Cabbage pies can be prepared in many ways and each time surprise your family with new combinations of flavors and presentation. In this article you will learn how to make cabbage filling for pies and rolls.
Stewed cabbage with onions
The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage prepared in this way can be served as a side dish or warm salad. The filling for cabbage pies is prepared as follows:
To make your baked goods more satisfying and tasty, we recommend making a combined filling. But do not forget that it is put into pies only in finished form. The cabbage filling for minced pies is prepared as follows:
- Take two or three onions, peel them and cut them into cubes.
- Wash and peel one carrot. Grate it on a fine grater as is usually done to prepare carrots in Korean.
- Fresh Forest mushrooms or champignons (350 grams) cut into cubes.
- Heat a frying pan over the fire and fry the vegetables. After a few minutes, add the mushrooms and continue cooking.
- Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under a lid until soft.
- 300 grams mixed minced meat(you can take half pork and beef) fry in a small amount of vegetable oil, add salt and pepper.
- When all the products have cooled, they need to be mixed, adding salt or spices if necessary.
This cabbage filling is perfect for pies baked in the oven or fried in a pan. To save time, you can divide the dough into two parts and make one large pie.
A pie with cabbage. Filling (recipe) with egg and onion
This dish will help you travel back to childhood, when your mother or grandmother cooked tasty pie With classic filling“cabbage-egg-onion.” To prepare this wonderful dish, you need:
- Cut three or four onions into half rings and fry them in a frying pan until translucent.
- Shred one small head of cabbage using special knife so that you get a thin straw.
- Boil, peel and grind five chicken eggs.
- Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, add salt and pepper.
- Drain the water through a colander and pour over the cabbage cold water. To get rid of excess liquid, squeeze the workpiece with your hands and place it in the pan with the onions. Heat the vegetables together and let them cool.
- Mix all the products, salt and add your favorite spices.
Cabbage filling for pies prepared according to this recipe can be perfectly stored in freezer and will not lose its taste when defrosted.
Sauerkraut baking filling
The recipe for this filling will help you out in the winter, when you can use homemade preparations. You can prepare it as follows:
- Grate the washed and peeled carrots on a medium grater, and cut one onion into half rings.
- Fry the vegetables in a frying pan.
- Rinse 300 or 400 grams of cabbage under running water, squeeze and place in a frying pan.
- Simmer the vegetables over low heat until tender, and at the very end add salt and pepper.
The savory cabbage filling for baked pies will be ready to use as soon as it has cooled a little.
Stuffing prepared in a slow cooker
As you know, progress does not stand still, and it is imperative to take advantage of its fruits. Therefore, we suggest you prepare original filling with the help of modern technology. Peculiarity this recipe is that we will use both fresh and sauerkraut. So, let's begin:
- Take 400 grams of sauerkraut, rinse, chop with a knife if necessary.
- 400 grams of fresh cabbage and one onion also need to be finely chopped.
- Pour some vegetable oil into the multicooker bowl and heat it slightly using the “Frying” program.
- After this, add sauerkraut and onions and cook until the excess liquid has evaporated. Remember that the filling needs to be stirred periodically.
- When the vegetables are ready (determine this by eye), you can add fresh cabbage, any seasonings and tomato paste to them.
- Set the “Extinguishing” program for about half an hour. After this, you need to try the filling and, if necessary, extend the cooking time.
Ready-made cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.
Filling for puff pastry
If you don’t know what to prepare for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for future use, freeze it and take it out as needed. To do this you need:
- Chop one forkful of cabbage (about three kilograms) with a knife or in a food processor. Boil until tender and then drain off excess water.
- Cut three or four onions into half rings, add salt, add sugar and simmer until soft. After this, you can put cabbage here and a little butter.
- Let the vegetables cool and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.
Now you can start preparing the roll. To do this, defrost the plates of ready-made puff pastry (you can buy it at any supermarket), roll it out, grease vegetable oil. Place the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll using a napkin. Bake the dish in the oven on a baking sheet lined with baking paper. The pie can be brushed with egg and sprinkled with sesame seeds.
Conclusion
It would seem that the filling for cabbage pies is very simple to prepare. However, the result of your culinary work will depend on its taste and quality. Therefore, try to find recipes for yourself that you and your loved ones will like.
Every time I’m going to bake pies with cabbage, I make more fillings, with a reserve. Because someone will definitely want to try it, and it’s not a fact that they won’t have to make another portion. The filling for pies with cabbage is very tasty, aromatic, juicy. And it’s very easy to prepare. Vegetables were chopped, fried, covered and simmered until cooked. Additives can be very different: herbs, spices, tomato sauce, tomatoes, Bell pepper and much more. I have the simplest recipe for filling pies with cabbage: vegetables, spices, salt and butter.
You can prepare a delicious filling from fresh cabbage different ways. This recipe suggests classic version – braised cabbage with onions, carrots and spices.
Ingredients
To prepare the cabbage filling you will need:
- carrots – 1 piece;
- onions – 2 pcs;
- fresh White cabbage– 0.5 medium fork;
- sunflower oil – 4-5 tbsp. l;
- salt - to taste;
- freshly ground black pepper – 0.5-1 tsp;
- water – 0.5 cups (if necessary).
How to prepare a delicious filling for pies with cabbage. Recipe
I peel the carrots and onions and rinse them with cold water. I chop the onion finely small cubes. I grate the carrots using a fine grater.
I remove the damaged leaves from the cabbage fork. I cut off half and chop into thin strips, as for salads.
I pour the onion into the frying pan. Fry over low heat until soft.
Advice. While frying onions, do not leave the stove. It has the unpleasant feature of burning out instantly, and you will have to start all over again.
I add carrots. I fry over low heat for two or three minutes, soaking the vegetables in oil.
I pour in the rest of the oil and lay out the cabbage. In portions to make mixing easier. If your frying pan is large and deep, load it all at once.
Stirring, simmer the cabbage for 10-15 minutes. It will give juice and gradually soften and become oily.
Advice. If the cabbage is dense and not juicy, you need to add half a glass of water and simmer under the lid. Then, at the end of cooking, increase the heat and evaporate the liquid.
I add salt and pepper to taste. You can add spices at your discretion: cumin or Provencal herbs, a couple of pinches of curry, turmeric. Cover and turn the heat down to low. I leave it to simmer until done.
How do you know if the filling for pies with cabbage is ready? Try it of course! We like our vegetables to be soft, so we stew them for a long time, about an hour. For crispy, half an hour will be just right. But still try and do as you like.
Shortly before it’s ready, remove the lid, increase the heat and evaporate the liquid. The filling will be juicy due to the added oil and fried vegetables, and all the juice must be evaporated. I make sure to cool it, it goes into the pies warm or completely cooled.
The result was a very tasty cabbage filling for pies: slightly spicy, juicy. In general, I advise you to prepare it in advance - the taste does not appear immediately, it needs to sit. That’s why pies with this filling become tastier the next day. Happy baking! Your Plyushkin.
This filling recipe is very quick, very easy, and the cabbage turns out white and tasty.
And why haven’t I prepared the filling like this before?.... I recommend it to those who don’t know this filling.
I have made this filling many times already, thanks to my friend Natalya from the culinary club for the recipe.))
The cabbage turns out tasty, tender, not overcooked, not overcooked, beautiful white.
And after baking the pies, the cabbage does not lose its qualities, does not turn into porridge and has the same pleasant white color.
And, most importantly, at least for me, this cabbage can be frozen, and after defrosting it does not lose its taste.
I always prepare this filling for future use, freeze it, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably! I usually defrost it in the evening, just take it out of the freezer and put it on the bottom shelf of the refrigerator, you can also defrost it in the microwave.
What do you need:
Cabbage forks - 1 piece (about three kilograms)
Onions (large) - 3-4 pcs.
Boiled eggs - 5 pcs.
Butter - 100g.
Olive (vegetable) - 3 tbsp.
Salt and pepper to taste.
Sugar - a couple of pinches.
Fresh dill - a small bunch,
Green onions - a small bunch.
How to do:
Shred the cabbage thinly by hand or chop it in a food processor.
We cut the cabbage approximately 2-3 cm long, so that when you bite into the pie, the cabbage does not stretch as a “long thread”.
Cut the onion into half rings.
Heat in a large saucepan olive oil, add chopped onion, sprinkle with a couple of pinches of sugar, add a little salt and simmer over low heat until soft and transparent.
Place the shredded cabbage in a large saucepan, completely fill it with boiling water, add salt well, let it boil over high heat and boil for 5 minutes (my comments: I had dense winter cabbage, I boiled it for an additional 3 minutes, for a total of 8 minutes. Mine don’t like it The cabbage is a little crispy, which is why I cooked the cabbage a little longer).
Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a cooking pot pasta, very comfortably.
(my comments: I didn’t rinse the cabbage with cold water, I just drained the cabbage through a colander).
After washing the cabbage, it’s good(!) to squeeze out excess moisture from it with your hands and transfer it to a saucepan with sautéed onions. Mix cabbage with onions, add diced butter. (my comments: I didn’t squeeze the cabbage, I think it’s unnecessary. My filling wasn’t moist at all).
Place the saucepan on the fire and heat the cabbage until the butter is completely dissolved.
Turn off the heat and let the cabbage cool(!) completely. Add chopped greens and eggs (cut into cubes) to the cooled cabbage. Salt the cabbage well and season with black pepper to taste.
All! The filling is ready! Let's start baking pies and pies!!!
Sources.
Cabbage filling for pies is deservedly popular among our housewives. It cannot be otherwise, because it is inexpensive and healthy vegetable, which can always be found in the store.
The filling for sauerkraut pies is also tasty. How to prepare this component of the pie correctly? How to make cabbage pies filling really tasty? We will help you find answers to these questions.
There are a large number of recipes for making cabbage fillings for pies, but there are a few general culinary rules that we will remind you. When choosing this vegetable for pies, it is better to take a small but dense head of cabbage. Before cooking, be sure to clean it of spoiled leaves and thick stems, rinse it, and remove the stalk.
Remember: the taste depends on how you cut the vegetable.
You can chop it, that is, cut it thinly, with an ordinary knife, or you can do this with the help of a special device - a shredder. Onions are usually added to the cabbage filling.
If the filling is made without heat treatment, then the onion is simply chopped, if the filling is stewed or fried, then the onion needs to be fried. Perfect Seasonings for her - salt and sugar, pepper, parsley.
Recipes for fresh cabbage fillings
The fresh cabbage filling is the simplest. We'll tell you how to prepare it. We will need one medium head of cabbage, a couple of boiled chicken eggs, herbs, and salt. Add salt to the chopped vegetable and mash with your hands to release the juice. Finely chop the parsley and egg, mix all ingredients. Delicious filling ready. It is suitable for both oven-baked and fried pies. If you don’t have chicken eggs at home, you can prepare the filling without them.
If you have more time, another filling recipe with cabbage and egg will do. Place shredded cabbage in a frying pan with butter or vegetable oil and fry until half cooked. In this case, the pies will have a pleasant crunch. You can bake kupasta in the oven at a temperature of 180-200°C.
In this case, the frying pan must be closed with a tight lid and placed on the lowest shelf. When ready, remove from oven, cool, add chopped egg, fried onion, salt to taste. Remember: if you salt the hot filling or do it before cooking, it will release a large amount of juice. In this case, the cabbage will turn out watery, which will negatively affect the taste and quality of the baked goods.
If fried foods are contraindicated for your family members for some reason, then try the following recipe. Cut the head of cabbage into pieces lengthwise and boil in hot salted water for 7-8 minutes. Then drain in a colander, squeeze lightly, chop finely. Add hard-boiled chopped egg, fried onion, mix. In this case, for 800 g of cabbage you will need 2-3 onions, 2 hard-boiled chicken eggs.
Some housewives prefer to prepare cabbage filling without eggs. We will also tell you how to prepare it. In this case, you can choose a filling with carrots and tomato paste.
To prepare you will need:
- medium head of cabbage (weighing approximately 1 kg);
- 2-3 onions;
- 1 medium carrot;
- 6 tbsp. spoons of tomato paste;
- vegetable oil for frying;
- salt, sugar;
- ground red and black pepper;
- Bay leaf.
Shred the cabbage and mash it with your hands to make it softer. Wash and peel the carrots and onions. Carrots can be chopped or grated coarse grater. Cut the onion into cubes. Pour a little vegetable oil into a large frying pan and fry the onions and carrots. Add the cabbage and mix well so that the frying is evenly distributed throughout the cabbage.
Dilute tomato paste in a glass of warm boiled water. Pour into the filling, add 1 more glass of water. Simmer for 12-15 minutes, stirring occasionally, do not cover. Add salt, sugar, bay leaf, a pinch of red and black pepper each and continue to simmer until the liquid evaporates. Please note that there are no eggs in this recipe, but the filling will still be filling.
For those who like to work magic at the stove, we offer another filling option with cabbage and egg. We start preparing it by processing the onions. Cut 3-4 onions into thin half rings and place in a frying pan with a small amount of vegetable oil, put on the stove, add salt, you can add sugar, and simmer until soft and translucent.
While the onion is stewing, place the thinly sliced cabbage in a saucepan and pour boiling water over it, add salt, bring to a boil and cook for 5 minutes. Drain in a colander and rinse with cold water. If the onion is ready by this time, then take a handful of cabbage, squeeze it out of the moisture and put it in a frying pan with the onion. It will take a long time to tinker, but the result is worth it.
Add a piece of butter to the cabbage, put the frying pan on the fire and wait for the butter to spread. Remove from heat, cool, add finely chopped herbs and hard-boiled eggs. Salt, you can add black pepper. The beauty of this filling is that it can be stored frozen.
Sauerkraut filling
Sauerkraut is very healthy as it contains a large amount of vitamin C. This dish is popular in Russian cuisine.
To prepare the sauerkraut filling, you need:
- sauerkraut - 1 cup;
- vegetable oil - 2 tbsp. spoons;
- onion - 1 piece;
- salt, sugar to taste.
Before cooking, cabbage must be washed in warm water and scalded with boiling water to remove excess acid. Then you need to put it in a frying pan, add vegetable oil, fried onions and, stirring, simmer until tender.
After cooling, add salt, sugar to taste, chopped herbs, chopped hard-boiled egg. You can make the filling with sauerkraut and mushrooms. How to cook it? Here is the prescription. For 500 g of cabbage you will need 5-6 dried mushrooms.
Mushrooms must first be boiled, squeezed, minced or chopped in a food processor. Simmer cabbage scalded with boiling water until half cooked, then add finely chopped fried onions, mushrooms, sugar and pepper to taste.
You were able to see that the filling for cabbage pies is simple. Even a young housewife can prepare it.
The main thing is to remember that it should be quite juicy and should be cooked on the same day that you bake the pies. Which recipe you choose depends on your skills and culinary preferences.
I have made this filling many times already, thanks to my friend Natalya from the culinary club for the recipe.))
The cabbage turns out tasty, tender, not overcooked, not overcooked, beautiful white.
And after baking the pies, the cabbage does not lose its qualities, does not turn into porridge and has the same pleasant white color.
And, most importantly, at least for me, this cabbage can be frozen, and after defrosting it does not lose its taste.
I always prepare this filling for future use, freeze it, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably!
I usually defrost it in the evening, just take it out of the freezer and put it on the bottom shelf of the refrigerator, you can also defrost it in the microwave.
Amazing fried pies made with this filling! I’ll give you the dough for some delicious pies later, but today it’s just a puff pastry roll with cabbage.
Cabbage filling for pies and pies.
What do you need:
Cabbage forks - 1 piece (about three kilograms)
Onions (large) - 3-4 pcs.
Boiled eggs - 5 pcs.
Butter - 100g.
Olive (vegetable) - 3 tbsp.
Salt and pepper to taste.
Sugar - a couple of pinches.
Fresh dill - a small bunch,
Green onions - a small bunch.
How to do:
Shred the cabbage thinly by hand or chop it in a food processor.
We cut the cabbage approximately 2-3 cm long, so that when you bite into the pie, the cabbage does not stretch as a “long thread”.
Cut the onion into half rings.
Heat olive oil in a large saucepan, add chopped onion, sprinkle with a couple of pinches of sugar, add a little salt and simmer over low heat until soft and transparent.
Place the shredded cabbage in a large saucepan, completely fill it with boiling water, add salt well, let it boil over high heat and cook for 5 minutes.
Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a pasta pan, very convenient.
After washing the cabbage, it’s good(!) to squeeze out excess moisture from it with your hands and transfer it to a saucepan with sautéed onions. Mix cabbage with onions, add diced butter.
Place the saucepan on the fire and heat the cabbage until the butter is completely dissolved.
Turn off the heat and let the cabbage cool(!) completely. Add chopped greens and eggs (cut into cubes) to the cooled cabbage. Salt the cabbage well and season with black pepper to taste.
All! The filling is ready! Let's start baking pies!!!))
Puff pastry roll with cabbage filling.
What do you need:
Puff pastry yeast-free dough- 500 gr.,
Cabbage filling
vegetable oil - for greasing the dough,
breadcrumbs - for sprinkling the dough,
butter - 60 gr.,
egg - for greasing the rolls,
sesame (black, white) - for sprinkling
How to do:
From 500 gr. The dough makes two rolls.
Defrost the dough, divide into 2 equal parts.
Roll out each part thinly into a rectangle, side 35 by 50 cm.
Transfer the rolled out dough onto a cotton kitchen napkin.
Grease the dough (with a brush) with vegetable oil, sprinkle on top breadcrumbs. Place the cabbage filling on 2/3 of the dough, retreating 5 cm from the side edge. Scatter pieces of butter on top of the filling, about 30 grams for each roll.
Fold the side edges of the dough inward and roll the roll using a napkin from the narrow side of the dough.
Place the roll, seam side down, on a baking sheet lined with baking paper.
Brush the top with beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven at 180 degrees for approximately 25-30 minutes (until golden brown).
