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How to bake a delicious yeast dough cabbage pie. Cabbage open pie Fresh cabbage open pie

This open cabbage pie turns out to be very tender, “melts in your mouth”. You can use the dough recipe to bake many other products: pies with various fillings, pies and even pizzas. If you don't feel like messing around with yeast dough for a long time, cook it.

Ingredients

    Filling:
  • Cabbage fresh - 1 head of cabbage

    • Dough:

  • Flour top grade- 3-4 glasses
  • Margarine- 1 pack (200 grams)
  • Milk- 1 glass
  • Yeast high-speed - 1 tbsp.
  • Sugar- 3 tbsp.
  • Eggs chicken - 2 pieces (only yolks are needed)
  • Salt- 0.5 tsp

How to make open cabbage pie

1 ... Heat the milk. It should be warm, but not hot. Add sugar, stir. Then add dry yeast and mix. Leave the dough in a warm place for 10-15 minutes. How well the dough will rise depends on the quality of the yeast.


2 ... In the meantime, prepare a dry dough base. Grind flour with margarine. Frozen, hard margarine can be pre-grated on a coarse grater. Soft margarine is easy to grind with flour without any preliminary preparation... Knead margarine in flour, and then grind it between palms (with flour).

Watch the video to see what mixture you should get.

3 ... Add the egg yolks to the resulting flour mixture. And pour in the dough that came up. Mix with a spoon.

Then we spread the dough on a table sprinkled with flour and begin to knead. Sprinkle flour in small portions until it stops sticking to your hands.

For clarity, watch the video.

4 ... We put it in a plastic bag (do not tie it). We put it in a warm place.


5. While the base is rising, prepare the cabbage pie filling. From a fresh head of cabbage, remove the top, dried or spoiled leaves. Cut the cabbage into squares or medium strips.

Heat vegetable oil in a frying pan. We send cabbage to the pan. It is better to salt the cabbage right away, so it will give juice, which will quickly evaporate, speeding up the process of cooking the cabbage. Stir so as not to burn. The readiness of the filling can be determined by the changed color and softness of the cabbage.


6 ... When the dough has risen a couple of times, you can bake the pies.


7 ... We set the oven to heat up to 180 degrees. Roll out the dough and place it on a baking sheet. We leave a little around the edges so that the filling does not fall out of the pie. The dough layer at the bottom should be no more than 0.5 cm.


8 ... We spread the fried cabbage filling.


9 ... You can decorate the top with carved dough ribbons. If there is no curly knife, just roll out the strips of dough and make cuts on both sides, not reaching the middle - you get a herringbone twig. Many hostesses still grease these decorations with an egg. But the dough, according to this recipe, in itself acquires a beautiful shade.

We send it to the oven and wait until it is browned on top, about 10-15 minutes.

Delicious open cabbage pie is ready, bon appetit!

Cabbage pie is a dish that is perfect for any occasion, be it a family dinner or a simple get-together with friends.

Ease of preparation, availability of ingredients, satiety and pleasant taste are the main advantages flour products with cabbage. Four exclusive variations of this dish are offered to your attention below.

Simple open pie with kale made from yeast dough

Ingredients Quantity
Wheat flour of the highest grade - 0.5KG
Fresh yeast - 25-30 g
Pasteurized milk - 1 glass
Sunflower oil - 50 ml
Egg - 1 piece
Cabbage - 1 kg
Sunflower oil - 5 tbsp. l.
Yellow onion - 1 large head
Paprika (sweet ground red pepper) - tea spoon
Salt, ground black pepper - to taste and desire
Cooking time: 150 minutes Calorie content per 100 grams: 186 Kcal

Yeast dough is a real find in skilled hands. Products on this basis come out incredibly lush and soft.

So, let's get started: combine yeast, salt and sugar, add water and stir. Pour flour into a bowl, make a funnel in the middle - drive in an egg, pour out milk and yeast, as well as vegetable oil.

Mix all the constituent bases and knead the dough. Kneading is required at least 10 minutes, as the dough "loves hands".

You should end up with an elastic, but not sticky dough. Cover the bowl with a woven cloth and put it in a warm place for an hour.

While the dough “fits”, we can start filling.

Finely chop the cabbage on a special grater, or cut it with a knife as thin as possible. Heat the sunflower oil in a frying pan container and pour in the cabbage.

Cut the onion in half rings, grate the carrots. Salt the cabbage a little at the very beginning, so that it softens, add the onion.

When the vegetables are browned, pour 100-150 ml of boiled water into the pan and keep everything on low heat for at least 20 minutes. After this time, season the cabbage - add all the listed spices and seasonings.

During the time while the filling is being prepared, the dough base should double. It needs to be crumpled so that it grows again to the same size as the first time.

The oven must be warmed up to 200 degrees, after which we can begin to "assemble" our pie. Grease the baking sheet with oil, roll out the dough not too thin, line the baking sheet with it.

Put the filling on top of the dough (the more, the better and tastier), evenly distributing it over the entire surface.

We put in the oven cabbage pie for 15 minutes, after which we reduce the temperature by 20 degrees and keep it in the oven for another half hour until tender.

The readiness must be checked with a dry wooden stick (a match, a toothpick, a skewer is suitable), if dry, the product must be removed from the oven, as there is a risk of overdrying. Let the cake cool before serving.

You can serve the way you like best: with sauces, herbs, or just as independent dish... Delicious pie for you !!!

Puff yeast dough with cabbage and egg

Puff yeast dough greatly simplifies the cooking process, since it can be bought ready-made, the quality of the dish will not suffer from this.

You will have to make the filling for the cake yourself, but this is a short-lived procedure, therefore this dish can be safely called fast, which can be prepared when guests are on the doorstep.

For the recipe you need to take:

  • Layered dough - half a kilogram;
  • Cabbage - half a kilogram;
  • Eggs, boiled "cool" - 4 pcs .;
  • Butter - 4 tsp;
  • Egg for lubrication - 1 pc .;
  • Salt, spices - to taste;
  • Greens (dill, parsley) - 1 bunch.

The dough needs to be thawed to room temperature so that you can roll it out and form a future cake. Chop small cabbage, cut eggs into slices or cubes.

Finely chop the greens. Preheat the pan, add to it butter.

When the butter has melted, you can pour in the shredded cabbage. Simmer over low heat for about thirty minutes.

You do not need to brown the cabbage, if it has not been cooked yet, and there is no more water - add a little water. At the end of cooking, salt and pepper the base for the filling.

Let the cabbage cool, add the crumbled eggs and greens before. If necessary, you can add salt and season the cabbage.

Roll out half of the dough in a thin layer and line a baking sheet. Put the finished filling on the dough layer, and cover the cake with the remaining rolled dough.

Lubricate the top with an egg and send it for baking in a baking cabinet, preheated to 190 degrees for 45 minutes. At the end of this time, remove the product from the oven and let the cake cool.

Our chicken egg cabbage pie is ready - Bon Appetit!


Learn the secrets of the masters. Try delicious recipe baked carp fillet in the oven, you can't resist asking for more. All secrets. once again how to cook potato pancakes with cheese, you didn't know for sure some secrets, but the taste is only better.

Closed pie with sauerkraut made from yeast dough

Sauerkraut gives pies a spice and harmonious taste that cannot be achieved when using fresh white cabbage for the filling.

The recipe for the correct (and, most importantly, delicious) yeast dough is described above, and you can safely use it to make a closed pie with sauerkraut.

For the filling you need:

  • Sauerkraut - 600 grams;
  • Chicken eggs - 3 pcs.;
  • Sour cream (fat content from 15% and above) - one hundred grams;
  • Onions - one hundred grams;
  • Salt, spices, spices - to taste.

Boil the sauerkraut for twenty minutes, then let it cool and squeeze out the unnecessary liquid. Finely chop the onion, mix the sour cream with 2 eggs and mix until smooth.


Season the squeezed cabbage with standard spices (salt and pepper), to taste, you can combine with other spices. Add the sour cream mixture and onion to the cabbage, mix until smooth - the filling is ready.

We line the baking sheet with parchment, roll out one part of the dough and line the baking sheet with it. Lay out the cabbage filling on the dough layer, and cover it with the second part of the rolled yeast dough.

Lubricate the top with a beaten chicken egg and bake at a temperature of 190 degrees to golden crust(about 45 minutes). Chill before serving, add your favorite sauces if desired.

Yeast dough pie with fresh cabbage and meat

Meat in this recipe will make cabbage pie filling, so you can serve it as a separate dish.

We prepare yeast dough according to an already familiar recipe, and for the filling you need:

  • Meat ( better assorted 50/50) - five hundred grams;
  • White cabbage - five hundred grams;
  • Greens (parsley, dill) - one hundred grams;
  • Salt, pepper, spices - to your taste;
  • Sunflower oil for frying - 3-4 tbsp. l.

Finely chop the cabbage and simmer in a pan with vegetable oil over low heat. The cabbage should become soft - you need to simmer for at least twenty minutes. At the end, add salt, spices, black pepper.

Cut the meat into medium cubes, fry in a skillet separate from the cabbage until tender. When the meat has cooled down a little, we pass it through a meat grinder.

We mix all the components, add finely chopped greens and taste - salt and pepper if necessary.

Roll out the dough and transfer it into a mold, greased in advance vegetable oil... Put cabbage with minced meat on the dough, and, if desired, cover with a layer of dough. This version of the cake can be prepared both open and closed.

We bake cabbage pie in a preheated oven for 40-45 minutes at 180 degrees.

The dish is served immediately, hot. Bon Appetit!

Here are a few secrets for baking the ultimate cabbage pies:

  1. The filling for the pie should always be prepared separately, since when baking, thermally unprocessed cabbage releases a lot of liquid, and the pie will not bake;
  2. It is better to take young cabbage, as it is softer. If the pie needs to be cooked in winter, and young cabbage is not available, we simmer the old heads of cabbage for 45-50 minutes, then the filling will be soft and juicy;
  3. Yeast dough must be "lowered" once, so that it rose twice - the pastries will be fluffy and soft even the next day;
  4. Do not keep cabbage pie in the oven for longer than the specified time, as the dough may dry out and harden;
  5. Cabbage "loves" a variety of spices - caraway seeds, hops-suneli, paprika, marjoram, rosemary. If you add them, the cake will be fragrant, as the spices harmoniously complement the taste of the filling.

Step-by-step recipes for open pie with cabbage: classic, quick with chicken and tomatoes under juicy filling, with cabbage, onions and carrots on ready-made puff yeast dough

2017-12-04 Irina Naumova

Grade
recipe

6045

Time
(min)

Servings
(people)

In 100 grams of finished dish

7 gr.

19 gr.

Carbohydrates

162 gr.

Option 1: Cabbage Open Pie - The Classic Recipe

Do you like it when there is more filling in pies than dough? Then the open option is what you need. We will cook an open cabbage pie classic recipe on yeast dough.

Ingredients:

  • 1 head of fresh cabbage;
  • 500 gr flour;
  • 200 gr margarine;
  • 250 grams of milk;
  • 1 tablespoon of fast-acting yeast;
  • 75 grams of sugar;
  • 2 chicken eggs(yolks);
  • 5 grams of salt.

Step-by-step recipe for open cabbage pie

Preheat the milk so that it is warm, but not very hot. Pour granulated sugar into it and stir until it is completely dissolved.

Add dry yeast and mix thoroughly again. Leave the bowl in a warm place for a quarter of an hour. During this time, the dough will rise slightly.

It is advisable to sift the flour through a sieve.

Place the margarine in the freezer in advance, then grate and grind it with flour.

It is best to do it with your hands, it is faster and more convenient.

Break the eggs and separate the yolks, we don't need the protein.

Add the yolks to the flour mixture and fill with dough - mix.

Powder a work surface with flour, place the dough and knead the dough with your hands. Add flour until the dough ceases to be sticky. It should be elastic and tight.

Place the dough in a bowl, cover with cling film or a towel and leave in a warm place for an hour.

While the dough comes in, prepare the pie filling. We clean the head of cabbage from sluggish and spoiled leaves, rinse under cold water.

Trim the leaves around the firm middle. For a pie, it is best to cut into squares or short strips.

Heat oil in a deep saucepan or cauldron and add cabbage. Salt immediately so that the vegetable yields its juice. It will begin to evaporate, the cabbage will cook faster.

Fry, stirring constantly, until the cabbage is soft. In addition, it must change its color.

After an hour, the dough should have increased significantly in volume. It's time to bake the pie.

Immediately put the oven to preheat to 180 C.

Roll out the dough into a large slab with plenty of room to wrap the edges.

Cover the baking sheet with parchment or oil. Lay the dough out.

Distribute the filling evenly.

Open pie can be decorated with dough ribbons. Roll out long strips, place them on top of the filling, and pin them to the edges.

Twist the sides of the pie a little so that the filling does not fall out.

If desired, the dough can be greased with eggs. But the dough prepared according to this recipe will be very beautiful anyway.

We put the baking sheet in the oven and bake for about twenty minutes.

The filling and dough will brown beautifully, and the aroma of the cake will be simply divine.

Option 2: A quick recipe for an open pie with cabbage, chicken and tomatoes under a juicy sauce

Now we will prepare a delicious open pie with a hearty filling on a regular yeast-free dough... Let's make delicious filling, so the baked goods will be tender and juicy. You will spend no more than an hour on cooking. By the end of baking, the aroma will be simply extraordinary, all the household will ask you when everything will be ready.

Ingredients:

  • 4 chicken eggs;
  • 100 gr margarine;
  • 200 grams of flour;
  • 50 ml of water;
  • 250 grams of fresh cabbage;
  • 250 gr chicken fillet;
  • 1 tomato;
  • 150 gr cream;
  • 50 grams of hard cheese;
  • 50 gr grows oils;
  • salt and pepper;
  • greens.

How to quickly make open cabbage pie

First you need to melt the margarine, then let it cool to room temperature.

Pour margarine into a bowl for kneading dough, beat in one egg, water, a pinch of salt and mix. Add flour little by little, constantly stirring the dough. At the end, knead with your hands until you get a tight ball. The dough should not stick to your hands.

Set the bowl aside for now, let's start filling.

Rinse the cabbage, remove the defective leaves and chop finely.

The chicken can either be chopped very finely or chopped in a food processor. Then fry it a little in a pan, add cabbage. Sprinkle with salt and pepper, mix and simmer until the cabbage is cooked.

Let's make a delicious filling in a separate bowl. Beat the remaining three eggs, pour in the cream, add grated cheese and finely chopped herbs. We mix everything.

Wash the tomato, remove the base of the stalk and cut into small wedges.

Line a baking dish with parchment.

Roll out a layer of dough, place in a mold and spread out the filling. Now decorate with tomato slices and fill with delicious dressing.

Preheat the oven to 180 C and cook for about half an hour.

Such a pie turns out to be very tasty and satisfying. The main thing is to ensure that the filling does not burn. Readiness is determined by the test - the filling is already ready, and the dressing is baked very quickly.

Option 3: Open pie with cabbage, onions and carrots on ready-made puff yeast dough

Let's prepare tasty pie with spicy, tender and juicy filling. This cooking option allows you to diversify the usual cabbage pie. A win-win recipe to surprise everyone with an unusual, easy to prepare and very delicious pastries... Let's take the ready-made dough, which is sold in every store.

Ingredients:

  • 300 grams of puff yeast dough;
  • 400 gr of cabbage;
  • 1 carrot;
  • 1 onion head;
  • 4 sprigs of thyme;
  • 3 tablespoons of lodges grow oils;
  • 100 grams of milk;
  • salt and pepper.

How to cook

The first step is to wash and clean all the vegetables. Cut the cabbage into large strips. Grind the onions into small squares, grate the carrots on a coarse grater.

Heat vegetable oil in a frying pan and put onion first. Fry a little and add carrots - mix. Simmer for literally three minutes and add cabbage.

Pick the thyme with your hands and sprinkle on the filling. Season with salt and pepper. Stir and continue to fry.

As soon as the cabbage becomes soft, pour in the milk. As soon as it boils, turn down the heat, cover with a lid. Simmer until the filling is done.

When the filling is ready, put it in a bowl and cool to room temperature. Do not put hot filling on the dough - this can lead to soaking and tearing.

Defrost the dough in a warm place. Place on a floured work surface and roll out to 3 mm thick.

An ideal baking dish will be a container with a diameter of 24 cm. We will be guided by it.

Put parchment on the mold, place a layer of dough. It is important that there is a margin of about two centimeters for the sides.

Pierce the bottom with a fork over the entire surface of the formation. So it will not swell and appearance baking will be neat and beautiful.

Place the filling evenly throughout the dough.

Beat the egg with a fork and pour over the filling. Sprinkle with thyme.

Preheat the oven to 180 C and bake the cake for forty minutes.

So, we have a very spicy, aromatic, juicy and tender open pie. Serve with tea or breakfast.

Option 4: Open Pie with Cabbage and Egg

Another recipe for a delicious cabbage pie. Eggs are often added to pies and pies toppings. We will make a hearty filling with cabbage, eggs and herbs. And make the dough fluffy with yeast.

Ingredients:

  • 150 grams of milk;
  • 300 gr flour;
  • 10 grams of dry yeast;
  • 20 grams of sugar;
  • 1 pinch of salt.
  • To fill:
  • 2 eggs;
  • 100 grams of milk;
  • greens.

For filling:

  • 600 grams of cabbage;
  • 2 eggs;
  • 50 gr grows oils;
  • 1 bunch of green onions.

Step by step recipe

First, you need to dilute dry yeast in warm milk, add sugar and stir well. We leave the dough for a while, it should rise a little.

Now pour the dough into the sifted flour and knead the dough with your hands. Leave in a warm place while we cook the filling.

The washed and finely chopped cabbage should be fried in vegetable oil.

Boil the eggs for twenty minutes, then grate or chop with a knife and mix with the finished cabbage.

My green onion, cut into rings and add to the filling.

We make the fill. Break eggs into a bowl and beat with a broom, add milk and finely chopped greens. Dill or parsley will do, or all at once.

Roll out the dough, place in a baking dish and add the filling. Top with milk dressing immediately.

Place the dish in a well-preheated oven and bake for half an hour. The optimum temperature is 180 C.

We take the finished cake out of the oven, let it cool slightly so that it does not fall apart. Chop portioned pieces and served with tea.

Option 5: Open pie with cabbage, eggs and mushrooms

To prepare the filling according to this recipe, it is better not to use frozen mushrooms - they are watery, this can have a bad effect on the baking itself. The dough may burst and become soaked, not baked. Take fresh champignons- this will be the best option.

Ingredients:

  • 200 grams of milk;
  • 400 gr flour;
  • 10 grams of dry yeast;
  • 10 grams of sugar;
  • 10 grams of salt.

For filling:

  • 100 grams of milk;
  • 300 grams of cabbage;
  • 200 gr of mushrooms;
  • 2 eggs;
  • 1 onion head;
  • grows oil;
  • salt.

How to cook

Let's start with the filling. Finely chop the onion and start frying in vegetable oil.

My mushrooms, cut into pieces and add to the onion. Fry for another three to four minutes.

Finely chop the cabbage and send it to the pan with onions and mushrooms. Salt, stir and simmer for another half hour.

Let's make the dough. Pour yeast and sugar into the warmed milk - mix.

We introduce flour in portions, knead all the lumps. Ready dough cover with a towel and leave in a warm place for an hour.

Sprinkle flour on the work surface, roll out with a rolling pin to the shape of your baking sheet.

Grease the baking dish with butter, put the dough on it and distribute the filling. We wrap the edges inward and secure with your fingers.

Beat the eggs into the milk, add a little salt and pour in the filling.

We cook our pie at 180 C for about half an hour.

If desired, the cake can be decorated with strips of dough.

Ingredients

  • White cabbage - 1/3 of a small fork.
  • Butter (margarine) - 100 g.
  • Sour cream - 2 tablespoons
  • Soda - ½ tbsp
  • Flour - 1.5 tbsp.

Cooking process

  1. Let's prepare the dough for our pie exactly as on.
  2. While our dough is "resting" in the refrigerator, let's prepare the filling. To do this, finely chop the cabbage.
  3. And fry it for several minutes in vegetable oil. Then add a little water and salt and put it under the lid to stew.
  4. Divide the dough into 2 parts (small and large). We roll out both parts.
  5. Cut a small sheet of dough into small strips.
  6. We put the big one in a baking dish. There is no need to lubricate the mold with oil, shortcrust pastry never sticks to the bottom.
  7. We spread the filling.
  8. We begin the "construction" of the grid. To do this, we stick three strips parallel to one edge.
  9. Then we will insert the cross members. We do this alternately by bending the central and lateral original stripes.
  10. We fix the ends of the stripes in the side of the cake. The mesh is ready!
  11. We send the cake to the preheated oven and bake for 20 minutes at 180 degrees. Bon Appetit!

Baking is not just about sweets. Russian cuisine is famous hearty pies with a variety of juicy fillings. Variations of pies and pies with cabbage, egg and onion fillings are considered one of the most budgetary and simple, affordable and available products. Let's cook delicious pastries with cabbage and egg.

Ingredients:

For filling:

  • 1 small forks of white cabbage;
  • 4 selected chicken eggs;
  • 2 heads of onions;
  • 1/4 stick of butter (50 grams).

For the test:

  • 3-4 glasses wheat flour top grade;
  • 1 cup sour cream with a fat content of 10-15%;
  • 1 pack of butter (180-200 grams);
  • 3 chicken eggs:
  • 1 teaspoon of baking soda;
  • slice of lemon ( lemon acid, vinegar);
  • spices and salt to taste.

For lubrication:

  • 1 bright yolk.

Pie filling step by step:

  1. Start by making the baked pie filling. Dip the eggs in a bowl of cold salted water, put on a low heat and cook hard (about 10 minutes). Drain the boiling water and cool the eggs in cold water;
  2. Cut up the cabbage forks. Remove the top leaves, cut the head of cabbage without touching the stalk, cut out especially hard and coarse parts of the leaf veins. Chop the cabbage with a knife, put it in a saucepan, cover with filtered cold water and boil until soft for 5-7 minutes;
  3. Clear onion from the husk and chop finely. Lay out onion slices in a frying pan, sauté in butter until amber;
  4. Drain water from boiled eggs, beat with a spoon and remove the shell along with the inner film. Cut into cubes and pour into a deep, wide bowl or saucepan;
  5. Remove excess liquid from the cabbage by discarding it in a colander. Let cool. Send to egg crumbs in a bowl.

Pie dough step by step:

  1. Beat 3 chicken eggs in a bowl, mix the mixture until smooth with a glass of sour cream;
  2. Knead softened butter with flour separately;
  3. Pour grains of the oil mixture into the liquid mass, stir. Squeeze a slice of lemon into soda powder or extinguish with vinegar and send to the dough. Add flour, knead the tough dough, kneading it vigorously with your hands. Roll it into a bun, cover with a towel and let stand for 15 minutes;
  4. Divide the bun into two unequal parts (1/3 and 2/3). Roll most of it with a rolling pin into a layer about 1 cm thick;
  5. Gently place the dough in the prepared form (cover with foil or oiled baking paper), without breaking the integrity of the layer;
  6. Spread the finished filling evenly on top of the dough layer, leaving a small margin around the edges;
  7. Roll the second bun into a thin layer and cover the cake with it. Pinch the edges so that the edges of the lower layer overlap the upper one;
  8. In a bowl, beat the egg yolk. Using a silicone brush, brush the whole cake with whipped yolk. Make a small hole in the center for the steam to escape;
  9. Send the cabbage and egg pie to an oven preheated to 180-190 degrees and bake for 40-50 minutes.

Jellied Pie with Cabbage and Egg

To make a jellied pie, you will need:

  • 1 Peking (Chinese) cabbage (0.4-0.5 kg);
  • 4 chicken eggs;
  • 1 glass of kefir;
  • 1 large onion head;
  • a bunch of dill greens;
  • 1 teaspoon of baking soda;
  • 1 teaspoon sugar
  • 1/2 cup olive oil;
  • 2 cups premium wheat flour;
  • salt to taste.

Work progress:

  1. Pour kefir into a deep container (bowl) and add soda, sugar and a little salt to it;
  2. When the contents of the bowl are frothy, beat in an egg and pour in the olive oil, stir. Gradually, while stirring, sift the flour into a bowl. Bring the mass to the consistency of sour cream;
  3. Chop finely and finely Chinese cabbage and onions, sprinkle with salt and squeeze firmly with your hands several times;
  4. Send finely chopped dill into the cabbage filling, break 3 raw chicken eggs. Stir the filling thoroughly and add salt if necessary;
  5. In a prepared (greased with any fat from sticking) form with high sides, pour half batter... Spread over liquid base juicy filling and fill with the rest of the dough, flatten;
  6. Bake in a preheated oven (about half an hour) at a temperature of no more than 200 degrees. Bon Appetit.

With sauerkraut

You will need products:

  • 350-400 grams of sauerkraut;
  • 2 bunches of green onion feathers;
  • 3 chicken eggs;
  • 300 grams of flour;
  • 1/2 pack of butter (about 100 grams);
  • 1 sweet bell pepper;
  • 1 bag of baking powder (10-15 grams);
  • 50 grams of granulated sugar.

Cooking step by step:

  1. If the cabbage is too sour, then it can be pre-washed and squeezed well. It is necessary to carefully select all spices from sauerkraut: laurel leaves, allspice peas, etc.
  2. Wash and thinly chop onion feathers and, peeled from small seeds, bell pepper pod;
  3. Add to sauerkraut all ingredients; chopped peppers and onions, softened butter, sugar, baking powder, flour, beat in eggs. Mix everything until smooth;
  4. Line the bottom and sides of a baking dish soaked in oil, parchment paper... Distribute the vegetable dough in shape and bake in the oven (preheated to 180-200 degrees) for 30-35 minutes.

Open pie with cabbage and egg

Recipe Ingredients:

For filling:

  • 350-400 grams of fresh young white cabbage;
  • 1 head of onion;
  • 1 medium carrot;
  • 3 chicken eggs;
  • 50 grams of creamy margarine.

For the test:

  • 1 glass of milk;
  • 15 grams of baking dry yeast;
  • 1 tablespoon granulated sugar;
  • 1 pack of butter margarine (150-180 grams);
  • 1 chicken egg (for lubrication);
  • salt to taste.

Recipe:

  1. First of all, let's prepare the yeast dough. Heat milk in a saucepan (to keep it warm) and dissolve yeast and sugar in it;
  2. Sift flour into a bowl and mash it with pieces of melted margarine with your hands, turning into soft crumbs. Top up with a thin stream yeast milk and knead until pliable, soft clay (plasticine). Roll it into a ball, cover with cling film and leave for 1-1.5 hours;
  3. Finely chop the cabbage and onion, rub the carrots on a medium grater, combine everything, salt, squeeze. When the vegetables are juiced, simmer them in a creamy margarine in a frying pan for 15-20 minutes until soft;
  4. Boil, peel and dice 3 chicken eggs. Send to chilled vegetable filling;
  5. Take a small baking sheet with high sides, grease it with vegetable fat;
  6. Roll 1/3 of the dough into a thin flat cake and spread on a baking sheet so that its edges hang slightly from the sides of the mold. Place the filling on the dough and fold the edges inward;
  7. Roll the remaining dough thinly on a plastic-backed table. Line it with a knife into long strips (by eye). Place the strips on top of the open cabbage and egg pie, partially covering the filling and pinching the edges of the strips to the sides of the product. The drawing can be whatever your imagination tells you, from a banal cell to complex floral patterns;
  8. Shake the chicken egg in a bowl and brush the surface of the pie with it. Place in a preheated oven for 40-50 minutes.

With green onions

Ingredients:

  • 1 small forks of young cabbage (0.4-0.5 kg);
  • 6 chicken eggs;
  • 100 milliliters of milk;
  • 2-2.5 cups of premium wheat flour;
  • 1 teaspoon baking powder
  • 200 grams of sour cream with a fat content of up to 20%;
  • 1/4 pack of butter;
  • 1-2 bunches of green onions;
  • a tablespoon of olive oil;
  • salt to taste.

Recipe step by step:

  1. Sift flour into a bowl, mix with baking powder, add melted butter and grind with flour until monotonous;
  2. Break 2 eggs into a bowl, first separating the yolk from one for greasing the baking, and add the sour cream. Stir, first with a spoon, then place on the table and knead properly with your hands. Roll into a bun, wrap in plastic wrap and put in the refrigerator for an hour;
  3. Finely chop the white cabbage with a knife or a special grater-shredder, put in a frying pan with heated olive oil. Salt, fry for a couple of minutes. Pour in milk, cover and simmer for a quarter of an hour until soft;
  4. While the cabbage is stewing in milk, boil and chop the remaining eggs. Grind fresh green onions;
  5. Let the cabbage cool slightly, add eggs and onion greens to it. Taste the filling, salt and season with spices (if necessary) to taste;
  6. Grease a baking sheet with high sides with vegetable fat, preheat the oven;
  7. Roll out the dough into two layers. Place a larger dough layer on the bottom of the baking sheet, spread the filling on it. With a smaller one, wrap the cake on top, pinch the edges;
  8. Take a fork and pin the top in several places, you can make interesting patterns by decorating baked goods. Lubricate the surface egg yolk and send to bake in the oven for 35-45 minutes;
  9. Serve the pie to the table by cutting into small portions.

Puff Pie with Cabbage and Egg

Baking using puff pastry makes it possible to give the product various decorative forms, create intricate patterns, make the product not only tasty, but also very attractive.

Ingredients:

  • packaging of ready-made puff pastry (0.4-0.5 kg);
  • 1 small head of young cabbage (0.6-0.8 kg);
  • 1/2 pack of butter;
  • 1 teaspoon granulated sugar;
  • 1 egg yolk;
  • 1 head of red onion;
  • 3-4 chicken eggs, boiled hard;
  • a bunch of parsley, dill;
  • a pinch of sesame seeds;
  • salt to taste.

Recipe step by step:

  1. Chop the cabbage and the peeled red onion. Salt and squeeze with your hands a couple of times;
  2. Melt the butter in a pan and fry the cabbage and onions, stirring constantly so that the vegetables do not burn;
  3. Cut the eggs into large cubes. Wash the herbs, chop with a knife. Send eggs and greens to cabbage, season with salt, sugar, stir;
  4. Take the package of dough out of the freezer, it should thaw when room temperature... When the layer (layers) becomes pliable and plastic, lay it on the table, if necessary, roll it a little with a rolling pin;
  5. With a sharp knife, cut the dough from the sides with oblique strips 1.5-2 cm thick, a kind of herringbone;
  6. Place the filling in the center of the rectangle with a piece of wood;
  7. Fold the rest of the dough base from the ends of the rectangle onto the filling. Sequentially braid the filling with side strips (weave a braid). If you have dough in the form of balls or several layers, then instead of one pie for the whole family, you can make small pies for each;
  8. Workpiece with cabbage filling transfer to a baking sheet greased with vegetable oil, coat with chicken yolk, sprinkle with sesame seeds on top and place in an oven heated to 190 degrees for 30-35 minutes.

The original recipe for yeast pie in a slow cooker

Ingredients for the filling:

  • 1 head of cabbage (0.7-0.8 kg);
  • a bunch of green sorrel leaves;
  • a bunch of green onions;
  • 4-5 hard-boiled eggs;
  • 2-3 tablespoons of olive oil;
  • 300 grams of ham.

Ingredients for the dough:

  • 3-3.5 cups of premium wheat flour;
  • 3 tablespoons olive oil
  • 1 teaspoon dry yeast (sachet);
  • 30 grams of granulated sugar;
  • 15 grams of salt;
  • 2 glasses of milk (water).

Recipe step by step:

  1. Heat milk, add salt, sugar, flour mixed with dry yeast (gradually). Stir with a spoon, adding butter (2 scoops) and the rest of the flour. Add another spoonful of butter to a homogeneous but sticky dough. This will reduce its ability to stick to the hands and walls of the cookware. Knead into a homogeneous ball with your hands, put in a bowl, cover with a light, clean cloth and put in the refrigerator for half an hour;
  2. Separate the sorrel leaves from the legs, rinse, pour over with boiling water, let the water drain;
  3. Chop finely white cabbage, blanch in boiling water for 5-7 minutes, let the water drain;
  4. Remove the bowl of dough from the refrigerator and leave for 20-30 minutes at room temperature;
  5. Heat in a deep frying pan required amount olive oil, add cabbage, sorrel, finely chopped green onions and fry, stirring occasionally, for 10-15 minutes;
  6. Chop hard-boiled eggs and ham into cubes and combine with stewed vegetables;
  7. Divide the dough into uneven pieces. Lubricate the multicooker bowl with oil. Place a large proportion of the yeast dough on the bottom of the appliance, making high sides with your fingers;
  8. Place the filling by pulling the edges of the dough upward so that the layer is as thin as possible. From the remaining layer, form a thin cake-lid, which cover the filling. Pinch the edges inward;
  9. Close the lid of the appliance and cook for about an hour in the “Multipovar” mode, setting the temperature to 120-130 degrees;
  10. Open the multicooker, turn the cake over using a steaming container and cook on the same mode for 20-25 minutes. You will have a beautiful round pie with a crispy crust and original filling.