Cabbage pie braid. Pie with cabbage and egg in the oven

A cabbage pie made from yeast dough turns out fluffy and very high in calories. These pastries are good served for a holiday dinner along with sweet tea or meat broth.

In addition to yeast dough, a liquid base with mayonnaise and sour cream is often used to make homemade pie. We’ll tell you exactly how to knead it a little further.

Yeast pie with cabbage: recipe step by step

To prepare delicious homemade baked goods we will need:

large chicken egg - 1 piece;
fresh milk with high fat content - 300 ml:
warm boiled water - 350 ml;
high fat butter - 150 g;
white sugar - a large spoon;
table salt - ½ dessert spoon;
yeast in granules - 5 g;
white wheat flour - from 900 g.

Preparation of yeast base

The recipe for cabbage pie dough requires the use of a standard set of ingredients. After the products have been purchased, you should begin kneading the base. To do this, you need to combine fresh milk with warm boiled water, and then dissolve sugar and yeast in the resulting liquid. Next, add a beaten egg and melted cooking oil to the ingredients (it is recommended to cool slightly).

Add white flour to the ingredients and mix everything thoroughly. Having received a homogeneous thick dough, it is placed in a deep pan and covered with a towel. In this form, the base is kept in a warm place for an hour. In this case, beat the dough with your fist every 10-18 minutes.

Ingredients needed for cabbage filling

Cabbage pie made from yeast dough requires the following filling products:

white cabbage - about 400 g;
large carrot - 1 piece;
table salt, white sugar - use according to taste and desire;
refined oil - about 80 ml;
onions - 2 large pieces.

Preparing the filling

While the yeast dough is rising, you should start preparing the cabbage filling. To do this, the white vegetable must be cut into thin strips, then placed in a saucepan and simmered with a small amount of water under the lid. After ¼ hour, add onion half rings and grated carrots.

After mixing the ingredients, they must be cooked in the same mode for another 10-13 minutes. In the future, you need to add refined oil, sugar and salt to them. After the liquid has boiled away, the vegetables should be fried over medium heat until golden brown.

Forming the product

A cabbage pie made from yeast dough forms very quickly. The base is divided in half, and then one of its parts is rolled out and laid out on a greased baking sheet. The entire cabbage filling is placed on the dough and covered with another layer. Having secured the base beautifully, brush it with beaten egg and leave it warm for 10 minutes.

Baking process

A cabbage pie made from yeast dough should be baked at 200 degrees for 65 minutes. During this time, the product will cook, become fluffy and soft. Afterwards, it must be removed from the oven and immediately greased with any cooking oil. This will make it more beautiful, tasty and aromatic.

Making a cabbage pie with mayonnaise

A pie made from batter turns out very tender and tasty. This product is well suited for those who do not like to knead the yeast base for a long time and thoroughly. After all, dough made with mayonnaise is much easier and faster.

So, we need:

large eggs - 3 pieces;
fatty mayonnaise - 4 large spoons;
thick sour cream - 180 g;
baking soda - a large pinch;
salt - ½ small spoon;
white flour - a full glass.

Making a liquid foundation

Preparing the filling

The filling for such a pie requires the use of the same ingredients as listed above. After cleaning and chopping all the vegetables, they should first be stewed and then fried with the addition of spices and vegetable oil. Finally, remove the filling from the stove and cool.

The process of forming a pie

Cabbage pie made from batter is very easy to form. First you need to take a deep baking dish and grease it a little with cooking oil. Next, pour ½ of the base into the bowl, then place the entire vegetable filling on it. The fried cabbage with onions and carrots must be covered with the remaining dough so that the filling is completely covered.

How to bake in the oven correctly?

Having formed the cabbage pie, it must be immediately sent to a preheated oven. It is recommended to bake a product made from a liquid base for an hour at a temperature of 205 degrees. During this time, the cake should be cooked, become rosy, soft and tender.

Serve the product for tea

After heat treatment of the cabbage pie, it must be removed from the oven and partially cooled directly in the pan. Subsequently, the product should be placed on a wide plate and cut into pieces. It is recommended to present it to the table together with sweet and although some housewives prefer to serve vegetable pie together with chicken or. In this case, you will get a very hearty and nutritious dish that can be safely presented for a family dinner.

Let's sum it up

Now you know how cabbage pie is prepared using a yeast base and mayonnaise batter. Despite the fact that these products have the same filling, they are completely different from each other. The yeast pie turns out dense and satisfying, as well as familiar to household members. As for baked goods, for the preparation of which mayonnaise dough was used, they are more nutritious, tender and soft. This pie literally melts in your mouth.

If these recipes do not suit you, then you can prepare a homemade product with cabbage filling using puff pastry or a kefir base.

If you are a fan of baking, eggs and cabbage, then I suggest you prepare a delicious pie with cabbage and eggs. A selection of the best recipes, step by step with photos and videos. All you have to do is choose the right recipe and cook a delicious dish!

I note that the choice of cabbage is at your discretion. Yes, by default, white cabbage is indicated in all recipes, but if desired, it can be replaced with cauliflower or broccoli. Both fresh and sauerkraut are also used. In the second case, the cabbage will have to be pre-rinsed with water to get rid of excess salt.

We will cook from different doughs, we will process cabbage in different ways. One thing remains the same. These are eggs! Boiled eggs go into the filling.

By the way, these are not the first cabbage recipes. Be sure to go and check out these materials:

Appetizing;
Just a selection;
And for a change;

Recipes

A delicious pie made with rich yeast dough and filled with stewed cabbage and boiled eggs. This is a classic!

Ingredients:

Butter (or margarine) – 150 g.
Dry yeast – 1 teaspoon;
Warm milk (water) – 1 glass;
Wheat flour – 900-1000 g.
Salt – 0.5 teaspoon;

Chicken eggs – 4 pcs.
Cabbage – 700-900 g.
Onions – 1 pc.
Salt and pepper to taste;
Oil for frying;

Preparation

Let's start by kneading the dough. Stir the yeast in a glass of warm milk or water, wait 10 minutes until it foams.
Meanwhile, melt the margarine and rub the salt in it. Pour in 700 grams of flour and mix well. The result is a loose, dry mass.
Now pour in the milk and yeast and mix thoroughly again. Since the dough is liquid and sticky, add another 100-150 grams of flour. You should get a homogeneous elastic dough. Yes, it is yeasty, but at the same time a little dense.
Leave the dough for 30 minutes while you can start preparing the filling.

Boil the eggs hard. Finely chop the cabbage and onion, then simmer in a frying pan under the lid for 15-20 minutes. I added a few pinches of pepper, 3 pinches of salt and 3 tbsp to the cabbage. spoons of vegetable oil.
Then remove the lid and simmer the cabbage for another 5-10 minutes. It should already be soft, we just evaporate the excess juice.
We peel the eggs and finely chop them. Mix stewed cabbage and eggs. Now the filling is ready!

Shaping and baking the cake

Knead the risen dough thoroughly and divide into two parts.
Roll out the first piece and place it on a greased baking sheet. Then spread the cabbage-egg filling in an even layer.
Roll out the second piece of dough thinly, place it on top of the filling and pinch the edges.
Place the pie in an oven preheated to 180 degrees for 50 minutes. Until crispy and rosy barrels.

Layered pie with cabbage and egg

A beautiful and easy to prepare puff pastry pie with cabbage and egg. We use ready-made dough, with or without yeast – it doesn’t matter.

Ingredients:

Cabbage – 1-1.2 kg.
Puff pastry – 500-600 g.
Eggs – 5 pcs.
Salt and pepper – 3 pinches each;
Butter – 20 g.
Vegetable oil – 20 g.
Sesame for decoration;

Preparation

Remove the dough from the refrigerator and let it defrost. Set the eggs to boil at the same time.
Wash the cabbage, chop finely and place in a saucepan. Pour vegetable oil, add butter. Cover with a lid and place on medium heat for 15 minutes. The cabbage should become soft. Don't forget to add salt and pepper at the end.
Grate the eggs, then mix with the stewed cabbage.
Roll out the dough into a thin layer, divide it into 2 equal parts.
Place the first layer in a greased baking sheet and decorate the sides. Place the filling. Cover the top with a second sheet of dough and pinch the edges.
Preheat the oven to 190 degrees. Grease the top of the pie with any oil, then make about 10 punctures with a fork or knife (to allow steam to escape). Garnish with sesame seeds.
Place the pie in the oven for 20 minutes until golden brown.

Open cabbage and egg pie

A beautiful pie made from yeast-free dough, topped with a layer of cabbage, eggs and melted cheese.

Ingredients:

Flour – 200 g.
Vegetable oil (unscented) – 60 ml.
Milk – 100 ml.
Salt – 10 g.
Baking powder – 1 teaspoon;
Cabbage – 350 g.
Sour cream – 100 g.
Cheese – 50 g.
Boiled eggs – 4-5 pcs.
Fresh herbs (dill, onion) – 30 g.
Ground black pepper – 3 pinches;

Preparation

The dough, although without yeast, should still sit a little. Mix flour with salt (5 grams) and baking powder. Add vegetable oil and kefir. Knead into a soft, homogeneous dough, cover with cling film. Let it sit for 15-20 minutes.

For now, let's get to the filling. Finely chop the cabbage, then pour boiling water over it. After 6-8 minutes, drain the water.

Chop the eggs, add chopped herbs, salt and pepper. We put cabbage and sour cream here. Mix well.

Lightly sprinkle the table with flour and lay out the dough. Roll it out into a wide thin layer. Rectangle or oval - the choice of shape depends on what the cake will be baked in.

Grease a baking tray with oil and place the dough on it. Spread the filling on the dough. Then fold the edges of the dough up so that the filling does not run away.

Cover the filling with grated cheese. Place the pie in a preheated oven (190 degrees) for 30 minutes. I recommend trying it when the cake has cooled completely.

Jellied pie with cabbage and egg

A beautiful and satisfying vegetable pie with eggs. It is easy and relatively quick to prepare, since the dough is “liquid”. Cabbage, onions, carrots, greens - a whole storehouse of vitamins! And all this is deliciously cooked inside the pie.

Usually this type of pies is made with kefir, but I chose kefir. Do you want it on kefir? Use kefir.

Ingredients:

Wheat flour – 200 g.
Milk (kefir) – 150 ml.
White cabbage – 500 g.
Eggs – 6 pcs.
Carrots – 2 small carrots;
Soda – 0.5 teaspoon;
Onions – 1-2 pcs.
Green onions – 50 g.
Mayonnaise (sour cream) – 100 g.
Vegetable oil – 3 s. spoons;
Various spices to taste: pepper, garlic, salt, basil;

Preparation

Since the dough takes a few minutes to prepare, let’s first prepare the filling ingredients.

Rinse the cabbage and chop finely. Wash the carrots and grate them on a fine grater. Chop the onion too.

Place these vegetables in a saucepan and add 3 tablespoons of oil. Cover with a lid and simmer for 10 minutes. Add a little salt, add some other seasonings, mix and simmer for another 5-10 minutes until soft.

At the same time, you need to boil 3 eggs. Grind them and then add them to the vegetables.

Mix the dough. Beat 3 eggs with milk, add a couple of pinches of salt and flour. Stirred. Then add sour cream and mix thoroughly again, you can even use a whisk.

But the dough is not ready yet! Finely chop the green onions and stir them into the dough. This is the most important nuance. The dough will be thoroughly saturated with onion juice, aroma, and even change color a little.

All. There is filling, there is dough. Grease the mold with oil and pour in half the dough. Spread the stewed cabbage evenly and pour the rest of the dough on top.

Place the pie in an oven preheated to 180 degrees for 35-40 minutes.

Sand pie with cabbage and eggs

The outside is crispy shortbread dough, and the inside is aromatic and satisfying filling of boiled eggs and stewed cabbage. This pie can be prepared either closed (as in the photo) or open.

Ingredients:

Flour – 300 g.
Butter (margarine) – 150 g.
Egg – 1 pc.
Water – 2 tbsp. spoons;
Baking powder – 1 teaspoon;
Salt – 0.5 teaspoon;
Filling:
Cabbage – 300 g.
Eggs – 4 pcs.
Salt and black pepper – 2 pinches each;

Preparation

Let's start with the test. Mix flour with salt and baking powder. Grind the butter and flour into crumbs. Add water and beaten eggs. Knead the dough thoroughly, then put it in the freezer for 15-20 minutes.
Now it's time for the filling. Finely chop the cabbage and simmer in a frying pan until soft. Add salt and pepper. I stewed it in oil. 2 spoons of sunflower.
Boil the eggs and finely chop. Then mix with the prepared cabbage.
Take the dough out of the refrigerator, knead it and divide it into 2 parts.
Place one part of the dough on a baking sheet. Pre-grease the baking sheet with oil or line it with parchment.
Now comes the filling layer. Roll out the second piece of dough and place it on top of the filling, pinching the edges.
Preheat the oven to 180-190 degrees. Place the pie in it for 30 minutes.

Just cabbage mixed with eggs will quickly get boring. Why not diversify the taste of the filling with new products, spices and dressings?

Cabbage Pie Recipes

cabbage and egg pie

2 hours 30 minutes

140 kcal

5 /5 (1 )

A pie with cabbage- This is a very versatile dish. It is easy to bake; you can use several dough options based on your preferences. The ingredients are not expensive and are often on hand, and this pie can easily be fed to almost any number of guests. You can also choose to serve it as a main course or as an appetizer.

In Slavic cuisine, cabbage pies are very popular; boiled eggs, green onions or mushrooms are often added to the filling. A pie with cabbage, egg and cheese turns out very tasty; a version of this is also known pie with sauerkraut and egg.

Today I will tell you a recipe that is very tasty and easy to prepare. pie with fresh cabbage and egg in the oven. I will also share several test options that are suitable for it, and you can choose the one you like best.

Inventory and kitchen appliances

several deep bowls;
whisk;
rolling pin;
cutting knife;
grater;

pan;
mixing spatula;
baking tray;
baking paper.

Puff pastry

To bake a pie with cabbage and egg without yeast, but at the same time get a fluffy and airy dough, you need to choose puff pastry. The easiest thing, of course, is to buy ready-made, frozen dough in the store, but homemade dough is, without a doubt, more tasty, natural and healthy. It's easier to make than it looks, and once you try it, you'll never want to pick it up at the supermarket again.
There are several secrets for making puff pastry that will be useful to you:

Always use premium flour and don’t be lazy about sifting it.
The water should be cold, but not ice-cold, but it is better to add milk in a 1 to 1 ratio, this will improve the taste. If you replace milk and water with egg yolks, the dough will turn out incredibly fluffy and tender.
It is best to use salted butter or margarine (then you will need to add less salt to the dough) and with a high percentage of fat content. It must not be frozen, otherwise the layers may tear.

Required ingredients for puff pastry

Preparing puff pastry

Yeast dough

If you chose to create cabbage pie with egg yeast dough, you need to remember the nuances of its preparation.

All products for yeast dough should be at room temperature.
Try to avoid loud sounds and drafts. Yeast dough, like a living organism, senses vibrations around itself and does not react to them in the best way.

Necessary ingredients for yeast dough

Preparation of yeast dough

The simplest and fastest way to mix yeast dough– make it without dough, using dry yeast, which is poured into flour without the need for preliminary infusion.

Filling for cabbage pie

Necessary ingredients for filling

Preparing the cabbage pie filling

To make a tasty and juicy cabbage and egg filling for a pie, first let the eggs boil. After boiling, leave to simmer over low heat for another 10 minutes.
While the eggs are cooking, I need to shred the cabbage. I clean the head of cabbage from the first and spoiled leaves and wash it. For convenience, I cut it into several parts and chop it. This can be done on the special side of a grater or sliced thinly with a knife.
I finely chop washed and peeled onions in the same way.
I put a frying pan on the stove to heat up and pour vegetable oil onto it. I put the onion in the pan and leave to fry.
When it is browned, I pour the cabbage into the frying pan and mix well so that the onion does not remain at the bottom and does not burn.
When the cabbage has simmered a little in the pan, I sprinkle it with spices and mix well again.
While the cabbage continues to stew and smell delicious, I finely chop the eggs. The smaller the pieces, the better.
When the cabbage is completely cooked, soft and golden brown, let it cool and then mix with the eggs. The pie filling is ready.

I adore all kinds of spices, and not a single dish is complete without a spoon or two of something aromatic.

Did you know? In addition to onions, bay leaves and peppers, I recommend adding coriander, marjoram, cumin, cloves, red bell pepper and borage to stewed cabbage. You can select several of the most available spices from this list. And don't overdo the proportions. A pinch of each of these additives is enough for half a kilo of cabbage.

Cooking the pie

Roll out the finished dough into an even square.
I place the filling in the middle in a rectangle, leaving a little space along the edges at the top and bottom, and leaving wider stripes on the right and left.
I connect the right and left edges of the dough in the middle and pinch all the edges. This is the easiest way to close a cabbage pie.
You can use more original decoration options, for example, laying the top layers in a braid.
I preheat the oven to 200 degrees.
I brush the pie with yolk to get a glossy crust and put it in the oven.
The pie will be ready in about half an hour; you need to remove it from the oven when the crust is nicely browned.

To make the recipe even easier, you can bake it. pie with cabbage and egg in a slow cooker on the “Baking” mode.
White cabbage It has excellent taste and is also a filling and healthy vegetable. It contains a lot of useful substances, proteins, carbohydrates, potassium and vitamin C and, at the same time, it is completely free of fats. Therefore, a pie stuffed with cabbage is at the same time a nourishing, tasty and healthy dish.

Cabbage Pie Recipes

cabbage pie made from yeast dough

2 hours

150 kcal

5 /5 (1 )

My daughter and I bake something almost every weekend. She is a big fan of cabbage, so she most often asks me to cook cabbage pie. She has already learned from me not to be afraid to make dough and yeast dough. Now all I have to do is control the process from the outside. I hope that my recipes will help you learn how to cook quickly and easily. yeast dough pie with sauerkraut or fresh cabbage.

Closed pie with cabbage made from yeast dough

Bowl, baking sheet, cutting board, silicone brush, grater.

How to decorate a pie

Leave some dough. Forming a pie. Roll the remaining dough into ropes and we braid them. Place it around the pie. You can also stick different flowers And leaves and plant them on top.

Video recipe

How to do yeast dough for pie so that it turns out airy and soft, and also how to prepare a delicious cabbage filling for a pie? Watch the video with a detailed recipe that will answer all your questions.

Cabbage pie made from yeast dough - video recipe

Today we invite you to bake a lush pie with cabbage from yeast dough. The full version of the recipe is available at the link - http://www.iamcook.ru/showrecipe/8905

https://i.ytimg.com/vi/IRbTlFRwgzA/sddefault.jpg

https://youtu.be/IRbTlFRwgzA

2016-05-30T12:05:05.000Z

Try baking. It also turns out fluffy and tasty.

Recipe for cabbage pie made from yeast dough

Cooking time: 120 minutes.
Number of servings: 6.
Kitchen appliances and supplies: frying pan, silicone brush, baking sheet, grater, baking paper, rolling pin, bowl.

List of ingredients

Step-by-step preparation

Knead the dough

Making the filling

In the same way you can do

Hello my dears!

Today on our agenda is cabbage pie dough. Ah, that sounds so promising, right? Cabbage pie is something completely homey and cozy, straight from childhood. And who can argue that the most magical pies are baked by our wise grandmothers. We will comprehend the theory, so that later in practice we can approach their culinary magic.

Have you ever thought that pie is like Lego? Play and combine. There are always several dough options, and if you multiply them with filling options, each time a new delicious story emerges.

Types of dough for cabbage pie

Believe me, there is a lot of room for imagination here! Firstly, we can make a yeast-free cake, and then here are your options:

Kefir dough. A sort of light and quick analogue of yeast dough. Well, kefir that has stagnated in the refrigerator, which obviously no one will drink anymore, can be used up by using it to make something delicious from the oven.
Sour cream dough. It turns out tender and crispy, it is rather a variation from the field of puff pastry. So, if a lonely open jar of sour cream standing alone is your case, this recipe is waiting for you.
Simple yeast-free dough, which can be kneaded even on water. There are generally a minimum of ingredients and body movements, and if time is short, then why not?
Dough for quick jellied cabbage pie. It comes out liquid, and the jellied pie just begs to be called “lazy.” And also “cabbage charlotte” - this is also said about him. We can bake it either in the oven or in a slow cooker - another plus.
Well, then comes the heavy artillery - yeast dough. It is with this that those same airy and porous grandma’s miracle pies come out of the oven. Many people are frankly afraid of dough recipes with yeast. And then, having done it once, they do it again and again. Yes, it takes more time, but if you carefully follow all the steps, everything will work out, don’t doubt it!
A special highlight of our today’s program will be ready-made puff pastry. Here everything is as easy as a piece of cake - reach out to the freezer and take out the package you bought in advance. But there are also some nuances, about them below.

Well, since they told A, now there’s no getting away from B, and therefore...

To begin with, several options for fillings for cabbage pie

Let's immediately decide that we always shred the cabbage for the filling into thin strips, which we then cut crosswise into 2 or 3 cm pieces. This is so that when biting it does not “stretch” out of the pie. Aesthetics are no less important to us than taste and aroma, right? Well, decide which of the fillings will go down well in your family:

1. Cabbage filling “like our grandmothers do”

Grocery list:

cabbage - 1 strong head
onions - 3 or 4 heads
butter - 100 g
boiled eggs - 5 pcs
dill, green onions - a modest bunch each
vegetable oil - a little for frying
salt and spices - to your taste

Preparation:

Heat vegetable oil in a suitable frying pan (medium heat will be just right), add salt and a pinch of sugar. Sauté the onion in oil until pleasantly translucent. The onion itself, meanwhile, is pre-cut into thin half rings.
Pour boiling water over the cabbage, already prepared as we agreed, add a little salt and wait until it boils (here we need high heat), and then boil for 5 to 7 minutes until soft.
Remove the liquid from the cabbage (it’s convenient to do this through a colander), rinse it thoroughly with cold water and leave to drain.
Next, we will take the cabbage with our hands, “squeeze” the remaining liquid out of it and place it in a bowl with onions.
Without being lazy, mix the filling in the frying pan and add butter to it. We will not remove from the heat for another 2-3 minutes so that the butter melts. Let's cool.
We will cut the boiled eggs quite coarsely, and we will chop the greens into smaller pieces. Combine them with the cabbage-onion mixture and season with your favorite spices.

That's it, you can put it in the pie!

Here are two small life hacks for you:

add the eggs to the completely cooled cabbage and onion mixture, this is important. Otherwise, the yolk will dissolve and be “lost” in the filling.
You can easily make this filling for future use by preparing more at once and putting some in the freezer.

2. Recipe for the classic filling (with cabbage and carrots)

Grocery list:

cabbage - 1 small head
carrots - 2 or 3 medium sized pieces
boiled eggs - 3 pieces
oil for frying - butter or vegetable, whatever you like
salt and spices - of your choice and taste

Preparation:

1. We will grate the carrots coarsely, and chop the cabbage, as agreed above.

2. Arm yourself with a frying pan and add vegetables to the heated oil, mix and simmer for 30-40 minutes until softened.

3. Let the filling cool, add chopped boiled eggs and spices. Ready!

3. Our usual filling of cabbage, carrots and onions with the addition of tomato

Grocery list:

cabbage - 1 medium sized head
onions - 3 medium heads
carrots - 1 large or 2 small ones will do
tomato juice
oil for frying - butter or vegetable, whichever is closer to you
sugar, salt, ground pepper, bay leaf

Preparation:

Let's process the vegetables - grate larger carrots, cut the onion into thin half rings, and chop the cabbage using our universal method.
Take a little vegetable oil, fry the carrots and onions in it for a short time, and then add cabbage, salt, ground pepper, and don’t forget about sugar (here, rely on your taste sensations).
We will simmer until the juice that the cabbage gave evaporates, after which we will add tomato juice and add a bay leaf (here it is if desired).
Let's keep it all in the pan for a while, then get rid of the remaining liquid by draining it through a colander. All you have to do is let it cool and you can add the filling to the dough!

4. For those who like something savory - stuffing with sauerkraut and carrots

Grocery list:

sauerkraut - 300/400 g
carrots - 1 piece
onion - 1 small head
sugar - 0.5 tsp.
ground pepper and salt - as much as you like
vegetable oil - a little for frying

Preparation:

Let's grate the carrots, this time take a medium grater, and cut the onion into medium cubes.
Fry the vegetables until they are ready in heated vegetable oil.
Let’s squeeze the sauerkraut, sparing no effort, add it to the vegetables, add salt and pepper right away, and don’t forget about the sugar.
Now simmer for another 25-30 minutes (here we need a small fire), do not forget to stir from time to time. That's it, let it cool and we can put it into the pie.

These are just a few basic filling options. Now you can turn on your imagination and complement each of the options with those ingredients that are most loved in your home. Eg:

dairy products. Try using milk (or even cream) when stewing the filling, you will see how delicate the taste becomes. And grated cheese will add volume and sound to the filling. It can be mixed into the filling until smooth, or simply spread over it as an additional layer.
mushrooms themselves ask to be added to our cabbage, right? They are stewed together with carrots and onions, waiting for the liquid that was released at first to evaporate.

In fact, you can add any products to the filling that seem suitable to you. Gastronomic experiments are what moves culinary art forward.

So, we have studied the theory of the dough, we have decided on the variety of fillings, let’s move on to practice. Go!

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Grocery list:

flour - 500g
kefir - 200 ml
eggs - 2 pcs
vegetable oil - 2 tbsp.
sugar - 2 tsp.
salt - 1 tsp.
soda - a pinch

Preparation:

The flour, which we have prudently sifted in advance, mix it thoroughly with sugar, as well as salt and soda. It’s even better to do it with a whisk. Then all the components of the dry mixture will “disperse” evenly in it, and the finished pie is guaranteed to have nothing that crunches in your teeth. Plus, we will saturate the mixture with oxygen, which we really need so that the dough can then rise properly and become airy.
Pour kefir into the prepared dry mixture along with eggs and vegetable oil. Without being lazy, we will knead until it all becomes a homogeneous substance. The dough will be elastic and pleasantly elastic, with a consistency close to yeast.
Let's let it sit for a while so that the gluten develops. contained in the flour is properly swollen.
We divide it equally and we will roll the layers. The cabbage filling will go to the bottom one, you can simply cover the top with the second one (the main thing is to carefully pinch the edges) and do not forget about brushing with egg yolk. You can go the other way - cut the top layer into strips, which are laid out on top of the filling in an appetizing mesh.
Place the pie in the oven at 180 g and enjoy the aromas spreading throughout the kitchen. It is usually baked for 40-50 minutes.

2. Dough with sour cream for a tender cabbage pie

Grocery list:

sour cream - 100 ml
flour - 300 g
baking powder - 1 tsp.
egg - here we will make do with 1 piece
butter - 150 g
salt - 0.5 tsp.
sugar - 1 tbsp.

Preparation:

Let's combine all the dry ingredients of the recipe, which is flour and salt, plus sugar and baking powder.
Now add the egg and sour cream to them, stir thoroughly.
Place the chilled butter into the resulting mass, which we cut in advance with a cold knife into 1×1cm cubes, and now quickly (this is so that our butter does not have time to melt from the heat) knead the dough.
Form the dough into a ball, wrap it in cling film and put it in the refrigerator for an hour.
Next, roll out two layers. Prick the bottom one with a fork - it will take on the filling. We’ll decorate the top one to your taste—flowers and leaves cut out from dough will come in handy here, or, as in the recipe above, we’ll make a neat mesh.
Brush the pie with egg, put it in the oven, now all you have to do is wait for it to be ready - this is about 40-50 minutes.

By the way, take note of a couple of tricks:

There is usually too much of a whole chicken egg for greasing the pie. And, in order not to place its remains somewhere later, you can take a quail egg for these purposes.

A good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizingness and give a slight crunch to the taste.

3. Jellied dough for a delicious “lazy” cabbage pie

Grocery list:

kefir – 250 g
sifted flour - 250 g
eggs - you will need 2 pieces
butter for greasing - 10 g
soda - 1 tsp.
salt - 0.5 tsp.

Preparation:

Mix soda and salt in kefir, cover and send to a warm place, let it stay there for 10 minutes.
Now add eggs to the kefir, which has grown considerably in volume, and beat the mixture.
We carefully mix the sifted flour with the already obtained workpiece. The result will be a fairly liquid dough, everything is ok, that’s how it was intended.
To further facilitate our own efforts to remove the pie, we will line the form with parchment, and, in turn, do not forget to coat it with butter.
Pour in half of our batter and place the pre-selected and prepared filling on it. All that remains is to pour the remaining half of the dough on top of the cabbage. We put our lazy pie in the oven. We will bake the oven at 180 degrees, this will take 40 or 50 minutes.

A nice bonus of the jellied pie (besides, the recipe is primitive and requires minimal time) is that it is very convenient to bake it in a multi-cooker assistant.

4. Dough without yeast for the simplest cabbage pie

Grocery list:

flour - 500 g
butter - 250 g
salt - 0.5 tsp.
egg - 1 piece will be enough
water (or maybe milk) - 25 ml

Preparation:

Let's combine the flour, which we first sift as always, and salt.
Chop the butter, still cold, into cubes, put it in flour and quickly chop it all with a knife until the mixture becomes fine crumbs.
Let's beat the egg, add water (or milk) to it, stir it all one more time and send this mixture to our chopped crumbs.
Let's knead the dough (of course, imagining in the process how delicious the pie will be).
All that remains is to keep it in the refrigerator for about 20-30 minutes, and then arm yourself with a rolling pin and form the cake.
We wait for readiness at the same 180 degrees.

5. A simple recipe for yeast dough for your favorite cabbage pie

Grocery list:

flour - 640 g
milk - 250 ml
egg - 1 pc.
pressed live yeast - 30 g (or replace with dry yeast - then 10 g)
vegetable oil - 4 tbsp.
sugar - 5 tsp.
salt - 0.25 tsp.

Preparation:

First, grind the egg, salt and sugar.
Let the yeast disperse in warm (just not hot, at a temperature no higher than 30 degrees!) milk, add the already prepared egg to it, mix everything.
Little by little, in several batches, we will add sifted flour to our mixture of eggs and milk, and so gradually knead a very elastic dough.
Finally, add vegetable oil and knead the dough one more time. It will be pleasant to the touch and slightly glossy in appearance.
Now we cover our yeast dough - it’s time for it to go to the rise in a cozy and warm place, 20-30 minutes will be just right.
Let's wait, make sure that the dough has grown significantly, knead it and let it rise again. All!
Next, everything is as usual - we form the pie in such a way as to amaze the family not only with its taste, but also with its appearance (a yeast pie deserves some effort in decorating it). We put it into the oven, which is already waiting at 180 degrees. We are waiting and looking forward!

And the main life hack that works 100% with yeast dough is to do it slowly and only in a good mood!

6. Cabbage pie made from ready-made puff pastry

Here the only question is choice, because ready-made puff pastry can also be made with yeast or without yeast.

The main difference between one and the other is the number of layers. Dough without yeast, as a rule, has 140 or more. But for yeast dough, 30 layers would be a good indicator. As they say, feel the difference.

And therefore, yeast puff pastry is softer, rises better and grows in volume during baking. And, oddly enough, it is lower in calories - about 240 kcal per 100 g.

But yeast-free puff pastry, since there are many more layers in it, and butter is hidden between them, already has 450 kcal per 100 g. This dough is drier, and the layers in the finished baked goods are better defined.

There are no particular differences in taste between them, so only your preferences play a role here.

Another nuance is that store-bought puff pastry should be thawed at room temperature, and here it is important to avoid high heat in the kitchen, because then the butter between the layers can melt and, in fact, the effect of puff pastry itself will not manifest itself during baking.

Ugh! As you can see, the simple phrase “cabbage pie” hides a wide scope for experimentation and creativity. Go ahead and find your perfect pie.

And in between experiments in the kitchen, be sure to stop by, we still have a lot of interesting things in store. Bye bye!