Ingredients

• Armenian lavash - 2 sheets
• Cabbage - 400 g.
• Bell pepper - 1 pc.
• Tomatoes - 3-4 pcs. (small)
• Garlic - 2-3 cloves
• Green onions - a small bunch
• Kefir - 200 ml.
• Sour cream - 200 g.
• Eggs - 2 pcs.
• Cheese - 100 g.
• Vegetable oil - for greasing the mold
• Salt, pepper - to taste.

Cooking time: 15 minutes to prepare and 50 minutes to bake

Yield: 8 servings.

We bring to your attention an interesting recipe for lavash pie with cabbage. There is a lot of filling in this pie, but there is little tender “dough” into which the lavash turns when baked. Therefore, it can not only be served with tea, but also used as a snack or afternoon snack, for example. Cabbage stuffed with vegetables tastes like pickled cabbage due to the tomato and kefir filling.

How to cook lavash pie with cabbage and cheese in the oven - step-by-step recipe with photos

First, let's prepare the ingredients. It’s worth mentioning right away that the cabbage for this filling option should be young and tender. If the winter cabbage is hard and hard, then it will need to be additionally stewed or boiled.

Kefir is suitable for any fat content.

Chop the cabbage. Few people know, but this can be done very conveniently and quickly by grating it on a coarse grater. The result is not “porridge” at all, as you might think, but finely shredded cabbage, which is convenient to add to pie fillings, for example.

Cut the pepper into small cubes.

We also cut the tomatoes into small cubes.

Cut green onions.

Mix the vegetables, adding a little salt.

Now we prepare the filling. Squeeze the garlic through a press.

Three cheese on a grater.

Mix garlic, cheese, sour cream, kefir. Salt and pepper.

Add a third of the filling to the vegetables and stir.

Spread the vegetable filling on two sheets of pita bread, half for each.

Roll the pita bread into two rolls and place them in a greased baking dish.

Water with the remaining filling.

Bake the pie in an oven preheated to 180 degrees for about 50 minutes.

Lavash pie with cabbage is ready in the oven. Cool it in the mold, then carefully cut it and serve. Bon appetit!

Tasty and varied stuffed lavash is an excellent snack option. It takes a minimum of time and ingredients to prepare, which also allows it to be considered one of the best snacks. There are a lot of recipes for lavash with different fillings, for example, with cabbage. It can be put in any form - stewed, pickled, Beijing and even sea. One of the easy options for making lavash with cabbage is a recipe consisting of the following products:

• 1 sheet of pita bread;
• 250 g fresh cabbage;
• 100 g carrots;
• 100 g onion;
• 60 g pickled cucumbers;
• vegetable oil;
• greenery;
• spices.

Instructions:

1. Place shredded cabbage in a frying pan heated with oil. Add spices. Delicious stewed cabbage is the key to the success of such an appetizer.
2. Remove the peel from the carrots and rub through a grater.
3. Peel and chop the onion.
4. Add onions, carrots, spices to the cabbage and simmer until done.
5. Wash the greens, chop them and add them to the vegetables 3 minutes before they are ready. Mix.
6. Spread the pita bread and cut into small rectangles. Place stewed cabbage and thinly sliced ​​cucumbers on them. Roll into a roll and fry in a dry frying pan.

The appetizer should be served hot, before it softens.

Lavash with fillet

To prepare a more satisfying snack, you can wrap pita bread with cabbage and meat, for example, chicken fillet. To do it, you need to prepare:

• 1 pita bread;
• 230 g white cabbage;
• 130 g chicken fillet;
• 100 g cheese;
• 1 chicken yolk;
• 15 ml vegetable oil;
• 15 ml tomato juice;
• 10 g sesame seeds;
• spices.

Practical part:

1. Fry finely shredded cabbage. Add a quarter cup of water to prevent burning and simmer until soft.
2. Wash the meat, cut into small cubes, fry separately and combine with cabbage.
3. Pour tomato juice over everything, add spices and simmer until done.
4. Meanwhile, sprinkle grated cheese on the pita bread.
5. Place the prepared filling on the cheese, roll the pita bread into a tight roll and place on a baking sheet, having first laid out a silicone mat.
6. Beat the egg yolk, brush the pita bread, sprinkle with sesame seeds and bake for 10 minutes.

Cut the lavash roll with cabbage and chicken fillet while it is hot and serve immediately.

Baked lavash roll with egg

In addition to cabbage, you can add other ingredients to pita bread, such as eggs. To make pita bread with cabbage and egg, you need the following products:

• 2 pita breads;
• 350 g of Chinese cabbage;
• 5 chicken eggs;
• 1 chicken yolk;
• 15 ml vegetable oil;
• 230 ml natural yogurt;
• spices;
• 10 g sesame seeds.

Instructions:

1. Chop the cabbage and simmer until soft. Add spices.
2. Boil the eggs, remove the shells and cut into cubes.
3. Grease the pita bread with yogurt, put half the cabbage and eggs in one layer and cover with a second sheet. Pour yogurt over it, add the remaining cabbage and eggs, and roll.
4. Spread a silicone mat on a baking sheet and place the roll on it. Brush the top with beaten egg yolk and sprinkle with sesame seeds. Bake for 25 minutes at 210 degrees. Cut the roll while hot.

Lavash roll with crab sticks

If you don’t like stewed cabbage or don’t have time to cook it, you can fill the pita bread with fresh cabbage. This filling should be diluted with products with a more pronounced taste, for example, crab sticks. To make this snack you need:

• 1 sheet of pita bread;
• 5 crab sticks;
• 40 g fresh cabbage;
• 80 g cucumber;
• 50 g processed cheese;
• 45 ml mayonnaise;
• salt.

How to cook:

1. Chop the cabbage, add salt and mash with your hands.
2. Wash and cut the cucumbers into slices.
3. Cut crab sticks into strips.
4. Cover one edge of the pita bread with mayonnaise, lay out the cabbage, then chopped processed cheese, cucumbers and crab sticks.
5. Roll into a roll and cut into 2 parts.

Fried lavash rolls with pickled cucumbers

Another simple recipe for stuffed pita bread includes the following products:

• 1 pita bread;
• 300 g white cabbage;
• 80 g pickled cucumbers;
• 50 g onion;
• mayonnaise.

Instructions:

1. Grate the cabbage and cucumbers.
2. Peel the onion, cut it and scald it with boiling water. This is done so that the bitterness goes away, but the onions remain crispy.
3. Season everything with mayonnaise.
4. Place the filling on the pita bread, wrap it and fry in vegetable oil.

You can replace fresh cabbage with delicious stewed cabbage.

with cheese

In addition to rolls, you can make a pie from pita bread. It will take the same amount of time to prepare, but the appearance will be much more attractive than ordinary rolls. Required Products:

• 3 sheets of pita bread;
• 35 ml vegetable oil;
• 40 ml tomato juice;
• 3 chicken eggs;
• 1.5 kg of white cabbage;
• 130 g suluguni;
• 1 onion;
• 100 ml milk;
• 1 bunch of dill;
• salt.

So, you need to:

1. Peel the onion, chop and fry.
2. Chop the cabbage, mash with your hands and add to the onion. Simmer until semi-soft.
3. Add tomato juice, chopped dill, grated cheese and mix. Delicious stewed cabbage is ready.
4. Beat the egg with milk and add salt.
5. Cover the surface of the baking sheet with a thin layer of vegetable oil and distribute the lavash sheet so that sides are formed. Pour some of the mixture over. Cut the rest of the pita bread to the size of the pan in which the pie will be baked.
6. Place the filling on the mixture and cover with pita bread. Also grease it with a mixture of eggs and milk, put the filling and cover it again with pita bread. Coat the top layer of pita bread with cabbage with the filling and place in a preheated oven for an average of 15-20 minutes.

Lavash appetizer with seaweed

In addition to white cabbage and Beijing cabbage, you can also put seaweed in the filling. It will add a spicy taste and is perfect for lovers of spicy snacks. To prepare lavash with kelp you will need:

• 1 sheet of pita bread;
• 120 g chicken fillet;
• 110 g pickled kelp;
• 110 g Korean carrots;
• 55 g suluguni;
• 15 ml olive oil;
• 45 ml mayonnaise;
• salt;
• pepper.

Practical part:

1. Wash the meat, chop and fry in oil. Sprinkle with spices and simmer until done.
2. Place carrots and cabbage in a container, add cooled poultry meat, mayonnaise and mix.
3. Sprinkle grated cheese on the pita bread. Place the rest of the filling on it, twist it and wrap it in cling film. Leave it in the refrigerator for 10 minutes to soak and serve.

Crispy lavash roll with sauerkraut

Among all the fillings, the easiest and fastest to prepare is sauerkraut. For this snack you will need:

• 1 thin pita bread;
• 600 g sauerkraut;
• 30 g onion;
• 20 ml vegetable oil.

1. Chop the onion, combine with cabbage and add oil. Stir, place on pita bread and roll.
2. Fry in a dry frying pan.

You can independently come up with many recipes for pita bread with different fillings, improvising from available products. This is a win-win option that will save you if unexpected guests suddenly appear on your doorstep.

I really love lavash and any dishes made from it.

Today I’ll tell you how to make my favorite pita bread stuffed with cabbage and egg.

In general, pita bread can be prepared with any filling:

• with cottage cheese and dill;
• with egg and crab sticks;
• with suluguni cheese and tomato:
• with Chinese cabbage and shrimp;
• with mushrooms;
• with apples and cinnamon;
• with any other fruits, etc.

This is only a tenth of all the options from the question “how to cook pita bread with filling”? Lavash is such a universal thing that it can be combined with absolutely any product. Therefore, use your imagination and come up with your own unusual fillings for lavash.

I discovered the filling with cabbage and egg somehow by accident. There was just a little left of my dearly beloved stewed cabbage with tomato and one sheet of pita bread. I decided to boil another egg and mix it with the cabbage. Wrapped in pita bread and fried in a frying pan. It turned out unexpectedly juicy and tasty. The whole family liked the stuffed lavash, so now I make it often. Simple, fast and very tasty. All these qualities distinguish lavash dishes, which is why I buy it so often.

How to cook lavash stuffed with cabbage, recipe:

• Armenian sheet lavash;
• Cabbage;
• Tomato;
• Boiled egg;
• Sour cream or mayonnaise.

How to make lavash with filling, preparation:

1. Finely chop the cabbage and simmer with onion and tomato.
2. Cut the boiled egg into cubes and mix with the cooled cabbage. Add salt to taste.
3. Grease a sheet of lavash with mayonnaise or sour cream.
4. Spread the filling evenly over the entire surface.
5. Fold in a little edge on the wide side of the lavash.
6. Then tuck them again.
7. Bend the resulting figure in half again along its length.
8. Cut the resulting long roll into portions and fry in a small amount of oil. If you have a grill pan, then no oil at all.
9. Place the finished lavash on a napkin.

Now you know how to prepare stuffed pita bread. Moreover, the filling depends on your imagination. Bon appetit!

Step-by-step recipes for lavash pie with cabbage and cheese, mushrooms, chicken, canned fish

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

4 gr.

Carbohydrates

97 kcal.

Option 1: Classic lavash pie with cabbage and cheese

The most common version of lavash cabbage pie. For the filling, you can use absolutely any cheese you like, but it tastes best with hard varieties. They melt perfectly and hold the components of the minced meat together.

Ingredients:

• 3 pita breads;
• 35 ml oil;
• 40 g tomato paste (sauce, ketchup);
• 3 eggs;
• 1.5 kg cabbage;
• 120 g cheese;
• 100 g onion;
• 40 g dill;
• salt and pepper;
• 100 ml milk (whole).

Step-by-step recipe for a classic lavash pie with cabbage

Prepare the filling. First chop the onion, put it in oil and fry a little. Then chop the white cabbage. Mash with your hands, add to the onion and fry together. There is no need to bring it to full softness, just slightly. As soon as the volume decreases, add a little tomato paste or some kind of sauce like ketchup.

Chop the dill and add it to the filling. Salt and pepper the cabbage, cool, and combine with grated cheese. Stir thoroughly.

The pita bread needs to be cut into pieces according to the size of the mold, but make the first one a little larger to create sides. It is convenient to use scissors; they can easily cut thin Armenian flatbreads. Place the first sheet of lavash into a greased pan.

Beat the eggs and milk with a fork and add a little salt. Grease the pita bread with this mixture; two spoons are enough for the first layer. Lay out a layer of cabbage. Now the pita bread again, pour a little more over the filling.

As soon as the food runs out, lay out the rest of the pita bread, pour over milk and eggs, as much as there is.

We send the cake to bake. This miracle is prepared at 220 degrees in just 15-18 minutes. The exact time depends on the height of the layers and the diameter of the mold, but you don’t need to keep the pie for more than 25 minutes, we look at the color of the pita bread.

It is not necessary to specially prepare the filling. If you already have stewed or fried cabbage, then you can safely use it. It is better to immediately drain the excess moisture from the vegetable or strain it through a sieve.

Option 2: Quick recipe for lavash pie with cabbage

Recipe for a pie made with fresh cabbage. A very lazy and simple option. It is not suitable for tough varieties of winter cabbage; we use summer and autumn vegetables. You will need two pita breads of the same size.

Ingredients:

• 2 pita breads;
• 1 kg cabbage;
• 1 carrot;
• 150 g cheese;
• 150 g mayonnaise;
• any spices.

How to quickly make lavash pie with cabbage

Chop the white cabbage into small strips and finely grate the carrots. Season the food with spices and mash with your hands.

Grate or finely chop the cheese and add to the cabbage. Stir well.

Grease the pita bread with a thin layer of mayonnaise. You can use sour cream with a variety of spices, such as mustard, instead. Cover with the second tortilla and lightly grease again.

Place fresh cabbage filling in a rectangle in the center. Start by folding the long sides inwards, then the short ones, to create a large envelope. Turn over and transfer to a greased pan.

Cover the lavash pie with the remaining mayonnaise. As soon as it becomes a little limp or immediately, but carefully, make punctures with a knife. This is absolutely necessary, as excess steam will escape through the holes.

Place in the oven for half an hour, bake at 200 degrees.

The good thing about this recipe is that you can assemble the pie, wrap it in plastic, and put it in the freezer. At the right moment, all that remains is to remove the film, put it in a mold, put it in a preheated oven and cook until done; the time will increase slightly.

Option 3: Lavash pie with cabbage and champignons

Champignons are indicated here, but a pita pie with other mushrooms is prepared in a similar way, only they need to be boiled first. Champignons are good because they are already ready to use. These are also pure mushrooms that do not need to be peeled or prepared for a long time.

Ingredients:

• large pita bread;
• 0.35 kg champignons;
• 0.2 kg of onion;
• 0.7 kg cabbage;
• 3 eggs;
• 100 g sour cream;
• 50 g water;
• 2-3 spoons of cheese for sprinkling;
• 50 g butter;
• spices to taste.

How to cook

Place the oil in a large frying pan or cauldron. You can use any type or fat for cooking. Reheat well. Peel and chop the onion. A lot of it is added to make the filling juicy. Add to oil, fry for just a minute.

Wash the mushrooms. Cut into small cubes or slices, add to the onion, continue frying over high heat until the mass reduces.

Chop the cabbage into strips, mash slightly, and add to the mushrooms. If the pie filling does not fit in one frying pan, you can divide the products in half or simply fry the cabbage separately, then combine. Season with salt, pepper, you can add any herbs and even cheese. Mix the cabbage and mushrooms well.

Let's fill. Just mix eggs with sour cream and water, add salt, and whisk until smooth.

We put the filling on the pita bread, distribute the layer, roll it into a roll, but not a short one, make a long log.

Grease the mold, lay out the prepared roll in a circle, place it tightly so that large gaps do not form between the circles. Pour over the egg mixture with sour cream, sprinkle with grated cheese. You can cook without it.

Let's bake. The lavash pie is prepared for about 15 minutes at 200 degrees. We determine readiness by the color of the crust; the cheese should be browned or at least spread out well.

If there is no sour cream, then the filling can also be prepared with milk, in which case water is not needed, it turns out great with cream, sometimes mayonnaise is used.

Option 4: Lavash pie with cabbage and chicken

A wonderful and very satisfying version of cabbage pie with chicken. For cooking you will need one raw breast, that is, two fillets with a total weight of about 600 grams. The pie is layered; if the pita breads are small, it is better to take three pieces at once.

Ingredients:

• 2 pita breads;
• 2 eggs;
• 150 g mayonnaise;
• 1 chicken breast;
• 700 g cabbage;
• 3 onions;
• 100 g cheese;
• 50 g tomato paste;
• 70 ml oil.

Step by step recipe

Slice the chicken breast, place it in a frying pan with two tablespoons of oil, and fry until white.

Chop the onion, add to the chicken, bring everything together until cooked, season with spices. Leave the filling to cool completely.

Chop the cabbage and fry separately in another frying pan with the remaining oil. Add tomato paste at the end, add salt, and cool.

Beat eggs with mayonnaise. Grate the cheese, but do not add it anywhere, set half of it aside immediately to sprinkle on the top layer, and then use the second part with the chicken.

Place a piece of pita bread in a greased pan, lightly brush with egg and lay out half the cabbage. Cover with a new piece of pita bread. Grease it a little more, add chicken with onions, sprinkle with half of the grated cheese. You can add any greens to this layer; it turns out delicious with chopped tomatoes. Cover with a new sheet of pita bread and lay out all the remaining cabbage.

The pie is completed with pita bread, here it’s even better to use pieces, fill the entire top, fill it with the remaining egg, and cover it with cheese. Cook until golden brown.

Lovers of bright flavors can prepare the same pie with sauerkraut. But it also needs to be fried; many do not do this, which is a big mistake.

Option 5: Lavash pie with cabbage and fish

A favorite combination of many is stewed cabbage and canned fish. Here we use saury, but you can also use mackerel; it turns out delicious with pink salmon in oil or in its juice.

Ingredients:

• lavash (large);
• 3 eggs;
• carrot;
• 150 g sour cream;
• bulb;
• a jar of saury;
• 800 g fresh cabbage;
• 60 ml oil.

How to cook

Chop the onion and carrots, fry a little in oil, add shredded cabbage. Cook until soft. If the vegetable does not fit in the pan, you can first mash it slightly. Add spices at the end, stir and cool.

Open canned saury. Mash with a fork or just break. If suddenly there is a lot of water, then it is better to remove some of it immediately.

Place cabbage on pita bread, scatter mashed or broken pieces of canned fish. Twist the roll, place it in the mold, twisting it like a snail.

Beat the eggs with sour cream, be sure to add salt, since the pita bread itself is tasteless. Pour over the pie, bake until golden brown at 200-220 degrees.

In fact, for such a pie you can use lightly salted, raw, lightly fried fillet of any fish. Works great with pike, pike perch, and sea bass. You can come up with a huge number of filling options.

Cooking time: 60 minutes
Number of servings: 5

Per 100 grams:
Proteins: 5
Fats: 4
Carbohydrates: 11

It is highly advisable to use young spring cabbage for strudel with lavash cabbage.

Chop the cabbage with a knife or on a special grater.

Finely chop the green onion shoots and grate the carrots on a coarse grater.

Pour vegetable oil into the frying pan and add all the vegetables. Since the products are used young, they will cook quite quickly. For the first two minutes, the heat can be set to medium or above medium, then reduce to low and simmer the cabbage and vegetables for 8-10 minutes.

About 5-6 minutes into cooking, add tomato juice to the cabbage and add a little salt. Make sure that there is not a lot of liquid in the cabbage by the time it is cooked, otherwise the pita bread will become soggy and tear when rolled.

The cabbage should not become too soft, because it still has to cook in the oven.

Grease thin pita bread with soft butter (this is convenient to do with a pastry brush). The oil will make the pita bread a little softer, and it will be convenient to wrap the cabbage in it.

Place the cooled (!) stewed cabbage with vegetables on the pita bread and spread it in an even layer.

Roll the pita bread into a neat roll.

Place the dough on a baking sheet, which should be lined with parchment paper to prevent the strudel from sticking to the metal surface.

Cover the surface of the strudel with the yolk (you can use the whole egg) using a pastry brush. If desired, you can sprinkle with sesame seeds.

Place the cabbage roll in an oven preheated to 200 degrees for 10 minutes. Since all the products are already ready, you just need to wait until the strudel turns a pleasant golden color.