Cabbage pie with puff pastry. Recipes for cabbage pie made from puff pastry: ready-made, yeast and yeast-free

Pie with fresh cabbage and egg made from yeast dough in the oven - step-by-step recipe

This pie is foodie heaven! It is prepared very simply and, importantly, from available products. Fluffy, softest dough and juicy cabbage filling inside with a light creamy taste.

By following the detailed step-by-step description, you will prepare it easily. There is nothing complicated here, even a beginner can do it! And an experienced housewife will learn a lot of new things!

We will need:

For the dough:

15 gr. raw or 6 gr. dry yeast
150 ml. milk
3 tbsp. wheat flour
2 tbsp. (without top) granulated sugar

For the test:

one raw egg
0.5 tsp salt
280-300 gr. wheat flour
65 ml. vegetable oil

For filling:

500-600 gr. fresh white cabbage
one raw egg
30 gr. butter
salt to taste
2 tbsp. breadcrumbs

To lubricate the product:

1 tbsp. milk
one raw yolk

Cooking process:

Since the dough cooks very quickly, first of all we will prepare the filling. We clean the cabbage from the upper flaccid leaves. Shred it into thin strips. This can be done with a knife or a special shredder.

We transfer it to a colander, which, in turn, we place over a bowl. First, knead it thoroughly with your hands, then pour boiling water over it. Let the water drain completely.

Melt the butter in a frying pan and add the strained cabbage. Add salt to taste and mix. Simmer under the lid, stirring occasionally, until almost completely cooked. Fire - below average or medium. This takes about 20 minutes.

Then remove the lid and cook without it, stirring. We do this until all the moisture has evaporated.

When there is no water at the bottom of the pan, pour in the raw egg and quickly mix everything. This is the main secret of the taste of this pie. The filling is more homogeneous and tender.

Cook a little more until the egg is completely set. At this stage, the filling is ready. Let it cool a little.

Now let's move on to preparing the dough. Warm the milk to room temperature or a little warmer.

The main thing is that it is not hot - then the yeast will die. But they won’t work in cold liquid either. You need a golden mean - approximately 37-40 degrees.

Mix the yeast and granulated sugar in it until the mass is as homogeneous as possible. Add a little flour and stir so that there are no lumps left. Cover the bowl with cling film and put it in a warm place for half an hour. The dough will increase significantly in size.

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By this time, break the egg into a large bowl. Stir it until smooth. Add salt and vegetable oil. We transfer the suitable fluffy dough here and knead everything thoroughly.

Sift the flour and add it to the liquid base. Knead soft, tender dough. It may stick a little to your palms and surface. But it's not scary!

Cover the bowl with cling film. Leave in a warm place for about half an hour. It should become more magnificent and increase in size.

Sprinkle the work surface (table or board) with a small amount of flour. Transfer the dough and form a plump sausage. We divide into two unequal parts - 2/3 and 1/3. We work with most of it first. This will be the base for the pie (bottom). Roll out into a round layer, about 7 mm thick. Transfer to a baking sheet lined with parchment.

In the middle, stepping back a little from the edges, pour breadcrumbs. They will absorb moisture from the cabbage. Thus, the dough will not get wet from the filling.

We distribute the filling on top, also retreating from the edges by about 3 cm.

Roll out a smaller portion of the dough into a layer of the same thickness. Place on the filling. We trim the edges of the top layer a little. We will then decorate the pie with them. We blind the edges, give them a figured pattern, pinching them. Cover the top with a napkin or film. Leave to proof for about half an hour.

Shake the milk with the yolk and grease the top of the product with this homogeneous mass. Roll out the dough scraps into a thin layer. Use cookie cutters or a knife to cut out any shapes. Decorate the pie with them and also grease with the egg-milk mixture. We make a puncture in the center with a knife to allow steam to escape.

Place in the oven, preheated to 180 degrees. It is baked until the top is golden brown, because the filling has already been prepared in advance. This takes approximately 20 minutes.

Let the rosy and fragrant pastries cool for at least 20 minutes. Then cut them and bring them to the table! Bon appetit!

Pie made from store-bought yeast dough with cabbage in the oven

Preparing yeast dough takes some time, which most modern housewives do not have. Ready-made options are a real lifesaver. This recipe can be used to make one large pie or several small ones that look more like pies.

Ingredients:

yeast dough - 1 layer;
cabbage - ¼ large fork;
egg - 3 pcs.;
salt - as needed;
vegetable oil - 2 tbsp;
ketchup - 2 tbsp.

How to cook:

Shred the cabbage finely. Fry with the addition of salt and ketchup. Mix with boiled eggs. Add spices if desired.

The dough is defrosted and allowed to rise. Roll out into a layer - one or several, depending on the desired number of pies. Place the filling in the middle and carefully pinch the edges. Place on a baking sheet greased. Brush with beaten yolk. Bake in the oven for about 40 minutes at 180°.

Important!

It is better to remove the finished yeast dough from the refrigerator in advance and leave it overnight. This way, you will be sure that the mass is ready for work.

Delicious cabbage pie made from yeast dough

Traditionally, cabbage and egg are used as a filling. But this recipe offers a fresh look at what's inside the pie. Believe me, it will turn out very tasty.

Ingredients

For the test:

flour - 0.5 kg;
milk or kefir - 250 ml;
dry yeast - 2 tsp;
sugar - 2 tsp;
vegetable oil - 2 tbsp;
egg - 2 pcs.;
salt - ½ tsp.

For filling:

young cabbage - 900 g;
smoked brisket - 200 g;
onion - 1 head;
garlic - 3 cloves;
sugar, mustard, salt, herbs, ground pepper - as needed;
breadcrumbs - 6 tbsp;
eggs - 2 pcs.;
semolina - 2 tbsp.

How to cook:

Start by preparing the dough. Half of the sifted flour is mixed with yeast and sugar. Warm milk or kefir, vegetable oil and an egg beaten with salt are poured in small portions. Add the remaining flour and knead into a soft dough. To speed up the process, throw it from a small height into a bowl, kneading it each time. The procedure is repeated about 20 times. Cover with a towel and leave for 20 minutes.

There is enough time for the dough to proof to prepare the filling. Heat vegetable oil in a frying pan, add diced brisket or other smoked meat. As soon as it is browned, take it out. Onions and garlic are fried in the remaining fat. The preparations are mixed with finely shredded cabbage, breadcrumbs (3 tbsp will be enough), and herbs. Salt and pepper. Pour in eggs mixed with a pinch of salt. Stir vigorously.

The dough is divided into two parts. The larger one is rolled out into a layer and placed in a greased and floured pan. He should also go on board. The bottom of the workpiece is sprinkled with semolina and only then the filling is laid out.

The second part of the dough is divided in half. Roll out one and cover the pie, pinching the edges. Make several holes for air and steam to escape. The second part is used to make decoration. For example, they braid a pigtail. Brush with beaten egg. Bake in a hot oven at 200° for about an hour. Serve slightly cooled.

If you want an even fluffier pie, leave it in a warm place for about 20 minutes before baking. During this time he will approach again. The structure of the finished dish will be even more airy.

How to cook jellied pie in a slow cooker

I am already accustomed to the fact that many people use a slow cooker in all recipes. Well, I have such a recipe. As always, I offer and show, you try and evaluate.

Ingredients: dough:

Eggs – 2 pcs.
Kefir – 400ml.
Vegetable oil – 4 tbsp.
Salt - 0.5 tsp.
Soda - 0.5 tsp.
Sugar – 1 tsp.
Flour - 1.5 tbsp.

Cabbage – 600g.
Onions – 1 pc.
Egg – 2 pcs.
Butter – 30g.
Salt – 1 tsp.
Vegetable oil – 4 tbsp. for frying

1. Cut the onion into small cubes.

2. Chop the cabbage as finely as possible and pour boiling water over it.

3. Pour vegetable oil into the multicooker bowl and fry the onions. Set the “Fry” mode for 15 minutes and place the onion in the bowl. When the onion turns golden,

add the cabbage and simmer along with the onion for the remaining time.

Two minutes before the end of frying the cabbage, add butter, salt and raw eggs to the slow cooker. Mix everything well. After two minutes the filling is ready, transfer it to a plate.

4. While the filling is preparing, prepare the pie dough. In a bowl, combine room temperature kefir, soda, salt, and sugar. Stir. Add eggs, mix again. Start adding flour in portions.

Sift the flour first, this will add fluffiness to the cake.

Mix everything well. When the dough has stood for a couple of minutes, add vegetable oil to it and stir.

The oil will prevent the dough from sticking when baking.

5. Grease the multicooker bowl with oil. Pour in two-thirds of the dough, carefully spread the filling on top, pour in the remaining dough and carefully distribute it.

Delicious fresh cabbage pie in the oven made from yeast dough

The baked goods prepared according to this recipe can be served for dinner. A rich, spiced meat broth will be a pleasant addition. Although on its own, this pie has a rich taste.

Ingredients for 8 servings

For the dough:

milk - 300 ml;
sugar - 100 g;
wheat flour - 200 g;
dry yeast - 1 tbsp.

For filling:

cabbage - 500 g;
parsley, salt, black pepper - as needed;
onion - 1 head;
vegetable oil, butter - 1 tbsp;
water - 50 ml;
egg - 4 pcs.

For the test:

vegetable oil - 130 ml;
flour - 450 g;
salt - 1 tsp;
egg - 2 pcs.

For lubrication:

egg - 1 pc.

How to cook:

They start with the dough. To prepare it, milk heated to 40° is mixed with sugar, yeast and flour. The mass should be homogeneous. Leave for 30 minutes. in a warm place.

The waiting time is enough to prepare the filling. The cabbage is chopped finely and very thinly, then lightly crushed by hand. Heat a mixture of butter and vegetable oil in a frying pan. Fry diced onion. Add cabbage. Salt and pepper. Add water and simmer until fully cooked. If the liquid does not evaporate completely, it is drained. Boiled eggs are cut finely and mixed with the main ingredient. The filling will be completely ready after cooling.

For the dough, combine eggs with salt in a bowl. Lightly beat and pour into the dough. Vegetable oil is also added there, sifted flour is added in small portions. Knead until the dough stops sticking to your hands. It should be fluffy and light. Leave for half an hour in a warm place.

Set aside ⅓ of the entire dough. Most of it is rolled out into a layer 6 cm larger than the mold. It can be of any shape, but it is more convenient to work with a round one. Round blanks are cut out from the remaining mass.

The mold is covered with baking paper. Place the dough and filling. The loose ends are tucked towards the center. Open areas are covered with blanks. Brush everything with beaten egg. Bake at 200° until fully cooked - the time is guided by the characteristics of the oven.

The pie can be served either cold or hot. It's not just the broth that's a great addition. Mix sour cream or natural yogurt with your favorite spices and dip the pieces into this sauce.

Yeast pie with cabbage

Making a delicious cabbage pie is not that difficult. All you need is a little time and this great recipe. And the result of the work done will exceed all your expectations.

Ingredients:

Milk 3.6% – 1 Glass
Wheat flour - 1 kilogram (1 cup - for the dough, the rest for the dough)
Dry baker's yeast - 10 grams
Egg - 5 pieces (4 - in the dough, 1 - in the filling)
Sugar - 2 tbsp. spoons
Salt - 0.5 teaspoons
Margarine – 100 grams
White cabbage – 500-1500 grams
Onion – 1 piece

Number of servings: 8-10

How to make “Yeast pie with cabbage”

So, pour the flour into a deep bowl and add dry yeast to it. Then pour in a glass of milk and mix well. Place the bowl with the dough in a warm place without drafts for 1-1.5 hours. In a separate bowl, melt the margarine and let it cool. In another bowl, mix 4 eggs, sugar and salt until smooth. Meanwhile, our dough should have increased in volume and become covered with bubbles. If so, then take it out and mix it. Add another glass of flour and pour in the cooled margarine. Mix everything thoroughly. Now we need to knead the dough, if necessary, you can add more flour. The dough should be elastic and not stick to your hands. Then we again send it for 1-2 hours to a warm place without drafts. While the dough is rising, we will prepare the filling. First of all, finely chop the cabbage. Peel the onions and cut them into small cubes. Now heat the vegetable oil in a frying pan and fry the onion in it for a few minutes. Place the chopped cabbage in the pan and fry for another 3-4 minutes. Then break the egg into the frying pan and mix everything thoroughly. Fry everything together until the egg is completely cooked. Now we take out our dough (it should have doubled in size), put it on a table sprinkled with flour, and knead it several times. Then we divide it into two approximately equal parts. Roll out one part thinly using a rolling pin. Place the filling in the middle of the flatbread so that it does not extend to the edges. Now we need to wrap these same edges up onto the filling. Divide the second half of the dough into eight more parts. We make these simple strands out of them and lay them out in the form of a weave on top of the filling, securing the ends at the edges. This is very easy to do, but looks quite impressive. Place our pie in an oven preheated to 200-220 degrees for half an hour. After 30 minutes, remove the cake and brush the top with beaten egg. Put it back in the oven and bake for another 10-15 minutes until golden brown. Now our cabbage pie is ready, and we can help ourselves. Bon appetit everyone!

For the recipe "Puff pastry cabbage pie" You will need:

Yeast puff pastry – 450 g (1 package)
White cabbage – 500 gr
Medium carrots – 1 piece
Onion – 1 pc.
Vegetable oil for frying
Salt, pepper and herbs to taste

Recipe for cabbage pie made from puff pastry

Chop the cabbage and lightly fry in a frying pan with vegetable oil. After 10 minutes, add carrots, grated on a coarse grater and onions. Fry everything until the cabbage is caramelized. Add salt and pepper to taste.

Defrost the dough and roll out two thin layers. Line a baking tray with baking paper. Transfer one layer of dough to a baking sheet, lay out the cabbage and cover with the second layer of dough.

Pinch the edges and use a fork to make several punctures on top.

Bake at 180 C for 30-40 minutes, based on your oven.

You can use any other filling and you will have a new pie on the table, the main thing is to use your imagination or look at the leftover food in the refrigerator and invent your own filling.

This puff pastry cabbage pie is good both hot and cold. Bon appetit!

If you are a fan of fried or stewed cabbage, then you will definitely like this pie. Serving fried cabbage just in a plate is a boring dish, but a pie with the same fried cabbage looks like you worked tirelessly in the kitchen. But in fact, your work here is only 5 minutes. Here's a little trick.

For such a pie, any puff pastry is suitable - regular puff pastry or puff pastry. I have the second one. It is sold already rolled out, in sheets in square or rectangular packaging.

Place baking paper in the pan where you will bake the cake. This will make it easier to remove the cake from the mold. Roll out the layer into the desired shape. Leave the dough in the pan while you make the filling.

It doesn’t matter at all how you chop the cabbage - into thin strips or larger strips, into squares or grated. Prepare cabbage the way you like it. In my version, it will be simply shredded cabbage and fried in vegetable oil with the addition of ground black pepper.

So, fry the cabbage and add ground black pepper. If you have it half ready, it’s even better, you’ll save time. The cabbage will arrive in the pie itself. Salt it to taste. If you like cabbage with eggs, then add eggs too.

Before putting the cabbage on the dough, let it cool slightly.

Roll out the second layer of dough and place it on the cabbage. Or do like me. Initially, the rolled out layer was designed with twists on the top layer. Wrap the cabbage in an “envelope” and pinch the joints of the dough.

Place the pie in an oven preheated to 200 degrees and bake the pie for about 20 minutes. The test will show whether the pie is ready or not.

Great lunch is ready! Not just fried cabbage, but layered cabbage pie.

Bon appetit!

I love baking so much and I can’t help it! Today I suggest baking a quick pie with cabbage from puff pastry. In addition to cabbage, we will add boiled rice and an egg to the filling. Only there will be more filling in this pie than dough. So if you are watching your figure or leading a healthy lifestyle, a piece of this pie in the morning will not harm you at all.

Pie with cabbage, chicken and mushrooms on yeast dough

Another version of the pie is prepared with cabbage, mushrooms and chicken. Let's take ready-made dough, bought in a store or kneaded according to your favorite recipe.

500 gr. ready-made yeast dough;
400 gr. fillet;
500 gr. cabbage;
200 gr. champignons;
30 ml vegetable oil;
spices to taste.

We cut the cabbage finely, the fillet into small pieces, and the champignons into slices. Fry the chicken in vegetable oil, then add the mushrooms and cabbage, stir, reduce the heat and simmer in its own juices under the lid until cooked. Season the filling to taste with spices. If desired, you can add a couple of spoons of sour cream.

We will bake the cake in the form. Roll out two layers. The top one should correspond to the diameter of the mold, the bottom one should be significantly larger. Place the bottom layer in the mold; it should cover the bottom and sides. Then distribute the filling. Cover with the top layer and pinch the pie around the perimeter. We make a small hole in the center. Let it rise for about 10 minutes, brush with egg and put in the oven. Bake at 180 degrees for about 40 minutes.

Pie with cabbage on puff pastry

There are three ways to prepare this pie.

take the prepared puff pastry.
Prepare puff pastry dough.
Prepare yeast-free puff pastry.

I will consider the simplest option for preparing a pie with cabbage based on ready-made dough without yeast.

INGREDIENTS:

A pack of ready-made puff pastry.
Flour.
Cabbage.
Carrot.
Onion.
A raw egg.

COOKING PROCESS:

☑ Peel the onion, set in half rings, place in a frying pan for frying.

☑ Wash the carrots, peel them, grate them, and add them to the onions for frying.

☑ We also chop the cabbage and simmer it along with onions and carrots.

☑ Defrost the dough and place it on a baking sheet.

☑ Place the filling in the center of the dough so that it can be covered with the remaining dough on both sides. It should look like a roll.

☑ Leave the pie with filling to stand for 10-20 minutes.

☑ Beat the egg with a fork and brush the surface of the pie.

☑ Send the pie to a preheated oven at 200 degrees. Bake until done.

Cold-cooked pie with cabbage and fish

Typically, yeast dough is placed in a warm place to proof. But you can cook it another way, leaving it to rise in the cold. This dough is sometimes called “Khrushchev’s”. Let's make a pie from this dough with cabbage and fish.

2.5-3 cups flour;
100 gr. butter;
1 egg;
0.25 cups sugar;
0.5 glasses of milk;
1 teaspoon dry yeast;
0.25 teaspoon salt.

Filling:

400 gr. cabbage;
200 gr. fillet of any sea fish;
100 ml vegetable oil;
seasonings and salt to taste;
1 egg for greasing.

Sift flour (two cups) into a deep bowl, add dry instant yeast to it, mix. In another bowl, beat the egg with milk, salt and sugar. Stir until dry ingredients dissolve. Melt the butter and let it cool, pour it into the milk-egg mixture.

Then add flour mixed with yeast. Knead. Sprinkle the board with flour, lay out the resulting mass and continue kneading with your hands. The dough should remain soft, but not sticky to your fingers. Place the dough in a deep bowl or pan and cover the surface of the dish with cling film.

We put it in the refrigerator. Let it stand in the cold for at least 4 hours, but it’s better to leave it overnight.

Advice! The dough prepared in this way rises slightly, you should not be alarmed by this, it fits well in the oven.

For the filling, finely chop the cabbage. Cut the fish fillet into small cubes. Place the cabbage in a frying pan with heated oil, stir and lightly fry. Then add the fish cubes and continue cooking everything together until done. At the end of cooking, add salt and seasonings. Cool the filling.

Making a braided pie. Roll out the dough into a rectangular layer and place the filling in the center. Cut the dough on both sides of the filling into strips 5-6 cm wide. Make cuts at an angle of 45 degrees. Then we begin to apply strips of dough on the left and right in turn. Let the product stand for a quarter of an hour, coat the surface with beaten egg and cook at 180 degrees for 40 minutes.

Kefir pie with cabbage and fish - delicious recipe

Let's try to bake a jellied pie with an unusual recipe. Replace half of the flour with semolina, add canned fish, the taste will be mmmm... delicious. If you are not a fan of semolina, add flour instead.

Ingredients: for the dough:

Flour – 125g.
Semolina – 125g.
Kefir – 250ml.
Egg – 2 pcs.
Soda – 1 tsp.
Salt – 1/2 tsp.
Sugar – 1/2 tsp.

Cabbage – 1/2 head (small)
Onions – 2 pcs.
Egg – 1 pc.
Canned fish – 1b.
Butter – 50g.
Milk – 50ml.
Salt, pepper, dried dill - to taste
Vegetable oil - for frying and greasing the mold

1. Prepare the dough. Pour room temperature kefir into a bowl, add baking soda, stir and let stand for 5 minutes.

2. Add semolina to the bowl, stir. Let stand for 20 minutes for the semolina to swell. Add flour, salt, sugar, eggs and mix everything well.

The batter should be thicker than pancake batter; if it is too thick, add water.

3. Shred the cabbage.

4. Finely chop the onion.

5. Heat a frying pan with vegetable and butter. Lightly fry the cabbage and half the chopped onion. Then add milk, salt, pepper, stir and simmer, covered, until the cabbage is cooked, about 10 minutes. Then remove from heat and cool.

6. Add canned fish and remaining onions to the finished cabbage. The filling is ready.

7. Take a baking dish and grease it with vegetable oil. Pour out half of the dough.

8. Then carefully lay out the filling, make a depression in the middle and crack a raw egg into it.

9. Pour the remaining dough on top.

10. Bake in the oven at 180 degrees for 40 minutes.

The jellied pie is ready.

Cabbage pie baked in a slow cooker

You can also bake a yeast cake in a slow cooker. Let's make a pie with cabbage filling.

500 gr. ready-made yeast dough;
500 gr. cabbage;
1 onion;
1 carrot;
3 tablespoons vegetable oil;
spices and salt to taste.

Pour vegetable oil into the bowl and turn on the “frying” program. Place finely chopped onions and carrots in a bowl. Lightly fry. Then add finely shredded cabbage and cook everything together until the vegetables are ready. Add salt and seasonings to taste. Let the filling cool.

Roll out the dough into a rectangular flat cake about 0.5 cm thick. Distribute the cabbage filling over the surface. Roll the dough into a roll. Then we twist the roll into a snail shape and place it in a greased bowl. Turn on the “warm up” program for 15 minutes. Then switch the program by selecting the “baking” mode. Cook for 60 minutes, then carefully turn over and continue cooking in the same mode for another 20 minutes.

Jellied pie with cabbage on kefir - quick recipe

I introduce you to the first recipe for jellied pie with kefir. This recipe can be called classic, and all the others are variations of this one. The cooking technology is very simple: prepare the filling, make the dough, pour the filling into the oven. What could be simpler? But despite its simplicity, the pie tastes great.

Ingredients: filling:

Onion - 1 pc.
Carrots - 1 pc.
Cabbage – 500g.
Salt - 1 tsp.
Pepper - 1/2 tsp.

1. Finely chop the onion.

2. Chop the carrots.

3. Heat a frying pan with vegetable oil and add chopped vegetables into it. Fry for about 3 minutes.

4. While the vegetables are roasting, chop the cabbage. Add it to the pan. Season with salt and pepper. Stir and simmer with the lid closed for 10 minutes. Stir occasionally. The filling is ready.

5. Prepare the pie dough. Pour room temperature kefir into a bowl, beat in eggs, add soda.

Mix everything with a mixer. Add flour in portions.

Mix between servings with a mixer. The dough is ready.

6. Take a baking dish. Pour half of the dough into it.

Add all the filling in an even layer, smooth it out

and pour the remaining dough on top.

7. Place the pan in the oven and bake at 200 degrees for 40 minutes.

8. The pie is ready. Transfer it from the mold to a board, cut into portions and serve. You can serve it either cold or hot.

A simple closed pie with cabbage made from yeast dough

Here is the simplest recipe for yeast pie. There is no need to make a dough and wait until it comes up. Just knead and make the filling, and then combine everything in the mold and bake.

Grocery list:

flour – 2-3 cups;
chicken egg – 1 pc.;
milk – 250-300 ml;
stewed cabbage – 0.5 kg;
yeast – 1 teaspoon;
vegetable oil – 40 ml;
sugar – 3 tbsp. spoons;
salt – 1 teaspoon;
seasoning “Italian herbs” - 1 teaspoon.

Pie making process

Add yeast, sugar and salt to milk heated to 40-42 degrees. Stir and leave for 10 minutes.
Beat an egg into the slightly cooled milk.
Pour vegetable oil there.
Add flour to the liquid mixture in a bowl and knead the dough.
Grease a baking dish with a piece of butter. Place the dough on a table dusted with flour. Let's divide it into two parts. We will put most of it in the form.
Place the filling on top.
Place the second part of the dough on top, spreading it evenly along the edges. Sprinkle herbs on top.
Bake at 170-180 degrees for 35-40 minutes.
Take the finished yeast cake out of the oven and put it on the stove to cool a little, right in the pan. Then we run a sharp knife along the sides of the mold so that the edges move away from the walls.

Remove the fragrant pastry from the mold and place it on a plate. To make the pie shine beautifully, you can grease the closed crust with butter.

Option 2: Quick recipe for cabbage pie made from puff pastry without yeast

Store-bought puff pastry will significantly reduce the cooking time for homemade baked goods. The only thing you need to take care of in advance is the correct defrosting of the purchased semi-finished product.

Ingredients:

half a kilo of ready-made puff pastry without yeast;
300 g white cabbage;
half an onion;
half a carrot;
50 g Brynza cheese;
50 ml vegetable oil;
a couple of sprigs of young greenery;
two egg yolks.

How to quickly make a pie with cabbage from puff pastry without yeast

Take the frozen dough out of the bag in advance (there should be two layers) and leave it to thaw on the table. This process takes on average about two hours.

Peel and wash the vegetables for the filling. We cut everything smaller and thinner. We can grate the carrots. We chop the greens.

Simmer the cooked vegetables together with 30 ml of vegetable oil until tender in a frying pan or in a saucepan. No need to add salt.

Cut the cheese into small pieces or cubes. Mix with slightly cooled cabbage and shredded greens.

Grease the baking dish with the reserved liquid oil.

Roll out one puff layer in a baking dish. We transfer it into it and form low sides with our fingers. Spread the filling in an even layer. Cover with a second puff layer and slightly pinch the edges. We make a hole in the center for steam to escape. For a more attractive design, we can pierce the top layer in several places with a fork or make curly cuts.

Grease the surface with yolks and place the pie in a hot oven at a temperature of 180-200˚C for 35-40 minutes.

To grease the top of a semi-finished pie, a mixture of egg yolks and milk, turmeric or saffron brewed in hot milk, as well as plain cream of any fat content are suitable.

Yeast pie with cabbage and bacon

This pie has a very rich filling. In addition to cabbage, it contains bacon (or brisket), two types of onions (onions and green), garlic with mustard for taste and aroma, salt and sugar - as two main taste regulators, eggs and crackers for the binder. Thanks to its beautiful appearance, the pie can become not only a Sunday treat for the family, but also a decoration for the holiday table.

What do we need for the pie?

For the test:

flour - 500 g;
milk - 250 ml;
egg - 1 pc.;
dry yeast - 2 tsp;
vegetable oil - 2 tbsp;
sugar - 2 tsp;
salt - a pinch.

For filling:

white cabbage - 700 g;
bacon - 150 g;
eggs - 3 pcs.;
onion - 1 piece;
sunflower oil;
garlic - 2 cloves;
green onions - 1 bunch;
sugar and salt - to taste;
mustard - 1 tsp;
breadcrumbs - 5 tbsp.

Attention! It is better to cook the pie in a deep pan with sides. Round, square or oval - it doesn’t matter. There is quite a lot of filling in this yeast baked goods; it all needs to fit. I cooked in an oval fireproof glass pan, measuring approximately 28 cm by 18 cm.

How to bake a pie with cabbage from yeast dough in the oven

Let's start by preparing the yeast dough, it needs time to mature, just enough time to prepare the filling. Sift flour and sugar into a bowl. Pour in yeast and mix.
Pour warmed milk into flour and yeast.
Pour in the eggs and butter lightly beaten with a fork.
Stir, add salt and start kneading. The splendor of the pie depends on the quality of the kneading. This must be done for at least 10 minutes. If you have a mixer with a dough kneading function on your farm, it will greatly simplify the task. At the end we collect the mass into a smooth lump.
Place in a bowl lightly greased with sunflower oil, cover with film and keep warm.
While it is rising, we work on the cabbage - chop it thinly.
Cut the bacon and onion into cubes.
Sauté cabbage in a frying pan in oil.
Transfer it to a bowl. If necessary, add a little more oil to the frying pan and add the bacon and onions. Fry a little and add to the cabbage.
Let it cool a little. Break eggs into a bowl with cabbage, add 3 tbsp. crackers, salt, mustard and sugar.
Mix and get an excellent tasty filling for our yeast pie.
Meanwhile, the dough has risen very well. You can see how in the photo it turned into a ball, stretched the film and even found a hole to crawl out.
Transfer the dough to a floured cutting table. First we divide into 2 equal parts. Roll out the first one according to the dimensions of your mold, taking into account the sides.
Transfer the layer onto a rolling pin into the mold. Pour the remaining 2 tbsp onto it. crackers so that they absorb moisture.
We spread the filling. We again divide the second half of the dough into 2 parts, but this time into uneven ones, approximately 2/3 and 1/3. Roll out most of it and cover the top of the pie. We connect the edges.
We make decorations from a smaller part of the dough. The simplest thing is a braid. We make a hole in the center for steam to escape. Brush the surface with lightly beaten egg.
Bake in an oven preheated to 200 degrees for 45-60 minutes. The exact time depends on the characteristics of your equipment.
First cool the finished cake a little in the pan, and then remove it to a wire rack.

Serve warm with a glass of milk, a cup of aromatic tea or coffee. If you have some dough and prepared cabbage left, don’t worry. You can quickly bake or fry several pies from them.

Recipe for pie with cabbage and minced meat in the oven

It is absolutely impossible to ignore a recipe that contains meat. If only because I am a big meat eater myself. But for simplicity and speed of cooking, let's take minced chicken. The result will be simply delicious.

Ingredients: for the dough:

Flour – 200g.
Kefir - 2.5% 200ml.
Mayonnaise – 150g.
Eggs - 3 pcs.
Soda - 0.5 tsp.
Salt - 0.5 tsp.
Ground black pepper - to taste

Cabbage – 400g.
Minced chicken – 500g.
Dill - 1 bunch
Salt - 0.5 tsp.
Curry, ground black pepper - to taste

1. Finely chop the cabbage.

2. Heat a frying pan with vegetable oil, add the minced meat and fry over medium heat, stirring until it turns white. Add cabbage and stir-fry for about 5 minutes. Salt, pepper, add spices and remove from heat.

You can use any filling from everything that is in your refrigerator: broccoli, cauliflower, Chinese cabbage, cheese, sausages, ham, any minced meat and any fish fillet.

3. Prepare the dough. Pour room temperature kefir into a bowl, add mayonnaise, eggs, salt, ground pepper, soda and mix. Add sifted flour in portions, stir everything well and let stand for 10-15 minutes. The dough is ready.

4. Finely chop the dill and add to the filling, stir.

5. Grease a baking dish with vegetable oil and pour in half the dough. Carefully lay out the filling and fill with the remaining dough. Level the surface.

6. Bake in the oven at 180 degrees for about 40 minutes. Check readiness with a wooden skewer.

Baking time depends on the ingredients used, the shape and quantity of the cake, and your oven.

7. The jellied pie is ready. Let it cool for about half an hour, cut and serve.

The most delicious cabbage pie in the oven

I want to share with you my proven recipe for cabbage pie with yeast dough. It's just a fairy tale: the filling is juicy, and the dough is like fluff. Yeast pie with cabbage turns out incredibly tasty, you'll just lick your fingers.

Once at a young age, my grandmother showed me this recipe. She taught how to do everything correctly so that the yeast dough for pies always turns out appetizing and tasty. Now I spoil my family and friends with this pie.

Cabbage pie requires the most common and affordable ingredients, which can always be found in every housewife's refrigerator. And most importantly, it is not difficult to prepare and very quickly. Cabbage pies are almost as easy to prepare, although they take a little longer to form.

Yeast dough prepared according to this recipe with step-by-step photos is also suitable for other baked goods. It makes excellent pies, pies and buns. Moreover, the filling can be both sweet and salty. This can be yeast baked goods with meat, chicken, eggs, rice, garlic and dill, apples, peaches, cherries, jam, etc.

I'm sure you will like this cabbage pie. And your loved ones will also be delighted with it. They'll sweep it away and there won't be any crumbs left!

Ingredients:

for test:

250 ml milk;
1 egg;
2 tsp (8 g) yeast;
30 g sugar;
about 500 g of flour (+-50 g);
2 tsp salt;
50 g vegetable oil;
50 g butter.

For filling:

400 g cabbage (half a head);
1 small carrot;
2 small onions;
2 tbsp. tomato paste;
2-3 tbsp. refined vegetable oil.

for lubrication:

1 egg.

Pie recipe

1. First of all, let's prepare yeast dough using dry yeast (link to a more detailed recipe with a photo just above). This is extremely simple to do: combine milk, eggs, sugar and yeast. The milk should be pleasantly warm and the other ingredients should be at room temperature. When the yeast dough rises a little and is covered with a cap of bubbles, add half the flour. Knead the dough until it slightly lags behind the bowl. Pour in the prepared vegetable oil and melted butter. Add flour so that the dough is not too liquid. Knead until the dough no longer lags behind your hands and becomes smooth and homogeneous. If the dough remains too sticky, you can add a little more flour. But you must not overdo it, otherwise the dough will become tough, dense, and the pie will not be so tender. A well-kneaded dough should be tender, soft, elastic and just a little sticky.

2. Place the dough in a warm place, covered with a towel from drafts. We have two hours for the dough to rise. During this time we can easily prepare the cabbage filling.

3. It is advisable to choose carrots that are not long, have a blunt tip and are bright in color (“carrot” variety). It will be sweet and juicy even in spring. So, we peel the carrots, wash them and grate them on a coarse grater.

4. Peel the onion and cut into cubes.

5. Pour a little vegetable oil into a heated frying pan. Wait until the oil is hot and immediately add the onion. Stir without letting the onion burn. Add carrots, reduce heat and simmer for another 5-7 minutes.

6. Shred the cabbage and add to the pan. Stir and simmer covered until done. Then add salt, spices and herbs as desired. Add tomato paste and mix well. Simmer for another 5 minutes. Cool completely.

7. By this time the dough has risen and increased in volume by about 3 times.

8. Wrinkle it a little with your hands and roll it into a ball. Divide the ball into 2 equal parts.

9. Roll out the dough not very thin, about 0.5 cm. The size of the layer is approximately the size of a baking sheet.

10. Place parchment in the mold or on a baking sheet, and lay out a layer of dough on top.

11.Spread the cooled cabbage filling in a thick layer. The filling should not overlap the edges of the dough.

12. Roll out the second part of the dough. Cover the stewed cabbage with dough.

13. Fasten the edges of the pie. You can make waves (as if you are making a huge dumpling), or just press tightly with your fingers.

14. Break the egg into a bowl and stir until smooth with a fork. Lubricate the entire surface of the pie with it. If you don't have a silicone brush, you can do it with a spoon. Thanks to this, the cabbage pie in the oven will have a bright and beautiful crispy crust. And to make the pie even more beautiful, you can grease it with one yolk.

Bake the cabbage pie until golden brown, about 30 minutes. Cool a little, cut into pieces.

The pie can be eaten both hot and cold. Hot cabbage pie goes well with tea, coffee or tomato juice. A cold pie is an excellent addition to any first course; it is especially tasty with mushroom soup or rich chicken broth. Bon appetit and hearty pies!

Recipe for Jellied Pie with Sauerkraut:

I made it with turkey. I cut the turkey breast finely and rolled it in curry and garlic powder. I crushed it and left it for 20 minutes. Then I salted it and fried it in a very small amount of vegetable oil until golden brown. The aroma was indescribable.

Cut the onion into quarter rings. Fried it.

I stewed the cabbage over low heat until the juice had completely evaporated, in the same oil where the onions were fried.

Try the cabbage, mine was quite sour, so I added more sugar than I would have if the cabbage was moderately sour.. Add black pepper, fried onions and fried turkey fillet. Mix. Taste it to make sure there are enough spices) Let it cool.

Turn on the oven to preheat, temperature 180 degrees. Now the dough. Kefir+sugar+salt+eggs+butter=mix well with a whisk. Add flour a little at a time, stirring constantly, so that you end up with a dough like pancakes. It took me 280 g of flour. Then pour in soda and quench it with vinegar. Mix. If the dough becomes runny, add more flour.

Pour half the dough into a greased mold (mine is 23 by 23 cm)

Carefully place the filling on top.

Pour the remaining dough over the filling. Place in the oven preheated to 180 degrees for 50 minutes. (check your oven)

So 50 minutes have passed. Take out the golden brown pie. what does it smell like? mmmmmm. Let cool.

Let's cut and enjoy!

Here's a closer view)

BON APPETIT!

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How to bake an open pie with cabbage from yeast dough

With this recipe you can make not one, but 5 pies at once in one form. The fragrant, fluffy base is saturated with the flavors of the filling. Yeast makes it very light and porous.

Ingredients

For the dough:

milk - 300 ml;
flour - 6 tbsp;
sugar - 4 tbsp;
dry yeast - 11 g.

For the test:

flour - 450 g;
vegetable oil - 130 ml;
eggs - 2 pcs.;
salt - 1 tsp.

For filling:

cabbage - 0.5 kg;
vegetable oil, pepper, salt, herbs - as needed;
eggs - 3 pcs.;
onion - 1 head;
carrots - 1 pc.

How to cook:

Mix all the ingredients for the dough. Leave for half an hour. When the mass doubles, pour vegetable oil into it, add eggs and salt. Add flour in small portions and knead into a soft dough that does not stick to your hands. They let you approach - this will take about an hour.

Heat oil in a frying pan. Fry finely chopped onion and grated carrots until soft. Add shredded cabbage and simmer for about 40 minutes. Salt and pepper. Add diced eggs and herbs to the cooled mass.

The risen dough is divided into 5 equal parts. Each is rolled out into a thin layer. Place the filling in small portions in the middle. Pinch the edges tightly. Place on a baking sheet greased. Leave in a warm place for a quarter of an hour. Bake in the oven at 180° for about half an hour.

Advice!

Try making several toppings with the main ingredient. This will allow you to infuse the finished dish with different flavors.

Recipe with sauerkraut on kefir

Sauerkraut is suitable for kefir jellied pie. This is probably the fastest cabbage pie because you don't have to chop vegetables for frying. The filling is sour-spicy, salty, it goes well with the jellied dough.

Squeeze the cabbage; if it is very sour, rinse with cold water.

Next, fry the finely chopped onion in a frying pan with vegetable oil until the onion becomes transparent. Place the squeezed cabbage into the frying pan with the onions and simmer until soft. Once all the excess water has come out, you can sprinkle with ground black pepper and add a little sugar to the filling if it is too sour.

Next, the process is repeated by analogy with the previous options: the filling is placed on the bottom of the mold and filled with liquid kefir dough. The pie is baked in the same way.

Quick cabbage pie made from yeast dough in the oven

Everyone loves fragrant baked goods. But they prefer store-bought because of the troublesome process of preparing the dough. But this recipe is a real find for busy homemade bakers. It will take you about an hour to prepare the dough, filling and the pie itself. The result is a nourishing, aromatic and very tasty treat.

Ingredients

For the test:

flour - 750 g;
warm water - 400 ml;
dry yeast - 12 g;
eggs - 2 pcs.;
salt - 1 tsp;
vegetable oil - 8 tbsp.

For filling:

cabbage - 600 g;
onion - 2 heads.

How to cook:

The rough parts and stalks are cut out of the cabbage. Cut into short strips or small squares. Finely chop the onion and fry it. Add the vegetable and brown with constant stirring. At the very end of cooking, add salt.

Another cooking option is to boil the cabbage in salted boiling water. It will take about 10-20 minutes.

To prepare the dough, pour water into a warm container. Dissolve yeast, sugar, and salt in it. Then beat in the eggs and add vegetable oil. Mix everything thoroughly. Add flour in small portions. The dough should be soft but not sticky to your hands. Form a ball out of it.

Divide the mass into two parts. The larger one is rolled out into a thin layer. Place in a mold greased with vegetable oil, stretching it out onto the sides. The excess is trimmed off. Place the filling inside. Cover with the second part of the dough. Carefully pinch the edges. Dough scraps are used for decoration. The surface of the workpiece is brushed with beaten egg. Leave for 20 minutes.

Preheat the oven to 180°. Bake the pie for about half an hour until the crust appears golden brown. Check readiness with a toothpick - if it comes out dry, it means the baked goods are ready.

Advice!

If the cabbage comes across dry, pour 0.5 tbsp into the pan when frying. water. If desired, the filling can be supplemented with 3-4 boiled eggs.