Pie with cabbage and onions is an example of universal baking. This cake can be served for breakfast with a cup of coffee, afternoon tea or dinner. It will be appropriate even for a walk with a picnic in the park with children.
Such baked goods are very nutritious and high-calorie, therefore, when dieting, you need to use it in a small amount. It is interesting that for the filling you can take different types of cabbage: white cabbage, broccoli, cauliflower, Brussels or Beijing. After extinguishing it, frying it, boiling it in water or, as in the case of Beijing cabbage, use fresh raw. Due to this, you can reduce the amount of fat in the finished cake.
Filling from cabbage and onions is perfect for yeast dough, and for fresh and even liquid aspic. The shape of the pie can also be changed, for example, by preparing one large pie in a detachable form or sticking many small pies on one tooth. A closed or beautifully decorated open cake will always delight you with its unique taste and aroma!
Cabbage pie (step by step recipe) - general principles of preparation
Choosing white cabbage you need to pay attention to its leaves. They must be resilient and dense. The head itself should be free of dark spots, cracks and unpleasant odors. The optimal weight of cabbage, not oversaturated with nitrates, will be not less than a kilogram. The head should be white in color without black dots.
Brussels sprouts need to choose a bright green color and preferably a small size. They should not have dark spots and yellowness. A product that is sold with a branch is stored longer. Peking cabbage is best chosen with elastic leaves and without any damage and stains.
For the dough, flour must be taken in a high grade, which must be sieved. All other dairy products (milk, butter, sour cream) must be fresh and verified brands.
Ready yeast dough must be removed for two hours in a warm place. During this time, it will need to be crushed a couple of times again. It should increase several times. With such a test, the cake is lush and tender. Fresh dough will also need to be removed to "ripen." A quarter of an hour will be enough for this.
Yeast dumpling cabbage pie: step by step recipe
Ingredients for the dough:
• 500 g of wheat flour;
• 100 g of granulated sugar;
• 80 g butter;
• 180 ml of milk;
• two chicken eggs;
• a pinch of salt;
• 11 g (sachet) of dry, fast-acting yeast.
For filling:
• 600 g of white cabbage;
• 100 g of onion;
• 30 ml of vegetable oil;
• salt to taste;
• ground pepper to taste.
Cooking method:
1. A step-by-step recipe for a pie with cabbage begins with the preparation of the dough. To do this, pour the milk into the pan.
2. We put it on the fire and slightly heat the milk.
3. Remove the pan from the stove.
4. Add soft butter, sugar, a pinch of salt and one egg to the milk.
5. We mix everything with a whisk or hands.
6. Pour dry yeast to the liquid mass of products. Stir until dissolved.
7. Sift the wheat flour.
8. Half of the flour is immediately poured into a pot with liquid components.
9. Knead the dough with your hands.
10. Then pour the second half of the flour onto the table.
11. There, we throw out the batter from the pan.
12. Combining with flour, mash everything and knead elastic dough.
13. Put the resulting lump of dough in a clean bowl.
14. Cover it with a towel or cling film.
15. Put the dough in a warm place without a draft to “ripen”.
16. In the meantime, there is time for the preparation of the filling. We clean white cabbage from dry unfit leaves.
17. Rinse selected cabbage leaves with water.
18. Finely chop the cabbage with a sharp knife on a cutting board. This can also be done using a food processor.
19. Onions are cleaned of dry skin. We rinse the heads under running water.
20. Finely chop the onion. First, cut it into halves, then cut along the fibers into half rings, and then cut against the fibers into small cubes.
21. Pour vegetable oil into the stewpan.
22. We put on a slow fire.
23. We spread cabbage and onions in a stewpan.
24. Cover with a lid and do not touch for 2-3 minutes.
25. Then carefully mix the cabbage.
26. Again, close the lid to extinguish.
27. In the meantime, you can return to the test. It rose a little. Hand forward it to the bottom of the bowl.
28. Again, cover the dough with a film to continue the fermentation of yeast.
29. Meanwhile, cabbage can be salted and pepper for now.
30. Stir our cabbage filling. Cabbage should be half ready.
31. When all the cabbage juice has evaporated, fry the filling for 1-2 minutes.
32. Remove the stewpan with cabbage and onions from the stove and set to cool.
33. Meanwhile, the dough rose again. Now we take it out to the table.
34. We divide the dough into two parts. One part will go to the bottom of the pie, it should be slightly larger than the second.
35. We spread the baking sheet for baking with baking paper. You can additionally grease with vegetable oil so that the cake does not stick.
36. Most of the dough, without rolling out, spread on paper.
37. Hands distribute the dough on the surface of the baking sheet in an even layer. There is no need to make beads here.
38. We spread the slightly cooled filling on the dough.
39. The second part of the dough can be rolled out a little with a rolling pin. So that the top coating of the pie was uniform in thickness.
40. Cover the pie with dough. We pinch the dough beautifully from the sides.
41. In the center of the pie we make a hole for steam to escape. Just cut a hole with a knife in the upper layer of dough. You can nicely shape this hole by turning its edges out.
42. The remaining egg, previously beaten until smooth, grease the top of the pie.
43. Leave the baking sheet on the table for 12-15 minutes.
44. Turn on the oven at 200 ° C.
45. We put a pie in it.
46. Bake for about 30-40 minutes until golden brown on top of the cake.
47. According to the step-by-step recipe, the cooked pie with cabbage should turn out to be airy and very tender.
Cabbage pie with green onions and unleavened cheese: step by step recipe
Ingredients for the dough:
• a pound of wheat flour;
• 200 ml of sour cream of any fat content;
• two chicken eggs;
• bag of baking powder for the test;
• 100 g of granulated sugar;
• a pinch of salt;
• 60 g butter;
For filling:
• 300 g Brussels sprouts (if desired, can be replaced with Beijing);
• bunch of green onion feathers;
• 30 ml of sunflower oil;
• 100 g of hard cheese.
Cooking method:
1. In a bowl for kneading dough, break two eggs.
2. Add sugar, sour cream and softened butter.
3. Season with salt.
4. All components are thoroughly mixed until a homogeneous structure. This can be done manually or with a whisk.
5. Separately mix the flour and baking powder.
6. Sift the flour mixture through a sieve onto a clean and dry table.
7. In the center of the flour we make a depression similar to a crater of a volcano.
8. Pour sour cream mixture into this cavity.
9. By quick movements of the hands we collect the flour from the edges to the center.
10. Knead the dough.
11. Remove the finished dough in any bowl and cover with a film. In 10-15 minutes it "ripens".
12. For the filling, rinse the cabbage and onions with water.
13. Finely chop the cabbage in the form of straws on the cutting board first.
14. Then chop the green onion into small rings.
15. Pour vegetable oil into the pan.
16. We put it on a slow fire.
17. Transfer the cabbage into the pan.
18. Cover and simmer. If Beijing cabbage is used, it does not need to be pre-cooked. And finely chopped, you can immediately lay on the dough, laying out the filling.
19. After a few minutes, mix the cabbage and simmer further until soft. Now you can add spice to the cabbage. You do not need to salt, otherwise, along with brackish cheese, the filling will be salted.
20. Then remove the pan from the stove and cool.
21. The dough is divided into two parts (3/4 and 1/4).
22. We roll out one part with a rolling pin (not thin).
23. Spread a layer of dough on a pre-greased and lined baking sheet baking paper.
24. Hands trim the edges of the dough, form the sides.
25. Put the stewed cabbage on the dough layer.
26. Sprinkle with green onions.
27. Cheese grated on a fine grater directly on the stuffing of cabbage and onions.
28. We try to distribute the cheese evenly.
29. On the table, roll out the second layer of dough with a rolling pin. This layer should be thinner than the first.
30. We cut a rolled sheet into a table or curly knife into strips of approximately equal width.
31. With these stripes we form a pattern on the top of the pie (you can make a lattice).
32. Then we bend the sides slightly inward so that the filling does not fall out.
33. Along the edge of the pie, we also lay a strip of dough.
34. Put the cake in a preheated oven (at 200 ° C) for 30-40 minutes.
35. When covered with a uniform blush, the pie with cabbage and cheese is ready. A step-by-step recipe now only involves cooling the baked goods before use.
Cabbage pie (step by step recipe) - tricks and tips
• To make the cabbage juicy and soft, you can add a small piece of butter during frying.
• Before sending the baking pan with the cooked cake into the oven, it is advisable to leave it for a quarter of an hour at room temperature. So the dough will rise a little and be airy.
• To make the cake beautiful and ruddy, you can grease it with a beaten egg before going to the oven.
• To prevent the cake from being wet and sticky, after cooking it needs to be infused for several minutes.
