Lenten cabbage pie: 5 quick and easy recipes

During the period of fasting, it is forbidden to consume products of animal origin, therefore almost all housewives believe that it is forbidden to cook pies during this period. In fact, this is not true. There are many recipes for Lenten baking, one of the options is Lenten pie with cabbage. Let's figure out how to prepare this pastry.

How to make Lenten pie

Lenten pies are made mainly from yeast dough. It is kneaded in water with the addition of vegetable oil. Yeast can be used either compressed or dry. It’s easier to work with the extreme ones, and the dough rises faster.

You can make a lean version of the pie without yeast. In this case, the dough is also kneaded with water and vegetable oil. It comes out crumbly and crispy, similar to shortbread.

The filling for the pie can be made from fresh or sauerkraut. To make the baked goods more satisfying, you can add potatoes or rice to the cabbage, as well as any other vegetables and mushrooms.

Noteworthy facts: repeated refusal of animal food has a beneficial effect on health, because the body is cleansed of accumulated toxins. But in order for fasting to help you improve your health, it is necessary to create a diet so that the body receives all the necessary nutrients.

Yeast cabbage pie

Most often, yeast pie is prepared during Lent. Even without the use of baking, it comes out very tasty.

600-700 gr. flour;
350 ml water;
2 tablespoons sugar;
2-3 tablespoons of flour;
1 teaspoon salt;
2-3 teaspoons dry yeast;
1 kg cabbage;
lean oil for frying (about 50 ml);
salt and spices to taste.

Prepare regular dough. Pour warm water into a deep bowl, add sugar and yeast, stir. Leave for 5-7 minutes. Then add salt, flour and vegetable oil, add flour evenly, stirring vigorously with a spoon. When the mass becomes thick, place it on a floured board and knead with your hands until it becomes sticky. Let it sit in a warm place for 1 hour.

We chop the cabbage very finely, first fry it, and then simmer until completely cooked. Add spices to your own taste.

Cut off a large piece from the finished dough (approximately two-thirds). Roll out into a huge flat cake. The shape of the cake must follow the shape of the baking dish. Roll the dough onto a rolling pin and transfer it to the mold. The layer should cover not only the bottom, but also the walls. Lay out the cooled cabbage. Cover with the second flat cake, rolled out from the smallest part of the dough. We pinch the edges.

Let it sit in a warm place, covering the top with a napkin, for about 20 minutes. Then we make several punctures in the upper part and put it in the oven. Cook for about 1 hour at 180 degrees.

Advice! To make the pie golden brown, brush the top part with milk or mashed yolk. But it is not allowed to consume these products during fasting. To make the cake brown better, you can grease it with strong tea leaves. You don’t need to pour a lot of tea leaves, you just need to lubricate it with a brush.

Lenten pie with potato dough

Lean dough prepared with potatoes turns out very soft and fluffy.

2 cups of flour;
0.5 teaspoon salt;
1 tablespoon sugar;
20 gr. new yeast;
300 gr. potatoes;
1 onion;
200 gr. cabbage;
vegetable oil for frying.

Peel the potatoes and boil them in lightly salted water. We pour 150 ml of the broth, we will need it for kneading. Mash the potatoes, set aside a third part (100 grams). The rest of the puree will go into the filling.

In vegetable oil, fry very finely chopped onion and equally finely chopped cabbage. Fry everything together, add salt and seasonings at the end. Place the finished cabbage in the mashed potatoes (in a large part) and mix. Cool the filling.

Grind fresh yeast with sugar, adding 2-3 tablespoons of warm water. Leave for a quarter of an hour to activate. Then add the warm broth and the reserved mashed potatoes (100 g) and add 2 tablespoons of flour. Mix. Cover with a napkin and leave for half an hour to ferment.

Then pour salt into the dough and gradually add flour. Knead a soft but not sticky dough. Leave it to rise in a warm place for one hour.

Roll out the finished dough into a huge flat cake. Place the cooled potato and cabbage filling in the center in the shape of a rectangle. Fold the dough over and pinch it over the insides. Place the formed pie onto a baking sheet with the tuck side down. Let sit for a quarter of an hour and bake at 180 degrees for about 50 minutes.

Cabbage pie baked in a slow cooker

You can prepare a lean cabbage pie in a slow cooker. The dough for this baking is made with yeast.

2 cups of flour;
2/3 glass of water;
2 tablespoons vegetable oil;
1 teaspoon dry yeast;
1 teaspoon sugar;
1 teaspoon salt;
300 gr. cabbage;
1 small onion;
1 small carrot;
spices to taste.

Jellied Lenten pie

Jellied pie with cabbage is also prepared with yeast, because milk and egg products are not allowed during Lent.

Dough:

200 gr. flour;
250 ml water (warm);
2 tablespoons vegetable oil;
2 teaspoons sugar;
1 teaspoon dry yeast;
0.5 teaspoon of salt.

Interior:

250 gr. cabbage;
100 gr. champignons;
1 onion;
2 tablespoons vegetable oil;
2 tablespoons soy sauce (optional);
spices and herbs as desired.

Knead the dough by mixing the previously sifted flour with sugar and yeast. Dissolve the salt in warm water, pour the water into the flour and stir, pour in the oil, stirring vigorously until smooth. Leave the viscous dough to rise for half an hour.

Chop the onion, mushrooms and cabbage. Fry all the ingredients, adding onions, mushrooms and cabbage alternately. Fry for about 5 minutes. Then reduce the heat and simmer until done under the lid, adding soy sauce, sugar and spices. Chop the greens and mix with cabbage.

Place some of the watery dough into the greased pan. Distribute cabbage with mushrooms. Cover the cabbage with dough and smooth it out. Bake for about 40 minutes at 180 degrees.

Pie with mushrooms and cabbage (without yeast)

This is a quick recipe for Lenten pie, which is prepared without yeast.

800 gr. cabbage;
600 gr. flour;
250 gr. water;
150 ml water;
salt and spices to taste.

Mix water with vegetable oil and salt. Add flour evenly, knead a soft, flexible, but not sticky dough. Let it sit for 10-15 minutes.

We cut the cabbage very finely, add salt and rub it a little with our hands. If the cabbage is compacted and hard, then it must be stewed in advance with a small amount of water.

Divide the dough in half and roll out two flat cakes. Place one flat cake in the mold. Place the filling on it and cover with the second flatbread. We pinch the edges. Transfer the pie to a baking sheet. We make several holes in the upper part. Bake at 180 degrees for about 40 minutes.

Lenten pie with cabbage

Description of the dish.

Hello, my dear readers. Nothing in life comes without effort. And in order to celebrate the holiday, you need to prepare for it, putting both your soul and body in order. For this purpose, in the Russian Orthodox Church there are four multi-day fasts and fasting on Wednesday and Friday throughout the year (except for a few weeks), when it is necessary to abstain from food of animal origin, from evil thoughts, deeds and words. But even at this time you need to eat a balanced and varied diet so as not to harm your own health. Now I will share with you a recipe for a savory dish that does not contain a single savory product - we will prepare a Lenten pie with cabbage from yeast dough.

In fact, not only religious people, but also vegetable eaters can take note of this culinary product, because it does not contain meat.

The basis of the pie is straight yeast dough made with water. It mixes quickly, without requiring much effort, and consists of readily available ingredients. This flour base is also suitable for baking pies and buns with different fillings.

The inside this time is the most common - white cabbage. This dietary low-calorie product contains a huge amount of vitamins, macro and microelements (vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of groups B, A, E and C, copper and zinc, calcium and magnesium, potassium and fluorine), and Even with heat treatment, the vegetable does not lose its positive properties. The usefulness of this product is reflected in the normalization of the gastrointestinal tract, reducing the amount of cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the body, reducing the risk of atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) . In addition, stewed cabbage allows us to remove excess nasties from our body, such as waste and toxins (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) . In moderation, it is indicated for diabetes, urolithiasis and liver diseases.

Nutritional value of the dish per 100 grams.

Making time: 15 min active + 50 min for rising the dough + 30 min in the oven.

Number of servings: 10 servings.

Ingredients of the dish.

Unleavened yeast dough made with water.

Wheat flour - 650 g (4 tbsp) + 2-3 tbsp for dusting.
Water - 350 ml (1.5 tbsp).
Sugar - 35-40 g (2 tbsp).
Vegetable oil (sunflower) - 20 ml (1-2 tbsp).
Salt - 2-4 g (pinch).
Dry fast-acting yeast - 10-15 g (2-3 tsp).

Interior.

White cabbage - 1000 g.
Sunflower oil (for frying) - 50 ml (2-3 tbsp).
All-purpose spices - 3 g (1/2 tsp).
Salt - 4 g (1/2 tsp).

Recipe of dish.

Let's prepare the ingredients. It is better to sift the wheat flour in advance. Remove the top leaves from the cabbage.

Let's start making the dough. To do this, pour 1.5 tbsp of warm water into a deep container, add 2 tbsp of sugar and a pinch of salt. Stir until the sugar dissolves. Then add wheat flour (4 tbsp), 2-3 tsp of yeast and 1-2 tbsp of sunflower oil to the pan.

Knead the dough thoroughly until it begins to pull away from your hands and the walls of the container (if it remains sticky, add a little flour).

Cover the pan with a lid, towel or cling film, put it in a warm space for 30-35 minutes, when its contents have doubled, knead the dough slightly. In this way, we free it from accumulated gases and enrich it with oxygen. Let the mixture rise for another 15-20 minutes in a warm place. The dough is ready if the depression made in it does not disappear, but if it is leveled, the dough has not yet risen.

While the dough is rising, let's work on the insides. The cabbage needs to be finely chopped.

Place the chopped vegetable in a frying pan poured with oil and simmer, stirring occasionally, for 30-40 minutes until soft (if you set the heat to the highest, the cabbage will cook faster, but it must be stirred constantly so as not to burn, so if this is your first time cooking dish, it is better to simmer over medium heat). 5 minutes before readiness, add salt (1/2 tsp) and spices (1/2 tsp) to the bowl and mix.

While we were working on the insides, the dough has risen and you can start rolling it out.

Place the contents of the pan on a floured table and divide into two parts (1/3 and 2/3). Lightly sprinkle each part with flour to prevent it from sticking to the rolling pin.

For the base, take a larger piece of dough and roll out a layer 5-7 mm wide. Cut out a shape 1-2 cm larger than the size of the shape (mine is 40x30).

Transfer the flour base to a greased baking dish, and spread slightly cooled (not hot) stewed cabbage on it in an even layer.

Then roll out the second part of the dough and cover the filling with it. We fasten the connections along the perimeter, lightly pressing the two layers against each other. Let the yeast pie with cabbage rise for 10-15 minutes in a warm place. Turn on the oven to preheat to 180 C.

In the meantime, you can use the dough scraps to make a regular decoration for our dish. We make long strips from the flour mixture, fasten three together at one end and braid them.

We spread our decor around the perimeter of the pie, grease the top surface of the product with sunflower oil or sweet water. In the center we make a small hole in the top layer of dough to allow steam to escape. Bake in an oven preheated to 180 C for 30-40 minutes until golden brown.

Check readiness with a toothpick. Pierce the dough with it and remove it from it; if the stick remains dry, the baking of the culinary product is complete.

We take the rosy and fragrant pie out of the oven and transfer it to a cutting board or a special napkin.

Lenten pie with cabbage

Recipes: 9

dough:
flour approximately – 230 gr.
– (the amount of flour may be insignificant for the rest. The dough must be a pleasant mixture. not very hard, and not very soft.) warm boiled water – 100 ml.
salt – 12 tsp.
apple cider vinegar – 1 tsp.
olive oil for dough – 1 tbsp.

Mother

December 12, 2013, 10:41 pm

dough
500 ml.
rye flour (maybe a little more) 120 ml.
vegetable oil 120-125 ml.
mineral water with sparkling salt
beloved dry herbs or cumin (I added a pinch of Italian herbs to the Russian pie)))

Allenka(alarm clock)

26 November 2013, 17:29

dough:
flour about 400 gr.
salt 1 tsp
vegetable oil 150 ml.,
warm water 150 ml.
–

sweeta1

March 16, 2012, 17:00

boiled water (warm) 1 tbsp
boiling water 1 tbsp
sugar 3-4 tbsp
salt 0.5
tsp vegetable oil 3 tbsp
wheat flour 4-5 tbsp + 3 tbsp

sigma002

06 June 2011, 13:37

dough:
warm water (38-40 s) 3 tbsp
granulated sugar 4 tbsp
salt
wheat flour 6 tbsp
compressed yeast 100 gr. and if dry, then 16 gr. (this is 1.5 sachets of “saf-moment”, 11 g each)

sigma002

02 June 2010, 21:40

white cabbage – 450 g
apples (large) – 2 pcs
salt
vegetable oil
–
lean yeast dough – approx. 800 gr

Nathalya

07 July 2009, 20:44

dough
1 kg.
flour 300 ml.
warm boil water 2 tsp.
salt 1 tsp.
apple cider vinegar 4-5 tablespoons. spoons of olive oil

Inna_2107

13 April 2009, 02:26

The ratio is approximate to your taste
-
sauerkraut - approx.
800 g onion – 2 medium pieces,
sweet and sour ketchup – 4-5 tbsp.
l salt

Nathalya

25 March 2009, 04:19

for 400 gr.
flour: 1 tbsp.
(250 ml.) warm water 50 ml.
olive oil 50 ml.
nut butter 2 tbsp.
sugar 1-2 tsp. salt

liliana68

14 March 2009, 16:50

Nina and Ulyana Tarasova “And we have cookies!”

Lenten pie with cabbage without yeast: step-by-step recipe

Lenten pie is a good solution for those who want to prepare a tasty, also unique dish without wasting much time and effort. It especially attracts those who fast. You won’t have to tinker with the dough for a long time, but in the end the baked goods will compete with any yeast cake, and you will undoubtedly be the winner.

For the test you will need:
For the inside:
Making the dough:
Making the inside:

For the test you will need:

0.5 kilograms of whole grain flour,
glass of water,
100 ml vegetable oil,
1 teaspoon salt.

For the inside:

1-1.5 kilograms of cabbage,
100 g butter,
salt to taste,
pepper,
other spices,
dried herbs.

Making the dough:

Pour oil into the water, salt it, pour in flour. Then knead the soft and elastic dough.
Cover it with cling film or a towel and set it aside for a while.

Making the inside:

There is no need to fry the cabbage in a frying pan ahead of time. In order for it to bake quite well, you just need to chop it quite finely or grate it with a grater. If you are still afraid that the inside remains raw, you can pour boiling water over the cabbage and let it sit for several minutes. You need to mash the shredded cabbage with your hands (so that it releases the juice and becomes softer), add salt and spices to it, and mix thoroughly.
Pinch off a third of the dough, then set it aside.
Roll out a larger piece and place it on a metal sheet greased with vegetable oil (35 by 40 cm). Leave the edges hanging over the baking sheet.
Carefully, sparingly spread the cabbage filling onto the dough, distribute pieces of butter on top, which has been cut into small cubes.
Cover the pie with the remaining portion of the dough, then carefully pinch the joints.
We prick the pie with a fork along the entire perimeter and send it to the oven. It will cook in an oven preheated to 200 degrees Celsius for approximately 40-45 minutes. Check the baked goods for doneness with a toothpick or match.

Turn the finished pie onto a plate and serve. It mixes perfectly with tea, but can also act as a real lunch.