Pie is a traditional Russian dish. In ancient times, no holiday was complete without a beautifully decorated cake on the table. In general, the word "pie" comes from the word "feast", and on a birthday party, pies with cabbage were baked without fail.
The filling could be fruit, vegetable, fish and meat, and the dough was originally prepared bland, but then they learned to make it with yeast, to coat the layers with butter. On the second day of the wedding, the bride treated the guests with her own baked cake and, depending on the result, everyone judged the skill and dexterity of the future hostess.
With cabbage pies are especially tasty, and it does not matter - pastry, puff, shortbread or on an acid basis.
Pie with cabbage on kefir quickly and easily
The cake for this recipe is really prepared very quickly and simply. In another way it is also called cabbage charlotte. For cooking you will need:
- cabbage - 500 grams;
- kefir - 200 ml;
- flour - 100 grams;
- dill - the floor of the beam;
- vegetable oil - 60 grams;
- eggs - 3 pieces;
- baking powder for dough - 20 grams;
- salt, spices;
- sesame - 3 tablespoons.
On preparation 50 minutes leave.
Caloric content is 1482 kcal.
Cabbage is better to chop on a special grater, if there is no such possibility, you can finely chop with a knife. For softness, cabbage should be a little stewed in a skillet until half cooked, salt and pepper, add the fennel.
Two eggs should be whipped in a separate bowl. And another egg break into another dish, add kefir, baking powder for the dough to it, lightly salt it and gradually add flour. According to its consistency, the dough should turn out like oatmeal.
Then take a baking dish or baking tray of a small size, greased with vegetable oil. Then half of the dough is poured at the bottom, leveled, the whole filling is put on top, and first beaten separately, eggs are poured onto it, only then the remaining dough. Who loves, can sprinkle sesame on top.
Baked cake for about thirty minutes in the oven, preheated to 200 degrees Celsius.
Jellied pie with cabbage on mayonnaise and sour cream
If onions, garlic, herbs, spices, cheese and even meat are added to the cabbage filling, the taste of the cake will not spoil, on the contrary, it will be tasty and piquant. The advantage of cabbage pies is that for their preparation the right products will always be in the fridge of any hostess.
Composition:
- cabbage - from 300 to 400 grams;
- eggs - 3 pieces;
- mayonnaise - 60 grams;
- sour cream - 60 grams;
- flour of the highest grinding - 75 grams;
- starch - 0.5 tsp;
- baking powder for dough - 0.5 tsp;
- garlic - 2 cloves;
- cheese - 100 grams;
- spice.
It takes about forty minutes to prepare the dish.
Caloric content is 1540 kcal.
Cabbage should be washed in advance, dry and chop as small as possible. Then add salt and hands to squeeze it out.
Since the pie is jellied, the chopped cabbage is laid in the first layer on the prepared form (which should be preliminarily lubricated with vegetable oil). This recipe does not say, but at will, on top of the cabbage, you can lay out minced meat, rotated together with onions.
Then you need to cook the dough. The first thing is to thoroughly mix eggs, mayonnaise, sour cream, starch and baking powder for the dough. Peel the garlic and press through the press, then add to the above products, mix. Sifted flour is added at the end.
Prepared cabbage is poured with this dough, and cheese is rubbed on top. The more cheese, the tastier the cake. Baked all minutes fifteen in the oven, heated to medium temperature.
The cake is ready, enjoy your meal and tea!
Simple and quick puff pastry pie with cabbage and egg
The time is now fast and you have to cook fast. Therefore, each woman in stock in the freezer keeps puff pastry, which is always on sale. If there is time and desire, it is not difficult to cook it, there are many recipes on the Internet, and even better to consult with grandmothers and mothers.
Composition:
- puff pastry - 800 grams;
- cabbage - 450 grams;
- vegetable oil - 30 grams;
- eggs - 5 pieces;
- bow - 1 head;
- spices to taste.
It takes about sixty minutes to cook.
Calorie is 1925 kcal.
First you need to prepare the cabbage: wash, dry and remove the top layer. The rest of the finely chop. Onions cut into thin strips. Pour vegetable oil into a deep pan and fry cabbage until soft for about ten minutes. Then add the onions to it and fry everything until the onion of the red is reddened.
It is not necessary to cover the pan with a lid so that the cabbage is not stewed, but roasted. But at the same time, do not forget to stir, at the end add spices, for example, in addition to salt and black pepper, you can add dry dill and cilantro seeds.
Separately boil four eggs hard, leave one for the lubrication of the cake. As soon as the eggs are cooked, they should be cooled in cold water and then cut into cubes.
Puff pastry should be removed from the freezer and thawed as indicated in the instructions.
There are puff pastry both yeast and non yeast, any of them is suitable for making a cake, but yeast puff pastry is preferable.
You need to roll one layer of dough to the required size, do not forget to sprinkle the desktop with flour.
Then you need to put the stuffing on it, first a layer of cabbage, then eggs, smooth everything, lightly salt and close with another layer of dough. Using a fork, secure the dough and smear with a beaten egg on top. Make cuts with a fork on top of the cake so that steam can escape.
Baked cake for about forty minutes in the oven, heated to 180 degrees.
Quick pie recipe with cabbage and meat in a slow cooker
It is easier to cook a pie in the slow cooker than in the oven, because it does not burn in it, it always turns out lush and juicy, one inconvenience is that in a slow cooker any dish cooks longer than on the stove or oven, but this is the only flaw.
Like in the oven, cabbage pie can be either yeast, sandy or flaky, but since this is a quick recipe, a fermented milk product such as matsoni or kefir will be used in this case.
Composition:
- cabbage - 500 grams:
- minced meat - 300 grams;
- eggs - 4 pieces;
- vegetable oil - 50 grams;
- flour - 160 grams;
- kefir - 200 ml;
- soda - 0.5 tsp;
- spice.
It takes about an hour to cook.
Calorie is 2150 kcal.
First, prepare the dough. In a separate bowl, three eggs are beaten, kefir is added to them, and soda is added to it, everything mixes well and salted. Then the highest grade flour is added in small portions. Flour is taken so that the dough on its consistency resembled the dough for fritters. The dough for the cake is ready.
Now you need to prepare the filling. Cabbage needs to be washed, dried with a paper towel and finely chop. Minced meat is added to the sliced vegetable. Meat can be either beef, and chicken or pork. Mix meat, chopped cabbage, salt, add dry herbs and fry it all up.
Cabbage is minced with minced meat for a short time, for about ten minutes, stirring constantly, and then a beaten egg is added to it, which results in a kind of casserole.
The multicooker bowl is oiled, then half of the prepared dough is put on the bottom, the filling is on top, and then it needs to be covered with the second half of the dough. In the slow cooker, the "Baking" mode is selected and set for forty minutes. After this time, the multicooker lid should be opened, turned over the dough and put on for another twenty minutes.
The cake is ready, as soon as it is slightly cooled, can be served.
Useful tips
For the filling you need to be able to choose cabbage, and also you need to know that:
- head should not be soft and lethargic;
- should not be over-compressed;
- there should be no black dots on the cabbage, this suggests that it is poor quality, sick;
- you can not use the stalk, as it contains nitrates;
- do not take cabbage with protruding veins;
- better to use medium density cabbage.
Cabbage for the filling is better to take white varieties, it is better stewed, not so tough and has a sweetish taste. Cabbage lovers say that adding a little tomato paste makes the cake taste more interesting and more beautiful.
In the next video - another recipe for cabbage pie.
