Making pies is a laborious affair. But baking a pie, biscuit or charlotte with filling is much faster and easier. The article proposes 3 recipes by which you can bake an excellent pie closed with cabbage. Any of them will be useful to the hostess. An additional plus is that the products for each option can be inexpensively bought at the nearest store.
Closed Pie with Yeast Dough Cabbage: Ingredients
To prepare a delicious yeast pie stuffed with cabbage, you need the most common products:
- good quality flour - one and a half cups;
- drinking water - 150 ml;
- fresh yeast - 15 grams, they can be replaced with dry yeast in granules in the amount of 1 tablespoon without top;
- beet sugar - 1 small spoon;
- salt - 1 teaspoon small;
- allspice, ground - pinch;
- tomato paste - two tablespoons;
- vegetable oil, refined sunflower oil is best suited - 2 tablespoons for the dough itself and the same amount for the preparation of the filling;
- fresh white cabbage - half a medium-sized head;
- large carrot - 1 piece;
- chicken egg for greasing the top of the pie - 1 piece;
- Bulgarian pepper - 2 pieces.
All products should be fresh, only then the pie closed with cabbage will turn out tasty and healthy.
Step-by-Step Cake Recipe
First, mix yeast with sugar in a clean bowl. Heat the water to a temperature of forty degrees, pour into a bowl. Stir the contents with a fork or whisk until the yeast and sugar are completely dissolved. Add sifted flour and sunflower oil to the mixture, mix everything. Knead soft but firm dough. If necessary, you can add more “by eye” flour or warm water.
Knead the dough for at least 5 minutes. After 1 hour, leave it to “rest” in a bowl, covering it with a clean cotton napkin or cling film. While the dough of the closed pie with cabbage is parting, the hostess must prepare the filling.
For it, finely chop the cabbage, grate the carrots coarsely, and cut the sweet pepper thinly into strips. Stew vegetables in a skillet with sunflower oil over medium heat, often stirring so that they are browned on all sides. After about 15 minutes add salt, pepper and tomato paste. Stir everything and simmer for another 5 minutes. Remove from heat.
Now you need to go back to the test. Tear off from a piece about one third. Roll out most of it in the form of a rectangle, put the filling on the dough, bend the edges of the rectangle. After rolling out the smaller part, which cover the filling. Blind the edges of the rectangles. Separately, in a bowl with a fork or whisk, beat the egg and with the help of a brush generously flatter the surface of the pie. Send to the preheated oven. Bake a closed pie with cabbage for half an hour at a temperature of two hundred degrees. Such a dish is tasty both hot and cold.
Sour cream cabbage pie: ingredients
No less tasty than a closed yeast pie with cabbage, a pie is obtained on a sour cream basis.
Products from which this dish is prepared:
- low-fat sour cream (15%) - half a liter;
- any vegetable oil, but better refined sunflower - 200 ml;
- soda - 1 small spoon without top;
- salt - 1 small spoon with a slide;
- sugar - 1 full teaspoon;
- ground allspice - to taste;
- good quality flour - about 2 full glasses;
- white cabbage - 1 head of medium size;
- large carrot - 1 piece.
Sour cream based cabbage pie
First you need to cook the filling. To do this, chop the cabbage finely, put in a bowl, pour in the sunflower oil and put on the stove. After a few minutes, add coarsely grated carrots, simmer until half cooked. Add spices: salt, pepper, mix everything well and turn off the heat.
Now you need to do the test. Mix sour cream with vegetable oil, salt, pour soda and beat well with a mixer. Pour in flour, mix well. The dough of the closed cabbage pie should be supple and soft. Add flour if necessary.
Tear off two-thirds of a piece. Roll this large piece into a sheet of rectangular shape and transfer to parchment. Put the filling on it, cover with a “lid” rolled out from the rest of the dough. Pinch the edges. In the middle of the product, make a small hole for the exit of vapors during baking. Send the cake to the oven preheated to 200 degrees, bake for half an hour. Still hot cake closed with cabbage should be greased with a special brush with vegetable oil.
Quick cabbage pie: ingredients
The hostess will need:
- 4 eggs;
- 200 ml of non-acid kefir;
- 1 cup high-quality flour;
- 1 small spoon of soda and salt;
- 1 small head of cabbage;
- 1 large onion;
- 3 tbsp. tablespoons of refined sunflower oil;
- a quarter of allspice;
- 2 tbsp. tablespoons of mayonnaise;
- 100 grams of cheese.
We bake a quick pie
Finely chop the cabbage, boil for ten minutes, discard in a colander. Finely chop the onion, fry until golden in a pan with a small amount of sunflower oil. Put the strained cabbage to the onion, salt, pepper and simmer for another 20 minutes, stirring occasionally. Hard boil 2 eggs, grate them and put in the filling. With an egg, it will turn out more tender.
While stewing cabbage, prepare the dough. To do this, beat 1 egg with a mixer, add kefir, pour flour, soda and half a teaspoon of salt. Mix everything thoroughly. The dough will turn out liquid.
Now it's the turn of the fill. To prepare it, beat the egg and mayonnaise with a whisk or mixer. Grate coarsely cheese and add to the mixture.
Lubricate the mold with oil, pour batter on its bottom, gently spread the filling on top, anoint with filling. Send the form to the oven, preheated to two hundred degrees. Bake for 30 minutes. The quick closed pie with cabbage, the recipe of which is described above, is ready!