Cabbage pie in the oven is quick and tasty

Fragrant, tasty, beautiful homemade pies are the pride of any housewife. They are prepared with a wide variety of fillings, sometimes even very exotic ones. But still, the most popular among domestic gourmets are baked goods with the usual traditional filling. The delicious pie with sauerkraut won special love and recognition from connoisseurs. Any housewife can boast of the recipe for her own signature pie with this truly folk filling. After all, sauerkraut is a very affordable product, and baked goods with such filling can be served both as an independent dish for tea, and as an addition to first courses - soups or borscht.

There are a large number of ways to prepare a pie with sauerkraut - in the oven, in the oven, in a slow cooker, from yeast dough, yeast-free dough, puff pastry, sour cream, kefir and even semolina. Usually the process does not take much time and effort. Whatever method is preferred, without a doubt, a pie with sauerkraut (you can choose a recipe with a photo in the article) will certainly turn out tasty and satisfying. Baking will not only pleasantly surprise and delight your household, but will also bring the atmosphere of a real cozy home holiday into quiet family everyday life.

Filling

Meanwhile, prepare the cabbage filling: fry the onion, previously cut into small cubes, in oil (vegetable) until golden brown. Then add fresh cabbage (finely chopped). The mixture of vegetables is stewed for 10 minutes, after which sauerkraut is added there. The mass is simmered for about five more minutes, after which the filling can be considered ready.

The ratio of sauerkraut and fresh product in the filling provided for in this recipe for sauerkraut pie can be 1:1, but it is quite possible to allow any deviations in either direction depending on the personal taste preferences of the housewife. The filling does not need to be salted, since sauerkraut contains a sufficient amount of salt. It is better to add one teaspoon of sugar to slightly soften the acidity of the product.

From kefir dough

Ingredients: a small head of cabbage, a faceted glass of full-fat kefir, 2 eggs, a handful of grated cheese, ¾ tbsp. high-grade flour, 3-4 slices of ham, ½ teaspoon of soda.

1. Cabbage is chopped into small pieces. Next, it is stewed until half cooked in a minimum amount of oil. If desired, you can add carrots to the cabbage.
2. While the filling is simmering, you can take on the dough. For it, all the products stated in the recipe are gradually combined, except for ham and cheese. The latter need to be finely chopped and combined with ready-made cabbage. Ham can be replaced with chicken.
3. The dough is mixed with the filling and placed in an oiled pan.

The kefir pie is baked for 35-45 minutes at 200 degrees. Recommended cooking time may vary depending on the thickness of the product.

How to knead the dough?

Yeast dough, in accordance with this recipe for pie with sauerkraut, is prepared as follows:

1. After the yeast has risen, quickly melt the margarine, add egg white and salt (do not use the yolk at this stage, it will be useful later), pour in the yeast dissolved in milk and knead the dough, into which wheat flour is gradually added ( sifted).
2. Then knead the dough. Its consistency should not be too tight, the main thing is that the dough is sufficiently plastic and not particularly sticky to your hands.

Pie with cabbage, egg and cheese in a slow cooker

Cooking time: 110-115 minutes. We will need: a whisk, bowls, a slow cooker. Number of servings: 5.

Ingredients

Step-by-step preparation

1. Cut the cabbage into arbitrary pieces and carefully mash it with your hands so that it releases the juice.

2. Place the butter in the multicooker, select the “Baking” option (30 minutes) and wait until the butter melts.

3. Then add chopped onion and fry for 4 minutes.

4. When the onion becomes soft, add cabbage to the multicooker, stir and cook with the lid closed until the program ends.

5. Transfer the finished cabbage and onions to a plate and let cool.

6. For the dough, mix the eggs with salt and beat with a whisk until a thick foam forms.

7. Add sour cream and mayonnaise to the egg mixture and mix all the ingredients together.
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8. Gradually add flour and baking powder to the liquid mixture and mix to form a uniform dough.

9. Cut the cheese and boiled eggs into small pieces of arbitrary shape and mix with the prepared cabbage.

10. Pour half of the dough into the bottom of the multicooker.

11. Place the filling on top and fill with the remaining dough.

12. Close the multicooker lid and select the “Baking” option (60 minutes). When the program ends, take the pie out of the multicooker and cut it into manageable pieces.

Video recipe for pie with cabbage and egg in a slow cooker

In this video you can familiarize yourself with the stages of preparing a pie with fresh cabbage, eggs and cheese in a slow cooker.

In the autumn, you can make a wonderful pie with cabbage and mushrooms. You can add both wild mushrooms and champignons to its filling. You can bake a jellied pie with cabbage from the batter. It is prepared very simply, and most importantly - quickly. If you don’t want to bother with preparing the dough, you can make a cabbage pie from puff pastry. It turns out to be a very light and airy kefir pie.

Cabbage pie with eggs will definitely please your friends and family , because it is simply impossible to resist. Friends, how do you prepare a pie filled with cabbage and boiled eggs? Do you prefer to use fresh or sauerkraut for the filling? Tell us about it in the comments.

How to form a pie?

The finished yeast dough is divided into two parts. One part is placed in a mold, which is pre-greased with margarine. Sides (small) are sculpted along the edges of the form. Then lay out the filling and cover it with the second half of the dough. The edges of both layers of dough are pinched so that the filling does not peek out.

How to bake a pie with cabbage and salted mushrooms

How to bake a pie with cabbage and salted mushrooms to pamper your loved ones with a delicious delicacy?

• Flour 500 g;
• Eggs - 3 pcs.;
• Sour cream - 200 ml;
• Dry yeast - 1 tsp;
• Sugar - 1 tbsp. l.;
• Salt - ½ tsp;
• Vegetable oil - 40 ml;
• Salted mushrooms - 300 g;
• Cabbage - 400 g;
• Onion - 2 pcs.;
• Butter - 2 tbsp. l.;
• Ground black pepper - 1 tsp.

Pie with cabbage and salted mushrooms is prepared as follows.

Add dry yeast to the sifted flour and mix.

Mix sour cream with eggs, sugar, vegetable oil, salt, and then beat.

Add flour, stir and knead into an elastic dough. Cover with a towel and let the dough rest for about 1 hour.

Fry the onion in butter until transparent, add the diced mushrooms and fry for 20 minutes over medium heat.

Chop the cabbage into strips, add butter and fry over low heat for 15-20 minutes.

Mix with mushrooms and onions, place in a bowl and let cool.

Knead the dough again, divide into two halves and roll out.

Place one part in the mold, lifting the sides, put the filling on top and level it out.

Cover the filling with the second part of the dough and pinch the edges of the dough with your hands.

Leave the cake for 20 minutes to “straighten” and place in the oven for 30 minutes at 180°C.

How to decorate baked goods?

To decorate the sauerkraut pie prepared according to this recipe, leave a small piece of yeast dough, which is divided into several parts, after which flat ovals and circles are molded by hand. Cuts are made along the edges of the dough figures with a knife, after which flowers are created from circles, and leaves are created from ovals. The decorations are then placed on the surface of the pie.

This recipe for pie with sauerkraut does not necessarily require decorations; you can do without them: the baked goods turn out very tasty and beautiful even without decoration. But for the youngest eaters, the presence of a peculiar flower bed of dough on the surface of the pie is not only great fun, but also increases appetite.

Lenten baking recipe

Fasting requires you to give up animal products.

In this case, you can prepare a Lenten pie with sauerkraut using the following ingredients:

1/2 pack of margarine; 80-90 ml olive oil; 2.5 cups flour; a little baking powder; a pinch of sugar; cabbage; onion; garlic; tomato paste; salt and seasonings.

Making Lenten baking:

Cut the margarine into pieces and grind with flour.
Add olive oil, sugar and baking powder, knead the stiff dough. We put the base in a warm place for half an hour, and at this time fry the filling, then cool. Separate 2/3 of the dough, roll it out and place it on a baking sheet, leaving the sides, and then send it to warm up in the oven for 6-7 minutes. Remove the dough from the oven, distribute the filling, cover with the rest of the base, pinch the edges and put back for half an hour. Advice. To make the cake beautiful, after baking the surface can be greased with a small amount of vegetable fat.

Finishing touches

Before putting the cake in the oven, it is brushed with egg yolk - this is how the product turns out ruddy and unusually beautiful.

Then the oven is preheated to 180 degrees. Meanwhile, the cake is placed in a warm place to rise slightly.

After the oven has warmed up to the desired temperature, the product is sent into the oven. Bake for a little over half an hour.

There are usually no problems with checking the readiness of a dish: as soon as the wonderful aroma of fresh baked goods begins to spread throughout the house, you can call your household members to the table.

Another option

To prepare the filling you will need:

• 400 grams of sauerkraut;
• two onions;
• 150 grams of leeks;
• a little salt, pepper, cumin (to taste);
• two tablespoons of butter (butter);
• 200 grams of cheese (hard);
• 150 grams of bacon;
• 150 grams of sour cream;
• two eggs.

To prepare dough (yeast) use:

• 250 grams of flour;
• salt (to taste);
• 20 grams of butter (butter);
• 150 ml water;
• 10 grams of yeast.

The energy value of 100 grams of the composition is 178 kcal. The process takes about one and a half hours.

Preparation

They work like this:

1. Yeast is diluted in warm water, the dough is placed in a warm place, where it rises for 15 minutes. The butter (butter) is softened, then mixed with flour and salted. Next, the mixture is combined with yeast, the dough is kneaded and set aside for half an hour, covered with a napkin.
2. Then the cabbage (sauerkraut) is squeezed out, freeing it from excess juice. Bacon is cut into small pieces. Chop the onion and fry it in butter for 2 minutes. Then add cabbage (sauerkraut) and a little water to the onion. The resulting mixture is simmered for 15 minutes. Bacon is fried in a frying pan separately. Beat eggs and mix with sour cream. Grate hard cheese.
3. Stewed sauerkraut (cooled) is combined with grated cheese, a mixture of sour cream and eggs and bacon (fried).
4. Place the dough into the mold, rolled out into a round layer, so that there are sides up to 5 cm in size at the edges. Next, cover the mold with a towel and leave to rise for about a quarter of an hour.
5. After this time, the finished risen dough is pricked with a fork in several places. The prepared filling is evenly distributed over it.

The pie is baked for 40 minutes in an oven preheated to 200 degrees. The baked goods must be cooled before serving.

With potatoes added to the filling

You can combine cabbage in the pie filling with boiled potatoes, and to create a “waste-free production”, it is permissible to make the dough using the broth in which the tubers were boiled.

To work you will need:

2 cups potato broth; egg; flour; salt; soda; table vinegar; sauerkraut; boiled potatoes.

Prepare cabbage pie with potatoes:

Mash the potato tubers, cool slightly, mix with cabbage, adding salt.
Beat the egg, dilute with potato broth, add baking soda, slaked with vinegar, then add flour and baking powder. Knead the dough and let it stand for half an hour, then roll it out and divide it into two parts. Place one layer on a baking sheet, distribute the filling and cover with another, and then pinch the edges. It will take at least 40-45 minutes to bake the pie.

Classic recipe for pie with sauerkraut on kefir and soda

It's no secret that preparing yeast dough is somewhat labor-intensive. If time is running out and you really want a pie, you can bake it with kefir. The dough will not be sour, but quite bland, but no less soft and tasty. In addition to yeast dough, different types of dough are kneaded with kefir: soda dough, shortbread dough and jellied dough.

A classic yeast-free (soda) pie with sauerkraut is made very quickly and easily. You will need:

• two eggs, beaten with one glass of kefir;
• half a teaspoon of salt;
• butter (butter or vegetable) - 3 tbsp. spoons.

Yeast dough pie with sauerkraut and honey mushrooms

Let's prepare a traditional version of the pie from yeast dough, adding heels to the filling. If you have fresh mushrooms, that’s great, but you can just as well use frozen ones.

The basis:

• 200 ml milk;
• 1 egg;
• 1 teaspoon dry instant yeast;
• 1 tablespoon sugar;
• 1 teaspoon (incomplete) salt;
• 2 tablespoons vegetable oil;
• 3 cups flour.

Filling:

Prepare regular yeast dough. Since our yeast is quickly soluble, we mix it with sifted flour (1 cup) and sugar. Mix this mass with warm milk and set aside for fifteen to twenty minutes.

Beat the egg with salt. Pour it into the risen dough, and add vegetable oil there. Add more flour and knead. We get a very soft dough that does not stick to the table or hands. Place the dough in a deep bowl with a lid and place in a warm place for one hour.

Prepare the sauerkraut, squeeze it out of the brine. We wash the mushrooms; if the mushrooms are too large, then chop them. Pour 0.5 cups of water into the frying pan, add honey mushrooms and simmer over low heat until tender (15-30 minutes). Towards the end of the stewing, the liquid has evaporated, add vegetable oil to the mushrooms and fry them a little.

In another bowl, simmer sauerkraut with a little water. Add butter to the finished cabbage (without liquid). Mix cabbage with mushrooms. Cool the filling.

Roll out the finished dough into two equal layers. In one of them we make slits with a special roller for creating a lattice or simply with a knife. Place the whole layer on a baking sheet or in a mold (don't forget to grease the dishes with oil). Place the filling on it, leaving the edges free.

We place a layer with cuts on top and pinch the edges. Leave in a warm place for twenty minutes. Then, using a brush, cover the surface of our pie blank with the beaten egg. Bake at 180 degrees for approximately 50 minutes.

Description of cooking method

Mix the dough products, add 2 cups of flour, pre-mixed with 0.5 tsp. soda The resulting simple dough will rise due to the reaction of soda with kefir acid. Then preheat the oven.

The filling is prepared from shredded cabbage, which is first simmered in a frying pan in oil. Add salt. In order to bind the main component, add 1 egg (raw) to the cabbage filling. Then all the ingredients are mixed. Next, half the dough is placed on a mold (well oiled), then the cabbage is laid on top of the dough. Next, the filling is covered with the second half of the dough. The pie is placed in a hot oven and left to bake at 180 degrees. Readiness is determined by inserting a dry toothpick into the dough.

How to make a jellied pie?

It doesn’t take much time to prepare a jellied pie with sauerkraut. The dish turns out very tasty and satisfying. You can either prepare it for a family dinner or serve it on the table if unexpected guests suddenly show up.

According to the following recipe, jellied pie with sauerkraut is prepared very quickly and simply. The dough turns out so liquid that you can pour it over the cabbage (and other) filling. What should be the procedure?

Pie with cabbage and mushroom filling

• 1 kilogram of yeast dough;
• 800 grams of sauerkraut;
• 5 onions;
• 5 pieces of eggs;
• 550 grams of champignons;
• salt, sugar, pepper, spices to taste;
• 2 tablespoons sunflower oil;
• 1 yolk.

1. Sauerkraut, onions and champignons must be finely chopped.
2. Heat sunflower oil in a frying pan and add cabbage. Fry until soft.
3. Separately, fry the onion, champignons, salt, pepper and add a pinch of sugar. Mix everything well.
4. Boil the egg, cool and peel. Cut into large cubes and add to mushrooms and onions. Mix everything.
5. Combine two fillings.
6. Defrost the dough, divide into two parts, one part should be larger. Roll out into equal layers. Place parchment paper in a baking dish and place the first layer on it. Form the sides.
7. Cut the second rolled out layer into strips.
8. Place the filling and spread it evenly over the entire surface of the pan. Place strips on top in a grid pattern. Leave the prepared pie for half an hour in a warm place, it should rise a little.
9. Beat the yolk and brush the top of the dough.
10. Bake the pie with sauerkraut in an oven preheated to 190 degrees for 30-35 minutes.

Making the filling

In accordance with this recipe, the filling for sauerkraut pies is made as follows: melt butter (1 tbsp) in a frying pan. Then 0.5 heads of sauerkraut (shredded) are placed in oil and simmered openly. In principle, already at this stage cabbage can be used as a tasty filling. If you want to improve and soften its taste, housewives recommend not sparing a couple of eggs (boiled and crushed) and a chopped sprig of fresh dill. Mix everything and salt to taste. Black pepper or nutmeg (grated) is also added.

Simple sauerkraut pie

• 1 tablespoon dry yeast;
• 55 milliliters of milk;
• 2.5 cups flour;
• 1 egg;
• 1 egg yolk;
• salt, pepper to taste.

• 450 grams of sauerkraut;
• 1 onion;
• 20 milliliters of vegetable oil;
• salt, pepper, seasonings to taste.

1. To prepare the dough for sauerkraut pie, dilute the yeast in warm milk. The main thing is that the temperature of the liquid is slightly above room temperature! Mix the mass well.
2. In a separate bowl, mix flour, egg, and salt sifted through a sieve. Afterwards, pour in the yeast and milk. Knead the dough and cover the cup with a towel. Place in a warm place until it doubles in size. This will take approximately 40 minutes.
3. The next step is preparing the sauerkraut pie filling. To do this, rinse the cabbage under running water and drain in a colander. Be sure to allow excess liquid to drain. This will help get rid of excess acid.
4. The onion needs to be peeled and chopped into small pieces. Pour vegetable oil into a frying pan and heat it. Place the onion on a frying surface and fry it until it becomes transparent. Add the cabbage to the onion and mix the filling well. Add spices as desired, salt and pepper. Fry the filling over medium heat for no more than 4 minutes.
5. When the time is up and the dough has risen, you should take it out and divide it into 2 parts, one should be a little larger.
6. Roll out the first part, which is larger in size. The shape is determined based on the selected baking dish. Carefully place the dough on the bottom and form the sides. Next, put the filling in the middle and distribute evenly.
7. Roll out the second layer, place it on top and pinch the edges.
8. Beat the yolk with a fork and brush the pie with it using a silicone brush.
9. Preheat the oven to 200 degrees. Place the sauerkraut pie in the middle compartment to bake. It will take approximately 40 minutes to prepare.

Making the dough

To prepare the dough you will need:

• 1.5 cups of kefir (can be replaced with any fermented milk product);
• two eggs;
• premium flour - 1.5-2 cups;
• salt and soda - one pinch each.

Progress:

1. Pour kefir into a deep container and add eggs to it. Salt and add soda. Mix everything well.
2. Add flour in portions (you should focus on the thickness of the dough, the consistency of which should not be too dense).
3. Next, put the cabbage in a frying pan with high sides, greased with oil, level it and pour the dough on top.

By this time the oven should already be preheated to approximately 180 degrees. The pie is baked at this temperature until fully cooked.

Description of cooking method

If the sauerkraut is excessively acidic, it is recommended to pre-rinse it and place it in a colander to drain excess liquid. Meanwhile, chop the onion and grate the carrots on a (medium) grater. Set the “Baking” or “Frying” mode and fry the carrots and onions for 10-15 minutes. Add cabbage and leave the mixture to cook for half an hour in the “Stew” mode. To prepare the dough, beat eggs with sugar and salt. Then add kefir and soda to them, gradually add flour (sifted) and knead the dough. Grease the multicooker bowl with vegetable oil, pour the dough into it and distribute it as evenly as possible. Place sauerkraut stewed with vegetables on the dough in an equal layer, and set the “Baking” mode for 90 minutes. After the beep sounds, the multicooker lid is opened and the finished pie is cooled.

Kefir jellied pie with cabbage and turkey fillet

You can also make jellied pie with sauerkraut. You can bake it in the oven or in a slow cooker. Knead the baking dough with kefir, and add turkey fillet to the filling. You can use chicken instead of turkey.

Dough:

• 500 ml kefir;
• 2 eggs;
• 1 teaspoon baking powder;
• 280-350 gr. flour (how much the dough will take);
• 2 tablespoons vegetable oil;
• 1 teaspoon sugar;
• 0.5 teaspoon of salt.

Filling:

• 500 gr. sauerkraut;
• 200 gr. turkey or chicken fillet;
• 1 onion;
• 1 tablespoon vegetable oil;
• salt, garlic powder, curry - to taste.

Finely chop the poultry fillet, roll the pieces in curry powder, sprinkle with salt and garlic powder. Fry in vegetable oil until cooked. Then add finely chopped onion and fry everything together until the onion is ready.

Place sauerkraut in a saucepan, add a little water and simmer over low heat. We taste the cabbage, if it is very sour, you can season it with sugar to taste. Mix the prepared cabbage with poultry meat and onions and cool.

For the base of the pie, mix kefir with raw eggs, add sugar, salt, baking powder. Pour in the oil, then add a little flour. The mass should look like pancakes.

Place some of the dough in a greased pan and spread the filling over it. Cover the top with the remaining dough. Cook for 45-50 minutes at 180 degrees.

If we cook in a slow cooker, then we need to cook the pie on the “baking” program for 60 minutes on one side. Then you need to carefully turn the product over and bake for another 40 minutes in the same mode.

Cooking potato pie with sauerkraut in a slow cooker

Ingredients:

• potatoes - seven pieces;
• two eggs;
• 300 grams of cabbage (sauerkraut);
• two onions;
• one carrot;
• lard - a small piece.

The cooking technology is simple. Boil the potatoes in salted water until fully cooked, then drain the water and prepare a puree into which 2 eggs are beaten. If the sauerkraut seems too sour, rinse it. Then the lard is crushed and carrots and onions are fried in it. Next, cabbage is added to them, after which the mixture is simmered for 15-20 minutes. Place half of the mashed potatoes into a multicooker bowl, greased with oil, and level it out. Then spread the filling onto the potato dough and cover it with the other half of the dough. After this, set the “Baking” mode for 10 minutes. When the program time is over, set the “Milk porridge” mode. The pie is baked for one hour. The finished dish is cooled slightly and removed from the bowl.

Pie with cabbage made from puff pastry

• Puff pastry – 500 g
• White cabbage – 600 g
• Eggs - 4 pcs. (+ egg yolk for brushing)
• Greens – 20 g
• Butter - 70 g
• Sugar - 1 tsp.
• Salt, ground black pepper - to taste

Pour cold water over the eggs and cook over low heat. Cook for about 10 minutes, then cool by pouring cold water.

Finely chop the cabbage.

Heat a frying pan and melt butter in it. Place the cabbage and cover the pan with a lid. Fry the cabbage, stirring occasionally, over low heat for about 15-20 minutes, it should become soft.

Peel the eggs and cut them into fairly large cubes. Finely chop the greens.

Place cabbage, eggs, herbs in a large bowl, add salt, pepper and sugar. Mix well. Taste for salt and add more salt if necessary.

The best cabbage pie recipes / photo ua.depositphotos.com

Unroll the puff pastry on a floured surface. You should get a rectangle, 60 by 40 cm. Layer thickness is about 5 mm. Place the filling in the center of the rectangle, stepping back 10 cm from the edge. Smooth out the filling.

Fold the edges towards the center, covering the filling. Pinch the seam and fold the dough over.

Line a baking tray with baking paper. Place the pie on it, seam side down. You can cut out decorations from the leftover dough. Make holes in the center of the cake to allow steam to escape.

Beat the yolk, you can add a little water or milk. Brush the top of the cake with a brush. You can sprinkle with sesame seeds. Bake the pie for about 30 minutes in a preheated oven at 190°C until golden brown.