Cook the pie on the “Multi-cook” mode (125 degrees) for 60 minutes. Then turn the pie over and continue cooking for another 25 minutes.
- Ready pie Transfer from the multicooker to a plate, cut into portions and serve.
Video recipe for making lean cabbage pie in a slow cooker
So that you do not have problems during the preparation of lean cabbage pie in a slow cooker, we recommend that you carefully watch the following video.
Jellied pie is a special pastry for which it is made batter and then the filling is poured over it. The dough cooks very quickly, so you should prepare the filling first. It can be very different - vegetable, mushroom, fish and meat. Today we present to your attention Lenten option test with cabbage filling. A minimum of effort is spent on preparation, and the pie turns out tender and tasty.
Author of the publication
She is a lawyer by training, but has worked in different industries. She was a model, an administrator at a casino, and worked for several years in the internal affairs bodies (junior police sergeant). I really liked working at the police department, I dreamed of building a career, but I got sick with oncology and had to become a housewife. From that time on, I began to cook passionately, and a little later photography became a real passion. He actively attends webinars on food photography, reads articles and books.
Photos with recipes sometimes appear on the pages of small culinary magazines.
He loves animals very much, so both dogs and cats live in the house.
- Recipe author: Nadezhda Rakhmanova
- After cooking you will receive 8
- Cooking time: 2 hours
Ingredients
- 500 gr wheat flour
- 1 tsp dry instant yeast
- 1/8 tsp salt
- 400 ml water
- 1 tbsp. sugar
- 3 tbsp. vegetable oil
- 400 g cabbage
- 80 g onion
- 1 tbsp. vegetable oil
- 1 tbsp. tomato paste
- 150 ml water
- greenery
- ground black pepper
Cooking method
Prepare the filling. Peel the onion and cut into small cubes. Heat a frying pan, add vegetable oil, fry the onion until soft.
Finely chop the cabbage and add to the pan with the onions. Stir and cook for 3-5 minutes.
Pour into a small bowl boiled water, add a heaping tablespoon of tomato paste and mix everything. Add the cabbage to the pan, stir and simmer, covered, until soft, over medium heat. About 10 minutes before the cabbage is ready, add salt, pepper, and chopped herbs to taste. Mix everything, simmer until cooked and liquid evaporates.
Transfer the finished filling to a plate and cool to room temperature.
Prepare the dough: sift the flour into a bowl, add the yeast and mix thoroughly. Add salt, sugar and vegetable oil.
Pour in warm water (30-35 degrees) and mix everything until smooth using a whisk. The dough turns out to be a little thick, lazily flowing from the whisk, similar to the dough for fluffy yeast pancakes. If the dough is too thick, you can add another 50-70 ml of water and stir again. Cover the dough with a clean towel or cling film and leave at room temperature for 30 minutes to rise.
After 30 minutes it will increase in volume by 1.5 times.
Turn on the oven and preheat to 180 degrees. Line a mold (a 30x11 cm mold was used in the recipe) parchment paper. Pour half of the dough into the bottom of the pan and distribute evenly.
Place the filling on top and spread the remaining dough over it.
Place the pan in the oven on the middle level and bake for 60-70 minutes. Willingness to check wooden skewer- it should come out of the dough dry. Place the finished pie on a wire rack. For a soft and glossy crust, you can grease it immediately after baking. vegetable oil. Cover the pie with a clean towel and leave for 10 minutes, only then carefully remove from the pan and cool on a wire rack.
Lean jellied pie ready. It is best eaten warm. If you haven’t eaten everything at once, you can warm it up in a microwave oven. Bon appetit!
