Pies with cabbage are an integral part of Russian cuisine. Moreover, you can bake such pies from a variety of doughs: yeast, fresh, puff. Filling can also be done in different ways: from fresh or sauerkraut, with the addition of chopped boiled eggs, minced meat or mushrooms.
Today we will tell you how to cook cabbage pies using a variety of recipes. First, consider the classic version of a pie made from yeast dough. Take two glasses of flour, twenty grams of fresh yeast or a bag of dried, half a glass of milk (warm), one hundred grams of margarine or butter, three eggs, two tablespoons of sugar and a quarter teaspoon of salt. From these products we will make the dough in a non-steaming manner. That is, first we dissolve yeast and half the norm of sugar in warm milk. When a head of foam appears on the surface of the liquid, add eggs beaten with salt and sugar, melted butter and flour. Put the kneaded dough for two hours in a warm place to rise, and during proofing it will need to be kneaded twice.
In the meantime, prepare the filling of sauerkraut. To do this, fry a finely chopped onion in a pan, then add sauerkraut to it (it needs to be chopped finely, and if it is excessively acidic, rinse with water) and simmer until cooked. It would be nice to add a little boiled and chopped into small pieces of mushrooms in such a filling. We divide the dough into two parts, one should be larger than the other. We roll most of it into a cake about a centimeter thick and put it on a greased baking sheet. On top of the dough sheet, we lay out the finished chilled filling, and on top we cover with a cake rolled out from the second part of the dough. We pinch the edges of the pie and leave it covered with a napkin for about fifteen minutes. Then grease the top of the product with yolk and make a few punctures so that the steam can escape freely. We bake a pie for twenty-five minutes at a temperature of two hundred and twenty degrees.
Cabbage pie, the recipe of which is given above, can be made with fresh cabbage. To prepare the filling, fresh cabbage is chopped and stewed with onions and carrots. You can add boiled mushrooms or chopped eggs.
If there is no desire or time to mess with yeast, then the dough can be prepared on kefir. As a result, we get a no less tasty cabbage pie. The recipe for the test is as follows. Melt one hundred and fifty grams of butter and add to it an egg, a glass of kefir, a spoonful of sugar and salt. Then pour in this mixture about a glass of flour and add half a teaspoon of soda, which must be repaid with vinegar. Knead the dough and form a cake in the same way as described above.
Suitable for making pies with cabbage and puff pastry. To make such a pie, you can cook the dough yourself, but it’s easier to buy a finished product. Moreover, both yeast and fresh puff pastry are suitable. To prepare a delicious filling, chop about half a kilogram of fresh cabbage. And seasoning it to taste with salt and pepper, stew the cabbage in butter, avoiding browning. Beat two eggs in a bowl and mix them with cottage cheese and feta cheese (you need to take one hundred grams of each product). Add to the mixture three more tablespoons of grated hard cheese and chilled stewed cabbage, season with dried marjoram, basil and any other spices.
Now we roll out part of the puff pastry according to the size of the mold or baking sheet, put the finished filling on it, sprinkle with grated cheese (two tablespoons) on top and cover with a second layer of dough. To better fasten the edges, puff pastry should be slightly moistened with water or whipped protein. Top puff with cabbage smeared with yolk, then send the pie to the oven. Bake for about forty minutes at a temperature of 180 degrees.
But if there is very little time to cook, it is worth preparing the jellied cabbage pie, the recipe of which is designed for busy or inexperienced cooks. Shred a pound of cabbage and grind with salt. We spread it in a pan or in a mold and fill it with hot melted margarine or butter (we need half a packet or 125 grams of margarine). Now we prepare the dough by mixing with a mixer three eggs, five tablespoons of sour cream or kefir, three tablespoons of mayonnaise, six tablespoons of flour, half a teaspoon of salt and two tablespoons of baking powder. Pour the finished semi-liquid dough into a form with cabbage and put it in the oven. We bake until golden, putting the oven thermostat at around 180 degrees.
Pie with cabbage can be prepared even if there is no flour at all in the house. As a basis, we use thin pita bread, and for the filling we take stewed fresh or pickled cabbage. This baking is very simple, a completely inexperienced baker will cope with the work, and as a result a very delicious cabbage pie will be obtained.
The recipe is as follows. First, prepare the filling by whipping four eggs with a glass of milk. Then we put a sheet of pita bread on a greased pan so that its edges hang on the sides. Put part of the filling, level. The next sheet of pita bread (we will need three pieces in total) is torn into pieces and moistened in the prepared filling. We lay the parts of the lavash soaked in the milk-egg mixture on the filling. Then repeat the layers (the filling and the pita soaked in the fill) several times, forming a layer cake. The upper layer is made of parts of the lower sheet of pita bread, which hangs on the sides of the form, wrapping it up. Pour the cake with the remaining fill and bake for fifteen minutes at two hundred degrees. The pie is ready!