Since ancient times, cabbage pie was considered the most popular dish in Russia. Today it has not lost its relevance, and housewives are experimenting, trying to make such a cake from batter or yeast. But, probably, the most delicious of all is the cabbage puff pie - tender, airy, with a very light dough that just melts in your mouth.

Puff Pastry Secrets

• If you don't have enough time, you can use ready-made dough. Then you just have to cook the filling, roll out the sheets and collect the pie. When choosing a product, look at its expiration date and composition. If it contains a lot of preservatives, the dish will not turn out to be airy, and during the baking process, the dough may stratify and cook unevenly.
• The puff pastry cabbage pie recipe is not dietary. The calorie content of the dish reaches 400 Kcal / 100 g, so it is better to serve it for a family dinner. Increases the calorie content of the filling: By adding eggs and minced meat to the cabbage, you make the pie even more nutritious. Mushrooms are less high in calories. By combining them with the main ingredient, you can achieve great taste with a minimum of calories.
• Less dough with more toppings is the recipe for the perfect cabbage pie. Therefore, handle the cabbage carefully. To bring it to softness, chop it finely, fry it in a pan, and then simmer it for half an hour in a little water or milk. If using young cabbage, you can simply scald it with boiling water.
• When choosing between yeast and yeast-free pie dough, it is better to give preference to the former. It turns out to be more airy, softer. Yeast-free cooks faster, so its recipe should also be in your culinary piggy bank.

Ready-made dough recipe

You can make such a cabbage pie from ready-made puff pastry in just half an hour. Choose yeast dough, in sheets.

You will need:

• ready-made dough - 500 g;
• cabbage - 1 fork;
• eggs - 5 pcs.;
• some flour and salt;
• vegetable oil.

Preparation

1. Finely chop the cabbage, use a special shredder. Fry it in oil, simmer for 20 minutes, add salt.
2. Boil eggs, chop in a convenient way. Combine the filling when the ingredients have cooled.
3. Take out the dough in advance, defrost it. Roll the sheet into a square and place on parchment paper.
4. Place the filling in the middle, occupying more than half of the surface of the layer. Cut the free edges into strips, each 4 cm wide. Connect the strips opposite, as if weaving a braid. They should go over the top of the filling.
5. Moisten the kale and puff pastry pie with ice water and leave to rest for 10 minutes.
6. Preheat the oven in advance, put the pie in it and bake at 200 °.

Yeast-free dough recipe

Making puff pastry cabbage pie is easy if you know some of the secrets. So for the dough itself, you should use not just cold, but ice water (put a glass with it in the refrigerator, and throw a few ice cubes into it before use). The mass should be touched as little as possible with your hands, since when heated, it loses its plasticity and layering. Chop the butter with a knife and stir the dough in a food processor or blender, let it cool for 30 minutes before rolling.

Use:

• butter - 300 g;
• water - 250 ml;
• flour - 4 glasses;
• lemon juice - teaspoon;
• salt - ½ tsp;
• cabbage - 400 g;
• carrots - 200 g;
• salt and black pepper.

Preparation

1. Sift flour, put ice-cold butter in it, chop it with a knife, mix with flour.
2. Pour lemon juice into ice water, add salt, mix.
3. Add water to the flour mass in small portions, mixing with a spoon (or in a food processor).
4. Roll out the dough in the shape of a baking sheet, place the cabbage filling, stewed with carrots, seasoned with salt and pepper. Lay out 1 more layer on top, make cuts in it, decorate. Bake for 25 minutes in an oven preheated to 200 °.

Yeast dough pie

The recipe for how to make a cabbage pie from yeast puff pastry is similar to the previous one. Nuances are present only in the preparation of the test itself.

You will need:

• dry yeast - teaspoon with a slide;
• flour - 500 g;
• milk - 250 ml;
• sugar - 80 g;
• butter - 250 g;
• salt - a pinch;
• cabbage, eggs for the filling.

Preparation

1. Dissolve yeast in warm milk, sift flour, soften butter.
2. Add sugar to flour, soften butter to milk, stir.
3. Pour flour into butter mixture, mix until soft.
4. Send it to the refrigerator in a piece, take it out in an hour, roll it into a layer and send it back to the refrigerator for 30 minutes.
5. Prepare the filling: sauté the cabbage, boil and chop the eggs, mix, add salt and pepper.
6. Lay the filling on the layer, lift the edges, pinch or braid.
7. Bake until tender in the oven at 200 °.

Try making each puff pastry cabbage pie. A recipe with a photo from our selection will help you with this!

Kitchen appliances and utensils: oven, baking dish, frying pan, knife, rolling pin, cutting board, parchment, bowl, spoon.

Ingredients

How to choose cabbage

Any kind of cabbage is suitable for such a pie. It will be good with colored, broccoli, and even Brussels sprouts. The sauerkraut puff pastry pie is also delicious. But today we will cook from the usual, white cabbage. Most importantly, when buying cabbage, pay attention to the fact that there are no dark spots and cracks, rot and fungus on it.

Chop and fry the cabbage

Before starting cooking, wash the cabbage, get rid of the top leaves, if they are grafted.

We collect and bake a cake

1. We take 1 kilogram of ready-made puff pastry and cut it in half.
   
   
2. Roll out one half in the form of a circle 5 millimeters thick. To prevent the dough from sticking to the table, dust the table with flour.
   
   
3. Cover the bottom of the baking dish with parchment and lay out our rolled dough. Align along the bottom, cut off the excess edges along the top of the form.
   
   
4. We spread the cooled cabbage filling and smooth it out.
   
   
5. Roll out the second half of the dough into the same layer as the first. We cover our pie on top and pinch well, joining the edges. You can just pinch, or you can do it figuratively, as, for example, pinch dumplings.
   
   
6. Slightly press down the cake on top with your hands and make cuts so that the steam escapes.
   
   
7. In a small bowl, mix 1 egg and 1 tablespoon of milk.
   
   
8. Lubricate the top of the pie with an egg-milk mixture. This is necessary in order for the top to be more ruddy.
   
   
9. We put in the oven, preheated to 200 degrees, and bake until tender, about 20-30 minutes.
   
   

Puff pastry cabbage pie video recipe

I suggest you watch a video with a recipe for making a cabbage pie. Here, the author will show you how to properly cut the cabbage for a pie, and to what extent to fry it.

Pie with cabbage and mushrooms

Cooking time: 50-60 minutes.
Servings: 7-10.
Kitchen appliances and utensils: oven, round baking dish, rolling pin, knife, cutting board, frying pan, spoon, parchment.

Ingredients

Chop and fry vegetables

All vegetables are pre-washed and cleaned, if necessary.

We bake a cake

Video recipe for puff pastry pie with cabbage and mushrooms

Watch the video recipe for making cabbage pie. It will be more clear to you how to roll out the dough and how to put it on top.

How to decorate a pie

Leftover dough can be used to make pie decorations. Roll out a piece and cut, for example, a leaf. Make veins and cuts like a real sheet. If you twist three identical circles cut out with a glass, you get a rose. You can also roll up the flagella and weave a pigtail. Decorate the pie with a pigtail in a circle, thereby covering the pinches.

Be sure to pierce the puff pastry with a fork before baking so that it does not swell too much and spoil the shape of the cake.

For such a pie, not only any cabbage is suitable, but also any dough. A pie made from puff yeast dough with cabbage is very tasty. You can bake. Anyway, the taste of the pie depends more on the filling. You can serve such a cabbage pie for lunch along with soup, or you can serve it as the main lean dish for dinner. You can eat it both hot and cold.

If there is no fresh cabbage in the house, very much comes out. My friend shared with me a recipe for cabbage pie with kefir. I also sometimes cook one when there is no ready-made dough in the house. But most of all, my family likes it. Still, mushrooms do their job, giving the cake an unforgettable taste and aroma.

Make a cake like this for your family. I'm sure everyone will appreciate your dish. Write what you have done in the comments. Bon Appetit!

First, tackle the puff pastry filling. Remove the top leaves from the head, separate the required amount of cabbage. Cut into thin strips. If the leaves are too tough, add salt and rub a little with your hands. Heat vegetable oil in a deep skillet or roasting pan. Put the cabbage, stir, add a little water (0.25-0.5 cups). Simmer the cabbage filling over low heat for about an hour, stirring occasionally.

To make the filling more spicy and spicy, additionally salve the onions and carrots in oil - one at a time, and season with ground pepper.

While the filling for puff pastry pies is being prepared, boil the hard-boiled eggs, cool in cold water. Add chopped eggs to the cabbage (I use a special metal grid for cutting), salt and season with salt to taste. Let the pie filling cool.

Remove the puff pastry for pies with cabbage in advance from the freezer. Average thawing time at room temperature is usually 40-45 minutes. Cut the dough into squares - I had 4 rectangular layers, each of which I divided into 4 pieces. Divide the filling into squares - about 2 tablespoons each, shape into rectangular patties. To prevent the products from opening during baking, carefully pinch the edges. I usually go around the edge twice, the second time with a twist so that the pies have a small twisted side.

Put the oven to preheat to 220 degrees (I do this on convection to speed up the process). Line a baking sheet with baking parchment, and place the non-yeast puff pastry cabbage pies a short distance apart. Prick the puffs with a fork - the air generated during the baking process will escape through the resulting holes. Lubricate the surface of the items with vegetable oil.

Puff pastries are popular. The products are light, layered, with a delicate structure. The dough has a neutral taste, so it is perfect for making sweet and savory pastries. For example, you can bake puff pastry cabbage pie. Moreover, the dough for him can be prepared independently or purchased in the store.

There are many ways to make puff pastry, here is a classic recipe.

• 500 gr. flour + about half a glass to add;
• 400 gr. butter;
• 1-1.5 tablespoons of lemon juice;
• 0.5 cups of water (cold);
• 1 teaspoon

As you can see, there is not a lot of ingredients. But for the preparation of the dough, it is very important to take good butter, since the taste of the finished products will depend on the properties of this product.

Interesting facts: Products from unleavened puff pastry are raised solely due to the evaporation of oil placed between the layers, since baking powder is not used during cooking. In the dough prepared according to the classical technology, there are 256 layers.

We separate two hundred grams of flour, sift it. Now combine with butter. The butter can be chopped with a knife or grated. If the latter option is chosen, then in the process you need to often sprinkle the grater with flour. We mix two products, collect in a lump. We spread the lump between two layers of parchment paper and knead it with a rolling pin to make an even square layer about one centimeter thick. Place the finished semi-finished product in the freezer for half an hour.

Sift the remaining flour. Stir salt and lemon juice in water, pour this mixture into flour and knead an elastic dough. We wrap it in a bag and let it distance for about half an hour.

Roll out the spaced dough into a rectangular layer on a floured surface, it should be twice as wide and slightly longer than our butter-flour "square". We spread on the dough the semi-finished product made from butter and flour that has frozen. We close it with dough, wrapping it in an envelope. The oil layer must be completely covered. In the process of folding, shake off excess flour from the dough with a brush.

Roll the resulting "envelope" into a rectangle no more than one centimeter thick. We turn the short sides to the center, not forgetting to shake off the excess flour. We fold the dough in half, and we have four layers. We wrap the dough in foil and put in the refrigerator for one hour. Then we roll it out and roll it up again in four. So we repeat three more times, keeping the dough in the refrigerator after each rolling in the refrigerator for an hour. It is four-time rolling that allows you to get 256 layers in the dough.

After keeping the dough in the refrigerator for one hour for the last time, you can start cutting the pies. If you follow this recipe, you get about 1 kg of dough. If this is too much, then part of the dough can be stored. To do this, roll it into a layer 0.7-0.8 cm thick, cut it into separate plates and transfer it with sheets of parchment. Wrap in plastic and refrigerate.

Yeast version of the dough

Great pies are made from yeast puff pastry. This semi-finished product is prepared in two stages. First, the dough is kneaded with yeast, and then it is layered with butter.

• 400 gr. butter;
• 400 gr. flour + 3 tablespoons for preparing the oil mixture + about half a glass for adding;
• 250 ml of milk;
• 2.5 teaspoons dry yeast;
• 1 tablespoon sugar
• 1 teaspoon of salt.

350 gr. Combine cold butter with three tablespoons of flour, chopping the butter with a knife. We stir the mass collected into a lump between two layers of parchment, roll it out, forming a square about one centimeter thick. Directly in the paper, tucking the edges, place the mixture in the freezer.

We heat the milk to a temperature of no more than forty degrees, stir the sugar and salt in it, then add the yeast and dissolve it. We leave the mixture on the table for ten to fifteen minutes. During this time, a thick layer of foam should form above the surface of the liquid. If this does not happen, then you have come across substandard yeast and need to be replaced.

We soften the remaining oil to a creamy state, mix with the rising yeast and sifted flour. Knead a soft dough that does not stick to surfaces. Let it rise for 45-60 minutes.

Knead the risen dough, roll it into a rectangular layer. Put the frozen butter and flour on top, wrap the dough in an envelope. Roll out the envelope to a thickness of about one centimeter. You need to act carefully so that the tough butter does not break the delicate dough.

We fold the rolled layer four times, first bend the short edges to the middle, then we fold the layer in half. After that, put the dough in the refrigerator for about one hour. We repeat this procedure twice to get enough layers in our test. After the last rolling, we keep the dough in the refrigerator for about two hours, then proceed to cutting.

Read also: Cabbage pie with sour cream - 8 recipes

A quick puff pastry recipe

If you don't have time to prepare the dough in the classic way, you can use a quick recipe. The products are not so layered, but rather lush and crumbly.

• 400 gr. butter;
• 1 egg;
• 0.5 teaspoon salt;
• 1 tablespoon lemon juice or tablespoon (6%) vinegar
• 500 gr. flour;
• cold, or better ice water.

All food, including flour, must be pre-cooled. Mix flour and butter using a grater, or simply chop the butter finely with a knife. It is impossible to grind the mass with your hands, otherwise a layered structure will not work.

Break the egg into a 250 ml glass, add salt, pour in vinegar or lemon juice, mix everything. Add cold water so that the liquid fills the glass completely. Pour this mixture into the butter and flour mixture. Knead as quickly as possible, collecting the dough into a lump. You cannot knead for a long time, otherwise the butter will melt from the warmth of your hands, and the dough will be spoiled. Wrap the dough in a bag, put in the cold for at least two hours. After that, you can cook the cake.

Closed pie with cabbage and egg made from ready-made puff pastry

Making a closed pie with cabbage filling from ready-made dough is a snap. We will make the filling with an egg, the pie will be more satisfying and tasty.

• 500 gr. fresh puff pastry;
• 1 onion;
• 700 gr. white cabbage;
• 3 eggs;
• 50 gr. butter;
• 1 egg for lubrication;
• add salt and other seasonings to taste.

Leave the dough on the table to defrost. And we ourselves are preparing the filling. Boil the eggs, fill them with cold water, peel and cut into cubes.

Cut the onion into small cubes, fry in vegetable oil. As soon as the onion starts to brown, add finely chopped cabbage, fry everything together a little, then add a few tablespoons of water, cover with a lid and simmer over low heat until soft. Add salt and other seasonings. Mix the cabbage with boiled eggs, let the mass cool completely.

Roll out the dough to a thickness of half a centimeter. We make two identical layers. We transfer one of them to a baking sheet on which parchment paper is laid. Put the filling on the dough and cover with the second cake. Blind the edges by tucking them under the bottom of the cake. This must be done so that the edges do not part. We will make punctures in several places in the upper part of the pie. Lubricate the surface with an egg. We cook at two hundred degrees for forty minutes, the top of the product should become rosy.

Pie with cabbage and sausage in the oven

Another quick option is with sausage. Instead of sausage, you can take any ready-to-eat meat products. For example, sausages, ham, boiled pork or just boiled or fried meat.

• 200 gr. cabbage;
• 200 gr. sausages;
• 500 gr. ready-made unleavened puff pastry;
• 1 boiled egg;
• 1 raw yolk;
• 2 tablespoons of vegetable oil;
• salt and spices to taste.

Chop the cabbage thinly, fry in a skillet until tender. Add salt and other spices. Cut the boiled egg and sausage into small cubes, mix with the cabbage filling, cool.

Divide the dough into two parts and roll out into two identical rectangular layers. We transfer one of them to a baking sheet covered with parchment paper. We spread the filling on it, leaving the edges free. On the second layer, we make cuts and weave the adjacent strips of dough together. We put this layer on the filling and fix the edges well, tucking them under the bottom of the cake. Lubricate the surface with yolk, which must first be grinded with a spoonful of water. Cooking in the oven at two hundred and twenty degrees for twenty minutes.

Yeast Puff Pastry Pie with Sauerkraut

Puff pies have a peculiar and very pleasant taste. Let's prepare it with yeast dough.

• 400 gr. sauerkraut;
• 1 onion;
• 1 small carrot;
• 30 ml of vegetable oil;
• 0.5 teaspoon sugar;
• ground pepper to taste;
• 500 gr. ready-made yeast puff pastry;
• 1 egg for lubrication.

Berme a frying pan or stewpan with a thick bottom with butter, add chopped onion. After a few minutes, add the carrots, fry everything together for about five minutes. Then add the cabbage.

The preparation of the cabbage depends on its taste. If it is normal, then it will be enough to slightly squeeze it out of the juice. If the cabbage is sour, then it must first be rinsed in cold water and squeezed well. In the event that the cabbage is fermented in large pieces, it must be chopped.

You need to stew the cabbage for about twenty minutes, seasoning the mass with pepper and sugar. Let the cake cool.

Read also: Pie with cabbage in a pan - 7 recipes

Roll out the yeast puff pastry into a large rectangular layer. In the center we spread the filling in a slide so that it takes up about a third of the layer in the center. Raise the edges of the dough on both sides, connect them over the filling and pinch. Carefully transfer the product to a baking sheet with the seam down. If you wish, you can make various decorations from a piece of pre-left wood. We will make several punctures in the upper part of the pie, grease it with a beaten egg and will bake for thirty minutes at two hundred degrees.

Pie with cabbage and potatoes

Cabbage pie can be made with potatoes, these vegetables go well with each other.

• 500 gr. yeast puff pastry;
• 2 medium potatoes;
• 400 gr. cabbage;
• 1 onion;
• 30 ml of oil for frying;
• 1 yolk.

Chop the onion into small cubes, fry in oil. Pour cabbage cut into thin strips into the same pan, fry until half cooked. Season to taste.

Peel the potatoes, cut them into very thin slices, fill them with boiling water, and stand for two minutes. Then we drain the water and dry the chopped root vegetables.

Divide the dough into two parts, roll it into equal layers. We shift one layer to a baking sheet. On it, lay out the potato slices in even rows, sprinkle them with salt and other seasonings to taste.

Lay the fried cabbage on top of the potatoes in an even layer. We spread the second layer on top. We fix the edges well. Make a hole in the center of the pie. Can be decorated with dough figurines. Lubricate with pounded yolk and bake at two hundred degrees for about half an hour.

Open puff pastry with cabbage and cheese

Let's make an open cabbage pie with beaten egg topping with cheese and sour cream.

• 700 gr. cabbage;
• 1 carrot;
• 1 onion;
• 20-30 gr. butter;
• spices and salt to taste;
• 4 eggs;
• 100 g sour cream;
• 100 g cheese.

Fry small onion cubes and grated carrots in a pan. Add chopped cabbage, simmer until tender. Season with salt and your favorite spices to taste. Put a piece of butter in the finished hot filling, this will make the taste more delicate.

Roll out the dough and spread it into a mold smaller than the layer size, so that the sides are formed. In order not to cut off excess dough, it is better to use a rectangular or square shape.

Put the filling into a bowl of dough, level it. Preparing the fill. To do this, mix raw eggs with sour cream, beat slightly. Pour grated cheese into the mass. Salt to taste.

Advice! Consider the salinity of the cheese when adding salt to the sauce.

Pour the filling over the filling and bake at two hundred degrees for about half an hour.

Delicious cabbage and fish pie

The combination of cabbage is unusual for many. However, it is worth stepping over the clichés and making this delicious pie.

• 500 gr. puff yeast dough;
• 700 gr. fillet of sea fish;
• 2-3 tablespoons of soy sauce;
• 400 gr. cabbage;
• 1 onion;
• 1 glass of milk;
• 2 tablespoons of vegetable oil;
• seasonings and salt to taste;
• 1 egg for lubrication.

Pour chopped cabbage with hot milk and cook over low heat until tender. Separately fry small onion cubes in vegetable oil. Drain the finished cabbage through a colander. Mix with fried onions, salt, add seasonings to taste.

Cut the fish fillet into small cubes. You can use any type of sea fish - both red and white. Fill the fish with soy sauce, mix and let stand for about fifteen minutes.

Roll out two layers of the same size from the dough. We transfer one layer to a baking sheet, spread the cabbage on it in an even layer. Lay the fish marinated in soy sauce on top of the cabbage. Cover with the second layer, pinch the edges very tightly.

We make several holes in the upper part. You can pierce the dough with a fork or cut with a knife or scissors. Lubricate with a beaten egg, bake at 200 degrees for about forty minutes, until the top of the product becomes ruddy.

Cabbage pie with canned fish

If you don't feel like messing around with raw fish, you can bake a cabbage pie with canned food.

• 500 gr. unleavened puff pastry;
• 2 cans (250 g each) of canned fish in their own juice, for example, saury;
• 1 onion;
• 1 carrot;
• 400 gr. cabbage;
• 2-3 tablespoons of vegetable oil;
• 1 egg for lubrication.

Cooking stewed cabbage for the filling. To do this, first fry the finely chopped onions in oil, then add the grated carrots and cabbage cut into small strips. Mix everything, add a couple of tablespoons of water. Simmer under a closed lid for about twenty minutes. It is necessary for the vegetables to become soft. Add salt and other spices to the filling to your liking.

Open the canned food, drain the liquid. Knead the fish with a fork, removing the bones that come across.

Roll out two rectangular layers from the dough. Transfer the first one to a baking sheet. Distribute the cabbage on the dough, then lay out the pieces of fish. In the second layer, we make parallel cuts, leaving the edges intact. We spread this layer on the filling, fix the edges. Lubricate the surface with a beaten egg. We bake at 200 degrees for about twenty-five minutes.

Preparation of the filling:

Chop the cabbage, prepare a frying pan for stewing by pouring sunflower oil into it and heating. Peel the onions and carrots and chop them into strips so that they are as long as cabbage. Put chopped cabbage and onions in a preheated pan and simmer a little.

You can add chopped boiled eggs, 3 pieces to the filling, so the filling will become even tastier.

Dough preparation

Take a wide bowl, sift flour into it and add margarine or butter, salt. Chop the flour and butter until the whole mass is virtually homogeneous. Then add water mixed with egg and lemon juice in a thin stream. Shape into a dough and refrigerate for 30-40 minutes.

After taking out the dough from the refrigerator, roll out a thin sheet, brush it with melted butter, roll out the next sheet, grease it with melted butter, too, and fold the layer onto a layer of about 5 sheets.

This will form a puff pastry. On the Internet you can also find recipe for pie with cabbage from puff pastry without yeast dough with photo.

On a baking sheet lightly greased with sunflower oil, place the cut out circle or square from the puff pastry you have formed. Put the prepared and cooled filling with stewed cabbage on top of the dough. Cover the top with the dough too, pinching the edges of the pie. Bake in an oven preheated to 180-200 degrees.

You can also bake a cabbage pie from ready-made yeast-free dough. Such dough can be bought at any store in your city. Cooking such a cake will take a minimum of time, and it will turn out to be just as tasty and aromatic. For a cake with ready-made dough, you only need to prepare the filling according to the above recipe. And everything else is clear and simple.

The recipe for a pie with puff pastry can by no means be called dietary, since the pie is very high in calories. The calorie content of the dish reaches about 450 Kcal / 100 g. that is why it is better to serve pie for family dinner, not dinner. If you add eggs or minced meat to the filling, you will make it even more nutritious. But mushrooms are less high-calorie, thus, combining mushrooms with filling, you will get excellent taste and a minimum of calories. The filling can be made from different mushrooms with the addition of other ingredients, or mushrooms can be added to the cabbage. The thinner the formed dough cakes and the larger the fillings, the tastier the cake will be.