Baked cabbage pie without yeast. How to cook cabbage pie in the oven

Jellied pie with cabbage without yeast on kefir - very simple and tasty dish. Unfortunately, baking is by no means a diet menu. However, there is a recipe without eggs and yeast, with cabbage filling.

Yeast-free pie with cabbage is perfect for fasting people and those watching their figure. Moreover, this great option in order to utilize the remaining kefir. Tasty and satisfying baking will not take much time, because the simplest batter is enough to prepare it.

And they prepare it from products that are always in the refrigerator. All that remains is to quickly mix all the ingredients and put the dish in the oven. So, how to make a pie with fresh cabbage without yeast?

Products for quick pie:

• 250 ml. kefir;
• 100 gr. margarine or butter;
• 1 teaspoon of soda;
• flour - 200-400g. (by eye until you get a dough similar to sour cream);
• filling: 100 gr. butter;
• 500 gr. cabbage;
• spices and a pinch of salt;
• green onions, dill or parsley.

How to cook cabbage pie without yeast in the oven:

Recipe without yeast dough for cabbage pie
Half an hour before cooking, you need to take out the kefir and butter and heat the products to room temperature. Butter can be melted in microwave oven. Butter can be replaced with margarine or vegetable oil.

If you prefer the latter, you need to add a little less of it - about 8 grams.

Pour soda into kefir and wait until bubbles appear. After the reaction has started, add oil and mix thoroughly. The amount of flour depends on its quality. The dough should be similar in consistency to thick sour cream. The yeast-free dough for cabbage pie is ready.

Preparing the filling
In the proposed recipe, cabbage does not require preliminary heat treatment. Therefore, we chop it finely using a grater or by hand. Add green onions and herbs.

Grind the resulting vegetable mixture with salt until juice is obtained. We drain it and use it at our discretion. You can add grated carrots or onion.

This will only add taste and piquancy to the cabbage pie made with kefir without yeast.

Cooking the pie in the oven
Pour half of the batter into the greased pan. Spread the cabbage filling. Pour the rest of the dough evenly over the future cabbage pie.

If desired, sprinkle cheese on top of the pie. Preheat the oven to 200 degrees and bake the pie for about an hour.

You can experiment with fillings and add thinly sliced ​​potatoes, tomato paste, tomatoes, pickles.

Now you know how to cook a delicious cabbage pie without yeast in the oven quickly and easily. It is perfect for breakfast and contains a minimum of calories.

The filling and dough can be prepared in advance in the evening, and in the morning you can quickly bake a delicious, hot dish. By the way, baking with cabbage using a quick dough is very tasty both hot and cold.

Watch the video on how to make quick yeast-free dough for cabbage pie

• a quarter of a head of cabbage (preferably young),
• 2-3 boiled chicken eggs (filling),
• 150 g butter (or butter + vegetable oil in different proportions),
• 1 raw chicken egg,
• 1 glass of kefir (or any milk - sour cream, whey),
• 0.5 teaspoon of soda,
• 0.5 tablespoon of sugar,
• a pinch of salt,
• from 2 to 2.5 cups of flour.

Unsweetened pie is an excellent snack. It goes well with first courses and drinks such as tea, kvass or milk. Therefore, we want to invite you to try the recipe hearty pie with cabbage in the oven. Its special feature is the yeast-free dough, which turns out very soft and tender!

Ingredients

For the test

• wheat flour - 220 g;
• butter - 200 g;
• chicken egg - 3 pcs.;
• sour cream (15-20% fat content) - 200 g;
• sugar - 2 tbsp. l.;
• salt - 2 tsp;
• baking soda - 1 tsp.

For filling

• chicken egg - 2 pcs.;
• white cabbage - 600 g;
• fresh dill - 50 g;
• salt - 1 tsp.

Cooking steps

Step #1. We present to your attention this wonderful recipe for savory cabbage pie without yeast. First of all, let's start with the filling. We need to hard-boil two fresh chicken eggs. This can be achieved as follows: wash the eggs well, then place them in a pan filled with cold water; place the pan on medium heat, and when the water boils, set aside for 8-10 minutes, after the time has elapsed, remove the pan from the heat and cool the eggs.

Try not to overcook the eggs so that the yolk does not become covered with a gray coating, then the pie will turn out tastier.

Step #2. Take white cabbage and rinse it thoroughly under running water. Young cabbage is best suited for the filling, as it will make your pie juicier.

After washing the cabbage, dry it with a towel to get rid of excess unnecessary water, and then finely chop the required amount of cabbage. No need to try to make more filling, rely on the recipe and your pie will turn out amazing!

Step #3. Take a deep bowl and place shredded white cabbage there, add salt to taste. Concerning food additives, then here you can deviate a little from the specified amount - it all depends on your preferences. Next, mash the cabbage thoroughly with active hand movements so that it releases the juice.

Step #4. Now you can put our shredded cabbage aside for a while and start preparing the base for the pie. Now you will learn a quick recipe for dough without yeast, which will go perfectly with cabbage and egg.
Take the butter, cut it into small cubes and place it in a separate bowl where you will knead the dough.

Step #5. Using a fork, mash the pieces of butter as well as you can.

Step #6. Beat 3 chicken eggs into the butter. Pay special attention to the freshness of this product! It’s better to play it safe and check to see if they are spoiled before adding eggs. To avoid unnecessary risks, you can simply break them into a separate bowl. Don’t skimp on clean dishes, because health is more valuable!

Step #7. Stir the egg-butter mixture, then add sugar to it and mix again. The ingredients need to be kneaded very thoroughly; this determines whether our dough will succeed.

Step #8. It's time to add fat sour cream, salt and soda to our egg mass. Continue stirring thoroughly until the oil lumps are eliminated. Then gradually add sifted flour to the resulting mixture.

Step #9. Knead the dough; it should resemble sour cream in thickness. Adjust the amount of flour yourself. A lot depends on the type of wheat flour, the manufacturer, etc. If you add the amount indicated in the ingredients, and the dough is still too liquid, then you can safely add the missing 20-50 g.

That's the whole recipe for our base. Thanks to him it turns out excellent dough for home baking. And note - we absolutely did without yeast!

Step #10. Let's return to our cabbage. While we were preparing the dough, she had to release a lot of juice. Just squeeze out the shredded white cabbage (we won’t need the juice!), add finely chopped dill to it and stir.

Step #11. Peel the cooled boiled eggs and cut into small cubes.

Step #12. Add the chopped eggs to the bowl with the cabbage and dill and stir. The filling is completely ready!

Step #13. Take any mold with a diameter of 25-26 cm and grease its bottom and sides with butter.

Step #14. Sprinkle the pan with a small amount of wheat flour or semolina to make the finished cake easier to remove.

Step #15. Now is the time to pour half of the prepared dough into the mold.

Step #16. Carefully place our filling on top of the base and level it.

Step #17. Pour the remaining dough over the filling.

Step #18. As you may have already noticed, this recipe homemade baked goods with cabbage is very quick and simple. Now all we have to do is send the mold to the oven to completely complete the cooking process. The pie should be baked in an oven preheated to 200 degrees for 30-35 minutes. Once the cabbage pie is well baked, remove the pan from the oven.

Now the cooking has come to an end, and we got a delicious unsweetened one. Let it cool for a while in an open oven or on the table, cut into squares or triangles and taste. The pie is ideal as a snack for tea or kvass, and can also be eaten instead of the usual bread. Before serving, the cabbage pie can be decorated with sesame seeds and herbs.

We hope you will like the recipe. Don't forget to leave a comment and bon appetit!

Dear readers!

Many housewives love to cook pies with cabbage. I would like to invite you to bake a very simple and very tasty cabbage pie without yeast. After all, not everyone can eat yeast dough, but they won’t refuse to try a delicious pie. Yes, and you need to spend a lot of time preparing yeast dough if you prepare it yourself.

I really like this pie, because in order to bake it you don’t have to bother looking for ingredients. All ingredients are available and available in any store.

INGREDIENTS:

• 300 g cabbage
• 75 g margarine
• 6 tbsp. spoons of flour
• 3 eggs
• 3 tbsp. spoons of mayonnaise
• 0.5 tsp soda

The ingredients are for 1 serving, but I usually use 2 servings to make the pie.

Quick cabbage pie

PREPARATION:

Wash the cabbage, chop finely, add salt, grind well and place on a baking sheet.

Melt the margarine and pour the cabbage on top. Gently mix the cabbage and margarine with a fork.

Preheat the oven to 160 degrees, place a baking sheet in it and bake the cabbage for 15 minutes. During this time, stir the cabbage 2-3 times so that it does not burn and softens well.

Add eggs, mayonnaise, soda and salt to the flour. Mix everything well. The dough turns out a little thicker than for pancakes.

Pour the prepared dough over the cabbage. Also mix lightly with a fork so that the cabbage is enveloped in dough.

Place the baking sheet in the oven and bake the pie for 30 minutes at the same temperature, 160 degrees.

A light cabbage pie without yeast is ready. Brew some tea, call your family and enjoy a delicious cabbage pie.

I’ll tell you honestly, I cooked it for the first time, I doubted that it would be tasty. But the neighbor who gave me this recipe assured me that cabbage pie

Pies in the house create warmth and comfort. But many housewives are afraid of fiddling with yeast dough, and the fact that it takes half a day of time. For this occasion, there is yeast-free dough. There is no need to wait for the dough to rise, you just need to mix the ingredients in the right proportions and you can bake. You can make pies and pies from this dough. They can be baked in the oven or fried in a frying pan.

To make a cabbage pie without yeast, we will need the products listed in the list.

Since the dough cooks quickly, let's start preparing the yeast-free cabbage pie with the filling. Finely chop the onion.

Let the onions sauté in vegetable oil.

Finely chop the cabbage.

We send it to cook until half cooked.

Place in a colander, let the water drain, and squeeze out excess liquid from the cabbage.

Add cabbage to the onion, add butter and fry together for about 7 minutes. The filling is ready.

Let's start preparing the dough. Pour kefir into a bowl and beat eggs into it. Kefir can be of any fat content, fresh or not. Stir. Add salt, sugar, baking powder. Stir with a whisk or blender.

Sift the flour.

Add the flour into the kefir in small batches and stir constantly. To make the dough tender and tasty, do not overdo it with flour. If you add too much of it, the dough will lose elasticity and the pies will be dense and clogged.

Place the dough on the table and knead until the dough begins to stick to your hands and the table. It should be soft, like an earlobe.

Roll out the dough into a baking pan, plus the sides with a small crochet. Roll the dough roller along the sides to remove excess dough.

Place cabbage on the dough.

Place lattice-shaped rolls on top of the cabbage. Grease the dough with yolk. Bake a cabbage pie without yeast in a preheated oven. Temperature - 200 degrees, 25-30 minutes. Cool the pie on a wire rack.

Bon appetit!

Jellied pie with cabbage without yeast on kefir is a very simple and tasty dish. Unfortunately, baking is by no means a diet menu. However, there is a recipe without eggs and yeast, with cabbage filling. Yeast-free pie with cabbage is perfect for fasting people and those watching their figure. In addition, this is a great option for recycling leftover kefir. Tasty and satisfying baking will not take much time, because the simplest batter is enough to prepare it. And they prepare it from products that are always in the refrigerator. All that remains is to quickly mix all the ingredients and put the dish in the oven. So, how to make a pie with fresh cabbage without yeast?

Ingredients for quick pie:

• 250 ml. kefir;
• 100 gr. margarine or butter;
• 1 teaspoon of soda;
• flour - 200-400g. (by eye until you get a dough similar to sour cream);
• filling: 100 gr. butter;
• 500 gr. cabbage;
• spices and a pinch of salt;
• green onions, dill or parsley.

How to cook cabbage pie without yeast in the oven:

Recipe for yeast-free dough for cabbage pie
Half an hour before cooking, you need to take out the kefir and butter and heat the products to room temperature. The butter can be melted in the microwave. Butter can be replaced with margarine or vegetable oil. If you preferred the latter, you need to add a little less - about 8 grams.
Pour soda into kefir and wait until bubbles appear. After the reaction has started, add oil and mix thoroughly. The amount of flour depends on its quality. The dough should be similar in consistency to thick sour cream. The yeast-free dough for cabbage pie is ready.

Preparing the filling
In the proposed recipe, cabbage does not require preliminary heat treatment. Therefore, we chop it finely using a grater or by hand. Add green onions and herbs. Grind the resulting vegetable mixture with salt until juice is obtained. We drain it and use it at our discretion. You can add grated carrots or onions to the cabbage filling. This will only add taste and piquancy to the cabbage pie made with kefir without yeast.

Cooking the pie in the oven
Pour half of the batter into the greased pan. Spread the cabbage filling. Pour the rest of the dough evenly over the future cabbage pie. If desired, sprinkle cheese on top of the pie. Preheat the oven to 200 degrees and bake the pie for about an hour.

You can experiment with fillings and add thinly sliced ​​potatoes, tomato paste, tomatoes, pickles.

Now you know how to cook a delicious cabbage pie without yeast in the oven quickly and easily. It is perfect for breakfast and contains a minimum of calories. The filling and dough can be prepared in advance in the evening, and in the morning you can quickly bake a delicious, hot dish. By the way, baking with cabbage using a quick dough is very tasty both hot and cold.

Watch the video on how to make quick yeast-free dough for cabbage pie

Hello my dears!

Today on our agenda is cabbage pie dough. Ah, that sounds so promising, right? Cabbage pie is something completely homey and cozy, straight from childhood. And who can argue that the most magical pies are baked by our wise grandmothers. We will comprehend the theory, so that later in practice we can approach their culinary magic.

Have you ever thought that pie is like Lego? Play and combine. There are always several dough options, and if you multiply them with filling options, each time a new delicious story emerges.

Types of dough for cabbage pie

Believe me, there is a lot of room for imagination here! Firstly, we can do yeast-free pie, and then here are your options:

1. Kefir dough. A sort of light and quick analogue of yeast dough. Well, kefir that has stagnated in the refrigerator, which obviously no one will drink anymore, can be used by putting it into something delicious from the oven.
2. Sour cream dough. It turns out tender and crispy, it is rather a variation from the field of puff pastry. So, if a lonely open jar of sour cream is your case, this recipe is waiting for you.
3. Simple yeast-free dough, which can be kneaded even in water. There are generally a minimum of ingredients and gestures, and if time is short, then why not?
4. Dough for quick jellied cabbage pie. It comes out liquid, and the jellied pie just begs to be called “lazy.” And also “cabbage charlotte” - this is also said about him. We can bake it either in the oven or in a slow cooker - another plus.
5. Well, then comes the heavy artillery - yeast dough. It is with this that those same airy and porous grandma’s miracle pies come out of the oven. Many people are frankly afraid of dough recipes with yeast. And then, having done it once, they do it again and again. Yes, it takes more time, but if you carefully follow all the steps, everything will work out, don’t doubt it!
6. A special highlight of our today’s program will be ready-made puff pastry. Here everything is easier than ever - reach out to the freezer and take out the package you bought in advance. But there are also some nuances, about them below.

Well, since they told A, now there’s no getting away from B, and therefore...

To begin with, several options for fillings for cabbage pie

Let's immediately decide that we always shred the cabbage for the filling into thin strips, which we then cut crosswise into 2 or 3 cm pieces. This is so that when biting it does not “stretch” out of the pie. Aesthetics are no less important to us than taste and aroma, right? Well, decide which of the fillings will go down well in your family:

1. Cabbage filling “like our grandmothers do”

Grocery list:

• cabbage - 1 strong head
• onions - 3 or 4 heads
• butter - 100 g
• boiled eggs - 5 pcs
• dill, green onions - a modest bunch each
• vegetable oil - a little for frying
• salt and spices - to your taste

Preparation:

1. Heat vegetable oil in a suitable frying pan (medium heat will be just right), add salt and a pinch of sugar. Sauté the onion in oil until pleasantly translucent. The onion itself, meanwhile, is pre-cut into thin half rings.
2. Pour boiling water over the cabbage, already prepared as we agreed, lightly salt it and wait until it boils (here we need high heat), and then boil for 5 to 7 minutes until soft.
3. Remove the liquid from the cabbage (it’s convenient to do this through a colander), rinse it thoroughly with cold water and leave to drain.
4. Next, we will take the cabbage with our hands, “squeeze” the remaining liquid out of it and place it in a bowl with onions.
5. Without being lazy, mix the filling in the frying pan and add butter to it. We will not remove from the heat for another 2-3 minutes so that the butter melts. Let's cool.
6. We will cut the boiled eggs quite coarsely, and we will chop the greens into smaller pieces. Combine them with the cabbage-onion mixture and season with your favorite spices.

That's it, you can put it in the pie!

Here are two small life hacks for you:

• add the eggs to the completely cooled cabbage and onion mixture, this is important. Otherwise, the yolk will dissolve and be “lost” in the filling.

• You can easily make this filling for future use by preparing more at once and putting some in the freezer.

2. Recipe for the classic filling (with cabbage and carrots)

Grocery list:

• cabbage - 1 small head
• carrots - 2 or 3 medium sized pieces
• boiled eggs - 3 pieces
• oil for frying - butter or vegetable, whatever you like
• salt and spices - of your choice and taste

Preparation:

1. We will grate the carrots coarsely, and chop the cabbage, as agreed above.

2. Arm yourself with a frying pan and add vegetables to the heated oil, mix and simmer for 30-40 minutes until softened.

3. Let the filling cool, add chopped boiled eggs and spices. Ready!

3. Our usual filling of cabbage, carrots and onions with the addition of tomato

Grocery list:

• cabbage - 1 medium sized head
• onions - 3 medium heads
• carrots - 1 large or 2 small ones will do
• tomato juice
• oil for frying - butter or vegetable, whichever is closer to you
• sugar, salt, ground pepper, bay leaf

Preparation:

1. Let's process the vegetables - grate larger carrots, cut the onion into thin half rings, and chop the cabbage using our universal method.
2. Let's take a little vegetable oil, fry carrots and onions in it for a short time, and then add cabbage, salt, ground pepper, and don't forget about sugar (here focus on your taste sensations).
3. We will simmer until the juice that the cabbage gave evaporates, after which we will add tomato juice and add a bay leaf (here it is if desired).
4. Let's keep it all in the pan for a while, then get rid of the remaining liquid by draining it through a colander. All you have to do is let it cool and you can add the filling to the dough!

4. For those who like something savory - stuffing with sauerkraut and carrots

Grocery list:

• sauerkraut - 300/400 g
• carrots - 1 piece
• onion - 1 small head
• sugar - 0.5 tsp.
• ground pepper and salt - as much as you like
• vegetable oil - a little for frying

Preparation:

1. Let's grate the carrots, this time take a medium grater, and cut the onion into medium cubes.
2. Fry the vegetables until they are ready in heated vegetable oil.
3. We’ll squeeze the sauerkraut, sparing no effort, add it to the vegetables, add salt and pepper right away, and don’t forget about the sugar.
4. Now simmer for another 25-30 minutes (here we need a small fire), do not forget to stir from time to time. That's it, let it cool and we can put it into the pie.

These are just a few basic filling options. Now you can turn on your imagination and complement each of the options with those ingredients that are most loved in your home. Eg:

• dairy products. Try using milk (or even cream) when stewing the filling, you will see how delicate the taste becomes. And grated cheese will add volume and sound to the filling. It can be mixed into the filling until smooth, or simply spread over it as an additional layer.
• mushrooms themselves ask to be added to our cabbage, right? They are stewed together with carrots and onions, waiting for the liquid that was released at first to evaporate.

In fact, you can add any products to the filling that seem suitable to you. Gastronomic experiments are what moves culinary art forward.

So, we have studied the theory of the dough, we have decided on the variety of fillings, let’s move on to practice. Go!

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Grocery list:

• flour - 500g
• kefir - 200 ml
• eggs - 2 pcs
• vegetable oil - 2 tbsp.
• sugar - 2 tsp.
• salt - 1 tsp.
• soda - a pinch

Preparation:

1. The flour, which we have prudently sifted in advance, mix it thoroughly with sugar, as well as salt and soda. It’s even better to do it with a whisk. Then all the components of the dry mixture will “disperse” evenly in it, and the finished pie is guaranteed to have nothing that crunches in your teeth. Plus, we will saturate the mixture with oxygen, which we really need so that the dough can then rise properly and become airy.
2. Pour kefir into the prepared dry mixture along with eggs and vegetable oil. Without being lazy, we will knead until it all becomes a homogeneous substance. The dough will be elastic and pleasantly elastic, with a consistency close to yeast.
3. Let's let it sit for a while so that the gluten develops. contained in the flour is properly swollen.
4. We divide it equally and we will roll the layers. The cabbage filling will go to the bottom one, you can simply cover the top with the second one (the main thing is to carefully pinch the edges) and do not forget about brushing with egg yolk. You can go the other way - cut the top layer into strips, which are laid out on top of the filling in an appetizing mesh.
5. Place the pie in the oven at 180 g and enjoy the aromas spreading throughout the kitchen. It is usually baked for 40-50 minutes.

2. Dough with sour cream for a tender cabbage pie

Grocery list:

• sour cream - 100 ml
• flour - 300 g
• baking powder - 1 tsp.
• egg - here we will make do with 1 piece
• butter - 150 g
• salt - 0.5 tsp.
• sugar - 1 tbsp.

Preparation:

1. Let's combine all the dry ingredients of the recipe, which is flour and salt, plus sugar and baking powder.
2. Now add the egg and sour cream to them, stir thoroughly.
3. Place the chilled butter into the resulting mass, which we cut in advance with a cold knife into 1×1cm cubes, and now quickly (this is so that our butter does not have time to melt from the heat) knead the dough.
4. Form the dough into a ball, wrap it in cling film and put it in the refrigerator for an hour.
5. Next, roll out two layers. Prick the bottom one with a fork - it will take on the filling. We’ll decorate the top one to your taste - flowers and leaves cut out from dough will come in handy here, or, as in the recipe above, we’ll make a neat mesh.
6. Brush the pie with egg, put it in the oven, now all you have to do is wait for it to be ready - this is about 40-50 minutes.

By the way, take note of a couple of tricks:

• There is usually too much of a whole chicken egg for greasing the pie. And, in order not to place its remains somewhere later, you can take a quail egg for these purposes.
• A good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizingness and give a slight crunch to the taste.

3. Jellied dough for a delicious “lazy” cabbage pie

Grocery list:

• kefir - 250 g
• sifted flour - 250 g
• eggs - you will need 2 pieces
• butter for greasing - 10 g
• soda - 1 tsp.
• salt - 0.5 tsp.

Preparation:

1. Mix soda and salt in kefir, cover and send to a warm place, let it stay there for 10 minutes.
2. Now add eggs to the kefir, which has grown considerably in volume, and beat the mixture.
3. We carefully mix the sifted flour with the already obtained workpiece. The result will be a fairly liquid dough, everything is ok, that’s how it was intended.
4. To further facilitate our own efforts to remove the pie, we will line the form with parchment, and, in turn, do not forget to coat it with butter.
5. Pour in half of our batter and place the pre-selected and prepared filling on it. All that remains is to pour the remaining half of the dough on top of the cabbage. We put our lazy pie in the oven. We will bake the oven at 180 degrees, this will take 40 or 50 minutes.

A nice bonus of the jellied pie (besides, the recipe is primitive and requires minimal time) - it is very convenient to bake it in a multi-cooker assistant.

4. Dough without yeast for the simplest cabbage pie

Grocery list:

• flour - 500 g
• butter - 250 g
• salt - 0.5 tsp.
• egg - 1 piece will be enough
• water (or maybe milk) - 25 ml

Preparation:

1. Let's combine the flour, which we first sift as always, and salt.
2. Chop the butter, still cold, into cubes, put it in flour and quickly chop it all with a knife until the mixture becomes fine crumbs.
3. Beat the egg, add water (or milk), stir it all one more time and add this mixture to our chopped crumbs.
4. Let's knead the dough (of course, imagining in the process how delicious our pie will turn out).
5. All that remains is to keep it in the refrigerator for about 20-30 minutes, and then arm yourself with a rolling pin and form the cake.
6. We wait for readiness at the same 180 degrees.

5. A simple recipe for yeast dough for your favorite cabbage pie

Grocery list:

• flour - 640 g
• milk - 250 ml
• egg - 1 pc.
• pressed live yeast - 30 g (or replace with dry yeast - then 10 g)
• vegetable oil - 4 tbsp.
• sugar - 5 tsp.
• salt - 0.25 tsp.

Preparation:

1. First, grind the egg, salt and sugar.
2. Let the yeast disperse in warm (just not hot, at a temperature no higher than 30 degrees!) milk, add the already prepared egg to it, mix everything.
3. Little by little, in several batches, we will add sifted flour to our mixture of eggs and milk, and so gradually knead a very elastic dough.
4. Finally, add vegetable oil and knead the dough one more time. It will be pleasant to the touch and slightly glossy in appearance.
5. Now we cover our yeast dough - it’s time for it to go to the rise in a cozy and warm place, 20-30 minutes will be just right.
6. Let's wait, make sure that the dough has grown significantly, knead it and let it rise again. All!
7. Next, everything is as usual - we form the pie in such a way as to amaze the family not only with its taste, but also with its appearance (a yeast pie deserves some effort in decorating it). We put it in the oven, which is already waiting at 180 degrees. We are waiting and looking forward!

And the main life hack that works 100% with yeast dough is to do it slowly and only in a good mood!

6. Cabbage pie made from ready-made puff pastry

Here the only question is choice, because ready-made puff pastry also available with yeast and without yeast.

The main difference between one and the other is the number of layers. Dough without yeast, as a rule, has 140 or more. But for yeast dough, 30 layers would be a good indicator. As they say, feel the difference.

And therefore, yeast puff pastry is softer, rises better and grows in volume during baking. And, oddly enough, it is lower in calories - about 240 kcal per 100 g.

But yeast-free puff pastry, since there are many more layers in it, and oil is hidden between them, already has 450 kcal per 100 g. This dough is drier, and the layers in the finished baked goods are better defined.

There are no particular differences in taste between them, so only your preferences play a role here.

Another nuance is that store-bought puff pastry should be thawed at room temperature, and here it is important to avoid high heat in the kitchen, because then the butter between the layers can melt and, in fact, the effect of puff pastry itself will not manifest itself during baking.

Ugh! As you can see, the simple phrase “cabbage pie” hides a wide scope for experimentation and creativity. Go ahead and find your perfect pie.

And in between experiments in the kitchen, be sure to stop by, we still have a lot of interesting things in store. Bye bye!

Delicate pie with cabbage is a pastry that occupies one of the most important places on the table in many families. To prepare it you need simple, universal products, and the result pleases all family members.

Recipe for cabbage pie made from yeast dough

The yeast dough makes very beautiful and aromatic baked goods, and the cabbage filling is very healthy, tender and juicy.

1. Sift half the flour into a deep container, add yeast, sugar, warm milk and one egg beaten with salt and a small amount of vegetable oil, mix;
2. Gradually add the rest of the flour to the mixture, knead the elastic dough, which must be kneaded well and beaten, throwing it on the table, cover with a towel and leave for half an hour;
3. Fry onion cubes in vegetable oil, add grated carrots to it, simmer for a few minutes, add salt, spices, chopped cabbage into thin strips and kneaded well, pour in a little water, add salt and cook for 10 minutes;
4. Place the filling in a colander, allow excess liquid to drain, add boiled and grated eggs to it, mix;
5. Divide the slightly risen dough into two equal parts, roll out one of them using a rolling pin, place in a mold lightly sprinkled with semolina;
6. Place the filling on top, distributing it evenly and cover with the rolled out dough, pinch the edges of the pie, make several punctures with a fork, brush with beaten egg, cover with a towel and leave for 25 minutes;
7. Bake in the oven for 1 hour at 200 degrees.

To make the pie not only tasty, but also beautiful, it can be decorated with various curls and braids made from leftover dough.

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Lazy cabbage pie without yeast with egg

One of the most simple pies, which can be prepared in just an hour - lazy. You just need to knead the dough and make a light filling.

Ingredients:

• margarine – 80 grams;
• salt;
• soda – 0.5 teaspoon;
• eggs – 4 pieces;
• flour – 7 tablespoons;
• 0.3 kilograms of cabbage;
• 70 milliliters of mayonnaise.

Cooking time: 50 minutes.

Calorie content per 100 grams: 130 kcal.

The pastries are very pleasant and delicate taste, it is best served hot, cut into portions.

Jellied cabbage pie with kefir in the oven

If you have absolutely no time for baking, but want to treat yourself to something tasty, you can bake a jellied pie with cabbage.

Ingredients:

• 1 glass of kefir;
• 150 grams of margarine;
• salt;
• 1 teaspoon of soda;
• seasonings;
• 0.5 kilograms of cabbage;
• greenery;
• flour.

Cooking time: 80 minutes.

Calorie content per 100 grams: 137 kcal.

1. Pour kefir into a deep bowl, add soda to it, let stand for 10 minutes;
2. Add soft margarine to the container, mix, add flour, prepare a dough whose consistency will resemble sour cream;
3. Cut the cabbage into very small strips, add chopped herbs, a little salt and spices to taste, knead a little;
4. Pour half of the dough into a greased form, lay out the filling, pour in the remaining liquid;
5. Bake in the oven for 65 minutes until a nice crust forms.

This pie is best served hot, it is very tender, and the crust is crispy and golden brown.

Open pie with minced meat and cabbage

Baking with minced meat and cabbage filling is very popular in many families. It is quite easy to prepare, so even an inexperienced housewife can please her family with its taste.

Ingredients:

• 400 grams of flour;
• 0.25 kilograms of cottage cheese;
• baking powder – 5 grams;
• salt;
• 3 eggs;
• 0.2 kilograms of margarine;
• cabbage – 600 grams;
• 0.3 kilograms of minced chicken;
• carrots – 200 grams;
• seasonings

Cooking time: 110 minutes.

Calorie content per 100 grams: 165 kcal.

1. Mix baking powder, margarine, salt and flour in a bowl, add mashed cottage cheese, beaten eggs, prepare the dough, cover with film and put in the refrigerator for an hour;
2. Fry shredded cabbage with grated carrots in vegetable oil, add water and simmer for 10 minutes;
3. Place the minced meat in a frying pan with oil, keep in the frying pan for 10 minutes, stirring constantly;
4. Combine cabbage with minced meat, salt and add seasonings to taste;
5. Roll out the dough, place in one large or two small molds, add the filling and bake for 25 minutes at 210 degrees.

Even small children will definitely like this open pie; it is nutritious and tasty.

Layer pie with cauliflower and broccoli

Layer pies always turn out very airy, light and tender. To prepare them, you can use ready-made puff pastry purchased at the store or make it yourself.

Ingredients:

• 0.4 kilograms of puff pastry;
• ham – 200 grams;
• 200 grams of cheese;
• eggs – 3 pieces;
• cauliflower – 0.3 kilograms;
• 200 grams of broccoli.

Cooking time: 35 minutes.

Calorie content per 100 grams: 144 kcal.

1. Wash broccoli and cauliflower, divide into inflorescences and blanch for 5 minutes in slightly salted water;
2. Using a slotted spoon, place the cabbage in ice water, cool, drain in a colander and dry;
3. Cut the ham into small pieces;
4. Grate cheese and boiled eggs;
5. Combine all filling ingredients in a bowl and stir;
6. Roll out the dough to the size of the mold, lay it out, put the filling, and cover the top with a second layer of dough, pinch the edges, make small cuts with a knife, brush with beaten egg and two tablespoons of water;
7. Cook for 25 minutes at 180 degrees.

If you buy puff pastry to make a pie, then it is better to take it in the form of squares - it’s much more convenient and easier to work with it.

Cabbage pie is a pastry that no one can remain indifferent to. You can cook it using yeast, puff pastry, shortbread and other types of dough, and every time the result will exceed all expectations.

Cabbage should be chosen only good and fresh, without damage or black leaves. You can use early or late varieties, depending on the time of year. Early vegetables are distinguished by lightness and tenderness, while late varieties are elastic and coarser, so such cabbage must be stewed with the addition of liquid so that it does not burn.

The filling will be more aromatic if you add other vegetables to it - carrots, onions, fresh herbs. Spices will also give it a rich and pleasant taste - ground pepper, paprika, suneli hops, but there should not be very many of them.

It is best to shred cabbage using a special knife that cuts it into thin strips. Before stewing, the chopped vegetable must be crushed well with your hands, sprinkled with salt - this way it will become soft and cook quickly.

If the cabbage pie is baked longer than necessary in the oven, you can soften it a little by greasing it with vegetable oil and covering it with parchment paper and a towel. After standing like this for about 20 minutes, it will become soft and tender.

As a filling, you can use not only white cabbage, but also cauliflower and broccoli. Vegetables must be fresh and undamaged. Freshly cut cauliflower differs in milky color, heavy weight and attractive appearance. For comparison, you can take several heads of cabbage and choose the one that is small in size but heavy in weight.

will be appropriate as festive table, and for every day. Once you try the cabbage and egg pie, you will surely fall in love with this recipe and take it to your piggy bank.

Masha shared the recipe for this cabbage pie with me, there are several of hers on my website family recipes and they are all divinely tasty and, most importantly, in my opinion, easy to prepare and healthy. I highly recommend trying this, a very popular dish of vegetables and vegetables in the Caucasus.

Cabbage pie recipe

If you are a cabbage lover, then to avoid the temptation to gobble up the filling right away, and it turns out very tasty, although easy to prepare, take a little more cabbage.

• cabbage - about 1 kg;
• onions - 1-2 heads;
• eggs - 2-3 pieces;
• butter - 1 pack;
• sour cream - 200 grams;
• flour - 3 cups;
• salt, pepper - to taste.

Quick cabbage pie recipe

Any pie consists of dough and filling. The dough, as I wrote above, will be yeast-free, so even novice cooks can easily handle it, and the filling will be cabbage and egg. Let's start with the filling.

The cabbage pie filling is delicious.

There are 2 small nuances in my filling. The first is, of course, it’s better to cook from young cabbage, since the season has already arrived, and the second caveat is that it’s better not to simmer the cabbage completely until soft, but to slightly undercook it, then in the finished pie the cabbage will not be slimy, but will have a good consistency.

So let's get started!

1. Peel the onion and cut it as desired. I like to cut it not very finely, into quarters of rings. Lightly fry in preheated vegetable oil.
2. Remove the top leaves from the cabbage and chop finely. Add the cabbage to the onion and fry until it slightly softens.
3. Remove the pan from the heat, pepper and salt to your taste. At this stage, you can add your favorite spices and herbs.
4. Chop the hard-boiled and shelled eggs, add to the filling and mix everything.

Yeast-free pie dough

The dough, like the filling, is very easy to prepare.

1. Melt a stick of butter either in the microwave or in a water bath. No need to boil, just melt.
2. Let cool slightly and add 200 grams of sour cream to the butter. Mix everything thoroughly.
3. Sift the flour and add it little by little, kneading the dough. As a result, we should have a very elastic dough that can be easily rolled out with a rolling pin.
4. Turn on the oven and preheat it to 180−185°C.
5. Line a baking tray with baking paper or foil and grease with vegetable oil.
6. Divide the dough into 2 unequal halves. Roll both halves into a ball. We roll out most of it into a layer suitable for the size of the baking sheet. Roll the rolled out dough onto a rolling pin and use it to transfer it to a baking sheet.
7. Place the filling on the dough, distributing it evenly over the entire surface, leaving 1.5-2 centimeters of clean dough on the sides so that you can seal the edges.
8. Roll out the second part of the dough, cover the filling with it, seal the edges and grease the surface of the pie with raw yolk.
9. Place in a preheated oven at 180-185°C and bake for approximately 30 minutes.

Ready! Bon appetit! Delicious both warm and cold.