How to bake cabbage pie quickly. Very tasty and simple pies with cabbage on kefir


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:

  1. 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 by putting it into something delicious from the oven.
  2. 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 is your case, this recipe is waiting for you.
  3. Simple yeast-free dough, which can be kneaded even in water. There are generally a minimum of ingredients and gestures, and if time is short, then why not?
  4. 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.
  5. 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!
  6. A special highlight of our program today will be ready-made puff pastry. Here everything is as easy as a piece of cake - reach into 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:

  1. 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.
  2. Pour boiling water over the cabbage, already prepared as we agreed, lightly salt it and wait until it boils (here we need high heat), and then boil for 5 to 7 minutes until soft.
  3. 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.
  4. Next, we will take the cabbage with our hands, “squeeze” the remaining liquid out of it and place it in a bowl with onions.
  5. 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.
  6. 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:

  1. Let's process the vegetables - grate larger carrots, cut the onion into thin half rings, and chop the cabbage using our universal method.
  2. Let's take a little vegetable oil, fry carrots and onions in it for a short time, and then add cabbage, salt, ground pepper, and don't forget about sugar (here focus on your taste sensations).
  3. 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).
  4. 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:

  1. Let's grate the carrots, this time take a medium grater, and cut the onion into medium cubes.
  2. Fry the vegetables until they are ready in heated vegetable oil.
  3. We’ll squeeze the sauerkraut, sparing no effort, add it to the vegetables, add salt and pepper right away, and don’t forget about the sugar.
  4. 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:

  1. 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.
  2. 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.
  3. Let's let it sit for a while so that the gluten develops. contained in the flour is properly swollen.
  4. 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.
  5. 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:

  1. Let's combine all the dry ingredients of the recipe, which is flour and salt, plus sugar and baking powder.
  2. Now add the egg and sour cream to them, stir thoroughly.
  3. 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.
  4. Form the dough into a ball, wrap it in cling film and put it in the refrigerator for an hour.
  5. 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.
  6. 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:

  1. Mix soda and salt in kefir, cover and send to a warm place, let it stay there for 10 minutes.
  2. Now add eggs to the kefir, which has grown considerably in volume, and beat the mixture.
  3. 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.
  4. 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.
  5. 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:

  1. Let's combine the flour, which we first sift as always, and salt.
  2. 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.
  3. Beat the egg, add water (or milk), stir it all one more time and add this mixture to our chopped crumbs.
  4. Let's knead the dough (of course, imagining in the process how delicious our pie will turn out).
  5. 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.
  6. 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:

  1. First, grind the egg, salt and sugar.
  2. 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.
  3. 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.
  4. Finally, add vegetable oil and knead the dough one more time. It will be pleasant to the touch and slightly glossy in appearance.
  5. 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.
  6. Let's wait, make sure that the dough has grown significantly, knead it and let it rise again. All!
  7. 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 in 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 oil 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!




In winter, one of the most accessible vegetables in our region is cabbage. You probably know that domestic white cabbage in winter will give you much more vitamins and nutrients than greenhouse vegetables. One of the options for preparing cabbage is pies.

Cabbage pie can be a dessert, an appetizer or an excellent main course. There is a huge variety of preparations for cabbage pies. We have tried to collect for you the most delicious and easy-to-prepare recipes for cabbage pies. It is very important to properly prepare the dough for a cabbage pie, therefore, close attention is paid to the dough in each recipe.

Before you proceed to study our article, we invite you to look at our photo recipes for cabbage pies:

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Cabbage Pie Recipes

This is the most traditional recipe for cabbage pie, because the yeast dough and cabbage combine perfectly and complement each other in taste. Yeast pie with cabbage to prepare the dough requires: 7 grams of dry yeast, 500 grams of flour, salt, one hundred grams of butter, 200 ml of milk and two eggs. For the filling, use 150 grams of cabbage, salt and pepper, two eggs and vegetable oil for frying.
To prepare the dough, you need to add warm milk with yeast to the flour. To do this, add one hundred grams of flour, mix and place in a warm place for fermentation. When the dough rises, salt the dough, add eggs and butter. Mix everything and leave to rise. To prepare the filling, finely chop the onion and cabbage and fry for twenty minutes until soft. Beat the eggs separately, add them to the cabbage, and simmer with salt and pepper for another five minutes.

Divide the dough into two parts. Line a baking tray with baking paper, grease it with oil and place half of the rolled out dough. Next, lay out the filling and the rolled out second part of the dough. Pinch the edges, but do not forget to make holes for steam to escape. Place the pie in the oven and bake until brown at 180 degrees.




This is a hearty pie made from cottage cheese dough. For the dough of this cabbage pie, take 200 grams of cottage cheese (9%), one egg, four tablespoons of vegetable oil, salt, a pinch of baking powder, eight tablespoons of flour, a mixture of dried herbs. For the filling you need to use 500 grams of minced meat and 150 grams of cabbage, also a tablespoon of vegetable oil and 20 grams of butter, salt and pepper to taste. Fry the minced meat in vegetable oil for five minutes, add very thinly chopped cabbage and fry for another ten minutes. Then add salt and pepper, add a piece of butter, mix everything well and set aside.

To prepare the dough, mix cottage cheese, vegetable oil, egg, salt and herbs. Add flour mixed with baking powder. Wrap the dough in cling film and place in the refrigerator for half an hour. Now divide the dough into a larger and smaller portion. Roll out the larger one into a layer half a centimeter thick and place it in a greased mold. Roll out a smaller portion of the dough and divide it into strips. Place the filling in the form with the dough and make a lattice of dough strips on top. Bake for 40 minutes at 200 degrees.




To prepare, take about a kilogram of white cabbage, 500 ml of sour cream, three tablespoons of tomato paste, two teaspoons of salt and spices to taste. Cut the stalk from the head of cabbage, and place the head of cabbage in a pan with hot water for 15 minutes. Cook over medium heat, then remove the head of cabbage and let it cool slightly. After the parka, the leaves will become pliable; they must be removed and the water allowed to drain. The sauce is made from sour cream, tomato paste, salt and pepper. Place a layer of cabbage leaves on the bottom of the mold, for which you must have a lid. Drizzle with two tablespoons of sauce, then another layer of leaves and more sauce. Do this until the food runs out. The last layer should be the sauce. Cover the pie with a lid and place in the oven at 180 degrees for two hours. You will get a very beautiful and incredibly tasty layered pie with cabbage.

By the way, they can also be an excellent alternative to the pie, the recipe for which can be found in the link.




To prepare the pie, take 50 grams of butter, four eggs, 200 grams of flour, 400 ml of cream (33%), 250 grams of grated cheese, a teaspoon of nutmeg, and salt. You also need 400 grams of fresh or frozen champignons, 300 grams of finely shredded white cabbage, 500 grams of chicken fillet. To prepare the dough, add three tablespoons of cold water, melted butter, an egg, and half a tablespoon of salt to the flour. Place the dough, then roll it into a ball and, wrapping it in cling film, put it in the refrigerator for thirty minutes.

To prepare the filling, chicken fillet should be boiled and chopped very, very finely. Fry mushrooms with cabbage. Mix all ingredients for the filling and salt very well. All that remains is to prepare the filling, for which you mix cream, nutmeg and salt, grated cheese and eggs. Meanwhile, the dough has cooled sufficiently and you can start assembling the pie. The dough must be rolled out thinly and distributed into the mold. Place the filling and pour the filling on top generously. Bake for 50 minutes.




Cabbage is such a suitable vegetable for pies that baking can even be done using sauerkraut. For the dough you need 500 grams of flour, 11 grams of dry active yeast, two tablespoons of sugar and a pinch of salt, a chicken egg, 250 ml of milk and six tablespoons of vegetable oil. For the filling you need 70 grams of butter, 300 grams of sauerkraut, three onions, 300 grams of boiled meat, spices and salt to taste. Dissolve yeast, sugar and salt in heated milk. Mix everything, add a little flour and vegetable oil. Gradually add all the flour and knead the dough. Let the dough rest for an hour before covering it with a towel. To make the filling, pass the boiled meat through a meat grinder. Fry finely chopped onion in a frying pan with vegetable oil, then add cabbage to the onion and simmer for ten minutes, add meat, salt and spices, fry for another ten minutes.

Knead the dough again and leave for another forty minutes. Then divide the dough into two parts. Most of it will go to the base of the pie, and a small part will decorate the top of the pastry. Roll out the bottom part and place in a greased form. Grate the butter and spread evenly onto the crust. The minced meat is placed on the dough with butter. From the second part, make any pattern for a pie with sauerkraut. Leave the pie for thirty minutes, then brush with yolk and put in the oven for 50 minutes, bake until golden brown.




The pie filling turns out tender and tasty when it contains not only cabbage, but also a boiled egg. To prepare baked goods according to this recipe, you need the following products: 500 grams of puff yeast dough, 300 grams of white cabbage, 200 grams of granular cottage cheese, two eggs (boil two and leave two raw), one hundred grams of hard cheese and sour cream, a teaspoon of salt and sugar, greens to taste. Finely chop the cabbage and fry in vegetable oil, then add salt and sugar, spices, boiled and chopped eggs, chopped herbs and cottage cheese. Place the dough in a mold with foil greased with vegetable oil. Place the dough in the oven for 10 minutes. Now put the filling on the warm pie, pour sour cream mixed with eggs. Sprinkle everything with grated cheese and place in the oven for another half an hour. After turning off the oven, let the cake sit in it for another ten minutes. Then your filling will be well compacted and will not flow when cutting the pie.

And you will probably like it, which is prepared simply and quickly, and tastes simply delicious.




This cabbage pie recipe with photo differs little in appearance from a traditional pie made with yeast dough. But in the taste you will feel obvious lightness and new notes. To prepare the dough, take a glass of kefir and two glasses of flour, two eggs, three tablespoons of vegetable oil, half a teaspoon each of salt and soda. For the filling you will need 300 grams of cabbage, one onion, salt and pepper. Knead the dough from all the listed ingredients and mix it well. The consistency of the dough should be like thick sour cream, without any lumps. For the filling, chop the cabbage and onion and fry in a frying pan with butter. Then add a little water and simmer the filling for twenty minutes until cooked. Line the pan with paper and pour out half of the dough. Place all the filling on top and pour the second half of the dough. Bake for thirty minutes at 200 degrees.




A very tender pie that cooks quickly. By the way, the recipe is universal, so next time you can replace the cabbage filling with meat or fish filling. For the filling when preparing a cabbage pie, take 450 grams of cabbage and half a teaspoon of salt. To prepare the dough you will need a glass of flour, one hundred grams of butter, three eggs, 250 grams of sour cream (10% fat), half a tablespoon of sugar, a little baking powder, two teaspoons of sesame seeds. Chop the cabbage, grate with salt and leave. If you are preparing a pie with old cabbage, it is recommended to simmer it for about ten minutes. Mix sour cream and eggs, add soft butter, salt and sugar, flour, baking powder. The dough should have the consistency of sour cream. Grease a multicooker pan with oil and pour half of the dough into it. Squeeze the cabbage from the juice and place it on the dough, pour the second part of the dough on top, sprinkle with sesame seeds. The multicooker is turned on to the “baking” mode and cook for an hour. Then set the “baking” mode for another twenty minutes. Open the lid and cool the pie, then you can put it on a plate.




Cabbage pie is a relevant vitamin dish at any time of the year. Treat yourself and your loved ones to delicious cabbage pastries.

This cabbage pie is very easy to prepare; you don't even have to simmer the filling. The recipe was sent by Guzel Maharram:

When I made cabbage pies, I always stewed the cabbage a little. But one of my friends was surprised and said: “I never stew cabbage in a pie, because it loses its flavor.” In response to my doubts that it would not be baked, a friend replied: “If the meat is baked, why won’t the cabbage be baked.”

After that, I tried to bake a pie with raw cabbage. Everything was baked. This pie turns out lighter, and the filling has a delicate taste. But if you want, you can. It will still be delicious.

Cabbage pie

Compound:

baking tray – 35 x 40 cm

Dough:

  • 150 ml vegetable oil (ghee or melted butter)
  • 250 ml water
  • 1 teaspoon salt
  • 500 g flour

Filling:

  • 900 g cabbage
  • 1 tbsp. spoon of salt
  • 1/2 teaspoon (other spices are also possible)
  • 100-150 g butter (for a lean version: 2 tbsp. vegetable oil or add fried carrots to the filling)

How to make cabbage pie - recipe:

  1. The dough for cabbage pie is the same as in the “” recipe. Mix water, oil and salt, add flour and knead into a soft dough. Cover and set aside.

    Dough

  2. Cut the cabbage into strips.

    Shredding cabbage

  3. Add salt and asafoetida to it. We knead with our hands. (For a lean version, add vegetable oil or fried carrots, you can also add onions if you eat them.)

    Mine with your hands

  4. Tear off 2/3 of the dough, roll it out thinly and place it on a baking sheet, letting the edges hang down a little.

    Lay out the dough

  5. Distribute the cabbage filling over the dough.

    Raw cabbage filling

  6. We lift the edges of the dough and pinch them as in the photo. Place pieces of butter on top of the cabbage. (For the Lenten version - not necessary.)

    Making cabbage pie

  7. We also roll out the remaining dough and place it on top. We combine it, pinching it nicely, with the dough on the baking sheet. Using a fork, pierce the pie repeatedly.

    Pinching the pie

  8. Bake the cabbage pie for 35-45 minutes in an oven preheated to 220 ºC.

    Cabbage pie is ready

That's all! Cut and serve.



Cabbage pie

P.S. Don't forget, new delicious recipes are waiting for you.

Bon appetit!

Julia author of the recipe

Delicious homemade baked goods are a great way to not only please your loved ones, but also an opportunity to save money. The list of its most delicious and inexpensive options includes, for example, cabbage pie. It is prepared simply.

Ingredients: approximately 280 g cabbage forks, 2 eggs, 1/3 teaspoon baking powder, 3 tbsp. spoons of sour cream, a large spoon of light sesame seeds, 45 g of creamy margarine, 2 tbsp. spoons of mayonnaise, 5 tbsp. spoons of high-grade flour, a pinch of a mixture of peppers.

  1. It is better to turn on the oven for heating in advance. The vegetable is finely chopped and rubbed directly with your hands until softened.
  2. Eggs are beaten into a separate bowl, salted, mixed with mayonnaise and sour cream. A mixer is a great time saver for a cook.
  3. Bulk components are added. It is advisable to sift the flour together with baking powder.
  4. Place shredded cabbage in a pan lined with parchment. It is seasoned with salt and pepper. Pieces of margarine are laid out on its surface.
  5. The dough obtained in step 3 is poured on top. It is decorated with sesame seeds.

Cook the pie for 35 minutes until golden brown.

How to cook in a slow cooker?

Ingredients: about 430 g of cabbage, a faceted glass of high-grade flour, ½ teaspoon of sugar and salt in the dough, the rest for the filling to taste, half a stick of butter, 2/3 tbsp. spoons of baking powder, 3 eggs, a full glass of light sour cream.

  1. To prepare the filling, the vegetable is finely chopped and ground with salt. After some time, the mass is squeezed out of the juice.
  2. For the dough, combine all other products from the recipe. First sour cream with eggs, then softened butter, then sifted flour with baking powder.
  3. The dough is placed in the “smart pan” in two layers. The filling is located between them.

The cabbage pie is baked in a slow cooker for about an hour in a suitable program. The treat is taken out only when it is hot.

The simplest jellied pie with cabbage

Ingredients: faceted glass of high-grade flour, 3 eggs, glass of kefir, 60 ml of refined butter and 40 g of butter, rock salt, half a kilo of fresh cabbage, 0.5 teaspoon of soda.

  1. The cabbage is thoroughly washed, cut into small pieces, salted and fried until golden brown in any fat.
  2. The melted butter is combined with sunflower oil.
  3. In a large bowl, mix the remaining ingredients (only one of the eggs). The oil mixture is also poured onto them.
  4. A small amount of dough is poured into an oiled frying pan. The cabbage filling is distributed on top, which is again covered with dough.
  5. Future baked goods are brushed with the remaining beaten eggs.

Prepare the jellied pie with cabbage in a hot oven for 45-55 minutes.

From kefir dough

Ingredients: a small head of cabbage, a faceted glass of full-fat kefir, 2 eggs, a handful of grated cheese, ¾ tbsp. high-grade flour, 3-4 slices of ham, ½ teaspoon of soda.

  1. Cabbage is chopped into small pieces. Next, it is stewed until half cooked in a minimum amount of oil. If desired, you can add carrots to the cabbage.
  2. While the filling is simmering, you can take on the dough. For it, all the products stated in the recipe are gradually combined, except for ham and cheese. The latter need to be finely chopped and combined with ready-made cabbage. Ham can be replaced with chicken.
  3. The dough is mixed with the filling and placed in an oiled pan.

The kefir pie is baked for 35-45 minutes at 200 degrees. Recommended cooking time may vary depending on the thickness of the product.

With sauerkraut

Ingredients: a full glass of filtered water, 3 glasses of flour, 330 g of sauerkraut, 1 teaspoon of granulated sugar, salt, 1 tbsp. boat of refined oil, whole egg and yolk, 1 teaspoon of instant yeast.

  1. First, the yeast is combined with sand and a small amount of flour. Water is poured into the mass after preheating. The container is left alone for 12-14 minutes.
  2. In a separate bowl, combine the other ingredients, except the yolk and sauerkraut. A thick dough is kneaded from them. It is left warm for an hour.
  3. Fry the cabbage over medium heat for 6-7 minutes until golden brown. Then a little water is poured into them, and the future filling is simmered until all the liquid has evaporated.
  4. The risen dough is divided into two parts. The filling is placed between them, and the edges are tightly pinched.

The treat is baked for 35-45 minutes after first brushing with yolk.

Lazy cabbage pie

Ingredients: half a kilo of white cabbage, 2 teaspoons of baking powder, 3 eggs, salt, 90 g of butter, 5 tbsp. spoons of sour cream, 6 tbsp. spoons of wheat flour, 3 tbsp. spoons of mayonnaise.

  1. The cabbage is shredded into thin strips and immediately placed in the mold.
  2. The butter is melted, brought to a boil and poured onto the cabbage.
  3. All the products intended for the dough are placed in the bowl one by one. They are combined and kneaded until smooth.
  4. The cabbage in the mold is filled with dough and leveled.

Baking takes about half an hour at 190 degrees. It’s delicious to try it both hot and cold.

Layer pie with egg

Ingredients: a small head of cabbage, 5 eggs, half a kilo of ready-made puff pastry, any seasonings, a handful of a mixture of light and dark sesame seeds, 1 tbsp. spoon of butter, 2 tbsp. spoons of refined.

  1. All eggs except one are boiled until the yolk is set. Cabbage is finely chopped by hand or using a blender. The vegetable is fried in a frying pan until soft, combined with butter and randomly chopped eggs.
  2. The filling should be salted to taste and the selected seasonings should be added to it.
  3. The dough is divided into two layers, each of which is rolled out thinly. The first one is placed on a baking sheet greased with oil. The filling is distributed on top in an even layer.
  4. Place a second layer of dough on top of the cabbage and eggs. The edges are sealed tightly. Cuts are made on the surface, which are necessary for steam to escape from the baked goods.
  5. Brush the workpiece with the remaining beaten egg. The top of the structure is sprinkled with sesame seeds.

The pie with cabbage and egg is baked at 190 degrees for about 20-25 minutes until the top is browned.

Recipe with meat

Ingredients: 3 chicken eggs, 750 g fresh cabbage, 180 ml sour cream, 330 g pork, onion, 30 g butter, 2 tbsp. spoons of refined oil, salt and spices, 4 tbsp. spoons of breadcrumbs.

  1. The meat is cut very finely. The onion is chopped randomly. For example, miniature cubes. These products are fried in a small amount of fat. They need to be immediately salted and sprinkled with spices.
  2. Finely shredded cabbage is added to the fried products. All ingredients are poured with a small amount of hot water and simmered until the cabbage “shavings” are soft and the liquid evaporates.
  3. The mold is greased with oil and sprinkled with 2 tablespoons of crackers.
  4. Beat the eggs with the remaining breadcrumbs, sour cream and salt. The mass is poured into the cabbage. Everything mixes well.
  5. The mixture is poured into the prepared form. It is covered with a layer of sour cream on top.

What could be more appetizing than a freshly baked pie, and with cabbage at that! Just about an hour of cooking time - and you have a real culinary miracle on your table. In addition to cabbage leaves, you can add other products to the filling. Want to know which ones? Below you will find not only popular recipes, but also recommendations on how to cook cabbage pie in the oven.

How to cook cabbage pie in the oven

Before you make a cabbage pie in the oven, you should study the recipes for making this pastry. There are a lot of them, as well as the types of vegetables used for filling, of which there are about 100 - kohlrabi, Savoy, cauliflower, Peking, leaf, white, etc. The latter is most often used for baking. The head of cabbage must be chosen correctly. It should not have strongly protruding veins or black dots. The best option is a head of cabbage of medium size and density. Then it remains to be properly chopped, combined with the dough according to the instructions in the recipe and baked.

Filling

There is also a wide selection of different options for filling the cabbage pie. The vegetable itself is used in several forms - raw, stewed, fried or pickled. This helps to diversify the taste of baked goods. This can be done by adding other ingredients, for example, mushrooms, sausage, eggs, potato tubers, minced meat or fish. Take your favorite products, mix with cabbage leaves - and now you have a new version of the filling for baking. It will be lighter and more tender with eggs, and richer with mushrooms or meat.

Dough

Yeast dough is considered common for such baking. This quick pie with cabbage in the oven turns out fluffy, like the one from childhood that only grandma made. Kefir dough is faster to prepare and easier. You can even use slightly sour milk to knead it. Lenten options include yeast and unleavened dough for cabbage pie. Kneading them is even easier because they require a minimum of ingredients. The simplest option is puff pastry. It is sold frozen in packages. It’s even easier to take regular pita bread and use it instead of the base.

Cabbage pie recipe in the oven

It is worth choosing a specific recipe taking into account the products that you already have for mixing the base and preparing the filling. Although you can always go to the store if you want something really special. For example, cabbage soup with fish or vegetarian without any additives. Also, consider the time you have. So you can choose a simple and quick or a more complex and intricate recipe for a delicious cabbage pie in the oven. These and other options are presented below.

In this recipe you will learn how to make an open and very thin cabbage pie with kefir. Ossetian pastries have this feature. The layer of dough in it is thin, but, on the contrary, there is a lot of filling. These cabbage pies turn out juicy. Making them couldn’t be easier, especially for those who already know how to handle yeast dough. If you do not have such skills, then detailed instructions with photos will help in preparation. Try it - it will be very tasty!

Ingredients:

  • vegetable oil – 2 tbsp;
  • kefir – 1 tbsp.;
  • sugar, salt - 1 tsp each;
  • chopped walnuts – 1 tbsp;
  • flour – 4 tbsp;
  • yeast – 30 g;
  • water – 1 tbsp.;
  • cabbage fork – 500 g;
  • black pepper – 1 pinch;
  • onion – 1 pc.;
  • butter – 30 g.

Cooking method:

  1. Dissolve yeast in warm water with sugar, then pour in kefir and stir.
  2. Next, add the flour and salt mixture.
  3. Knead the base and leave it for half an hour in a warm place.
  4. At the same time, preheat the oven to 250 degrees.
  5. Fry the chopped onion in vegetable oil, then add chopped cabbage leaves to it. At the end of cooking, sprinkle with nuts.
  6. Knead the base and roll it into a flat cake about 1 cm thick.
  7. Place the filling in the middle, gather the edges and seal.
  8. Turn the workpiece over, knead it into a flat cake, and cut a hole in the center.
  9. Bake on a baking sheet. This will take 10-15 minutes.

To prepare your next yeast pie with cabbage, you won’t have to mess around for long either. This requires some skills in working with dough, but according to the instructions with the photo, even a beginner in cooking can handle the dish. Moreover, to knead the base, you can also use the services of a “professional” - a bread maker. If you turn it on in the “No Bake” mode, it will cope with the task.

Ingredients:

  • egg – 2 pcs.;
  • salt, sugar - 1 tsp each;
  • cabbage head – 350 g;
  • dry yeast – 9 g;
  • carrot – 1 pc.;
  • greens – 1 bunch;
  • egg – 2 pcs.;
  • onion – 1 pc.;
  • milk – 125 ml;
  • flour – 500 g;
  • kefir – 125 ml;
  • vegetable oil – 70 ml.

Cooking method:

  1. In a bowl, combine warm milk and yeast with sugar, leave for 15 minutes.
  2. Separately, beat the egg, kefir, and salt. Next add the yeast mixture.
  3. Gradually add flour and knead the dough. Leave it to come up.
  4. Wash, peel, finely chop the vegetables, then fry in hot oil, season with spices and salt.
  5. Roll out 4/5 of the dough and place on the bottom of the baking dish.
  6. Distribute the filling. Make strips from the remaining dough and decorate the top of the dish with them.
  7. Bake in the oven for 40 minutes. at 180 degrees.

With fresh cabbage

In some recipes, you have to tinker with the baking. Kneading the dough, frying the filling - all this takes time. What if you make a pie with fresh cabbage? Then you won’t have to fry it with the rest of the ingredients. For this recipe, it is better to take fresh Chinese cabbage - it is more tender and softer in taste, so it will bake well.

Ingredients:

  • cabbage fork – 300 g;
  • sour cream – 3 tbsp;
  • baking powder – 1/3 tsp;
  • flour – 5 tbsp;
  • mayonnaise – 2 tbsp;
  • pepper, salt - to taste;
  • egg – 2 pcs.

Cooking method:

  1. In a bowl, mix sour cream, egg and mayonnaise, add salt. Add sifted flour with baking powder. Knead the dough until it reaches the consistency of thick sour cream.
  2. Wash the cabbage leaves and chop them.
  3. Form 3 layers at the bottom of the baking dish - dough-filling-dough.
  4. Bake for 40 minutes. at 180 degrees.

With sauerkraut

A very unusual recipe - sauerkraut pie. Due to its juiciness, the dough turns out tender and airy. This simple cabbage pie has a slightly sour taste, but that doesn’t make it any less appetizing. For variety, you can add minced meat, mushrooms or smoked meat to the filling, although just vegetable is also suitable. Ready-made baked goods are not only served on their own - they will be an excellent addition to first courses.

Ingredients:

  • flour – 2 tbsp;
  • egg yolk – 1 pc.;
  • water or milk – 50 ml;
  • salt – 1 pinch;
  • egg – 1 pc.;
  • yeast – 1 tbsp;
  • sauerkraut – 400 g;
  • vegetable oil – 15 ml;
  • onion – 1 pc.;
  • salt, pepper - to your taste.

Cooking method:

  1. Dilute yeast with water or milk. Sift the flour, beat in the egg and add salt. Then combine with the yeast mass, knead the dough, send it to a warm place for 40 minutes.
  2. Peel the onion, fry in oil for 1-2 minutes, then add sauerkraut, stir and add salt. Cook the filling for about 4-5 minutes, then let cool.
  3. Divide the dough into 2 pieces, place one on the bottom of the oiled pan, level it, and form sides.
  4. Add the filling, cover the top with a second piece of dough, rolled into a circle.
  5. Brush the visible surface with yolk.
  6. Send for 45 min. into the oven. Bake at 200 degrees.

With egg

Pies with cabbage and eggs turn out to be more harmonious and delicate in taste. Their aroma turns out to be truly homely and even somewhat similar to that from childhood, when my grandmother was cooking something in the kitchen. In addition, this filling is much more satisfying. A simple addition of eggs, and now a completely new dish is on the table. Any dough is suitable for such baking - puff pastry, yeast or liquid.

Ingredients:

  • egg – 3 pcs.;
  • egg yolk – 1 pc. for lubrication;
  • pepper, salt - to your taste;
  • carrots – 1 pc.;
  • greens – 100 g;
  • vegetable oil - a little for frying;
  • ready-made yeast dough – 0.5 kg;
  • cream 10% - 100 ml;
  • cabbage head – 500 g.

Cooking method:

  1. Wash the head of cabbage, chop it, and then blanch for about 3 minutes. Next, fry until half cooked, add grated carrots. Keep the vegetables until ready, add salt and pepper.
  2. Pour cream into the pan, simmer the dish for 5 minutes.
  3. Boil the eggs, wash the greens and chop finely. Place the ingredients in the pan with the rest and stir.
  4. Divide the dough into 2 parts, roll each one out. Place the first one on the bottom of the greased pan.
  5. Spread the filling and cover with the other half of the dough.
  6. Brush with yolk and place in the oven for half an hour. The optimal temperature is 180 degrees.

Jellied

Preparing jellied pie with cabbage is quick and easy. Even the dough for it is also called lazy. As a result, the pie is somewhat reminiscent of apple charlotte. It turns out just as tender and aromatic, only not sweet, but satisfying. In addition to lunch with the family, such pastries are well suited for the holiday table. The yeast-free dough for it is prepared using kefir, so it has a liquid consistency and is simply poured into the mold.

Ingredients:

  • cabbage head – 500 g;
  • soda, salt - 0.5 tsp each;
  • wheat flour – 20 g;
  • hard cheese – 100 g;
  • egg – 2 pcs.;
  • minced chicken – 200 g;
  • vegetable oil – 3 tbsp;
  • kefir – 200 ml.

Cooking method:

  1. Make a liquid dough from eggs, kefir, flour and soda with salt.
  2. Wash the cabbage leaves, chop them and fry them in oil. Do the same with the fillet, then combine these products by adding grated cheese.
  3. Pour half the dough into the greased pan, then add the filling and add the remaining dough.
  4. Bake at 180 degrees. After half an hour, take it out.

With minced meat

Lovers of heartier meat dishes will definitely love the oven-baked pie with minced meat and cabbage. Such pastries will perfectly replace a light dinner, especially if served with sour cream and hot tea. Even children who do not eat vegetables as usual will like such baked goods. See for yourself, and the cooking instructions with photos will help you with this.

Ingredients:

  • sour cream – 4 tbsp;
  • minced pork – 300 g;
  • margarine – 100 g;
  • sugar, salt - 1 tsp each;
  • cabbage head - 1 small;
  • sunflower oil – 2 tbsp;
  • flour – 2 tbsp;
  • onion – 1 pc.;
  • garlic – 1 clove.

Cooking method:

  1. Grind the margarine into crumbs, mix with flour and sour cream, let stand for a few minutes.
  2. Chop the cabbage head and fry it together with the minced meat in oil.
  3. Roll out 2 layers of dough, place one on the bottom of the baking dish.
  4. Next, distribute the filling. Cover with a second layer of dough.
  5. Brush the top of the pie with beaten yolk.
  6. Send to bake for half an hour. The temperature should be about 180 degrees.

From puff pastry

If you still have little skill in working with yeast dough or don’t like fiddling with it at all, then prepare a layer pie with cabbage. Of all types of baking, this option can be considered the fastest, simplest and even lazy. A little manipulation with the filling and defrosted dough, baking, and in half an hour you have a delicious, hot, aromatic pie on your table.

Ingredients:

  • butter – 20 g;
  • salt - to your taste;
  • egg – 4 pcs. boiled and 1 raw;
  • milk – 2 tbsp;
  • vegetable oil – 3 tbsp;
  • cabbage fork – 1 kg;
  • puff pastry – 400 g.

Cooking method:

  1. Wash the head of cabbage, chop it, then grind it using a blender. Add salt and squeeze out any released moisture.
  2. Fry in oil for about 7-10 minutes. until half cooked. Next add chopped boiled eggs.
  3. Roll out 2 layers of dough. Place the first one on the bottom of the oiled form, distribute the filling over it, and cover with the second one.
  4. Beat the egg yolk with milk and brush the surface of the pie with this mixture.
  5. Bake for approximately 20-25 minutes. The temperature should be 180 degrees.

With meat

Another option for hearty baking is a pie with meat and cabbage in the oven. It is easy to prepare, you just have to spend a little more time on the filling. You can take the meat directly as minced meat or grind it using a meat grinder before cooking - whichever is more convenient for you. Chicken goes well with cabbage leaves, because its flesh is just as tender. Although other types of meat are also suitable.

Ingredients:

  • minced meat – 400 g;
  • soda – 1 tsp;
  • egg – 3 pcs.;
  • flour – 8 tbsp;
  • mayonnaise – 1 tbsp.;
  • kefir – 1 tbsp.;
  • seasonings, salt - to taste;
  • cabbage – 500 g;
  • vegetable oil - a little to lubricate the mold.

Cooking method:

  1. In a bowl, mix kefir with mayonnaise, eggs and soda.
  2. Gradually add flour, then beat the mixture with a mixer. Set aside for half an hour.
  3. Finely chop the cabbage leaves and blanch in boiling water for about a minute.
  4. Fry the minced meat in oil until cooked. Combine meat and vegetable mixtures.
  5. Pour half of the batter into the mold, then add the filling and pour in the rest.
  6. Keep in the oven for about half an hour at 180 degrees.

Without yeast

If you use yeast-free dough for a cabbage pie, the cooking process will take much less time. Such recipes are classified as “quickly prepared”. It will take about 10 minutes to prepare all the products, and only half an hour to bake in the oven. As a result, the baked goods are simply delicious - soft and tender on the inside, and covered with an appetizing golden brown crust on the outside.

Ingredients:

  • flour – 6 tbsp;
  • pepper, salt - 1 pinch;
  • sour cream – 5 tbsp;
  • egg – 3 pcs.;
  • dill - to taste;
  • mayonnaise – 3 tbsp;
  • baking powder – 1 pinch;
  • cabbage forks - weighing about 500 g.

Cooking method:

  1. Wash the forks, remove bad leaves, chop and knead with your hands.
  2. Turn on the oven to warm up to 180 degrees.
  3. Wash the greens, chop finely, mix with chopped vegetables. Add a little salt, pepper and spices.
  4. Grease the bottom of the oven dish with oil and place the cabbage mixture on it in an even layer.
  5. In a separate container, beat eggs with salt. Add sour cream and mayonnaise here.
  6. Next, add flour and baking powder, knead the dough without lumps, and pour into the mold.
  7. Place in the oven for half an hour.

There are several simple but effective recommendations on how to prepare a delicious cabbage pie in the oven. By following these tips, you will make the dish much more pleasant, even in appearance. To make the filling softer, place the cabbage in boiling water for a couple of minutes. This will remove any excess bitterness from the vegetable. There is no need to fry the cabbage until fully cooked - it will cook during the baking process. There is no need to use too much oil, because excess fat will not make the baked goods tastier.

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