Closed pie with cabbage: recipe with photo

Recipe for cabbage and egg puff pastry pie

Another product that makes life much easier for housewives is puff pastry! It is sold ready-made in any supermarket. All that remains is to defrost it and get to work!

I offer you a very tasty pie based on this dough. It's easy to make but always turns out amazing. See for yourself!

Grocery list:

• 350 g fresh white cabbage;
• 1 tsp granulated sugar;
• 100 ml. milk;
• 400 g puff pastry without yeast;
• one raw egg;
• 3 boiled eggs;
• 0.5 tsp salt;
• 0.5 tsp thyme;
• 1/2 tsp. ground black pepper;
• 1 tbsp. vegetable oil;
• 30 gr. butter.

Let's start cooking:

Heat about 1 tbsp in a frying pan. vegetable oil and 30 gr. creamy. Shred the cabbage into thin strips or cubes. Place it in a frying pan and fill it with milk. Next add granulated sugar. Stir well, cover and simmer for 15 minutes over low heat, stirring occasionally.

Cool the boiled eggs, peel and cut into small cubes. If you wish, you can grate them with a grater. We send it straight to the cabbage. Salt, pepper and add thyme. Stir and set aside.

Line a baking sheet with parchment. Place the completely defrosted dough here in a thin layer.

The product should only be defrosted at room temperature. If you do this in the microwave, it may start to cook. Then it will become unsuitable for preparing such a dish.

Using a knife, we make oblique parallel cuts on it, leaving space in the middle for the filling. We lay it out here, leaving space at the top and bottom.

Cover it first with the top edge of the dough. Then, we “weave” the side ribbons on top of each other, placing the opposite ones overlapping each other. We also place the bottom part on top of the filling.

Brush with raw egg mixed until smooth. Heat the oven to 180 degrees and bake the pie for 35-40 minutes, until the crust is golden brown. You need to focus specifically on the readiness of the dough, because the filling has already been preliminarily brought to almost complete readiness.

Before cutting this yummy, it needs to cool a little. I know it won’t be easy to wait these 20 minutes, because the smell is so strong that it’s already making your stomach turn. But please be patient! After all, a slightly rested pie will be easier to cut.

ARTICLES ON THE TOPIC:

• Jellied pie with green onions and eggs in the oven: quick and tasty recipes
• Pie with cabbage made from puff pastry: recipes with photos step by step
• Spinach and cheese pie - recipes

Filling options

1. Instead of the usual fresh white cabbage, you can use sauerkraut. It will give the pie a special piquancy.
2. To improve the taste, you can add chopped boiled eggs, chopped green onions and cilantro to any proposed recipe.
3. A delicious filling is made with cauliflower and Chinese cabbage.

4. Mushrooms are pre-fried in oil. Add fried carrots and onions. And mix with cabbage.
5. Ginger will help make the treat more healthy. You can use fresh, chopped into pieces and mixed with cabbage. Or sprinkle the ingredients with dry seasoning.

6. The cabbage filling crumbles a lot when cutting. To avoid this, you should add a small amount of cheese shavings or a couple of raw eggs to the composition. To stir thoroughly.
7. Cabbage goes well with a variety of vegetables. You can add in any quantity.
8. Fish will help improve the taste of the primitive filling and make it richer. The fillet is pre-cut into cubes and fried until golden brown, then mixed with cabbage. Canned fish of any kind is also suitable for cooking.
9. The original taste of the filling is obtained with potatoes. You can add it in the form of puree or boiled, cut into small cubes. Place the potatoes in the first layer, and spread the roasted vegetables on top.
10. Sauerkraut becomes much tastier if you first fry it in olive oil.

I cook it instead of pies. Lazy pie with cabbage and egg

Jellied pie with cabbage is easy to prepare. Fill the filling with young cabbage and eggs with kefir and sour cream dough and place in the oven. That's it, the jellied cabbage pie is ready! I make this pie instead of pies, it’s simple and delicious.

Ingredients:

For filling:

• Cabbage – 350-400 g.
• Salt and pepper to taste.
• A bunch of dill.
• Boiled eggs – 2-3 pcs.

For the test:

• Kefir – 150 ml.
• Sour cream 20% fat – 150 g.
• Melted butter – 120 g.
• Salt – ½ tsp.
• Eggs – 2 pcs.
• Flour – 220 g.
• Baking powder – 1 tsp. with a slide.

For decoration:

• Sesame – 1 tbsp. l.

How to cook

Let's prepare the filling. Shred the young cabbage and fry in a dry frying pan over low heat until tender. Salt and pepper to taste.

Finely chop the dill and add it to the pan with the cabbage.

Transfer the cabbage to a bowl and cool slightly. Add hard-boiled eggs, cut into cubes.

Let's prepare the dough with kefir and sour cream. Pour kefir, melted butter and 20% fat sour cream into a bowl. Add ½ tsp. salt and mix with a whisk.

Beat 2 eggs and also pour into the resulting mass. Stir everything again.

Mix flour with baking powder and pour into the dough. Mix thoroughly with a whisk or mixer until smooth. It turns out to be quite a liquid dough.

Grease a 22 cm diameter mold with a piece of butter and sprinkle with flour or breadcrumbs.

Pour half of the dough into the bottom of the mold.

Spread the cabbage and egg filling evenly on top.

Pour in the second half of the dough and level it with a spatula.

Preheat the oven to 200°C and bake the pie for about 60 minutes. Check the readiness of the pie using a toothpick or match.

A few tips to avoid the hassle of making cabbage tarts

It often happens that even such a simple dish as cabbage pie based on yeast dough is not entirely successful. Housewives often complain that such pies turn out flattened, not juicy, or completely raw. It is precisely because of such problems that many housewives are simply afraid to do such baking, because you must admit, it is very disappointing when you try for an hour and a half, put your soul into a dish, and as a result it turns out to be completely inedible.

That is why we bring to your attention some useful tips on how to make your pie extremely tasty, fluffy, juicy and simply perfect:

1. Always select only the freshest and highest quality products. This is the key to making a good pie. This is especially true for yeast and eggs, because it is these ingredients that give lightness and airiness to the dessert, and also allow it to bake evenly.
2. You should always knead the dough very thoroughly. If yeast is used in the dough, you must make sure that it is completely dissolved. It is also important that yeast dough needs a lot of time for it to rise. It is better to repeat this procedure several times. Otherwise, the dough will not be fluffy.
3. In addition, any base, regardless of its type, must be mixed very well. The dough is kneaded for at least fifteen minutes. Remember, the longer you work with the dough, the fluffier and airier it will be as a result.
4. Remember to grease your baking pan before placing the dough on it. If the mold remains dry, the cake will instantly stick to its walls and bottom.
5. Don't forget to preheat the oven in advance. When the cabbage pie is sent to the oven, it should be heated to 180 degrees. If you put the tart in a cold oven, it will lose its shape and may not be baked in the middle, and its filling will simply spread out.
6. When the cabbage yeast pie is in the oven, you should not constantly open the door to check the readiness of the dessert. If you constantly look into the oven, the temperature in it will change, and the cake simply will not be able to fully rise and bake.
7. If you do not plan to eat the pie right away, then it is best to transfer it to a wooden board. The fact is that the dough tends to release moisture and on the metal surface of the baking sheet it will simply get wet and become tasteless. In addition, the pie on a wooden surface can lie for up to three days and not lose its softness and wonderful taste at all.
8. Any dish requires special attention, so cook cabbage pie with love and you will succeed in the best possible way!

These tips will help you prepare just the perfect cabbage pie on a yeast base. Just follow the recommendations and stick to the original recipe and you will succeed.

Open pie with cabbage and eggs

Ingredients for “Open pie with cabbage and eggs”:

• Wheat flour / Flour - 300 g;
• Milk (in the dough - 150 ml, pouring - 100 ml) - 250 ml;
• Yeast (dry) - 1 tsp;
• Salt (dough - 1 tsp, filling - to taste) - 1 tbsp. l.;
• Sugar (dough) - 1 tsp;
• White cabbage / Cabbage (medium size) - 1 fork;
• Lard (salted, cut into cubes) - 50 g;
• Vegetable oil - 2 tbsp. l.;
• Red hot pepper (cream) - 1 tsp;
• Chicken egg (filling - 2 pcs., filling - 2 pcs.) - 4 pcs.;
• Green onion - 1 bunch;
• Dill (chopped) - 1/4 bunch;
• Black pepper (to taste);
• Nutmeg (to taste).

Recipe for “Open pie with cabbage and eggs”:

Dissolve yeast and sugar in warm milk. Sift the flour into a heaped bowl, make a well and knead the dough, adding yeast and salt. Knead well and put in a warm place for an hour.

Chop the cabbage and simmer it covered over low heat in lard, melted with butter, for about 25 minutes, add salt and cream paprika.

Boil 2 eggs and cut into cubes, chop the onion (unfortunately, I didn’t have any), mix with the prepared cabbage.

Beat 2 eggs with milk, add salt, pepper, a little nutmeg and chopped dill.

Roll out the dough to fit a mold with a diameter of 26 cm, grease and place the dough. Place the filling on the dough and pour the filling evenly.

Bake for 20-25 minutes at 220*. Bon appetit!!!

The most delicious yeast pie with cabbage and egg: step-by-step recipe

Ingredients for Fresh Cabbage Yeast Pie

We will make the yeast dough on the dough ourselves, but you shouldn’t be afraid of it. It is made quickly and turns out delicious.

You will need:

• 2 eggs +1 for greasing;
• 300 ml milk;
• 1 packet of dry yeast (or 25 g pressed);
• 6 tbsp. l. + 450 g flour;
• 4 tbsp. l. Sahara;
• 130 ml sunflower oil;
• 1 tsp. salt.

For the filling you will need:

• ½ fork fresh cabbage;
• 4 eggs;
• 1 onion;
• 1 carrot.

Step-by-step cooking recipe with video

Pour dry yeast into a bowl or other deep container or crumble pressed yeast. We fill them with 4 tbsp. l. sugar, 6 tbsp. l. flour and mix.

Heat 300 ml of milk in the microwave, pour in the yeast mixture, mix well, cover with a towel and place in a warm place for 30 minutes. During this time, the dough for yeast dough should rise, that is, ferment and rise.

Let 4 eggs boil and start chopping the vegetables.

Heat the vegetable oil in a frying pan over medium heat and simmer step by step:

• stirring the onion all the time for about 1 minute;
• add carrots grated on a medium grater, simmer for another 1-2 minutes;
• It is better to add shredded cabbage not all at once, but gradually, so that it is convenient to mix.

If necessary, you can add a little water.

Attention! You can add salt to the cabbage in a bowl immediately after shredding or during the stewing process.

Place the finished cabbage stewed with vegetables in a colander. Excess liquid should drain from it. We don't need it in the pie.

The full filling for the closed yeast pie with cabbage will be ready when we mix the stewed vegetables with boiled eggs grated on the track.

The dough has risen, now it’s time to knead the dough:

• Add 2 eggs beaten with salt and 100 ml of vegetable oil to the dough and stir well;
• Pour 2 cups of flour into the pan and, stirring all the time, gradually pour in the dough;
• add a little flour until the dough stops sticking to your hands;
• For elasticity, pour the remaining vegetable oil on top and knead well.

Yeast dough for cabbage pie should not be tight. It turns out white, airy and very tasty.

We will make cabbage pie not the usual closed one, but one formed from rolls. We do everything step by step, after turning on the oven at 200 degrees:

• divide the dough into 5 parts, from which we form balls;
• Roll each ball into a pancake, but not very thin;
• Place cabbage on one edge of the pancake and roll it up;
• we fasten the edges and lay the rolls tightly together on a baking sheet or heat-resistant dish (grease the baking sheet with vegetable oil);
• beat the egg and brush the top of the pie.

A yeast covered pie with cabbage and eggs is baked in the oven for 30 minutes. Check its readiness with a toothpick.

Cabbage pie with sour cream: ingredients

No less tasty than a closed yeast pie with cabbage is a pie made with sour cream.

Products from which this dish is prepared:

• low-fat sour cream (15%) - half a liter;
• any vegetable oil, but refined sunflower oil is better - 200 ml;
• soda - 1 small spoon without top;
• salt - 1 small heaped spoon;
• sugar - 1 full teaspoon;
• ground allspice - to taste;
• good quality flour - about 2 full glasses;
• white cabbage - 1 medium-sized head;
• large carrot - 1 piece.

On mayonnaise

You will need:

• 0.5 kg cabbage;
• 50 g creamy oils;
• 5 g baking powder;
• 6 table. l. flour;
• 6 table. l. mayonnaise;
• 1 egg;
• sunflower oil, spices and salt.

Chop the cabbage and mash it with your hands. Coat the baking dish. Lay out the cabbage, place slices of butter on top and sprinkle with pepper or spices. For the dough, mix the egg, mayonnaise, salt and baking powder. Add flour little by little and mix. Pour the dough over the cabbage and bake for 40 minutes at 200 degrees. The finished product should stand and cool. It's done instantly.

Pie with cabbage and egg

Ingredients:

• Butter - 150 grams;
• Cottage cheese - 100 grams;
• Sugar - 1 teaspoon;
• Baking powder - 1/2 teaspoon;
• Egg - 4 pieces;
• Flour - 200 grams;
• Cabbage - 300 grams;
• Green onion - To taste;
• Salt - To taste.

How to cook “Pie with cabbage and egg”

Prepare all ingredients. Sift the flour into a deep bowl, add cottage cheese, 0.5 tsp. salt, sugar, baking powder and 100 grams of diced butter. Stir and add one egg. Knead the dough. Gather it into a ball, wrap it in cling film and put it in the refrigerator for 30 minutes. For the filling, shred the cabbage. In a well-heated dry frying pan, fry the cabbage for about 3 minutes, stirring it constantly with a spoon. Then add the remaining butter and fry until done. Add diced boiled eggs, chopped green onions and salt to taste. Stir. The filling is ready. Take out the dough and divide it into two parts. One should be slightly larger than the other. Roll out most of it into a rectangle and transfer to a greased baking pan. Spread the filling evenly on top, stepping back a little from the edges. Roll out the second part of the dough and cover the filling. Pinch the edges in any convenient way. Brush the top with yolk and poke holes with a fork all over the surface of the pie. Bake at 180 degrees for about 30 minutes. Pie with cabbage and eggs is ready. Cut the pie into portions and serve. Bon appetit!

Cabbage pie with minced meat and vegetables without dough

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 1 bell pepper;
• 2 tomatoes;
• 600 g minced meat (you can use any kind);
• 50 g rice;
• several sprigs of parsley;
• a pinch of ground nutmeg;
• a pinch of cumin;
• salt - to taste;
• ground black pepper - to taste;
• 200 ml vegetable or meat broth;
• 1 head of cabbage;
• 2 tablespoons vegetable oil;
• 100 g hard cheese.

Preparation

Chop the onion and garlic. Finely chop the pepper. Peel the tomatoes and grate them. Mix the minced meat with prepared vegetables, rice, chopped parsley, spices and half the broth. Place the filling in the refrigerator for an hour.

Remove the stalk from the cabbage, lower the head of cabbage into boiling water for 5–7 minutes and remove the steamed leaves. Place a few leaves in a pan with a removable bottom so that they hang slightly over the edges.

Place half of the filling on them, pour in half of the remaining broth and cover with cabbage leaves. Make another similar layer with the remaining ingredients.

Grease the pie with vegetable oil, cover with foil and place in an oven preheated to 180°C for about an hour. Remove the foil, sprinkle with grated cheese and bake for another 10 minutes until the cheese is lightly browned.

And as a bonus: