How to cook dumplings with cabbage at home according to a step-by-step recipe with photos

Dumplings with minced meat and cabbage - recipe

For the filling it must be well defrosted and chopped. If necessary, pass it through the meat grinder again. Next, chop the cabbage in any way convenient for you: using a food processor, vegetable grater, meat grinder, or simply chop it with a knife. And combine the minced meat with cabbage in a 50/50 ratio.

Don't forget to add a little salt and your favorite spices to the minced meat. The meat can be anything - chicken, pork, lamb or beef. Daredevils even make dumplings from seafood.

Dumpling dough can be prepared in several ways, with or without eggs. Unleavened dough turns out less tasty, so the recipe suggests making the dough with an egg. For three glasses of flour you will need one egg (yolk and white), 150 ml of water, a tablespoon of salt. Sift the flour, add the egg, stir and add salt. Pour water into the dough until it reaches the desired consistency. Knead the dough and refrigerate for half an hour.

To ensure that the dumplings are the same size, there is a clever way to distribute the dough. Make a thick “sausage” out of it and cut it into equal slices. Flatten each part and roll it out with a rolling pin - you will get neat round cakes. Place minced cabbage and meat in the center of the flatbread in 1:1 proportions.

To make a beautiful dumpling, fold the dough like a dumpling, and then fasten the ends together. It is important to mold the dumpling tightly so that it does not fall apart during the cooking process. Place the finished dumplings in the freezer for several hours.

Pour water into a saucepan and place on the stove, add salt and boil. The dumplings must be stirred periodically to prevent them from sticking together. As soon as you place them in the water, wait until it boils again, time it on the clock for 5-8 minutes. Sprinkle the finished dumplings with spices.

Can be served either warm or cold; with or without broth. Any sauce is suitable for the dish - ketchup, mayonnaise, sour cream or a mix. Decorating the dumplings with a sprig of greenery will make the dish look more impressive.

Meat and cabbage dumplings prepared according to the recipe from our website turn out very tender, juicy and satisfying. They are not at all difficult to prepare, they are more economical in cost than meat dumplings, and they taste very juicy. Serving meat and cabbage dumplings is very tasty with sour cream, mushroom or tomato sauce. They can also be prepared for future use and stored in the freezer.

Cooking with added lard

Required Products:

• fresh or pickled cabbage – approximately 400 g;
• a small piece of lard;
• a little salt;
• dough.

Cooking process:

1. If using sauerkraut, remove excess liquid from it.
2. Remove the skin from a piece of lard and grind it together with the cabbage through a meat grinder or using a food processor.
3. Make thin round shaped dough cakes. Place a small amount of filling on them, cover them well and cook for about 10 minutes after the water boils.

Cooking method

Pour water into the pan, add salt and add vegetable oil. Heat to a boil, sift a glass of flour into boiling water and stir vigorously, removing the water and flour from the stove. Let the dough cool, add 2 eggs into it using a mixer and beat until smooth.

Sift half a glass of flour onto a work surface. Place the dough on the flour and knead until smooth, gradually adding the rest of the flour. Cover the dough with a towel and leave for 20-30 minutes. Then knead again, cover with a towel again and leave for another 10 minutes.

For the filling, chop the onion, rinse in a colander under cold water and let the water drain. Chop the cabbage as finely as possible. Season with salt and knead the cabbage thoroughly with your hands. Heat vegetable oil in a frying pan, add cabbage and fry for about 7 minutes until translucent. Cool.

In a bowl, mix onion, fried cabbage and minced meat until smooth. Add salt and spices and pour in a little water. Mix thoroughly, add the garlic passed through the garlic and mix again.

Divide the rested dough into parts. Roll out one by one into a round layer and cut out circles using a glass. Place a little cabbage and meat filling on each circle of dough and form neat dumplings. You need to cook the dumplings in a large amount of water with the addition of salt and bay leaf. Can be frozen and used as needed.

Meat and cabbage dumplings are ready!

Those who do not like meat or cannot eat it for medical reasons often refuse traditional dishes with it. But today we will tell you how to make dumplings with cabbage - this seemingly strange combination has long been enjoyed by many lovers of good food. We offer you a selection of time-tested, simple recipes that will make it easy to prepare a healthy and unusual lunch or dinner.

The advantage of cabbage dumplings is that the composition of the filling can be varied, making it completely vegetarian - this is especially good for those who fast or generally do not consume animal products.

First, let's try to prepare a dish with the addition of eggs - everyone will surely like it.

With fried cabbage

Required Products:

• onion and carrot;
• dough;
• a little vegetable oil;
• fresh cabbage – 200 grams.

Cooking process:

1. Heat a frying pan well and fry chopped onions, cabbage and grated carrots. This will take about 15 minutes.
2. Place the vegetable filling in the dumpling mold cut out from the dough. She should be cold by now. Make dumplings of any convenient shape. Place in salted boiling water and cook for about 10 minutes.

Dumplings with fresh cabbage

Dough ingredients

• — 2 glasses + —
• — 0.5 cups + —
• - 1 PC. + —

Filling ingredients

• - 1 PC. + —
• - 2 pcs. + —
• — on the tip of a knife or to taste + —
• - 2 tbsp. + —
• Fresh white cabbage – 500 g + –
• Allspice - on the tip of a knife + -
• Nutmeg - on the tip of the knife + -
• — 2 pinches or to taste + —

How to cook cabbage dumplings

Since we will still put eggs in the filling, we don’t necessarily need to knead it with milk to make the dough lean.

1. Beat the egg with milk and gradually add the sifted flour. It must be passed through a sieve to make the dough more elastic and elastic. Knead it thoroughly, adding more flour if necessary.
2. As soon as the consistency suits us and the dough does not stick to our hands, wrap it in cling film and leave it to rest at room temperature for 35-40 minutes.

During this time we need to prepare the filling.

Sprinkle the table with flour and roll out part of the dough on it into a layer no thinner than 2 - 2.5 mm. Cut out mugs with a suitable diameter glass and place 1 tsp in the center. filling and seal the edges with a crescent.

We fasten the ends together so that the dumplings are round in shape.

Place dumplings on a floured surface. If you spread them out on a baking sheet, you can easily freeze a whole batch for future lunches and dinners by simply distributing them into portioned bags.

But if our goal is to feed our household right now, we put at least 1.5 liters of water on the fire - the dumplings should be easily stirred so as not to stick together and wait for it to boil.

Place a couple of bay leaves, 3-4 black peppercorns and 1 tbsp into boiling water. butter. We wait a couple more minutes and lay out several servings of dumplings (20-30 pcs.)

Serve the dumplings with cabbage hot, baste, adding mustard or to taste. We suggest preparing several original sauces for dumplings.

Bon appetit!

Well, the following recipe will be useful to everyone who fasts or is a convinced vegetarian.

Dumplings with sauerkraut

This time we will knead the dough with water, not milk. We also don't add eggs there.

• Sift 2 cups of flour, pour in 2 tbsp. odorless vegetable oil and 1 glass of hot water.
• Knead well and do not add salt - remember that for dumplings the dough should be unleavened.
• If necessary, add more flour and bring the consistency to optimal - the dough should roll out well and not stick to your hands. We wrap the finished product in film and let it rest for half an hour.

During this time we prepare the filling.

It is better to choose cabbage that is not too sour, but spicy and crispy. This one is easy enough to squeeze out. But if it seems that there is still excess sourness, rinse it under running water in a colander.

For the filling we need 600 g.

• Peel and finely chop 1 large onion.
• Pour oil into a frying pan and sauté the onion first, then when it is browned, add the cabbage.
• Simmer the filling under the lid until the cabbage is soft.
• Taste for salt and spices and add if necessary.

Now roll out the dough on a floured table and cut out circles from it. We make dumplings in the same way as in the previous recipe.

Boil the finished ones in boiling water, seasoning it with allspice and bay leaf. We offer you several more alternative ways to cook dumplings.

Serve with or tomato sauce.

Now you know how to cook dumplings with cabbage - choose any recipe and try it! After all, dishes with both fresh and sauerkraut are played in a new way every time, so it won’t be difficult to diversify the table.

As you know, cabbage dumplings can be made using a special kitchen device called a dumpling maker, or you can do it yourself. What are the advantages of the second method?

Delicious dumplings with cabbage, potatoes and lard

A great option for dinner, especially if you have some mashed potatoes left over from yesterday. I’ve already told you how I cook dumplings with potatoes and mushrooms – go get the recipe if you’re interested. Today there is a different version of the potato and cabbage filling. I suggest making the dough with kefir.

Dough for dumplings:

• Flour – 2.5-3 cups.
• Kefir – 2 glasses.
• Soda - a teaspoon.
• Egg.
• Salt - half a small spoon.

For the filling:

• Cabbage – 300 gr.
• Mashed potatoes – 300 gr.
• Carrot.
• Bulb.
• Butter, milk, sunflower oil, salt.
• For frying, take a piece of lard and onion.

How to cook:

1. The day before, cook mashed potatoes. Add milk and butter, stir and cool.
2. It would be a good idea to prepare the cabbage for the filling in advance. Chop the cabbage into strips, chop the onions and carrots. Fry the onion cubes first, then add the carrot shavings, and add the cabbage last.
3. Simmer together. I advise you to fry the filling a little for taste, turning up the heat at the end and removing the lid.
4. When the filling components have cooled, combine them together. Taste for salt and add if necessary.
5. Knead the dough. Leave for ripening for 20 minutes. After the specified time, roll out and stick the dumplings.
6. Throw the preparations into salted boiling water, cook after boiling and floating for 5 minutes.
7. At the same time, start frying. Cut the lard into small pieces and place in a frying pan. When the lard has melted a little and the fat has been rendered, add the chopped onion to it. Fry until done. Keep in mind that the onions continue to cook even after the heat is turned off. Therefore, remove the pan from the stove when it is not too browned.

Serve dumplings with potatoes and cabbage along with frying. Believe me, you won’t be able to drag your family away from this delicious dish.

Recipes for dumplings with cabbage

With fresh

Cabbage is a storehouse of nutrients with a minimum of calories, and the tartranic acid it contains prevents the accumulation of fatty tissue in the human body. Fresh cabbage dumplings - a recipe that is accessible and healthy for everyone!

You will need:

• white cabbage - about 500 g;
• onion - 1 pc.;
• wheat flour - 3 cups;
• boiled water cooled to room temperature - 1 glass;
• chicken egg - 1 pc.;
• butter, melted - 50 g;
• salt, garlic, ground black pepper and peas - to taste.

Preparation

1. Peel the cabbage from the top leaves, cut out the stalk, and rinse the finished head. Finely chop or mince, adding spices and garlic. Also add previously melted butter. Leave for a while to release the juice, which will then need to be drained.
2. Prepare the dumpling dough by adding water, one lightly beaten egg, and a little salt to flour sifted through a sieve or colander. Stir and knead. Then leave the finished dough, covered with a plastic bag, in the refrigerator for half an hour.
3. Roll out the dough into a makeshift sausage, then cut it into equal slices. Roll each slice into a circle with a rolling pin, place the cabbage filling in the middle of the resulting circle with a teaspoon or your hand, and pinch the corners in the shape of “ears.”
4. Boil them in salted water with spices for about 5 minutes after floating from the bottom of the pan.

The dough, left for some time in the refrigerator, under a plastic bag, will be a more elastic and pliable material for hand modeling. In the recipe, white cabbage can be replaced with red cabbage, which will add an interesting bright color to the dish!

With sauerkraut

Sauerkraut is a record holder for the content of minerals, which has an immunoprophylactic and general strengthening effect on humans. Dumplings with sauerkraut are a recipe for those who like to experiment with unusual flavors.

You will need:

• sauerkraut - half a kilo;
• onions - 2 medium;
• wheat flour - 3 cups;
• boiled water - 1 glass;
• egg - 1 pc.;
• vegetable or olive oil - 100 g;
• salt, ground black pepper and peppercorns - to taste.

Preparation

1. Peel and finely chop the onion, fry it until a nice soft golden color. Add sauerkraut and spices to the onion and simmer until done. Stir occasionally with a wooden spatula.
2. Prepare a dough based on sifted flour, boiled water, beaten egg and a pinch of salt. Stir until a homogeneous structure does not stick to your hands, and then leave the dough to “rest” for half an hour.
3. Roll out the dough into a plate and then use a regular glass to cut circles out of it. Carefully place the filling into the circles, then pinch the corners, folding them in half, for example. Throw into already boiling water and boil for about 5-7 minutes.

The corners of the dough that you pinch by hand will hold together better and will not fall apart during cooking if you brush them with egg white or cold water.