Yeast pie with cabbage in the oven, recipe with step-by-step photos

p, blockquote 1,0,0,0,0 –>

The most delicious cabbage pie in the oven

I would like to share with you my tried and tested recipe for cabbage pie with yeast dough. This is just a parable: the inside is juicy, and the dough is like fluff. Yeast pie with cabbage turns out to be unusually tasty, just lick your fingers.

p, blockquote 2,0,0,0,0 –>

Once at a young age, my grandmother showed me this recipe. She taught how to create everything correctly so that the yeast dough for pies always turns out appetizing and tasty. Now I spoil my own family and friends with this pie.

p, blockquote 3,0,0,0,0 –>

Cabbage pie requires the most ordinary and affordable ingredients, which are always found in the refrigerator of every housewife. And the main thing is that it is prepared easily and very quickly. In fact, pies with cabbage are just as easy to prepare, although they need to take a little longer to form.

p, blockquote 4,0,0,0,0 –>

Yeast dough prepared according to this recipe with step-by-step photos is also suitable for other baked goods. It makes amazing pies, pies and buns. At the same time, the inside can be both sweet and salty. This could be yeast baked goods with meat, chicken, eggs, rice, garlic and dill, apples, peaches, cherries, jam, etc.

p, blockquote 5,0,0,0,0 –>

I'm sure you'll like this cabbage pie. And your loved ones will also be in ecstasy from it. They sweep it away, and there are no crumbs left!

p, blockquote 6,0,0,0,0 –>

Ingredients:

p, blockquote 7,0,0,0,0 –>

p, blockquote 8,0,0,0,0 –>

250 ml milk;
1 testicle;
2 tsp (8 g) yeast;
30 g sugar;
about 500 g of flour (+-50 g);
2 tsp salt;
50 g vegetable oil;
50 g butter.

p, blockquote 9,0,0,0,0 –>

p, blockquote 10,0,0,0,0 –>

400 g cabbage (half a fork);
1 small carrot;
2 small onions;
2 tbsp. tomato paste;
2-3 tbsp. refined vegetable oil.

p, blockquote 11,0,1,0,0 –>

1 testicle.

Cabbage pie recipe in the oven

1. First, let's prepare yeast dough using dry yeast (link to the most detailed recipe with a photo just above). It’s very simple to create: combine milk, eggs, sugar and yeast. The milk should be pleasantly warm and the remaining ingredients should be at room temperature. When the yeast dough rises slightly and is covered with a cap of bubbles, add half the flour. Knead the dough until it slightly lags behind the bowl. Pour in the prepared vegetable oil and melted butter. Add flour so that the dough is not too watery. Knead until the dough comes away from your hands and becomes smooth and homogeneous. If the dough remains very sticky, you can add a little more flour. But you must not overdo it, otherwise the dough will become tough, dense, and the pie will not be as tender. A perfectly kneaded dough should turn out tender, soft, elastic and very slightly sticky.

p, blockquote 12,0,0,0,0 –>

p, blockquote 13,0,0,0,0 –>

2. Place the dough in a warm space, wrapped in a towel to protect it from drafts. We have two hours for the dough to rise. During this period of time we will simply prepare the cabbage filling.

p, blockquote 14,0,0,0,0 –>

p, blockquote 15,0,0,0,0 –>

p, blockquote 16,0,0,0,0 –>

3. It is better to choose carrots that are not long, have a blunt tip and have a catchy color (the “carrot” variety). It will be sweet and juicy even in spring. So, we peel the carrots, wash them and grate them on a large grater.

p, blockquote 17,0,0,0,0 –>

p, blockquote 18,0,0,0,0 –>

4. Peel the onion and cut into cubes.

p, blockquote 19,0,0,0,0 –>

p, blockquote 20,0,0,0,0 –>

5. Pour a little vegetable oil into a heated frying pan. Wait until the oil is hot and immediately add the onion. Stir without letting the onion burn. Add carrots, reduce heat and simmer for another 5-7 minutes.

p, blockquote 21,0,0,0,0 –>

p, blockquote 22,1,0,0,0 –>

6. Shred the cabbage and add to the pan. Stir and simmer covered until done. Then add salt, spices and herbs as desired. Add tomato paste and mix well. Simmer for another 5 minutes. Let it cool completely.

p, blockquote 23,0,0,0,0 –>

p, blockquote 24,0,0,0,0 –>

7. By this time the dough has risen and increased in volume by approximately 3 times.

p, blockquote 25,0,0,0,0 –>

p, blockquote 26,0,0,0,0 –>

8. Wrinkle it a little with your hands and roll it into a ball. Divide the ball into 2 equal parts.

p, blockquote 27,0,0,0,0 –>

p, blockquote 28,0,0,0,0 –>

9. Roll out the dough not very thinly, approximately 0.5 cm. The size of the layer is approximately the size of a baking sheet.

p, blockquote 29,0,0,0,0 –>

p, blockquote 30,0,0,0,0 –>

10. Place parchment in the mold or on a baking sheet, and lay a layer of dough on top.

p, blockquote 31,0,0,0,0 –>

p, blockquote 32,0,0,0,0 –>

Pie with cabbage made from yeast dough in the oven: 3 recipes with photos

Almost everyone thinks that making yeast dough is only the prerogative of the most experienced bakers, that it must be kneaded for a long time, using remarkable physical strength, and then masterfully rolled into a narrow layer. In fact, even an inexperienced housewife or child will be able to cope with both the dough and specifically the creation of the pie. And preparing the filling is completely easier than usual. Follow our step-by-step recipes with detailed photos, and you are sure to get a real yeast pie!

Yeast pie with cabbage and bacon

What will we need for the pie?

flour - 500 g;
milk - 250 ml;
testicle - 1 pc.;
dry yeast - 2 tsp;
vegetable oil - 2 tbsp;
sugar - 2 tsp;
salt - a pinch.

white cabbage - 700 g;
bacon - 150 g;
eggs - 3 pcs.;
onion - 1 piece;
sunflower oil;
garlic - 2 cloves;
green onions - 1 bunch;
sugar and salt - to taste;
mustard - 1 tsp;
breadcrumbs - 5 tbsp.

How to bake a pie with cabbage from yeast dough in the oven

Let's start with making yeast dough, it needs time to mature, just enough time to prepare the filling. Sift flour and sugar into a bowl. Pour in yeast and mix.
Pour warmed milk into flour and yeast.
Pour in the eggs and butter lightly beaten with a fork.
Stir, add salt and start kneading. The splendor of the pie depends on the quality of the kneading. This needs to take at least 10 minutes to complete. If you have a mixer with a dough kneading function on your farm, it will greatly simplify the task. At the end we collect the mass into a smooth lump.
Place in a bowl lightly greased with sunflower oil, cover with film and keep warm.
While it is rising, we are carried away by the cabbage - we chop it thinly.
Cut the bacon and onion into cubes.
Sauté cabbage in a frying pan in oil.
Transfer it to a bowl. If necessary, add a little more oil to the frying pan and add the bacon and onions. Fry a little and add to the cabbage.
Let cool slightly. Break the eggs into a bowl with cabbage and add 3 tbsp. crackers, salt, mustard and sugar.
Mix and get the best savory filling for our yeast pie.
Meanwhile, the dough rose very well. You can see how in the photo it turned into a ball, stretched the film and even found a hole to crawl out.
Transfer the dough to a floured cutting table. First we divide into 2 equal parts. We roll out the first one in accordance with the dimensions of our own shape, taking into account the sides.
Transfer the layer onto a rolling pin into the mold. Pour the remaining 2 tbsp onto it. crackers so that they absorb water.
We spread the filling. We again divide the second half of the dough into 2 parts, but this time into uneven ones, approximately 2/3 and 1/3. Roll out a huge portion and cover the top of the pie. We connect the edges.
We make decorations from the smallest part of the dough. The simplest thing is a braid. We make a hole in the center for steam to escape. Brush the surface with lightly beaten egg.
Bake in the oven, previously heated to 200 degrees, for 45-60 minutes. The exact time depends on the characteristics of your equipment.
First let the finished cake cool slightly in the pan, and then remove it onto a wire rack.

Serve warm with a glass of milk, a cup of fragrant tea or coffee. If you have a little dough and cooked cabbage left, don’t worry. You can quickly bake or fry several pies from them.

LiveInternetLiveInternet

Registration
Entrance

–Tags

–Categories

knitting (3578)
sweet life (3350)
on satisfaction for meat eaters (2895)
unhealthy question (2532)
mind-blowing baked goods (2284)
I will be better. (2132)
let's have a bite (2021)
let's hit the vegetables (1527)
cellar (1363)
tips for life (1209)
not a day without salad (1073)
fish day (792)
extraordinary dessert (792)
outdoors, in the garden and vegetable garden. (754)
poetry of colors (746)
sewing and cutting (565)
holiday (498)
attractive world of flowers (448)
I will lose weight 100% (446)
handmade (399)
and what about the 1st? (384)
pain (physical or emotional suffering, painful or unpleasant sensation) of the soul flowed onto the paper (367)
music inside us (306)
fascinating story (280)
wine cellar (262)
please speak (252)
interior (171)
we fast savorily, satisfyingly, with pleasure (166)
PunchMorsCocktail (146)
books, films (128)
like an echo of days long gone (photo) (118)
pizzeria at home (107)
bread is the head of everything (105)
tea break (77)
coffee smells (76)
an idea appeared (75)
cooking from. from appetizer to dessert (58)
we train ourselves (32)
in palms - crumbs (23)
computer help (4)

–Search by diary

–Subscription by email

–Statistics

Yeast pie with cabbage “Wonderful!” – soft as feather dough and cabbage inside, mmmm.

Thursday, May 19, 2016 06:31 + to quote book

Now I would like to offer you my signature cabbage pie, the softest dough and cabbage inside, mmmm. My family and friends absolutely adore it, it always comes out delicious. Many years ago, as a girl, for the first time I tried cabbage pie made by my friend’s grandmother, and I had never eaten anything like it anywhere else. I kept finding this taste, experimenting with the dough, but all the tests were in vain. And so I read a dough recipe in a magazine, and it turned out to be wonderful, previously I could not find the dough for this pie, but this wonderful recipe gave me the opportunity to return to childhood, the dough seemed to be fluffy, tender and the taste was simply unforgettable, Now I bake pies to a greater extent only on it. I propose to create this wonderful pie for you too.

Milk – 300 ml
Sugar - 4 tbsp. l.
Wheat flour - 6 tbsp. l.
Yeast (dry or (25-30 g new compressed)) - 11 g

Chicken egg - 2 pcs
Salt - 1 tsp.
Sunflower oil – 130 ml
Wheat flour (you will need more or less of it) - 450 g

White cabbage - 1/2 fork
Onion - 1 pc.
Carrots - 1 pc.
Chicken egg - 4 pcs

Dough:
300 ml.
warm milk, 4 tbsp.
spoons without slides sugar, without slide 6 tbsp.
heaped spoons of flour, 11 g dry yeast (25-30 g new compressed)

Mix everything and knead well, leave to rise for 30 minutes (during this period of time the dough will rise perfectly)

Beat 2 eggs with half a teaspoon of salt, prepare 130 ml. cups vegetable oil

While the dough is fermenting, sift 3 cups of flour (do not add all the flour to the dough at once, you may need more or less of it, I used 430 grams.

Pour eggs with salt, vegetable oil into the suitable dough and knead the dough, adding flour. The dough should be soft and airy. {alive}

Let the dough rest in the bowl for 30 minutes.

Then divide it approximately into pieces, rolling them into balls, let them stand for 5-10 minutes and begin to form a pie.

Any ball, roll out into an oval shape

lay out a lot of the inside, and roll it up into a roll, pinch the ends, and put it in the mold, and so on for all the balls.

My rectangular pan fit seven rolls. Do not pack tightly. Let the pies rest for about 30 minutes, brush with egg and bake at 200 degrees until golden brown.

I had some dough left and made 4 buns.

Pie with cabbage made from yeast dough

Ingredients

Wheat flour – 500 g (+ 50-100 g as needed)

Milk/drink/water – 250 ml

Dry yeast – 2 tsp.

Vegetable oil – 2 tbsp. in dough + for working with dough

Egg – 1 pc. (in dough) + 1 pc. for greasing the cake

Interior:

Young cabbage – 1 head (approximately 800-900 g)

Smoked brisket – 150 g

Onions – 1 pc.

Garlic – 2 cloves

Vegetable oil - for frying

Sugar – 1-2 pinches

Breadcrumbs – 3-6 tbsp.

Green onions/fresh herbs – 1 bunch

Ground dark pepper - to taste

Salt - to taste (1-2 tsp)

Semolina – 1-2 tbsp.

138 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Video recipe: Cabbage pie made from yeast dough

Step-by-step recipe with photos and videos

Like almost everyone, I believe that there is no tastier and more comforting food than homemade pies. There is a unique charm in the anxious anticipation of the finished pie, in the seductive smells that fill the whole house while the pie is browning in the oven, and in the combination of ruddy dough and juicy interior.

Now I would like to offer you one of my favorite versions of cabbage pie - a lush cabbage pie made from yeast dough. A frisky yeast dough that doesn’t require steeping, and a juicy, fragrant interior made from the freshest young cabbage - this pie contains everything to make baking a pie a satisfying experience, the result is fun, and the production takes a minimum of effort and time. Try it!

Prepare the ingredients according to the list.

You can use any kind of pie dough, but I especially like this version of frisky yeast dough. To make the dough, sift the flour.

Add sugar and yeast to half the sifted flour.

Warm the milk. Instead of milk, you can drink a drink or water. Beat the egg with salt.

Pour warm milk into the flour evenly, stirring. Add vegetable oil and beaten egg.

Add flour little by little and form a ball of soft dough.

We will not deliberately knead the dough. Instead, I offer you the easiest and most effective option for kneading dough - throwing the dough from a low height. Grease your hands and the container into which you will throw the dough with vegetable oil. Punch down a ball of dough and drop it into a bowl. Again, pick up the dough and toss it again - repeat the process 15 times. Then punch down the dough and toss it 10 more times.

This method of “kneading” dough may seem strange and unusual at first, but once you try it, you will fall in love with it. You can place the bowl on the floor or on a stool and throw the dough from a height of about 1 meter. The process will be sonorous, but very effective. Instead of the usual 5-7 minutes, the kneading process will take seconds, and you will see the result right away.

At this step the dough is almost ready. You can immediately start shaping the pie or let the dough sit and rise like an ordinary yeast dough. I cover the container with the dough with a towel and leave it while I prepare the filling.

Prepare the filling. Cut the smoked brisket into small pieces. You can eat any other smoked/smoked meat that will give the insides a smell. The amount of meat can also be varied - from a few pinches to 200–300 grams.

Add a little vegetable oil and pieces of brisket to a preheated frying pan. Fry the meat for a couple of minutes until golden brown.

Finely chop the onion and garlic. Transfer brisket to a plate. Add onion to the pan. Sprinkle the onion with a pinch of salt and fry for a couple of minutes until golden brown. Then add garlic to the pan and fry everything together for another 30-60 seconds.

Beat two chicken eggs with salt.

Cut the cabbage into thin strips. Do not mash the cabbage and do not salt it! Add fried onions, garlic and pieces of brisket to the cabbage. Also add breadcrumbs, 1-2 pinches of sugar, mustard, ground black pepper and chopped fresh herbs (I used green onions). Pour in the eggs beaten with salt and mix everything thoroughly.

Grease the working surface with vegetable oil. Divide the dough into two parts and knead. Roll out the first portion of dough thinly to the size of your baking dish.

Grease a baking dish with vegetable oil and sprinkle with flour. Place the dough into the mold.

Sprinkle the bottom of the future pie with semolina. The semolina will absorb the released juice and the bottom layer of dough will bake perfectly and not get soggy.

Place the filling in a baking dish. I like there to be a lot of inside, but not a lot of dough. That’s why I use a small mold with the highest sides (diameter – 26 cm). I roll out the dough thinly, and add the insides as much as possible - to the edge of the mold. From time to time, a little bit of entrails and dough remains, which can be finished cooking in a frying pan, turning into pies - and the dough and entrails are conducive to this.

Divide the remaining dough approximately in half, roll it out and place it on top of the inside. Bring the edges of the dough together tightly to form a pie.

Decorate the pie according to your mood. I make a “pigtail” from the remaining dough.

Brush the surface of the cabbage pie with beaten egg. Place the braid and other decorative elements on the surface of the pie. Make several holes for steam to escape.

If the dough previously did not have the ability to rise, cover the pie with a towel and leave for 20 minutes for the dough to rise. Meanwhile, preheat the oven to 190–200 degrees. If the dough has been infused previously, you can immediately start baking the pie.

Brush the surface of the cabbage pie with beaten egg, place in the preheated oven and bake for 60 minutes.

Cool the finished pie slightly and serve!

Yeast dough cabbage pie is ready! Bon appetit!