The best cabbage filling for pies. The most delicious stuffing for cabbage pie

Pies and pies can be prepared from any dough and with different fillings. To save time, many people buy ready-made dough. But whoever is not looking for easy ways is obliged to make dough for pies with his own hands. There are different types of fillings: banal sweet fillings from berries and fruits, as well as salty ones from potatoes, meat, and cheese.

In addition, cabbage filling is very popular - both fresh and stewed. Adding only cabbage to pies is too simple and unoriginal. Therefore, an excellent option would be to flavor the filling with boiled eggs. You can also add chicken or rabbit meat to this recipe.

Ingredients for cabbage and egg patties

This recipe is for 30 pies.

For the test we need:

• 400 ml of warm milk;
• 1 st. l. Sahara;
• 1 st. l. dry active yeast;
• 2 tbsp. l. melted butter;
• 1 raw chicken egg;
• 1 tsp salt;
• 1 kg flour.

Filling Ingredients:

• 1 st. l. butter;
• 1/2 medium cabbage;
• 6 hard boiled eggs;
• salt and pepper to taste.

Pies with cabbage and egg in the oven: recipe with photo

This dish takes about 2 hours to prepare.

The dough for pies is kneaded as follows:

1. Add sugar to half a glass of warm milk, sprinkle yeast on top. Set aside in a warm place for 10-15 minutes.
2. Pour the remaining milk into a separate deep container, add the egg, butter, salt and 200 g of flour to it. Start stirring.
3. Add the milk with yeast to the mixture.
4. Adding 1 cup of flour, knead until it becomes elastic and stops sticking to the sides of the bowl and hands.
5. Cover the bowl with a towel and set aside in a warm place for an hour.

While the dough is waiting to rise, it is better not to waste time.

Preparing the stuffing:

1. Finely chop the cabbage.
2. Heat a frying pan, add butter, turn the heat to medium.
3. Add cabbage and, stirring, wait until it softens.
4. Add chopped boiled eggs, salt, pepper and continue to simmer for about 5-7 minutes, until the cabbage is completely limp.

Having prepared the filling and waiting for the dough to rise, we begin to sculpt pies with cabbage and an egg:

1. Sprinkle the surface of the table with flour, lay out the dough.
2. Form a sausage with a diameter of 5 cm and cut into pieces 3 cm long. Roll them into balls.
3. Flatten each ball into flat circles about 10 cm in diameter.
4. Put the filling in the center, seal the edges.
5. Preheat oven to 200°C.
6. Line a baking sheet with foil and lay out the shaped pies.
7. You do not need to immediately send the baking sheet to the oven - you need to let the pies stand for a few minutes so that they rise a little more.
8. To avoid opening the dough, it is recommended to place the pies on a baking sheet with the seam down.
9. To give a more attractive and shiny look, you can grease the top with a beaten egg.
10. You need to bake pies with cabbage and an egg until they become golden in color.

Pies with cabbage can be prepared not only from the proposed dough. Kefir dough is also suitable.

Cooking cabbage and egg pies: recipe with photo

In addition to pies, you can make one large cabbage-egg pie.

For the test you will need:

• 2 glasses of wheat flour of the highest grade;
• 3 raw chicken eggs;
• 50 ml of vodka;
• 200 g margarine or spread;
• 1 tsp salt;
• butter for greasing the mold.

For the filling you need:

• 400 g of white fresh cabbage;
• 4 hard-boiled eggs;
• 1 bulb of onion;
• 5 st. l. vegetable oil;
• salt;
• dill (optional).

Step by step instructions for making a pie

First, prepare the filling:

1. Chop the cabbage, salt and squeeze the juice with your hands.
2. Finely chop the onion.
3. Heat up a frying pan with vegetable oil.
4. Add onion and sauté over medium heat until translucent.
5. Add cabbage and stir-fry until softened.
6. Cool, then add finely chopped eggs, dill. Mix.

Preparing the dough:

1. Soften margarine, sift flour, separate 2 yolks from proteins. Stir by adding salt and vodka.
2. Knead the dough, then transfer to cellophane or wrap with cling film. Put in the refrigerator for a quarter of an hour.
3. After the time has elapsed, take out the dough, cut in two and roll out two round thinly rolled cakes.

Forming a pie:

1. Put one cake in a greased baking dish, spread the prepared stuffing evenly on it.
2. Top with another cake, pinch the edges.
3. Carefully poke holes with a knife to allow steam to escape during baking.
4. Brush the surface with the remaining third beaten egg.
5. Send the cake to an oven preheated to 200 ° C and bake until golden brown.
6. Remove the finished pie, sprinkle with boiled water (or grease with a cooking brush), cool. The pie is ready to eat.

Using this dough and filling recipe, you can also make cabbage and egg pies. What a pie, what pies can be baked in a microwave or a slow cooker.

I have already made such a filling many times, thanks to my friend Natalya from the culinary club for the recipe.))
Cabbage turns out delicious, tender, not overcooked, not overcooked, beautiful white.
And after baking pies, cabbage does not lose its qualities, does not turn into porridge and has the same pleasant white color.
And, most importantly, at least for me, that this cabbage can be frozen, and after defrosting it does not lose its taste.
I always prepare this filling for future use, I freeze it more, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably!
I usually defrost in the evening, just take it out of the freezer and put it on the bottom shelf in the refrigerator, you can also defrost it in the microwave.

Amazing fried pies are obtained with this filling! I’ll give you the dough of delicious pies sometime later, but today it’s just a puff pastry roll with cabbage.

Cabbage filling for pies and pies.

What do you need:
Cabbage fork - 1 piece (about three kilograms)
Onion (large) - 3-4 pcs.
Boiled eggs - 5 pcs.
Butter - 100g.
Olive (vegetable) - 3 tbsp.
Salt, pepper to taste.
Sugar - a couple of pinches.
Fresh dill - a small bunch,
Green onions - a small bunch.

How to do:
Finely chop the cabbage with your hands, or chop in a food processor.
We cut the cabbage about 2-3 cm long, so that when biting the pie, the cabbage does not stretch with a "long thread".
Onion cut into half rings.
In a large saucepan, heat the olive oil, put the chopped onion, sprinkle with a couple of pinches of sugar, salt a little and simmer over low heat until soft and transparent.

Put the shredded cabbage in a large saucepan, completely pour boiling water over it, salt well, let it boil over high heat and boil for 5 minutes.
Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a pasta pot, very convenient.

After the cabbage has been washed, it is good (!) to squeeze it out of excess moisture with your hands, and transfer it to a saucepan with browned onions. Mix cabbage with onion, add butter, cut into cubes.
Put the saucepan on the fire, and warm the cabbage until the butter is completely dissolved.
Turn off the fire, let the cabbage cool down (!) Completely. Add chopped greens to the cooled cabbage, and eggs (diced). Salt the cabbage well and season with black pepper to taste.

All! The filling is ready! Let's start baking pies!

Puff pastry roll with cabbage filling.

What do you need:
Puff pastry without yeast - 500 gr.,
cabbage stuffing
vegetable oil - for greasing the dough,
breadcrumbs - for sprinkling dough,
butter - 60 gr.,
egg - for greasing rolls,
sesame (black, white) - for sprinkling

How to do:

From 500 gr. the dough makes two rolls.
Defrost the dough, divide into 2 equal parts.
Roll each piece thinly into a rectangle, 35 x 50 cm side.
Transfer the rolled out dough onto a kitchen towel.
Grease the dough (with a brush) with vegetable oil, sprinkle with breadcrumbs on top. Put the cabbage filling on 2/3 of the dough, retreating from the side edge by 5 cm. Scatter pieces of butter on top of the filling, about 30 g for each roll.
Wrap the side edges of the dough inward, and turn the roll, using a napkin, from the narrow side of the dough.
Place roll seam side down on a baking sheet lined with baking paper.
Brush top with beaten egg, sprinkle with sesame seeds.
Bake in a preheated oven at 180 degrees for about 25-30 minutes (until golden brown).

Step-by-step recipes for cabbage fillings for pies from fresh and pickled vegetables, with eggs, minced meat, mushrooms

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

66 kcal.

Option 1: Cabbage filling for pies - a step by step recipe with a photo

Cabbage filling for pies - in my opinion, the most delicious, the most successful, which makes the pies not dry, but, on the contrary, juicy and satisfying, beautiful and nutritious. Everyone ate pies with cabbage, at least once in their lives, especially this dish is familiar to many from childhood, well, what kind of grandmother does not bake pies.

Today I will not dwell on the dough, you can use any - yeast, yeast-free, puff, unleavened, etc. - in any version, the pies will come out excellent. Let's stop today on the preparation of the filling - cabbage.

For the recipe, you can take not only fresh, but also sauerkraut, the second option is more for everyone. If suddenly the filling remains - it's okay, cabbage is perfect for any porridge or potatoes. So let's get started!

Ingredients:

• Cabbage - 700 g
• Carrots - 2 pcs.
• Bulb or red onion - 2 pcs.
• Tomato paste - 2 tbsp
• Water - 400 ml
• Salt, pepper, sugar - to taste

Cooking process

Prepare all the necessary ingredients according to the list. Choose a good dense cabbage, remove the top leaves, rinse and dry the forks. Cut the cabbage into thin strips.

Peel and rinse red or regular onions, cut into small cubes.

Peel and wash the carrots, dry, grate.

Take a frying pan with high sides, then heat the vegetable oil in it. Then it is necessary to shift the cabbage into the oil and fry for 7-10 minutes, stirring occasionally.

After a while, add carrots and onions to the pan. Mix everything and fry again for 5-7 minutes.

Now add salt and pepper to the stewed cabbage, throw a pinch of sugar to enhance the taste.

Separately, mix warm water and tomato paste, pour the tomato into the pan and simmer for 25 minutes.

After a while, use the cabbage for making pies.

Bon appetit!

Option 2: A quick recipe for stuffing for cabbage pies (for a slow cooker)

It is not necessary to stand at the stove for a long time to prepare the filling for fresh cabbage pies. You can simply entrust this responsible business to the multicooker, and it will not let you down. The only point is to put everything out of the bowl in a timely manner so that the filling has time to cool or do not forget to turn off the heating.

Ingredients

• 700 g cabbage;
• 2 onions;
• 25 g oil or fat;
• spices;
• carrots optional.

How to cook fast

Set any program for frying onions, add oil, heat. Chop vegetables, add. It will fry a little while the cabbage is shredded.

We cut the cabbage. Sprinkle with salt immediately. If other spices are added to the filling, then you can also lightly sprinkle. Right on the table or in a large bowl, we crush the vegetable. Transfer to a slow cooker with onions.

Stir the onion with cabbage, add 1-2 tablespoons of water, close the slow cooker, set the "stewing" mode. Preparing the usual filling of fresh vegetables for half an hour. If the cabbage is tough, then the time can increase up to 50 minutes.

If you plan to add carrots, then you need to grate it, add it to the onion when frying. You can also diversify the filling for pies with bell pepper, it is laid along with cabbage.

Option 3: Stuffing for cabbage pies (sour)

The sauerkraut pies are a delight! But it is important to prepare the filling correctly. Sauerkraut is quite tough, it is fried for a long time, in Rus' the product was simmered in a Russian oven all night. A large pot was immediately stuffed, cabbage was used as a filling, added to cabbage soup, eaten with potatoes. Now there is no need to cook in such volumes, and in terms of time it is no longer such a long process.

Ingredients

• 1 kg of sour cabbage;
• 1 carrot;
• 30 ml of oil;
• 2 onions;
• some water;
• 2-3 tablespoons of pasta or a couple of tomatoes;
• 1 tbsp any chopped greens.

How to cook

Sauerkraut is added only after frying onions with carrots. Otherwise, they will be tough for a long time, the acid will not allow them to quickly reach readiness. Therefore, we start with onions, cut into cubes, pour into heated oil, stirring, fry for two minutes. Next, start the grated carrots, cook for another minute.

Cabbage can have different flavors. If the product is too acidic, then you can rinse it. Then squeeze, add to the vegetables in the pan. Fry a little, pour in a few tablespoons of water and cover. Simmer covered for about 40 minutes until soft. Periodically check, suddenly the water has boiled away, the cabbage can burn.

We dilute the tomato paste with a little water so that the product is easier to distribute in the dish. Pour over the cabbage, mix, cook without a lid for ten minutes. Turn off the stove, fill the filling with herbs. Salt is usually not needed, but it is useful to taste.

If there is already a carrot in the cabbage, then you can not add it additionally, limit yourself only to onions. When replacing pasta with fresh grated tomatoes, it will be necessary to evaporate excess juice from the filling well, otherwise the pies will stick out.

Option 4: Cabbage Stuffing for Egg Pies

You can just boil the eggs, cut and add to the total mass. But this is an even more simplified version of the cabbage (fresh) filling for pies. Everything ingenious is simple!

Ingredients

• 500 g cabbage;
• bulb;
• 4-5 tablespoons of oil;
• carrot;
• 3 eggs;
• herbs, spices to taste.

Step by step recipe

We start cooking in the standard way: fry the onions and carrots in oil. You can immediately fall asleep them together. We cook for three or four minutes, but you should not brown the vegetables much, only lightly.

Add shredded cabbage. Now fry until done. If the vegetable is hard, then add a quarter cup of water, cover, steam under the lid.

As soon as the cabbage softens, evaporate all the water from it. Beat the eggs with a fork in a bowl, pour over the cabbage. Mix everything well so that the omelette does not grab in one piece.

Immediately season the filling with spices, herbs and remove from the stove. The eggs will finally reach readiness in a hot pan.

Tomato paste also fits perfectly into such a filling. Moreover, you can add it when roasting cabbage or beat a small spoonful of eggs.

Option 5: Stuffing for cabbage pies (fresh) with meat

A meaty and satisfying filling for fresh cabbage pies. This recipe uses minced meat, you can take chicken, it will also turn out delicious.

Ingredients

• 500 g fresh cabbage;
• 300 g minced meat;
• a pair of bulbs;
• oil for frying;
• one carrot;
• 1-2 tablespoons of tomato paste.

How to cook

Pour a little oil into the pan, add the chopped onion, and start frying. As soon as it becomes transparent, we introduce minced meat. Mix well and cook for 5-7 minutes.

In another pan, also pour a little oil, throw in the grated carrots. Fry the vegetable for a couple of minutes, add chopped cabbage. Cooking for five minutes.

We combine everything in one pan, add spices, tomato paste, stir, pour a couple of tablespoons of water. We cover the pan, simmer the filling until the cabbage is soft.

Instead of minced meat, you can use meat, you need to cut it finely, fry a little longer. You can also add boiled chicken, sausages, sausage, cooked meat to the filling. Such products do not require pre-frying, they can be laid along with tomato paste.

Option 6: Cabbage filling for pies (with mushrooms)

We take absolutely any mushrooms for preparing the filling, if they are collected in the forest, then boil in boiling water for half an hour, then act according to the recipe.

Ingredients

• 300 g mushrooms;
• 100 g of onion;
• 60 ml of oil;
• 600 g cabbage;
• salt pepper;
• 70 g carrots (1 pc.).

How to cook

We cut the mushrooms and onions, put them in a pan and fry until the onions are soft in a third of the oil.

Shred cabbage, grate carrots. Warm up the rest of the oil. First we fall asleep carrots, fry a little, introduce cabbage. We fry together for a few minutes.

We shift the mushrooms to the cabbage, mix, season with spices. Pour 0.2 cups of water or broth, which could remain after cooking mushrooms, cover the pan. Simmer the cabbage filling until cooked, cool before using.

There is a simpler version of the filling - add chopped salted or pickled mushrooms to the stewed cabbage, it turns out interesting and tasty.

Option 7: Stuffing for fresh cabbage pies

You can prepare the filling for sauerkraut pies, but in the classic version, a fresh vegetable is most often used. It is fried, stewed, mixed with other ingredients. The exact cooking time will depend on the season. In summer, the cabbage is soft and juicy, it is fried very quickly. Winter and just late varieties have coarser fibers, cooking will take much longer.

Ingredients

• 0.5 kg of cabbage;
• 0.1 kg of onion;
• 0.07 kg of carrots;
• 0.04 l of oil;
• salt, pepper, turmeric;
• 0.05 l of water.

A step-by-step recipe for a classic cabbage filling for pies

To prepare the cabbage filling, it is best to use a cauldron, a stewpan, or simply choose the largest frying pan with a good lid. Pour oil, set to heat, make medium heat.

Let's start slicing the onion. We clean, crumble into small cubes. Pour it into oil and start frying. Bring the pieces to transparency, but do not fry yet.

We rub the carrot, send it to the onion. Cook the vegetables until golden brown, do not add spices yet. Let's start shredding the cabbage. You can cut with a knife or use a grater.

As soon as the carrots and onions are browned, pour the cabbage, stir, fry for 2-3 minutes. Now we salt, you can pepper and pour a little turmeric, which is great for such a filling. We mix.

Pour a little water, a few spoons, cover the dishes. We reduce the fire, simmer the filling until soft. If the vegetable is summer, then you can simply fry it longer, it will soften. Periodically check readiness, cool the filling before use.

If the cabbage is very hard and dryish, then before laying it in the pan, you need to knead it a little with your hands. Sometimes a couple of pinches of sugar or salt are added in the process, they increase the secretion of juices, make the vegetable “alive”.

Fried pies with cabbage are a delicacy loved by everyone since childhood, which periodically appears on the tables of every family. After all, neither adults nor children can resist their incredible taste and aroma.

Soft and at the same time fried pies with cabbage have a lot of cooking options. This also applies to the dough, which can be both yeast and yeast-free, and the filling, which each housewife prepares according to her own special recipe.

After all, even from cabbage (from fresh or sour) you can cook many different fillings. For example, add chopped boiled eggs or mushrooms to cabbage fried in pies, stew the cabbage with tomato paste or sour cream, or simply fry it with onions.

Delicious food - pies with cabbage - is a frequent guest on the tables of many housewives. Their advantages include speed and ease of preparation, and low calorie content. 100 grams of the dish contains from 250 calories. A variety of recipes helps to choose the best option for each hostess.

Fried pies with cabbage - photo recipe with step by step description

There are a lot of cooking options and everyone chooses a recipe based on personal taste preferences. The method below will show you how to make yeast dough patties with a simple cabbage and onion filling.

Cooking time: 4 hours 0 minutes

Quantity: 8 servings

Ingredients

• Water: 200 ml
• Milk: 300 ml
• Dry yeast: 1.5 tbsp. l.
• Sugar: 1 tbsp. l.
• Eggs: 2 pcs.
• Salt: 1 tbsp. l.
• Vegetable oil: 100 g and for frying
• Flour: 1 kg
• White cabbage: 1 kg
• Bow: 2 head.

Cooking instructions

First you need to put the dough. All products that are required for kneading it must be pulled out of the refrigerator in advance so that they warm up to room temperature. To prepare the dough, pour yeast and sugar into a bowl, pour 100 ml of warm boiled water, mix everything thoroughly.



Pour 2 tablespoons of flour into the resulting mixture and mix, the mixture should be similar in consistency to kefir or liquid sour cream. Place the resulting mixture in a warm place for 30 minutes.



After a while, the dough is ready. It should rise well, and bubbles should form on its surface.



Pour salt into a deep bowl, break eggs and mix.



Then pour milk, vegetable oil, remaining water and mix again.



Add the brew to the resulting mixture.



Mix everything and then gradually pour the flour and knead the dough. It should turn out soft and elastic.



Cover the dough with a lid or wrap in a towel. Leave warm for 2 hours. The dough will rise after 1 hour, but it must be knocked out and left for another time in a warm place.



While it is coming, you need to start preparing the filling for the pies. Chop onions.



Chop the cabbage, and if there is a grater for Korean carrots, rub it on it.



Fry the onion in vegetable oil.



Put the cabbage to the fried onion, salt to taste and simmer for 1.5 hours over low heat.



After 1.5 hours, add a piece of butter to the cabbage and mix. The pie filling is ready.



After 2 hours the dough has risen.



Place part of the risen dough on a floured board. Sprinkle the top of the dough with flour too and cut first into sausages, and then into pieces of the same size.



Do the same with the second part of the test.



To mold a pie from a piece of dough, make a cake with your hands.



Spread 1 tablespoon of the filling on the tortilla.



Seal the edges of the pastry tightly.



Gently flatten the top of the resulting pie with your hands. From all the other pieces of dough, make pies according to the same principle. From this amount of dough, 30-36 pies come out.



Fill a frying pan 1-2 cm from the bottom with vegetable oil and heat it well. Place the pies there and fry over high heat for about 3 minutes on one side.



After the pies turn over and fry the same amount on the other.



Serve ready pies with cabbage to the table.

Pies with cabbage in the oven

Baked pies with cabbage are the most popular type of this dish. To fulfill them required:

• 2 cups of milk, having any fat content;
• 1 chicken egg;
• 1 sachet of yeast;
• 1 st. a spoonful of granulated sugar;
• 5 cups flour.

Separately, you need to prepare for stuffing:

• 1 kg of cabbage;
• 1 onion and carrots;
• 0.5 cups of water;
• pepper and salt to taste.

You can add 2 tablespoons of tomato paste (tomato paste), any greens to the filling.

Cooking:

1. To prepare the dough, milk is heated to 40 degrees. Dip the yeast into it and dissolve it. Add 2-3 tablespoons of flour, sugar to the dough and let it come up.
2. Next, the remaining flour and milk are introduced into the dough, salt is added. The dough is allowed to come up twice and divided into separate koloboks, which will then become the basis for making pies.
3. To prepare the filling, finely chop the onion. It is thrown into a frying pan with hot vegetable oil and fried.
4. Carrots are rubbed on a grater with large holes and added to the onion.
5. Next, finely chopped cabbage is poured into the vegetable frying, salted to taste and spices are added. The cabbage is left to stew on the fire for about 40 minutes, adding water if necessary so that the filling does not burn.
6. Tomato paste is introduced into prepared vegetables at the very end of stewing. The stuffing is completely cooled.
7. To make pies, roll out the dough thinly. Put a tablespoon of cabbage filling on a circle of dough and carefully pinch the edges.
8. The top of the product is smeared with egg or sunflower oil. Pies are baked at 180 degrees for 25 minutes.

Recipe for pies with cabbage and meat

All households will definitely like delicious and fragrant pies with cabbage and meat. For their preparation, a classic version of the dough using yeast is suitable. It runs from:

• 1 chicken egg;
• 2 glasses of milk;
• 5 glasses of flour;
• 1 tablespoon of sugar;
• 1 sachet of yeast.

Cooking:

1. The first step is to prepare the brew. Sugar, yeast and 2-3 tablespoons of flour are added to milk heated to about 40 degrees. The mass is thoroughly stirred. The container is placed in a warm place and allowed to rise.
2. Next, an egg, the remaining flour, milk are added to the dough, kneaded and allowed to come up two more times.
3. For the filling, 1 kilogram of cabbage is finely chopped. Onions and carrots are fried in vegetable oil, 200-300 grams of minced meat and chopped cabbage are added to them. The mixture is simmered for about 40 minutes.
4. The finished dough is divided into koloboks of equal size, each of which is thinly rolled out. Put 1 tablespoon of the filling on the dough and carefully connect the edges.
5. Pies are baked in the oven at a temperature of 180 degrees for about 25 minutes.

How to cook delicious pies with cabbage and egg

Tasty and satisfying pies are obtained when the filling for them is done with the addition of an egg. For making pastry dough take:

• 5 glasses of flour;
• 1 egg;
• 2 glasses of milk;
• 1 sachet of yeast;
• 1 tablespoon of sugar.

Cooking:

1. First prepare the dough. Yeast, sugar and 2-3 tablespoons of flour are added to 0.5 cups of milk. The steam is well kneaded. Then they give it an increase in size, that is, “come up” for 15-25 minutes. After that, the remaining milk and flour are added to the lush mass. The dough should rise 1-2 more times.
2. To prepare the filling, 1 kilogram of cabbage is finely chopped using a vegetable cutter or a very sharp knife, that is, chopped. Finely chopped onion fried with carrots.
3. Shredded cabbage is poured into vegetable frying, salt and pepper to taste. Stew the filling for about 20 minutes until the cabbage is soft. Five minutes before cooking, 2-3 finely chopped boiled eggs are added to the filling.
4. The finished dough is divided into koloboks of equal volume. The blanks are allowed to rise for 15 minutes. Then, using a rolling pin, roll it into thin circles, put a tablespoon of the filling in the middle of each. Next, the edges of the dough are carefully pinched. The pies are baked in the oven for about 25 minutes.

Fresh and original pies with cabbage and apple will amaze everyone with their exquisite taste. For the preparation of pies, the dough and minced meat are prepared separately. To run a test have to take:

• 5 glasses of flour;
• 1 egg;
• 2 glasses of milk;
• 1 sachet of yeast;

Cooking:

1. The preparation of pies begins with a dough from half a glass of warmed milk, two tablespoons of flour, yeast and sugar.
2. When the dough doubles, the remaining milk is poured into it and flour is introduced. The dough is thoroughly kneaded and set to "rest".
3. To prepare the cabbage-apple filling, 1 kilogram of fresh cabbage is finely chopped using a very sharp knife, that is, it is chopped and ground with salt to let the juice flow. 2-3 apples are rubbed into cabbage. The mass is well kneaded.
4. To prepare pies with cabbage and apple, the dough is divided into small koloboks and rolled into thin circles. Spread the filling on each circle of dough and carefully pinch the edges.
5. Finished products are baked in the oven at 180 degrees for about 20-25 minutes.

Recipe for sauerkraut pies

Spicy sauerkraut patties are easy to prepare and have a bright taste. To prepare these pies you will need:

• 5 glasses of flour;
• 1 chicken egg;
• 2 glasses of milk;
• 1 sachet of yeast;
• 1 tablespoon of granulated sugar.

Cooking:

1. For the dough, mix half a glass of warm milk with 2-3 tablespoons of flour, sugar and yeast. The dough will rise in about 20 minutes.
2. When it doubles in size, the remaining warm milk and flour are added to the dough, salt is mixed in. The finished dough should rise 2 more times to be fluffy and light.
3. Sauerkraut is washed in running water to remove excess acid. Next, the cabbage is stewed in a small amount of vegetable oil. The stewed sauerkraut is allowed to cool.
4. The dough is divided into equal-sized blanks for pies a little less than a fist in size. Each bun is rolled out into a thin circle of dough, in the middle of which they spread a tablespoon of the filling. The edges of the pie are carefully pinched.
5. Finished products are placed in the oven and baked at 180 degrees for about 25 minutes.

The video will show you how to make the perfect sauerkraut and fresh cabbage filling.

Yeast pies with cabbage

Hearty pies with cabbage can become a separate dish. They perfectly complement meat broth or tea drinking.

Required:

• 5 glasses of flour;
• 2 eggs;
• 100 gr. butter;
• 2 glasses of milk;
• 1 sachet of dry yeast;
• 1 tablespoon of sugar.

Cooking:

1. For dough, half a glass of warm milk is mixed with 2-3 tablespoons of flour, sugar and yeast. The dough should rise to about double.
2. Next, two eggs are driven into the dough, melted butter, flour, sugar and salt are added. Sweet yeast dough should be suitable. The finished dough is divided into separate blanks for pies.
3. The filling is made from 1 kilogram of fresh or sauerkraut, 1 onion and 1 medium carrot. Onions and carrots are fried, and then chopped cabbage is added to them. The filling is stewed over low heat for about 20 minutes. Before making pies, the filling is completely cooled.
4. Each ball of dough is rolled out into a thin circle. The filling is spread in the middle of the circle, the edges of the pie are carefully pinched.
5. Yeast pies with cabbage are baked for about 25 minutes in an oven heated to 180 degrees.

Puff pastry cabbage pies recipe

Delicious pies with cabbage are made from puff pastry. This dish is ready to be the perfect quick breakfast for the whole family. You can speed up the preparation of pies by using ready-made layers of frozen puff pastry.

To prepare the filling have to take:

• 1 kg of fresh cabbage;
• 1 carrot;
• 1 medium head of onion;
• greenery;
• salt and spices to taste.

Cooking:

1. Onions and carrots are crushed and fried in vegetable oil until golden brown. Next, finely chopped cabbage is poured into the mass, salt and spices are added. Stew the cabbage filling for about 30 minutes. (Can be prepared in the evening.)
2. Ready layers of puff pastry are thawed in the refrigerator. The dough is carefully and very thinly rolled out and divided into rectangular parts.
3. A tablespoon of the filling is placed on one half of the blank for the pie and covered with the second half of the dough layer. The edges of the cabbage pie are carefully pinched.
4. Bake finished products for 20 minutes in the oven over medium heat. An indicator of readiness is the golden color of the surface of each product.

Very tasty and simple pies with cabbage on kefir

Delicious and quick pies with cabbage on kefir will definitely be included in the selection of favorite recipes for the whole family. To make this affordable and very simple dish, you will need:

• 1 glass of kefir;
• 0.5 cups of sour cream;
• 3 eggs;
• 1 glass of flour;
• 0.5 teaspoons of soda.

Cooking:

1. The first step in preparing delicious and quick pies with cabbage on kefir is dissolving soda in kefir. It must foam to be extinguished. Salt and sour cream are added to this mixture. Next, beat in three eggs in turn and carefully pour in all the flour.
2. As a filling, you can use raw and sauerkraut. To make the filling, the cabbage is stewed with 1 onion and 1 medium carrot, chopped with a grater. Onions and carrots are pre-fried. When they are reddened, a kilogram of chopped cabbage is poured into the mixture. Simmer the vegetable mixture for about 30 minutes.
3. Half of the dough is poured onto the bottom of the baking dish greased with oil. On the first layer of dough lay out the entire filling and pour the second half of the dough. Bake the cake at a temperature of about 180 degrees for about 30 minutes.

How to cook potato patties with cabbage

A dietary version of the classic cabbage pies is the preparation of potato pies with cabbage. To prepare potato pies with cabbage, you need to take:

• 1 kg of potatoes and cabbage;
• 1 head of onion;
• 1 egg;
• 2-3 tablespoons of flour;
• salt and pepper to taste.

Cooking:

1. Potatoes are thoroughly peeled, washed in cold water and boiled. When the potatoes are soft and crumbly, drain the water and mash the potatoes. Both spices and herbs are added to the finished puree. Lastly, flour and an egg are introduced.
2. Stew cabbage with onions and carrots until soft, about 30 minutes. The filling for pies is allowed to cool completely before starting the next step.
3. Mashed potatoes are divided into separate blanks for pies. Each blank is carefully rolled into a thin layer on a flat surface.
4. In the middle of the resulting layer of potato dough spread a tablespoon of the filling. The pie is rolled up, hiding the filling.
5. After the formed pies are fried until golden brown. Can be served with salad.

Delicious savory pies with cabbage and mushrooms

Spicy pies with cabbage and mushrooms will become a real decoration of the table. They can be prepared on the basis of lean, puff or yeast dough. In the case of using yeast dough, you will need:

• 5 glasses of flour;
• 1 egg;
• 2 glasses of milk;
• 1 sachet of dry yeast;
• 1 tablespoon of sugar and salt.

Cooking:

1. The preparation of the dough begins with the preparation of the dough. To create it, half a glass of warm milk is mixed with yeast, sugar and 2-3 tablespoons of flour. Opara rises twice.
2. An egg, the remaining milk and flour are added to it, salt is mixed in. The dough is allowed to rise again 1-2 times. After it is divided into separate koloboks, which are rolled into thin plates.
3. The filling includes the preparation of 0.5 kilograms of mushrooms, 1 kilogram of cabbage, 1 onion and 1 carrot.
4. Mushrooms are cooked. Onions and carrots are finely chopped or grated, and then fried. Finely chopped cabbage is poured into the “zazharka”, put to stew, crushed boiled mushrooms and spices are introduced. A piquant taste will give a bay leaf and a pair of cloves umbrellas.
5. The pies are formed in the usual way and cooked for 25 minutes in a hot oven.

Lenten pies with cabbage

For those who fast, or just follow the figure, we can recommend cooking lean cabbage pies. To complete them you will need:

• 1.5 cups of warm water;
• 100 gr. granulated sugar;
• 1 sachet of yeast;
• 0.5 cups of vegetable oil, it is desirable to use odorless;
• 1 kg flour.

Cooking:

1. The dough is kneaded in a deep bowl. Warm water is poured into the container, sugar and sugar are added to it. This mixture must be infused.
2. Next, vegetable oil and salt are added to it. Lastly, gradually pour in all the flour. The dough is left to rise for several hours. It is best to make the dough in the evening and bake pies in the morning.
3. In the morning, the cabbage is finely chopped and fried in oil until soft. Mushrooms or tomato paste can be added to cabbage.
4. The dough is divided into small balls, which are rolled into thin circles. Place a tablespoon of filling in the middle of each circle. The edges of the dough are carefully pinched so that they do not disperse during cooking.
5. Finished products are baked in the oven. The pies will be ready in 20 minutes. Products can also be fried in vegetable oil for 4-5 minutes on each side.

1. The dough will be more tender if you add a pinch of citric acid to it during cooking.
2. When baking pies, it is better not to open the oven once again, otherwise the products may fall off.
3. It is best to store ready-made pies on a large dish, and cover them with a clean linen napkin, so they will stay fresh longer.
4. When preparing cabbage for the filling, you can immediately pour boiling water over it, in which case it will become soft faster.
5. Especially lush pies are obtained if the blanks already prepared for frying or baking are left for 10-15 minutes to approach a little.
6. In the dough you need to put exactly the amount of sugar that is indicated in the recipe. Its excess can slow down the fermentation process of the dough and prevent the finished baking from becoming tender and fluffy.

Dear ladies! Do not miss! Of course, only those who did not know this wonderful recipe!
Cabbage turns out delicious, tender, not overcooked, not overcooked, beautiful white.
And, most importantly, at least for me, that this cabbage can be frozen, and after defrosting it does not lose its taste.
I always prepare this filling for future use, I freeze it more, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably!
I usually defrost in the evening, just take it out of the freezer and put it on the bottom shelf in the refrigerator, you can also defrost it in the microwave.

Amazing fried pies are obtained with this filling! I’ll give you the dough of delicious pies sometime later, but today it’s just a puff pastry roll with cabbage.

Cabbage filling for pies and pies.

What do you need:
Cabbage fork - 1 piece (about three kilograms)
Onion (large) - 3-4 pcs.
Boiled eggs - 5 pcs.
Butter - 100g.
Olive (vegetable) - 3 tbsp.
Salt, pepper to taste.
Sugar - a couple of pinches.
Fresh dill - a small bunch,
Green onions - a small bunch.

How to do:
Finely chop the cabbage with your hands, or chop in a food processor.
We cut the cabbage about 2-3 cm long, so that when biting the pie, the cabbage does not stretch with a "long thread". Sometimes, and just as successfully, I cut cabbage into rectangles. I think the shape of the cut does not matter.
Onion cut into half rings.
In a large saucepan, heat the olive oil, put the chopped onion, sprinkle with a couple of pinches of sugar, salt a little and simmer over low heat until soft and transparent.

Put the shredded cabbage in a large saucepan, completely pour boiling water over it, salt well, let it boil over high heat and boil for 5 minutes.
Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a pasta pot, very convenient.

After the cabbage has been washed, it is good (!) to squeeze it out of excess moisture with your hands, and transfer it to a saucepan with browned onions. Mix cabbage with onion, add butter, cut into cubes.
Put the saucepan on the fire, and warm the cabbage until the butter is completely dissolved.
Turn off the fire, let the cabbage cool down (!) Completely. Add chopped greens to the cooled cabbage, and eggs (diced). Salt the cabbage well and season with black pepper to taste.

All! The filling is ready! Let's start baking pies!

Puff pastry roll with cabbage filling.

Puff pastry without yeast - 500 gr.,
cabbage stuffing
vegetable oil - for greasing the dough,
breadcrumbs - for sprinkling dough,
butter - 60 gr.,
egg - for greasing rolls,
sesame (black, white) - for sprinkling

How to do:

From 500 gr. the dough makes two rolls.
Defrost the dough, divide into 2 equal parts.
Roll each piece thinly into a rectangle, 35 x 50 cm side.
Transfer the rolled out dough onto a kitchen towel.
Grease the dough (with a brush) with vegetable oil, sprinkle with breadcrumbs on top. Put the cabbage filling on 2/3 of the dough, retreating from the side edge by 5 cm. Scatter pieces of butter on top of the filling, about 30 g for each roll.
Wrap the side edges of the dough inward, and turn the roll, using a napkin, from the narrow side of the dough.
Place roll seam side down on a baking sheet lined with baking paper.
Brush top with beaten egg, sprinkle with sesame seeds.
Bake in a preheated oven at 180 degrees for about 25-30 minutes (until golden brown).