If you ask fans of homemade cakes, which pies are the most delicious, almost everyone will answer: with cabbage. Indeed, the taste of another filling fades before a fragrant vegetable filler with an additional ingredient. It can be potatoes or mushrooms, prunes, rice or just boiled eggs, as well as chicken or other meat product. Filling for cabbage pies with an egg is considered one of the simplest and most inexpensive options, while baking with it is quite satisfying. It is good to take such pies with you on the road or to work as a snack, since even when cold they are very pleasant to taste.
Traditional toppings: ingredients
It is this option for preparing the filling for cabbage pies with eggs according to the recipe described in detail below, which is considered the most common because of the successful combination of taste and simplicity in the preparation technology. The list of essential ingredients is simple:
- 1 kg of cabbage;
- 5-6 eggs;
- 1 pc. carrots and onions;
- 1 tsp without a hill of salt;
- 1/2 tsp black pepper and as much coriander;
- 150 ml of water;
- a small pinch of sugar;
- 4–5 Art. l vegetable oil.
Sugar, pepper and coriander are optional, but they give a special flavor to the filling, which positively affects its taste.
Ingredient preparation
Cabbage for filling pies with eggs can be used not only the usual white cabbage, but also Savoy, as well as Beijing (without lower thick veins) - the taste will be almost identical. You can also mix these types of cabbage, if the recipe is not enough for one variety.
The shredder is of great importance in the process of preparing cabbage: you must use a very sharp knife and cut the vegetable with very thin straws, but not too long. Sprinkle the slices with salt and crush with your hands, imitating the dough, - from these actions the cabbage will become softer, let the juice flow, and the cooking time will be halved. Chop the onion into small cubes, grate the carrots, and boil the eggs to a steep state, then let them cool in cold water to easily remove the shell without damaging the protein.
Cooking toppings
In two tablespoons of vegetable oil, fry the onion slices until transparent, then add the carrots and simmer them over medium heat until they give color to the oil. This usually takes no more than five minutes. Put the prepared vegetables in a plate, add the remaining oil to the pan and pour the prepared cabbage. There is no need to cover the lid, otherwise it will become too soft, like boiled, and the beautiful ruddy color of the filling will not work, and the taste will be much worse. From time to time, stir the contents of the pan so that the slices are evenly fried.
After ten minutes of heat treatment add onions with carrots, spices with sugar and water, mix thoroughly. Darken until the liquid has completely evaporated and then turn off the stove. Some cooks advise stewing cabbage for the filling for at least twenty minutes, but during this time it will lose most of the nutrients and become too soft, losing the shape of the slices. This contradicts the basic rules for the preparation of delicious and healthy dishes.
Hard-boiled eggs, cut into small cubes and mix with completely cooled vegetables. This filling can be used for pies of various kinds: fried in a pan or cooked in the oven. Moreover, if it turned out that after molding the pies, the filling remained, it can be used as a simple side dish for porridge or boiled potatoes.
Tips from an experienced chef
A few practical tips for preparing the filling for cabbage pies with eggs will help those who are just beginning to comprehend the basics of baking of this kind and do not know all the subtleties and secrets.
- If there is no time for a long frying of cabbage, then before sending it to the pan, pour over boiling water with a small amount of salt. Cabbage will become significantly softer, although it will lose some of the vitamins.
- If you want a more saturated color of the filling, then you can add 1 tbsp to the vegetables during the frying process. l tomato paste, diluted 2-3 tbsp. l water. The cabbage mass will acquire a reddish tint and a more pronounced taste, some people like this option more.
- If you can’t finely chop the cabbage with a knife, then you can use a special grater (for example, Berner), which can easily cope with this task, turning a head of cabbage cut into four segments into an ideally thin straw.
- Ready cabbage filling should not ooze with liquid or fat. How to check: put two or three tablespoons of the finished product on a plate, let stand for 4-6 minutes. If a wet puddle forms around a pile of vegetables, it means that when sculpting, the pies will burst. You need to fry a little more stuffing in a pan over high heat, stirring constantly to evaporate all the leftovers. It is important not to overdo it, so as not to fry the vegetables until brown, indicating that they are burnt.
Sauerkraut Recipe
A more piquant taste is the filling of sour cabbage, which is fermented for the winter by all the housewives. Such cabbage has more useful vitamins than fresh, and is better digested due to the fermentation of the vegetable in sour-salted brine. At the same time, for the filling, sauerkraut is additionally fried, acquiring a more pronounced aroma and a dark golden hue, which gives the pies a unique home-like taste. A delicious cabbage filling with an egg is prepared from the following ingredients:
- 600 grams of sauerkraut.
- 1 onion.
- 1 bunch of green onions.
- 6 hard boiled eggs.
- 3-4 tbsp. l vegetable oil.
- black pepper (to taste).
There is no need to add salt to the filling of this kind, since sauerkraut contains enough of it. Some add a little grated nutmeg to the finished filling, but not everyone likes the combination of this spice and cabbage - you need to try to find your perfect flavor.
Step cooking
Cut onions into thin half rings, fry in oil until transparent with pepper. Squeeze out the excess liquid from the cabbage, put the vegetable slices to the onion and, stirring, fry it until soft and slightly discolored. You do not need to cover the pan with a lid, otherwise the filling for the cabbage pies with the egg will fall apart, turning into a kind of mashed potato.
It is tasteless and unsightly in appearance. On average, the heat treatment takes no more than 10-12 minutes, after which the cabbage should be completely cooled. Meanwhile, finely chop the green onions, and cut the boiled eggs into small cubes. Mix with cabbage, taste. If desired, you can add your favorite spice.
Note to the young housewives
If sauerkraut for the filling is sour to the taste, then it can be washed under running water, removing excess harshness, and then squeezed out with your hands. In this case, the pies with stewed cabbage and eggs will have the right taste and aroma according to the technology of cooking. This must be done to get delicious pies.
How to cook a cabbage stuffing with an egg according to the great-grandmother's recipe?
Such a recipe is still used in remote villages where all the wisdom of life (even in the kitchen) is passed from mother to daughter, from grandmother to granddaughter. The peculiarity of such pies is that their filling is light, not fried to a blush, but soft, as required by the main recipe. What is the secret? In fact, you should first boil the cabbage, and then bring it to condition in a pan, and for this, milk is used, not water. List of required products:
- 2–2.5 kg of cabbage;
- 1 liter of milk plus 1.5 cups of water;
- 6 eggs;
- 60–80 grams of butter;
- a pinch of salt.
How to cook?
Chop cabbage very thinly, then the filling will be much tastier. If thick streaks come across - remove, because they spoil the taste and appearance. Put the cabbage in a saucepan, gently press with your hands and pour in milk mixed with water and salt. The cabbage will pop up right away, but do not worry - it will settle down when it warms up well. Bring the contents of the pan to a boil and boil over medium heat for five to eight minutes. Fold in a colander and squeeze out qualitatively, removing the remaining liquid. This procedure is not pleasant, but the filling is worth it. Grab the cabbage by handfuls, squeezing it tightly into a lump and shifting it into clean dishes, while trying not to overdo it, so as not to damage the slices. Rinse slightly with cool water.
Warm the oil in a pan and transfer the cabbage there, warm up until the liquid has completely evaporated and turn off the heat. In no case do you need to bring the cut to a color change - the vegetable should remain white, with light transparency. Boil eggs to a steep state, cool and cut into medium-sized cubes, combine with completely cooled cabbage. The filling for pies with eggs has a light color, but at the same time a soft structure that can be easily molded into products. It can be used not only for making classic fried pies, but also for baked in the oven, as well as for stuffing pancakes, cake and pies.
After the pies with cabbage and eggs invitingly smoke on the dish, and the happy faces of the household smile happily, each wife, mother or grandmother will note with satisfaction: the whole lengthy and painstaking process of preparing fragrant and tasty pastries was worth it.