Step-by-step recipe for making cabbage pie from yeast dough. Pie with cabbage and egg: recipes

19.10.2019

Fried pies with cabbage is a delicacy beloved 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 crispy pies with cabbage have a lot of cooking options. This also applies to the dough, which can be either yeast or yeast-free, and the filling, which each housewife prepares according to her own special recipe.

After all, even from cabbage (fresh or sour) you can prepare a variety of different fillings. For example, add boiled eggs or mushrooms cut into pieces to fried cabbage into pies, stew cabbage with tomato paste or sour cream, or simply fry it with onions.

A delicious dish - cabbage pies - is 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 you choose best option every housewife.

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

There are a great many cooking variations and everyone chooses a recipe based on personal taste preferences. The method below will show you how to make yeast dough pies 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 goals.

Cooking instructions

First you need to put the dough. All products that will be needed for kneading it must be taken 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.

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

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

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

Then pour out the milk vegetable oil, remaining water and stir again.

Add the dough to the resulting mixture.

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

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

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

Shred the cabbage, and if you have a grater Korean carrots rub on it.

Fry the onion in vegetable oil.

Add cabbage to the fried onion, add 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 stir. The filling for the pies is ready.

After 2 hours the dough has risen.

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

Do the same with the second part of the test.

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

Place 1 tablespoon of filling on the flatbread.

Seal the edges of the cake tightly.

Gently flatten the top of the resulting pie with your hands. Using the same principle, make pies from all the other pieces of dough. This amount of dough makes 30-36 pies.

Fill the 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.

Afterwards, turn the patty over and fry the same amount on the other.

Serve the finished pies with cabbage to the table.

Pies with cabbage in the oven

Baked pies with cabbage are the most popular view this dish. To complete them you will need:

2 glasses of milk, any fat content;
1 chicken egg;
1 packet of yeast;
1 tbsp. spoon of granulated sugar;
5 cups flour.

Needs to be prepared separately for the filling:

1 kg cabbage;
1 onion and carrot each;
0.5 glasses of water;
pepper and salt to taste.

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

Preparation:

To prepare the dough, heat the milk to 40 degrees. Dip the yeast into it and dissolve it. Add 2-3 tablespoons of flour and sugar to the dough and let it rise.
Next, add the remaining flour and milk to the dough and add salt. The dough is allowed to rise twice and is divided into separate koloboks, which will then become the basis for making pies.
To prepare the filling, finely chop the onion. It is thrown into a frying pan with hot vegetable oil and fried.
Carrots are grated on a grater with large holes and added to the onions.
Next, add finely shredded cabbage to the vegetable frying, salt to taste and add spices. The cabbage is left to simmer on the fire for about 40 minutes, adding water if necessary so that the filling does not burn.
Tomato paste is added to prepared vegetables at the very end of stewing. Cool the filling completely.
To make pies, the dough is rolled out thinly. Place a tablespoon of cabbage filling on the dough circle and carefully pinch the edges.
The top of the product is brushed with egg or sunflower oil. The pies are baked at 180 degrees for 25 minutes.

Recipe for pies with cabbage and meat

All household members will definitely enjoy the delicious and fragrant pies with cabbage and meat. Suitable for preparing them classic version dough using yeast. It is executed from:

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

Preparation:

The first step is preparing the dough. Sugar, yeast and 2-3 tablespoons of flour are added to milk heated to approximately 40 degrees. The mass is thoroughly stirred. The container is placed in a warm place and allowed to rise.
Next, add the egg, the remaining flour, and milk to the dough, knead and let it rise two more times.
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 shredded cabbage are added to them. The mixture is simmered for about 40 minutes.
The finished dough is divided into equal sized koloboks, each of which is rolled out thinly. Place 1 tablespoon of filling on the dough and carefully join the edges.
The pies are baked in the oven at 180 degrees for about 25 minutes.

How to make delicious pies with cabbage and eggs

Tasty and satisfying pies are obtained when the filling is made with the addition of eggs. To prepare the pie dough take:

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

Preparation:

First prepare the dough. Yeast, sugar and 2-3 tablespoons of flour are added to 0.5 cups of milk. Mix the dough well. Next, let it increase in size, that is, “fit” for 15-25 minutes. After this, the remaining milk and flour are added to the lush mass. The dough should rise 1-2 more times.
To prepare the filling, 1 kilogram of cabbage is finely chopped using a vegetable cutter or a very sharp knife, that is, shredded. Finely chopped onions are fried with carrots.
Add shredded cabbage to the vegetable frying, salt and pepper to taste. Simmer the filling for about 20 minutes until the cabbage is soft. Five minutes before cooking, add 2-3 finely chopped boiled eggs to the filling.
The finished dough is divided into balls of equal volume. The pieces are allowed to rise for 15 minutes. Then, using a rolling pin, roll it into thin circles, and place a tablespoon of filling in the middle of each. Next, carefully pinch the edges of the dough. 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. To prepare the pies, prepare the dough and minced meat separately. To run the test you need to take:

5 glasses of flour;
1 egg;
2 glasses of milk;
1 packet of yeast;

Preparation:

The preparation of pies begins with a dough of half a glass of heated milk, two tablespoons of flour, yeast and sugar.
When the dough has doubled in size, pour the remaining milk into it and add flour. The dough is thoroughly kneaded and left to rest.
To prepare the cabbage-apple filling, 1 kilogram of fresh cabbage is finely chopped using a very sharp knife, that is, chopped, and ground with salt so that it releases the juice. Grate 2-3 apples into the cabbage. Mix the mass well.
To prepare cabbage and apple pies, divide the dough into small balls and roll them into thin circles. Place the filling on each circle of dough and carefully pinch the edges.
The finished products are baked in the oven at 180 degrees for about 20-25 minutes.

Recipe for pies with sauerkraut

Savory pies with sauerkraut 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 packet of yeast;
1 tablespoon granulated sugar.

Preparation:

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

The video will tell you how to prepare the perfect filling from sauerkraut and fresh cabbage.

Yeast pies with cabbage

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

You will need:

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

Preparation:

For the dough, half a glass of warm milk is mixed with 2-3 tablespoons of flour, sugar and yeast. The dough should rise approximately twice.
Next, beat two eggs into the dough, add melted butter, flour, sugar and salt. Butter yeast dough should do. The finished dough is divided into separate pieces for pies.
The filling is made from 1 kilogram of fresh or sauerkraut, 1 onion and 1 medium carrot. Onions and carrots are fried, and then shredded cabbage is added to them. The filling is simmered over low heat for about 20 minutes. Cool the filling completely before making the pies.
Each ball of dough is rolled out into a thin circle. The filling is placed in the middle of the circle, the edges of the pie are carefully pinched.
Bake yeast pies with cabbage for about 25 minutes in an oven heated to 180 degrees.

Recipe for pies with cabbage made from puff pastry

Delicious pies with cabbage are made from puff pastry. This dish is ready to become an ideal 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 you need to take:

1 kg of fresh cabbage;
1 carrot;
1 medium onion;
green;
salt and spices to taste.

Preparation:

Onions and carrots are chopped and fried in vegetable oil until golden brown. Next, finely shredded cabbage is added to the mixture, salt and spices are added. Simmer the cabbage filling for about 30 minutes. (Can be prepared the night before.)
The finished layers of puff pastry are defrosted in the refrigerator. The dough is carefully and very thinly rolled out and divided into rectangular pieces.
Place a tablespoon of filling on one half of the pie blank and cover with the other half of the dough layer. The edges of the cabbage pie are carefully pinched.
Bake the 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 and kefir will definitely be included in the selection of favorite recipes for the whole family. To accomplish this at an affordable and very simple dish you will need:

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

Preparation:

The first step in preparing delicious and quick pies with cabbage on kefir it becomes dissolving soda in kefir. It must foam to be extinguished. Salt and sour cream are added to this mixture. Next, beat in three eggs one at a time and carefully add all the flour.
You can use raw and sauerkraut. To make the filling, cabbage is stewed with 1 onion and 1 medium carrot, chopped with a grater. Onions and carrots are pre-fried. When they are browned, add a kilogram of shredded cabbage to the mixture. Simmer the vegetable mixture for about 30 minutes.
Half of the dough is poured onto the oiled bottom of the baking pan. Place the entire filling on the first layer of dough and fill with the second half of the dough. Bake the pie at a temperature of about 180 degrees for about 30 minutes.

How to cook potato pies with cabbage

A dietary option for classic cabbage pies is making potato pies with cabbage. To prepare potato pies with cabbage you need:

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

Preparation:

Potatoes are thoroughly peeled, washed in cold water and set it to cook. When the potatoes become soft and crumbly, drain the water and mash the potatoes into a puree. Both spices and herbs are added to the finished puree. Lastly, add flour and egg.
Cabbage is stewed with onions and carrots until soft, about 30 minutes. Allow the pie filling to cool completely before starting the next step.
Mashed potatoes are divided into separate preparations for pies. Each piece is carefully rolled out into a thin layer on a flat surface.
Place a tablespoon of filling in the middle of the resulting layer of potato dough. The pie is rolled up, hiding the filling.
The formed pies are then fried until golden brown. Can be served with salad.

Delicious spicy pies with cabbage and mushrooms

Savory pies with cabbage and mushrooms will be a real decoration of the table. They can be prepared using lean, puff pastry or yeast dough. If using yeast dough you will need:

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

Preparation:

Preparation of the dough begins with making a dough. To create it, half a glass of warm milk is mixed with yeast, sugar and 2-3 tablespoons of flour. The dough rises twice.
Add the egg, remaining milk and flour to it, stir in salt. The dough is allowed to rise again 1-2 times. Afterwards it is divided into separate koloboks, which are rolled out into thin plates.
Making the filling includes preparing 0.5 kilograms of mushrooms, 1 kilogram of cabbage, 1 onion and 1 carrot.
The mushrooms are boiled. Onions and carrots are finely chopped or grated and then fried. Finely shredded cabbage is added to the “frying”, it is left to simmer, and chopped cabbage is added. boiled mushrooms and spices. Gives a spicy taste bay leaf and a pair of carnation umbrellas.
The pies are formed in the usual way and cooked for 25 minutes in a hot oven.

Lenten pies with cabbage

For those who are fasting or simply watching their figure, we can recommend preparing Lenten pies with cabbage. To complete them you will need:

1.5 glasses of warm water;
100 gr. granulated sugar;
1 packet of yeast;
0.5 cups of vegetable oil, preferably odorless;
1 kg of flour.

Preparation:

The dough is kneaded in a deep bowl. Warm water is poured into the container, sugar and sugar are added to it. This mixture should brew.
Next, vegetable oil and salt are added to it. Lastly, gradually add all the flour. The dough is left to rise for several hours. It is best to make the dough in the evening and bake the pies in the morning.
In the morning, finely chop the cabbage and fry in oil until soft. You can add mushrooms or tomato paste to the cabbage.
The dough is divided into small balls, which are rolled into thin circles. Place a tablespoon of filling in the middle of each circle. Carefully pinch the edges of the dough so that they do not come apart during cooking.
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.

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

Russian housewives make pies with cabbage! From puff pastry and yeast dough, in the oven and in the slow cooker. And what’s surprising is that the result is always worthy. The reason for this is the versatility of the ingredients, which, if properly prepared, cannot be tasteless. And knowing a few secrets, you can always achieve the perfect taste of cabbage pie with yeast dough.

5 nuances of cooking

Yeast dough is chosen to get a tall pie. During baking in the oven, it rises, becomes airy and voluminous. The downside of the recipe is its calorie content: yeast dough is always harder on the stomach than straight dough.
For vegetarian or Lenten dish Only cabbage is used in the filling. Many housewives consider this recipe too simple, preferring to combine the ingredient with meat or egg. But you can also prepare an incomparable cabbage filling without any additions by skillfully combining it with spices. So, for the most tender cabbage filling, you should simmer it in a small amount of milk, add dill and a little butter.
A dish with a combined filling will be more satisfying. The latter must be placed ready-made! Raw filling will produce a lot of juice, which will prevent the cake from baking.
Yeast pie with cabbage will turn out piquant and more interesting if you add caraway seeds to the filling. It goes well with the main ingredient of the dish.
Before assembling the pie, divide the dough into 2 unequal parts. The large one will be used to lay the bottom and sides, the second should cover only the top of the dish. Don’t forget about decorations: carefully pinch the edges with your fingers and place braids or spikelets of dough on top. This may seem like a waste of time to some, but believe me, being beautifully decorated, a cabbage pie made from yeast dough in the oven becomes even tastier!

Simple cabbage pie

The easiest way to make a cabbage pie is from ready-made yeast dough. Buy at a supermarket with its own culinary department or at the market, where pies and buns are sold. You can’t be initially sure of the quality of such a product, but when time is short, it really helps out.

So, you will need:

yeast dough - 1 kg;
cabbage - 700 g;
dill and caraway seeds - for filling;
salt and pepper.

Preparation

Roll out the dough into a large layer, leaving some for the top and decoration.
Grease the mold with oil, place the dough, form the sides.
Chop the cabbage thinly and fry in oil. Add salt.
Place the filling on the dough, cover, pinch the edge and decorate the pie.
Leave to rise for 20 minutes, then put in the oven (180°) and bake until golden brown.

Recipes for pies with eggs and meat

The recipe for homemade cabbage pie made from yeast dough is also not complicated. Experienced housewives They say that it is the filling that takes the longest to prepare, not the dough. We invite you to get acquainted with dishes with eggs and minced meat, and prepare them for a family dinner.

With cabbage and egg

Pie with cabbage and egg from yeast dough, the pie is prepared incredibly quickly. It is also distinguished minimum quantity dough, so it seems simply weightless. We recommend using a baking pan with a diameter of at least 26 cm. Otherwise, the dough will be thick and the cake itself will not rise.

You will need:

flour - 500 g;
milk - 100 ml;
yeast (use dry) - level teaspoon;
sugar - 3 teaspoons;
butter - 200 g;
fresh cabbage - 600 g;
boiled eggs - 2 pcs.;
pepper and salt.

Preparation

Boil the eggs. Chop the cabbage and pour boiling water over it for 10 minutes.
Drain the cabbage and squeeze with your hands. Chop the eggs, add to the cabbage, salt to taste, sprinkle with pepper.
Melt the butter, let it boil, remove from heat. Add flour to it and mix.
Mix yeast and sugar with warm milk. When bubbles appear, combine with flour mixture. Stir - the dough is ready. It should easily come off your hands and be elastic.
Distribute most of the dough into the mold, place the cabbage with the egg. Cover with the second part of the dough.
Place the pie in a preheated oven (up to 225°). It will be browned in just 30 minutes.

With cabbage and meat

The recipe for pie with cabbage and meat uses a denser yeast dough and hearty filling, so it will appeal to men.

Use:

flour - 400 g;
margarine - 100 g;
milk and vegetable oil - 100 ml each;
sugar and yeast (dry) - 25 g each;
salt - 15 g;
cabbage and meat (pork, beef) - 200 g each;
onion - 1 head;
parsley and dill.

Preparation

Mix a third of the flour with milk, yeast and place the dough. It takes 3 hours for it to grow significantly in size.
Heat the oil, beat in the eggs, mix with sugar and salt. Pour the resulting warm mixture into the dough and knead the dough. It should be tight, but it should hold well from your hands. Leave for another 1.5 hours.
Separately, fry shredded cabbage, finely chopped onion and meat into pieces. Pass the latter through a meat grinder, mix all the filling ingredients, add herbs, pepper, and salt.
Roll out 2 layers of dough, place the filling on 1, cover with the other. After 20 minutes, place in a preheated oven for half an hour.

Always serve the pie hot, but do not leave it in the oven for longer than expected. If it dries out, the dough will become unpleasantly hard.

A luxurious cabbage pie in itself is a reason for a feast. It definitely needs to add a small amount of sugar to both the dough and the filling. When stewing it, you should add water: the filling should steam until cooked under the lid. For spiciness, you can add a spoonful of spicy tomato sauce or any marinade to taste. It is better to dry the prepared cabbage on a paper napkin: excess oil will “precipitate” the yeast dough.

Open pies look more appetizing and provide great opportunities to show your imagination when decorating: intricate ruddy stucco molding always looks advantageous.

Ingredients

Dough:

milk - 250 ml
salt - 1.5 tsp.
sugar - 1 tbsp. l.
fresh yeast - 50 g
Refined sunflower oil - 5 tbsp. l.
wheat flour - 500–550 g

white cabbage - 600 g
onion - 1 pc.
carrots - 1 pc.
Refined sunflower oil - for frying
ground black pepper
ground coriander

For lubrication:

chicken yolk - 1 pc.
sesame - 1 tbsp. l.

Preparation

1. Let's do the dough first. To make your baked goods truly airy, use fresh yeast. Crumble them with your hands into a convenient deep container. Add sugar and mash with a spoon.

2. Pour in the warmed milk. Instead of milk, you can take regular warm water. The temperature of the liquid should not be higher than 38 degrees. Stir with a spoon until the sugar grains dissolve.

3. Add salt and oil to the remaining ingredients. Stir.

4. Be sure to sift the flour. Add small portions to the liquid mixture. After each addition, mix well with a spoon. When the ball of dough becomes thick, place it on a work board dusted with flour and continue kneading until a homogeneous dough is obtained. The lump should not stick to your hands.

5. Cover with a towel and place in a warm, cozy place without drafts for an hour or more.

6. In the meantime, prepare the cabbage filling. Wash a small head of cabbage and cut into thin strips. Place in a convenient container.

7. Grind the carrots on a large grater. Add to cabbage. Add a little salt and use your hands to soften the vegetables.

8. Cut the onion into small pieces. Fry until golden brown over medium heat.

9. Add to fried onions prepared cabbage and carrots. Stir and continue to cook over medium heat, stirring occasionally, until softened. Frying the cabbage will take approximately 20-25 minutes. If the pan is a little dry, add a little oil or water and continue frying until desired result. At the end of cooking, season with salt, ground pepper and coriander. Cool to room temperature.

10. The dough has risen well.

11. Place on a board, punch down and divide into two pieces, one slightly larger than the other.

12. Roll out a larger piece into a layer and place it in a baking dish. The diameter of the mold is approximately 25–28 cm. If desired, cover with parchment. Add cabbage filling.

This is the simplest and most delicious yeast dough from which I have ever baked pies. The dough is prepared quickly, it turns out fluffy, soft and aromatic. It can be used to form buns, rolls, pies with sweet and non-sweet fillings. Today I propose to bake a delicious, soft closed pie with cabbage made from yeast dough. Be sure to prepare!

Ingredients

To prepare a closed pie with cabbage from yeast dough we will need:
For the dough:
300 ml milk;
6 tbsp. l. flour;
4 tbsp. l. sugar;
11 g dry yeast.
For the test:
450 g flour;
130 ml vegetable oil;
2 eggs;
1 tsp. salt.
For the filling:
500 g white cabbage;

vegetable oil;
3 eggs;
1 onion;
1 carrot;
greens - optional;
salt, pepper

Cooking steps

Add flour gradually and knead into a soft dough that does not stick to your hands.

Leave the dough in a warm place to rise for 40-60 minutes. The dough will increase in volume well.

Place on a baking sheet, greased or lined with parchment, and leave in a warm place for 20 minutes.

Place the pie in the oven, preheated to 180 degrees, for 30-40 minutes. A very tasty, soft covered pie with cabbage made from yeast dough is ready.

Bon appetit!

Hello my dears!

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

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

Types of dough for cabbage pie

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

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

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

To begin with, several options for fillings for cabbage pie

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

1. Cabbage filling “like our grandmothers do”

Product List:

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

Preparation:

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

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

Here are two small life hacks for you:

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

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

Product List:

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

Preparation:

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

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

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

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

Product List:

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

Preparation:

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

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

Product List:

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

Preparation:

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

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

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

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

So, we have studied the theory of the dough, we have decided on the variety of fillings, let’s move on to practice. Let's go!

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Product List:

flour - 500g
kefir - 200 ml
eggs - 2 pcs
vegetable oil - 2 tbsp.
sugar - 2 tsp.
salt - 1 tsp.
soda - a pinch

Preparation:

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

2. Dough with sour cream for a tender cabbage pie

Product List:

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

Preparation:

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

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

the whole chicken egg There is usually a lot for greasing the cake. And, in order not to place its remains somewhere later, you can take a quail egg for these purposes.

A good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizingness and give a slight crunch to the taste.

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

Product List:

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

Preparation:

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

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

4. Dough without yeast for the simplest cabbage pie

Product List:

flour - 500 g
butter - 250 g
salt - 0.5 tsp.
egg - 1 piece will be enough
water (or maybe milk) - 25 ml

Preparation:

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

5. A simple recipe for yeast dough for your favorite cabbage pie

Product List:

flour - 640 g
milk - 250 ml
egg - 1 pc.
pressed live yeast - 30 g (or replace with dry yeast - then 10 g)
vegetable oil - 4 tbsp.
sugar - 5 tsp.
salt - 0.25 tsp.

Preparation:

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

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

6. Cabbage pie made from ready-made puff pastry

Here the only question is choice, because ready-made puff pastry can also be made with yeast or without yeast.

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

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

But yeast-free puff pastry, since there are many more layers in it, and butter is hidden between them, already has 450 kcal per 100 g. This dough is drier, and the layers in the finished baked goods are better defined.

There are no particular differences in taste between them, so only your preferences play a role here.

Another nuance is that store-bought puff pastry should be thawed at room temperature, and here it is important to avoid high heat in the kitchen, because then the butter between the layers can melt and, in fact, the effect of puff pastry itself will not manifest itself during baking.

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

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