Dumplings with cabbage. cooking secrets

Vareniki with cabbage - general principles of cooking

If fresh cabbage is used for the filling, then the vegetable is chopped and fried with butter in a pan. Sauerkraut is lightly squeezed out of the brine and also fried. Often add onions and carrots. But this is the simplest filling option. You can make things a lot more interesting.

What can be added to the filling:

Meat products;

Fish products, including canned food;

Mushrooms fresh, marinated, salted;

Various vegetables;

tomato paste;

All kinds of herbs, spices.

The dough is used fresh on water or milk. It can be kneaded in the usual way or custard. Cooking time depends on the filling. If raw meat is used for the supplement, then it can be up to ten minutes. For products with finished filling, a few minutes after boiling is enough.

Vareniki with cabbage (fresh) from choux pastry

A variant of the simplest and cheapest dumplings, which are made from fresh cabbage. They are easy to make, and they come out delicious. Choux pastry without eggs and even butter. Cool anti-crisis recipe.

Ingredients

2 cups of flour;

0.5 tsp salt;

1 cup boiling water.

For stuffing:

0.5 head of (small) cabbage;

1 onion;

1 carrot;

Oil and spices.

Cooking

1. Immediately prepare the filling, as it will be necessary to let the vegetables cool well before sculpting the dumplings. We cut the onion, transfer it to a frying pan with oil and fry a little.

2. Add grated carrots, and after a minute cabbage, which can be chopped by hand or grated. Fry a little, then cover and simmer until tender. At the end, salt and pepper. To taste, you can add a little tomato paste or just grated tomato to the filling.

3. While the cabbage is stewing, prepare the dough. Simply put flour and salt into a bowl, pour in boiling water and stir quickly with a spoon. As soon as it will be difficult to do, we take out the cutlery and knead the mass with our hands. By this point, it will no longer be hot. We carefully knead the mass with our hands, send a lump under an inverted bowl and let it lie down for a quarter of an hour.

4. We take out the dough, the cooled filling and sculpt medium-sized dumplings.

5. Boil in boiling water for a couple of minutes after boiling. Served with cabbage dumplings with sour cream and butter. You can season them with fried onions.

Vareniki with sauerkraut from classic dough

Recipe for Ukrainian dumplings with sauerkraut. Products are prepared from the classic dough on water with an egg.

Ingredients

1 glass of water;

0.5 tsp salt;

2.5 cups flour plus dusting.

Filling:

5 tablespoons of oil;

700 grams of cabbage;

2 onions;

Cooking

1. Peel the onion, cut into cubes. Fry with oil for a couple of minutes.

2. Squeeze the sauerkraut and send it to the pan, cover the lid and simmer for ten minutes. Then fry until golden brown, transfer to a bowl and send the filling to cool.

3. Sift the flour into a large bowl, rake a small hole in the center.

4. Break the egg and add salt, then pour in water and begin to gently rotate in a circle with a spoon, kneading the dough. Gradually it will require more effort. So, it's time to remove the spoon and start kneading the mass with your hands. Then cover and leave the dough to “rest” for half an hour.

5. We take out the dough and the filling, we sculpt ordinary dumplings.

6. Cook in salted boiling water. After surfacing, two minutes is enough and can be removed with a slotted spoon.

7. Lubricate with oil, serve hot or cold.

Vareniki with cabbage and minced meat

For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. Cabbage is taken sauerkraut. But if someone is against it, then you can use a fresh vegetable in the same amount. The dough is made custard.

Ingredients

1.5 glasses of water;

3 cups flour;

2 tablespoons of oil.

For filling:

0.4 kg of minced meat;

2 onions;

0.4 kg of cabbage;

Spices at your discretion;

3 tablespoons of oil.

Cooking

1. First of all, we prepare the filling. To do this, fry chopped onion in oil, add cabbage to it, cover and simmer for about half an hour. The cabbage should become soft.

2. Add minced meat to the pan and lightly fry. Pepper and put other spices to taste. We send the filling to cool, transferring it to a bowl.

3. Boil 1.5 cups of water with salt. Sift flour and divide in half. Add boiling water to half the flour and stir with a spoon. Gradually add the beaten egg and stir continuously. Add the remaining flour and, as you knead, pour in the prescription oil. Let the dough lie down for fifteen minutes before sculpting dumplings.

4. We take out the filling, dough and form medium-sized dumplings.

5. Run in salted boiling water and boil after surfacing for four minutes.

6. We catch with a slotted spoon, grease with oil and serve with fresh sour cream.

Vareniki with cabbage and mushrooms

For such dumplings with cabbage, we will use ordinary champignons. The filling is juicy and flavorful. Cabbage is used for fresh stuffing.

Ingredients

0.6 kg of unleavened dough;

0.5 kg of cabbage;

0.25 kg of champignons;

1 head of onion;

2 tablespoons of tomato paste or ketchup;

Salt and pepper;

40 ml of oil.

Cooking

1. Cut the onion head and send it to the pan. Fry a little, add shredded cabbage and bring to readiness.

2. Pour a little oil into another pan and also put it on the stove.

3. We wash the mushrooms, cut into small cubes and fry until tender. At the end, put the tomato, cover and simmer a little under the lid.

4. We combine cabbage with mushrooms, season with salt, put any spices, stir well.

5. We prepare the dough for dumplings in any way, let it rest and you can start modeling. We form dumplings of medium size.

6. Throw in a pot of boiling water and boil for three minutes. We take out with a slotted spoon, grease with oil and pour sour cream. We eat while hot.

Vareniki with cabbage and lard

The recipe for insanely delicious dumplings with cabbage, which are cooked with smoked lard. Of course, you can do it with ordinary lard, but it will turn out not at all such a dish. The dough for such dumplings can be kneaded any. Sauerkraut is used, but you can similarly fry a fresh head of cabbage.

Ingredients

700 grams of dough;

250 grams of smoked lard;

500 grams of cabbage;

100 grams of onion;

2 tablespoons of oil.

Cooking

1. You need to hold the lard in the freezer for a bit so that it becomes hard. Then we cut the product into small cubes and put it in a bowl. You can pass through a meat grinder, but in this case with a large mesh.

2. Fry the onion and cabbage in oil, simmer for twenty minutes under the lid. Then cool and combine with chopped lard. To taste, you can add garlic, herbs or tomato paste to the filling.

3. We take out the dough and make ordinary dumplings. No, not ordinary, but very fragrant.

4. Cook in boiling water for about three minutes. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and red pepper, you can add chopped herbs. Mix everything and the sauce is ready!

Vareniki with cabbage and liver

To prepare the filling, you can use chicken, beef or pork liver. Cabbage is used fresh. We will prepare the dough on a mixture of milk and water.

Ingredients

¾ cup milk;

¾ cup of water;

½ tsp salt;

Filling:

0.5 kg of cabbage;

0.15 kg of onion;

1 spoon of paste;

0.3 kg of liver;

0.05 kg of oil;

0.5 bunch of parsley.

Cooking

1. Cooking the dough. To do this, mix milk with water and an egg, dilute salt in a liquid. We add flour. Pour until the dough stops absorbing. We roll up a lump, remove to lie down in a bag.

2. Cut the liver into cubes, after washing and clearing the films. If pork offal is used, then it is advisable to soak the pieces for half an hour in milk. This technique will help get rid of bitterness.

3. Heat up the oil, fry the chopped onion.

4. Add liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Cool down.

5. In another pan, fry the cabbage until soft. At the end we put tomato paste, salt, season with any spices. We cool the stuffing.

6. Twist the cooled liver with onions or chop in a food processor. We send to the cabbage. Add chopped parsley. We stir the filling.

7. We make dumplings, boil in the usual way for two minutes after surfacing.

Vareniki with cabbage and potatoes

To prepare these dumplings, you need mashed potatoes. We cook it on purpose or use the leftovers after lunch / dinner. Sauerkraut is used. We prepare the dough according to any of the recipes, in total it will take about 700 grams.

Ingredients

2 onion heads;

0.4 kg of sauerkraut;

0.4 kg puree;

Cooking

1. Peel the onions, cut into cubes and fry.

2. As soon as the onion becomes transparent, add sauerkraut to it. Simmer a little under the lid, then fry.

3. Add mashed potatoes. If it is fresh, then just stir it with cabbage. If the puree was cooked earlier, then first you need to knead it well and only then add it to the filling. Mix everything thoroughly and taste. Add spices if necessary.

4. We form dumplings and cook in the usual way in water. Three minutes is enough.

Cabbage dumplings - tips and tricks

Vareniki will be more fragrant if you add bay leaves and peppercorns to the water when boiling. Fans can throw in clove stars and coriander seeds.

If the dough for dumplings is prepared not in the custard method, but in the usual way, then the liquid should be ice cold. After kneading the custard method, the dough is also recommended to be cooled.

The filling dictates the taste of the dish. Do not be afraid to add spices and other aromatic additions to it. Garlic, different types of peppers, fried onions, spices and herbs can change a boring dish beyond recognition and delight you with new tastes.

The dough is dry and doesn't want to merge? You can grease the edges of the cakes with water or an egg. And it is desirable to cover the rest of the dough so that it does not dry out.

Vareniki should be boiled in a wide, not in a tall pan. There should be enough water so that the products float freely.

So that the products do not become sour during cooking, bring them to a boil at maximum heat. And so that the dumplings do not fall apart, after boiling, the fire is reduced and boiled at a low boil. But in no case do we let the products ferment in boiling water.

Dumplings, Italian ravioli, Shanghai xiao long bao, Indian modak - each country has its own unique tradition of making delicious dumplings that goes far into the past. By the way, the widespread opinion that this dish is of Russian origin is erroneous. The recipe came to our kitchen from China. They have been prepared there for over 2000 years. Later, the Mongol-Tatars adopted the dumpling recipe, and they introduced our culture to this delicious and satisfying dish. Well, okay, Russians have never been ashamed to learn something new from a number of kitchen masterpieces. In this article, we will talk about dumplings that were invented by the chefs of our countries - these are dumplings with cabbage, which are notable for their noticeable ease of preparation and unusual taste.

Magic dough for dumplings. secrets

To prepare a delicious dough, we need:

Wheat flour - 0.5 kg;

Milk - 250 ml;

Chicken egg - 2 pcs.;

Vegetable oil - 20 ml. (1 tablespoon);

Salt - 1/4 tsp

The dough preparation process

If you want to cook real ones with cabbage, we still recommend using eggs. Although, for example, eggs are not used in the classic recipe for this dish.

So, pour flour on the table in a slide. Make a well in the center, add salt and vegetable oil (necessary to give the dough elasticity and softness).

Take a small container and beat the eggs there, add the milk, which must first be heated. Some housewives use ordinary water at room temperature. Why add milk then? It will make our dough more tender, rich and tasty.

So, add the resulting mixture to the flour recess and knead the dough. For novice hostesses who decide to treat their family with delicious dumplings, it is better to knead in a large bowl, otherwise the kitchen will have to be washed for a long time. When the dough stops sticking to the palms and bowl, it can be transferred to a table sprinkled with flour. The dough should be elastic and without any cracks.

If it still sticks to your palms, add more flour, just a little, so that the dough does not turn out too tough. After complete kneading, coat your hands with vegetable oil and knead it again.

There are situations when the dough, despite all the efforts, still turned out to be quite steep. What to do in such a situation? The answer is simple, add a little vegetable oil until it reaches the desired consistency.

After that, wrap the finished dough for about 40 minutes, and put it in the refrigerator. This moment is very important for modeling. If the dough does not rest, then the gluten will not swell, therefore, the dumplings will mold very poorly and fall apart during cooking. So, our dough is ready! Now you can start preparing the filling.

Dumplings with cabbage

The recipe for this dish is quite simple. To prepare it, we need:

- (described in detail above);

Cabbage - a small head of cabbage;

Bow - 2 pcs.;

Carrots - 2 pcs.;

Sauerkraut - 100 gr. (for an amateur);

For submission:

Sour cream.

Cooking process

First, finely chop the onion and grate the carrots on a coarse grater. Fry the onion in a pan until golden brown, add carrots, then cabbage, mix. Pepper and salt to taste. Mix again. Fry for about 5 minutes, add sauerkraut (this product will add some sourness to the dish, however, if you do not like this innovation, you can not add) and a pinch of sugar. You need to fry for another 10 minutes, stirring. Everything, the filling is ready.

We take the finished dough. We roll out a thin layer from it, cut out circles with a glass, lay out the filling and form our dumplings from cabbage. Cook for 10 minutes in salted water or in meat and bone broth, which can be flavored with onion, parsley, pepper and laurel. Bon appetit!

How to cook dumplings with sauerkraut, lard and mushrooms?

In dumplings from which it is quite simple, you can add both lard and mushrooms. In general, about everything in order.

So, to prepare this delicious dish, we need:

Sauerkraut - 1 kg;

Bow - 2 pcs.;

Mushrooms - 200 gr.;

Lard 1.5 tbsp;

Lavrushka;

Ground pepper.

Cooking process

First, fry the finely chopped onion in a frying pan. Put the sauerkraut, onion, lard, pepper, mushrooms into a small saucepan, fill with water. Close the lid and simmer until the cabbage leaves are soft. At this time, boil the eggs and chop them finely. When the cabbage with mushrooms has cooled down, add them and mix our minced meat well. We roll out the dough thinly, spread the filling and form dumplings.

Cook for 10 minutes, season with bacon. These are dumplings with cabbage and lard. Bon appetit!

Is it possible to mix minced meat with cabbage for dumpling filling?

Dumplings with minced meat and cabbage turn out just great if the filling is prepared according to a traditional Chinese recipe. For this we need:

Chinese cabbage - head of cabbage;

Ground beef - 500 gr.;

Dry white wine - 1 tablespoon;

ground pepper;

Soy sauce;

Cooking process

So, for starters, pour boiling water for a few minutes. So the inflorescences will become soft. Next, chop the cabbage and mix it with ground beef, pour wine and soy sauce to taste. After that, sprinkle the mixture with grated ginger and salt. We roll out the dough, cut out circles, lay out the filling, form dumplings. The most interesting is ahead. Dumplings will be very tasty if they are fried in a pan or baked in the oven. You can serve this dish with herbs or your favorite sauce.

Bon appetit!

As you can see, cabbage dumplings are prepared in different ways, the main thing is that this dish is cooked with soul and love.

It seems that such products are considered dumplings, but today we will still cook dumplings with such a juicy filling. They can be eaten with butter, sour cream or various sauces, seasoning the dish with spices. Have you already tried? If not, then the time has come, because this should not be missed.

Recipe for dumplings with fresh cabbage

How to cook:

Cabbage dumplings from fresh cabbage and minced meat

230 g cabbage;
450 g pork;
1 egg;
1 onion;
270 g flour.

Cooking time - 1 hour and 5 minutes.

Calories - 210.

How to cook:

Pour flour into a container, be sure to pour it into a sieve;
Take half a glass of water and add an egg to it, beat a little;
Salt and gradually pour the liquid part into the flour, knead a smooth dough;
Wrap it in cling film and put it in the refrigerator for forty minutes;
Rinse the meat with running water, remove the fat as desired and cut into cubes;
Onion to get rid of the husk, cut into four parts;
Get rid of the cabbage from the top two sheets, wash the head of cabbage;
Cut in half, cut out the middle, and finely chop the rest;
Mix onions with meat and send to a meat grinder or to a powerful blender to achieve a homogeneous mass;
Add cabbage, spices to taste and a quarter of a glass of water to the finished minced meat;
Mix the mass thoroughly with your hands;
Sprinkle the desktop with flour and lay out the dough;
Roll it into a fairly thin layer with a rolling pin (no thicker than two millimeters);
Cut out circles using a special circle or glass;
Put the filling in the center of each circle and collect dumplings;
Fill a pot with water, put it on the stove until it boils;
After that, carefully place dumplings and spices to taste in water;
Cook until the products float, and then another five minutes.

Dumplings with meat, mushrooms and cabbage

900 g flour;
25 ml of oil;
220 ml of water;
2 eggs;
270 g of onion;
350 g cabbage;
45 butter;
280 g of beef;
420 g mushrooms.

Cooking time - 1 hour and 20 minutes.

Calories - 440.

How to cook:

Put the water in the refrigerator for at least an hour so that it has time to become icy;
Pour it into a bowl and add flour through a sieve, followed by eggs;
Next, you can already knead the dough, adding just a little more salt;
Remove the dough back into the bowl and let stand for a quarter of an hour;
When the time has passed, knead the mass and leave for another ten minutes;
Mushrooms clean the legs and caps, cut into slices;
Remove the onion from the husk, wash it and cut into strips;
Pour oil into a pan, add onion;
When it starts to sizzle, add the mushrooms and simmer until tender;
Wash the meat and cut into cubes;
Push it through a meat grinder or use a blender to grind the meat into minced meat;
Finely chop the cabbage, and then finely chop it;
Mix mushrooms with meat and cabbage, season to taste;
Using a rolling pin, roll out the dough into a layer, cut out circles and form dumplings with filling;
Boil a saucepan with water and place dumplings in it, cook until tender.

How to cook delicious and tender read in our article.

How to cook juicy charlotte with berries in a slow cooker - our tips will help you prepare delicious and delicious pastries.

Cottage cheese cookies with marmalade according to the recipe of Irina Khlebnikova.

Dumplings with sauerkraut

1 egg;
630 g flour;
115 ml of oil;
2 bows;
210 ml of water;
550 g sauerkraut.

Cooking time - 1 hour and 25 minutes.

Calories - 192.

How to cook:

Remove the onion from the husk, wash it and finely chop with a sharp knife;
Pour the oil into the pan, add the onion;
Simmer it over low heat until golden brown;
When the onion becomes rosy, add cabbage to it and cook under the lid until tender. If the cabbage is too long, you can chop it;
Do not forget that the cabbage must be stirred periodically so that it does not burn;
Beat the egg, add water to it, beat, add salt and mix;
Next, send flour to these ingredients, but be sure to pass through a sieve;
Knead the dough from the resulting mass and set it aside for a short rest;
After that, roll out the dough into a layer, cut out circles from it and put the filling on them;
Wrap dumplings and you can put them in boiling water, cook for no longer than ten minutes.

Recipe for dumplings with sauerkraut and lard

260 g of fat;
280 ml of water;
740 g sauerkraut;
580 g wheat flour;
2 chicken eggs;
1 head of onion.

Cooking time is 1 hour and 30 minutes.

Calories - 216.

How to cook:

Pour the water into a bowl, add one teaspoon of salt and stir until it dissolves;
Pass the flour through a sieve to salt water and start mixing the ingredients by hand;
Add eggs and already knead a full-fledged dough;
Wrap soft and elastic dough in a film or put in a bag and place in the refrigerator for forty minutes;
During this time, squeeze the cabbage from the juice and, if necessary, rinse it;
Remove the onion from the husk and rinse with water, cut it into large slices;
Remove fat from packaging, also cut into large pieces;
Add lard to cabbage with onions and then pass the mass of three components through a meat grinder. You can also grind the ingredients in a blender, but it must be powerful;
Add your favorite spices and combine the ingredients;
Roll out the rested dough on a floured surface.
Cut out circles and lay out the filling;
Roll dumplings and boil water for them;
Place them in boiling water, salt a little and cook until tender.

Dumplings with cabbage in a slow cooker

½ white cabbage;
1 carrot;
220 ml of serum;
1 head of onion;
830 g flour;
60 ml sunflower oil;
5 g of soda;
35 g of tomato paste.

Cooking time - 1 hour and 35 minutes.

Calories - 178.

How to cook:

Cabbage remove the top sheets, wash the head;
Cut the stalk and finely chop the whole vegetable;
Rinse the carrot, grate it with a grater;
Peel the onion, wash it and cut into small cubes;
Pour vegetable oil into a slow cooker, let it warm up;
Pour onions, cabbage and carrots, cook in stewing mode for thirty minutes;
During this time, dilute the tomato paste with water and after the time has elapsed, pour the liquid into the slow cooker;
Cook in the same mode for another twenty minutes;
Pour flour through a sieve into a bowl, add a little salt, soda and mix;
Warm the whey a little and pour it into the dry ingredients;
Knead the dough from the resulting mass, which easily lags behind the hands;
Wrap the mass in a bag or cling film and place in the refrigerator for one hour;
After that, roll out the dough and cut out circles;
Put the filling on each of them and make dumplings;
Next, the dumplings will be steamed, so you need to pour enough water into the slow cooker;
Place the steaming basket and lay out the flour products;
Close the multicooker with a lid and cook dumplings for a quarter of an hour.

These flour products are good because they can be eaten not only as a main course, but also as a first course, that is, soup. To do this, you just need to leave the dumplings in the water in which they were cooked. It is also desirable to add spices to your taste and the soup is ready! It can even be bay leaf, black pepper and garlic. Well, if your imagination works well, then you will be able to pick up the original spices yourself. Offer this dish not only to yourself, but also to your family. Believe me, they will appreciate it. Bon appetit!

Vareniki with cabbage… You immediately remember your grandmother's village, the cut grass, the warm oven and the delicious aroma that comes from it. By right, dumplings can be considered a taste of childhood.

Vareniki with fresh cabbage

Despite the centuries-old history, dumplings do not leave the tables of the hostesses. Now there are a lot of recipes for this wonderful dish. All kinds of toppings allow you to produce a truly flavorful firework. But still, the recipe for dumplings with cabbage is rightfully considered the most delicious. And this is not surprising. Warm, tender dough melts in your mouth and mixes with fragrant thin cabbage ...

To prepare dumplings with cabbage, we need something.

Ingredients:

flour;
kefir - 500 ml;
eggs - 1-2 pcs.;
salt - a pinch;
cabbage - 4 parts of a whole head;
onion - 1 pc.;
vegetable oil.

Recipe for dumplings with cabbage:

Every respected housewife is simply obliged to be able to cook dumplings with cabbage. Homemade molds of the new month or circle will delight children and win the heart of every man. And the beneficial properties of the test, which is rich in amino acids and rich in vitamins in vegetables, will strengthen the health of the whole family.
To prepare the dough, we will prepare all the products, and this is flour at least 500 gr., kefir, egg salt, and, of course, a container for kneading the dough.
In a mixing container, combine kefir, preferably at room temperature, so that the dough turns out to be more magnificent, and eggs. Basically, for a given amount of kefir, one egg is enough. Lightly salt the dough and beat everything well with a whisk.
We introduce flour into the mixture little by little, it is not possible to say a certain amount of flour, how much it will take. We knead everything first with a false one, and then you can already knead with your hands right in the bowl or throw the dough on the table sprinkled with flour.
Knead the dough, homogeneous and elastic. It should not stick to your hands, but it is also worth making sure that the more flour you add, the dough will be denser and denser.
Cover the dough with a towel so it doesn't dry out.
Finely chop young seasonal cabbage (or whatever you have) with a regular knife or a special cabbage shredder.
Finely chop the onion with a knife.
Fry cabbage and onion in vegetable oil until golden brown. If the cabbage is young, it will fry quickly enough. Optionally, you can add a spoonful of tomato paste.
Sprinkle the surface on which the blanks will be made with flour. Divide the dough into pieces and roll out 5 ml thick. With a jar, a glass, special molds, we press circles (blanks). We add the rest to the rest of the test.
And to get a magnificent airy dough, I will share a little secret with you. The remnants of the rolled out dough are pressed back into the dough in the bowl, and with each kneading, the flour is re-added and hence the dough becomes denser and denser. And whatever it dries, cover it with a wet towel and leave for 10-15 minutes. It will absorb moisture from the towel and not be so dry.
Put a spoonful of filling on round molds. Moisten the edges of the mold slightly. To do this, a plate of water should be at hand.
We connect the edges of the mold, form a crescent, and fasten the ears of this month together, moisten them with water.
In a saucepan, bring the water to a boil, add some salt and throw ready-made dumplings with cabbage into the boiling water. As soon as the dumplings with cabbage float to the surface, let them boil for another 2-3 minutes and take them out with a slotted spoon.

Cabbage dumplings are not only healthy, but also satisfying and nutritious. So do not worry about your figure, but feel free to experiment with fillings and cooking methods. Vareniki with cabbage are served hot with sauce or sour cream!

Bon appetit and stay healthy!

Vareniki with sauerkraut

Sauerkraut dumplings are a very satisfying and economical dish, because you can quickly cook cabbage dumplings for dinner, as well as stick them in advance (perhaps with the whole family) and freeze.

And, of course, you can experiment with the filling for the cabbage dumplings recipe - try adding boiled mushrooms to sauerkraut, for example.

Ingredients:

sauerkraut - 500 g,
flour - 400 g.,
eggs - 2 pcs.,
onion-1 pc.,
carrot -1 pc.,
butter,
vegetable oil,
salt - to taste

Recipe for dumplings with sauerkraut:

Let's start with the preparation of the filling: you need to stew the sauerkraut a little (if the cabbage seems too sour to you, you need to rinse it) - for this we will use a modern miracle pot - a slow cooker. So, set the “Extinguishing” mode, pour a little vegetable oil into the multicooker bowl and put cabbage in it
We rub the carrots on a coarse grater and add to the cabbage, we also send the chopped onion there. Close the lid and let it simmer for 20 minutes.
In the meantime, let's do the dough - in a saucepan or a deep bowl, mix the sifted flour, eggs, add salt and a little water so much to make an elastic dough.
You can also add a couple of tablespoons of vegetable oil to the dough.
Knead the dough well, wrap in cling film and put in the refrigerator for 15-20 minutes - “ripen”.
Then the dough is rolled into a thick tourniquet, and cut into pieces, which are lightly rolled in flour.
We roll each piece into a cake a few millimeters thick and 8-9 centimeters in diameter.
Meanwhile, our cabbage has already been stewed.
Place a heaping tablespoon of the filling on the cake.
Fold the cake in half and connect its ends. Now we pinch the edge of the dumpling first. And then another. It is necessary to pinch very carefully so that the dumplings do not open during cooking.
You can also make a decorative edge, for example, such a “rope”
We lay the finished dumplings on a flour-dusted spacing.
Bring water to a boil in a large saucepan, add some salt and pour in a little vegetable oil. Gently alternately lower the dumplings with cabbage into boiling water, then reduce the heat to a minimum and cook for 20-25 minutes.
We take out ready-made dumplings with sauerkraut with a slotted spoon on a large plate or bowl, add pieces of butter and serve hot to the table.

Vareniki with white cabbage

Dough Ingredients:

water - 150 ml;
salt - 0.5 tsp;
flour - 1.5-2 cups.

Filling Ingredients:

white cabbage - 300 g;
medium-sized onion - 1 pc.;
small carrots - 1 pc.;
salt - 1/4 teaspoon;
tomato sauce or ketchup - 1 tbsp. spoon;
vegetable oil - 1 tbsp. spoon;
bay leaf - half;
black pepper hammers - to taste.

How to prepare the stuffing for dumplings with cabbage:

Finely chop the cabbage, sprinkle with salt and rub with your hands. It will let the juice out and become softer.
In a deep frying pan or saucepan, cook a frying of finely chopped onions and grated carrots, simmering them in heated vegetable oil. Spread the cabbage mass here, mix with browned onions and carrots, close the stewpan with a lid and simmer its contents over low heat under the lid.
When the cabbage softens a little, put the tomato sauce, pepper and bay leaf. Remove the lid and wait for the liquid to completely evaporate.

Cabbage dumplings - a classic recipe

First, let's figure out how to make delicious dumplings with cabbage according to the classic recipe. This is the main recipe, the filling consists exclusively of cabbage. But what kind of cabbage, sauerkraut or fresh, you will use - this is already a matter of your personal taste.

For test:

Flour - 5 cups
Kefir - 1 glass
Salt - 1 tsp
Soda - 1/2 tsp

For filling:

Sauerkraut - 400 gr.
Onion - 3 pcs.
Sunflower oil - 3 tbsp. l.
Pepper - 1/2 tsp

Dough for dumplings with cabbage:

We will make the dough for dumplings with cabbage on kefir, we will get very tender and tasty dumplings, which not only adults, but also children will try with pleasure.
Let's take a closer look at how to cook a delicious dough for dumplings with cabbage.
We take a deep bowl and mix salt, kefir and soda. Please note that kefir should not be cold, let it reach room temperature.
Gradually add the flour and stir with a wooden spoon at the same time.
Sprinkle the table with sifted flour, when the dough begins to thicken, then transfer it to the surface of the table and continue to knead.
The flour will take about 4 - 5 cups, while continuing to knead until the dough begins to stick well from your hands. It will turn out quite steep and by cutting it you will make sure that it is uniform.
Now cut the dough into strips 2 centimeters thick and cut into identical cubes.

Stuffing for dumplings with cabbage:

As mentioned, the filling for dumplings will consist exclusively of cabbage. we will add only onion - this will give the dumplings a unique aroma and enhance the taste. Before laying, we fry the filling a little in vegetable oil. This is a general description of our actions, and now in more detail.
Peel, rinse under water and finely chop the onion.
Fry the onion in vegetable oil until golden brown.
Chop the sauerkraut with a knife and add to the pan with the onions. Fry well, remembering to stir so that nothing burns.
We shift the cabbage roast to a plate, pepper and mix, leave to cool a little.

How to cook dumplings with cabbage:

It's time to tell you how to quickly make dumplings with cabbage. In fact, everything is very simple, the most important thing is to fix the edges. We will do this manually, if you have difficulty with this, then you can use a special device for fastening the edges. So it will turn out to stick cabbage dumplings very quickly.
Roll out the previously obtained dough cubes with a rolling pin to get the same circles.
Put the filling in the center of each circle, leaving a distance to the edges so that they can be fixed. We tightly fasten the edges so that the dumplings do not open during cooking.

How to cook dumplings with cabbage:

Now that the dumplings are stuck on, all that remains is to boil them. How and how long to cook dumplings with cabbage?
After boiling salted water, cabbage dumplings should be boiled for 5 minutes.

What to serve with cabbage dumplings

Serve ready-made dumplings with cabbage should be hot, laid out on a plate with a piece of butter or poured with sour cream. Also, before serving, you can sprinkle with the remaining roast for the filling, which turned out to be superfluous.

Options for cabbage filling for dumplings

We also suggest considering other options for cabbage filling for dumplings. This diversifies the diet, and if you get tired of the filling, then by adding an additional ingredient to the cabbage, you will get a new, unique taste.

Vareniki with cabbage and mushrooms

To prepare dumplings with cabbage and mushrooms, take the classic recipe for cabbage dumplings as a basis, but add another 300 grams of mushrooms to the filling. Mushrooms are perfect, chop them finely, and then fry well with onions and mix with cabbage. The filling is ready, boil the dumplings in salted water until tender.

Vareniki with cabbage and meat

To prepare dumplings with cabbage and meat, we need to add 200 gr of meat to the main filling. Lean pork is best, it must be cut into very thin strips and fried with onions almost until cooked and mixed with cabbage. Then make dumplings and cook after boiling for 7-8 minutes.

Vareniki with cabbage and minced meat

Dumplings with cabbage and minced meat practically do not differ in their preparation from dumplings with meat, the only difference is that we need ready-made minced meat, which we also fry with onions and mix with cabbage. Boil such dumplings should also be within 8 minutes after boiling.

Vareniki with cabbage and lard

Vareniki with cabbage and lard is very easy to prepare. Instead of vegetable oil, you need to use lard to fry onions. We need no more than 100 gr. Cut into small cubes and put in a split frying pan, fry the bacon to the state of cracklings and when it releases the maximum fat, add the onion and continue to fry and stir until golden brown. Then mix the roast with cabbage - a delicious filling is ready!

Vareniki with cabbage (fresh) from choux pastry

A variant of the most primitive and inexpensive dumplings, which are prepared from fresh cabbage. They are not difficult to make, they turn out a lot and appetizing. Choux pastry without eggs and even butter. An amazing anti-crisis recipe.

Ingredients:

2 cups of flour;
0.5 tsp salt;
1 cup boiling water.

For stuffing:

0.5 head of (small) cabbage;
1 onion;
1 carrot;
oil and spices.

Cooking:

We immediately prepare the filling, because it will be necessary to let the vegetables cool perfectly before sculpting the dumplings. We cut the onion, put it in a frying pan with oil and fry a little.
Add grated carrots, and after another minute cabbage, which can be chopped by hand or grated. Fry a little, then cover and simmer until tender. At the end, salt and pepper. To taste, you can add a little tomato paste or lightly grated tomato to the filling.
While the cabbage is stewing, prepare the dough. Lightly pour flour and salt into a bowl, pour in boiling water and stir rapidly with a spoon. As soon as it will be difficult to do, we take out the cutlery and knead the mass with our hands. By this point, it will no longer be stinging. Scrupulously knead the mass with our hands, send a lump under an overturned bowl and let it lie down for a quarter of an hour.
We take out the dough, the cooled filling and sculpt medium-sized dumplings.
Boil in boiling water for a couple of minutes after boiling. Served with cabbage dumplings with sour cream and butter. It is allowed to fill them with fried onions.

Vareniki with sauerkraut from classic dough

Recipe for Ukrainian dumplings with sauerkraut. Products are prepared from the classic dough on water with an egg.

Ingredients:

1 egg;
1 glass of water;
0.5 tsp salt;
2.5 cups flour plus dusting.

Filling:

5 tablespoons of oil;
700 grams of cabbage;
2 onions;
pepper.

Cooking:

We clean the onion, cut into cubes. Fry with oil for a couple of minutes.
We squeeze the sauerkraut and send it to the pan, cover the lid and simmer for ten minutes. After that, fry until golden brown, transfer to a bowl and send the filling to cool.
Sift the flour into a large bowl, rake a small hole in the center.
We break the egg and add salt, then pour in water and begin to gently rotate in a circle with a spoon, kneading the dough. Little by little, it will require more effort. So, it's time to remove the spoon and start kneading the mass with your hands. After that, cover and leave the dough to “rest” for 30 minutes.
We take out the dough and the filling, we sculpt ordinary dumplings.
Cook in salted boiling water. Later, ascents are quite 2 minutes and it is allowed to take them out with a slotted spoon.
Lubricate with oil, serve hot or cold.

Vareniki with cabbage and minced meat

For meat dumplings with cabbage, it is allowed to use more ready-made minced meat or twist it independently. Cabbage is taken sauerkraut. But if someone is against it, then it is allowed to use a fresh vegetable in the same number. The dough is made custard.

Ingredients:

1.5 glasses of water;
3 cups flour;
1 egg;
salt;
2 tablespoons of oil.

For filling:

0.4 kg of minced meat;
2 onions;
0.4 kg of cabbage;
spices at your discretion;
3 tablespoons of oil.

Cooking:

First of all, we prepare the filling. To do this, fry chopped onion in oil, add cabbage to it, cover and simmer for about half an hour. The cabbage should become soft.
Add minced meat to the pan and lightly fry. Pepper and put other spices to taste. We send the filling to cool, transferring it to a bowl.
Boil 1.5 cups of water with salt. Sift the flour and divide in half. Add boiling water to half the flour and stir with a spoon. Gradually add the beaten egg and stir continuously. Add the remaining flour and, as you knead, pour in the prescription oil. Let the dough rest for 15 minutes before making dumplings.
We take out the filling, dough and form medium-sized dumplings.
We launch into salted boiling water and boil after surfacing for four minutes.
We catch with a slotted spoon, grease with oil and serve with fresh sour cream.

Vareniki with cabbage and mushrooms

For such dumplings with cabbage, we will use ordinary champignons. The filling is juicy and fragrant. Cabbage is used for fresh filling.

Ingredients:

0.6 kg of unleavened dough;
0.5 kg of cabbage;
0.25 kg of champignons;
1 head of onion;
2 tablespoons of tomato paste or ketchup;
salt and pepper;
40 ml of oil.

Cooking:

Cut the onion head and send it to the pan. Fry a little, add shredded cabbage and bring to readiness.
Pour a little oil into another frying pan and also put it on the stove.
We wash the mushrooms, cut into small cubes and fry until tender. At the end, put the tomato, cover and simmer a little under the lid.
We combine cabbage with mushrooms, season with salt, put all sorts of spices, stir well.
We prepare the dough for dumplings by any method, let it rest and it is allowed to start modeling. We form dumplings of medium size.
Throw in a pot of boiling water and boil for three minutes. We take out with a slotted spoon, grease with oil and pour sour cream. We eat while burning.

Vareniki with cabbage and lard

The recipe for recklessly appetizing dumplings with cabbage, which are prepared with smoked lard. Finally, it is allowed to do it with ordinary lard, but it will not turn out to be such a dish at all. The dough for such dumplings is allowed to knead anything. Sauerkraut is used, but similarly it is allowed to fry a fresh head of cabbage.

Ingredients:

700 grams of dough;
250 grams of smoked lard;
500 grams of cabbage;
100 grams of onion;
2 tablespoons of oil.

Cooking:

The fat must be kept a little in the freezer so that it becomes hard. After that, cut the product into small cubes and put it in a bowl. It is allowed to pass through a meat grinder, but in this case with a large mesh.
Fry the onion and cabbage in oil, simmer under the lid for about twenty minutes. After that, cool and combine with chopped lard. To taste, you can add garlic, herbs or tomato paste to the filling.
We take out the dough and make ordinary dumplings. No, not ordinary, but hefty fragrant.
Cook in boiling water for about 3 minutes. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and scarlet pepper, you can add chopped greens. Mix everything and the sauce is ready!

Vareniki with cabbage and liver

Ingredients:

¾ cup milk;
¾ cup of water;
½ tsp salt;
1 egg;
flour.

Filling:

0.5 kg of cabbage;
0.15 kg of onion;
1 spoon of paste;
0.3 kg of liver;
0.05 kg of oil;
0.5 bunch of parsley.

Cooking:

Cooking dough. To do this, mix milk with water and an egg, dilute salt in a liquid. We add flour. Pour until the dough stops absorbing. We roll up a lump, remove to lie down in a bag.
We cut the liver into cubes, washing in advance and clearing the films. If pork offal is used, then it is advisable to soak the slices for 30 minutes in milk. This technique will help get rid of sadness.
Heat oil, fry chopped onion.
Add liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Cool down.
In another pan, fry the cabbage until soft. At the end we put tomato paste, salt, season with all sorts of spices. We cool the stuffing.
We twist the cooled liver with onions or chop in a food processor. We send to the cabbage. Add chopped parsley. We stir the filling.
We make dumplings, boil in the usual way for 2 minutes after surfacing.

Vareniki with cabbage and potatoes

To prepare such dumplings, you need mashed potatoes. We cook it intentionally or use the leftovers after lunch / dinner. Cabbage is used sauerkraut. We prepare the dough according to any of the recipes, each will need about 700 grams.

Ingredients:

2 onion heads;
0.4 kg of sauerkraut;
0.4 kg puree;
dough;
oil.

Cooking:

We clean the onions, cut into cubes and fry.
As soon as the onion becomes transparent, add sauerkraut to it. Stew a little under the lid, then fry.
Add mashed potatoes. If it is fresh, then primitively stir it with cabbage. If the puree was cooked before, then at first it must be perfectly kneaded and only later added to the filling. Mix everything thoroughly and taste. Add spices if necessary.
We form dumplings and cook in the usual way in water. Quite 3 minutes.

Dumplings will be more fragrant if you add bay leaves and peppercorns to the water when boiling. Fans can throw in clove stars and coriander seeds.
If the dough for dumplings is prepared not by the custard method, but by the ordinary one, then the liquid should be ice cold. After kneading by the custard method, the dough is also recommended to be cooled.
The filling dictates the taste of the dish. Do not be afraid to add spices and other fragrant additions to it. Garlic, various types of peppers, fried onions, spices and herbs can change a dreary dish beyond recognition and please you with new tastes.
The dough is dry and doesn't want to merge? It is allowed to grease the edges of the cakes with water or an egg. And it is desirable to cover the rest of the dough so that it does not dry out.
Dumplings must be boiled in a wide, and not in a tall pan. There should be enough water so that the products float freely.
So that the products do not become sour during cooking, it is necessary to bring them to a boil at maximum heat. And so that the dumplings do not fall apart, after boiling, the fire is reduced and boiled at a low boil. But in no case do we let the products ferment in boiling water.

Description

Vareniki with cabbage and lard, which we will cook today, are somewhat different from the classic recipe. Traditionally, dumplings were cooked during Lent. This dish is low-fat, does not contain meat, but it is very tasty and satisfying. We will deviate a little from the original recipe and make dumplings with sauerkraut and pieces of smoked lard. Even if you have never cooked this wonderful dish, we will tell you how to properly knead the dough for such dumplings and make the filling.

This dish is very easy to prepare at home. Although the modeling process is not so fast, but the dumplings are worth it. The highlight of the recipe will be the filling and spicy sour cream sauce. Find out all the details below. There is a step-by-step recipe for making dumplings with a photo, which will help you quickly and easily understand all the intricacies of cooking delicious dumplings with cabbage and lard.

Ingredients

(1 PC.)
(500-600 g)
(how much dough will take)
(optional)
(optional)
(200 g)
(1 clove)
(a few drops)

Cooking steps

Before proceeding with the creation of the filling, it is necessary to knead the dough. We knead the simplest dough for dumplings, add an egg and milk or water to the flour. Knead not too much, until sticky, and send to the refrigerator, sprinkled with flour. For the filling, we need a piece of smoked lard. We cut it very finely on a cutting board and send it to a deep bowl.

Sauerkraut must first be rid of excess liquid, and when it has drained sufficiently, chop also into very small pieces.

Add cabbage to a bowl with previously chopped bacon and mix until smooth.

We take out the infused dough from the refrigerator and divide it into several equal parts, as it suits you. We roll out each part in turn and with the help of a glass or a jar we cut out the same circles of dough. Place a teaspoon of filling in the middle.

It is most convenient to close the dumpling, starting from the middle. Do not put too much filling, otherwise the dumplings may come apart during the cooking process.

Sprinkle all the dumplings with flour and put in the freezer to cool.

In addition to regular sour cream, the most popular sauce for dumplings, you can also use a mixture of sour cream, garlic and Tabasco sauce. Such sour cream will turn out pronounced and spicy. Just what you need for dumplings.

Bring salted water to a boil and drop some dumplings into it. Cook for 5-7 minutes until tender and serve with sauces. Vareniki with sauerkraut are ready.

Bon appetit!