Pies with cabbage in the oven. Yeast-free pies with cabbage in the oven Pies with cabbage without yeast step-by-step recipe

19.02.2024

Preparing a delicious yeast-free cabbage pie does not take much time. The baked goods are low in calories, airy and light.

kefir – 220 ml;
carrots – 140 g;
soda – 4 g;
water – 30 ml;
onion – 140 g;
cheese – 160 g;
egg – 3 pcs.;
sea salt;
margarine – 75 g;
flour – 250 g;
vegetable oil;
cabbage – 430 g.

Preparation

Preparing the filling

Test preparation

A heat-resistant glass form is suitable for preparation. Fill the bottom with half the dough. Distribute the filling and pour in the remaining liquid mixture. Sprinkle the surface with cheese shavings. It is better to grind the cheese on a fine grater.

Baking a Pie

Preheat the oven to 200°. Place the workpiece.
Bake for 45 minutes. Do not open the oven during baking, otherwise the baked goods will settle.

Adding cinnamon, pepper, nutmeg, and sesame will help improve the taste of the filling.
You shouldn’t take the treat out of the mold right away. It is necessary to leave it for a quarter of an hour so that the cake does not settle and become deformed.
Check the readiness of the pie with a toothpick. You should pierce the part of the pie where there is no filling. If there is no raw dough left on the surface, then the baking is ready.
A small cube of butter added to the cabbage during stewing will help the vegetable become juicy and soft.
The dough recipe is universal and suitable for various fillings. Cabbage can be replaced with minced meat or rice mixed with egg and meat.

In order for the pie to turn out successful the first time, you must strictly follow the step-by-step description and not change the specified amount of ingredients.

I once wanted to cook cabbage pies in the oven, but I just don’t have the strength. The desire did not leave me for several days, and so I decided to cook. I’ll say right away that it was a very long time ago, and I had no experience working with dough, but I always wanted to learn how to cook delicious pastries. I had one recipe in the book, I did everything as described and... gave it to the dog. They were impossible to eat: the filling leaked out, the dough fell apart, and the sour smell of yeast remained. I already thought that I would never cook pies with cabbage, but one incident changed everything. A friend from Belarus came to visit me, and in one conversation she told me her proven recipe for yeast pies with cabbage. And what a surprise I was when I tried to bake them. Soft tender dough and juicy filling - exactly what I expected. And since then, I have only used this yeast dough recipe for baking pies and pies. And no matter what filling you cook the pies with, they turn out as fluffy as fluff.

I note that the amount of flour in the recipe is indicated approximately; it depends on many factors: the quality of the flour itself, the correct proportions of ingredients, the fat content of the butter, the quality of the yeast and the category of eggs. This time I needed 25 grams more flour, so be prepared for this, take a small amount of flour.

This amount of ingredients yields 24 large pies, which fit quite comfortably on two baking sheets. And if you have limited time to form 24 beauties, then you can prepare one large yeast pie with cabbage, dividing the number of ingredients by 2.

Ingredients:

for test:

500 ml milk;
16 g (4 tsp) yeast;
1 egg;
1/2 tbsp. Sahara;
1 kg of premium flour;
50 g refined vegetable oil;
150 g butter;

for lubrication:

1 egg;
1 tbsp. ice water;

For filling:

1 small head of cabbage (600-700 g);
1 small carrot;
2 small onions;
2 tbsp. tomato paste;
2-3 tbsp. vegetable oil for frying;
greens to taste;
salt and pepper to taste.

How to cook yeast pies with cabbage, recipe

1. First, prepare the yeast dough. Pour milk into a saucepan and heat to about 30-40 degrees. You can check the temperature of the milk by dropping a little on your wrist. The milk should be warm, but not scalding.

2. Beat 1 egg into a convenient deep bowl.

3. Pour in the milk and mix with a whisk until smooth.

4. Pour in the yeast, trying to distribute it evenly over the entire surface of the milk.

5. Add sugar in the same way. To make the yeast work faster, you need to sprinkle it with sugar, and not just quickly add all the sugar to the bowl. Add salt. It will easily dissolve in a liquid mass. There is an opinion that salt should be added at the end of kneading the dough, since it slows down the growth process of yeast. It has been tested in practice - this rule does not apply to high-speed yeast, and our grandmothers often added salt to the dough with natural yeast.

6. Mix the dough with a spoon or whisk and put it in a quiet, warm place for 15-20 minutes.

7. The yeast began to work - foam appeared on top, the dough rose noticeably and became airy.

8. Measure out the butter and transfer it to a microwave-safe bowl. We set it to minimum power. The butter should melt, not boil.

9. Add half of the pre-sifted flour. Ideally, before cooking, sift the flour not even once, but two or three times. The sifted flour will fill the dough with oxygen.

10. Start kneading the dough with a spoon.

11. Quite quickly the dough becomes homogeneous and begins to lag behind the walls of the bowl.

12. After going into the microwave, the butter became liquid and warm. You can also melt it using a water bath, the result will be no worse. If the oil overheats, cool it to about 40 degrees.

13. Pour the prepared butter into the dough, add vegetable oil. As you can see, we add fats to the dough at the very end, and this is very important. If you add the butter earlier, the dough will be rougher and less fluffy.

14. Mix the dough so that both types of oil are thoroughly absorbed. When adding fats in the form of butter and vegetable oils, the dough noticeably settled.

15. Add the remaining flour. Now we knead the dough thoroughly with our hands. Yeast loves heat very much, so the dough needs to be kneaded for a long time, with warm and dry hands. A well-kneaded dough will not smell of yeast, it will become smooth and homogeneous, and will no longer stick to your hands. If the dough continues to be very sticky, add a little more flour. But don’t overdo it, it should remain very light, soft, airy and elastic. This dough is very pleasant to hold in your hands.

16. If you have a small bowl, divide the dough into two parts, as I did. Otherwise, you risk seeing the dough running away from the bowl.

17. Cover the bowl with the dough with a lid or a damp kitchen towel and place in a warm place for 1.5 - 2 hours. When the dough has risen well, you can continue working with it.

18. Let's move on to preparing the filling for yeast pies with cabbage. Grate the carrots on a coarse grater.

19. Peel the onion and rinse it under ice water. Chop finely. Cold water will help us not shed tears over the onions.

20. Grate the cabbage or finely chop it with a knife.

21. Select a comfortable deep frying pan. Add onions and carrots to hot oil. Fry everything together for 5-7 minutes.

22. Add all the cabbage. Don’t worry that there is too much cabbage, after 10 minutes it will greatly decrease in volume. Pour a glass of water and simmer over medium heat, stirring occasionally.

23. The cabbage fried, became yellowish and soft.

24. Add tomato paste.

25. Stir the cabbage. Finely chop the dill and add to the cabbage. Salt and pepper.

26. Mix well and taste. Let the filling cool completely. If it's cold outside, I take the frying pan out onto the balcony.

27. The dough has grown noticeably within 1.5 hours (about 3 times).

28. Now the most important stage is the formation of pies with cabbage. Dust the work surface with flour. Take half of the dough from one bowl and form a sausage (from the entire dough you should get 4 sausages).

29. Divide the sausage into 6 equal parts.

30. Lightly flatten each part with your palm.

31. The cakes should not be very thick, otherwise it will not be possible to make pies. But they should not be thin, otherwise the dough may tear under the weight of the filling.

32. Drain the juice from the cooled cabbage; we need the filling without excess moisture. Place about 1 tbsp in the center of the cake. fillings.

33. Let's start forming the pie with cabbage. First of all, we will fasten the edges of the cake in the center.

34. Now we firmly fasten all the edges of the dough so that the filling does not leak out during baking.

35. Place the pie on the table and smoothly pull it out.

36. We connect the tails and press them well together with our fingers. We check to see if the seam of the pie has come apart while we are gluing the tails together.

37. Place the pie on a baking sheet lined with parchment, seam side down. Form and place all the pies one by one on a baking sheet. Leave space on the baking sheet between the pies; they will double in size. Now the pies should be spaced apart. This is very important, otherwise the dough may separate or crack during baking. So, leave the formed pies for 20 minutes in a warm place without drafts.

38. After 20 minutes, beat the egg with a fork and brush it over our pies, which have already grown noticeably. If you want the pies to be glossy on top, then you only need to grease them with yolk. In this case, for the entire number of pies you will need 2 or even 3 yolks.

39. Place the baking sheet in an oven preheated to 190 degrees and bake until golden brown (about 20 minutes).

These are how delicious and golden-brown homemade cabbage pies are.

The filling, as promised, came out very juicy. Bon appetit!

Step-by-step recipes for cabbage pies without yeast - classic, quick and other original cooking options

2017-12-07 Liana Raimanova

Grade
recipe

7772

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

6 gr.

Carbohydrates

30 gr.

190 kcal.

Option 1. Classic recipe for cabbage pies without yeast

Surely, not all housewives always have yeast at home. And it doesn’t matter, because even without this ingredient, any baked goods can turn out very tasty, aromatic, with a light crispy crust. For example, you will really like the classic recipe for yeast-free pies with cabbage because of its simplicity and, most importantly, the speed of preparation.

Ingredients:

4 cups flour;
kefir - 250 ml;
egg - 1 pc.;
baking soda - 15 g;
vegetable oil - 40 ml;
sugar - 1 handful;
salt;
half a fork of white cabbage;
onion - 1 pc.;
1 carrot root;
30 g tomato;
any seasoning - 40 g;
black pepper;
frying oil - 40 ml;
for greasing pies - 1 egg.

Step-by-step recipe for cabbage pies without yeast

In a clean bowl, whisk the egg with sugar and salt.

Add vegetable oil, beat again.

Pour kefir into a clean cup, add soda, stir well and leave for a while.

Pour the kefir mixture into the egg mixture and slowly add the previously sifted flour in several additions. Knead until smooth and elastic. Wrap the dough in a plastic bag and leave it in the refrigerator for a while.

Prepare the filling: grate the peeled carrots, chop the onion into crumbs, fry together in a frying pan with butter until light brown. Chop the cabbage into strips, pour into a deep container, add the sautéed vegetables, add the tomato and pour in a small amount of water, add salt, pepper, spices and simmer over a small flame for about half an hour. Transfer the filling into a clean cup and cool.

Remove the dough from the refrigerator and knead it slightly with your hands.

Cut the dough into two halves, roll one at a time into thin flat cakes.

Using a large glass, cut out small circles, place a tablespoon of cabbage filling in the center of each, and pinch the edges tightly.

Grease the frying sheet with oil and arrange the formed pies, brush with beaten egg and place in a pre-heated oven, bake for 30 minutes at moderate temperature.

Serve slightly chilled with tea or milk.

Similar to this recipe, you can bake pies in a frying pan in hot oil. You don’t have to add tomato paste to the filling.

Option 2. Quick recipe for cabbage pies without yeast

The pies according to the following recipe are no less tasty and crispy. Its advantage is that the dough is made in water, without eggs, and there is no need to keep it, 10 minutes on the table is enough. Despite this, the products turn out tasty, with a porous crumb inside.

Dough ingredients:

450 g flour;
15 g each of sugar and salt;
130 ml vegetable oil;
130 ml purified water.
For the filling:
2 small forks of white cabbage;
1 root vegetable each of carrots and onions;
vegetable oil - 50 ml;
25 g salt.

For lubrication:

1 egg.

How to make cabbage pies without yeast

First, prepare the filling: grate the peeled and washed carrots, chop the peeled onion into strips, fry until lightly browned. Rinse the cabbage, cut out the stalks, chop finely with a knife, place with the vegetables, pour in a small amount of water and simmer until the cabbage softens. At the end, add salt and pepper.

Knead the dough: in a small cup, mix all the bulk ingredients for the dough. Pour oil and water into them, knead first with a spoon and then with your hands until elastic. Place the dough on the table, cover with a towel and let rest for a while.

Cut the dough into small pieces weighing about 40-50 g each, roll into thin flat cakes.

Place a tablespoon of filling in the center of each, pinch the edges, forming a slightly elongated product.

Place the pies on a greased sheet, brush with egg and bake in the oven for 20 minutes at a temperature not exceeding 200 degrees.

Cool and serve.

And to add more flavor, the formed products can be sprinkled with caraway seeds.

Option 3. Pies with cabbage without yeast from puff pastry

And this version of pies with cabbage is suitable for those who love crumbly, fried baked goods. Such products turn out crispy, juicy, melting in your mouth. The dough for them starts very quickly and has the peculiarity of being stored in the refrigerator for a long time.

Dough ingredients:

butter - 300 g;
1 egg;
230 ml water;
vinegar 9 percent - half a teaspoon;
half a dessert spoon of salt;
400 g flour.

For the filling:

half a fork of cabbage;
onion head;
1 carrot;
35 g each of salt and black pepper;
vegetable oil - 40 ml.

For decoration:

parsley - half a bunch.

Step by step recipe

First, knead the puff pastry without yeast: put soft butter in a deep bowl, add 250 g of sifted flour, chop the butter with a knife, while mixing it with the flour. The result should be a butter-flour lump of dough. Break the egg into another small cup, beat lightly and mix it with water, pour in the vinegar, add sugar, salt, the remaining flour and knead thoroughly into a thick dough. Roll out the dough based on egg and water into a thin flat cake, wrap a lump of butter in it and roll it out again into a thin layer, wrap the dough in film, place in the refrigerator and leave to cool for 60 minutes. After a while, remove the dough from the refrigerator, roll it into a thin flat cake, roll it again, wrap it in a bag and put it back in the refrigerator only for 40 minutes. Repeat this 2-3 times.

For the filling, chop the cabbage into strips, cut the peeled carrots and onions into strips, place everything together in a frying pan, pour in vegetable oil and a small amount of water, cover with a lid and simmer until all the vegetables are soft. Season the filling with salt and pepper.

Roll out the finished dough into one thin layer, cut into 22 identical rectangular cakes.

Place 2 teaspoons of filling in the center of each rectangle, pinch the edges to give them a nice shape.

Use a fork to make a pattern around the perimeter.

Place the pies in a hot frying pan in oil and fry on both sides for 1 minute.

Serve hot, topped with sour cream or any sauce, garnished with parsley sprigs.

For faster preparation, you can not knead the dough, but buy it ready-made in the store.

Option 4. Cabbage pies without yeast on yogurt

The yogurt-based pies are original, very soft, and have an unusual taste. Even small children will enjoy such baked products. A great option to please the whole family with fragrant, tender pastries on the weekend.

Dough ingredients:

flour - 8 handfuls;
matsoni yogurt without additives - 200 ml;
20 g soda;
20 g salt.

For the filling:

cabbage - 2 quarters;
onions, carrots - 1 root vegetable each;
40 g each of salt and black pepper;
80 ml vegetable oil.

How to cook

Pour yogurt into a small cup, add baking soda, mix well and leave for a while.

Mix the sifted flour with salt and, stirring continuously, add the mixture of yogurt and soda, knead the dough to a soft consistency.

Let the dough rest under a towel for half an hour.

Chop the peeled onion with a knife, grate the carrots, and chop the cabbage into thin strips with a knife. Simmer everything together in a frying pan with oil and a little water over a low flame, stirring frequently. At the end, add salt and pepper.

Place the filling in a separate clean bowl and let cool.

Place the dough on a floured table, lightly knead it with your hands and divide it into several equal pieces.

Roll each into a thin flat cake, add a tablespoon of filling, and seal the edges tightly.

Place on a greased baking sheet and bake in a hot oven for a little less than half an hour at 220 degrees.

Adjust the temperature to 200 degrees and bake for about another half hour.

Remove the sheet with pies from the oven, grease with vegetable oil, and place on a serving plate.

Instead of yoghurt, you can use yogurt or whey for the dough.

Option 5. Pies with cabbage without yeast on fermented baked milk

Pies with cabbage according to this recipe differ from the rest in their special splendor and indescribable taste. Thanks to fermented baked milk and slaked soda with vinegar, the products acquire incredible airiness. And the sauerkraut filling adds a slight sourness and a pleasant, long-lasting aroma.

Dough ingredients:

a little less than one kilogram of flour;
sugar - 1 handful;
2 eggs;
soda - 25 g;
20 ml of acetic acid 9 percent;
20 g salt;
half a liter of fermented baked milk.

For the filling:

4 handfuls of sauerkraut;
7 potatoes;
40 g tomato;
2 onions;
butter - 60 g.

For frying:

200 ml sunflower oil.

How to cook

Boil the peeled potatoes in lightly salted water and turn into a puree using a masher. Fry the peeled onion in a frying pan with butter until transparent. Rinse the sauerkraut lightly, squeeze out excess moisture with your hands and add to the onion, simmer until the liquid evaporates. Add the tomato and heat for a few minutes. Place potato pulp into the cabbage and onions, heat over low heat until the liquid has completely evaporated, stirring frequently. Remove from heat and let cool.

Knead the dough: pour fermented baked milk into a cup, break the eggs, add sugar, salt, and whisk for several minutes. Quench the soda with acetic acid and add to the prepared mixture, mix well, at the same time adding the sifted flour, knead into a homogeneous dough that slightly sticks to your hands.

Cut the dough into small pieces and roll into small cakes, put 2 tablespoons of filling on each.

Pinch the edges tightly and place on hot oil and fry on both sides until light brown.

Serve hot with tea or warm milk.

To diversify the taste, instead of mashed potatoes, you can add fried fresh champignons to the cabbage, this will make it even more flavorful.

Modern housewives bake cabbage pies for any occasion - just to pamper the family, or for the arrival of guests. There are many varieties of this pastry - fried, baked, with fresh or sour cabbage. You can add eggs, mushrooms and cheese to it - the taste will only benefit from this.

How to cook pies with cabbage

The first task of the housewife who decidedmake pies with cabbage, will be the preparation of all the necessary products from the list. The dough requires flour, eggs, kefir or milk, sugar, salt and a little butter. You can form the filling from fresh or sauerkraut, mix it with mushrooms, tomato paste, carrots or cereals. To save time, you can not knead the dough, but buy ready-made dough.

The preparation of pies begins with preparing the dough - they can be baked from puff pastry, with or without yeast. Each type has its own manufacturing characteristics, but there are common secrets shared by the chefs:

to obtain a crumbly consistency, add a pinch of citric acid and baking soda to the dough;
flour must be taken of the highest or first grade, white in color, which does not change upon contact with water;
The yeast must be fresh, sugar must be added to it strictly according to the recipe, otherwise excess sweetness will lead to burning and a decrease in fluffiness due to a slowdown in the fermentation process.

Filling

The guarantee of delicious products isfilling for cabbage pies. It is prepared in different ways: take white or Chinese cabbage, stew it or fry it in a frying pan until soft. If desired, it can be mixed with prunes, mushrooms or boiled eggs. If you want a more satisfying option, use meat, hot dogs or sausage as additives.

How to fry cabbage for pies is useful for all housewives to learn. To do this, chop the head of cabbage into thin strips, pour over boiling water and cook for 10 minutes. After the time has passed, fry with chopped onion, mix with eggs or dill. If desired, you can make the fried filling softer - add tomato juice, bay leaf, carrots and onions. If sauerkraut is used, mix it with slices of champignons, carrots and onions, fry for five minutes, add minced meat.

Dough

After you have prepared the filling, you need to choosepie dough. You can make it yourself or buy a ready-made one: puff pastry, yeast, curd or yeast-free. Here are some cooking methods:

Lazy for frying is made from beaten egg with flour; its consistency resembles a curd mass.
Kefir custard - for it you need to heat the milk, dilute dry yeast with salt, sugar, vegetable oil and a small amount of flour. Then add a glass of boiling water and knead the dough to a pliable consistency. After an hour of infusion, you can make pies.
Yeast without infusion is made from milk or warm water mixed with yeast, salt, sugar, butter and flour.

How to stew cabbage for pies

The tasty filling isstewed cabbage for pies, which it is advisable to take fresh and finely chop. For taste, carrots, onions, spices, and bay leaves are added to it. If you want a brighter color, use tomato paste, fresh or canned tomatoes. How to prepare cabbage for pies: chop the onion, grate the carrots, sauté for three minutes, add cabbage strips and simmer until reduced in volume. In 20-25 minutes the stewed filling will be ready.

Recipe for pies with cabbage

Find the one that suits youcabbage pies recipenot so simple, because there are a huge number of them. You can bake potato pies with sauerkraut, with meat and cabbage, or lean pies with the addition of rice or champignons. For baking delicious baked goods, a stewed filling of cabbage leaves with minced meat, smoked meats or simple boiled meat is suitable. A quick filling is cabbage strips with boiled eggs, dill or green onions.

In the oven

Time: 2 hours.
Purpose: for breakfast.
Cuisine: Russian.

Recipe for pies with cabbage in the ovenassumes that the filling will only be cabbage straws with fried onions. Oven pies are baked from yeast dough in milk or water, and it is better to use fresh rather than dry yeast for it. The resulting pastries are distinguished by a baked crust, aromatic filling and a pleasant juicy taste. It is best served with milk.

Ingredients:

milk – 220 ml;
flour – 0.6 kg;
eggs – 1 pc.;
fresh yeast – 25 g;
vegetable oil – 1/4 cup;
salt – 10 g;
sugar – 20 g;
cabbage head - half;
onion – 1 pc.

Cooking method:

Mix granulated sugar, yeast, a little flour, pour in some warm milk. After 15 minutes, sift all the flour, add salt, add the rest of the milk and butter. Knead a soft dough and set aside in a warm place for an hour.
Chop the head of cabbage, simmer, combine with fried onions, simmer a little more, add salt.
Divide the dough into pieces, roll each into a flat cake, and fill. Place on a baking sheet, coat with beaten egg, leave for half an hour.
Bake for 15 minutes at 180 degrees.

Fried in a frying pan

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 263 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

How to do fried pies with cabbage, the following instructions will teach you. Thanks to it you will get delicious pies with a crispy baked crust. The recipe for fried pies assumes that the cabbage in the filling is mixed with fried mushrooms and onions - this is how the products are distinguished by a balanced taste and satiety. You can add tomato paste to taste.

Ingredients:

water – 250 ml;
flour – 0.7 kg;
sugar – 40 g;
salt – 10 g;
eggs – 2 pcs.;
butter – 80 g;
dry yeast – 6 g;
vegetable oil - half a glass;
sauerkraut – 0.3 kg;
onions – 2 pcs.;
mushrooms – 400 g;
tomato paste – 15 ml.

Cooking method:

Sift the flour, mix with yeast diluted with water and melted butter. Knead the dough and set aside in a warm place for half an hour.
Rinse the sauerkraut with water, squeeze it out, place it in a frying pan with fried onions and mushroom slices. Pour in tomato paste.
Form dough balls, roll out into flat cakes, add filling, pinch edges.
Fry on both sides.

From yeast dough

Time: 2.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 247 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage on yeast doughare the best baking option because they have a fluffy consistency with an airy texture. Fresh cabbage is used as minced meat, mixed with boiled rice and chicken eggs. If desired, you can diversify this filling mixture with parsley; dried or fresh dill will also work.

Ingredients:

flour – 1000 g;
milk – 1.5 cups;
eggs – 2 pcs.;
margarine – 100 g;
vegetable oil – 40 ml;
dry yeast – 10 g;
cabbage head - half;
rice - half a glass;
eggs – 3 pcs.;
onion – 1 pc.;
green onions - a bunch.

Cooking method:

Heat the milk, pour in the yeast, add sugar. After half an hour of infusion in a warm place, sift the flour, add one egg, butter, and knead. Pour in melted margarine and stir until smooth. Leave in a warm place for an hour.
Chop the head of cabbage, chop the onion and fry, boil the rice until tender, chop the greens, boil and chop one egg. Connect all components.
Form the dough into balls, roll out into flat cakes, and fill with a mixture of rice, cabbage, eggs, and herbs. Pinch the seam and place the pies seam side down on an oiled baking sheet. Baking paper can be used.
After 15 minutes of infusion, brush the surface with beaten egg and bake for 25 minutes at 180 degrees.

On kefir

Time: 1 hour.
Number of servings: 8 persons.
Calorie content of the dish: 245 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook kefir pies with cabbagestep by step, teach the recipe described below. It makes a quick dough. The filling is sauerkraut mixed with mashed potatoes and spices. Homemade pies are fried in hot oil in a deep frying pan to create an excellent crispy crust that will whet your appetite.

Ingredients:

flour - half a kilo;
kefir - a glass;
olive oil – 10 ml;
sugar – 20 g;
salt – 10 g;
soda – 10 g;
vegetable oil – half a glass;
sauerkraut – 0.2 kg;
potatoes - 6 tubers;
onion – 1 pc.

Cooking method:

Sift the flour, combine with soda, salt, sugar. Separately mix kefir with oil, combine both masses until a non-sticky consistency is obtained. Leave for half an hour at room temperature.
Boil the potatoes in salted water, mash until pureed. Mix with fried onion, to which cabbage was added at the end and simmered for a couple of minutes.
Roll out the dough, form into flat cakes, add the filling, and wrap the pies.
Fry for five minutes on both sides.

With egg

Time: 3.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 232 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage and egg in the ovenThey are considered classic Russian dishes, but they can be made not only from fresh vegetables. The filling with sauerkraut turns out to be more aromatic and rich, giving it an attractive taste. To prevent the minced meat from becoming extremely sour, the main product needs to be washed a couple of times with running water, squeezed out and added fried onions with chopped boiled eggs.

Ingredients:

flour – 0.4 kg;
butter – 100 g;
milk – half a glass;
water – half a glass;
eggs – 8 pcs.;
fresh yeast – 7 g;
sauerkraut – 0.4 kg;
onions – 2 pcs.;
vegetable oil – 20 ml.

Cooking method:

Pour warm water into the yeast, add half the sifted flour, and leave in a warm place for an hour. Beat in three yolks and add salt. Add warm milk, soft butter, knead to the desired consistency. Leave for 1.5 hours.
Boil four hard-boiled eggs, chop, chop the onions and fry in oil for 10 minutes. Add salt, add eggs, mix with squeezed cabbage.
Roll out the dough, cut out circles, spread out the filling. Pinch the edges and brush with beaten egg.
Place the pies on a greased baking sheet and set aside for 15 minutes. Bake for 20 minutes at 180 degrees.

From puff pastry

Time: half an hour.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to bake puff pastries with cabbage, will provide a step-by-step recipe with photos. It provides ready-made puff pastry, so cooking time is significantly saved. All that remains is to make the filling - in this recipe it is a mixture of cabbage shavings, canned fish, eggs, onions and cumin for taste. After this, you can fry or bake the finished pies.

Ingredients:

puff pastry – 0.8 kg;
cabbage head – 0.35 kg;
canned fish in oil - a jar;
eggs – 1 pc.;
onion – 1 pc.;
cumin – 10 g.

Cooking method:

Cut the head of cabbage into strips, add sauteed onion, salt and pepper. Add a little water, simmer until soft, season with caraway seeds. Mash the canned food into the mixture and cool.
Roll out the dough, cut out circles, place the filling. Pinch the seam and place on an oiled baking sheet.
The pies are baked for 15 minutes at 180 degrees.

Without yeast

Time: 1 hour.
Number of servings: 5 persons.
Calorie content of the dish: 221 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage in the oven without yeastThey turn out not so fluffy, but to prepare them you don’t need to fuss with dough and wait several hours for the dough to rise. Yeast-free pies are prepared with kefir, but you can use any other fermented milk products - yogurt, curdled milk or whey will do. They give the dough mass smoothness and elasticity.

Ingredients:

kefir – 0.25 l;
flour - half a kilo;
eggs – 1 pc.;
vegetable oil – 25 ml;
soda – 10 g;
sugar – 15 g;
salt - a pinch;
onion – 1 pc.;
tomatoes – 1 pc.;
carrots – 1 pc.;
cabbage head – 300 g.

Cooking method:

Grind the egg-sugar mixture, add salt, add oil, add soda. Beat until smooth, add flour. Set aside while you make the filling mixture.
Chop the onion, grate the carrots coarsely, and sauté until golden. Chop the head of cabbage, fry it, and send it to fry. Salt, pepper, add tomato cubes, add a couple of tablespoons of water. Simmer for 15 minutes.
Roll out the dough, cut out circles, place the minced meat, pinch. Grease the surface of the pies with oil and place on a baking sheet. Bake for half an hour at 180 degrees.

Fast

Time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 246 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: simple.

Bake cabbage pies quick and easyevery cook can do it, because there is a recipe that involves mixing the dough with the filling directly in the pan and shaping the products with a spoon. Housewives who don’t have time to bake will love such lazy pies, because they can simply be fried in oil and served. Don't forget to dry them with paper to remove excess fat.

Ingredients:

flour – 0.4 kg;
yeast - half a packet;
water – 1000 ml;
sugar – 10 g;
salt - a pinch;
cabbage head - half a kilo;
carrots – 1 pc.;
onion – 1 pc.;
greens - a bunch.

Cooking method:

Place yeast in warm water, add salt, sweeten, and add sifted flour. Knead until smooth, set aside in a warm place for 40 minutes.
Grate the carrots, cut the onion into cubes, cut the head of cabbage into strips, and add salt. Fry everything together, adding chopped herbs.
Mix the dough with the filling, form the pies with a spoon, and fry.

With fresh cabbage

Time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 236 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

How to cook fresh cabbage pies, will become known from the recipe below. It is practically no different from the previous ones, because it provides a yeast dough mass and minced cabbage straws, onions and eggs in the filling if desired. The resulting products are fried or baked in the oven; you can choose any cooking method that family members prefer.

Ingredients:

water - half a liter;
sugar – 20 g;
salt – 10 g;
margarine – 40 g;
instant yeast - sachet;
flour – 1.1 kg;
eggs – 4 pcs.;
fresh cabbage – 900 g;
onion – 1 pc.;
fat – 30 g.

Cooking method:

Pour warm water over the yeast, sweeten it, add a little flour. Leave in a warm place for half an hour, add the remaining flour, salt, add melted margarine and two eggs. Leave for an hour.
Chop the head of cabbage into thin strips, fry some of the fat, add chopped onion, at the end add two raw eggs, stir.
Roll out the dough, form into pies, and fry.

With minced meat

Time: 3.5 hours.
Number of servings: 12 persons.
Calorie content of the dish: 261 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: medium.

Pies with cabbage and minced meat in the ovenThey take longer to prepare, but you can pamper your family with them on weekends or holidays by serving them with a glass of milk or hot tea. A hearty breakfast will give children and adults strength for the whole day and make the morning invigorating. For juiciness, add fried cabbage straws, sautéed onions and a piece of butter to the minced meat.

Ingredients:

water – 400 ml;
dry yeast – 15 g;
sugar - half a glass;
eggs – 1 pc.;
margarine – 50 g;
flour – 1.4 kg;
salt – 20 g;
minced beef - half a kilo;
onion – 1 pc.;
cabbage head - 1.2 kg;
butter – 50 g.

Cooking method:

Pour warm water into the yeast, sweeten it, add melted margarine, egg, half the flour, and salt. After kneading, add the rest of the flour, cover with foil, and put in the refrigerator for two hours.
Mash the minced meat, fry, add shredded cabbage, chopped onion, and simmer for half an hour.
Make flat cakes from the dough mixture, stuff the pies, set aside for an hour to proof.
Bake for 25 minutes at 180 degrees.

Video

Pies in the house create warmth and comfort. But many housewives are afraid of fiddling with yeast dough, and the fact that it takes half a day of time. For this occasion, there is yeast-free dough. There is no need to wait for the dough to rise, you just need to mix the ingredients in the right proportions and you can bake. You can make pies and pies from this dough. They can be baked in the oven or fried in a frying pan.

To make a cabbage pie without yeast, we will need the products listed in the list.

Since the dough cooks quickly, let's start preparing the yeast-free cabbage pie with the filling. Finely chop the onion.

Let the onions sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

Place in a colander, let the water drain, and squeeze out excess liquid from the cabbage.

Add cabbage to the onion, add butter and fry together for about 7 minutes. The filling is ready.

Let's start preparing the dough. Pour kefir into a bowl and beat eggs into it. Kefir can be of any fat content, fresh or not. Stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

Sift the flour.

Add the flour into the kefir in small batches and stir constantly. To make the dough tender and tasty, do not overdo it with flour. If you add too much of it, the dough will lose elasticity and the pies will be dense and clogged.

Place the dough on the table and knead until the dough begins to stick to your hands and the table. It should be soft, like an earlobe.

Roll out the dough into a baking pan, plus the sides with a small crochet. Roll the dough roller along the sides to remove excess dough.

Place cabbage on the dough.

Place lattice-shaped rolls on top of the cabbage. Grease the dough with yolk. Bake a cabbage pie without yeast in a preheated oven. Temperature - 200 degrees, 25-30 minutes. Cool the pie on a wire rack.

Bon appetit!