Pies with cabbage in the oven

Saturday, February 27, 2016

Now I’m offering another regular recipe for delicious homemade baked goods - we’ll bake cabbage pies in the oven. A golden brown crust, the most tender dough, airy as a cluster, and a lot of juicy and fragrant interior made from stewed cabbage, onions fried in butter and boiled eggs. It's simply impossible to resist!

As a base for cabbage pies, I took my favorite (well, or one of my favorites) yeast dough, which my assistant bread maker makes for me. More than a dozen, and maybe hundreds of fragrant, ruddy puffs have been prepared using this wonderful yeast dough and it has never let me down. Delicate, recklessly soft, fragrant, and how delicious! In addition, it molds perfectly and never cracks when baking.

From the indicated quantity of goods, I get 12 medium-sized cabbage pies. I can also recommend making yeast dough for this baking according to this recipe - it’s also good, it molds wonderfully, and the finished products do not go stale for a long time. Well, and the most economical, by the way.

Ingredients:

Yeast dough:

Interior:

Making a dish step by step:

First of all, we will prepare the products for making yeast dough: wheat flour (I have the highest grade), sour cream (any fat content will do), chicken eggs, refined vegetable (in my case, sunflower) oil, salt, sweet sand and fast-acting yeast. All ingredients should be at room temperature. The dough can be created either in a bread machine (my version) or by hand.

Depending on the model of the bread machine, there can be two types of ingredients: first watery, then loose and vice versa. I have the 1st option. Pour vegetable oil (unflavored), sour cream into the bread machine container and break the eggs. Let's all chat a little.

Now add the sifted wheat flour.

Finally, sprinkle salt, sugar and instant yeast into different corners of the bowl.

In my bread machine, the Dough mode predicts the duration of kneading and proofing for exactly 1 hour. But I don’t like it that way, because yeast dough needs at least 2 hours. That is why I recommend doing the following: set the program to Basic (3 hours) or French bread (3 hours 50 minutes). The kneading begins: in the first program, the 1st knead lasts 10 minutes, and in the 2nd - 15 minutes. So much time is unsurpassed. to knead the dough perfectly and get a flexible, soft bun. Almost 5 minutes after the start of kneading, it should be formed. At the same time, this is a very important point, because the properties and moisture content of flour are different for everyone, so this product may require more or less than according to the recipe. If the bun still cannot form, feel free to add a tablespoon of flour and watch the kneading. When the dough has completely moved away from the walls and is quite elastic (in other words, it does not spill, but holds its shape perfectly), stop adding flour. This is what my bun looked like after 8 minutes of kneading. Now we leave the dough alone and let it grow. This will take another approximately 1 hour 40 minutes (Main) or 2 hours 25 minutes (French bread), during which the bread maker will knead twice (three times). I prefer to use the second program.

While the dough is fermenting, let's work on the insides for future pies. To do this, take white cabbage, chicken eggs, one large or a couple of medium onions, butter (I highly recommend using butter rather than vegetable oil - this way the inside will be the most tender and fragrant), fresh dill, salt and dark ground pepper. Immediately set two hard-boiled chicken eggs to boil (8-10 minutes after boiling), so that later we can add them to the filling.

We take a huge and fairly deep frying pan and place it on the stove. Melt the butter in a frying pan and put in the onions, which must first be peeled and cut into small cubes.

Fry the onion in butter until golden brown, remembering to stir it from time to time so as not to burn.

While the onions were frying, we had already finely chopped the white cabbage. If you wish, you can use Beijing - it is the warmest and cooks even faster. Add chopped cabbage to the fried onions, mix, add salt and simmer, covered, over low-medium heat until the vegetables are soft. I won’t tell you the production time, because it depends on the age of the cabbage, in other words, its juiciness and toughness. If the cabbage is very dry, add water.

When the cabbage becomes soft, you can add turmeric for color. I did not list it in the ingredients for the inside, because it is used as desired. Turmeric gives dishes a yellowish tint, but do not overdo it (almost a pinch is enough) so that the food does not acquire the powerful taste of this spice.

Bring the cabbage to readiness without a lid so that excess moisture evaporates. Stirring constantly, brown the cabbage some more - this way it will also be fragrant.

Remove the pan from the heat and add finely chopped dill, as well as boiled chicken eggs, which also need to be cut into small cubes. Pepper the cabbage to taste.

Mix everything and let the insides cool completely (to do this, transfer it to another bowl and stir from time to time so that it cools faster - using hot filling for yeast pies is not allowed).

The yeast dough has already risen and you can work with it. We crush it and divide it into pieces (I have 12 pieces) of a similar size.

Sprinkle the working surface lightly with wheat flour, and round any piece of dough and roll it into a ball. When forming cabbage pies, the dough must be covered with a towel or cling film so that it does not dry out and become crusty.

Take one piece of dough and flatten it with your palm to release excess air.

Place the cooled filling on top. I like pies to have a lot of inside, so I don’t skimp on it – there are about 2 tablespoons of cabbage here.

We pinch the dough, giving the pie an oblong shape. This yeast dough is very elastic and unsurpassed in molding. Secure the seam very well so that the pies do not fall apart during baking.

We turn the workpiece over, seam side down, additionally rolling the future pie slightly.

Similarly, we make other pies with cabbage, transfer the preparations to a baking sheet covered with baking paper. Cover the pies with a towel or cling film and let them rest in a warm place for about half an hour.

Before putting the pies in the oven, you can simply sprinkle them with water, and for the most golden brown crust, brush them with milk or egg yolk.

Bake cabbage pies in a preheated oven at 180 degrees for approximately 25-30 minutes until golden brown.

Remove the finished pies from the baking sheet and let them cool.

And now you can enjoy delicious, rosy and very tasty homemade cakes. I hope you liked the recipe and you will definitely make these pies for your own family.

Pies with cabbage in the oven - easy-to-make savory pies recipes

Since my youth I have loved cabbage pies baked in the oven. In Rus', vegetable harvesting began at the end of September and lasted two weeks. Now is the time to bake cabbage pancakes with fresh or stewed vegetables.

The interior of yeast products may consist of one or several ingredients. The vegetable can be combined with eggs, mushrooms, and meat. Products made from fermented vegetables turn out delicious... You can see a step-by-step recipe for yeast pies with liver.

Step-by-step recipe for making cabbage pies in the oven

The baking recipe is simple and does not take much time. The result is always amusing. Ruddy, aromatic products made with yeast dough are just begging to be tasted... See the photo below.

List of ingredients for the dough:

dry yeast - 1 tablespoon;
flour - about 500 g;
milk - 1 glass;
testicle - 2 pcs;
sugar - a teaspoon;
salt - 1/4 teaspoon;
vegetable oil - 2 tablespoons;

For the inside you will need:

small fork of cabbage - 70-800 g;
vegetable oil - 2-3 tablespoons (for frying);
salt to taste.

For golden brown crust:

testicle - 1 piece;
milk - 2 tbsp. l;

First, prepare the dough for pies with cabbage

Heat the milk until warm; the yeast will immediately die if it is hot. As a result, the dough will not rise. A suitable temperature for the emergence of yeast fungi is considered to be 35-40 degrees.

The container for kneading the dough should be taken taking into account the fact that its size will increase 2-3 times. So that the sauerkraut does not escape over the edges.

Add yeast, a little sugar, 2-3 tablespoons of flour to the milk. Mix well, give the fungi about 10 minutes to divide.

Add all the products indicated in the layout: eggs, sugar, salt. Add flour, add vegetable oil and knead the dough.

If possible, put it in the oven on the “dough rising” setting. To make it fragrant and fluffy, do not forget to create a warm-up after the first rise.

After the second rise, knead and place on the table for molding.

Making the inside

While the dough is rising, prepare the filling. I like lightly poached cabbage in vegetable oil. So that it crunches slightly and does not change its color.

Cut it into cubes and place in a greased frying pan. Stirring constantly, bring it until half cooked. All.

If you find it very dry, add a spoonful of sour cream or homemade mayonnaise to the filling.

Molding of products, see photos

Divide the entire dough into 2 halves.

Each of them, two more. And again, divide any piece in half.

Thus, 32 pieces of dough come out.

Roll any piece into a flat cake, put a spoon or two of cabbage insides into it. Fold in half, pinch the edges.

To prevent the seam from coming apart during lifting, the pies are placed with the tucks facing down. If several insides are used, tucks are decorated to distinguish the products. To do this, fold the first pinched seam and lightly pinch it - you get a beautiful wave pintuck.

Place the finished products on a greased baking sheet. The sheet can be sent with special paper or a silicone mat.

Leave free space between the products, taking into account that they will rise. So that they don't stick together.

How to bake

Place the pan in a warm space to proof for 15-20 minutes. To do this, I again use the oven in the “dough rising” mode.

Set the baking temperature to 200 degrees (fan oven). Before placing the products in the oven, brush them with egg mixed with milk.

How long should the products be in the oven? I bake for 15 - 20 minutes. When baked for 20 minutes, they turn out to be the most rosy.

Delicious, soft buns with vegetable insides are ready. Remove the baked goods from the baking sheet, cover with a napkin and let rest before serving.

Pies with sauerkraut in the oven

A good innard for baking is pickled vegetables. This fermented product is full of healthy vitamins, trace elements, and minerals.

For the inside you will need:

sauerkraut - 300 - 400 g;
vegetable oil for frying - 2 tbsp. l;

Fry the pickled vegetable in a heated frying pan with oil. It will take about 10 minutes while stirring. If it is very sour, you can wash it with water beforehand. Cool to room temperature and use for the inside.

Prepare the dough according to the first recipe.

What other innards can you prepare for cabbage pies?

With testicle

Ingredients for the inside:

With meat

minced meat - 500-600 g;
cabbage - 530 G;
onions - 2 heads;
tomato paste - 1 l. st;
dill greens;
vegetable oil - for frying;
salt pepper;

How to cook: Lightly fry the minced meat in a frying pan with heated oil. Add diced onion and fry for another 5 minutes.

In another frying pan, fry the second chopped onion until transparent. Finely chop forks and mix with onion. Simmer until half cooked. Add tomato paste, pepper and salt.

Mix minced meat with stewed vegetables. You can use the filling for baked and fried products.

Interior for pies with cabbage and mushrooms

Prepare the following ingredients:

cabbage - 350-400 g;
mushrooms (champignons) - 200-250 g;
onion - 1 head;
carrots - 1 piece;
vegetable oil - 2 tbsp. l. (for frying);
salt pepper.

Peel the onion. Prepare the mushrooms (sort and rinse the fresh ones, thaw the frozen ones). Chop forks, simmer in a frying pan with a spoonful of vegetable oil until half cooked. Salt and pepper.

Cut the champignons into slices. Onions and carrots - cubes. Place the mushrooms in a frying pan heated with a tablespoon of oil. After releasing the juice from the mushrooms, evaporate the liquid. Add vegetables and fry for 5 minutes. Season with pepper and salt.

Mix cabbage with mushrooms, cool and use for the inside of pies.

Cook with pleasure, dear readers!

Pies like fluff with cabbage in the oven

Pies with cabbage in the oven - they don’t stay on the table for long! And if they remain, they taste even better on the second day, because the dough retains its own taste forever. Oven pies with cabbage insides (or something else to suit your taste) are prepared simply, and while the dough is rising, the insides have time to cook. Yeast pies are soft, airy and very tasty, be sure to try making them like this! Pie dough made with dry yeast with the addition of milk and egg yolks (white makes the dough more dense). This dough is also suitable for a sweet interior, the main thing is not to overdo it with flour and give the dough, and then the pies, time to rise. How to cook pies and make them very tasty? You will learn from the step-by-step recipe with photos, and the video recipe will also help. Happy baking!

Ingredients (16 pieces):

Dough:

dry yeast – 8 g;

warm milk – 300 ml;

sugar – 2 teaspoons;

salt – 1 teaspoon;

yolk – 2 pieces;

butter – 50 g;

wheat flour – 500 gr.

Interior:

fresh cabbage – 400-500 g;

onion – 2 medium heads;

fresh carrots - 1 piece;

vegetable oil – 20 ml.

salt, ground pepper - to taste.

Additionally:

yolk – 1 piece;

milk – 1 tablespoon.

Video recipe with step-by-step preparation of cabbage pies in the oven:

Airy pies with cabbage in the oven. Step by step recipe

1. Mix dry yeast and a teaspoon of sugar with a small amount of warm milk, which we take from the full amount. Leave for 5 minutes. Thus, we not only raise the yeast, but also check its freshness. If the “cap” does not appear after a while, then the yeast should be changed.

2. Meanwhile, mix a teaspoon of sugar and salt separately, add the yolks (you can use a whole egg, but the white makes the dough less airy) and melted butter. Pour in the remaining warm milk, mix and add the dough.

3. Evenly! Sift the flour evenly, combining after any addition. It may take slightly less flour, the main thing is that the dough is not dense, otherwise the pies will not be so light. Knead the dough and put it in a warm place for 40 minutes, it should rise at least 2 times.

4. Prepare the filling: cut the onion into cubes and fry for a few minutes in a small amount of vegetable oil, then add grated carrots and fry together for a few more minutes. All that remains is to add the shredded cabbage, stir and cover with a lid for a few minutes so that the cabbage warms up faster. Salt and pepper to taste. Fry the filling for 5-7 minutes; the cabbage should remain crispy, but slightly lose its volume. Cool the filling until slightly warm.

5. The dough has doubled in size, knead it and divide it into 16 pieces (approximately 50 grams each), roll into balls, cover and let stand for a little while to help roll out better.

6. Roll out balls of dough using a rolling pin, put the filling in the middle, a heaped spoon and make pies of any shape, I currently have triangular ones. We painstakingly fasten the seam and place it on a baking sheet with baking paper using this seam. Cover the pies for 10 minutes, turn on the oven to preheat to 190 degrees.

7. Before baking, grease the pies with yolk mixed with milk and immediately place in the oven.

8. Bake at 190 degrees for 15-20 minutes until the top is golden brown. The pies are ready! Very soft, airy, light and tasty. Cook with pleasure! They're worth cooking.

Delight your loved ones with homemade dishes, look at the website for recipes for scones, cakes, savory salads and pastries for tea. Enter the channel “Food for Every Taste”! My collection already contains more than 500 recipes - delicious, ordinary and tried and tested! If you like the recipe, write about it. Don't forget to share with your friends and leave a comment, I will be pleased!

Pies with cabbage in the oven

Ingredients

Warm water/milk – 500 ml

Vegetable oil – 100 ml

Instant yeast – 2 tsp.

Wheat flour – 0.8-1 kg

Interior:

White cabbage – 1 kg

Smoked pork belly - 200 g

Onions – 1 pc.

Vegetable oil – 1 tbsp.

Ground dark pepper - to taste

Ground coriander – 1 tsp.

Dried thyme/basil – 1 tsp.

Chicken egg – 1 pc. (for greasing pies)

208 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Cabbage pies are a common and delicious homemade dish. Ruddy, delicious, golden pies are a temptation that is impossible to resist! For me, their smell alone creates an atmosphere of warmth and comfort in the house.

What to hide, like almost everyone, I love pies, but preparing them according to the traditional recipe, with many hours of infusion and kneading yeast dough, is not an option for me. In order not to give up my beloved sweets, I found an ordinary alternative - I make pies from frisky yeast dough. The beauty of this dough is that you don't have to wait for the dough to rise. Mix the ingredients and you can add the filling right away.

You can add any filling to this dough, but my favorite is cabbage, herbs and smoked brisket. This interior is prepared in 15 minutes and comes out so fragrant and tasty that it can be served as an independent dish.

The cabbage pies prepared according to this recipe are ready to serve in record time - in less than an hour. A couple of minutes to make the dough, another 15 minutes to make the inside, and half an hour to bake in the oven. While others are still fiddling with the dough, you can already relax and enjoy rosy, freshly baked yeast pies with cabbage. Try it!

To make cabbage pies in the oven, prepare the ingredients according to the list.

Start by making the inside - this will allow it to cool slightly while you knead the dough.

Heat a little vegetable oil in a frying pan. Add chopped bacon or smoked pork belly.

Fry the brisket for 1-2 minutes until the pieces are browned. Add chopped onions and fry everything together for a couple more minutes.

Cut the cabbage into thin small pieces. If you have a special grater, use it. Add 1-2 pinches of salt, stir and crush the cabbage with your hands so that it releases the juice.

When the onions are browned, add the cabbage to the pan.

Stir everything well. Add finely chopped dill stems and spices - ground black pepper, coriander, dried thyme or basil.

Stir everything well again. Cover the pan with a lid and simmer the cabbage over medium heat for another 13–15 minutes, stirring occasionally, until the cabbage is soft.

Turn off the heat, add finely chopped dill (the top part of the bunch) to the cabbage and stir well. Taste and add more salt and ground pepper to taste as needed.

Transfer the filling to a plate and leave to cool for a couple of minutes. You can take the filling out onto the balcony or into a cold room.

Meanwhile, prepare the dough. Dissolve salt and sugar in warm water/milk.

If you are preparing pies with extra for the next day, use milk instead of water. Pies cooked in milk will remain soft even longer.

In my family, pies never sit out, but I like to prepare the intermediate version - I use 250 ml of warm water and 250 ml of milk at room temperature.

Add vegetable oil to the mixture and mix well.

Add the yeast and stir the flour into the mixture evenly.

Another highlight of this dough is that you don’t actually need to knead it. Stir in the flour first, stirring the dough with a spoon, and when the dough thickens, transfer it to a floured surface. Continuing to add flour as needed, form the dough into a soft ball. Try to use just the right amount of flour to keep the dough soft. Sprinkled with flour on top, the inside of the dough remains slightly sticky.

Dip your hands in flour. Pinch off small pieces of dough and roll them into balls. “Balls” here is a quicker, conventional name, since the dough is soft. It does not hold its shape and spreads evenly.

Place the dough ball on a floured surface. Press and level the dough with your hands to form a flat cake. Add a portion of the innards to the center (I add 1 heaping tablespoon).

Pinch the edges, turn the pie seam side down and adjust the shape as necessary.

Repeat the function with the remaining dough. From the indicated amount of dough and insides I get approximately 22-24 pies 8-10 cm long.

Place the pies seam side down on a baking sheet. Brush the tops of the pies with beaten egg, milk or vegetable oil.

Place the cabbage pies in the oven preheated to 180 degrees and bake for 30-35 minutes.

By the way, this dough is also quite tolerant of frying in a frying pan. I have a small baking sheet, and if 2-3 pies from a batch do not fit on it, I fry them in a frying pan. 2-3 minutes over high heat for a golden brown crust, and a couple more minutes under the lid so that the pies are baked and the dough rises.

Place the finished pies on a plate and cover with a towel for 25–30 minutes. It is clear that after 5 minutes only part of the pies remains under the towel, but those that are not eaten right away will become even softer from such “wrapping”.

Savory yeast pies with cabbage are ready in the oven! Bon appetit!