The easiest cabbage pie. Pies with cabbage in the oven

Hello my dears!

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

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

Types of dough for cabbage pie

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

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

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

To begin with, several options for fillings for cabbage pie

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

1. Cabbage filling “like our grandmothers do”

Grocery list:

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

Preparation:

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

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

Here are two small life hacks for you:

• add the eggs to the completely cooled cabbage and onion mixture, this is important. Otherwise, the yolk will dissolve and be “lost” in the filling.

• You can easily make this filling for future use by preparing more at once and putting some in the freezer.

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

Grocery list:

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

Preparation:

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

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

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

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

Grocery list:

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

Preparation:

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

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

Grocery list:

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

Preparation:

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

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

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

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

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

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Grocery list:

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

Preparation:

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

2. Dough with sour cream for a tender cabbage pie

Grocery list:

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

Preparation:

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

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

• There is usually too much of a whole chicken egg for greasing the pie. And, in order not to place its remains somewhere later, you can take a quail egg for these purposes.
• A good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizingness and give a slight crunch to the taste.

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

Grocery list:

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

Preparation:

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

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

4. Dough without yeast for the simplest cabbage pie

Grocery list:

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

Preparation:

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

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

Grocery list:

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

Preparation:

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

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

6. Cabbage pie made from ready-made puff pastry

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

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

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

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

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

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

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

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

What could be tastier than a freshly baked, barely cooled, ruddy pie! A little time, a little patience - and now it’s ready, ruddy, delicious-smelling, hot miracle. Of the countless number of fillings for pies, today I want to focus on cabbage - a vegetable with a noble past. Even though its name comes from the Latin caput - head, in Russia, and throughout Europe, it was considered the main table vegetable after potatoes.

Many great painters depicted cabbage of all shapes and colors in their paintings; the best minds of mankind recommended its beneficial properties for various ailments. Any national cuisine contains variations on the theme of cabbage dishes. As for the popularity of cabbage pie, it’s enough to remember the well-known “cabbage shows” - humorous shows that were staged during Lent in honor of this low-calorie and light product. As a filling for pies, it goes well with vegetables, mushrooms, meat and other products. Sauerkraut will add spiciness, while fresh cabbage will soften excess sourness.

Cabbage pie - food preparation

Just imagine: there are as many as 100 types of cabbage. Cabbage (white and red), kohlrabi, Brussels sprouts, Savoy, colored, leaf, fodder, Chinese, Beijing, and others. It is best to use white cabbage as a filling for pies. You should not choose a vegetable with large protruding veins. It is better to trim them, and also not to use the stalk, since these are the parts that accumulate nitrates. Black dots indicate that this is clearly a diseased vegetable. The head of cabbage should not be loose and limp, but also should not be compressed too tightly. A neat, medium-density head of cabbage is best.

Cabbage pie - best recipes

Recipe 1: Pie with cabbage and porcini mushrooms

Instead of porcini mushrooms, of course, you can take any others, but if possible, prepare the pie according to this recipe. Fried porcini mushrooms with cabbage smell like a real dinner; this is a recipe for a large family with traditions and rituals, which gathers, for example, for grandma’s or mother’s pie. You definitely want to treat your guests to this pie.

Ingredients: flour (500 g), yeast (25 g), sugar (25 g), butter or margarine (25 g), yeast (25 g), salt (15 g), mushrooms (200 g), cabbage (250 g), vegetable oil, eggs, onions, herbs (parsley, dill, pepper).
Cooking method

We prepare the dough using the sponge method: dissolve the yeast in warm water, mix the ingredients, leave to ferment, and knead at least twice. Dip the cabbage in the vinegar solution for a short time, rinse with cold water and chop. Wash the mushrooms and boil them in salted water. Drain the water, simmer in a frying pan with onions and herbs, mix with cabbage. Roll out the dough into round layers 5 - 8 mm thick. Place the filling on one, cover with the other and pinch in a circle. Brush the edges with egg. To decorate the pie, you can place shaped pieces of dough on the top layer in the form of flowers and leaves. Leave the pie to rest. Bake until browned at 180 degrees. Serve hot.

Recipe 2: Classic yeast pie with cabbage

Classic cabbage soup, with real rich yeast dough, with the addition of butter. Eggs in the filling make our pie richer.

Dough: dry yeast (7 g), flour (500 g), salt, butter or margarine (100 g), milk (200 ml), eggs (2 pcs).

Filling: onion (150 g), cabbage (1 kg), pepper, salt, eggs (2 pcs), vegetable oil.

Dough
Add warm milk with dissolved yeast to the flour, add 100 grams of flour, mix, and place in a warm place for fermentation. When the dough rises, add salt, add eggs, butter, mix and leave to ferment and rise again. Let's knead again.

Filling
Chop the onion and cabbage and saute until soft, about 20-30 minutes, beat the eggs and add to the cabbage, salt and pepper, and simmer for another 5 minutes.

Divide the dough into 2 parts and leave a small piece for decoration. Line a baking tray with baking paper, grease with oil and lay out half of the rolled out dough. Next, lay out the filling, roll out the second part and cover the pie. We pinch the edges and make holes for steam to escape. Place the pie in a preheated oven at 180 degrees and bake until brown.

Recipe 3: Quick pie with cabbage and minced meat

The dough turns out very soft and tender. The pie itself is very satisfying; you can serve it with tea or for dinner with sour cream. Oddly enough, this is the simplest recipe, but even children who don’t really like the taste of cabbage eat this pie.

Ingredients: butter or margarine (100 grams), flour (2 cups), sour cream (4 tablespoons), salt, sugar, half a head of cabbage, 300 grams of minced pork, onion, garlic.

Cooking method

Dough: mix flour with butter into crumbs, mix with sour cream, and leave for a while. Cabbage is fried with minced meat and onions in a frying pan with vegetable oil. Roll out the dough into two parts, put one on the bottom, then the filling, cover the other. Decorate with scraps of dough. Coat the top with yolk. Bake in a preheated oven for about 30 minutes at 180 degrees.

Recipe 4: Cauliflower charlotte with champignons.

This pie can be mild or savory, depending on how much spice you add.

Ingredients: eggs (5 pcs), mayonnaise (1 small pack), sour cream (250 grams), baking powder (2 teaspoons), flour (5-6 tablespoons), salt, pepper, fresh champignons (half a kilogram) , onions (3 pcs), cabbage (half a kilo), carrots (1 pc), dill. Can be used in half portions.

Cooking method

Fry mushrooms in slices in vegetable oil, chop onions and carrots, boil cauliflower in salted water, chop finely. Filling the dough: mayonnaise, sour cream, eggs, flour, baking powder mixed, add dill and pepper, pour into a greased baking sheet. Bake for 20-25 minutes.

— Original delicate filling for a pie with cabbage in milk: chop the cabbage, simmer it in a frying pan with the addition of milk (about 100 grams for 1 small head of cabbage), add chopped dill and 30 grams of butter.

— Crumbly dough for cabbage pie can be prepared in this way: mix 250 grams of cottage cheese with 2 eggs and 1 tablespoon of sugar. Cut soft margarine (125 grams) and add 2 cups of flour and slaked soda. Knead well. Bake with cabbage or other filling. Very tasty dough.

Step-by-step recipes for an open pie with cabbage: classic, quick with chicken and tomatoes under a juicy filling, with cabbage, onions and carrots on ready-made puff pastry

2017-12-04 Irina Naumova

Grade
recipe

7041

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

7 gr.

19 gr.

Carbohydrates

162 gr.

Option 1: Open cabbage pie - classic recipe

Do you like it when pies have more filling than dough? Then the open option is what you need. We will prepare an open pie with cabbage according to the classic recipe using yeast dough.

Ingredients:

• 1 head of fresh cabbage;
• 500 g flour;
• 200 g margarine;
• 250 g milk;
• 1 tablespoon of instant yeast;
• 75 g sugar;
• 2 chicken eggs (yolks);
• 5 grams of salt.

Step-by-step recipe for open cabbage pie

Heat the milk until it is warm but not too hot. Pour granulated sugar into it and stir until it is completely dissolved.

Add dry yeast and mix thoroughly again. Leave the bowl for a quarter of an hour in a warm place. During this time, the dough will rise a little.

It is advisable to sift the flour through a sieve.

Place the margarine in the freezer in advance, then grate it and grind it with flour.

It is best to do this by hand, it is faster and more convenient.

Break the eggs and separate the yolks; we don't need the white.

Add the yolks to the flour mixture and pour in the dough - mix.

Dust your work surface with flour, place the dough on it and knead the dough with your hands. Add flour until the dough is no longer sticky. It should be elastic and tight.

Place the dough in a bowl, cover with cling film or a towel and leave in a warm place for an hour.

While the dough arrives, prepare the pie filling. We clean the head of cabbage from limp and spoiled leaves and rinse under cold water.

Trim the leaves around the hard center. For the pie, it is best to cut into squares or short strips.

Heat the oil in a deep saucepan or cauldron and add the cabbage. Add salt immediately so that the vegetable releases its juice. It will begin to evaporate and the cabbage will cook faster.

Fry, stirring constantly, until the cabbage is soft. In addition, it should change its color.

After an hour, the dough should have increased significantly in volume. It's time to bake a pie.

Immediately preheat the oven to 180 C.

Roll out the dough into a large layer, leaving room for wrapping the edges.

Line a baking sheet with parchment or grease with oil. Place a layer of dough.

Distribute the filling evenly.

An open pie can be decorated with dough ribbons. Roll out long strips, place them on the surface of the filling and secure them to the edges.

Twist the sides of the pie a little so that the filling does not fall out.

If desired, the dough can be brushed with eggs. But the dough prepared according to this recipe will still be very beautiful.

Place the pan in the oven and bake for about twenty minutes.

The filling and dough will brown beautifully, and the aroma of the pie will be simply divine.

Option 2: Quick recipe for an open pie with cabbage, chicken and tomatoes with a juicy filling

Now we will prepare a delicious open pie with a hearty filling using regular yeast-free dough. Let's make a delicious filling, so the baked goods will turn out tender and juicy. You will spend no more than an hour preparing. By the end of baking, the aroma will be simply extraordinary, and everyone in the household will be asking you when everything will be ready.

Ingredients:

• 4 chicken eggs;
• 100 g margarine;
• 200 g flour;
• 50 ml water;
• 250 grams of fresh cabbage;
• 250 g chicken fillet;
• 1 tomato;
• 150 g cream;
• 50 grams of hard cheese;
• 50 grams of growing oil;
• salt and pepper;
• greenery.

How to quickly cook an open cabbage pie

First you need to melt the margarine, then let it cool to room temperature.

Pour margarine into a bowl for kneading dough, beat in one egg, water, a pinch of salt and mix. Add flour a little at a time, constantly stirring the dough. Finally, knead with your hands until you get a tight lump. The dough should not stick to your hands.

Set the bowl aside for now, let's start filling.

Rinse the cabbage, remove leaves with defects and finely chop.

The chicken can either be chopped very finely or shredded in a food processor. Then fry it a little in a frying pan, add cabbage. Sprinkle with salt and pepper, stir and simmer until the cabbage is ready.

In a separate bowl, make a delicious filling. Break the remaining three eggs, pour in the cream, add grated cheese and finely chopped herbs. Mix everything.

Wash the tomato, remove the base of the stalk and cut into small slices.

Line a baking pan with parchment.

Roll out the dough, place it in the mold and spread out the filling. Now decorate with tomato slices and fill with delicious dressing.

Preheat the oven to 180 C and cook for about half an hour.

This pie turns out very tasty and satisfying. The main thing is to make sure that the filling does not burn. We determine readiness by the dough - the filling is already ready, and the dressing bakes very quickly.

Option 3: Open pie with cabbage, onions and carrots on ready-made puff pastry

Let's prepare a delicious pie with a spicy, tender and juicy filling. This cooking option allows you to diversify the usual cabbage pie. A win-win recipe to surprise everyone with an unusual, easy-to-prepare and very tasty pastry. Let's take ready-made dough, which is sold in every store.

Ingredients:

• 300 grams of puff pastry;
• 400 g cabbage;
• 1 carrot;
• 1 onion;
• 4 sprigs of thyme;
• 3 table of lodges raises oils;
• 100 g milk;
• salt and pepper.

How to cook

First of all, wash and peel all the vegetables. The cabbage needs to be cut into large strips. Chop the onions into small squares, grate the carrots on a coarse grater.

Heat the vegetable oil in a frying pan and add the onion first. Fry a little and add carrots - mix. Simmer for literally three minutes and add cabbage.

Use your hands to pick the thyme and sprinkle over the filling. Season with salt and pepper. Stir and continue frying.

As soon as the cabbage becomes soft, add milk. As soon as it boils, reduce the heat and cover with a lid. Simmer until the filling is ready.

When the filling is ready, transfer it to a bowl and cool to room temperature. Hot filling should not be placed on the dough - this can lead to sogginess and tears.

Defrost the dough in a warm place. Place on a floured work surface and roll out to 3mm thick.

The ideal form for baking would be a container with a diameter of 24 cm. We focus on it.

Place parchment paper on the pan and place a layer of dough. It is important that there is a margin of about two centimeters for the sides.

Pierce the bottom with a fork over the entire surface of the layer. This way it will not swell and the appearance of the baked goods will be neat and beautiful.

Add the filling, spreading it evenly throughout the dough.

Beat the egg with a fork and pour over the filling. Sprinkle with thyme.

Preheat the oven to 180 C and bake the cake for forty minutes.

So, we have a very spicy, aromatic, juicy and tender open pie. Serve with tea or for breakfast.

Option 4: Open pie with cabbage and egg

Another recipe for a delicious cabbage pie. Eggs are often added to the filling of pies and pies. We will make a hearty filling from cabbage, eggs and herbs. And we will make a fluffy dough using yeast.

Ingredients:

• 150 g milk;
• 300 g flour;
• 10 g dry yeast;
• 20 grams of sugar;
• 1 pinch of salt.
• For filling:
• 2 eggs;
• 100 g milk;
• greenery.

For filling:

• 600 g cabbage;
• 2 eggs;
• 50 grams of growing oil;
• 1 bunch of green onions.

Step by step recipe

First, you need to dilute dry yeast in warm milk, add sugar and stir well. Leave the dough for a while, it should rise a little.

Now pour the dough into the sifted flour and knead the dough with your hands. Leave in a warm place while we prepare the filling.

Washed and finely chopped cabbage should be fried in vegetable oil.

Boil the eggs for twenty minutes, then grate or chop with a knife and mix with the prepared cabbage.

Wash the green onion, cut it into rings and add to the filling.

Let's fill. Break the eggs into a bowl and beat with a broom, add milk and finely chopped herbs. Dill or parsley will do, or all at once.

Roll out the dough, place in a baking dish and add the filling. Immediately top with milk dressing.

Place the pan in a well-heated oven and bake for half an hour. The optimal temperature is 180 C.

Remove the finished pie from the oven and let it cool slightly so that it does not fall apart. Cut into portions and serve with tea.

Option 5: Open pie with cabbage, eggs and mushrooms

To prepare the filling for this recipe, it is better not to use frozen mushrooms - they are watery, this can have a bad effect on the baking itself. The dough may tear and become soggy without baking. Take fresh champignons - this will be the best option.

Ingredients:

• 200 g milk;
• 400 g flour;
• 10 g dry yeast;
• 10 g sugar;
• 10 grams of salt.

For filling:

• 100 g milk;
• 300 g cabbage;
• 200 grams of mushrooms;
• 2 eggs;
• 1 onion;
• grows oil;
• salt.

How to cook

Let's start with the filling. Finely chop the onion and start frying in vegetable oil.

Wash the champignons, cut into pieces and add to the onion. Fry for another three to four minutes.

Finely chop the cabbage and add it to the frying pan with the onions and mushrooms. Add salt, stir and simmer for another half hour.

Let's prepare the dough. Add yeast and sugar to the heated milk and mix.

Add flour in portions, kneading all lumps. Cover the finished dough with a towel and leave in a warm place for an hour.

Dust your work surface with flour and use a rolling pin to roll it out to the shape of your baking sheet.

Grease a baking dish with oil, place the dough on it and distribute the filling. Fold the edges inward and secure with your fingers.

Beat the eggs into the milk, add a little salt and pour in the filling.

Cook our pie at 180 C for about half an hour.

If desired, the pie can be decorated with strips of dough.

This is the most delicious cabbage pie I've ever tried!

And I’m not talking about how great I am. That's just how he turns out.

The first time! The dough is simply excellent! I've been looking for something for so long

similar. I couldn't find it. Either the dough is a bit dry, or the filling is strange.

“Secret knowledge” was revealed to me in the magazine “Afisha. Food". I'm reporting this

with great pleasure! Tatyana Tolstoy's recipe is something!!!

Try it - you won't regret it!

For the test we need:

• 500 g flour


• 2 packets (7 g each) dry yeast


• 2 tbsp sugar


• 1/2 tbsp salt


• 250 ml milk


• 250 g butter

For filling:

• cabbage


• 2 eggs (boiled)


• 1 tbsp salt


• 20 g butter


• half a glass of milk

Mix the sifted flour with salt, sugar and yeast.

Using your hands, mix with room temperature butter until crumbly.

Add milk and knead the dough. Leave in a warm place for 40 minutes.

Finely chop the cabbage, mix with salt, pour boiling water and let

stand for 10 minutes. Then squeeze out all the liquid.

Saute the cabbage in a mixture of olive and butter.

Simmer for 10 minutes over high heat, then add milk and simmer over low for another 20 minutes.

Simmer, stirring and adding salt to taste. Let cool slightly.

Roll out the risen dough.

Place a thin layer of dough on a baking sheet, stewed cabbage and chopped eggs on it.

Cover with another layer, seal the edges, prick with a fork and brush with egg.

In winter, one of the most accessible vegetables in our region is cabbage. You probably know that domestic white cabbage in winter will give you much more vitamins and nutrients than greenhouse vegetables. One of the options for preparing cabbage is pies.

Cabbage pie can be a dessert, an appetizer or an excellent main course. There is a huge variety of preparations for cabbage pies. We have tried to collect for you the most delicious and easy-to-prepare recipes for cabbage pies. It is very important to properly prepare the dough for a cabbage pie, therefore, close attention is paid to the dough in each recipe.

Before you proceed to study our article, we invite you to look at our photo recipes for cabbage pies:

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Cabbage Pie Recipes

This is the most traditional recipe for cabbage pie, because the yeast dough and cabbage combine perfectly and complement each other in taste. Yeast pie with cabbage to prepare the dough requires: 7 grams of dry yeast, 500 grams of flour, salt, one hundred grams of butter, 200 ml of milk and two eggs. For the filling, use 150 grams of cabbage, salt and pepper, two eggs and vegetable oil for frying.
To prepare the dough, you need to add warm milk with yeast to the flour. To do this, add one hundred grams of flour, mix and place in a warm place for fermentation. When the dough rises, salt the dough, add eggs and butter. Mix everything and leave to rise. To prepare the filling, finely chop the onion and cabbage and fry for twenty minutes until soft. Beat the eggs separately, add them to the cabbage, and simmer with salt and pepper for another five minutes.

Divide the dough into two parts. Line a baking tray with baking paper, grease it with oil and place half of the rolled out dough. Next, lay out the filling and the rolled out second part of the dough. Pinch the edges, but do not forget to make holes for steam to escape. Place the pie in the oven and bake until brown at 180 degrees.

This is a hearty pie made from cottage cheese dough. For the dough of this cabbage pie, take 200 grams of cottage cheese (9%), one egg, four tablespoons of vegetable oil, salt, a pinch of baking powder, eight tablespoons of flour, a mixture of dried herbs. For the filling you need to use 500 grams of minced meat and 150 grams of cabbage, also a tablespoon of vegetable oil and 20 grams of butter, salt and pepper to taste. Fry the minced meat in vegetable oil for five minutes, add very thinly chopped cabbage and fry for another ten minutes. Then add salt and pepper, add a piece of butter, mix everything well and set aside.

To prepare the dough, mix cottage cheese, vegetable oil, egg, salt and herbs. Add flour mixed with baking powder. Wrap the dough in cling film and place in the refrigerator for half an hour. Now divide the dough into a larger and smaller portion. Roll out the larger one into a layer half a centimeter thick and place it in a greased mold. Roll out a smaller portion of the dough and divide it into strips. Place the filling in the form with the dough and make a lattice of dough strips on top. Bake for 40 minutes at 200 degrees.

To prepare, take about a kilogram of white cabbage, 500 ml of sour cream, three tablespoons of tomato paste, two teaspoons of salt and spices to taste. Cut the stalk from the head of cabbage, and place the head of cabbage in a pan with hot water for 15 minutes. Cook over medium heat, then remove the head of cabbage and let it cool slightly. After the parka, the leaves will become pliable; they must be removed and the water allowed to drain. The sauce is made from sour cream, tomato paste, salt and pepper. Place a layer of cabbage leaves on the bottom of the mold, for which you must have a lid. Drizzle with two tablespoons of sauce, then another layer of leaves and more sauce. Do this until the food runs out. The last layer should be the sauce. Cover the pie with a lid and place in the oven at 180 degrees for two hours. You will get a very beautiful and incredibly tasty layered pie with cabbage.

By the way, they can also be an excellent alternative to the pie, the recipe for which can be found in the link.

To prepare the pie, take 50 grams of butter, four eggs, 200 grams of flour, 400 ml of cream (33%), 250 grams of grated cheese, a teaspoon of nutmeg, salt. You also need 400 grams of fresh or frozen champignons, 300 grams of finely shredded white cabbage, 500 grams of chicken fillet. To prepare the dough, add three tablespoons of cold water, melted butter, an egg, and half a tablespoon of salt to the flour. Place the dough, then roll it into a ball and, wrapping it in cling film, put it in the refrigerator for thirty minutes.

To prepare the filling, chicken fillet should be boiled and chopped very, very finely. Fry mushrooms with cabbage. Mix all ingredients for the filling and salt very well. All that remains is to prepare the filling, for which you mix cream, nutmeg and salt, grated cheese and eggs. Meanwhile, the dough has cooled sufficiently and you can start assembling the pie. The dough must be rolled out thinly and distributed into the mold. Place the filling and pour the filling on top generously. Bake for 50 minutes.

Cabbage is such a suitable vegetable for pies that baking can even be done using sauerkraut. For the dough you need 500 grams of flour, 11 grams of dry active yeast, two tablespoons of sugar and a pinch of salt, a chicken egg, 250 ml of milk and six tablespoons of vegetable oil. For the filling you need 70 grams of butter, 300 grams of sauerkraut, three onions, 300 grams of boiled meat, spices and salt to taste. Dissolve yeast, sugar and salt in heated milk. Mix everything, add a little flour and vegetable oil. Gradually add all the flour and knead the dough. Let the dough rest for an hour before covering it with a towel. To make the filling, pass the boiled meat through a meat grinder. Fry finely chopped onion in a frying pan with vegetable oil, then add cabbage to the onion and simmer for ten minutes, add meat, salt and spices, fry for another ten minutes.

Knead the dough again and leave for another forty minutes. Then divide the dough into two parts. Most of it will go to the base of the pie, and a small part will decorate the top of the pastry. Roll out the bottom part and place in a greased form. Grate the butter and spread evenly onto the crust. The minced meat is placed on the dough with butter. From the second part, make any pattern for a pie with sauerkraut. Leave the pie for thirty minutes, then brush with yolk and put in the oven for 50 minutes, bake until golden brown.

The pie filling turns out tender and tasty when it contains not only cabbage, but also a boiled egg. To prepare baked goods according to this recipe, you need the following products: 500 grams of puff yeast dough, 300 grams of white cabbage, 200 grams of granular cottage cheese, two eggs (boil two and leave two raw), one hundred grams of hard cheese and sour cream, a teaspoon of salt and sugar, greens to taste. Finely chop the cabbage and fry in vegetable oil, then add salt and sugar, spices, boiled and chopped eggs, chopped herbs and cottage cheese. Place the dough in a mold with foil greased with vegetable oil. Place the dough in the oven for 10 minutes. Now put the filling on the warm pie, pour sour cream mixed with eggs. Sprinkle everything with grated cheese and place in the oven for another half an hour. After turning off the oven, let the cake sit in it for another ten minutes. Then your filling will be well compacted and will not flow when cutting the pie.

And you will probably like it, which is prepared simply and quickly, and tastes simply delicious.

This cabbage pie recipe with photo differs little in appearance from a traditional pie made with yeast dough. But in the taste you will feel obvious lightness and new notes. To prepare the dough, take a glass of kefir and two glasses of flour, two eggs, three tablespoons of vegetable oil, half a teaspoon each of salt and soda. For the filling you will need 300 grams of cabbage, one onion, salt and pepper. Knead the dough from all the listed ingredients and mix it well. The consistency of the dough should be like thick sour cream, without any lumps. For the filling, chop the cabbage and onion and fry in a frying pan with butter. Then add a little water and simmer the filling for twenty minutes until cooked. Line the pan with paper and pour out half of the dough. Place all the filling on top and pour the second half of the dough. Bake for thirty minutes at 200 degrees.

A very tender pie that cooks quickly. By the way, the recipe is universal, so next time you can replace the cabbage filling with meat or fish filling. For the filling when preparing a cabbage pie, take 450 grams of cabbage and half a teaspoon of salt. To prepare the dough you will need a glass of flour, one hundred grams of butter, three eggs, 250 grams of sour cream (10% fat), half a tablespoon of sugar, a little baking powder, two teaspoons of sesame seeds. Chop the cabbage, grate with salt and leave. If you are preparing a pie with old cabbage, it is recommended to simmer it for about ten minutes. Mix sour cream and eggs, add soft butter, salt and sugar, flour, baking powder. The dough should have the consistency of sour cream. Grease a multicooker pan with oil and pour half of the dough into it. Squeeze the cabbage from the juice and place it on the dough, pour the second part of the dough on top, sprinkle with sesame seeds. The multicooker is turned on to the “baking” mode and cook for an hour. Then set the “baking” mode for another twenty minutes. Open the lid and cool the pie, then you can put it on a plate.

Cabbage pie is a relevant vitamin dish at any time of the year. Treat yourself and your loved ones to delicious cabbage pastries.