Cabbage is a unique vegetable. What is not in its composition! Proteins, carbohydrates, vitamins ... No wonder she is called the Queen of all gardens.
Culinary experts appreciate the vegetable because hundreds of dishes can be prepared from it, each of which will have an original taste and at the same time preserve all the qualities of a dietary product.
There are so many fillings for pies only that whole volumes can be written about them. Tasty pies with cabbage can be sweet, salty, fried in a pan or baked in the oven, microwave. You can cook cabbage pies for several days in a row without ever repeating it.
When preparing the filling, one trick should be taken into account: the cabbage must be cut with “lace” (very thin), and then chopped across so that there are no long fibers: so the filling for the cabbage pies will not be pulled out of the pie when bitten.
Central Russian cabbage filling for egg patties
Onions are cut in half rings, spread in a frying pan with oil, add salt, a pinch of sugar, begin to slowly stew. It should become transparent, very soft, and not fry until rosy color.
While the onions are stewed, finely chopped cabbage is dipped in steep, very salty boiling water, boil for 5 minutes. Tilt, rinse with cold running water. When the cabbage drains, her hands are removed in a handful from the pan, squeezed very hard, put in a pan, on which the onions are stewed. Add oil to taste, mix, keep on fire until the oil melts.
Cool and adjust the taste by adding pepper, sugar, salt to taste, then finely chopped boiled eggs. These delicious pies can be baked in the oven or grilled in a pan.
Stuffing for cabbage pies with fish caviar
Stew the cabbage in a pan without adding oil, until it is half reduced in volume. Onions are fried in a separate pan until a blush appears. When the onions are ready, and the cabbage is reduced in volume, they are combined in one pan, tomato paste, pepper, sugar, salt are added. This filling should be sweetish-sour, very sharp. At the end of the stew, to the cabbage with onions add caviar fried separately by pike (or any other), after 10 minutes, turn off the fire. Instead of caviar, you can add stewed fish. It will also be delicious. Such a filling for cabbage pies goes very well with sweet pastry.
Stuffing for pies from cabbage and greens
To prepare this spicy, very unusual filling, you will need very young cabbage, dill, sorrel, green onions, nettle, parsley, dill, basil, quinoa (garden), mint. You can add other edible herbs of your choice.
Salted cabbage, sprinkled with sugar, knead well with your hands until softened and the appearance of juice. The herbs are finely chopped, slightly crushed with hands, mixed with cabbage, left for half an hour. After that, the excess juice is drained, sugar, salt, lemon juice and pepper are added to taste. Minced cabbage should turn out to be pleasantly sour. Dough for pies can be any, but puff pastry pies fried in vegetable oil are especially tasty . They will not be very fat: despite the fact that puff fried dough “pulls” the oil into itself, part of it is absorbed in minced cabbage, in the preparation of which the oil was not used at all.
Stuffing for pies from cabbage and smoked chicken
Onions and carrots are fried in one pan, cabbage without oil is stewed in another. When the onion becomes transparent, and the cabbage is halved in volume, the contents of both frying pan are combined, finely chopped smoked chicken meat is added, stewed for 10 minutes. If there is no smoked meat, you can use regular chicken and liquid smoke.
You can add a little spicy tomato ketchup to your taste. The finished filling is cooled by placing in a sieve to stack excess fat. This filling is good in pies from unleavened dough.