Fried pies with cabbage and egg

Today's topic of conversation is cabbage pies.

You can cook them in the oven and fry them in oil.

We will not go into detail about preparing the dough; you can use any pie dough with or without yeast.

You can see how to prepare dough for pies in the previous article “Dough for pies”

List of recipes:

Pies baked in the oven
Pies with cabbage and egg
Delicious pies with young cabbage, herbs and egg
Recipe for pies with cabbage and meat
Pies with cabbage fried in a frying pan
Deep fried pies – video
Delicious cabbage filling for pies - video

Such pastries are always very popular and very loved.

Let's look at how to prepare delicious fillings and make the pies yourself from ready-made dough.

I will try to tell you about this in as much detail as possible, step by step.

By the way, if you don’t want to bother with the dough, you can always buy it ready-made in the store.

Pies in the oven

Traditional filling: ingredients

It is this option for preparing the filling for cabbage pies with eggs according to the recipe described in detail below that is considered the most common due to the successful combination of taste and simplicity in the cooking technology. The list of required ingredients is simple:

1 kg cabbage;
5–6 eggs;
1 piece each carrots and onions;
1 tsp. without a hill of salt;
1/2 tsp. black pepper and the same amount of coriander;
150 ml water;
a small pinch of sugar;
4–5 tbsp. l. vegetable oil.

It is not necessary to add sugar, pepper and coriander, but they add a special aroma to the filling, which has a positive effect on its taste.

Pies with cabbage and egg in the oven: recipe with step-by-step photos

Author Culinary Reading time: 3 min. .4k. Published 10/26/2019

Using simple and affordable ingredients, in just over an hour you can prepare delicious, satisfying pies from quick yeast dough. To prepare pies with cabbage and eggs in the oven, we will prepare the necessary products. Wash the cabbage, carrots and onions in running water and peel them.

Ingredients:

For the test:

Kefir – 200 ml.
Sugar – 30 g.
Salt – 1⁄2 tsp.
Chicken egg – 1 pc.
Refined vegetable oil – 60 ml.
Dry fast-acting yeast – 10 g.
Wheat flour – 400 g.
Yolk - for greasing pies.

For filling:

White cabbage – 300 g.
Medium carrots – 1 pc.
Onions – 1 pc.
Refined vegetable oil – 50 ml.
Boiled chicken eggs – 3-4 pcs.
Salt and ground black pepper - to taste.
Dill and parsley - to taste.

Cooking time: 1 hour 15 minutes. Number of servings: 6-7. Yield: 12-14 pies.

Preparing Ingredients

For filling pies with eggs, you can use not only the usual white cabbage, but also Savoy cabbage, as well as Peking cabbage (without the lower thick veins) - the taste will be almost identical. You can also mix these types of cabbage if the recipe is missing one variety.

Shredding is of great importance in the process of preparing cabbage: you must use a very sharp knife and cut the vegetable into very thin strips, but not too long. Sprinkle the slices with salt and press with your hands, simulating kneading dough - these actions will make the cabbage softer, release juice, and reduce the cooking time by half. Chop the onion into small cubes, grate the carrots on a fine grater, and boil the eggs until hard, then let them cool in cold water to easily remove the shells without damaging the whites.

With green onions

Ingredients:

1 small fork of young cabbage (0.4-0.5 kg);
6 chicken eggs;
100 milliliters of milk;
2-2.5 cups premium wheat flour;
1 teaspoon baking powder;
200 grams of sour cream with fat content up to 20%;
1/4 stick of butter;
1-2 bunches of green onions;
a tablespoon of olive oil;
salt to taste.

Recipe step by step:

Sift the flour into a bowl, mix with baking powder, add melted butter and grind with flour until smooth;
Break 2 eggs into a bowl, having previously separated the yolk from one to grease the baked goods, and add sour cream. Stir, first with a spoon, then place on the table and knead properly with your hands. Roll into a bun, wrap in cling film and put in the refrigerator for an hour;
Finely chop the white cabbage with a knife or a special shredder and place in a frying pan with heated olive oil. Add salt and fry for a couple of minutes. Pour in milk, cover with a lid and simmer for a quarter of an hour until soft;
While the cabbage is stewing in milk, boil and cut the remaining eggs. Chop fresh green onions;
Let the cabbage cool slightly, add eggs and onion greens. Taste the filling, add salt and spices (if you think necessary) to taste;
Grease a baking sheet with high sides with vegetable fat, preheat the oven;
Roll out the dough into two layers. Place a larger layer of dough on the bottom of the baking sheet and spread the filling on it. Cover the top of the pie with the smaller one, pinch the edges;
Take a fork and prick the top in several places; you can make interesting patterns by decorating the baked goods. Brush the surface with egg yolk and bake in the oven for 35-45 minutes;
Serve the pie by cutting into small portions.

Article on the topic: Is it possible to freeze pumpkin in the freezer for the winter?

Preparing the filling

Fry the onion slices in two tablespoons of vegetable oil until transparent, then add the carrots and simmer over medium heat until they give off color to the oil. This usually takes no more than five minutes. Place the prepared vegetables on a plate, add the remaining oil to the pan and add the prepared cabbage. There is no need to cover it with a lid, otherwise it will become too soft, like boiled, and you won’t get a beautiful ruddy color for the filling, and the taste will be much worse. Periodically stir the contents of the pan so that the slices are evenly fried.

After ten minutes of heat treatment, add onions with carrots, spices with sugar and water, mix thoroughly. Simmer until the liquid has completely evaporated and then turn off the stove. Some cooks advise simmering the cabbage for the filling for at least twenty minutes, but during this time it will lose most of its nutrients and become too soft, losing its cutting shape. This goes against the basic rules of preparing tasty and healthy meals.

Cut hard-boiled eggs into small cubes and mix with completely cooled vegetables. This filling can be used for various types of pies: fried in a frying pan or cooked in the oven. Moreover, if it turns out that after making the pies the filling remains, it can be used as a simple side dish for porridge or boiled potatoes.

Filling for pies with cabbage and egg: recipes, cooking features

Pies are one of the most popular types of baked goods for several reasons. They are tasty, convenient, filling, and can be made from different types of dough with a variety of fillings. The filling for pies with cabbage and eggs is inexpensive and does not require much time to prepare. However, products with it turn out juicy, tender, satisfying and almost everyone likes it. Despite its simple composition, the egg and cabbage filling for pies and pies can be prepared according to several recipes, each of which allows you to get a unique dish.

Cooking features

The process of preparing a pie filling from cabbage and eggs cannot be called complicated, but still, without knowing some points, the cook may be disappointed with the results of his labors.

The filling for pies can be made from any type of cabbage: white, red, cauliflower, broccoli. It is only important that it is not rotten or spoiled. When choosing white cabbage for the pie filling, you should give preference to late varieties of vegetables, as they are more juicy.
Fresh, frozen and pickled vegetables are used for the filling. Fresh ones must be washed, dried, chopped and boiled until half cooked, and only then used to prepare the filling. If this is not done, the vegetables may not have time to bake before the dough bakes, as a result the filling will be hard, and eating the pies filled with it will not be very pleasant. Sauerkraut is washed before cooking, then stewed or fried. This is done in order to make its taste less sour. Frozen vegetables can be boiled or stewed without defrosting, and then chopped.
The cabbage for the pie filling needs to be finely chopped, only then the baked goods will turn out tender and tasty. If you can’t finely chop the cabbage with a knife, you can use a special shredder. Almost every grater has a side with two long holes; it is designed specifically for chopping cabbage.
After stewing the cabbage, drain off the excess liquid, otherwise the filling will turn out watery and the dough will become soggy.
The eggs for the filling must be hard-boiled, cooled, peeled and finely chopped with a knife. The use of a grater is allowed. Do not put raw eggs into the cabbage filling.
To give the filling a more pleasant taste, it is fried in butter or vegetable oil, supplemented with onions, carrots, mushrooms and other ingredients, and seasoned to taste.
Before you put the filling on the dough and form the pies, it needs to be cooled. Otherwise, the dough will steam and become sticky and slippery. This will have a negative effect on the organoleptic qualities of the finished dish.

The filling for cabbage pies with eggs can be made tender and piquant, simple or multi-component. The taste of the pies will be affected not only by the composition of the filling, but also by the method of its preparation. Only by following the instructions accompanying a specific recipe will you be able to obtain the expected result and avoid critical errors.

Filling for pies from fresh cabbage with eggs

Compound:

white cabbage – 0.3 kg;
chicken egg – 3 pcs.;
onions – 100 g;
butter – 40 g;
salt, spices - to taste.

Cooking method:

Wash the cabbage, removing the top leaves. Cut the head of cabbage into several parts, one of which will weigh about 300-350 g. Cut out the stalk.
Finely chop the cabbage and place in a colander. If it is not big enough, put half the cabbage in it or even less, that is, as much as will fit.
Boil water in a large saucepan and place a colander with cabbage in it for 3-5 minutes. Remove the colander from the pan, let the water drain, and transfer the cabbage to a bowl. Also boil the remaining cabbage until half cooked.
Peel the onion and chop finely.
Melt the butter in a deep frying pan, add the onion and fry it until soft.
Add the cabbage to the onion and stir. Cover the pan with a lid. Simmer the cabbage over low heat for 5-10 minutes, stirring it a couple of times.
Boil the eggs, cool them by placing them under running cold water. Remove the shell and cut into small cubes.
Place the cabbage back in the bowl, add salt and season to taste. Add chopped eggs to it. Stir, trying to distribute the eggs evenly throughout the vegetable mixture.

Wait until the filling has completely cooled down. After this, it can be used to make pies, both fried and baked.

Filling with sauerkraut and eggs for pies

Compound:

sauerkraut – 0.2 kg;
onions – 100 g;
carrots – 100 g;
refined vegetable oil – 40 ml;
chicken egg – 3 pcs.

Cooking method:

Wash the cabbage. If it has fermented while being coarsely chopped, chop it with a knife.
Scrub and wash the carrots. Dry it with a napkin. Grind using a grater with large or medium holes.
Remove the peel from the onion and chop it into small pieces.
Heat oil in a frying pan, add onions and carrots. Fry them over medium heat until golden brown.
Add sauerkraut to the fried vegetables. Turn down the heat. Simmer the cabbage, stirring occasionally, for 10 minutes.
Cool hard-boiled eggs under running cold water and peel. Grind on a coarse grater.

When the vegetables have cooled, mix them with the eggs. After this, the filling for the pies can be considered ready.

Filling for cauliflower and egg pies

Compound:

cauliflower – 0.5 kg;
green onions – 100 g;
chicken egg – 4 pcs.;
butter – 40 g;
salt - to taste.

Cooking method:

Fill a large saucepan with water, add salt at the rate of 10 g per 1 liter of water, and dip the cauliflower in the salt solution. Keep it in water for 20 minutes. If insects float to the surface, remove them - soaking in a saline solution is precisely what is done to cleanse the vegetable of bugs.
Divide the cabbage into florets and wash them well. Clean or cut off darkened or heavily soiled areas.
Boil clean water in a saucepan and salt it. Dip the prepared cabbage into the water and cook for 7-10 minutes. Place in a colander to drain and let the cabbage cool.
Finely chop the cabbage and place in a bowl.
Boil the eggs hard. After cooling them under running cold water, peel them. Cut into medium-sized cubes and place in a container with cauliflower.
Wash the green onions and shake off the water. Dry it with a kitchen towel. Finely chop and add to the rest of the ingredients.
Mix cabbage, onion and eggs.
Melt the butter over low heat, pour into a container with the prepared products, stir them again.

Wait until the cauliflower and egg filling has cooled, after which you can use it for its intended purpose. When preparing the pie filling according to this recipe, cauliflower can be completely or partially replaced with broccoli, thanks to which the food will acquire a new taste and become even healthier.

Porridges with cabbage and eggs turn out tasty, juicy and filling. The filling for them can be made according to several recipes, each of which has its own advantages. Most often, the filling for pies is made from white cabbage, fresh or pickled, because this vegetable is the most accessible. However, you can make pie filling from other types of cabbage, including cauliflower and broccoli.

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Tips from an experienced cook

A few practical tips on preparing the filling for cabbage and egg pies will help those who are just starting to learn the basics of baking of this kind and do not know all the intricacies and secrets.

If you don’t have time to fry the cabbage for a long time, then before adding it to the frying pan, pour boiling water over it with a little salt. The cabbage will become significantly softer, although it will lose some of its vitamins.
If you want a more saturated color of the filling, you can add 1 tbsp to the vegetables during the frying process. l. tomato paste, diluted 2-3 tbsp. l. water. The cabbage mass will acquire a reddish tint and a more pronounced taste; some people like this option better.
If you can’t finely chop the cabbage with a knife, then you can use a special grater (for example, Berner), which can easily cope with this task, turning a head of cabbage cut into four slices into perfectly thin strips.
The finished cabbage filling should not ooze liquid or fat. How to check: place two or three spoons of the finished product on a plate and let stand for 4-6 minutes. If a wet puddle forms around a pile of vegetables, it means that the pies will tear apart during sculpting. You need to fry the filling a little more in a frying pan over high heat, stirring constantly to evaporate all the residue. It is important not to overdo it, so as not to fry the vegetables to a brown color, indicating that they are burnt.

Open pie with cabbage and egg

This recipe will require more time and attention.

Ingredients:

yeast - 1 tbsp. spoon of fast-acting dry;
cabbage – white head of cabbage;
salt – 0.5 teaspoon;
eggs – 5 pcs. For filling;
flour – 570 g;
egg - 2 yolks;
margarine – 220 g;
sugar – 3 tbsp. spoons;
milk – 220 ml.

Preparation:

You will need warm milk. To do this, it must be heated, but not boiled.
Add sugar. Mix.
Add yeast. Stir.
The result was a dough. Leave it aside and give it time to grow. If the dough does not rise and become like a hat, it cannot be used for cooking. Pour it out immediately. With such a dough the dough will not work. Make a new batch.
Chop the margarine. You can grate it using a grater. It must be from the freezer.
Mix with flour.
Rub with your hands.
Pour in the yolks.
Pour over the dough.
Stir using a spoon.
Transfer to the table.
Knead.
It shouldn't stick to your hands.
Place in a bowl.
Cover with a bag.
While the dough is rising, prepare the filling.
Remove spoiled leaves from the head of cabbage. Slice.
Fry in a frying pan with oil.
Salt should be added immediately. This will help the juices release and the vegetable will roast faster.
Boil the eggs. Remove the shell. Slice.
Throw in cabbage. Stir.
Set the oven to 180 g.
Roll out the dough with a rolling pin.
Transfer to a baking sheet.
Place the filling.
Place in the oven.

Sauerkraut recipe

More piquant in taste is the filling made from sauerkraut, which all housewives ferment for the winter. This cabbage has more beneficial vitamins than fresh cabbage, and is better digested due to the fermentation of the vegetable in sour-salty brine. At the same time, for the filling, sauerkraut is additionally fried, acquiring a more pronounced aroma and a dark golden hue, which gives the pies a unique homemade taste. A delicious cabbage and egg filling is prepared from the following ingredients:

600 grams of sauerkraut.

1 onion.

1 bunch of green onions.

6 hard-boiled eggs.

3–4 tbsp. l. vegetable oil.

black pepper (to taste).

There is no need to add salt to this type of filling, since sauerkraut contains it in sufficient quantity. Some people add a little grated nutmeg to the finished filling, but not everyone likes the combination of this spice and cabbage - you need to try it to find your ideal flavor.

Layered pie with cabbage and egg

Ready-made dough will help speed up the cooking process.

Ingredients:

egg – 5 pcs.;
dough – 750 g ready-made puff pastry;
salt;
cabbage – 220 g white cabbage;
ground black pepper;
green onion – 30 g;
dill – 20 g.

Preparation:

Boil the eggs.
Peel and cut.
Chop the cabbage and simmer in a frying pan with oil.
Chop the onion and dill.
Mix greens with eggs and cabbage.
Spice up. Stir. Add salt. Mix.
Roll out half of the dough.
Transfer to a baking sheet.
Spread the filling.
Roll out the rest of the dough.
Place on top of the filling.
Blind the edges.
Place in the oven for an hour.
Mode 180 gr.

Step-by-step preparation

Cut the onion into thin half rings, fry in oil until transparent along with pepper. Squeeze out excess liquid from the cabbage, add the chopped vegetables to the onion and, stirring, fry until soft and slightly discolored. There is no need to cover the pan with a lid, otherwise the filling for cabbage and egg pies will fall apart, turning into a kind of puree.

It is tasteless and unsightly to look at. On average, heat treatment takes no more than 10–12 minutes, after which the cabbage should be completely cooled. Meanwhile, finely chop the green onions and cut the boiled eggs into small cubes. Mix with cabbage and taste. If desired, you can add your favorite spice.

How to prepare cabbage and egg filling according to your great-grandmother’s recipe?

This recipe is still used in remote villages, where all the wisdom of life (even in the kitchen) is passed on from mother to daughter, from grandmother to granddaughter. The peculiarity of such pies is that their filling is light, not fried until golden brown, but at the same time soft, as required by the basic recipe. What's the secret? In fact, you should first boil the cabbage, and then bring it to condition in a frying pan, and for this you use milk, not water. List of required products:

2–2.5 kg of cabbage;

1 liter of milk plus 1.5 glasses of water;

6 eggs;

60–80 grams of butter;

a pinch of salt.

Fried pies with cabbage and egg on sour cream

The dough for these pies is prepared with sour cream, but it can be replaced with kefir.

For pies we'll take:

6 tablespoons of sour cream (can be replaced with 1 glass of kefir);
50 grams of butter;
One teaspoon of sugar;
A teaspoon of salt;
Half a teaspoon of soda;
2-3 cups of flour.

For filling:

A quarter of a small fork of cabbage;
A couple of chicken eggs;
One small onion;
100 milliliters of water;
Pepper, salt to taste;
Greenery;
20 grams of butter;
Vegetable oil for frying.

Preparing the filling

Boil the eggs hard, peel and finely chop with a knife.

Finely chop the cabbage and finely chop the onion. Pour some vegetable oil into the frying pan, add onion and cabbage. Pour a little water and simmer until soft, stirring occasionally.

Next, add a piece of butter to the frying pan. Then add eggs and chopped herbs, mix. Salt and pepper the filling to taste and leave to cool.

How to cook?

Chop the cabbage very thinly, then the filling will be much tastier. If you come across thick veins, remove them, as they spoil the taste and appearance. Place the cabbage in a saucepan, press lightly with your hands and pour in milk mixed with water and salt. The cabbage will immediately float to the surface, but don’t worry – it will settle down when it warms up well. Bring the contents of the pan to a boil and simmer over medium heat for five to eight minutes. Place in a colander and squeeze thoroughly to remove any remaining liquid. This procedure is not pleasant, but the filling is worth it. You need to grab the cabbage in handfuls, squeezing it tightly into a lump and transferring it to a clean bowl, being careful not to overdo it so as not to damage the slices. You can rinse lightly with cool water.

Heat the oil in a frying pan and transfer the cabbage there, heat until the liquid has completely evaporated and turn off the heat. In no case should the cutting be allowed to change color - the vegetable should remain white, with slight transparency. Boil the eggs until hard, cool and cut into medium-sized cubes, combine with completely cooled cabbage. The filling for egg pies has a light color, but at the same time a soft structure that can be easily molded into products. It can be used not only for making classic fried pies, but also for baking in the oven, as well as for stuffing pancakes, kulebyak and pies.

After the pies with cabbage and eggs are invitingly smoking on the plate, and the satisfied faces of the household are smiling happily, every wife, mother or grandmother will note with satisfaction: the whole long and painstaking process of preparing aromatic and tasty pastries was worth it.

Delicious pies with cabbage and egg

Fried pies with cabbage and eggs made from a simple dough in water always turn out tasty and beautiful. They are simple and easy to prepare.

To prepare, take:

400 grams of flour;
1.5 teaspoons fast acting dry yeast;
Half a teaspoon of salt;
One tablespoon of sugar;
2-3 tablespoons of vegetable oil;
200 milliliters of warm water.

For the filling we'll take:

300-400 grams of white cabbage;
4 eggs;
Salt to taste;
50 grams of vegetable oil;
80 milliliters of water.

Let's prepare the filling for the pies

Cut fresh white cabbage into thin strips.

Add vegetable oil to a heated frying pan. Lay out the cabbage. Add some water. Close the pan with a lid and leave to simmer for about 15 minutes, don’t forget to stir occasionally.

While the cabbage is stewing, boil the eggs hard.

After the time has passed, add salt to the cabbage, mix and fry for another 15-20 minutes. If it turns out dry, you can add a little more water. Remove the finished cabbage from the heat, transfer to a bowl and let cool.

Hard-boiled eggs, peel and grate on a coarse grater. Then combine them with the cooled cabbage. Taste the filling and add salt if necessary.

The filling for fried pies is ready. If desired, you can add some green onions to the filling.

Let's prepare the dough for fried pies with cabbage and egg

Pour 400 grams of sifted flour into a suitable bowl. Add 1.5 tsp. fast-acting baker's yeast. Add half a teaspoon of salt and a full tablespoon of sugar.

Then add a couple of tablespoons of vegetable oil. Pour in 200 ml of warm drinking water. Mix the dough. First mix with a spoon and then knead with your hands. If the dough turns out to be dry, you can add a little more vegetable oil.

Leave the finished dough for 30 minutes to rise.

Place the dough on the surface and mix a little. To make it easier to work with it, lubricate your hands with vegetable oil. Make small balls from the dough and place them on a lightly oiled surface.

We form a flat cake from the ball, do it with our hands, put the filling with cabbage and egg on it.

Next, pinch the dough and form a pie. We do the same procedure with the remaining pieces of dough.

Heat a frying pan with vegetable oil and fry the pies with cabbage and egg in it on both sides.

Place the finished pies on a paper towel or napkin to remove excess oil.

You will find out how to make bomb pies if you follow the link.