Pies with cabbage and egg. Stuffing for pies with cabbage is very tasty - an overview of recipes Stuffing from cabbage in milk with eggs

Baking is not only sweets. Russian cuisine is famous for hearty pies with a variety of juicy fillings. Variations of pies and pies with cabbage, egg and onion fillings are considered to be one of the most budgetary and simple, affordable and available products. Let's cook a delicious pastry with cabbage and egg.

Ingredients:

For filling:

• 1 small fork of white cabbage;
• 4 selected chicken eggs;
• 2 heads of onions;
• 1/4 pack of butter (50 grams).

For test:

• 3-4 cups of premium wheat flour;
• 1 glass of sour cream with a fat content of 10-15%;
• 1 pack of butter (180-200 grams);
• 3 chicken eggs:
• 1 teaspoon of soda;
• a slice of lemon (citric acid, vinegar);
• spices and salt to taste.

For lubrication:

• 1 bright yolk.

Pie filling step by step:

1. Start by preparing the filling for the baked pie. Dip the eggs in a pot of cold salted water, put on low heat and boil hard (about 10 minutes). Drain the boiling water and cool the eggs in cold water;
2. Cut up the cabbage fork. Remove the upper leaves, cut the head without affecting the stalk, cut out especially tough and rough parts of the leaf veins. Chop the cabbage with a knife, put in a saucepan, cover with filtered cold water and boil until soft for 5-7 minutes;
3. Peel the onion from the husk and chop finely. Put the onion slices in the pan, sauté in butter until amber;
4. Drain the water from the boiled eggs, beat with a spoon and remove the shell along with the inner film. Cut into cubes and pour into a deep wide bowl or pan;
5. Remove excess liquid from the cabbage by draining it into a colander. Let cool. Send to a bowl with egg crumbs.

Pie dough step by step:

1. Beat 3 chicken eggs in a bowl, mix the mass until smooth with a glass of sour cream;
2. Separately, knead the softened butter with flour;
3. Pour grains of the oil mixture into the liquid mass, mix. Squeeze a slice of lemon into soda powder or quench with vinegar and send to the dough. Add flour, knead a stiff dough, vigorously kneading it with your hands. Roll it into a bun, cover with a towel and let stand for 15 minutes;
4. Divide the bun into two unequal parts (1/3 and 2/3). Roll out most of it with a rolling pin into a layer about 1 cm thick;
5. Carefully place the dough in the prepared form (line with foil or oiled baking paper), without violating the integrity of the layer;
6. On top of the dough layer, spread the finished filling evenly, leaving a small margin around the edges;
7. Roll the second bun into a thin layer and cover the pie with it. Pinch the edges so that the edges of the bottom layer overlap over the top;
8. Whisk the egg yolk in a bowl. With a silicone brush, brush the entire pie with beaten yolk. Make a small hole in the center for steam to escape;
9. Send the cabbage and egg pie to the oven preheated to 180-190 degrees and bake for 40-50 minutes.

Jellied pie with cabbage and egg

To prepare the jellied pie you will need:

• 1 Beijing (Chinese) cabbage (0.4-0.5 kg);
• 4 chicken eggs;
• 1 glass of kefir;
• 1 large head of onion;
• a bunch of dill greens;
• 1 teaspoon of soda;
• 1 teaspoon of sugar;
• 1/2 cup olive oil;
• 2 glasses of wheat flour of the highest grade;
• salt to taste.

Work progress:

1. Pour kefir into a deep container (bowl) and add soda, sugar and a little salt to it;
2. When the contents of the bowl foam, beat in the egg and pour in the olive oil, mix. Gradually, while stirring, sift the flour into the bowl. Bring the mass to the consistency of sour cream;
3. Thinly and finely chop the Chinese cabbage and onion, sprinkle with salt and squeeze hard with your hands several times;
4. Send finely chopped dill greens to the cabbage filling, break 3 raw chicken eggs. Thoroughly mix the filling and add salt if necessary;
5. In the prepared (greased with any fat from sticking) form with high sides, pour half of the batter. Spread the juicy filling over the liquid base and fill with the rest of the dough, smooth;
6. Bake in a preheated oven (about half an hour) at a temperature of no more than 200 degrees. Bon appetit.

With sauerkraut

You will need products:

• 350-400 grams of sauerkraut;
• 2 bunches of green onion feathers;
• 3 chicken eggs;
• 300 grams of flour;
• 1/2 pack of butter (about 100 grams);
• 1 sweet bell pepper;
• 1 sachet of baking powder (10-15 grams);
• 50 grams of granulated sugar.

Cooking step by step:

1. If the cabbage is too sour, then it can be pre-washed and squeezed well. It is necessary to carefully select all the spices from sauerkraut: bay leaves, allspice peas, and so on;
2. Wash and finely chop the onion feathers and, peeled from small seeds, the pod of bell pepper;
3. Add all ingredients to sauerkraut; chopped peppers and onions, softened butter, sugar, baking powder, flour, eggs. Mix everything until smooth;
4. Line the bottom and sides of an oiled baking dish with parchment paper. Distribute the vegetable dough in shape and bake in the oven (heated to 180-200 degrees) for 30-35 minutes.

Open pie with cabbage and egg

Recipe Ingredients:

For filling:

• 350-400 grams of fresh young white cabbage;
• 1 head of onion;
• 1 medium carrot;
• 3 chicken eggs;
• 50 grams of creamy margarine.

For test:

• 1 glass of milk;
• 15 grams of baking dry yeast;
• 1 tablespoon of granulated sugar;
• 1 pack of creamy margarine (150-180 grams);
• 1 chicken egg (for lubrication);
• salt to taste.

Recipe:

1. First of all, let's prepare the yeast dough. Heat the milk in a saucepan (so that it is warm) and dissolve the yeast and sugar in it;
2. Sift the flour into a bowl and knead it with pieces of melted margarine with your hands, turning it into a soft crumb. Add yeast milk in a thin stream and knead until soft clay (plasticine) is pliable. Roll it into a ball, cover with cling film, leave for 1-1.5 hours;
3. Finely chop the cabbage and onion, rub the carrots on a medium grater, combine everything, salt, squeeze. When the vegetables start juice, stew them on creamy margarine in a pan for 15-20 minutes until soft;
4. Boil, peel and dice 3 chicken eggs. Send to the chilled vegetable filling;
5. Take a small baking sheet with high sides, grease it with vegetable fat;
6. Roll out 1/3 of the dough into a thin cake and spread on a baking sheet so that its edges hang slightly from the sides of the form. Put the filling on the dough and bend its edges inward;
7. Roll out the rest of the dough thinly on a table with a plastic backing. Line it with a knife into long strips (by eye). Lay the strips on the surface of the open cabbage and egg pie, partially covering the filling and pinching the edges of the strips to the sides of the product. The drawing can be as your imagination tells you, from a banal check to complex floral patterns;
8. Whisk an egg in a bowl and brush the surface of the pie with it. Place in preheated oven for 40-50 minutes.

With green onions

Ingredients:

• 1 small fork of young cabbage (0.4-0.5 kg);
• 6 chicken eggs;
• 100 milliliters of milk;
• 2-2.5 cups of premium wheat flour;
• 1 teaspoon baking powder;
• 200 grams of sour cream with a fat content of up to 20%;
• 1/4 pack of butter;
• 1-2 bunches of green onions;
• a tablespoon of olive oil;
• salt to taste.

Recipe step by step:

1. Sift flour into a bowl, mix with baking powder, add melted butter and rub with flour until smooth;
2. Break 2 eggs into a bowl, after separating the yolk from one for greasing baking, and lay out the sour cream. Stir, first with a spoon, then put on the table and knead properly with your hands. Roll into a bun, wrap in cling film and refrigerate for an hour;
3. Thinly chop white cabbage with a knife or a special grater-shredder, put in a pan with heated olive oil. Salt, fry for a couple of minutes. Pour milk, cover and simmer for a quarter of an hour until soft;
4. While the cabbage is stewed in milk, boil and cut the remaining eggs. Chop fresh green onions;
5. Let the cabbage cool slightly, add eggs and onion greens to it. Taste the filling, salt and season with spices (if you see fit) to taste;
6. Lubricate a baking sheet with high sides with vegetable fat, preheat the oven;
7. Roll out the dough into two layers. Lay a larger dough layer on the bottom of the baking sheet, spread the filling on it. Wrap the cake with a smaller one on top, pinch the edges;
8. Take a fork and prick the top in several places, you can make interesting patterns by decorating pastries. Lubricate the surface with egg yolk and bake in the oven for 35-45 minutes;
9. Serve the cake to the table, cut into small portions.

Layer cake with cabbage and egg

Baking with puff pastry makes it possible to give the product various decorative shapes, create intricate patterns, make the product not only tasty, but also very attractive.

Ingredients:

• packaging of ready-made puff pastry (0.4-0.5 kg);
• 1 small head of young cabbage (0.6-0.8 kg);
• 1/2 pack of butter;
• 1 teaspoon of granulated sugar;
• 1 egg yolk;
• 1 head of red onion;
• 3-4 hard-boiled chicken eggs;
• a bunch of parsley, dill;
• a pinch of sesame seeds;
• salt to taste.

Recipe step by step:

1. Chop the cabbage and peeled red onion. Salt and squeeze a couple of times with your hands;
2. Melt the butter in a frying pan and fry the cabbage and onion, stirring constantly so that the vegetables do not burn;
3. Cut the eggs into large cubes. Wash the greens, chop with a knife. Send eggs and greens to cabbage, season with salt, sugar, mix;
4. Remove the package of dough from the freezer, it should thaw at room temperature. When the layer (layers) becomes pliable and plastic, lay it on the table, if necessary, roll it a little with a rolling pin;
5. With a sharp knife, cut the dough from the sides into oblique strips 1.5-2 cm thick, a kind of Christmas tree;
6. In the central part of the rectangle, put the stuffing with a log;
7. Bend the rest of the dough substrate from the ends of the rectangle onto the filling. Side stripes consistently braid the filling (weave a braid). If you have dough in the form of balls or several layers, then instead of one pie for the whole family, you can make small pies for everyone;
8. Transfer the workpiece with cabbage filling to a baking sheet greased with vegetable oil, coat with chicken yolk, sprinkle with sesame seeds on top and place in an oven heated to 190 degrees for 30-35 minutes.

Filling Ingredients:

• 1 head of cabbage (0.7-0.8 kg);
• a bunch of green sorrel leaves;
• a bunch of green onions;
• 4-5 hard-boiled eggs;
• 2-3 tablespoons of olive oil;
• 300 grams of ham.

Dough Ingredients:

• 3-3.5 cups of premium wheat flour;
• 3 tablespoons of olive oil;
• 1 teaspoon dry yeast (bag);
• 30 grams of granulated sugar;
• 15 grams of salt;
• 2 cups milk (water).

Recipe step by step:

1. Heat milk, add salt, sugar, flour mixed with dry yeast (gradually). Knead with a spoon, adding oil (2 tablespoons) and the rest of the flour. In a homogeneous but sticky dough, add another tablespoon of oil. This will reduce its ability to stick to the hands and the walls of the dishes. Knead with your hands into a homogeneous lump, put in a bowl, cover with a light clean cloth and put in the refrigerator for half an hour;
2. Separate the sorrel leaves from the legs, rinse, pour boiling water over, let the water drain;
3. Finely chop the white cabbage, blanch for 5-7 minutes in boiling water, let the water drain;
4. Remove the bowl of dough from the refrigerator and leave it for 20-30 minutes at room temperature;
5. Heat the required amount of olive oil in a deep frying pan, add cabbage, sorrel, finely chopped green onions and fry, stirring, for 10-15 minutes;
6. Dice hard-boiled eggs and ham and combine with stewed vegetables;
7. Divide the dough into unequal pieces. Lubricate the multicooker bowl with oil. Place a large portion of the yeast dough on the bottom of the device, making high sides with your fingers;
8. Lay the filling, pulling the edges of the dough up so that its layer is as thin as possible. From the remaining layer, form a thin cake-lid, which cover the filling. Pinch the edges inward;
9. Close the lid of the appliance and cook for about an hour in the "Multipovar" mode, setting the temperature to 120-130 degrees;
10. Open the slow cooker, use the steamer to turn the cake over and cook on the same setting for 20-25 minutes. You will get a beautiful round cake with a crispy crust and original filling.

Cabbage pies can be prepared in many ways and surprise your loved ones with new combinations of flavors and presentation every time. From this article you will learn how to make cabbage filling for pies and rolls.

Braised cabbage with onions

The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage cooked in this way can be served as a side dish or a warm salad. The filling for cabbage pies is prepared as follows:

To make your pastries more satisfying and tasty, we recommend making the filling combined. But do not forget that it is put in pies only in finished form. Cabbage filling for pies with minced meat is prepared as follows:

• Take two or three onions, peel them and cut into cubes.
• Wash and peel one carrot. Grate it on a thin grater as is usually done for Korean carrots.
• Cut fresh forest mushrooms or champignons (350 grams) into cubes.
• Heat up a frying pan and fry the vegetables. After a few minutes, add mushrooms to them and continue cooking.
• Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under the lid until soft.
• 300 grams of mixed minced meat (you can take pork and beef in half), fry in a small amount of vegetable oil, salt and pepper.
• When all the products have cooled, they need to be mixed, if necessary, add salt or spices.

This cabbage filling is perfect for pies cooked in the oven or fried in a pan. To save time, you can split the dough in two and make one large pie.

A pie with cabbage. Stuffing (recipe) with egg and onion

This dish will take you back to your childhood, when your mother or grandmother cooked a delicious pie with the classic cabbage-egg-onion filling. To prepare this wonderful dish, you need:

• Cut three or four onions into half rings and fry them in a pan until translucent.
• Shred one small head of cabbage with a special knife so that you get a thin straw.
• Boil, peel and chop five chicken eggs.
• Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, season with salt and pepper.
• Drain the water through a colander and rinse the cabbage with cold water. To get rid of excess liquid, wring out the workpiece with your hands and put in a pan with onions. Heat the vegetables together and let them cool.
• Mix all the products, salt and add your favorite spices to them.

The cabbage filling for pies prepared according to this recipe can be perfectly stored in the freezer and will not lose its flavor when defrosted.

Sauerkraut filling

The recipe for this filling will help you out in the winter, when you can use hand-made blanks. You can prepare it as follows:

• Grate washed and peeled carrots on a medium grater, and cut one onion into half rings.
• Fry vegetables in a pan.
• Rinse 300 or 400 grams of cabbage under running water, squeeze and put in a pan.
• Simmer vegetables over low heat until cooked, and at the very end, salt and pepper.

The savory cabbage filling for oven-baked pies is ready to use as soon as it cools down a bit.

Stuffing cooked in a slow cooker

As you know, progress does not stand still, and you must definitely use its fruits. Therefore, we suggest you prepare an original filling using modern technology. The peculiarity of this recipe is that we will use both fresh and sauerkraut. So, let's begin:

• Take 400 grams of sauerkraut, rinse, chop with a knife if necessary.
• 400 grams of fresh cabbage and one onion also need to be finely chopped.
• Pour a little vegetable oil into the bowl of the multicooker and heat it up slightly using the “Frying” program.
• After that, put sauerkraut, onion in it and cook until the excess liquid has evaporated. Remember that the filling must be stirred periodically.
• When the vegetables are ready (determine this by eye), you can put fresh cabbage, any seasonings and tomato paste on them.
• Set the program "Extinguishing" for about half an hour. After that, you need to try the filling and, if necessary, extend the cooking time.

Ready-made cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.

Filling for puff roll

If you do not know what to cook for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for the future, freeze and get it as needed. For this you need:

• Forks of cabbage (about three kilograms) chop with a knife or in a food processor. Boil until tender, then drain off excess water.
• Cut three or four onions into half rings, salt, add sugar and simmer until soft. After that, you can put cabbage and a little butter here.
• Let the vegetables cool, and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.

Now you can start making the roll. To do this, defrost the plates of ready-made puff pastry (you can buy it at any supermarket), roll it out, brush with vegetable oil. Put the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll with a napkin. Bake the dish in the oven on a baking sheet covered with baking paper. The cake can be greased with an egg and sprinkled with sesame seeds.

Conclusion

It would seem that the filling for cabbage pies is prepared very simply. However, the result of your culinary work will depend on its taste and quality. Therefore, try to find recipes that you and your loved ones will like.

Step 1: prepare the creamy-milk mixture for the dough.

Step 2: prepare the flour.

Step 3: Prepare the pie dough.

Step 4: prepare the chicken eggs.

Step 5: Prepare the cabbage.

Step 6: Prepare the onions.

Step 7: Prepare the pie filling.

Step 8: Cook the Cabbage and Egg Pies.

Step 9: serve pies with cabbage and egg.

To make the pies with a golden crust, they can be greased with a beaten egg before baking;

In addition to eggs and cabbage, fried sausages can be added to the filling;

Be sure to use the highest grade, finely ground, and trusted brand wheat flour to make delicious dough.

Lush, ruddy, piping hot, cabbage pies are a favorite dish for both children and adults. No modern croissants or fagotini, of which there are a great many on sale, can replace our Russian pie. Yes, and what a word, listen carefully - joyful, warm and tasty! As soon as you pronounce it, you already feel the aromas of fresh pastries and delicate cabbage filling. We will not draw cabbage pies in our imagination, but simply take and cook them, especially since every young housewife simply must learn this, and an experienced one must constantly improve in this culinary art.

It just so happened for a long time that the mistress of the house was judged by her ability to bake pies. Our ancestors attached great importance to this. Not without reason, many centuries ago, they arranged at the end of September, just during the harvesting of cabbage for the winter, skits or cabbages - gatherings in honor of this beloved vegetable. Here on such holidays one of the main treats was pies with cabbage, where every housewife could show off her skills. Cooking such pies is not too difficult and does not take much time, and most importantly, at minimal cost, you get hearty and tasty pastries. Cabbage pies are made from a variety of doughs: yeast, puff or unleavened. Cabbage filling for pies is prepared in different ways: white cabbage is stewed or fried in a pan until tender. 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 what we love.

Ingredients:
1-1.2 stack. 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 bulb.

Cooking:
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 flour, add salt, 1 stack. water, oil and diluted yeast. Knead the uncooked dough and leave it for 1 hour in a warm place. Finely chop the cabbage and simmer it in a covered pan with a little water. Fry the onion separately. After the excess liquid is gone from the cabbage, add onion and a little oil to the cabbage. Simmer for a bit and add salt. Divide the dough into balls, make a cake out of each and fill it with stuffing. Put the finished pies on a baking sheet, grease them with a beaten egg and let stand for 30 minutes. Then send them to the oven, preheated to 180 ° C, for 15 minutes.

Ingredients:
2 stack warm milk,
1 tbsp dry yeast,
5-6 stack. flour,
1 tbsp Sahara,
1 egg
3 tbsp butter,
1 tsp salt,
½ head of cabbage
6 boiled eggs
salt, pepper - to taste.

Cooking:
Mix half of the milk with yeast and sugar and leave for 10 minutes in a warm place. Pour the remaining milk into a saucepan, add an egg, 2 tbsp. melted butter and a glass of flour, add milk mixed with yeast here. Gradually add flour until the dough becomes elastic and no longer sticks to your hands. Cover the pot with a lid and place in a warm place for 1 hour. Melt the butter in a frying pan, add the cabbage and sauté until softened, then add the boiled eggs, pepper and salt to taste. Continue simmering until soft. Form a sausage from the dough and cut it into pieces, which then roll into balls. Make a cake from each ball and put the filling in the middle. Pinch the edges. Put the resulting pies on a baking sheet lined with foil, grease with yolk and let stand. Then bake for 20 minutes in an oven preheated to 200°C.

Ingredients:
2 stack warm water
14 g (4.5 tsp) dry yeast
5 tbsp Sahara,
1 egg
50 g margarine,
7 art. flour,
2 tsp salt.
For filling:
500 g minced beef,
1 onion
6 stack shredded cabbage,
50 g butter,
1 tsp salt,
1 tsp ground black pepper.

Cooking:
Dissolve the yeast in warm water in a large container and let stand. Then add sugar, margarine, egg, salt and half the flour. Stir everything until smooth, add the rest of the flour and knead the dough. Put the finished dough in a bowl greased with oil, cover with foil and refrigerate for 2 hours. Brown the minced meat in a pan, add cabbage, onion, salt and simmer for 30 minutes. Let cool. Divide the dough into parts, make a cake from each and put the filling in the middle. Pull the edges up and pinch well. Put 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. Grease the finished pies with melted butter.

Ingredients:
For test:
250 ml of water
3.5 stack. flour
2 tbsp Sahara,
1 tsp salt,
1 egg
80 g butter or margarine
6 g dry yeast.
For filling:
sauerkraut,
2 bulbs
150 g fried mushrooms,
1-2 tbsp tomato paste,
salt, black pepper - to taste.

Cooking:
Sift flour first. Pour yeast into flour or dissolve in water (as indicated in the instructions on the package of yeast). Melt butter or margarine. Combine all ingredients and knead the dough. Leave in a warm place. Prepare the filling. If the cabbage is sour, then rinse it with water and squeeze it out. Then put in a frying pan in heated vegetable oil. Fry the onion separately, then combine with 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 cakes 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 test:
1 kg flour
300 ml milk
2 eggs,
100 g margarine,
1 tbsp dry yeast.
For filling:
½ head of cabbage
100 g of rice
2 boiled eggs
1 onion
green onions and parsley - to taste.

Cooking:
Dilute the yeast with warm milk, add sugar and put in a warm place. Sift flour, add eggs and vegetable oil. Pour in the batter and knead into a soft dough. When it stops sticking to your hands, add the melted margarine and, after sprinkling a little flour, continue kneading. Cover the finished dough with a towel and leave to approach in a warm place. For the filling, chop the cabbage, fry the chopped onion in vegetable oil and add to the cabbage. Pour in some water and simmer until done. Boil the rice until tender, finely chop the green onion 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 cakes from the balls. Put the filling in the middle of the cakes and form pies, which are laid on a greased baking sheet with the seam down. Let them sit 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 test:
1 stack kefir,
2 eggs,
3 stack. flour,
2 tbsp vegetable oil,
1 tsp soda,
1 tsp salt,
2 tsp Sahara.
For filling:
500-700 g cabbage,
1 carrot
1 bulb.

Cooking:
Add soda to kefir, stir and leave for a few minutes. Then add salt, sugar, eggs and vegetable oil. Mix the mass until smooth. Pour the sifted flour there in small portions and knead a soft dough that does not stick to your hands. To prepare the filling, finely chop the cabbage, chop the onion, grate the carrots on a medium grater. In a heated pan with butter, put the onion and fry it until soft, then add the carrots and cabbage. Salt everything, pepper and fry until golden brown. Cool the finished filling. Divide the prepared dough into pieces, roll each of which into a cake. Put a little filling in the middle of the cake and form pies. Fry them on both sides in hot vegetable oil until golden brown.

Puff pastry recipes are good because you no longer need to mess with the dough, because you buy it ready-made, which means you can dream up 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.

Cooking:
For the filling, chop the cabbage, add separately fried onions to it, salt, pepper, add a little water and simmer until tender. Stir the cabbage and when all the water has evaporated, add cumin (whole grains or chopped with 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 thinly, cut out circles, in the center of which put the cabbage-fish filling. Gather the corners of the dough in the center and pinch the edges of the pie with your fingers. Place the pies on a greased baking sheet and bake in an oven preheated to 180°C for 15-20 minutes.

Ingredients:
For 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.

Cooking:
In a frying pan with hot oil, fry the onion until golden brown and add chopped cabbage, salt, pepper to it 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 you like. Lubricate 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, finely chopped and fried in a pan, or, say, fried mushrooms, to the filling, and you can also use sauerkraut instead of fresh cabbage. The taste of pies from such options will not suffer at all.

Ingredients:
For test:
300 g cottage cheese,
450 g flour
250 ml of kefir or fermented baked milk,
1 egg
¾ tsp salt,
½ tsp soda,
1 tbsp vegetable oil.
For filling:
800 g cabbage
1 sweet pepper
70 g tomato paste,
salt, pepper - to taste.

Cooking:
Put the shredded cabbage into a saucepan or saucepan with heated oil, add finely chopped sweet pepper, mix and simmer under the lid for 20 minutes. Then add the 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 a dough that does not stick to your hands. Form circles from it, put the filling in the middle of each and blind the pies. Fry them in a large amount of vegetable oil over medium heat for 5 minutes on each side.

Ingredients:
For test:
2 stack 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
herbs, salt - to taste.

Cooking:
Knead the dough, like pancakes, from all the indicated ingredients and put it in a warm place for 40 minutes to come up. Cabbage with carrots and onions, salt, simmer until tender, add greens at the end and refrigerate. When the dough is ready, just mix it with cabbage and fry such pies in vegetable oil, spreading them with a spoon. To help the dough release better from the spoon, dip the spoon into a glass of cold water after each calculation.

Be sure to please your family, cook delicious pies with cabbage!

Be sure to check out our baking recipes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

From generation to generation, favorite baking recipes are passed on in almost every family. Cabbage pies remain a favorite delicacy of many to this day. The filling for pies with cabbage is very tasty and is prepared quite simply. The main ingredients are a piece of happiness, a pinch of love and a slice of kindness.

The floor is given to the chef

To prepare a very tasty cabbage pie filling, it is better to choose only high-quality and fresh products. For these purposes, housewives mainly use white cabbage, although some manage to cook pies with cauliflower, Brussels sprouts and even broccoli.

White cabbage is considered a storehouse of vitamins and minerals. In addition, it is distinguished by its low calorie content. And if you combine it with unleavened dough, you can not only enjoy your favorite pastries, but also not gain extra pounds.

A few simple tips will help you turn your usual cabbage pie into a real culinary masterpiece:

• The cabbage should be fresh and have a slightly greenish tint.
• Pay attention to the bottom cut: if you see that there are not enough leaves on it, then the cabbage has already been peeled to give it a marketable appearance.
• Sauerkraut is a pantry of ascorbic acid. Baking with such a filling not only turns out tasty and fragrant, but also enriches the body with the daily need for vitamin C.
• Sauerkraut must be thoroughly squeezed before use to get rid of excess juice.
• Fresh cabbage can be shredded with a knife or chopped in a food processor.
• Basically, stewed cabbage in tomato sauce is used for the filling.
• To give a golden hue to the filling during the heat treatment of cabbage, add a pinch of turmeric.
• Carrots and onions are irreplaceable allies of cabbage, so feel free to combine these browned vegetables with the main ingredient.
• For a variety of taste, cabbage can be mixed with eggs, rice, pickled or fried mushrooms, meat fillets, sausage products, cheese, prunes, etc.

Cabbage stuffing for home baking

Many housewives who are just starting their culinary journey are interested in how to prepare the filling for cabbage pies. You already know the main aspects of choosing ingredients. Now it remains to master the skill of preparing the filling. Today we will prepare white cabbage filling for baking according to a classic recipe. Such a filling is in perfect harmony with puff, yeast, rich, jellied and unleavened dough.

Compound:

• ground pepper;
• 0.1 l of filtered water;
• ½ tsp fine-grained salt;
• onions - 1 pc.;
• ½ tsp turmeric;
• 1 PC. carrots;
• softened butter - 50-60 g;
• 3-4 st. l. refined sunflower oil.

Cooking:

Gastronomic pleasure: a gourmet's delight

Many housewives prefer to choose the filling for cabbage and egg pies, the recipe for which is very simple. Blanched, stewed, sauerkraut or fried cabbage is suitable for filling pies. You can complement the taste of the egg and cabbage filling with minced meat or fried mushrooms. Believe me, the finished dish will turn out very tasty and fragrant.

Compound:

• chicken eggs - 2 pcs.;
• 0.5 kg of white cabbage;
• a mixture of peppers and salt;
• melted butter - 50-60 g.

Cooking:

Exquisite filling for fragrant homemade pastries

If you want your household to be pleasantly surprised, try making pies with cabbage and mushroom filling. You can use any fresh mushrooms, but first they must be thoroughly washed and cut, separating the cap from the stem.

Compound:

• cabbage - 1 head;
• 0.3 kg of fresh mushrooms;
• vegetable refined oil for frying;
• garlic cloves - 2-3 pcs.;
• a mixture of peppers;
• onion - 1 pc.;
• salt.

Cooking:

Cabbage pies have always been famous in Russia. Almost every housewife has her favorite recipe for making dough. For a change, you can add other vegetables, boiled cereals, eggs, mushrooms, sausage and even pieces of prunes to the cabbage filling. If you like experiments, then these options for preparing fillings for pies are just for you. Bon appetit!