Fresh cabbage for pies and pies can be prepared in several ways. I will show you two of them.

Cabbage preparation.

Remove the top green leaves from the head. Cut the head of cabbage in half, and then cut each half into two again. If the cabbage is very dirty, wash it by dipping several times in a basin with cold water.
Cut the stalk out of each quarter and then slice the cabbage the way you like it.
Cut the cabbage always across the growth veins.

If you want to cut the cabbage into strips, then make the strips no more than 5 mm wide.

If you want to cut the cabbage into squares, then cut the cabbage first into strips 1 - 1.5 cm wide and then cut the strips of cabbage across so that you get squares.

Cabbage cooked with milk and fresh herbs.

3 eggs
250 ml milk
50 gr butter
a few sprigs of fresh Thyme has a pleasant strong smell, sharp, strongly spicy bitter taste. As a spice, fragrant, vitamin-rich thyme leaves are used. It improves the taste, informs the aroma, gives bitterness. It remains one of the leading spices in baking. Improves smell and taste vegetable dishes, especially from potatoes and cabbage. Thyme, as a seasoning for fatty foods, not only greatly improves and enriches the taste, but also facilitates its digestion. or dill
1 tsp salt
1/2 tsp Sahara
1/8 tsp ground black pepper

1. Hard boil two eggs. Finely chop the cabbage.
2. Put a saucepan or deep frying pan on the fire. Pour the milk into the pan and bring it to a boil.
3. Add cabbage to the pan, salt it, cover with a lid and leave to cook over high heat for 15 minutes. Periodically open the lid and stir the cabbage.
4. When all the milk has boiled away and the cabbage is soft, add the diced butter.
5. Fry the cabbage for 5 minutes, stirring constantly. The cabbage should dry out a little and lightly brown.
6. Chop the eggs, remove the thyme leaves from the sprigs and mix with the cabbage. Salt, pepper to taste. Let the filling cool to room temperature.
7. Stir a raw egg into the cabbage and use as a filling.

Cabbage with cumin.

For half a small head of cabbage (approximately 500 g of cabbage without the stalk and outer leaves) you will need:

100 gr butter
1 tsp salt
1 medium onion
1 tsp cumin seeds
2 allspice peas
2 juniper berries (optional)
1 — 2 raw eggs(option)

1. Finely chop the cabbage. Place cabbage in large saucepan and salt. Let the cabbage lie down for 10-15 minutes, during which time the cabbage will soften a little and release the juice. If the cabbage is very tough, then you can pour boiling water over it and leave it for 5 to 10 minutes instead of salting it.

From generation to generation, favorite baking recipes are passed on in almost every family. Cabbage pies remain a favorite delicacy of many to this day. The filling for pies with cabbage is very tasty and is prepared quite simply. The main ingredients are a piece of happiness, a pinch of love and a slice of kindness.

The floor is given to the chef

To prepare a very tasty cabbage pie filling, it is better to choose only high-quality and fresh food. For these purposes, housewives mainly use white cabbage, although some manage to cook pies with cauliflower, Brussels sprouts and even broccoli.

White cabbage is considered a storehouse of vitamins and minerals. In addition, it is distinguished by its low calorie content. And if it is combined with unleavened dough, you can not only enjoy your favorite pastries, but also not gain extra pounds.

Some simple tips help you transform your habitual cabbage pie into a real culinary masterpiece:

• The cabbage should be fresh and have a slightly greenish tint.
• Pay attention to the bottom cut: if you see that there are not enough leaves on it, then the cabbage has already been peeled to give it a marketable appearance.
• Sauerkraut is a pantry of ascorbic acid. Baking with such a filling not only turns out tasty and fragrant, but also enriches the body with the daily need for vitamin C.
• Sauerkraut must be thoroughly squeezed before use to get rid of excess juice.
• Fresh cabbage can be chopped with a knife or chopped into food processor.
• Basically, stewed cabbage in tomato sauce is used for the filling.
• To give a golden hue to the filling during heat treatment cabbage, add a pinch of turmeric.
• carrots and onion are irreplaceable allies of cabbage, so feel free to combine these sautéed vegetables with the main ingredient.
• For a variety of taste, cabbage can be mixed with egg, rice, pickled or fried mushrooms, meat fillet, sausage products, cheese, prunes, etc.

Cabbage stuffing for home baking

Many housewives who are just starting their culinary journey are interested in how to prepare the filling for cabbage pies. You already know the main aspects of choosing ingredients. Now it remains to master the skill of preparing the filling. Today we will prepare baking filler from white cabbage on classic recipe. Such a filling is in perfect harmony with puff, yeast, rich, jellied and unleavened dough.

Compound:

• ground pepper;
• 0.1 l of filtered water;
• ½ tsp fine-grained salt;
• onions - 1 pc.;
• ½ tsp turmeric;
• 1 PC. carrots;
• softened butter - 50-60 g;
• 3-4 st. l. refined sunflower oil.

Cooking:

Gastronomic pleasure: a gourmet's delight

Many housewives prefer to choose the filling for cabbage and egg pies, the recipe for which is very simple. Blanched, stewed, sauerkraut or fried cabbage is suitable for filling pies. You can complement the taste of the egg and cabbage filling minced meat or fried mushrooms. Believe me, the finished dish will turn out very tasty and fragrant.

Compound:

• chicken eggs - 2 pcs.;
• 0.5 kg of white cabbage;
• a mixture of peppers and salt;
• melted butter - 50-60 g.

Cooking:

Exquisite filling for fragrant homemade pastries

If you want your household to be pleasantly surprised, try making pies with cabbage and mushroom filling. You can use any fresh mushrooms, only first they need to be thoroughly washed and cut, separating the hat from the leg.

Compound:

• cabbage - 1 head;
• 0.3 kg of fresh mushrooms;
• vegetable refined oil for frying;
• garlic cloves - 2-3 pcs.;
• a mixture of peppers;
• onion - 1 pc.;
• salt.

Cooking:

Cabbage pies have always been famous in Russia. Almost every hostess has her own favorite recipe dough preparation. For a change, you can add other vegetables, boiled cereals, eggs, mushrooms, sausage and even pieces of prunes to the cabbage filling. If you like experiments, then these options for preparing fillings for pies are just for you. Bon appetit!

Housewives are attracted to pies, yes, and pies too, with a variety of fillings that can be prepared from vegetables, root crops, berries, mushrooms, fish, and meat. If you are fasting, then this simple but very tasty cabbage filling for pies and pies will undoubtedly come in handy. A step-by-step photo recipe will help you in cooking.

Ingredients:

• cabbage - 300 gr;
• carrots - 1 pc.;
• onions - 1 pc.;
• sunflower oil - 40 ml;
• salt and spices - to taste.

How to cook stuffing from cabbage for pies and pies

Starting cooking, wash the cabbage. First, remove the top sheets from the head of cabbage, because they can be spoiled. Then, we transfer to cutting board and begin to finely chop it with a knife. You can also choose a more convenient method for grinding, for example, you can do this on a special grater.

Pour in the right portion sunflower oil into a frying pan. When the oil warms up optimally, reduce the heat and spread the cabbage slices. We recommend that you immediately sprinkle the cabbage with salt and mix. We fry the cabbage slices, and in parallel we prepare the rest of the filling components.

Grind the carrots for the filling using coarse grater. But we suggest simply chop the onion finely.

Prepared vegetable cutting toss to the cabbage, which is already sufficiently fried. We mix.

Add your favorite spices and continue to simmer the cabbage under the lid until it becomes soft.

The cabbage filling for pies and pies must cool completely before we put it in.

As you can see, this recipe is very simple. Be sure to try using this post

Cabbage filling for pies is well-deservedly popular with our hostesses. It cannot be otherwise, because it is inexpensive and healthy vegetable, which can always be found in the store.

The filling for sauerkraut pies is also delicious. How to cook this component of the pie correctly? How to make stuffing from cabbage pies really tasty? We will help you find answers to these questions.

Exist a large number of recipes for cabbage fillings for pies, but there are a few general culinary rules that we will recall. When choosing this vegetable for pies, it is better to take a small but dense head of cabbage. Before cooking, be sure to clean it from spoiled leaves, thick stems, rinse, remove the stalk.

Remember: the taste depends on how you cut the vegetable.

Chop, that is, thinly cut, you can use an ordinary knife, or you can do it with special device- shredders. Onions are usually added to the cabbage filling.

If the filling is made without heat treatment, then the onion is simply chopped, if the filling is stewed or fried, then the onion must also be fried. Perfect Seasonings for her - salt and sugar, pepper, parsley.

Recipes for fresh cabbage fillings

Fresh cabbage filling is the simplest. We'll tell you how to cook it. We need one medium head, a couple of boiled chicken eggs, herbs, salt. Salt the chopped vegetable and knead with your hands so that the juice stands out. Finely chop the parsley and egg, mix all the ingredients. delicious stuffing ready. It is suitable for both baked in the oven and fried pies. If there are no chicken eggs at home, then you can cook the filling without them.

If you have more time left, then another recipe for the stuffing with cabbage and egg will do. Put the shredded cabbage in a pan with butter or vegetable oil and fry until half cooked. In this case, the pies will crunch nicely. You can bake kupasta in the oven at a temperature of 180-200 ° C.

In this case, the pan must be closed with a tight lid and placed on the lowest shelf. When ready, remove from oven, cool, add chopped egg, fried onion, salt to taste. Remember: if you salt hot stuffing or make it before cooking, then it will give a large amount of juice. In this case, the cabbage will turn out watery, which will adversely affect the taste and quality of baking.

If your family members are contraindicated for any reason fried foods, then adopt next recipe. Cut the head of cabbage into pieces lengthwise and boil in hot salted water for 7-8 minutes. Then recline in a colander, squeeze lightly, chop finely. Add chopped hard-boiled egg, fried onion, mix. In this case, for 800 g of cabbage you will need 2-3 onions, 2 hard-boiled chicken eggs.

Some housewives prefer to cook cabbage filling without eggs. How to cook it, we will also tell. In this case, you can choose the filling with carrots and tomato paste.

For cooking you will need:

• medium head of cabbage (weighing about 1 kg);
• 2-3 bulbs;
• 1 medium carrot;
• 6 art. spoons of tomato paste;
• vegetable oil for frying;
• salt, sugar;
• red and black ground pepper;
• Bay leaf.

Chop the cabbage, mash with your hands to make it softer. Wash and peel carrots and onions. Carrots can be chopped or grated on a coarse grater. Onion cut into cubes. On the large frying pan pour a little vegetable oil, fry the onions and carrots. Add cabbage, mix well so that the frying is evenly distributed over the cabbage.

Dilute tomato paste in a glass of warm boiled water. Pour into the filling, add 1 more glass of water. Simmer for 12-15 minutes, stirring occasionally, do not cover. Add salt, sugar, bay leaf, a pinch of red and black pepper and continue to simmer until the liquid evaporates. Please note that there are no eggs in this recipe, but the filling will still be satisfying.

For those who like to conjure at the stove, we offer another version of the filling with cabbage and an egg. We start preparing it with the processing of onions. Cut 3-4 onions into thin half rings and put in a pan with a small amount of vegetable oil, put on the stove, salt, you can add sugar, and simmer until soft and translucent.

While the onion is stewing, put the thinly chopped cabbage into a saucepan and pour boiling water over it, salt, bring to a boil and cook for 5 minutes. Drain in a colander, rinse with cold water. If the onion is ready by this time, then we take a handful of cabbage, wring it out of moisture and put it in a pan with onions. It will take a long time to tinker, but the result is worth it.

Add a piece of butter to the cabbage, put the pan on the fire and wait for the butter to disperse. Remove from the stove, cool, add finely chopped greens and hard-boiled eggs. Salt, you can pepper with black pepper. The beauty of this filling is that it can be stored frozen.

Sauerkraut Stuffing

Sauerkraut very useful, as it contains a large amount of vitamin C. This dish is popular in Russian cuisine.

To prepare the sauerkraut filling, you need:

• sauerkraut - 1 cup;
• vegetable oil - 2 tbsp. spoons;
• onion - 1 pc;
• salt, sugar to taste.

Cabbage before cooking must be washed in warm water and scalded with boiling water to remove excess acid. Then you need to put it in a pan, add vegetable oil, fried onions and, stirring, simmer until tender.

After cooling, add salt, sugar to taste, chopped herbs, chopped cool egg. You can make a filling with sauerkraut and mushrooms. How to cook it? Here is the prescription. For 500 g of cabbage you will need 5-6 dried mushrooms.

Mushrooms must first be boiled, squeezed, passed through a meat grinder or chopped in a food processor. Stew cabbage scalded with boiling water until half cooked, then add finely chopped fried onions, mushrooms, sugar and pepper to taste.

You were able to make sure that the stuffing for cabbage pies is simple. Even a young hostess can cook it.

The main thing is to remember that it should be quite juicy and you need to cook it on the same day you bake the pies. And which recipe you choose depends on your skills and culinary preferences.

Step-by-step recipes for stuffing cabbage for pies from fresh and pickled vegetable, with eggs, minced meat, mushrooms

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

4 gr.

carbohydrates

66 kcal.

Option 1: Stuffing cabbage for pies - a step by step recipe with a photo

Cabbage filling for pies - in my opinion, the most delicious, the most successful, which makes the pies not dry, but, on the contrary, juicy and satisfying, beautiful and nutritious. Everyone ate pies with cabbage, at least once in their lives, especially this dish is familiar to many from childhood, well, what kind of grandmother does not bake pies.

Today I will not dwell on the dough, you can use any - yeast, yeast-free, puff, unleavened, etc. - in any version, the pies will come out excellent. Let's stop today on the preparation of the filling - cabbage.

For the recipe, you can take not only fresh, but also sauerkraut, the second option is more for everyone. If suddenly the filling remains - it's okay, cabbage is perfect for any porridge or potatoes. So let's get started!

Ingredients:

• Cabbage - 700 g
• Carrots - 2 pcs.
• Bulb or red onion - 2 pcs.
• Tomato paste - 2 tbsp
• Water - 400 ml
• Salt, pepper, sugar - to taste

Cooking process

Prepare everything necessary ingredients by the list. Choose a good dense cabbage, remove the top leaves, rinse and dry the forks. Cut the cabbage into thin strips.

Peel and rinse red or regular onions, cut into small cubes.

Peel and wash the carrots, dry, grate.

Take a frying pan with high sides, then heat the vegetable oil in it. Then it is necessary to shift the cabbage into the oil and fry for 7-10 minutes, stirring occasionally.

After a while, add carrots and onions to the pan. Mix everything and fry again for 5-7 minutes.

Now add salt and pepper to the stewed cabbage, throw a pinch of sugar to enhance the taste.

Separately mix warm water and tomato paste, pour the tomato into the pan and simmer for 25 minutes ..

After a while, use the cabbage for making pies.

Bon appetit!

Option 2: A quick recipe for stuffing for cabbage pies (for a slow cooker)

It is not necessary to stand at the stove for a long time to prepare the filling for fresh cabbage pies. You can simply entrust this responsible business to the multicooker, and it will not let you down. The only point is to put everything out of the bowl in a timely manner so that the filling has time to cool or do not forget to turn off the heating.

Ingredients

• 700 g cabbage;
• 2 onions;
• 25 g oil or fat;
• spices;
• carrots optional.

How to cook fast

Set any program for frying onions, add oil, heat. Chop vegetables, add. It will fry a little while the cabbage is shredded.

We cut the cabbage. Sprinkle with salt immediately. If other spices are added to the filling, then you can also lightly sprinkle. Right on the table or in a large bowl, we crush the vegetable. Transfer to a slow cooker with onions.

Stir the onion with cabbage, add 1-2 tablespoons of water, close the slow cooker, set the "stewing" mode. Preparing the usual filling of fresh vegetables for half an hour. If the cabbage is tough, then the time can increase up to 50 minutes.

If you plan to add carrots, then you need to grate it, add it to the onion when frying. You can also diversify the filling for pies bell pepper, it is laid along with cabbage.

Option 3: Stuffing for cabbage pies (sour)

The sauerkraut pies are a delight! But it is important to prepare the filling correctly. Sauerkraut is quite tough, it is fried for a long time, in Russia the product was simmered in a Russian oven all night. Stuffed right away big pot, cabbage was used as a filling, added to cabbage soup, eaten with potatoes. Now there is no need to cook in such volumes, and in terms of time it is no longer such a long process.

Ingredients

• 1 kg sauerkraut;
• 1 carrot;
• 30 ml of oil;
• 2 onions;
• some water;
• 2-3 tablespoons of pasta or a couple of tomatoes;
• 1 tbsp any chopped greens.

How to cook

Sauerkraut is added only after frying onions with carrots. Otherwise, they will be tough for a long time, the acid will not allow them to quickly reach readiness. Therefore, we start with onions, cut into cubes, pour into heated oil, stirring, fry for two minutes. Next, start the grated carrots, cook for another minute.

cabbage may have different tastes. If the product is too acidic, then you can rinse it. Then squeeze, add to the vegetables in the pan. Fry a little, pour in a few tablespoons of water and cover. Simmer covered for about 40 minutes until soft. Periodically check, suddenly the water has boiled away, the cabbage can burn.

We dilute the tomato paste with a little water so that the product is easier to distribute in the dish. Pour over the cabbage, mix, cook without a lid for ten minutes. Turn off the stove, fill the filling with herbs. Salt is usually not needed, but it is useful to taste.

If there is already a carrot in the cabbage, then you can not add it additionally, limit yourself only to onions. When replacing pasta with fresh grated tomatoes, it will be necessary to evaporate excess juice from the filling well, otherwise the pies will stick out.

Option 4: Cabbage Stuffing for Egg Pies

You can just boil the eggs, cut and add to the total mass. But this is an even more simplified version of the cabbage (fresh) filling for pies. Everything ingenious is simple!

Ingredients

• 500 g cabbage;
• bulb;
• 4-5 tablespoons of oil;
• carrot;
• 3 eggs;
• herbs, spices to taste.

Step by step recipe

Let's start cooking in a standard way: fry onions and carrots in oil. You can immediately fall asleep them together. We cook for three or four minutes, but you should not brown the vegetables much, only lightly.

Add shredded cabbage. Now fry until done. If the vegetable is hard, then add a quarter cup of water, cover, steam under the lid.

As soon as the cabbage softens, evaporate all the water from it. Beat the eggs with a fork in a bowl, pour over the cabbage. Mix everything well so that the omelette does not grab in one piece.

Immediately season the filling with spices, herbs and remove from the stove. The eggs will finally reach readiness in a hot pan.

Tomato paste also fits perfectly into such a filling. Moreover, you can add it when roasting cabbage or beat a small spoonful of eggs.

Option 5: Stuffing for cabbage pies (fresh) with meat

Meat and hearty option fillings for pies from fresh cabbage. AT this recipe minced meat is used, you can take chicken, it will also turn out delicious.

Ingredients

• 500 g fresh cabbage;
• 300 g minced meat;
• a pair of bulbs;
• oil for frying;
• one carrot;
• 1-2 tablespoons of tomato paste.

How to cook

Pour a little oil into the pan, add the chopped onion, and start frying. As soon as it becomes transparent, we introduce minced meat. Mix well and cook for 5-7 minutes.

In another pan, also pour a little oil, throw in the grated carrots. Fry the vegetable for a couple of minutes, add chopped cabbage. Cooking for five minutes.

We combine everything in one pan, add spices, tomato paste, stir, pour a couple of tablespoons of water. We cover the pan, simmer the filling until the cabbage is soft.

Instead of minced meat, you can use meat, you need to cut it finely, fry a little longer. You can also add to stuffing. boiled chicken, sausages, sausage, cooked meat. Such products do not require pre-frying, they can be laid along with tomato paste.

Option 6: Cabbage filling for pies (with mushrooms)

We take absolutely any mushrooms for preparing the filling, if they are collected in the forest, then boil in boiling water for half an hour, then act according to the recipe.

Ingredients

• 300 g mushrooms;
• 100 g of onion;
• 60 ml of oil;
• 600 g cabbage;
• salt pepper;
• 70 g carrots (1 pc.).

How to cook

We cut the mushrooms and onions, put them in a pan and fry until the onions are soft in a third of the oil.

Shred cabbage, grate carrots. Warm up the rest of the oil. First we fall asleep carrots, fry a little, introduce cabbage. We fry together for a few minutes.

We shift the mushrooms to the cabbage, mix, season with spices. Pour 0.2 cups of water or broth, which could remain after cooking mushrooms, cover the pan. Simmer the cabbage filling until cooked, cool before using.

There is a simpler version of the filling - add to stewed cabbage chopped salted or pickled mushrooms, it turns out interesting and tasty.

Option 7: Stuffing for fresh cabbage pies

You can cook the filling for sauerkraut pies, but in classic version most commonly used fresh vegetable. It is fried, stewed, mixed with other ingredients. Exact time cooking will depend on the season. In summer, the cabbage is soft and juicy, it is fried very quickly. winter and simple late varieties have coarser fibers, cooking will take much longer.

Ingredients

• 0.5 kg of cabbage;
• 0.1 kg of onion;
• 0.07 kg of carrots;
• 0.04 l of oil;
• salt, pepper, turmeric;
• 0.05 l of water.

Step by step recipe classic stuffing cabbage for pies

To prepare the cabbage filling, it is best to use a cauldron, a stewpan, or simply choose the largest frying pan with a good lid. Pour oil, set to heat, make medium heat.

Let's start slicing the onion. We clean, crumble into small cubes. Pour it into oil and start frying. Bring the pieces to transparency, but do not fry yet.

We rub the carrot, send it to the onion. Cook the vegetables until golden brown, do not add spices yet. Let's start shredding the cabbage. You can cut with a knife or use a grater.

As soon as the carrots and onions are browned, pour the cabbage, stir, fry for 2-3 minutes. Now we salt, you can pepper and pour a little turmeric, which is great for such a filling. We mix.

Pour a little water, a few spoons, cover the dishes. We make the fire smaller, simmer the filling until soft. If the vegetable is summer, then you can simply fry it longer, it will soften. Periodically check readiness, cool the filling before use.

If the cabbage is very hard and dryish, then before laying it in the pan, you need to knead it a little with your hands. Sometimes a couple of pinches of sugar or salt are added in the process, they increase the secretion of juices, make the vegetable “alive”.