Pies with cabbage

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Ingredients for making pies with cabbage

Ingredients for making pies with cabbage:

Sifted wheat flour for kneading 100 grams
1 chicken egg for lubrication

For the test:

Sifted wheat flour 650 grams
Sugar 60 grams
Salt half a teaspoon
Kefir 200 grams
Milk 50 grams
Dry baker's yeast 30 grams
Creamy margarine 50% fat 75 grams
Chicken egg 2 pieces
Vegetable oil for a bowl 2-3 tablespoons

For filling:

Fresh cabbage 500 grams
Onion 1 piece
Carrot 1 piece
Salt to taste
Tomato paste 1 tablespoon
Ground black pepper to taste
Vegetable oil 2-3 tablespoons

Main Ingredients: Cabbage, Onion, Milk, Flour
Serving: 20 servings
World Cuisine

Inventory:

Stewpan, Stove, Deep bowl - 2 pieces, Whisk, Tablespoon, Teaspoon, Glass, Kitchen table, Cutting board, Kitchen towel, Plate - 3 pieces, Frying pan with lid, Nonstick pan, Baking paper, Deep plate, Baking brush, Oven, Toothpick, Kitchen spatula, Large flat dish

Cooking pies with cabbage:

Step 1: prepare the dough.

To prepare this type of pies, you can use any type of yeast dough, but if you are not a big fan of fiddling with the kitchen for a long time, you can prepare quick yeast dough on kefir. To begin, pour the necessary amount of milk into the stewpan, and put the necessary amount of margarine. Put it on a stove turned on at medium temperature and heat the milk up to 30 - 35 degrees, the liquid must never boil! Milk should be just warm! This process will take you no more than 2 minutes, during which time the milk will heat up to the desired temperature, and the butter will melt. Then pour the oily milk into a deep bowl and add the right amount of dry yeast to it. Do not mix the yeast, let it brew for 15 minutes in a warm place.

Then in a clean and dry deep bowl, beat the right amount of eggshell without eggs, beat them with a whisk until lush foam for 45 minutes. Then add kefir, sugar, salt to the eggs and beat the mixture again until the dry ingredients are completely dissolved. This process will take you approximately 3 to 4 minutes.

Now introduce brewed yeast into the liquid mass. Stir the liquid until smooth with a tablespoon and add the sifted wheat flour into it in parts using a glass.

When the dough becomes difficult to stir with a spoon, transfer it to the kitchen table sprinkled with sifted wheat flour and continue kneading on it.

The finished dough should turn out elastic, moderately soft, and not stick to your hands.

Lubricate the clean bowl with a little vegetable oil and place the kneaded dough in it. Cover the container with a dishcloth and place the dough in a warm place, such as near a stove. Let the dough brew 1.5 - 2 hours it must rise.

Step 2: prepare the vegetables.

Peel the carrots and onions, cut off the top leaves of the cabbage, rinse the vegetables under running water, pat dry with paper kitchen towels, lay on a cutting board and chop. Cut the cabbage into thin strips with an approximate thickness of up to 5 millimeters and a length of up to 5 centimeters.

Chop the onion with a medium cube with an approximate diameter of up to 1 centimeter.

Grate the carrots on a medium grater and arrange the ingredients in separate plates.

Step 3: prepare the filling.

Turn the stove on to a medium level and place a pan with the right amount of vegetable oil on it. When the fat is hot, put carrots and onions in it, fry the vegetables, stirring with a kitchen spatula to a light golden crust. This process will take you approximately 45 minutes. Then add chopped cabbage to the pan and simmer the ingredients together. 10 minutes.

After, add tomato paste to the vegetable mass, to taste salt and black ground pepper, mix the products with a kitchen spatula. Screw the temperature of the stove to the lowest level, cover the pan with a lid and simmer the ingredients 10 minutes. During this time, all vegetables will reach full readiness, become soft and tender. In total, it takes about 30 minutes to cook stewed cabbage. Set the frying pan with the ready-made cabbage aside and let cool. Preheat the oven up to 190 - 200 degrees Celsius.

Step 4: form the pies.

Put the risen dough on the kitchen table sprinkled with a small amount of sifted wheat flour, knead the dough lightly a couple of times so that it settles a little. Then cut it with a knife into 2 - 3 parts, take the dough parts one by one, roll them into bundles with your hands and cut into small pieces with an approximate mass of 150 - 200 grams. Twist the balls from the pieces of dough and crush them with the palm of your hand. It should be cakes with an approximate thickness up to 1.5 centimeters.

Lay in the middle of the resulting cakes 2 to 3 tablespoons minced cabbage and blind the pie, smoothly connecting the edges of the tortilla along the edges with your fingers. Now it all depends on your desire, you can give your pies any shape you like. It can be ovals, squares, balls, everything that your soul wants.

In the same way, form all the other pies until you have finished the dough with the filling, and place them with the seam down on the non-stick baking sheet previously covered with baking paper. Put the pies so that there is at least a distance between them in 4 - 5 centimeters.

Put the pan in a warm place and let the dough rise, that's enough 15 to 20 minutes. While the dough is infused, in a separate deep plate, beat the chicken egg without shell and beat it with a whisk to a lush, uniform consistency.

Step 5: bake the pies.

When the right time arrives, grease the pies, using a beaten egg to help yourself with a baking brush, and place the baking sheet with the still raw flour product in the preheated oven. Bake pies 20 - 25 minutes to a golden, golden brown. Check the readiness of the dough with a toothpick, lead its tip into the pulp and pull it out, if there is raw dough at the end of the toothpick, give the pies give another 5 - 6 minutes in the oven until fully cooked. Remove the baking tray with the prepared pies from the oven, helping yourself with a kitchen towel, and place it on a cutting board laid on the kitchen table. Allow your creation to cool and then transfer the cakes to a large flat dish with a kitchen spatula.

Step 6: serve the pies with cabbage.

Cabbage pies are served warm. Immediately before serving, they are laid in a slide on a large flat dish. It will be pleasant to relish such pastry with jelly, freshly brewed tea or fragrant cocoa. Also, these pies can be served instead of bread with borscht, rice soup, chicken broth or pea soup. Fragrant, spicy pies with cabbage will satisfy your taste at 100%. Enjoy it! Enjoy your meal!

Recipe Tips:

- - When stewing cabbage, instead of tomato, you can use pre-blanched tomatoes, removing the skin from them and chopping them to a puree condition using a mixer or meat grinder.

- - The spices for preparing the toppings indicated in this recipe are not essential, you can add any herbs and spices you like in cabbage, for example allspice, dried basil, turmeric, thyme, paprika.

- - Instead of yeast dough on kefir, you can use traditional yeast dough.

- - From this type of dough, you can cook pies in a pan.

- - The filling for pies can be anything, stewed cabbage with mushrooms, sour stewed cabbage, stewed cabbage with meat and bacon, and these are just a few options.