Pasties with cabbage

Pasties with cabbage

Ingredients

Boiled water – 1 glass

Refined sunflower oil – 50 ml.

Wheat flour - about 3 cups

Chicken egg – 1 pc.

Interior:

White cabbage – 500 g

Onions – 1 pc.

Refined sunflower oil – 50 ml.

Ground black pepper - to taste

• 249 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

You and I are used to eating chebureki with meat, but try cooking them with cabbage - you won’t regret it! These chebureks can be prepared during Lent if you do not add an egg to the dough.

For production we will need water, vodka, flour, vegetable oil, eggs, salt and pepper, onions, carrots, cabbage.

Stir salt in water, add egg and butter.

Add vodka and mix thoroughly. Add flour in parts.

Knead the elastic dough. Wrap in a plastic bag and put in the refrigerator for 30 minutes.

Fry the carrots and onions in oil over moderate heat (the carrots must be grated on a large grater, the onions must be chopped).

Shred the cabbage and add to the pan, stir. Simmer until done, salt and pepper to taste.

Cut a piece of dough and roll it into a sausage. Cut into pieces and roll out thinly.

Place 1 tbsp on one half of each flatbread. l. insides, cover it with the other half, carefully pinch the edges. Using a cutter, the edges of the pasties can be created jagged.

Fry the pasties in a large amount of perfectly heated (certainly calcined) vegetable oil, turning them over.

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CHEBUREKI WITH CABBAGE - nourishing and crispy, very appetizing, with a juicy interior

Friday, December 16, 2016 06:27 + to quote book

An option for tasty and crispy pasties for those who don’t eat meat!

Savory pasties with vegetables and without meat are suitable for vegetarians, those who fast, and those who simply want to vary their menu. Nourishing and crispy, very appetizing, with a juicy interior. Real jam.

I tried it once and my whole family fell in love with this recipe. She began to create quite often. The dough is very pleasant to work with, tender and soft. When fried, it simply melts in your mouth and it’s impossible to resist this temptation. Having tried these chebureks once, you will come back to them again.

• For the test
• – 400 g flour
• – salt – 1 tsp.

• For the inside
• – 500 g cabbage
• – onion – 1 pc.
• – carrots – 1 pc.
• – vegetable oil – 2 tbsp. l.
• – chopped greens – 1 tbsp. l.
• – salt, ground dark pepper – to taste
• – vegetable oil – for deep frying

Preparing the dough:

Bon appetit!

Tags: chebureki cabbage

Cited 98 times
Liked by: 23 users

Pasties with cabbage

An option for tasty and crispy pasties for those who don’t eat meat! Savory pasties with vegetables and without meat are suitable for vegetarians, those who fast, and those who simply want to vary their menu. Nourishing and crispy, very appetizing, with a juicy interior. Real jam.

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Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

manufacturing method

1. Pour salt into water and dissolve.
2. Sift flour onto a work surface.
Make a well in the center of the slide, pour in water little by little, kneading the dough. 3. Knead the dough for 15 minutes until it becomes manageable and non-sticky. Form it into a ball, wrap it in cling film and put it in the refrigerator for half an hour.

At this time, you can do the inside:

4. Chop the cabbage and rub it with salt.
Peel and finely chop the onion, grate the carrots on a large grater. 5. Heat vegetable oil in a frying pan, add onions and carrots and fry until golden.
6. Add cabbage, pour in water, then simmer everything over medium heat for 10 minutes.
During the process, add salt and dark ground pepper to taste. 7. Place the greens in the pan, turn off, stir. Wait until the inside has cooled down one hundred percent.

Let's move on to the main cooking step. So.

8. Roll out the dough into a narrow layer (almost 3 mm wide), then fold it four times and roll it out again.
9. Roll the dough into a roll, cut into 10 pieces of similar size, and roll them into balls.
10. Roll out any ball into a small narrow layer a couple of mm wide.
11. Place the filling in the center of each layer, then fold it in half and pinch the edges tightly, giving the pie a traditional cheburek shape.
12. Heat vegetable oil in a frying pan with a thick bottom.
Fry the chebureki in it until a beautiful and appetizing golden color. 13. Place the finished pasties on a paper towel to absorb excess fat.

Lenten pasties with cabbage in a frying pan

My family really loves pasties. And during Lent, I cook a variation of Lenten chebureks in a frying pan. I make the dough for pasties using choux pastry. I choose stewed cabbage as the inside for the chebureks. You can use potatoes, mushrooms or other ingredients for the inside. The dish is not only tasty, but also filling, which is very important during Lent.

Preparation time: 20 minutes. Production time: 30-40 minutes. Yield: 3 servings.

Ingredients:

• wheat flour 400-450 g;
• boiling water - 250 ml;
• salt - 0.5 tsp;
• vegetable oil for dough - 50 ml;
• stewed cabbage as needed;
• spices to taste;
• fresh herbs to taste;
• oil for frying 2 cups.

Recipe for pasties with cabbage in a frying pan

Prepare cabbage filling for pasties. To do this, fry finely shredded cabbage in a frying pan with the addition of onions or carrots. Next, salt the cabbage and add a little water (50 ml). Cover with a lid and simmer the cabbage until soft and the water has evaporated, add spices and fresh herbs to taste. Pour the cabbage filling into a bowl so that it cools one hundred percent.

Prepare the dough for pasties, it will be choux. Pour boiling water into a bowl, add vegetable oil and salt.

Pour the flour into the bowl and stir immediately with a spoon or spatula.

Knead the choux pastry with your hands; it should turn out soft and pliable.

Leave the finished choux pastry under the film for 10 minutes to cool and rest.

Lightly flour your work surface and cut the dough into portions.

Form into flat cakes and roll them out thinly with a rolling pin. Place cabbage filling on each flatbread.

Seal the edges of the pasties with your fingers and walk along the edge with the teeth of a fork, as in the photo.

Fry the pasties in a frying pan with vegetable oil until golden brown. An appetizing bubbly crust appears on the surface of the pasties. Place the finished pasties on paper towels to remove excess oil.

Lenten chebureks can be served either warm or cooled. Chebureks remain juicy even on the 2nd day.