Russian cuisine has always been famous for pies. The art of baking has been passed down from generation to generation, and each craftswoman has hidden her family recipe, unlike the others.
Cabbage pies are homemade specialty cakes whose aroma and taste will not leave indifferent even the most undemanding eater. They are famous for the variety of dough and toppings, which can be both the simplest and the combined ones.
We suggest baking pies with cabbage in the oven. The step-by-step recipes explain in detail how to knead the yeast, prepare a simple kefir dough for bulk pies or even get by with a purchased semi-finished product.
General principles for cooking pies with cabbage in the oven according to step-by-step recipes
• Cabbage pies can be closed or bulk, in which the filling is laid out on the dough poured into the mold and filled with it. Options for open or semi-closed baked goods with cabbage filling are not considered.
• The filling for pies is prepared from fresh or sauerkraut. When using fresh, it is recommended to take white forks of late grades, such cabbage is always juicy, therefore, the filling will not be dry. Variety of cabbage stuffing can be cheese, nuts, minced meat or vegetables. Various options for cabbage filling can be combined with different types of dough.
• Quick pies are baked from purchased puff pastry or yeast dough. Independently, for quick baking, prepare a kefir batter with the addition of eggs and a cultivator. More difficult to prepare is a steamed yeast dough. It makes amazing pies with cabbage. Baked in the oven, they come out especially tender, airy and soft.
A simple pie with cabbage in the oven: a step-by-step recipe for a quick baking (with cheese)
Pie with cabbage in the oven, according to a step-by-step recipe, literally whips up. All you need is to unfreeze the dough and fry the cabbage. Walnuts and cheese add piquancy to the filling. Yeast dough can be replaced with a fresh puff.
Ingredients:
• white cabbage autumn varieties - 300 gr.;
• small onion;
• 100 gr. "Dutch" cheese;
• dough - a pound of puff yeast cake (frozen);
• 40 grams of walnuts (peeled);
• perfect egg;
• two tablespoons of highly purified oil;
• 45 gr. butter, "Farm" butter.
Cooking method:
1. We take a sheet of yeast dough from the package. We put it on a chopping board, powdered with flour, and leave it, covering it with a cloth. For convenient work, the dough should thaw well, and this can take up to one and a half and even more hours.
2. While the dough is thawing, we begin preparing the filling for the pie. We cut the onions into small cubes. Thinly chop the cabbage and slightly crush it with your hands.
3. Put a piece of butter in the pan and melt it over a small fire. It is advisable to take thick-walled dishes in which vegetables will be stewed, not fried. We spread onion slices in melted fat, and pass until transparent. Add cabbage, add vegetable oil. Cover with a lid, simmer until soft, about 9 minutes. Be sure to periodically stir - raise the already settled cabbage straw up. Remove the pan from the stove, transfer its contents to a plate. After cooling, pepper the filling and add salt to taste.
4. We chop the walnut kernels with a knife. Three separate cheese in a separate bowl.
5. Check the dough. If it becomes elastic and does not break when bent, you can proceed to the formation of a pie. But first, prepare the form, covering it with parchment paper.
6. Divide the thawed yeast dough in half, cut in half and one of the parts. We roll out the largest piece with a five-millimeter layer, slightly wider than the bottom of the form, and adjust the other two to its size.
7. Carefully lift the largest sheet and place it on the parchment, place on the sides of the baking sheet the edges of the dough. According to the test, evenly distribute part of the grated cheese, cabbage filling on it, sprinkle with the remaining cheese on top. Sprinkle walnuts with the next layer.
8. We lay one of the smaller layers on the filling and, tightly fastening the seams, connect it to the bottom. On the second we do, placing them in a checkerboard pattern, small incisions, after which we stretch it a little to the sides. It should be a beautiful mesh. We lay it on top of the cake blank, fasten it, tightly pressing the seams.
9. Break the egg into a cup, shake it, add a little water. We grease the future pie with an egg mixture and place it for half an hour in an oven preheated at 180 degrees.
Airy yeast pie with cabbage in the oven: a step by step recipe for fresh (pressed) yeast
The yeast dough for a cabbage pie, baked in the oven, in a step-by-step recipe is prepared in a sparing way. Warm milk is used to activate the yeast. Its temperature should reach only 40 degrees, nothing more! The stuffing is stewed fresh cabbage and boiled eggs.
Ingredients:
• a pound of wheat flour;
• 20 gr. natural fresh yeast;
• 150 ml of milk;
• one large raw egg;
• half a pack of good butter;
• a spoonful of sugar;
• a quarter of a spoon of fine salt.
To the filling:
• 300 gr. fresh squirrel;
• two small carrots;
• two onions;
• 30 gr. "Peasant" oil;
• three boiled eggs.
Additionally:
• one large egg.
Cooking method:
1. We begin the kneading of the test with yeast activation. We heat milk to 40 degrees, pour it into a spacious bowl. Add, coloring with your fingertips, fresh yeast. Pour sugar and mix thoroughly to dissolve everything well. We check if there are undissolved sugar crystals and a yeast residue at the bottom, mix again, trying to separate the yeast pulp from the bottom with a whisk. Having achieved uniformity, add about 0.75 cups of flour. Do not enter all at once, add in a spoon and each time stir until smooth. Cooked yeast mixture (dough) should look like thick sour cream, so less flour may be needed. We cover the bowl with the dough with a cloth and leave it for about half an hour in a warm place.
2. Cut the butter, put it in a small bowl. We place the container on a minimum fire and, while stirring, slowly heat the fat. We leave it to cool completely on the table or put in a wider bowl with cold water.
3. Check the dough. If it increased in volume and even began to settle slightly, break an egg to it. Add the pre-melted and already sufficiently cooled oil and mix. Bringing to uniformity, we begin to pour the remaining flour in small portions. We shake out the dough on the table and carefully knead for ten minutes. Then, rolled into a ball, put back into a bowl. Covering with a patch of cloth, leave to approach warm.
4. After an hour and a half, the dough needs to be kneaded and given for another rise for about an hour, the duration depends on the quality of the yeast. It is very important that the volume grows by at least twice.
5. Set the dough to rest, it’s time to do the filling. Shred carrots and cabbage with thin straws. You can grate carrots with a coarse grater. We clean two onions and hard-boiled eggs, cut both of them into small cubes.
6. In a deep, preferably thick-walled pan, lower the butter, melt, without rushing, on a small fire. First, put the onion in the melted fat. Frying its slices until transparent, add carrots. Mix well, cover, simmer for a quarter of an hour. Add the cabbage, add a little salt and continue to simmer the filling for another quarter of an hour. Do not forget to periodically gently stir, otherwise it will burn. We spread the cabbage stuffing in a bowl, cool to air temperature, then mix with previously chopped eggs.
7. Divide the dough after full rise into two parts of unequal size - one should be slightly larger. We roll them out in round layers, from 7 mm thick. We take a smaller layer and carefully transfer it to an oiled baking sheet, spread the cabbage stewed with vegetables in the middle. We straighten the filling over the entire surface, not reaching the edges of the centimeter by three. Lay a larger layer on top and gently pinch the edges. To exit the steam, in the center we make a small hole.
8. Pour the egg into a small cup and beat it well. Lubricate the entire top surface of the cake with a beaten egg, place the pan in a hot oven. We bake a cabbage pie, withstanding the heating of the oven at about 180 degrees, until browned for about 35 minutes.
9. We wash the finished cake, moisturizing it slightly with cool water, wrap it with a linen towel and leave it to cool. Water will make the crust softer, and wrapping it will allow you to save all the moisture in the cake.
Tasty bulk pie with cabbage in the oven: a step-by-step recipe with minced meat and sauerkraut
The dough for a pie with cabbage in the oven, a step-by-step recipe for which is detailed, is undesirable to knead on cold kefir. Put the packaging in advance from the refrigerator, and best of all, soak it for some time in warm water. Together with kefir, warm eggs at room temperature.
Ingredients:
• large onion;
• 400 gr. sauerkraut, salted cabbage;
• a pound of two-component minced meat (pork with beef);
• a tablespoon of homemade fatty mayonnaise;
• three raw eggs;
• 12 tablespoons (with a hill) of flour;
• a teaspoon, plus another 1/4, a baking powder for the dough;
• 50 gr. refined oil;
• a glass of high fat kefir.
Cooking method:
1. Initially preparing the filling for the pie. Cut the peeled onion into medium-sized cubes, spread in a pan. Add a little oil (half), put on a small fire. Stirring, warm the onion until transparent. Add the minced meat, periodically crushing the meat which is knocked down by lumps and, carefully stirring it, cook until the color changes. All moisture should evaporate and the meat turn brown. We leave the pan from the stove, season the fried minced meat with ground pepper and put it in a bowl.
2. Pour the remaining oil into the pan, slightly squeeze the sauerkraut with your hands and put it into it. Stew under a lid over moderate heat, until the cabbage acquires a pleasant golden hue, cool.
3. Combine the flour with the cultivator and sift the mixture a couple of times. Pour the warmed kefir into a deep bowl. Break eggs to it, add mayonnaise and salt a little. Beating until foaming, we begin to introduce the flour mixture in parts. Pour no more than two spoons each time, then stir with a whisk until smooth. At the end, when all the flour has been consumed, an absolutely homogeneous dough should be obtained, somewhat thicker than for fritters.
4. We take a suitable shape, if round, then at least 23 cm in diameter. Pour a little less than a spoonful of oil into it and gently spread it with a brush or hand on the bottom and sides. Then pour half the kefir dough into the mold, spread the cabbage evenly on it. From above, we distribute the forcemeat equally evenly, fill in the remaining dough. We make sure that the meat layer is completely covered. On the missed places, we correct the dough with a spoon.
5. We put the form in the oven brought to 180 degrees. Cook the pie for 30 minutes.
Tips for baking pies with cabbage in the oven according to step-by-step recipes - useful tips
• Fresh cabbage needs to be chopped very thinly. If you don’t know how to do it with a knife, use a potato peeler. Stripes are obtained not only thin, but also neat.
• For piquancy and light sourness, when stewing, you can add a little non-acidic tomato paste or fresh tomatoes, mashed in puree, to fresh cabbage.
• Yeast dough for a pie with cabbage, the step-by-step recipe for which is detailed above, is mixed with fresh yeast. If you don’t have them at hand, use granular “fast” yeast. The recommended amount of fresh (20 gr.), Will replace 7 grams of dry yeast. They, like fresh ones, are dissolved with sugar in warm milk for activation.
• After making kefir dough for jellied cabbage pie, let it stand for a while. Baking powder takes time to activate in an acidic environment. Instead of baking powder, you can use quicklime soda, but you need to take it in less quantity - two-thirds of a teaspoon will be enough.
• Before preparing sauerkraut stuffing, be sure to remove the sample. Excessively salted or sour cabbage can be soaked for some time in cold water.
