Fragrant, nourishing and so beckoning pies with cabbage have always been a favorite dish in my family. Every week, as Saturday came, we gathered in the kitchen and started to create together. Sister kneading dough, dad shredded cabbage, only he knew how to do it quickly and thinly, my mother stewed cabbage, and I cooked eggs and sculpted pies, only I was able to make sure that during cooking they did not open up from the heat. There were amazing times, the whole family in the kitchen is busy with their own business, each contributes to the creation of delicious pies for tea, which were later eaten by a sweet soul on the very first day.
We always had pies with cabbage . We made them from different varieties of cabbage, with the addition of eggs or onions, laid carrots and fish, mushrooms and cranberries, used potatoes, meat, and made wonderful pies with sauerkraut. We also made different dough: on water and yogurt, on milk, with and without yeast, puff and shortbread. We not only baked pies, but also fried in oil and greaves. Many years have passed, and it is still difficult for me to find more delicious cabbage pies than we baked then with the whole family.
Of course, each mistress has her own recipe, but I will tell you how we did it. Maybe someone will like it, and pies with cabbage will become someone's family tradition. After all, during cooking, the whole family will be assembled, and isn’t this the main thing in our time, when everyone is trying to close in his own little world, huddled in a blank case?
To get fragrant pies with cabbage, you must properly prepare the filling. To do this, you need to choose fresh white cabbage (it is juicier), chop it very finely and put it stewed with the addition of cream, adding salt according to your preference. When the cabbage is extinguished, it is necessary to discard it in a colander and shake it several times to drain all the juice, add fresh white butter and grind there. If desired, you can put in a cabbage finely chopped large egg or fresh feather green onions. You can also stew cabbage with onions, but add it very little so that it does not interrupt, but complements the aroma.
To make pies, you can choose or make puff pastry, before you start working with it, you need to let it stand warm under a thick towel so that the dough comes to life. Then knead and roll into a not very thin layer. Cut the resulting layer into squares or cut circles in it with a cup with wide edges. The prepared filling must be laid out in the middle of the prepared dough and, raising the edges, cover them on top. The dough should "hug" the cabbage tightly, but it is undesirable for it to break. To prevent the pinches from spreading, they can be slightly twisted.
The resulting pies with cabbage should be coated on top with an egg, put in an oven heated to 200 ° C, and baked until golden. While the pies are cooking, cook the butter and a pinch of sugar and melt on a fire. Ready puff pastries with cabbage, taken out of the oven, brush with the resulting mixture, then cover them with a thick towel and let stand a little. They will turn out not only juicy and fragrant, but also soft.
Patties with sauerkraut are made according to the same principle, only cabbage is washed in boiling water at the beginning so that excess salt and acid are gone. Stew it in butter with a pinch of sugar and a drop of pepper. Separately, chop the onions with thin petals and fry until brownish, then combine with cabbage, optionally season with a chopped boiled egg. Such pies turn out to be unusually tasty both in baked and in fried form. It is better to fry pies with cabbage in butter, it gives a unique aroma to baking, and make the pies miniature, then they are better baked.
Also, cabbage is combined with mushrooms, it is better, of course, that they are not champignons, the smell of which will never be compared with the aroma of forest beauties: boletus, boletus, chanterelles and others.