Recipes for cabbage fillings for delicious pies

Cabbage filling for pies is deservedly popular among our housewives. It cannot be otherwise, because it is an inexpensive and healthy vegetable that can always be found in the store.

The filling for sauerkraut pies is also tasty. How to prepare this component of the pie correctly? How to make cabbage pies filling really tasty? We will help you find answers to these questions.

There are a large number of recipes for making cabbage fillings for pies, but there are a few general culinary rules that we will remind you. When choosing this vegetable for pies, it is better to take a small but dense head of cabbage. Before cooking, be sure to clean it of spoiled leaves and thick stems, rinse it, and remove the stalk.

Remember: the taste depends on how you cut the vegetable.

You can chop it, that is, cut it thinly, with an ordinary knife, or you can do this with the help of a special device - a shredder. Onions are usually added to the cabbage filling.

If the filling is made without heat treatment, then the onion is simply chopped; if the filling is stewed or fried, then the onion needs to be fried. Ideal seasonings for it are salt and sugar, pepper, parsley.

Recipes for fresh cabbage fillings

The fresh cabbage filling is the simplest. We'll tell you how to prepare it. We will need one medium head of cabbage, a couple of boiled chicken eggs, herbs, and salt. Add salt to the chopped vegetable and mash with your hands to release the juice. Finely chop the parsley and egg, mix all ingredients. The delicious filling is ready. It is suitable for both oven-baked and fried pies. If you don’t have chicken eggs at home, you can prepare the filling without them.

If you have more time, another filling recipe with cabbage and egg will do. Place shredded cabbage in a frying pan with butter or vegetable oil and fry until half cooked. In this case, the pies will have a pleasant crunch. You can bake kupasta in the oven at a temperature of 180-200°C.

In this case, the frying pan must be closed with a tight lid and placed on the lowest shelf. When ready, remove from the oven, cool, add chopped egg, fried onion, and salt to taste. Remember: if you salt the hot filling or do it before cooking, it will release a large amount of juice. In this case, the cabbage will turn out watery, which will negatively affect the taste and quality of the baked goods.

If fried foods are contraindicated for your family members for some reason, then try the following recipe. Cut the head of cabbage into pieces lengthwise and boil in hot salted water for 7-8 minutes. Then drain in a colander, squeeze lightly, chop finely. Add hard-boiled chopped egg, fried onion, mix. In this case, for 800 g of cabbage you will need 2-3 onions, 2 hard-boiled chicken eggs.

Some housewives prefer to prepare cabbage filling without eggs. We will also tell you how to prepare it. In this case, you can choose a filling with carrots and tomato paste.

To prepare you will need:

medium head of cabbage (weighing approximately 1 kg);
2-3 onions;
1 medium carrot;
6 tbsp. spoons of tomato paste;
vegetable oil for frying;
salt, sugar;
ground red and black pepper;
Bay leaf.

Shred the cabbage and mash it with your hands to make it softer. Wash and peel the carrots and onions. Carrots can be chopped or grated on a coarse grater. Cut the onion into cubes. Pour a little vegetable oil into a large frying pan and fry the onions and carrots. Add the cabbage and mix well so that the frying is evenly distributed throughout the cabbage.

Dilute tomato paste in a glass of warm boiled water. Pour into the filling, add 1 more glass of water. Simmer for 12-15 minutes, stirring occasionally, do not cover. Add salt, sugar, bay leaf, a pinch of red and black pepper each and continue to simmer until the liquid evaporates. Please note that there are no eggs in this recipe, but the filling will still be filling.

For those who like to work magic at the stove, we offer another filling option with cabbage and egg. We start preparing it by processing the onions. Cut 3-4 onions into thin half rings and place in a frying pan with a small amount of vegetable oil, put on the stove, add salt, you can add sugar, and simmer until soft and translucent.

While the onion is stewing, place the thinly sliced cabbage in a saucepan and pour boiling water over it, add salt, bring to a boil and cook for 5 minutes. Drain in a colander and rinse with cold water. If the onion is ready by this time, then take a handful of cabbage, squeeze it out of the moisture and put it in a frying pan with the onion. It will take a long time to tinker, but the result is worth it.

Add a piece of butter to the cabbage, put the frying pan on the fire and wait for the butter to spread. Remove from heat, cool, add finely chopped herbs and hard-boiled eggs. Salt, you can add black pepper. The beauty of this filling is that it can be stored frozen.

Classic recipe for cabbage pies filling

Compound:

white cabbage - 0.35 kg;
carrots - 100 g;
onions - 100 g;
sugar - a pinch;
salt, pepper - to taste;
tomato paste - 20 ml;
water - 0.2 l;
refined vegetable oil - how much will be needed.

Cooking method:

Finely chop the cabbage.
Remove the skins from the onion and cut it into small cubes.
Scrub the carrots, wash and dry with a napkin. Grind on a grater with large holes.
Heat the oil in a deep frying pan, add the cabbage, fry it over medium heat, stirring with a spatula, for 10 minutes.
Add carrots and onions, continue to fry for another 7-8 minutes.
Dilute tomato paste with warm boiled water. Add salt, pepper and a pinch of sugar to this mixture. Pour the resulting sauce over the cabbage.
Cover the pan with a lid. Turn down the heat. Simmer the cabbage for half an hour. If there is any excess liquid left in the pan after this, drain it.

Sauerkraut filling

Sauerkraut is very healthy as it contains a large amount of vitamin C. This dish is popular in Russian cuisine.

To prepare the sauerkraut filling, you need:

sauerkraut - 1 cup;
vegetable oil - 2 tbsp. spoons;
onion - 1 piece;
salt, sugar to taste.

Before cooking, cabbage must be washed in warm water and scalded with boiling water to remove excess acid. Then you need to put it in a frying pan, add vegetable oil, fried onions and, stirring, simmer until tender.

After cooling, add salt, sugar to taste, chopped herbs, chopped hard-boiled egg. You can make the filling with sauerkraut and mushrooms. How to cook it? Here is the prescription. For 500 g of cabbage you will need 5-6 dried mushrooms.

Mushrooms must first be boiled, squeezed, minced or chopped in a food processor. Simmer cabbage scalded with boiling water until half cooked, then add finely chopped fried onions, mushrooms, sugar and pepper to taste.

You were able to see that the filling for cabbage pies is simple. Even a young housewife can prepare it.

The main thing is to remember that it should be quite juicy and should be cooked on the same day that you bake the pies. Which recipe you choose depends on your skills and culinary preferences.

I have made this filling many times already, thanks to my friend Natalya from the culinary club for the recipe.)) The cabbage turns out tasty, tender, not overcooked, not overcooked, beautiful white. And after baking the pies, the cabbage does not lose its qualities, does not turn into porridge and has the same pleasant white color. And, most importantly, at least for me, this cabbage can be frozen, and after defrosting it does not lose its taste. I always prepare this filling for future use, freeze it, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably! I usually defrost it in the evening, just take it out of the freezer and put it on the bottom shelf of the refrigerator, you can also defrost it in the microwave.

Amazing fried pies are made with this filling! I’ll give you the dough for some delicious pies later, but today it’s just a puff pastry roll with cabbage.

Cabbage filling for pies and pies.

What you need: Cabbage forks - 1 pc. (about three kilograms) Onions (large) - 3-4 pcs. Boiled eggs - 5 pcs. Butter - 100g. Olive (vegetable) - 3 tbsp. Salt and pepper to taste. Sugar - a couple of pinches. Fresh dill - a small bunch, green onions - a small bunch.

How to make: Shred the cabbage finely by hand, or chop it in a food processor. We cut the cabbage approximately 2-3 cm long, so that when you bite into the pie, the cabbage does not stretch as a “long thread.” Cut the onion into half rings. Heat olive oil in a large saucepan, add chopped onion, sprinkle with a couple of pinches of sugar, add a little salt and simmer over low heat until soft and transparent.

Place the shredded cabbage in a large saucepan, completely fill it with boiling water, add salt well, let it boil over high heat and cook for 5 minutes. Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a pasta pan, very convenient.

After you have washed the cabbage, it is good(!) to squeeze out excess moisture from it with your hands and transfer it to a saucepan with sautéed onions. Mix cabbage with onions, add diced butter. Place the saucepan on the fire and heat the cabbage until the butter is completely dissolved. Turn off the heat and let the cabbage cool(!) completely. Add chopped greens and eggs (cut into cubes) to the cooled cabbage. Salt the cabbage well and season with black pepper to taste.

All! The filling is ready! Let's start baking pies!!!))

Puff pastry roll with cabbage filling.

What you need: Puff pastry without yeast - 500 g., Cabbage filling, vegetable oil - for greasing the dough, breadcrumbs - for sprinkling the dough, butter - 60 g., egg - for greasing the rolls, sesame seeds (black, white) - for sprinkling

How to do:

From 500 gr. The dough makes two rolls. Defrost the dough, divide into 2 equal parts. Roll out each part thinly into a rectangle, side 35 by 50 cm. Place the rolled dough on a cotton kitchen napkin. Grease the dough (with a brush) with vegetable oil, sprinkle breadcrumbs on top. Place the cabbage filling on 2/3 of the dough, retreating 5 cm from the side edge. Scatter pieces of butter on top of the filling, about 30 grams for each roll. Fold the side edges of the dough inward and roll the roll using a napkin from the narrow side of the dough. Place the roll, seam side down, on a baking sheet lined with baking paper. Brush the top with beaten egg and sprinkle with sesame seeds. Bake in a preheated oven at 180 degrees for approximately 25-30 minutes (until golden brown).

From generation to generation, almost every family passes on its favorite baking recipes. Cabbage pies remain a favorite delicacy of many to this day. The filling for pies with cabbage is very tasty and is prepared quite simply. The main ingredients are considered to be a piece of happiness, a pinch of love and a dollop of kindness.

Several proven filling options for cabbage pies - What to cook

The only thing tastier than pies with cabbage are cabbage pies with various additives. These additives will definitely find their admirers, because for those who cannot get enough of regular cabbage pies, satiety and taste enhancers have been invented in the form of mushrooms, boiled eggs and minced meat. We try to cook everything one by one or choose our own recipe right away.

What do we need for the filling?

onion – 1 pc.;
white cabbage – 300-400 g;
salt, pepper - to taste;
ground paprika – 2-3 pinches;
vegetable oil – 2 tbsp. l.

How to prepare the filling for cabbage pies

Peel the onion and cut into cubes.
Chop the head of cabbage finely.
Fry the onion in vegetable oil until soft, maybe until slightly golden brown.
Add the cabbage to the onion, stir and fry for 10-15 minutes, stirring constantly so that everything cooks evenly and does not burn.
Add salt, pepper and a little ground paprika to taste.
The filling is ready. Remove the pan from the stove and let cool completely.

Natalia

Ingredients:

cabbage – 500 g;
onion – 1 pc.;
chicken egg – 3-4 pcs.;
salt - to taste;
sugar - a pinch;
ground black pepper - to taste;
cucumber pickle - to taste;
vegetable oil – 2 tbsp;
dill - 3-4 sprigs.

From 1 kg of dough you get 12-15 pies.

How to make cabbage stuffing with eggs

We remove spoiled or limp leaves from the head of cabbage, wash and dry the fork itself. After this, finely chop it. If the cabbage is young, then it can be cut larger.
Cut the onion into half rings and fry until golden brown over low heat.
Add shredded cabbage, salt, ground pepper, a pinch of sugar to the onion and pour in a little cucumber brine.
Mix everything carefully and simmer until soft.
As a rule, 15 minutes is enough for this; there is no need to bring it to full readiness. As soon as the contents of the pan settle and stop crunching, you can remove it from the stove.
Wash the dill, chop finely and add to the frying pan.
Boil chicken eggs hard in advance. After this, peel, cut into large pieces and mix with cabbage.

Let's leave everything to cool. Our filling is ready!

Elena

Grocery list:

cabbage -700 g;
champignons - 350 g;
onion - 1 pc.;
vegetable oil - for frying;
salt - to taste;
pepper, h/m - to taste.

Flavorful cabbage and mushroom filling

Let's prepare the filling for the pies. Finely chop the head of cabbage with a knife or vegetable slicer. Preferably thin, aesthetic stripes.
Transfer the shredded mixture to a bowl.
Pour boiling water over it and leave until it cools. During this time, our cabbage will become soft and elastic.
We drain the water, but leave the cabbage in a colander: the water should drain as much as possible.
Peel the onions and finely chop them.
Place the onion in a frying pan with vegetable oil. Simmer over medium heat until soft.
Wash the champignons under running water.
Remove dirt and dark spots, if any. We cut it finely so that it is convenient to make pies.
Transfer the prepared mushrooms into a frying pan with onions. Salt and pepper to taste. Fry everything together for about 10 minutes. After releasing the juice, fry until the liquid evaporates.
Combine with cabbage. Stir, salt and pepper to taste.

Ready! The main thing is to resist and not eat everything without dough.

Tatiana S.

What do we need:

white cabbage – 400 g;
minced meat (mixed) – 250 g;
onion – 1 piece;
garlic – 1-2 cloves;
salt - to taste;
ground black pepper - to taste;
vegetable oil – 40 ml;
raw egg - for pies in the oven.

The indicated list of ingredients is for 15 pieces.

Cooking process with photos

Remove the top leaves from the fork. Chop finely on a cutting surface.
Heat vegetable oil in a frying pan. Transfer the chopped mixture for frying to a frying pan. Fry for 2 minutes, stirring.
At the same time, cut the onion into small pieces and pass the garlic through a press.
Place the chopped ingredients over the cabbage. Continue frying for a couple more minutes.
Add minced meat to the pan.
Season to taste with salt, throw in a little ground black pepper or a mixture of peppers.
Mix. Fry everything together with minced meat until cooked - about 6-8 minutes.
The cabbage and meat filling for pies is ready.
Transfer it to a bowl to cool.

Tatiana (irjkf15)

Both fried and oven-baked pies will be very tasty. So if you have to feed a large company to its fullest, still tinker: prepare delicious pastries with different fillings, it’s worth it. Our options are not the limit of imagination, but only a good base. Learn from the classics, invent your own. Happy filling and delicious pies!

Save recipe in “Cookbook” 0 Print (Rate the recipe) Loading…

Source: https://blog-recept.ru/neskolko-proverennyh-variantov-nachinki-dlya-pirozhkov-s-kapustoj/

The floor is given to the chef

To prepare a very tasty filling for a cabbage pie, it is better to choose only high-quality and fresh products. For these purposes, housewives use mainly white cabbage, although some manage to make pies with cauliflower, Brussels sprouts and even broccoli.

White cabbage is considered a storehouse of vitamins and minerals. In addition, it is distinguished by its low calorie content. And if you combine it with unleavened dough, you can not only enjoy your favorite pastries, but also not gain extra pounds.

A few simple tips will help you turn your usual cabbage pie into a real culinary masterpiece:

The cabbage should be fresh and slightly greenish.
Pay attention to the bottom cut: if you see that there are not enough leaves on it, it means that the cabbage has already been peeled to give it a marketable appearance.
Sour cabbage is a storehouse of ascorbic acid. Baking with such a filling not only turns out tasty and aromatic, but also enriches the body with its daily requirement for vitamin C.
Sauerkraut must be thoroughly squeezed before use to get rid of excess juice.
Fresh cabbage can be shredded with a knife or chopped in a food processor.
Basically, stewed cabbage in tomato sauce is used for the filling.
To give the filling a golden hue while cooking the cabbage, add a pinch of turmeric.
Carrots and onions are cabbage’s constant allies, so feel free to combine these sautéed vegetables with the main ingredient.
For a variety of taste, cabbage can be mixed with eggs, rice, pickled or fried mushrooms, meat fillet, sausage products, cheese, prunes, etc.

Cabbage filling for home baking

Many housewives who are just starting their culinary journey are interested in how to prepare the filling for pies with cabbage. You already know the basic aspects of choosing ingredients. Now all that remains is to master the skill of preparing the filling. Today we will prepare a filling for baking from white cabbage according to a classic recipe. This filling harmonizes perfectly with puff pastry, yeast, butter, jellied and unleavened dough.

Compound:

ground pepper;
0.1 l of filtered water;
½ tsp. fine grain salt;
onions - 1 pc.;
½ tsp. turmeric;
1 PC. carrots;
softened butter - 50-60 g;
3-4 tbsp. l. refined sunflower oil.

Preparation:

Gastronomic pleasure: a gourmet delight

Many housewives prefer to choose the filling for pies with cabbage and egg, the recipe for which is very simple. Blanched, stewed, sauerkraut or fried cabbage is suitable for filling pies. You can complement the taste of the egg-cabbage filling with minced meat or fried mushrooms. Believe me, the finished dish will turn out very tasty and aromatic.

Compound:

chicken eggs - 2 pcs.;
0.5 kg of white cabbage;
a mixture of peppers and salt;
melted butter - 50-60 g.

Preparation:

Exquisite filling for fragrant homemade baked goods

If you want your household to be pleasantly surprised, try making pies with cabbage and mushroom filling. You can use any fresh mushrooms, just first wash them thoroughly and cut them, separating the cap from the stem.

Compound:

cabbage - 1 head;
0.3 kg of fresh mushrooms;
refined vegetable oil for frying;
garlic cloves - 2-3 pcs.;
pepper mixture;
onion - 1 pc.;
salt.

Preparation:

Cabbage - 1 head

Onions - 3-4 large heads.

Boiled eggs - 5 pcs

Butter - 100 g

Salt, pepper - to taste

Greens: green onions and dill

How to cook

1. So: first of all, peel the onion and cut it into thin half rings, put it on low heat, with a small amount of vegetable oil, add a little salt and add a pinch of sugar. Let it simmer until soft and translucent.

2. In the meantime, put a full kettle on the stove (or turn on the electric one) and chop the cabbage thinly, like lace, as my grandmother used to say. Place the cabbage in a saucepan, pour boiling water over it and salt well.

3. Place over high heat, bring to a boil and let simmer for 5 minutes. Immediately remove the pan from the heat, drain the cabbage in a colander and rinse with running cold water. Let it drain.

4. By that time the onion had become what we needed. We take a handful of cabbage and squeeze out the moisture properly, the work is not easy, but the result is worth the effort. Place the resulting “lumps” in a frying pan with onions.

5. Using a wooden spatula or spoon, break up the cabbage, add pieces of butter and return the frying pan to the heat, simmer for just a couple of minutes until the butter disperses.

6. Remove from heat and let cool completely. Meanwhile, finely chop the greens and fairly large hard-boiled eggs. Mix with cabbage.

7. If necessary, add salt to taste and season with ground black pepper.

Bon appetit to you and your loved ones! BY THE WAY!!! The cabbage filling prepared in this way can be frozen for future use; after thawing, it does not lose its taste.

Step by step photos of the recipe

3. In the meantime, put a full kettle on the stove (or turn on the electric one) and chop the cabbage thinly, like lace, as my grandmother used to say.

4. Cut the shredded cabbage crosswise into pieces about 2-3 cm. so that when you bite into the pie, the cabbage does not pull out.

5. Place the cabbage in a saucepan, pour boiling water over it and salt well. Place over high heat, bring to a boil and let simmer for 5 minutes.

6. Immediately remove the pan from the heat, drain the cabbage in a colander and rinse with running cold water. Let it drain.

7. By that time the onion had become the way we needed it.

8. Take a handful of cabbage and squeeze out the moisture properly, the work is not easy, but the result is worth the effort.

9. Place the resulting “lumps” in a frying pan with onions.

10. Using a wooden spatula or spoon, break up the cabbage, add pieces of butter and return the frying pan to the heat, simmer for just a couple of minutes so that the butter disperses.

11. Remove from heat and let cool completely. Meanwhile, finely chop the greens and fairly large hard-boiled eggs. Mix with cabbage; if you add an egg to hot cabbage, the yolk will “break apart” and you won’t find it in the filling! If necessary, add salt to taste and season with ground black pepper.

Cabbage pies can be prepared in many ways and each time surprise your family with new combinations of flavors and presentation. In this article you will learn how to make cabbage filling for pies and rolls.

The best filling recipes for pies and pies with cabbage

› Pies with cabbage

03.03.2019

The filling for cabbage pies can taste completely different. It all depends on the additional ingredients and method of preparation. You can use fresh, pickled or stewed vegetables.

As an addition, you can add mushrooms, tomatoes, peppers, herbs, onions, rice, meat, etc. If you have a slow cooker, you can cook in it. This is a huge relief and time saver for some.

Recipe for cabbage filling with photos for pies: classic step by step

From the ingredients take:

cabbage - 350-450 g;
onion - 1 pc.;
carrots - 1 pc.;
sunflower oil - 15 ml;
a mixture of peppers and salt - to taste.

Cooking steps:

Prick the pan. Pour in oil.
Fry the peeled and finely chopped onion.
Peel the carrots and chop them using a grater.
Combine with onion after 5-7 minutes and fry for another 5 minutes.
Finely chop the cabbage.
Add to vegetables that are already roasting.
Add a little water, add pepper, salt and simmer for 20-25 minutes. Stir the mixture periodically.

After a quarter of an hour, try the filling. If the cabbage is young, it will stew faster.

Alternative Recipes

Cabbage in pies can be used fresh or pickled. Also, additional ingredients will not spoil the taste.

There are several more proven recipes with which you can prepare a good cabbage filling.

A short recipe for cabbage filling for pies and pies using a slow cooker

If you have a slow cooker, then prepare the filling in it. Here you can calmly stew vegetables and not worry that something will burn. It will take a little time.

From the ingredients take:

Young cabbage	400-500 g
carrots	1-2 pcs.
Onion	1-2 pcs.
Salts	Half a tsp.
Ground black and red pepper	taste
Refined oil	10-15 ml

Cooking steps:

Take the bow. Remove the husk from it. Wash it.
Peel the carrots and also wash under running water.
Chop the vegetables. To do this, you can take a combine harvester. If there isn't one. Arm yourself with a knife and grater.
Shred the cabbage. Pour oil into the slow cooker. Turn on the “Stewing” or “Frying” mode.
Thermally process all vegetables. It will take about 10-15 minutes. 5 minutes after the start of cooking, pour in 10-15 ml of water.
Don't forget to season it all with pepper and salt.

You save time due to the fact that all the vegetables are stewed well at once in the slow cooker. Young cabbage is needed. Then she will get ready quickly.

You can make a pie filling from Chinese cabbage. In this case, the cooking time will be reduced to a minimum.

Sauerkraut filling for pies

Many people like the filling with sauerkraut. Ingredients:

sauerkraut - 350-450 g;
onion - 1 head;
carrots—1 pc.;
sugar - half a tsp;
mixed peppers - to taste;
refined oil - 10-15 ml

Cooking steps:

Grate the carrots on a medium grater.
Finely chop the onion.
Place both ingredients in a hot frying pan, onto which you have previously poured oil.
Fry for about 5-7 minutes.
Then add the sauerkraut.
Sugar and pepper. Simmer for about 20 minutes, stirring constantly.

Egg and cabbage filling

The recipe for cabbage filling with egg is also suitable for pies. An additional component will make the dish special. You will need the following ingredients:

white cabbage - 1 medium head;
onion—2-3 pcs.;
chicken eggs - 4-5 pcs.;
butter (butter) - 100-150 g;
refined oil - 10 ml;
pepper, salt - to taste;
parsley, dill - a small bunch.

Recipe with photo of filling for pies with cabbage and egg: step-by-step preparation

Peel the onion. Slice it thinly. A good option for slicing is in half rings.
Turn on the stove. Make a small fire. Place a frying pan and pour in refined oil.
Fry the onion until it softens.
Meanwhile, chop the cabbage. Place in a bowl, add salt and pour boiling water over it. Cook for 5-7 minutes. After draining the water, drain the vegetable in a colander and rinse with cool water. Then squeeze it well.
Once the onion has become translucent, add the cabbage to it.
Place a piece of butter on top.
Simmer for no more than 5 minutes. Remove from heat when butter has melted. Stir occasionally.
Boil the eggs hard. Place in cold water. Clean. Cut into cubes.
Wash the parsley and dill and chop finely. Combine with eggs.
Mix eggs, greens and cabbage. Pepper it. Taste for salt and add if necessary.

If there is any filling left over, do not throw it away. Fold it into a bag and then put it in the freezer. It tastes just as good after defrosting.

Cabbage and meat filling for pies

Here is another recipe for a delicious filling for pies and pies made from fresh cabbage. In this case, it is complemented by meat.

Ingredients:

400-450 g minced meat;
1 onion;
to taste - a mixture of ground peppers;
1-1.5 tsp. - salt;
400-500 g white cabbage;
50-70 g butter;
15 ml vegetable oil.

How to make cabbage and meat filling for a pie? Follow these steps:

Take any meat. Pass it through a food processor, meat grinder or grind it in a grinder.
Remove the withered leaves from the scapus and remove the stalk. Chop the vegetable finely and thinly.
Remove the husks from the bulbs. Then wash it. Cut as small as possible. If you don’t like it and don’t want to bother with this, just chop the vegetable using any device (meat grinder, food processor, blender).
Fill a frying pan with oil. Put it on fire. Fry the minced meat. You must first bake the minced meat, and only then combine it with the cabbage filling of the pie.
Separately sauté the onion and cabbage. You should immediately add salt and pepper.
Once everything is cooked, mix in a large bowl.

This cabbage filling is suitable for pie made from both yeast dough and puff pastry.

Cabbage and mushroom filling for pies

It’s not difficult to make a filling for a pie with mushrooms and cabbage.

From the ingredients take:

cabbage - 400-450 g;
mushrooms - 250-300 g;
pepper and salt - to taste;
carrots - 1 medium size;
onions - 1-2 pcs.;
refined oil - 10-15 ml

Step-by-step preparation of cabbage pie filling:

Clean and wash all ingredients.
Remove bad and dirty leaves from the cabbage head.
Cut the onion into half rings.
Chop the carrots. A grater will help with this. Shred the cabbage.
Stew the cabbage over low heat with a little oil. 5 minutes before the end, add salt and pepper. Then transfer the cabbage to another container.
Add oil to the pan again. Add mushrooms. Cut them into slices. Fry until all the liquid has disappeared.
Finally, add the onions and carrots to the pan. Be sure to add pepper and salt.
After all the ingredients have cooled, mix them. You can start shaping the pie.

Stuffing using fresh cabbage

To prepare the filling for a fresh cabbage pie or pie, you need to know some tricks. It may seem like minor nuances, but they create an unsurpassed taste.

To prepare the filling for cabbage pies you will need the following ingredients:

young white cabbage or Chinese cabbage - 400-500 g;
onions or feathers - any quantity;
vegetable oil - 10-15 ml;
mixture of peppers - to taste;
greens—a bunch;
salt - 1 tsp.

Cooking steps:

Take the bow. Free it from the husk. Cut into small cubes. If in your case there are feathers, then they need to be washed and finely detailed.
Rinse the greens - dill and parsley under running water, and also cut them.
Remove the top leaves of the scapus. Chop everything else as little as possible.
Place in a saucepan. Put onions and greens there. Salt, pepper, add oil and let in the juice. To do this, shake all hands.
Leave the mixture for 15 minutes. After this time, the vegetables will release juice and soften.

This is an ideal filling option for those who do not like to fry and stew vegetables.

Professionals recommend

If you prefer homemade baked goods, but don't like the hassle of cooking the filling for a long time, you can try using cabbage. It is not only tasty, but also not expensive.

This budget option is suitable even for those who watch their figure. For variety, you can add to cabbage:

eggs;
meat;
mushrooms;
rice;
various vegetables.

To make your pie a real masterpiece, follow these recommendations:

Choose younger cabbage. If it is difficult to find one in winter, replace cabbage with Peking cabbage. The greener the leaves on a vegetable, the younger and fresher it is.
If you use sauerkraut, be sure to squeeze out the excess liquid first.
If you want to make pies from fresh cabbage, then drain the juice from it. To do this, salt the chopped vegetable and crush it with your hands.
If you stew cabbage, do not forget to add water. In addition, you can add a little tomato. This will give the filling a special taste.
If you don't have tomatoes, you can buy tomato paste.
Don't forget to add onions and carrots to the filling. These vegetables will make it richer and more flavorful.
If you prefer to put various spices in your dishes, then you can experiment here too, but know when to stop.
Don't stew vegetables for too long. They should be juicy. Otherwise the pies will not be tasty.

Whatever recipe you choose, remember that you are the boss of the kitchen. The indicated amount of ingredients is not important. You can do more or less, it all depends on your wishes.

Features of preparing filling for cabbage pies Link to main publication

Source: https://parapirogov.ru/pirogi-s-kapustoi/osobennosti-prigotovleniya-nachinki-dlya-pirogov-iz-kapusty

Stewed cabbage with onions

The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage prepared in this way can be served as a side dish or a warm salad. The filling for cabbage pies is prepared as follows:

Peel one large onion and cut it into half rings.
Finely chop 500 grams of cabbage. It is best to use a special knife so that you end up with a long straw.
Sprinkle the cabbage with salt and press with your hands. Leave it for a while and wait until the juice comes out.
Heat a frying pan and fry the onion until golden brown.
Add the cabbage to the onion and cook it over medium heat, remembering to stir.
Add some water to the pan and simmer the vegetables over low heat.
Remember that young cabbage will be ready much faster than winter cabbage.
Taste the vegetables and add a little salt and pepper if necessary.

To make your baked goods more satisfying and tasty, we recommend making a combined filling. But do not forget that it is put into pies only in finished form. The cabbage filling for minced pies is prepared as follows:

Take two or three onions, peel them and cut them into cubes.
Wash and peel one carrot. Grate it on a fine grater as is usually done to prepare carrots in Korean.
Cut fresh forest mushrooms or champignons (350 grams) into cubes.
Heat a frying pan over the fire and fry the vegetables. After a few minutes, add the mushrooms and continue cooking.
Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under a lid until soft.
Fry 300 grams of mixed minced meat (you can take half pork and beef) in a small amount of vegetable oil, add salt and pepper.
When all the products have cooled, they need to be mixed, adding salt or spices if necessary.

This cabbage filling is perfect for pies baked in the oven or fried in a pan. To save time, you can divide the dough into two parts and make one large pie.

Filling for pie with cabbage and chicken

We will need:

Cabbage – 400-500 grams;
Chicken – 300 grams;
Onions -2 pieces;
Salt and pepper to taste.

Preparation:

Wash the chicken, chop into medium pieces and add salt. You can use any part of the bird, but drumsticks or thighs are best as the breast stuffing will be a little dry.
Heat a frying pan and fry the pieces in vegetable oil over low heat until cooked and golden brown. Remove from the pan and let cool
Peel the onion, cut into half rings and fry in the oil remaining after cooking the bird.
Chop the cabbage into small pieces, scald with boiling water, add salt and pepper to taste, add a little water and simmer under a closed lid until tender.
When the cabbage becomes soft, open the lid, drain off excess liquid, add a little vegetable oil and fry until golden brown.
Mix the prepared cabbage, onion and chicken in a separate bowl. Salt and add spices if necessary. The filling for the pie with cabbage and chicken is ready!

A pie with cabbage. Filling (recipe) with egg and onion

This dish will help you travel back to childhood, when your mother or grandmother prepared a delicious pie with the classic cabbage-egg-onion filling. To prepare this wonderful dish, you need:

Cut three or four onions into half rings and fry them in a frying pan until translucent.
Chop one small head of cabbage using a special knife so that you get thin strips.
Boil, peel and chop five chicken eggs.
Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, add salt and pepper.
Drain the water through a colander and run cold water over the cabbage. To get rid of excess liquid, squeeze the workpiece with your hands and place it in the pan with the onions. Heat the vegetables together and let them cool.
Mix all the products, salt and add your favorite spices.

Cabbage filling for pies prepared according to this recipe can be perfectly stored in the freezer and will not lose its taste when defrosted.

Cabbage for stuffing recipe, How to cook cabbage for stuffing

Rus' has long been famous for its pies and pies with cabbage. Cabbage is rich in various microelements, therefore it is very healthy, and what is important is available all year round. Cabbage also perfectly retains almost all vitamins. Pies can be prepared with either fresh cabbage or sauerkraut. So, how to prepare cabbage stuffing?

Cabbage for filling recipe No. 1

To prepare the cabbage filling you will need:

fresh cabbage - two kilograms;
two eggs;
one onion;
fifty grams of sunflower oil;
salt and pepper according to taste preferences.

How to prepare cabbage for filling?

To prepare the filling, rinse the cabbage forks well under cold running water. Cut the cabbage in half and carefully slice with a sharp knife. You can use a cabbage shredder.
Place a frying pan with deep sides on the fire. Heat the vegetable oil. Place the shredded cabbage in the frying pan. Next, fry the cabbage, stirring constantly.
To make the cabbage stuffing, peel the onion and cut it into small cubes, then add the onion to the cabbage. Continue frying the cabbage until fully cooked. Salt and pepper the fried cabbage for the filling at the end. Transfer the golden cabbage to any bowl to cool.
Next, to make the cabbage filling, hard boil the eggs. They need to be finely chopped and added to the cabbage. Mix everything thoroughly. It would also be good to add finely chopped dill to the cabbage.

Sauerkraut for filling recipe No. 2

You can also prepare the filling from sauerkraut. To do this, squeeze the cabbage from the juice and finely chop it on a cutting board. Finely chop the onion.
Next, transfer the cabbage and onions to a heated frying pan and fry in sunflower oil for about ten minutes.
To prepare the cabbage filling, peel one potato and grate it on a coarse grater. Add potatoes to cabbage. Then mix everything well and season with pepper.
Transfer the cabbage to a baking pan in the oven. Cover the pan with a lid. Add a little water. Place in the oven on low heat to simmer for a couple of hours. After the cabbage filling is cooked, cool it.

Draw your attention to!

If you are preparing a large amount of filling, then you need to fry the cabbage in parts, or in two pans.
If the sauerkraut is very salty, then in order to prepare the cabbage filling, it must be rinsed before cooking.

There are many methods for preparing cabbage pie filling. Most likely, each family has its own recipe for making the most delicious filling. Try several recipes and compare the results. Maybe some of the cabbage fillings you like will become the basis of a pie that all your loved ones will like. So, how to prepare cabbage pie filling? There's nothing complicated about it.

Cabbage for filling recipe No. 3

To prepare the cabbage pie filling you will need:

White cabbage;
bulb onions;
vegetable oil;
salt;
granulated sugar;
butter;
fresh dill;
eggs;
black pepper (ground)
carrot.

How to prepare cabbage pie filling?

To prepare the cabbage pie filling, peel the onion and cut it into thin half rings. Place a frying pan with vegetable oil on low heat, put the onion in it, add a little sugar and salt. Simmer the onion until it becomes transparent.
Chop the cabbage for the filling into long, thin strips. Then cut these strips crosswise into pieces no more than two to three centimeters long. If you chop the cabbage this way, the filling will not pull out of the pie when you bite it.
Next, transfer the shredded cabbage for filling the pie into a container, and then pour boiling water over it and add salt.
Then place the container with the cabbage for the filling over high heat, boil and cook for five minutes. Drain the cabbage in a colander and rinse well with cool water. Squeeze the cabbage and place it in the pan with the onions.
Now, to prepare the pie filling, add a few small pieces of butter to the cabbage, mix well and simmer the filling until the butter has melted. Remove the cabbage from the heat and cool.
Boil a couple of eggs hard. Cut eggs and dill into small pieces. Mix them with the cooled cabbage filling. If necessary, add salt to the filling and season it with black pepper.

Cabbage for filling recipe No. 4

To prepare the filling for the cabbage pie, use a knife to divide the head of cabbage into two parts and cut out the stalk. Place the cabbage in a container of hot water for about ten minutes and cover with a lid.
Hard boil a couple of eggs, then cool them and cut them into small cubes.
Return to the cabbage for the filling, drain the water, cool it and shred it.
Finely chop a large onion and grate a small carrot. Then lightly fry the vegetables in sunflower oil.
Add cabbage to the vegetables, mix well and cook until fully cooked. Cool, then add eggs, salt and pepper to cole pie filling.

Sauerkraut baking filling

The recipe for this filling will help you out in the winter, when you can use homemade preparations. You can prepare it as follows:

Grate the washed and peeled carrots on a medium grater, and cut one onion into half rings.
Fry the vegetables in a frying pan.
Rinse 300 or 400 grams of cabbage under running water, squeeze and place in a frying pan.
Simmer the vegetables over low heat until tender, and at the very end add salt and pepper.

The savory cabbage filling for oven-baked pies will be ready to use as soon as it has cooled a little.

A simple recipe for filling cabbage pies

Compound:

white cabbage - 0.5 kg;
onions - 100 g;
butter - 20 g;
refined vegetable oil - how much will be needed;
salt, pepper - to taste.

Cooking method:

Peel the onion and cut it into small pieces.
Wash the cabbage and remove the top leaves.
Chop the cabbage into thin, short strips.
Pour a little vegetable oil into a saucepan and heat it.
Place onion in oil. Fry it over low heat until transparent.
Place the cabbage in a saucepan and mix it with the onion.
Cover the saucepan with a lid and reduce the heat even further.
Simmer the cabbage until soft, this will take about 40 minutes or a little more.
Salt and pepper the cabbage, add a piece of butter, stir.
Simmer the cabbage for another 5 minutes and remove from heat.

Wait for the filling to cool and use it as intended. If you are fasting, you do not need to add butter to the filling.

Stuffing prepared in a slow cooker

As you know, progress does not stand still, and it is imperative to take advantage of its fruits. Therefore, we invite you to prepare the original filling using modern technology. The peculiarity of this recipe is that we will use both fresh and sauerkraut. So, let's begin:

Take 400 grams of sauerkraut, rinse, and chop with a knife if necessary.
400 grams of fresh cabbage and one onion also need to be finely chopped.
Pour some vegetable oil into the multicooker bowl and heat it slightly using the “Frying” program.
After this, add sauerkraut and onions and cook until the excess liquid has evaporated. Remember that the filling needs to be stirred periodically.
When the vegetables are ready (determine this by eye), you can add fresh cabbage, any seasonings and tomato paste to them.
Set the “Extinguishing” program for about half an hour. After this, you need to try the filling and, if necessary, extend the cooking time.

Ready cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.

The filling for pies with cabbage is very tasty, step by step

The filling for pies with cabbage will always be the most popular, very tasty, juicy, loved by everyone. Homemade baked goods are especially in demand in the fall, and when cabbage from my own plot, and even sauerkraut, arrives in time, I don’t want to bake.

The popularity of cabbage filling is not without reason, because it is such a budget vegetable, and also very healthy, and you can mix such a filling with anything you want. Cabbage goes very well with meat and other various vegetables. My grandmother even baked pies with cabbage and apples - they were delicious, I tell you, extraordinary.

Filling for pies with cabbage and meat in a frying pan

This option is more fun for men, who for the most part consider cabbage pies to be a frivolous food.

We will take the following products:

Small forks of cabbage
Half a kilo of any meat, fillet, you can take liver, it will also be delicious
Two onions - turnips
Sunflower oil for frying
Salt and spices to your taste

How to cook:

Wash the meat and cook until tender in lightly salted water. When it is completely cooked and soft, we take it out, dry it and grind it in a meat grinder.

Meanwhile, chop the cabbage thinly, mix with the onion cut into half rings and fry until half cooked so that the cabbage is crispy. Salt and pepper as needed.

The next, final stage is mixing the cabbage and boiled minced meat. You need to stir well so that it turns out evenly. Some people also like to add fresh herbs to this filling.

Filling for pies with cabbage and rice

We will use the following products:

Half a kilo of cabbage
One hundred twenty grams of rice
Salt and pepper to your taste
One small carrot
One onion

How to prepare this filling:

First, boil the rice until almost done, so that it is slightly damp, then the filling will be crumbly and tasty. Chop the cabbage and fry it a little in a frying pan, immediately adding chopped carrots and onions. After frying, mix with rice and immediately add salt.

Filling for sauerkraut pies

Honestly, I prefer pies with fresh cabbage, but some people simply love them with sauerkraut. By the way, if you don’t want the filling to be too sour, just soak the cabbage or at least rinse it under the tap.

We will take the following ingredients:

Two hundred grams of sauerkraut
Medium onion
Two tablespoons sunflower oil
Hard boiled egg
Salt as needed

How to cook:

First, fry the chopped onion a little, then add the cabbage to it and simmer under the lid for about forty minutes. At the very end, add the chopped egg and salt.

Stewed cabbage for filling the pie, a simple recipe

The following products will be needed:

Half a kilo of white cabbage
Two medium onions
One large carrot
Two tablespoons of vegetable oil
Half a glass of water
Pepper mixture
Salt
Turmeric

Cooking process:

Wash and peel the vegetables before cooking. It’s easier to grate carrots using a regular grater. The onion should be cut into small cubes. Shred the cabbage very thinly; it is better to use a special shredder.

Measure out half of the oil from the recipe and simmer the onion in it until translucent. Then add carrots.

When the vegetables are lightly fried, add the cabbage; first, it is advisable to mash it with your hands. Fry, stirring, for five minutes. Then salt, add all the spices and water. Then simmer under the lid for twenty minutes. Place the filling into the pies when it has cooled.

Stuffing with cabbage and mushrooms

For this filling, any mushrooms are suitable: dried, fresh, wild mushrooms, or champignons from the store.

We will take:

Half a kilo of fresh cabbage
Three hundred grams of any mushrooms
One medium onion
4 cloves garlic
Salt, pepper, sunflower oil

Cooking process:

Cooking time depends on what mushrooms you choose. Fresh forest fruits must be washed, peeled and boiled for half an hour. If the mushrooms are dried, then cooking will also be necessary. It is most convenient to use champignons; they are immediately ready for frying.

First, finely chop the onion and garlic and lightly fry in a frying pan. Place them in a bowl, add oil to the frying pan and fry the mushrooms until half cooked. They first need to be cut into cubes.

Add finely shredded cabbage to the mushrooms and fry until golden brown, add onion and garlic, season and let simmer over medium heat for 5 minutes.

Filling with minced meat and vegetables

And again let's think about our men. This filling is rich in flavor, juicy and very filling. Suitable for both fried and oven-baked pies.

We will take:

Three hundred grams of minced pork and beef
Half a kilo of fresh cabbage
Medium sized carrots
Onion
Three tablespoons sunflower oil
Salt pepper

Cooking process:

First, we will need to fry the minced meat, we need to do this in a hot frying pan, over high heat, so that it turns out crumbly and does not stick together in one piece. At the same time, add salt and pepper.

In another frying pan, first fry the chopped onion, add grated carrots and only then finely shredded cabbage. Fry until slightly golden brown.

Mix the vegetables with the minced meat and let them sit for a while and cool at the same time. This filling can be used not only for pies on yeast dough, but also on puff pastry.

Filling for puff pastry

If you don’t know what to prepare for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for future use, freeze it and take it out as needed. To do this you need:

Chop one forkful of cabbage (about three kilograms) with a knife or in a food processor. Boil until tender and then drain off excess water.
Cut three or four onions into half rings, add salt, add sugar and simmer until soft. After this, you can put cabbage and a little butter here.
Let the vegetables cool and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.

Now you can start preparing the roll. To do this, defrost the plates of ready-made puff pastry (it can be purchased at any supermarket), roll it out, and brush with vegetable oil. Place the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll using a napkin. Bake the dish in the oven on a baking sheet lined with baking paper. The pie can be brushed with egg and sprinkled with sesame seeds.