The most delicate pies with cabbage in the oven are a low-calorie dish, and also a budget one. The dough for them can be made at home or bought at the store. In any case, the basis is the filling - fresh or sauerkraut, which can be mixed with various products, giving an unusual taste and aroma.

The classic version of making pies in the oven involves kneading dough from products such as:

• milk (glass);
• sugar (2 tablespoons);
• yeast (25 g);
• flour (half a kilo);
• egg;
• salt (spoon);
• vegetable oil (4 tablespoons).

For the filling, cut the cabbage (half a kilo), add some salt and crush it with your hands until the juice is released. Transfer to a hot skillet with oil and fry until golden brown. Pepper a couple of minutes before being ready.

Creating a culinary masterpiece begins with kneading the dough:

1. We heat up the milk.
2. We mix the sugar-yeast mixture into it and put it in a warm place for a quarter of an hour.
3. When the yeast rises a little, make a dough: mix a little flour into the yeast mixture and send the mass to the heat for another half hour. By this time, its volume should be about 2 times larger.
4. Mix all the remaining products (except flour) to get a homogeneous mass.
5. Slowly add the flour, kneading a soft dough.
6. Sprinkle it lightly with flour and leave for 20-30 minutes.
7. When the dough rises, it must be well kneaded and only then proceed to work with it.

While the dough is rising, make the filling in an open pan. Otherwise, the liquid will not evaporate, and the cabbage will turn out to be stewed, not fried.

The next step is the formation of pies:

1. We divide the prepared dough into equal pieces, from which we make a cake.
2. Put the stuffing in its center.
3. We pinch the edges, as in the manufacture of dumplings, to make a pie.

We close the baking sheet with baking paper, coat with oil and lay out the finished products. We leave for a quarter of an hour, and then put it in an oven heated to 200 ° C. After 20 minutes, when the pies are golden brown, they can already be taken out.

yeast dough recipe

For yeast dough, from which air pies are obtained, we take:

• 5 glasses of flour;
• a couple of spoons of granulated sugar;
• half a spoonful of salt;
• 2 tablespoons of vegetable oil;
• a couple of glasses of milk;
• 11 g loose yeast.

The filling will be multi-component:

• half a kilo of cabbage;
• onion;
• clove of garlic;
• carrot;
• a spoonful of tomato paste;
• a spoonful of sugar;
• salt and pepper at your discretion;
• 3 tablespoons of boiled water;
• 4 spoons of vegetable oil.

To grease the pies, you need an egg yolk.

First, knead the soft dough. For this:

1. In the flour we fall asleep all the dry ingredients, vegetable oil, milk.
2. Knead soft dough.
3. We remove it in a plastic bag, leaving a little free space for the approach.
4. We send it to the refrigerator for a couple of hours.

Now let's make the filling. For this:

1. Finely chop the cabbage, mix with grated carrots, add some salt and knead with your hands until the juice is released.
2. Pour into hot oil and fry for about 7 minutes.
3. Stir in the finely chopped onion and fry the mass over low heat for 5 minutes.
4. Add spices, tomato paste, sugar, salt, water, cover and simmer for about a quarter of an hour, stirring occasionally.
5. We chop the chopped garlic and turn off the gas.

The finished dough, which has doubled in size, is sent to the table and kneaded. After that, cut into equal pieces and form pies in the usual way. We shift the products to the prepared baking sheet, coat the top with yolk and put it in the oven. Bake for about half an hour at 180°C. We transfer the toasted products to a large container, the bottom of which is lined with a napkin, and cover with a clean towel.

With puff pastry cabbage

The fastest option is to cook pies with cabbage from ready-made dough. To begin with, it should be defrosted. To do this, first we transfer it to the refrigerator, and then leave it on the countertop so that the dark dough warms up to room temperature.

The main emphasis is on the preparation of the filling. You can, of course, cook classic pies with stewed or fried cabbage. Or come up with a more “tasty” mixture.

For example, let's prepare the filling from:

• half a kilo of cabbage;
• pairs of bulbs;
• 4 boiled eggs;
• three tablespoons of mayonnaise;
• 0.2 kg of hard cheese;
• vegetable oil, salt and spices, taken to taste.

To lubricate the finished products, you need to beat the egg yolk with two teaspoons of water.

For this:

1. Heat the oil in a frying pan, spread the finely chopped cabbage and fry for 4 minutes.
2. Add chopped onion, salt and pepper, simmer until tender.
3. Transfer to a deep container.
4. Add chopped eggs and cheese (on a grater).
5. We season with mayonnaise.

Roll out the dough and divide into equal layers. Put the finished filling in the center of the plate and pinch the edges. We distribute on a sheet covered with parchment paper and place in an oven heated to 190 ° C. After a quarter of an hour, we take it out, grease it with a whipped yolk mixture and put it in the oven for a few more minutes.

From the dough on kefir

Pie dough does not have to be made with yeast.

To prepare yeast-free dough you will need:

• sugar (a couple of spoons);
• a spoonful of salt, soda;
• flour (a little less than half a kilo);
• sour cream (2 tablespoons);
• curdled milk (1.5 cups);
• vegetable oil (3 tablespoons).

For the filling, we take cabbage (about half a kilogram), carrots and onions.

How to knead the dough:

1. Mix all dry ingredients.
2. Make a small hole in the center and first pour a spoonful of oil into it, and then a mixture of kefir and sour cream.
3. Mix a little and pour in the remaining oil.
4. Knead a homogeneous dough.

How to make the filling:

1. Prepare vegetables: finely chop the cabbage, cut the onion into small cubes, grate the carrot.
2. Melt the butter in a frying pan, put the onion and fry it until it becomes soft.
3. Pour carrots and cabbage, pepper and salt, mix.
4. Fry the mass until golden.

Transfer the finished mass in a chilled form to prepared cakes and form pies. Coat the top of the products with whipped yolk. Bake pies for a third of an hour in a medium preheated oven.

egg recipe

To make pies with cabbage and egg, for the test you need:

• a couple of glasses of milk (preferably warm);
• a spoonful of yeast (crumbly) and sugar;
• testicle;
• butter (a couple of tablespoons);
• flour (up to 6 cups).

To create the filling:

• butter (3 tablespoons);
• half a cabbage;
• 5 eggs (boiled and peeled);
• salt (spoon);
• pepper.

First knead the yeast dough in the classic way:

1. Half of the milk is mixed with the sugar-yeast mixture and put into heat.
2. After 10 minutes, the rest of the milk is mixed with softened butter, egg, yeast mass and a glass of flour.
3. Gradually add flour and knead the dough. Clean for an hour in heat.

Then prepare the filling:

1. Melt the butter in a frying pan, spread the finely chopped cabbage and fry until it softens.
2. Add chopped eggs, pepper, salt and simmer for about 10 minutes.

To prepare the dough, you need to prepare the following products:

• 60 ml of water;
• a spoonful of sugar;
• 20 g yeast (fresh);
• 0.1 g butter;
• half a kilo of flour;
• a glass of kefir;
• a spoonful of salt.

For the filling you will need:

• half a kilo of sauerkraut;
• large bulb;
• a little sugar;
• vegetable oil.

We will lubricate the finished products with a whipped mixture of yolk and a quarter cup of milk.

We prepare the dough in a sourdough way:

1. In warm water, grind the yeast and sugar, add a few tablespoons of flour and leave for a third of an hour until a thick dough forms.
2. During this time, mix the melted butter with kefir, pour in the saline solution (1 tsp per 1 tablespoon of boiling water).
3. Mix the yeast mixture and kefir mass thoroughly with the rest of the flour.
4. The finished mass should be elastic and not sticky.
5. Let's put it in heat for 15-30 minutes.

Now let's start preparing the filling:

1. Squeeze the cabbage to remove the brine. If it is too acidic, then rinse with cold water after that and squeeze again.
2. Heat the oil in a frying pan, brown the finely chopped onion.
3. Add cabbage and sauté until liquid has evaporated. To reduce the acidity of the product, you can add sugar.
4. The finished filling must be cooled.

Next, we form the pies and lay them on a greased sheet with a seam down. Leave for about half an hour for proofing, then grease and send to an oven preheated to 190 ° C. Remove after 25 minutes and refrigerate.

Who doesn't love homemade pies? Even those who don't eat them love them! In childhood, we all ate pies prepared by grandmothers and mothers, and it was tasty and comfortable for us. There are a lot of options for dough and toppings, let's cook delicious fried pies with sauerkraut in a pan today.

You can take your favorite dough, but I am forever in love with. It is prepared quickly and simply, from available products. Pies from it are lush and very tasty. For the filling, take sauerkraut, onions and carrots.

Finely chop the onion, grate the carrots. Sauté vegetables in a small amount of vegetable oil. I always add a teaspoon of butter for flavor.

Let's try sauerkraut, if it's sour, rinse in water and squeeze. You can just add browned vegetables to the cabbage, but I prefer to stew the cabbage a little. Put the cabbage and vegetables in a pan, add a little water and simmer covered over medium heat for about 10 minutes, until the liquid evaporates. I recommend adding 1 tsp. sugar, the taste of the filling will be more harmonious.

Divide the dough into pieces of about 40g. First, I form balls, and then I roll them out with a rolling pin, I get circles 4-5 mm thick.

Put the filling on the dough, about 1 tbsp each, trying not to get on the edges, otherwise it will be difficult to pinch the pies.

We form pies, turn them over with the seam down.

Heat the vegetable oil in a frying pan (there should be enough of it so that the level reaches the middle of the pies). Fry the pies on both sides over medium heat. And now fried pies with sauerkraut are ready! Delicate, delicious, soft - just delicious! We love to add butter to the pie, it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, so delicious!

Enjoy your meal! With milk, with sweet tea - very tasty! The filling turns out so tasty, harmonious, slightly sweet! Highly recommend!

Step 1: prepare the ingredients for the filling.

If your family wants pies, but there is simply no time to cook a completely yeasty muffin, then it offers you an economy option with the perfect taste and airy, as well as crispy crust. So, first we prepare the necessary products for the filling, using a sharp kitchen knife, peel the onions and carrots. Rinse them under cold running water and pat dry with paper kitchen towels.
Then, in turn, lay out on a cutting board and chop, chop the onion into cubes up to 1 centimeter in size, and chop the carrots on a fine, medium or large grater. Then we put sauerkraut in a colander, squeeze it out of excess liquid, move it to a clean, dry dish and move on.

Step 2: prepare the filling.

We put a deep frying pan over medium heat and pour about 2-3 tablespoons of vegetable oil into it. As soon as it is slightly warmed up, we throw off the onions in fat and fry until transparent. 2-3 minutes, stirring occasionally with a wooden or silicone kitchen spatula. Then add carrots to it and cook them together until the latter is soft.

After that, we send cabbage to the pan, add a little more vegetable oil, three tablespoons will be enough, and simmer the vegetables for 10–15 minutes, constantly loosening, so as not to burn. As soon as the resulting mixture acquires a dark beige color with a kind of blush, move the pan to the side and cool the finished filling to room temperature.

Step 3: prepare the dough.

We don’t waste a minute, we begin to deal with other important components of this yummy. With the back of a kitchen knife, beat the chicken eggs in turn and send the yolks with proteins into a deep bowl. We also pour kefir there, pour in a little granulated sugar, salt, and also a teaspoon of baking soda, which does not need to be extinguished, the fermented milk product is an acidic environment, it will do its job.

Then we put high-speed yeast there and shake everything with a whisk until a homogeneous consistency. Then, using a sieve with a fine mesh, we begin to sift wheat flour into the resulting mass, preferably of the highest grade.

We act gradually, adding it spoon by spoon, while kneading the dough. When the cutlery stops helping, we shift the viscous flour semi-finished product onto the countertop and continue the process with our hands.

Gradually, the dough will become thicker, but you should not work with it for a long time, after all, it should remain a little sticky, soft, but not spread.

As soon as it takes the desired structure, we roll it into a ball, send it to a bowl, cover it with a kitchen towel and leave it alone for 10–15 minutes.

Step 4: form sauerkraut pies.

After the right time, put the slightly risen dough on a floured table, knead it a little, divide it into 2–3 equal parts with a metal kitchen spatula, roll each sausage in turn with a diameter of 5 centimeters and divide them across into portioned slices 2 centimeters thick.

Roll them well in flour, form balls and press each one a little with the palm of your hand, so that you get cakes with an approximate thickness of 1 to 1.5 centimeters. After that, we take one round and put a couple of tablespoons of cabbage filling in its middle. We connect the edges of the dough without leaving a single gap, so that we get a boat, and then we form an oval or round slightly flattened pie and put it on the work surface. In the same way, we sculpt the rest until all the necessary products run out, and proceed to the next, almost final step.

Step 5: Fry the sauerkraut pies.

We turn on the burner to a level slightly below average, put a clean frying pan on it and pour about 250 milliliters of vegetable oil into it. Yes, there should be a lot of fat, as for deep fat, in any case, it should cover the molded products by at least a third. As soon as the oil warms up well, dip the first batch of pies into it and fry them on both sides, about 3-4 minutes each. When they are browned, with the help of a kitchen spatula, we transfer the already fragrant yummy to a paper towel and leave it on it for a while to absorb excess fat. We also prepare the rest of the pies and then present them to the table on a large flat dish.

Step 6: serve pies with sauerkraut.

Sauerkraut patties are served warm or cold as a great addition to a buffet, casual or formal breakfast, lunch, afternoon tea or dinner. They do not need any additions, except perhaps a good company and a cup of their favorite hot drink, such as tea, coffee, chocolate, or whatever they like best. Cook with love and stay healthy!
Enjoy your meal!

If the cabbage is very acidic, it should first be washed, left in a colander to drain excess liquid, and then used for its intended purpose;

An alternative to yeast dough on kefir is traditional yeast dough, cooked in milk according to all the rules of infusion;

Very often cabbage is stewed with the addition of tomato paste and fresh herbs: dill, parsley or cilantro;

Such pies can be baked in an oven heated to 190–200 degrees Celsius for 20–25 minutes.

Sauerkraut is an excellent filling for pies. Soft and fragrant, it is simply made for baking and makes it so appetizing that it is simply impossible to tear yourself away from it! In addition, this is an excellent option for “utilizing” highly sour cabbage.

I share with you my favorite recipe, which is suitable for both fried and baked pies - today we will bake them. Yeast dough, it can be kneaded with dry or pressed yeast, it always fits well and is very obedient, does not stick to hands at all and does not tear. And most importantly - pies with sauerkraut in the oven remain soft the next day. Of course, the proposed dough is suitable for pies with any filling, but with sauerkraut they turn out to be especially tasty. Be sure to try and this recipe will become your favorite!

Ingredients

For the test

• flour 400 g
• milk 200 ml
• dry yeast 2 tsp
• sugar 2 tbsp. l.
• chicken egg 1 pc.
• salt 1 tsp
• vegetable oil 5 tbsp. l.

For filling

• sauerkraut 400 g
• vegetable oil 2 tbsp. l.
• butter 20 g
• onion 1 pc.
• carrot 1 pc.
• tomato paste 1 tbsp. l.
• ground black pepper 1 chip.
• salt 1 tbsp.

How to make sauerkraut pies

1. We heat the milk to a temperature of 30 degrees. Pour half the milk into a small bowl, dilute the yeast in it and 1 tsp. Sahara. If you are using fast acting or dry active yeast, you will only need 2 tsp. If you breed pressed ones, take 25 grams.
2. 
   In the second half of the milk, add salt and the remaining sugar (1.5 tablespoons), vegetable oil and an egg. Mix everything well with a whisk so that the egg is without lumps.
3. 
   We sift the flour, make a recess in the hill and pour in the diluted yeast first, stir with a spoon. Then add the milk mixture and knead the dough with your hands - if the flour seems not enough, you can add 30-50 grams. The result will be a tight, but soft kolobok, when pressed on it, the dough very slowly restores its shape.
4. 
   Cover the dough with a towel and keep warm. If you are using fast acting yeast, 30-40 minutes is enough. If active dry or pressed yeast, you need to wait 1 hour until the dough rises.
5. 
   While the dough is rising, prepare the filling. Cut the onion into cubes, three carrots on a coarse grater, wash the sauerkraut in water if it is too sour. We heat a mixture of vegetable and butter in a pan (the vegetable juices will thicken and the filling will not flow out!), Pass the onion along with the carrots.
6. 
   Squeeze the sauerkraut well with your hands to remove excess liquid. We put it in a pan with onions and carrots, fry for 5-7 minutes. Add tomato paste (for color and piquant taste), a little sugar and ground black pepper. Simmer the cabbage on low heat under the lid for 10 minutes.
7. 
   Punch down the dough and divide into 16 parts. We roll each into a circle, in the center we put 1 tbsp. l. fillings. We connect the edges of the dough and pinch (like dumplings).
8. 
   If you want to cook fried pies with sauerkraut, we mold them and immediately fry them in a large amount of vegetable oil for 2-3 minutes on each side. They are very, very tender, tasty and airy.
9. 
   For baked pies, line a baking sheet with parchment paper. Lay the patties on top, seam side down, leaving a little space between them. We put on proofing in heat for about 20-30 minutes.
10. 
    Then grease with yolk, loosened with a small amount of milk.
11. 
    Preheat the oven to 200ºC and send the pies with sauerkraut to bake for 20 minutes.

We serve rosy pies to the table warm or cold.

1. The first step is to knead the dough. To do this, you need to warm the milk a little and add yeast with sugar to it. Mix thoroughly so that the yeast begins to dissolve. Add a pinch of salt, vegetable oil and gradually add the sifted flour. To make homemade fried sauerkraut pies soft, it is important not to kill the dough with a lot of flour. When it is ready, cover with a towel or cling film and leave no time.

2. While you can do cabbage. If it is excessively sour, then it is better to send it first to the pan and simmer lightly. You can also add a pinch of ground pepper to taste if you like.

3. Now you can proceed to the process of forming pies. Separate a small piece from the dough and flatten it on a floured surface. When the cake is ready, put a small amount of filling in the middle.

4. Many do not know how to make fried sauerkraut pies so that they do not spread in a pan. The main recommendation is to try not to get the filling on the edges and close the seam carefully.

5. When all the pies are stuck together, you can heat the vegetable oil in a pan and send the pies there. Fry on both sides until golden brown. There must be quite a lot of oil. After cooking, put the pies on paper napkins to remove excess fat, and you can serve.