Fried pies with cabbage

I suggest making delicious pies with cabbage, cheese and herbs. They turn out fluffy and rosy. You can create any kind of filling, even sweet ones, the result will always amuse you!

Ingredients for “Fried pies with cabbage”:

Dough

Wheat flour / Flour - 700 g
Water – 100 ml
Yeast - 25 g
Drink (You can take water) – 200 ml
Vegetable oil – 70 ml
Sugar - 1 tbsp. l.
Salt - 1 tsp.

Interior

White cabbage / Cabbage - 400 g
Vegetable oil - 3 tbsp. l.
Water – 100 ml
Salt - to taste
Spices - to taste
Hard cheese – 150 g
Dill - 1 bunch.

Nutritional and energy value:

Ready meals
kcal 3908.6 kcal	proteins 127.1 g	fat 117.8 g	carbohydrates 593.5 g
100 g dish
kcal 211.3 kcal	proteins 6.9 g	fat 6.4 g	carbohydrates 32.1 g

Recipe for “Fried pies with cabbage”:

For the dough, dilute the yeast in 100 ml of warm water, add sugar and 2 tbsp. l. flour from the full amount. Leave for 10-15 minutes.

Add the drink or water, sunflower oil, salt and evenly add flour, knead the dough. The dough comes out soft, a little sticky to your hands, do not add any more flour, knead for 10 minutes, if the dough is very sticky, add a little vegetable oil to your hand. Place the dough in a greased bowl, cover with a towel and leave in a warm, draft-free place to rise. Mine stood for 35 minutes, it depends on the temperature in the room.

When the dough has risen, take it out and knead it a little, dusting the table with flour. Leave for 5 minutes and later roll out into a layer 5 mm wide. Take a cup or glass and squeeze out the pies.

For the inside, chop the cabbage, place in a frying pan, add vegetable oil, water, salt, spices, cover with a lid and simmer until the cabbage is ready. For the second inside, grate the cheese and add chopped dill. For pies with cabbage, I made larger dough pieces, with cheese - much less.

We take one piece, stretch it a little with our hands, put the filling in the middle, cover it with the second piece on top, pinch the edges and later spread the filling with our fingers. And so we make all the pies, until we make half of them, the first ones don’t fit well and can be fried.

Pour sunflower oil into a frying pan about a finger and a half wide, heat it up and lay out the pies so that they float in it. Fry on both sides over medium heat so that the dough does not burn, but is fried.

Place on a paper towel to absorb excess fat from the pies. Serve with milk or tea. Bon appetit!

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Photo “Fried pies with cabbage” from those who prepared it (2)

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August 14 sm123478sm # (recipe creator)

May 13 sm123478sm # (recipe creator)

June 16, 2019 wise1288 #

Pies with cabbage, fried in a frying pan

Pies fried in a frying pan with cabbage - sometimes you are so willing to allow yourself a little gastronomic hooliganism!

Absolutely - there are no words! But how delicious it is - soft, slightly elastic dough, juicy interior, slightly spicy cabbage and the wonderful taste of memoirs from youth - grandmother’s “swift” pies with cabbage, fried in a frying pan! Previously, the issue of healthy eating was not raised as often as it is now - and not because people often and often ate food garbage, just not. Eating in general even healthier and more faithfully, cooking from natural products, one could allow oneself such a luxury - ruddy beauties, cooked in a large amount of oil, fried and fatty. In general, perhaps, from time to time, such hooliganism can be tolerated even today: if, in general, your family’s diet maintains a tendency towards healthy eating, nothing terrible will happen from a couple of fried pies every few months.

Please note that the recipe below is suitable for fasting and vegetable eaters.

Ingredients

350 ml water
2/3 tbsp. l. dry yeast
1 tsp. salt
1 tbsp. l. Sahara
500 g flour

half a small cabbage fork
1 medium sized carrot
salt, pepper, herbs to taste
2 tbsp. l. vegetable oil

In addition, 100-200 ml of vegetable oil will be useful for frying the pies.

Time: 15 minutes of active work with the entrails
20 minutes of stewing
20 minutes of active work with the dough
10 minutes of frying
Yield: approximately 30 pies

How to cook fried cabbage pies

Pie dough. First, it’s worth putting the dough out - while it rises, you’ll just prepare the filling.
Place the yeast and sugar in a large enough bowl. Pour warm water - in very hot water the yeast will immediately die, in cool water it will take a long time to “awaken”. Leave for 5-15 minutes to activate. If after the indicated time the yeast has not swelled and formed a foamy “cap”, most likely it is expired and simply will not give the dough the desired size, you will only waste time and food. It’s better to run to the nearest store for a new packet of yeast and refill it with warm water. Add flour, salt and knead the dough. To reduce the time needed for kneading, mix the liquid and dry ingredients and leave the dough alone for 5-7 minutes - during this period of time the gluten of the flour will swell, and subsequent work with the dough will take less effort.

Knead until smooth - it may not be very noticeable visually, but to the touch the dough will become elastic, smooth, and pleasant.
Experienced housewives associate thickness with the earlobe: you can try it - maybe this simple test will help you. Round the kneaded dough and place it in a clean bowl, the walls of which are lightly greased with vegetable oil.

Cover with cling film (lid, bag) and place the bowl in a warm, draft-free space. Depending on the air temperature in the kitchen, it will take an average of 1-1.5 hours to rise the yeast dough. If after three hours the dough has not at least doubled in volume, no matter how annoying it may sound, it will not increase. We'll have to start over again.

Cabbage insides for fried pies. By the way, if you wish, you can prepare it in advance - a day or two before you plan to fry the pies.
Cut the cabbage into thin strips.

Place in a bowl, add salt and remember it properly with your hands. If the cabbage is young, this point can be omitted - it is already quite soft and will quickly fry, but if we are talking about fairly “mature” autumn or “old” winter cabbage, it is better to help it in advance in order to reduce the production time.

Peel the carrots and grate them on a large grater. Fry the carrots in a preheated frying pan with vegetable oil.

Then lay out the shredded cabbage.
If you have a relatively fresh vegetable, you don’t need to add water - your own juice will be enough to stew and become soft. If you are preparing the filling for pies with cabbage, for example, in the spring, look at the condition of the vegetables - you may need to add a third of a glass of water (water, cream, tomato juice). Simmer over low heat, covered, for 20-30 minutes, stirring occasionally as needed. Ready.

Place the cabbage in a comfortable bowl, add pepper and herbs.

Mix and taste for salt. The inside is ready.

So, the dough has grown, you can work. Place it on a work surface greased with vegetable oil. Speaking of oil.

There are three candidates for working with yeast dough, and each of them has its own pros and cons. Try to choose what suits you personally. 1st - wetting your hands and table with water: it is comfortable and perfectly seals the edges of the dough, but when frying it produces a significant amount of splashing oil. 2nd - flour: there will be no splashes, but the flour will burn, which will not have a nice effect on the appearance (and, unconventionally, on the taste) of the pies. Third - vegetable oil: without splashes, burnt flour, but with a significant drawback in the form of rather complex work with the dough, gluing the edges of such a pie is even more difficult than when working with flour or water.

Knead the dough (fold it into an envelope), roll it into a layer about 3 mm wide.
Using a suitable size cup or glass, cut out circles from the dough. Try to place them very close to each other - when making fried yeast pies, this, of course, is not critical, but additional kneading of the already risen dough destroys the developed gluten, the products in this version will rise a little worse.

Place a small amount of inside in the center of each circle.

Fasten the two opposite edges of each circle at the top.

Make two more tucks.

And then fasten along the entire length. A good dumpling comes out!

Flatten it slightly with your hand so that it takes the shape of a pie.

Do the same with all other blanks.

And, in general, almost everything. Heat the frying pan, pour in the oil, wait until it is properly heated, and place the pies seam side down.

Almost a minute or two - and you can turn it.

Another minute and, in general, it’s ready, but if you want the pies to be moderately browned on all sides, you can additionally fry them on the sides - just a little, for 5-10 seconds.

To create round-shaped pies, you first need to literally cut out the workpiece using a cup, then lay out the filling, fasten the two back edges at the top, and then the other two. After this, pinch the remaining parts of the dough. Turn over and press the pie with the entire plane of your palm to make it a little flatter.

Fried pies with cabbage

Ingredients

Butter - 30 g

Cabbage - 1/3 fork

Vegetable oil – 200 ml

Ground aromatic pepper - to taste

186 kcal
1 hour 20 minutes
1 hour 20 minutes

Photo of the finished dish

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Video recipe: Fried pies with cabbage

Step-by-step recipe with photos and videos

Fried, soft, tender pies with fragrant, juicy cabbage are a wonderful opportunity to pamper your own household. They are prepared quickly and simply - even an inexperienced housewife can handle this recipe. By following the manufacturing steps, in an hour and a half you will have the same tasty, appetizing pies on your table. Believe me, they are eaten instantly.

To make fried cabbage pies in a frying pan, prepare the necessary ingredients.

Pour sugar, dry yeast and 2-3 tablespoons of flour into a warm drink, stir and place in a warm space for 15-20 minutes. The bowl must be covered with a napkin.

Add a chicken egg, salt to the melted butter and beat lightly.

When the dough is ready, pour the egg-cream mixture into it. Stir and begin adding the sifted flour in parts.

Knead into a soft pliable dough. It doesn't have to stick to your hands. Place it in a bowl, cover with a napkin and place in a warm space. The dough should double in size.

Chop the cabbage into thin strips and grate the carrots with a large grater.

Pour 2 tablespoons of vegetable oil into a heated frying pan and after a minute add cabbage and carrots.

Stirring occasionally, fry the cabbage until golden brown. Add salt and aromatic ground pepper.

Knead the risen dough well and divide into 2-3 parts. Alternately roll each into a roller, and, in turn, divide it into uniform pieces. It is necessary to keep in mind that the larger the piece, the larger the pie itself will be.

Splash any piece into a cake; you can use a rolling pin. Place cooled cabbage in the center.

Pinch the edges and then press the pie with your palm. While all the preparations are ready, the first made pies can already be fried.

Pour vegetable oil into a heated frying pan and heat thoroughly. Then place the pies with the seam side down and fry until golden brown.

Carefully turn over to the other side and fry until beautifully golden brown.

Place the pies on a napkin to remove excess oil. Serve the most tender, aromatic and very, very tasty fried cabbage pies on the table warm. Goes great with a cup of cool milk.

Fried pies with cabbage

I suggest making delicious pies with cabbage, cheese and herbs. They turn out fluffy and rosy. You can create any kind of filling, even sweet ones, the result will always amuse you!

Ingredients for “Fried pies with cabbage”:

Dough

Wheat flour / Flour - 700 g
Water – 100 ml
Yeast - 25 g
Drink (You can take water) – 200 ml
Vegetable oil – 70 ml
Sugar - 1 tbsp. l.
Salt - 1 tsp.

Interior

White cabbage / Cabbage - 400 g
Vegetable oil - 3 tbsp. l.
Water – 100 ml
Salt - to taste
Spices - to taste
Hard cheese – 150 g
Dill - 1 bunch.

Nutritional and energy value:

Ready meals
kcal 3908.6 kcal	proteins 127.1 g	fat 117.8 g	carbohydrates 593.5 g
100 g dish
kcal 211.3 kcal	proteins 6.9 g	fat 6.4 g	carbohydrates 32.1 g

Recipe for “Fried pies with cabbage”:

For the dough, dilute the yeast in 100 ml of warm water, add sugar and 2 tbsp. l. flour from the full amount. Leave for 10-15 minutes.

When the dough has risen, take it out and knead it a little, dusting the table with flour. Leave for 5 minutes and later roll out into a layer 5 mm wide. Take a cup or glass and squeeze out the pies.

Place on a paper towel to absorb excess fat from the pies. Serve with milk or tea. Bon appetit!

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends: