The recipe for fried pies with cabbage is my old family recipe, it’s probably over 60 years old. Well, yes, I’ve tried other pie recipes, but this recipe has no equal! Just try these airy and tender pies and you will forget about everything in the world.

Ingredients:

  • Trembling alive 35 grams;
  • flour - 500 grams;
  • 250 ml. warm water;
  • 2 tbsp. sunflower oil;
  • salt - 1/3 tsp;
  • sugar - 2 tbsp..
  • cabbage - 700 gr.;
  • onion - 1 piece;
  • minced meat - 150 gr.;
  • salt/pepper to taste;

butter for frying.

Step-by-step recipe for fried cabbage pies

Heat the water and pour it into a bowl.

  1. Crumble the yeast into the water and add sugar.
  2. Add 2 tbsp. flour, mix everything and leave for 10-15 minutes for the yeast to start working.
  3. Now add salt, sunflower oil to the dough and gradually adding flour, knead the dough.
  4. Place the dough in a plastic bag and tie it.
  5. Pour chilled water into a bowl. To do this, simply first fill a plastic bottle with water and put it in the freezer for a while.
  6. Place the dough packet in a bowl of water and leave for 15-20 minutes.
  7. Prepare the filling by frying the minced meat separately (you don’t have to add it). Finely chop the onion, fry in butter, add shredded cabbage to the onion. I only use butter or margarine for frying. Salt the finished mixture. pepper, mix with minced meat.
  8. Divide the dough into pieces, roll each piece in flour, make a flat cake on your hand, put the cabbage filling in the middle, pinch the edges. shape into a pie.
  9. Fry the finished pies in a frying pan with heated sunflower oil, place the pies seam side down. Fry until golden brown on both sides.

Enjoy your meal!

Cabbage pies fried in a frying pan are a favorite snack for many or an excellent addition to rich meat broth. Even novice, inexperienced housewives can prepare such a treat. Both the dough and the filling in the dish under discussion are simple.

This recipe can be considered a classic. It contains the simplest and most affordable ingredients. Among them: 1 tbsp. warm water and boiling water, small. spoon of salt, 4 tbsp. white sifted flour, 2 small. spoons of granulated sugar, 45 g of raw yeast, 320 g of stewed cabbage, 4 large spoons of unflavoured butter.

To prevent the pies from turning out tough, after rolling out and cutting out the baking pieces, you need to give the cakes a little time to rise.

  1. Flour is mixed with yeast and poured into a deep bowl. A depression is made in the middle of the mixture into which warm water mixed with oil is poured.
  2. You need to start kneading the dough gradually in a circular motion. It is convenient to do this with a wide wooden spoon.
  3. Add sugar and salt to boiling water. After the dry ingredients are dissolved, water is also added to the dough.
  4. The mass is well kneaded. While still slightly sticky, wrap it in a bag and leave for 15 minutes.
  5. Next, you can roll out the dough, cut it into small circles and fill the pies with cabbage.
  6. Each of them is fried on both sides in heated fat.

Fried pies with cabbage made from puff pastry

This recipe for fried pies with cabbage will allow you to prepare a treat with a juicy filling inside and a crispy crust on top. From the products taken: half a kilo of ready-made puff pastry (yeast), an egg, an onion, a carrot, 420 g of fresh cabbage, a large spoon of tomato paste, salt.

Before serving, place the treat on a paper towel. This will remove excess fat from the pies.

  1. The cabbage is finely chopped, the remaining vegetables are chopped in any convenient way. First, they are fried one by one (starting with the onion), after which they are filled with water with the paste dissolved in it and salted. You can add any spices to taste.
  2. When all the liquid has evaporated from the pan, the filling is completely ready.
  3. The dough is rolled out to 2-3 ml and divided into circles or squares. The cooled filling is placed in the center of each piece.
  4. Next, the pies are fried for 3-4 minutes on both sides in any heated fat until browned.

From yeast dough

Yeast dough for fried pies can be purchased frozen or made yourself. The last option is always preferable for a good housewife. The dish is prepared from: 2.5 tbsp. white flour, 1 tbsp. low-fat milk, carrots, onions, ¼ medium fork of cabbage, 1 large spoon of tomato paste and the same amount of unflavoured oil, salt, a mixture of peppers, small. spoons of quick yeast, sugar.

  1. The yeast is sprinkled with a pinch of sugar and poured with milk. The mixture is left for 7-8 minutes.
  2. Next, salt, butter and flour are sent to the ingredients.
  3. The dough is kneaded and left for an hour near a heat source under cling film.
  4. Chopped onions are fried in any heated fat until transparent.
  5. Next, grated carrots are poured into the pan, and the process continues.
  6. The last thing to add to the container is shredded cabbage and tomato paste. The ingredients are simmered together until fully cooked. Season the filling with salt and pepper to taste.
  7. Pieces for pies are cut from the finished rolled dough.
  8. The flatbreads are stuffed with vegetables and fried in any oil until golden brown.

For flavor, you can add a little garlic to the filling.

From kefir dough

If you have a glass of medium-fat kefir left at home, you can use it to make delicious pies. In addition to this dairy product, take: 310 g of sifted white flour, small. spoon of soda without top, ½ tsp. salt, a chicken egg, a large spoon of granulated sugar and the same amount of unflavoured butter, 320 g of fried cabbage.

  1. The egg is lightly beaten and sent to cold kefir along with salt and sand. The mixture is stirred with a whisk until it increases in volume and begins to bubble.
  2. After 5-7 minutes, oil is poured into the future dough and flour is gradually added.
  3. The well-kneaded mass is left for 20-25 minutes under a towel.
  4. Pieces for pies are cut out of the rolled out dough and filled with cabbage.
  5. All that remains is to fry the treat until golden.

The pies are served with aromatic sweet tea or chicory.

With sauerkraut

Not only pies with fresh cabbage turn out delicious. It is quite acceptable to use pickled vegetables (370 g) as a filling for them. Also taken: onion, carrot, half a kilo of ready-made yeast dough, salt.

  1. The onion is finely chopped, the carrot is grated on a grater with medium mesh. Together, the vegetables are sautéed in a mixture of butter and vegetable oil.
  2. If the cabbage turns out to be too sour, you can rinse it with water.
  3. Next, the vegetable is added to the frying, together the ingredients are salted and stewed for another 3-4 minutes under a closed lid.
  4. All that remains is to roll out the dough, fill the pies with cabbage and fry in any fat.

These baked goods are a great addition to soup or broth.

Recipe with egg

The fried cabbage filling goes well with boiled eggs. This addition makes it even more nutritious. To prepare the dish you need to take: half a head of cabbage, carrots, 20 g of salt, 210 ml of boiled water, 11 g of quick yeast, 30 g of granulated sugar, 480 g of sifted flour, 4 large chicken eggs, 6 large spoons of unflavored butter, a pinch of ground mixture peppers

  1. One egg is broken into the water and the yeast is poured out. The mass is salted and sprinkled with sugar.
  2. Flour is added to the future dough. The mixture will sit at room temperature for 25 minutes.
  3. The remaining eggs are hard boiled.
  4. All vegetables are chopped in a convenient way and fried together until cooked. The mass is salted and peppered to taste.
  5. All that remains is to mix the filling with the diced eggs.
  6. Flatbreads are rolled out from the finished dough and filled with cabbage and other ingredients.
  7. The pies are fried on both sides in a deep frying pan with oil.
  8. Frying duration is 5-7 minutes.

These pastries are delicious to eat both hot and cold.

No similar materials

Pour warm water into a deep saucepan, and immediately add salt, sugar and dry yeast. Stir and leave at room temperature for 10-15 minutes. During this time, a weak foam will appear on the surface of the water, which means the yeast is good, and you can start making the dough.

Pour sunflower oil into the water in a thin stream and mix gently.First sift the flour through a fine sieve and add in small portions.

Knead the dough first in the pan using a spoon, and then sprinkle a little flour on the table and continue kneading by hand.


Place the finished dough back into the pan, then cover it with a kitchen towel and leave in a warm place for about 1 hour. In the winter season, it is most convenient to leave the dough next to a hot oven or near a radiator.


To prepare the juicy filling, peel and finely chop the onions and carrots. Saute them until soft in a small amount of sunflower oil.

Chop the white cabbage thinly and add to the onions and carrots. Add a little more oil to the vegetables and, covering the pan with a lid, fry over medium heat until the cabbage is cooked. During the frying process, vegetables should be stirred periodically, and at the very end, add salt and ground black pepper to taste.

If your cabbage is not very juicy, then during the frying process you should gradually add boiling water or vegetable broth to it.

Add finely chopped eggs to the fried cabbage, mix everything and set the filling aside until it cools completely.


During this time, your yeast dough should have almost doubled in size. Therefore, as soon as the filling has cooled, you can begin to form the pies.


Pinch off a small piece from the dough, roll it out thinly with a rolling pin, and place 1-2 tablespoons of the fried cabbage and egg filling in the center of the resulting circle.


Pinch the pie so that the filling is inside the dough.


Smooth out the joint, then slightly flatten the finished pie and give it a nice oval shape.


Form the remaining pies, carefully placing each one on a floured counter. From the specified amount of ingredients you get about 20 medium-sized pies.

Heat sunflower oil in a frying pan and fry the pies until golden brown on one side, then turn over and cook the other side.


Place the finished products on paper napkins to remove excess oil, and then serve immediately. Hot fried pies with cabbage filling are incredibly juicy and tasty. Such pies can be prepared not only with cabbage, but also.


Bon appetit!!!


Greetings dear friends and blog guests! In the previous article, I put together an interesting selection of fried ones, and now we will prepare aromatic pastries with cabbage, it enjoys exactly the same popularity and love. And in my family, men are especially held in high esteem and when this dish is on the table, they have a real celebration of the belly!

Many of us remember the taste of cabbage pies from childhood. It is when they are fried that they get a crispy and aromatic crust, so I advise you to pamper your household with these blushes, they will definitely be satisfied!

The baked goods turn out fluffy and airy. It is prepared with yeast and kefir. Therefore, if you want to try very tender “down like” pies, feel free to use this recipe.


Required Products:

  • 250 g kefir;
  • 10 g dry yeast;
  • 2 eggs;
  • 1 tbsp. Sahara;
  • salt (to taste);
  • 400 g flour;
  • 1 tbsp. vegetable oil

For filling:

  • 400 g cabbage;
  • 1 carrot;
  • 50 ml water;
  • 50 ml tomato juice;
  • salt (to taste);
  • ground black pepper (to taste).

Preparation:

Pour room temperature kefir into a bowl. Mix the eggs with a spoon until smooth. I pour it into kefir.


After that I will add: butter, sugar and salt.


Mix gently and add the yeast.


I stir a little and add 2-3 tbsp. sifted flour.


I mix again. Cover the bowl with a napkin or towel. I put it in a warm place for 15-20 minutes. After this, the mass will increase in volume and bubble.


I mix the dough carefully. I sift the flour 2 times. This must be done. Otherwise, the dough will not be so fluffy and tender. Gradually and piecemeal I introduce flour into the dough.


After each portion, thoroughly knead the dough to ensure homogeneity.

When all the flour has been added to the dough, mix it for another 15-20 minutes. Then I transfer the dough into a bowl and cover with film or a napkin.


I put it in a warm place for 15-20 minutes. During this time, the dough will increase in volume (2-3 times).


I knead well and cover with a napkin.


While the dough is rising, prepare the filling:

I chop the cabbage and grate the carrots on a coarse grater. I put the vegetables in a thick-walled pan or cauldron. Pour in water and, closing the lid, simmer for 15 minutes. Don't forget to stir the filling periodically.


After time, I add: tomato juice, salt and pepper. I continue to simmer without covering until the liquid has completely evaporated.


Any other filling will suit these pies.

I divide the dough into several parts. I roll each into a roller and cut it into pieces.


I flatten each piece with my palm. Then roll it into flat cakes (5-7 mm thick).


I generously put the filling in the center and form a cabbage delicacy.


In a well-heated frying pan, I fry the blush on both sides.


After that, I put it on a napkin so that the excess oil can drain off.

Their filling is very tasty and juicy. You can add sour cream to the finished pies as a sauce or eat them with a glass of milk.


Bon appetit!

A simple proven recipe using dry yeast and water

Very soft blush that even a novice housewife can prepare. The recipe is time-tested and suitable for use during Lent. Let's not waste time, let's get down to cooking...


Required Products:

  • 4 tbsp. flour (1 tbsp = 200 ml);
  • 2 tsp dry yeast;
  • 1 tbsp. Sahara;
  • 1.5 tsp. salt;
  • 4 tbsp. rast. oils;
  • 400 ml water.

For filling:

  • a small head of cabbage (300 g);
  • 2-3 boiled eggs;
  • 1 tsp salt;
  • 20 g butter.

Preparation:

In a bowl I mix: yeast, sugar and salt. I fill it with 200 ml of warm water. Mix with a whisk until smooth. Then I add vegetable oil.


I sift the flour into a plastic bowl. I make a well in the center and pour the yeast mixture into it.


Stir and pour in 200 ml of boiling water. I knead the dough well: first with a spoon and then with my hands. The dough comes out smooth and elastic, not sticking to your hands.


I transfer the dough into a bowl and cover with a towel. I put it in a warm place for 40-50 minutes.


At this time you can prepare the filling:

I chop the cabbage, put it in a frying pan and add salt. I'll close the lid and put it on low heat.


Don't forget to stir it periodically.

As soon as the cabbage darkens and all the moisture has evaporated, add butter or ghee.


After the butter has melted, I cook the cabbage for a few more minutes.

While the cabbage is cooking, I will boil the eggs and chop them.


I mix the ingredients together.


I'll dust the table with flour. I will roll the dough into balls. In total you get 22-24 pieces.


I make a flat cake from each ball. I put the filling on them and form pies.


I fry them in a large amount of vegetable oil. It should reach approximately half of the blush. And dry it on a paper napkin.


Our fried dish is ready!

Video on how to make cabbage pies with whey without yeast

A real delicacy for lovers of various baked goods. You only need a few ingredients, but the end result is very tasty pies with a crispy crust. This is especially true for those who prepare cottage cheese at home, since whey remains and needs to be used somewhere.

Oh, delicious, and most importantly, quick and easy!

Bon appetit!

Quick recipe with sauerkraut (sauerkraut)

For the filling for this pastry, we take ready-made sauerkraut; many people probably have this pickled dish, and in extreme cases, you can buy ready-made ones in the store and cook up a delicious pastry.


Required Products:

  • 400 ml milk;
  • 50 g plums. oils;
  • 2 eggs;
  • 10 g instant yeast;
  • 0.5 tbsp. Sahara;
  • 1 tsp salt;
  • 800 g flour.

For filling:

  • 400 g sauerkraut;
  • 2 tbsp. tomato. pastes;
  • 1-2 tbsp. rast. oils

Preparation:

First I make the filling. To do this, I heat a frying pan with vegetable oil (1-2 tbsp). I put cabbage on it. Fry for about 10 minutes, stirring occasionally.


Then I add tomato paste and continue frying for another 5 minutes.


To prevent the cabbage from souring, add 1 tbsp. sugar during cooking. And for softness you can pour in 2-3 tbsp. boiling water and simmer the cabbage under a closed lid.


Now you can start kneading the dough:

All ingredients should be at room temperature. So prepare them in advance.

I will melt the butter and sift the flour twice. I add yeast and sugar to the milk.


Then I will add eggs and salt.


Pour in melted butter.


Mix well until smooth.


Add sifted flour in small portions. I mix everything well after each addition of flour.


I knead a tender, elastic and soft dough that will not stick to your hands.


I divide the dough into several parts. I roll each one into a sausage shape. I cut it into pieces, depending on the desired size of the pie.


I slightly flatten the pieces with my palm and roll them into a flat cake.


I generously put the filling in the middle and form a cabbage pan.


I fry in a hot frying pan with vegetable oil. And then I put it on a napkin so that it absorbs excess oil.


The result is a very tasty and aromatic delicacy with the taste of cabbage.

Yeast dough for pies with very tasty filling

This dough is suitable not only for fried pies, but also for other baked goods with a non-sweet filling.


Required Products:

  • 25 g fresh yeast;
  • 250 ml water;
  • a pinch of salt;
  • 1 tbsp. Sahara;
  • 0.5 tbsp. rast. oils;
  • flour.

For filling:

  • cabbage;
  • carrot;
  • rast. oil;
  • salt;
  • pepper.

Preparation:

I pour warm water into the bowl. I add yeast, salt and sugar. Stir and leave for 10-20 minutes. The yeast should form foam.

I sift the flour and pour it into a bowl to coat the bottom.


I add a pinch of salt and add the yeast mixture to the flour. Mix thoroughly until smooth.

Then I add flour in small portions - each time kneading with a spoon and then with my hands. To prevent the dough from sticking to your hands, add vegetable oil.


You should get a soft dough.

I grease it with sunflower oil on top and, covering it with a towel, put it in a warm place for 1 hour. During this time, the dough will increase in volume.


I prepared the filling while the dough was rising. I just stewed all the vegetables as in previous recipes.

All that remains is to form the pies. I do this as usual, but I grease the table with vegetable oil.

Fry on both sides until golden brown.


These are the delicious cabbage blushes you can make with cabbage. So, I wish you good luck in working with yeast dough. The main thing is to cook in a good mood and then success awaits you.

Enjoy your tea!

If you liked the recipes, share them on social networks, add the article to bookmarks and be sure to write in the comments your favorite version of the dough for this baking.

That's all for me!

Absolutely - there are no words! But how delicious it is - soft, slightly elastic dough, juicy filling, slightly spicy cabbage and the delicious taste of childhood memories - grandma’s “quick” pies with cabbage, fried in a frying pan! Previously, the issue of healthy eating was not raised as often as it is now - and not because people often and regularly ate food garbage, just not. Eating in general much healthier and more correctly, cooking from natural products, one could afford such luxury - ruddy beauties, cooked in a large amount of oil, fried and fatty. However, perhaps sometimes such hooliganism can be tolerated even today: if, in general, your family’s diet maintains a tendency towards healthy eating, nothing bad will happen from a couple of fried pies every few months.

Please note that the recipe below is suitable for fasting and vegetarians.

Ingredients

For the test:

  • 350 ml water
  • 2/3 tbsp. l. dry yeast
  • 1 tsp. salt
  • 1 tbsp. l. Sahara
  • 500 g flour

For filling:

  • half a small head of cabbage
  • 1 medium sized carrot
  • salt, pepper, herbs to taste
  • 2 tbsp. l. vegetable oil

Additionally, you will need 100-200 ml of vegetable oil for frying the pies.

Time: 15 minutes of active work with the filling
20 minutes to simmer
20 minutes of active work with the dough
10 minutes to fry
Yield: approximately 30 pies

How to cook fried cabbage pies

Pie dough. First you should put the dough - while it is rising, you will just prepare the filling. Place the yeast and sugar in a large enough bowl.
Pour warm water - in too hot water the yeast will immediately die, in cold water it will take a long time to “wake up”. Leave for 5-15 minutes to activate. If after the specified time the yeast has not swelled and formed a foamy “cap”, most likely it is expired and simply will not give the dough the required volume, you will only be wasting time and food. It’s better to run to the nearest store for a new pack of yeast and refill it with warm water. Add flour, salt and knead the dough. To reduce the time it takes to knead, mix the liquid and dry ingredients and leave the dough alone for 5-7 minutes - during this time the gluten of the flour will swell, and further work with the dough will take less effort.

Knead until smooth - it may not be visually noticeable, but to the touch the dough will become elastic, smooth, and pleasant. Experienced housewives compare the consistency to the earlobe: you can try it and see if this simple test helps you.
Round the kneaded dough and place it in a clean bowl, the walls of which are lightly greased with vegetable oil.

Cover with cling film (lid, bag) and put the bowl in a warm place without drafts. Depending on the air temperature in the kitchen, it will take an average of 1-1.5 hours to rise the yeast dough. If after three hours the dough has not at least doubled in volume, alas, it will no longer increase. We'll have to start over.

Cabbage filling for fried pies. By the way, if you wish, you can prepare it in advance - a day or two before you plan to fry the pies.
Cut the cabbage into thin strips.

Place in a bowl, add salt and knead it well with your hands. If the cabbage is young, this point can be omitted - it is already quite soft and will fry quickly, but if we are talking about fairly “mature” autumn or “old” winter cabbage, it is better to help it first in order to reduce the cooking time.

Peel the carrots and grate them on a coarse grater. Fry the carrots in a preheated frying pan with vegetable oil.

Then add shredded cabbage. If you have a relatively fresh vegetable, you don’t need to add water - its own juice will be enough to stew and become soft. If you are preparing the filling for pies with cabbage, for example, in the spring, look at the condition of the vegetables - you may need to add a third of a glass of liquid (water, cream, tomato juice).
Simmer over low heat, covered, for 20-30 minutes, stir occasionally if necessary. Ready.

Place the cabbage in a convenient bowl, add pepper and herbs.

Mix and taste for salt. The filling is ready.

So, the dough has grown, you can work. Place it on a work surface greased with vegetable oil. By the way, about oil.

There are three alternatives for working with yeast dough, and each has its pros and cons. Try to choose what suits you personally. The first is to wet your hands and table with water: it is convenient and holds the edges of the dough together well, however, when frying it produces a significant amount of splattering oil. Second - flour: there will be no splashes, but the flour will burn, which will not have a nice effect on the appearance (and slightly on the taste) of the pies. Third - vegetable oil: without splashes, burnt flour, but with a significant disadvantage in the form of rather difficult work with the dough, gluing the edges of such a pie is much more difficult than when working with flour or water.

Knead the dough (fold it into an envelope), roll it into a layer about 3 mm thick.
Using a suitable size cup or glass, cut out circles from the dough. Try to place them as close to each other as possible - when preparing fried yeast pies this, of course, is not critical, however, additional kneading of already risen dough destroys the developed gluten, the products in this version will rise a little worse.

Place a small amount of filling in the center of each circle.

Pin the two opposite edges of each circle at the top.

Make two more tucks.

And then fasten along the entire length. It makes a good dumpling!

Flatten it slightly with your hand so that it takes the shape of a pie.

Do the same with all other blanks.

And, in general, almost everything. Heat the frying pan, pour in the oil, wait until it is properly heated, and place the pies seam side down.

Literally a minute or two - and you can turn it over.

Another minute and, in general, it’s ready, but if you want the pies to be evenly browned on all sides, you can additionally fry them on the sides - just a little, for 5-10 seconds.

To make round pies, you first need to cut out the workpiece in the same way using a cup, then lay out the filling, fasten two opposite edges at the top, and then the other two. After this, pinch the remaining parts of the dough. Turn and press the patty with the entire plane of your palm to make it a little flatter.

Ready! Fry and serve.

Bon appetit!

  1. To reduce oil consumption, you need to take a smaller frying pan: this way, of course, you will have to fry a little longer (fewer pies will fit in a small dish at a time), but you will save on vegetable oil.
  2. To ensure that the finished pies are not as greasy as they are, you don’t have to skimp on disposable towels and lay out the finished products on paper - a considerable part of the fat will be absorbed.
  3. To keep the pies soft and relatively fresh longer, do not store them in the refrigerator - it is better to simply cover them with a lid and leave them on the table, so they will remain soft and tasty on the second day.
  4. If you want variety, you can make fried pies with sauerkraut - rinse it in a small amount of water (even if it is very sour), simmer, and then cook as usual, such pies will be more interesting and brighter in taste, although, of course, very not for everyone.
  5. You can add other ingredients to the filling for cabbage pies - fried onions, green onions, boiled eggs, mushrooms, prunes, mashed potatoes, beans, bacon, ham.
  6. Fried pies rolled out almost into a layer are very tasty - for this option, try putting a little less filling than usual, holding the dough together especially carefully, and then using a rolling pin, stretching the pies into a thin piece.
  7. It’s great to fry cabbage pies not only in vegetable oil, but in a mixture of vegetable and melted butter - this small detail adds a wonderful flavor to the product.
  8. Pies prepared according to this recipe can also be prepared in the oven, however, you should remember that in this case it is necessary to leave the pies in a warm place for proofing after molding, otherwise instead of fluffy beauties you will get flat rubber cakes.
  9. You can serve fried cabbage pies with sour cream or garlic sauce.
  10. Fried pies with cabbage go well with any broth; they are great with soups and borscht.