It is worth immediately keeping in mind the following: from yeast dough, such pies turn out fluffier and softer. Although there is an excellent alternative, mixed with kefir. Spend a little time searching good recipe specifically dough for oven-baked pies, if some of the options presented in this section are not to your liking. And then move on to preparing the rich filling.
The five most commonly used ingredients in cabbage pies recipes in the oven:
Its first version is prepared using only cabbage and onions. Vegetables are stewed together or separately until fully cooked with the addition of vegetable oil, salt and spices. If desired, add garlic and something spicy, for example, ground black pepper. Essentially, this filling is ready dish, suitable as a side dish for meat. Just make sure there isn't too much liquid in it. Simply drain the excess from the pot or pan.
The second version of the simple filling is prepared with the same products, but with the addition of grated carrots. Sauerkraut, blanched in a small amount of water, works great. It needs to be simmered until it becomes soft. You don’t have to put any spices - basically, everything is in the sauerkraut.
Third option: everything is the same (you can do it without carrots), but with tomato paste. This is a bigus without meat and sausages. Although this does not really affect the taste of the pies. Therefore, if you do not want to waste time, it is better to stop at one of the first two options.
Five of the fastest recipes for oven-baked cabbage pies:
The secret of delicious cabbage pies in the oven is the soft filling. Although some people like it to crunch slightly on their teeth. It's up to you to choose.
Above we talked about yeast dough, but puff pastry should not be overlooked. The pies turn out just as good on it. And in some cases even better - faster and more modern. To avoid much fuss, you can buy the dough at the store. Work only with chilled ones, and bake in an oven preheated to the desired temperature. Usually 180C.
Yeast pies with cabbage are a favorite dish of many in Russian home cooking. Pies are made from yeast, unleavened or puff pastry. Main secret delicious yeast pies - properly prepared dough. The filling can be not only cabbage, but also any other. A step-by-step recipe for pies with cabbage will help even inexperienced housewives prepare the dough. The taste of the filling is also very important; by adding its secret ingredient to cabbage, any housewife can prepare a unique dish. We suggest baking yeast pies with cabbage.
Dough ingredients
- 500 g flour;
- 200 ml milk;
- Two chicken eggs;
- Two tablespoons of butter;
- One teaspoon of dry yeast;
- One teaspoon of sugar;
- ¼ teaspoon salt.
Filling ingredients
- white cabbage about a kilogram;
- sunflower oil;
- salt;
- spices to taste;
- boiled egg;
- parsley and dill.
Step by step recipe
This is a very simple recipe. It's quick and easy to prepare, and the pies turn out delicious in the oven.
Preparing the dough
Preparing the filling
Baking pies in the oven
Taking the above recipe as a basis, yeast pies with cabbage can be prepared in different ways, adding or replacing something. By slightly changing the composition of the dough, make it more rich if you use sour cream, cream or full-fat kefir instead of milk. Then you will have to add a little more yeast - two teaspoons instead of one. Conversely, the dough recipe can be made lean if instead of milk you use boiled water for the liquid base, do not add eggs and instead of two tablespoons of butter put four tablespoons of vegetable oil.
When preparing the filling, it is also possible various options. Add to cabbage at the end of stewing for better taste. tomato paste and a pinch of sugar. It is not necessary to put a boiled egg in the cabbage; just greenery will be enough. Frying carrots and onions, added during stewing, will give the filling a special taste. Can be put in stewed cabbage 3-4 champignons, or finely chopped smoked brisket. Cabbage used in pies is not only fresh, but also pickled, draining the brine from it and stewing it a little in oil.
Pies with cabbage can be baked not in the oven, but in a frying pan in oil, or made from puff pastry.
If you prefer yeast-free pies, try baking with baking soda or using non-sweet puff pastry in the oven.
Lush, rosy, piping hot cabbage pies are a favorite dish for both children and adults. No modern croissants or bassoons, of which there are a great many on sale, can replace our Russian pie. And what a word, listen to it - joyful, warm and delicious! As soon as you say it, you can already feel the aromas of fresh baked goods and delicate cabbage filling. Let's not imagine pies with cabbage, but simply take and prepare them, especially since every young housewife is simply obliged to learn how to do this, and an experienced one - to constantly improve in this culinary arts.
It so happened for a long time that the mistress of the house was judged by her ability to bake pies. Our ancestors gave this great importance. It’s not for nothing that many centuries ago they organized cabbage or cabbage gardens at the end of September, just when cabbage was being harvested for the winter, gatherings in honor of this beloved vegetable. At such holidays, one of the main treats was pies with cabbage, where each housewife could show off her skills. Preparing such pies is not too complicated and does not take much time, and most importantly, at minimal cost you get a satisfying and delicious pastries. Cabbage pies are prepared from a variety of doughs: yeast, puff pastry or unleavened. Cabbage filling for pies is prepared in different ways: white cabbage is stewed or fried in a frying pan until cooked. If desired, you can add prunes, sausages, meat, mushrooms, sausage or chopped boiled eggs to it. You can also use sauerkraut for the filling. In a word, we put in what we love.
Ingredients:
1-1.2 stacks. milk or water
600 g flour,
25 g fresh yeast,
5 tbsp. vegetable oil,
1 tsp salt,
2 tsp Sahara,
½ head of cabbage,
1 onion.
Preparation:
Stir sugar, yeast, 2 tsp in a glass. flour, pour everything with a quarter cup of warm boiled water and leave for 15 minutes to rise. Sift the flour, add salt, 1 cup. water, oil and diluted yeast. Knead a soft dough and leave it for 1 hour in a warm place. Finely chop the cabbage and simmer it in a covered frying pan with a little water. Fry the onion separately. After the cabbage leaves excess liquid, add onion and a little oil to the cabbage. Simmer a little and add salt. Divide the dough into balls, make a flat cake from each and fill it with filling. Place the finished pies on a baking sheet, brush them with beaten egg and let stand for 30 minutes. Then place them in the oven, preheated to 180°C, for 15 minutes.
Ingredients:
2 stacks warm milk,
1 tbsp. dry yeast,
5-6 stacks. flour,
1 tbsp. Sahara,
1 egg,
3 tbsp. butter,
1 tsp salt,
½ head of cabbage,
6 boiled eggs,
salt, pepper - to taste.
Preparation:
Mix half the milk with yeast and sugar and place in a warm place for 10 minutes. Pour the remaining milk into a saucepan, add the egg, 2 tbsp. melted butter and a glass of flour, add milk mixed with yeast. Gradually add flour until the dough becomes elastic and no longer sticks to your hands. Cover the pan with a lid and place in a warm place for 1 hour. Melt the butter in a frying pan, add the cabbage and fry it until limp, then add the boiled eggs, pepper and salt to taste. Continue simmering until soft. Form the dough into a sausage and cut it into pieces, then roll them into balls. Make a flat cake from each ball and put the filling in the middle. Pinch the edges. Place the resulting pies on a baking sheet lined with foil, brush with yolk and let rise. Then bake for 20 minutes in an oven preheated to 200°C.
Ingredients:
2 stacks warm water,
14 g (4.5 tsp) dry yeast,
5 tbsp. Sahara,
1 egg,
50 g margarine,
7 tbsp. flour,
2 tsp salt.
For filling:
500 g minced beef,
1 onion,
6 stacks shredded cabbage,
50 g butter,
1 tsp salt,
1 tsp ground black pepper.
Preparation:
Dissolve yeast in warm water large capacity and let it sit. Then add sugar, margarine, egg, salt and half the flour. Stir everything until smooth, add the rest of the flour and knead the dough. Place the finished dough in a greased bowl, cover with foil and refrigerate for 2 hours. Brown the minced meat in a frying pan, add cabbage, onion, salt and simmer for 30 minutes. Let cool. Divide the dough into parts, make a flat cake from each and put the filling in the middle. Pull the edges up and pinch well. Place the pies on a baking sheet and leave for 1 hour, and then bake them in an oven preheated to 180°C for 25 minutes. Brush the finished pies with melted butter.
Ingredients:
For the test:
250 ml water,
3.5 stacks flour
2 tbsp. Sahara,
1 tsp salt,
1 egg,
80 g butter or margarine,
6 g dry yeast.
For filling:
sauerkraut,
2 onions,
150 g fried mushrooms,
1-2 tbsp. tomato paste,
salt, black pepper - to taste.
Preparation:
First sift the flour. Pour the yeast into the flour or dissolve it in water (as indicated in the instructions on the yeast packet). Melt butter or margarine. Combine all ingredients and knead the dough. Leave in a warm place. Prepare the filling. If the cabbage is sour, rinse it with water and squeeze it out. Then place it in a preheated pan vegetable oil. Fry the onion separately, then combine with the cabbage and fry until tender. Salt and pepper to taste. Add tomato paste and mushrooms. Cool the finished filling. Divide the dough into balls, roll out the flatbreads and, placing the filling in the center of each, pinch the edges. Fry the pies on both sides in heated vegetable oil in a frying pan.
Ingredients:
For the test:
1 kg flour,
300 ml milk,
2 eggs,
100 g margarine,
1 tbsp. dry yeast.
For filling:
½ head of cabbage,
100 g rice,
2 boiled eggs,
1 onion,
green onions and parsley - to taste.
Preparation:
Dissolve yeast with warm milk, add sugar and place in a warm place. Sift the flour, add eggs and vegetable oil. Pour in the dough and knead into a soft dough. When it stops sticking to your hands, add melted margarine and, sprinkle a little flour, continue kneading. Cover the finished dough with a towel and leave to rise in a warm place. For the filling, chop the cabbage, fry the chopped onion in vegetable oil and add to the cabbage. Pour in a little water and simmer until done. Cook the rice until tender, finely chop the green onions and parsley, cut the boiled eggs into small pieces. When the cabbage is ready, cool it and add rice, eggs and herbs. Roll out the dough, cut it into pieces, make balls from the pieces, and flat cakes from the balls. Place the filling in the middle of the flatbreads and form into pies, which they place on a greased baking sheet, seam side down. Leave them for 10-15 minutes and then brush with a lightly beaten egg. Bake the pies in the oven at 180°C for 25 minutes.
Ingredients:
For the test:
1 stack kefir,
2 eggs,
3 stacks flour,
2 tbsp. vegetable oil,
1 tsp soda,
1 tsp salt,
2 tsp Sahara.
For filling:
500-700 g cabbage,
1 carrot,
1 onion.
Preparation:
Add soda to kefir, stir and leave for a few minutes. Then add salt, sugar, eggs and vegetable oil. Stir the mixture until smooth. Add sifted flour there in small portions and knead into a soft dough that does not stick to your hands. To prepare the filling, finely chop the cabbage, chop the onion, and grate the carrots on a medium grater. Place the onion in a heated frying pan with butter and fry it until soft, then add the carrots and cabbage. Salt and pepper everything and fry until golden brown. Cool the finished filling. Divide the prepared dough into pieces, roll each of them into a flat cake. Place some filling in the middle of the flatbread and form into pies. Fry them on both sides in hot vegetable oil until golden brown.
The good thing about puff pastry recipes is that you no longer need to fuss with the dough, because you buy it ready-made, which means you can get creative with the filling.
Ingredients:
800 g ready-made puff pastry,
300-400 g cabbage,
1 can of any canned fish in oil,
1 egg,
1 onion,
1 tbsp. cumin,
salt, pepper - to taste.
Preparation:
For the filling, chop the cabbage, add separately fried onion, salt and pepper, add a little water and simmer until done. Stir the cabbage and, when all the water has evaporated, add cumin (whole grains or crushed using a blender or coffee grinder). Then add canned fish, softened with a fork, to the cabbage filling, mix everything and remove from heat. Cool the resulting mass.
Roll out the defrosted ready-made puff pastry not very thin, cut out circles, and place the cabbage-fish filling in the center. Gather the corners of the dough in the center and pinch the pie with your fingers along the edges. Place the pies on a greased baking sheet and bake in an oven preheated to 180°C for 15-20 minutes.
Ingredients:
For the test:
500 g potatoes,
1 egg,
300 g flour,
100 g butter or margarine,
a pinch of salt.
For filling:
300 g shredded cabbage,
1 onion,
2 tbsp. vegetable oil,
salt, pepper - to taste,
1 yolk - for lubrication.
Preparation:
In a frying pan with heated oil, fry the onion until golden brown and add shredded cabbage, salt, pepper and simmer for 10 minutes. Prepare mashed potatoes from boiled potatoes, cool, add butter or margarine, egg, flour, salt and knead the dough. It turns out soft and elastic. Roll it out, cut it into squares, put the filling in the middle of each square and form pies of any shape as desired. Brush the pies with yolk and bake in an oven preheated to 200°C until golden brown for 30 minutes.
Potato pies with cabbage will turn out even tastier if you add sausages to the filling, finely chopped and fried in a frying pan, or, say, fried mushrooms, and instead of fresh cabbage, you can use sauerkraut. The taste of the pies will not suffer at all from such options.
Ingredients:
For the test:
300 g cottage cheese,
450 g flour,
250 ml kefir or fermented baked milk,
1 egg,
¾ tsp salt,
½ tsp. soda,
1 tbsp. vegetable oil.
For filling:
800 g cabbage,
1 Bell pepper,
70 g tomato paste,
salt, pepper - to taste.
Preparation:
Place shredded cabbage in a saucepan or saucepan with heated oil, add finely chopped sweet pepper, stir and simmer covered for 20 minutes. Then add tomato paste, salt, pepper, stir and simmer uncovered for some more time until the liquid has evaporated. Leave the finished filling to cool. For the dough, mix cottage cheese with eggs and kefir in a blender, add salt, sugar, vegetable oil and flour mixed with soda. Knead the dough that does not stick to your hands. Form circles from it, place the filling in the middle of each and make pies. Fry them in large quantities vegetable oil over medium heat for 5 minutes on each side.
Ingredients:
For the test:
2 stacks flour,
½ pack of yeast,
1 liter of warm water,
1 tbsp. Sahara,
a pinch of salt.
For filling:
500 g cabbage,
1 carrot,
1 onion,
greens, salt - to taste.
Preparation:
Knead the dough, like for pancakes, from all the specified ingredients and put it in a warm place for 40 minutes to rise. Cabbage with carrots and onions, add salt, simmer until tender, add greens at the end and cool. When the dough is ready, simply mix it with cabbage and fry these pies in vegetable oil, spooning them out with a spoon. To make the dough leave the spoon better, after each laying, dip the spoon into a glass with cold water.
Be sure to please your family by preparing delicious pies with cabbage!
Be sure to check out our baking recipes. Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Pies with cabbage are not only tasty, but also economical. The vegetable is absolutely available all year round and is, as a rule, quite symbolic. Cabbage filling is prepared mainly from fresh cabbage; options with sauerkraut filling are not for everyone.
The article selects the most popular options for filling pies made from fresh cabbage in the oven. The step-by-step recipes give recommendations on how to prepare yeast dough for pies on sponge and a simpler, fresh one, which is kneaded in water in a matter of minutes. Recommended fillings can be combined with any type of dough.
Technological principles for preparing cabbage pies in the oven according to step-by-step recipes
You can bake cabbage pies from any dough. The most popular is puffed yeast baking. Preparing such a dough is a rather painstaking and time-consuming process. There are options for lighter dough for cabbage pies - with water, without ripening agents and eggs. Such pies are popular in Moldavian cuisine; they are called “Verzere”. You can use your favorite dough recipe as a basis or use the express method by purchasing ready-made semi-finished puff pastry or yeast dough.
The filling for pies is most often prepared from fresh cabbage and white varieties. Options for replacing fresh vegetables with pickled ones are possible, but this is a matter of taste. If this is your first time cooking, opt for pies stuffed with fresh cabbage.
Best choice there will be late varieties of white cabbage. Forks must have White color, it is from this cabbage that the filling will turn out juicy. The cabbage is finely chopped or minced in a meat grinder, depending on the type of filling. If you have to stew the cabbage, it is better to chop it finely; raw cabbage, so that it is well steamed, is crushed with a meat grinder, but if you have a wooden trough with a hoe, it is advisable to use them.
The pies are baked on a baking sheet, the bottom of which is rubbed with vegetable oil. To ensure that yeast baked goods retain their shape and the pies do not fall apart, the products are placed with the seam down. Before placing them in the oven, they should be moistened with a beaten egg for a pleasant shine and a better blush.
Any baked goods are placed exclusively in a preheated oven. Do not place a baking sheet with pies in an unheated oven; be sure to bring the temperature to the recommended temperature.
Airy cabbage pies in the oven: step-by-step recipe using yeast dough
Airy baking cannot be achieved without yeast. The proposed recipe involves the use of dry instant yeast, but if desired, they are completely replaceable with fresh ones. In this case, the dough is prepared using the same method, only fresh yeast must first be crumbled with your fingers and ground with the same amount of sugar.
Ingredients:
A kilogram of high-grade wheat flour;
One and a half glasses of medium-fat milk;
1.5 tablespoons of fast-acting yeast;
Glass of water;
Spoon of sugar;
Two selected eggs;
Lean, well-refined oil – 100 ml;
A spoonful of evaporated salt.
For the filling:
Two onions;
A kilogram of white cabbage;
A quarter stick of butter.
Additionally:
Large egg.
Cooking method:
1. First, knead the yeast dough; it needs some time to rise. Let's make the cabbage filling while the dough is rising. All products necessary for kneading must be brought to the same temperature, so they must be taken out of the refrigerator in advance and left on the table for at least an hour.
2. Prepare the dough. Mix granulated sugar with yeast in a bowl, add half a glass of heated water and mix thoroughly. Add 2 tablespoons of sifted flour and mix well until thick liquid sour cream. Cover the bowl with a cloth and place in a warm place for half an hour. How quickly and well the dough rises, and subsequently the dough, depends on the quality of the yeast and the temperature of the liquid. It is unacceptable to dilute and further add excessively warm or, conversely, cold liquid to the dough. Water or milk should be heated to a temperature of no lower than 38 and no higher than 41 degrees. Hot liquid will destroy yeast bacteria, and cold liquid will not be able to activate them - the dough will not rise in any case.
3. Check the dough. When using high-quality yeast and observing temperatures, after a quarter of an hour the surface will begin to bubble intensely, and after half an hour it is guaranteed to rise into a foamy cap, approximately doubling in volume. If this does not happen, we repeat the procedure and preferably with new yeast; if the result is positive, we proceed to preparing the dough.
4. Drain the eggs into a deep, spacious bowl and add salt, whisk well with a fork or whisk. There is no need to beat until foamy; our task is to prepare a homogeneous egg mass. Pour warm milk and water at the same temperature into the eggs, the remaining 100 ml, add vegetable oil and, stirring well, bring to homogeneity. Combine the prepared liquid base with the dough, stir again and begin to gradually add flour, achieving homogeneity of the dough. Place it on a greased table and knead it with your hands. As soon as it becomes soft and pliable, roll it into a ball and place it back in the bowl. Cover with a cloth and place in a warm place. Yeast dough does not like drafts, be sure to make sure that there are none in the room. To be safe, cover the bowl with a blanket.
5. After an hour, the dough needs to be checked; by this time it should have risen well. Wrap it with your hands and leave it warm for another hour.
6. You should start preparing the filling immediately after the dough has been put to proof. The cabbage needs to be stewed and cooled well before the dough rises again.
7. Shred the cabbage thinly and not long. Finely chop the onion, and pour oil into a deep saucepan and place it in it. Fry over low heat, stirring. As soon as the onion slices lose their dullness and become almost transparent, add the cabbage and leave it covered. Simmer on low heat for a little over an hour, softening the cabbage well. At the end, add some salt to the filling, add and stir the butter, and cool. You can season it to taste.
8. Form the pies. Separate some of the dough and cut it into small balls. Then, one by one, we form flat cakes with our hands so that the edges are thinner than the middle. Place no more than a spoonful of cooled cabbage filling in the center and, pressing tightly with your fingertips, pinch the edges. Shape the product into a pie shape and place it seam side down on an oiled baking sheet. Cover with a linen towel and let stand for a quarter of an hour near the warming oven.
9. Brush the surface of the proofed cabbage pies with beaten egg and place the baking sheet in the oven. Bake by preheating the oven to the recommended 180 degrees for about 25 minutes.
Simple pies with cabbage in the oven: step-by-step recipe from unleavened dough
When you don’t have enough time for long chores, a step-by-step recipe for pies with cabbage in the oven made from unleavened dough can help out more than ever. The dough is kneaded in a matter of minutes and does not require any rising time. Cooking should begin by kneading the dough so that it has time to rest while the filling prepares and cools.
Ingredients:
Two glasses of high-quality white flour;
Half a glass of water;
Refined oil – 0.5 cups;
Half a spoon of salt.
Filling:
Cabbage, fresh – 300 gr.;
Small carrot;
Half a glass tomato juice or tomato paste diluted with water.
Cooking method:
1. Cooking unleavened dough. Pour cool water into a bowl and dissolve the salt in it. Then add oil and stir well. After pouring a third of the sifted flour into a bowl, mix it thoroughly with the liquid base. Having received a homogeneous mass, add the remaining flour in small portions, stirring just as well. Switching to manual kneading, mix in the remaining flour. Knead with your hands until the dough is pliable. Cover with a linen napkin and leave on the table for at least half an hour. The dough definitely needs to stand, during which time it will become softer and more elastic.
2. While the unleavened dough is resting, make the cabbage filling. Grate the carrots coarsely and place in a large bowl. Finely chop the cabbage, add half a spoon of salt and stir thoroughly, squeezing lightly with your hands. Pour the tomato into the cabbage, stir, place in a thick-walled frying pan or cauldron. Simmer at moderate temperature until soft and cool.
3. When the filling has cooled well, we begin to form the pies. Divide the dough into eight equal-sized balls, roll them out into rectangular layers, up to 5 mm thick. On one of the wider sides, place the filling so that 2 cm of empty dough remains on each edge. Folding the sides over the filling, roll the pie into a roll.
4. Bake the pies at 180 degrees for about twenty minutes, until the top is well browned. If you brush the pies with beaten egg before baking, their top will take on a very appetizing shade.
Preparing the filling for cabbage pies in the oven: step-by-step recipe with egg
Perhaps the most common filling for yeast pies with cabbage in the oven. The step-by-step recipe describes in detail how the filling is prepared from fresh cabbage without long heat treatment. To prevent the cabbage in pies from turning out raw, it needs to be chopped. In the old days we used a hoe for this, but we will twist it in a meat grinder.
Ingredients:
A small fork of cabbage, about a kilogram in weight;
Four large boiled eggs;
40 grams of sweet cream butter.
Cooking method:
1. Cut the cabbage coarsely, grind it twice with a meat grinder and let it sit for a while.
2. Cut the boiled eggs into slices, the smaller the better.
3. Strain the excess juice from the cabbage and mix it with the eggs, add salt to taste and mix well so that the products are distributed evenly.
4. Place the butter in a small saucepan, melt it, setting the heat to minimum. Pour the liquid fat into the cabbage filling and stir it thoroughly.
Stuffing for cabbage pies in the oven: step-by-step recipe with dried mushrooms
Another filling option for baked cabbage pies in the oven. In this step-by-step recipe, fresh cabbage is boiled, minced in a meat grinder and lightly fried in butter with onions and mushrooms. The recipe recommends dried mushrooms, but they can be replaced with champignons or fresh wild mushrooms.
Ingredients:
Half a kilo of juicy fresh cabbage;
5 pieces. large dried forest mushrooms;
Two hard-boiled eggs;
Three spoons of milk;
Large onion;
Butter “Traditional” butter – 50 gr.
Cooking method:
1. After washing and inspecting the mushrooms, leave them in cool running water for an hour. Rinse again and boil until soft, place in a colander and drain, but do not throw away all the liquid. Instead of dried mushrooms, you can take fresh forest or champignons. The filling will not be as aromatic, but no less tasty. After washing, fresh wild mushrooms are boiled until tender for about half an hour; champignons need half this time.
2. Cut the cabbage large, add water and milk, cook until soft. Then cool and squeeze well with your hands.
3. Assemble the meat grinder, set it to medium grinding - install a grid with small holes. Twist the boiled cabbage and mushrooms, finely chop the onion and eggs.
4. Place the onion in a frying pan with melted butter, fry until a pleasant golden color appears. Add minced cabbage, add mushrooms and eggs, add salt and mix. Warm the filling over low heat for five minutes, then cool well.
Technology for baking cabbage pies in the oven using step-by-step recipes - tips and professional recommendations
In addition to fresh cabbage, sauerkraut is also suitable, but only if the filling needs to be stewed first.
Sauerkraut You should try it; if it is too sour, it will require soaking. For this purpose, it is filled with water and left for half an hour, after which it is thoroughly squeezed out. Sour cabbage cannot be added to the filling without first stewing, it will be tough.
The dry yeast used in the step-by-step recipe for puffed cabbage pies in the oven can be replaced with fresh yeast. To accurately determine their quantity, carefully read the recommendations on the packaging; it usually indicates how much flour the serving is for.
Pies with cabbage in the oven– this is a pastry that fascinates exquisite taste and intoxicating aroma. If you are a cabbage lover, then you will certainly like this variation of its preparation.
Recipe for pies with cabbage in the oven
You will need:Milk – ½ liter
- yeast – 45 g
- granulated sugar - a couple of tablespoons
- margarine – 0.25 kg
- sifted flour – 0.8 kg
- sunflower oil
- kitchen salt
- cumin
- cabbage
Subtleties of preparation:
Grind the sugar with yeast, pour in milk, sunflower oil, and salt. In a separate bowl, mix grated margarine and flour. Add this mixture to the yeast. As soon as the total mass becomes thick, add grated margarine. Knead the dough until it has a homogeneous consistency, sprinkle with flour, wrap in a plastic bag, and put in the refrigerator for an hour. Filling: finely chop the filling, add salt, mix with cumin and sugar. Cut the main mass into small pieces, roll it into a sausage, cut into pieces. Roll the pieces into balls. Mash the balls until you get cakes. Place a couple of teaspoons of filling on the flatbreads and press the edges together tightly. Coat with yolk. Line a baking sheet with parchment, lay out the prepared products, and bake.
Bake also.
Yeast pies with cabbage in the oven
Required Products:Flour – ½ kg
- fresh yeast – 26 g
- sunflower oil – 5 tablespoons
- a teaspoon of salt
- sugar – 2 tsp.
- medium onion
- small head of cabbage
Subtleties of preparation:
In a glass, combine yeast, sugar, flour, pour ¼ cup of warm boiled water. Leave the mixture for exactly 15 minutes until the dough rises. In a separate bowl, mix flour, add salt, add a glass of water, diluted yeast, and butter. Make the filling: finely chop the cabbage head, simmer with some water. Fry the onion separately to remove all the excess liquid from the cabbage, combine with the onion and butter, simmer, and add a little salt to taste. Divide the dough into 20 balls. Form each into a flat cake and fill with filling. Place the finished products on a baking sheet, brush with egg and leave for half an hour. Place in the oven and bake for a quarter of an hour.
What do you think?
Pies with cabbage and egg in the oven
You will need:Tablespoon dry yeast
- 1.1 tbsp. l. Sahara
- testicle
- soft butter – 2.1 tbsp. l.
- a teaspoon of fine salt
- flour – 5 tbsp.
- warm milk – 2 cups
Cooking features:
½ tbsp. Make milk with sugar and yeast. Place the mixture in a warm room for 10 minutes. Pour the rest of the milk into the saucepan, beat in the egg, 1 tbsp. flour, melted butter. Add the mixture prepared earlier here. Add flour gradually. Cover the saucepan with a lid and let stand for exactly an hour in a cool place. Place butter in a hot frying pan, add chopped cabbage, fry until pleasantly soft. Add eggs, salt and season to taste. Simmer the mixture until the cabbage is completely soft.
Place the dough on the surface, form a sausage with a thickness of 5 cm. Cut it into pieces, form small balls. Flatten the finished balls with your hand to a diameter of 12 cm. Place the filling in the center of each circle and pinch tightly. Cover a baking sheet with foil, place the pies, brush with yolk, and let sit for a little while. Bake for about 20 minutes in a frying pan with heated oil.
Try doing and.
Pies with cabbage in the oven: recipe
Ingredients:Granulated sugar – 2.1 tsp.
- onion
- head of cabbage
- salt - a small spoon
- sunflower oil – 5 tbsp. l.
- fresh yeast – 26 g
- flour – 0.6 kg
- milk – 1.2 tbsp.
Cooking features:
Stir granulated sugar in a glass, add a couple of small spoons of flour, pour ¼ of warm, pre-boiled water, let stand for a quarter of an hour. Combine flour with salt, pour in another glass clean water, diluted yeast and oil. Knead the soft butter and let it stand for an hour in a warm room. Finely chop the cabbage and simmer in a frying pan covered with a lid. Be sure to add a little water. Fry the onion separately. After it comes out excess water, add vegetables, add a little oil. Simmer and lightly salt. Divide the dough into balls, make a flat cake out of each, and fill with filling. Place the finished products on a baking sheet, brush with beaten egg, and leave for half an hour. Send to bake.
Enjoy the taste of the baked goods described.
Pies with cabbage in the oven with photos
Required Products:Egg
- salt – 2.1 tsp.
- sugar – 5 tablespoons
- dry yeast – 14 g
- warm water - a couple of glasses
- margarine – 50 g
- minced beef – ½ kg
- onion
- flour – 7 tbsp. l.
- shredded cabbage – 6 cups
- butter – 50 g
- salt - teaspoon
- ground black pepper
How to cook:
Dissolve the yeast in warm water and give it time to infuse. Add granulated sugar, half the flour, egg, margarine, and add salt. Stir the mixture until it becomes homogeneous. Add the rest of the flour and knead the dough. Place it in a bowl coated with butter, cover with foil, and refrigerate for a couple of hours. Brown the minced meat in a frying pan, add cabbage, onion, salt, simmer for exactly half an hour and cool. Pull the edges up and pinch the edges well. Place the products on a baking sheet and wait an hour. Bake in a heated oven for about half an hour.
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Yeast cabbage pies in the oven
Ingredients:Flour – 1 kg
- dry yeast - large spoon
- milk – 0.3 liters
- egg - a couple of pieces
- margarine – 90 g
For filling:
Half a head of cabbage
- boiled egg – 2 pcs.
- onion
- green onion
- rice cereal – 100 g
How to cook:
Dilute the yeast with warm milk, add granulated sugar, and place in a warm room. Sift the flour, beat in the eggs, add vegetable oil. Pour in the dough and knead into a soft dough. Add melted margarine, lightly sprinkle with flour and continue kneading. Cover the mixture with a towel and let it lie in a warm room. Chop the cabbage, fry the chopped onion on sunflower oil, add to vegetables. Add a little more water and simmer until done. Boil rice cereal, chop parsley and green onions. Chop the boiled eggs into small pieces. Combine cooled cabbage with herbs, eggs and rice. Roll out the dough, cut into pieces. Make balls out of them and then into flat cakes. Place the filling in the center and form into pies. Place the products on a baking sheet, greased with oil, seam side down, let stand for exactly 10 minutes, brush with beaten egg, bake in the oven.
Prepare and.
Pies with cabbage in the oven step by step recipe
You will need:
A jar of canned fish
- ready-made puff pastry – 0.8 kg
- cumin - large spoon
- testicle
- onion
- cabbage – 400 g
- spices
Cooking features:
Chop the cabbage, mix with fried onions, add salt, season with spices, add a little water, simmer until tender. Stir the cabbage and after the water has completely evaporated, add the cumin. Mix with canned fish, previously softened with a fork, stir, remove from heat. Cool the resulting mass. Thaw the finished puff pastry, roll it out not very thin, cut out circles. Place the fish and cabbage filling in the center. Gather the corners in the center, pinch the products with your fingers, place on a baking sheet coated with oil, and bake in the oven.
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Pies in the oven with cabbage - photo recipe
Ingredients:
Egg
- potatoes – ½ kg
- a pinch of salt
- margarine – 0.1 kg
- flour – 0.3 kg
For filling:
Shredded cabbage
- vegetable oil - a couple of tablespoons
- yolk
- onion
- seasonings
How to cook:
Heat the butter in a frying pan, fry the onion until golden, mix with shredded cabbage, season with spices, simmer for 10 minutes. Make mashed potatoes from boiled potatoes, let them cool, mix with butter or margarine, egg, flour and salt, knead the dough. Roll it out, cut it into squares, put the filling in the middle, and form pies of any shape. Coat them with yolk and bake in the oven.
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Pies with cabbage in the oven - step by step recipe
Ingredients:
Flour – 0.45 kg
- cottage cheese – 0.3 kg
- kefir – 250 ml
- testicle
- soda – 0.6 tsp.
- salt – ¾ tsp.
- vegetable oil - tablespoon
For filling:
Cabbage head – 0.8 kg
- spices
- tomato paste – 70 g
- sweet pepper
Cooking features:
Chop the cabbage and place in a saucepan or saucepan with hot oil. Mix with chopped sweet pepper, stir, simmer covered for about 20 minutes. Add tomato paste, season, salt, stir, simmer for a while without a lid. Leave the finished filling to cool. Prepare the dough: combine kefir with eggs in a blender, add salt, sprinkle with sugar, add flour and sunflower oil. Knead the non-stick dough, form into circles, put the filling in the center, mold the edges of the product.
Bake and.
"Lazy" pies
You will need:
A couple of glasses of flour
- a packet of yeast
- liter of warm water
- a large spoon of granulated sugar
- a pinch of salt
For filling:
Carrot
- onion
- cabbage
- salt with herbs
How to cook:
Knead the dough and leave in a warm room. It will be ready in 40 minutes. Chop the onion, carrot and cabbage, add salt and simmer until tender. At the end, add the greens and cool. Once the bulk is ready, spoon it onto a baking sheet. To make the mixture come off the spoon easier, simply moisten it with cold water.
Fragrant pastries are always a welcome guest on the kitchen table. Cabbage pies will especially delight you with their taste. You can cook them with eggs, rice cereal, herbs, onions, and carrots. And every time you will get an excellent, flavorful dish.