Pies with cabbage in the oven, step-by-step recipe with photos

Pour dry yeast into the middle. Place the bucket in the bread maker and set the “Dough” mode (for me - 1 hour 30 minutes). If you knead the dough by hand: sift the flour into a bowl and make a well. Add yeast, salt, sugar and vegetable oil. Mix everything a little with flour and gradually add warm water, kneading the dough. Knead into a dense, non-sticky dough. Leave it, covered with a clean towel, for 1 hour in a warm place to approach.

Finely chop the cabbage. Pour vegetable oil into a frying pan, place finely chopped onions in it, fry for 3 minutes. Then add cabbage, stir, salt, sprinkle with spices, paprika and ground black pepper.

Knead the finished dough and divide it into 16-18 parts. On a table sprinkled with flour, form each piece of dough into a flat cake and place 1 tablespoon of filling in the middle.

Fry the pies in a frying pan heated with sunflower oil over medium heat until golden brown on both sides.

Serve the finished delicious and rosy fried pies with cabbage and egg hot with sour cream. These pies are no less tasty when served cold.

Enjoy your meal!

Use a simple recipe and don’t be lazy to prepare pies with cabbage and eggs. The filling in the pies is the most common, but in combination with rich yeast dough you will have a wonderful result. The pies turn out soft, fluffy and delicious. Bake it - you won't regret it.

We suggest baking pies with cabbage and eggs in the oven from straight yeast dough in milk with butter and eggs.

For the test:

- milk - ½ cup - butter - 50 g - sugar - 3 tbsp. spoons - eggs - 2 pcs. – fresh yeast – 20 g – salt – ½ teaspoon – flour – 2.5 cups

For filling:

- fresh white cabbage - ½ fork - onion - 1 pc. - vegetable oil - 3-4 tbsp. spoons - eggs - 4 pcs. - salt - to taste

Additionally:

- vegetable oil for greasing the baking sheet - 2 tbsp. spoons

Cooking pies with cabbage and eggs

Pour the milk into a saucepan, add the butter and heat until the butter dissolves.

Grind the yeast with sugar, lightly beat the eggs with salt. Add yeast with sugar and eggs with salt to the warm milk-butter mixture and mix.

Gradually add sifted flour to the resulting mixture, kneading into a soft elastic dough.

How to bake cabbage pies with dry yeast:

In a separate bowl or large mug, soak 1 packet of yeast in 1/3 cup warm water and 1 tablespoon sugar. Stir until smooth and set aside for 10-15 minutes. This way we check how high quality the yeast is and whether it can rise the dough. If the dry yeast is fresh and strong, you will see a foamy head.

Heat kefir (1 cup), mix with vegetable oil (0.5 cup). The resulting mixture should not be very hot (37-38 C), since we will combine it with yeast, which dies when mixed with hot.

The main secret to a successful yeast dough: all ingredients must be at room temperature.

The fat content of kefir does not matter, including its freshness. It has been noticed that with more acidic kefir, yeast dough turns out much better!

Add 1 tbsp to the warm mixture of kefir and butter. spoon with a heap of sugar.

One teaspoon of salt.

In a separate bowl, sift two cups of flour.

Add kefir and vegetable oil and mix.

We also add the suitable dough to the dough.

Stir, and if the dough is completely liquid, sift in an additional 1 cup of flour.

Get rid of lumps using a spatula.

Then we move on to kneading with our hands. It is very easy and pleasant to work with the dough, since it practically does not stick to your hands (due to the large amount of vegetable oil in the composition). I like this dough even more than the butter dough in the apple pies recipe.

Cover the dough with a towel and place it in a place without drafts.

I put the dough in the oven (the oven must be turned off). A closed, draft-free space and 30-40 minutes of time is usually enough for a perfect rise!

If you want to speed up the process, before putting the dough to proof, preheat the oven at minimum temperature (50 C) for ten minutes. Then turn off the oven and place a bowl of dough in it (not on the bottom, but on the rack!) inside. The dough will rise much faster.

Cooking steps

Roll out the dough, cut out “blanks” for each pie using a mold or saucer.

For each prepared “blank” for the pie, place 1-2 tablespoons of cabbage and egg filling, compact the filling a little with your hand.

Place the pre-prepared cabbage and egg pies on a silicone mat or on a baking sheet dusted with flour.

Preheat the oven to 180 degrees. Brush the cabbage pies with beaten egg and bake in the oven for 30-40 minutes until golden brown.

Place hot pies, greased with butter, on a wooden surface and cover with a towel. Let the pies with cabbage and egg stand there for 10 minutes.

Enjoy your meal!

Eat with pleasure!

Pies with cabbage and egg

5 (100%) 2 votes

A classic of everyday home baking - rosy pies with cabbage and egg. The dough is airy, very soft, fluffy, with a lot of juicy filling made from cabbage, fried onions and eggs. By the way, there will be two filling options to choose from. For those who decided to bake pies with cabbage and eggs in the oven for the first time, a step-by-step recipe with photos will be very useful. I made the dough for the pies with yeast and milk. I've made so many things with it, and this pie dough recipe has never let me down. Fits well, does not spread or crack when baking. And how delicious!

The recipe for pies with cabbage and eggs in the oven is for 20 pieces. If you want to cook more, double the amount of ingredients.

Ingredients

For baked pies with cabbage and eggs you will need:

warm milk – 250 ml;
wheat flour – 130 g;
fresh pressed yeast – 20 g;
granulated sugar – 1 tbsp. l;
coarse table salt – 0.5 tsp.

For the test

egg – 1 piece;
sunflower oil – 3 tbsp. l;
sugar – 1 tbsp. l;
flour – 320 g.

white cabbage - half a medium fork;
eggs – 4 pcs;
onions – 2 pcs;
vegetable oil – 3 tbsp. l;
salt - to taste;
black pepper – 0.5 tsp (optional).

Pies with cabbage in the oven on yeast dough (pressed yeast)

Let's start with the classics, namely with yeast dough, and we will take live pressed yeast, and we will decorate the pies themselves beautifully, so that they resemble truly classic Russian baked pies. It's a pleasure to work with such dough - it kneads quickly and rises almost as quickly, just 40-60 minutes and it's ready! It turns out fluffy, like fluff. Therefore, preparing pies does not take much time, and the kneading process itself is so simple that even an inexperienced housewife can handle it.

Note! Since the dough contains little baking, immediately after baking the pies must be placed under a clean terry towel so that the dough becomes soft. After this, the baked goods will remain soft and airy even the next day.

What we need:

For the test:

milk – 1 glass (200ml);
pressed yeast – 25 g;
granulated sugar – 1 tbsp;
salt – 1 tsp;
vegetable oil – 1 tbsp;
wheat flour - 2.5-3 cups.

For filling:

white cabbage – 500-600 g;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp;
salt - to taste;
Ground black pepper - to taste.

How to cook cabbage pies in the oven step by step

We take the milk out of the refrigerator in advance or slightly warm it up so that it comes to room temperature. Add 25 grams of pressed yeast, a tablespoon of sugar and mix everything thoroughly until all ingredients are completely dissolved.
Then add salt and vegetable oil to the milk. Stir again until the butter disperses.
Gradually adding flour, knead a thick, soft dough.
Leave to rest for 40-60 minutes in a warm place. If the yeast is fresh, it rises literally before our eyes. During this time it is necessary to mix at least once.
While it arrives, let's prepare the filling. We peel and chop the onions and carrots, the onions with a knife, and the carrots with a grater.
Fry the vegetables for about 3-5 minutes in a thick-bottomed pan with a small amount of vegetable oil.
We remove the top leaves of the cabbage, cut out the stalk, and chop the fork itself into medium strips.
Add cabbage to vegetables, salt and pepper to taste. Then pour in a little less than a glass of boiled water and simmer for about 10-15 minutes. The cabbage should be soft, but at the same time not soggy. The main thing is not to overcook, otherwise the filling will turn into mush. Remove the cabbage from the stove and cool.
Now that the filling and dough are ready, let's make the pies. Pinch off small pieces and form 10-12 koloboks.
Roll out the koloboks into circles about 5-6 mm thick. Place the cabbage filling in the center.
We pinch the edges, leaving a small hole in the center.
Place the prepared pies on a baking sheet lined with parchment or a silicone mat.
Preheat the oven to 180-190°C and bake the pies for about 15-20 minutes. To ensure that the pies are thoroughly browned, you can use the “convection” mode. If the oven does not have such a function, then before baking you can brush it with egg yolk, it gives the baked goods a golden brown crust. After baking, cover with a clean towel and leave it like that for 15-20 minutes. Pies with fresh cabbage are good both warm and cooled.

Number of servings – 10-12 pieces.

Author: Elena

How to cook pies with cabbage and eggs in the oven. Recipe

For the dough, I cut off a plate of fresh pressed yeast. I crush it finer and grind it together with sugar and salt until it becomes a liquid, homogeneous paste.

I heat the milk to such a temperature that my finger feels pleasantly warm. Pour into the yeast mixture. I stir, add flour, after sifting it.

I beat with a whisk. There should be no large lumps in the dough; I leave small ones - they will disperse later. The dough will be liquid, approximately like low-fat sour cream. Cover with a towel and leave in a warm place for 20-30 minutes.

Advice.

The thicker the dough, the longer it will take to rise. If you are preparing a quick dough, make the dough liquid only to activate the yeast.

A sign that the dough is ready is large and small bubbles on the surface and a strong smell of fermentation. I pour the dough into a large bowl, sift the flour, about two-thirds of what is indicated in the recipe. I'll add the rest later, when kneading the dough.

I add sunflower oil. I add an egg and another spoonful of sugar; the pie dough should not be bland. I mix everything with flour and dough.

The dough will be loose and moist; at this stage it is still mixed with a spoon.

I scatter the remaining flour on the board and spread out the dough. I roll it in, as if covering it with flour breading, and knead it with my palms. I roll it over the flour, fold it, knead it again and knead for 10-12 minutes until I get a very soft, smooth bun. I coat the sides and bottom of the bowl with oil and place the dough there. I cover it and put it in a warm place for an hour or an hour and a half - depending on how it suits.

I prepare the filling while the dough is rising. I make two types - from stewed cabbage and the traditional one - from steamed cabbage. I’ll show you the second option in detail, and a recipe for a very tasty stewed cabbage filling. Hope you enjoy both. I remove a few leaves from a head of cabbage. I cut off the thick veins. I cut the leaves into small cubes. Finely chop the onion.

I boil water in a cauldron or wide saucepan. I add enough salt to make it slightly salty. Pour in the cabbage and boil until soft (literally a few minutes).

I drain it into a colander. The water should drain or the cabbage should be slightly squeezed so that it does not have to evaporate for a long time in the frying pan.

I heat a frying pan with oil, add the onion, and fry until the edges begin to brown. Choose the degree of frying to suit your taste - if you like the onions to fry well - hold longer or turn up the heat.

I add the cabbage and fry it together with the onion, soaking it in oil. After about five minutes I turn it off.

I hard boil the eggs in advance. I cut it into cubes, not very finely, so that there are pieces. I divide it in half. I add one part to the stewed cabbage, the second to the cabbage with onions. I season with pepper, taste for salt and spices.

It took a little over an hour to prepare the filling. During this time, the dough has grown well, increasing at least three times.

I kneaded the fluffy dough, put it on a board and divided it into small pieces weighing 40-45 grams.

To make the pies smooth and of the correct shape, the pieces need to be rounded and rolled into balls. I cover the lump of dough with my palm, bending my fingers slightly. Rotating clockwise, I scroll the workpiece until it becomes smooth and round.

Cover with film and leave to proof for 15 minutes. Then I knead it with my fingers into flat cakes 1-1.5 cm thick. I leave the edges free and put a spoonful of filling in the middle.

Lifting the edges, I press the dough tightly over the filling in the center of the pie. I pinch one side, moving from the middle to the edge.

Then the second, but in the opposite direction - from the edge to the middle. This way the filling will not be pushed out, will remain in the pie and the pinch will be smooth and neat. You should get a scallop 1-2 cm high on top.

Once again I go over the seam, pinching it with folds - now you don’t have to worry, the cabbage pies won’t come apart in the oven.

I cover the baking sheet with paper or parchment. I place the pieces at a distance so that they don’t stick together during proofing and baking. I cover it and put it on the stove. I turn on the oven until it reaches a temperature of 200 degrees, the pies will rise.

I bake pies with cabbage and eggs in the oven on a medium rack, placing the baking sheet on a wire rack. After 20-25 minutes they should be browned on top and bottom. If the top is light, I move it higher and leave it on for a few more minutes.

As soon as I take the pies out of the oven, I brush them with lightly sweetened tea and cover them. The crust quickly comes away from the heat and becomes soft. You may want to make the crust shiny or more ruddy, then look at the tips, there are a variety of options.

This wonderful dough made pies with cabbage and egg in the oven soft, fluffy, with a thin golden brown crust. Very tasty, I recommend trying it. Happy baking! Your Plyushkin

Hello dear readers. Today I want to share with you my proven and delicious recipe for pie dough. Also, I want to thank all those who read and cook according to my recipes. Thank you for coming and reading the recipes. Regular readers know that I cook simple and delicious dishes. Today’s recipe is very simple, it’s quick to prepare, you don’t need to fuss with the dough for a long time, and the result is always excellent. I make pies according to this recipe with different fillings.

We love cherry pies; there is a step-by-step recipe on the blog.

Today I decided to make pies with stewed cabbage, and also, for testing, to make pies with egg and cabbage. The result, as always, is amazing.

The dough is soft, tasty, the next day the pies do not go stale, you can take them with you to work, for a snack, or give them to your child at school, instead of a sandwich. And so, with tea, it’s very tasty.

How to cook pies in the oven quickly and tasty?

Finally, I would like to invite you to watch an interesting video recipe, which discusses another option for making delicious pies. I hope you enjoy it as much as I did. Enjoy watching!

//youtu.be/E9drJUaQTSc

OK it's all over Now. Delight your family and friends with simple, but delicious, amazing recipes! Improve yourself and try something new! I am sure that you have found a recipe suitable for yourself here, thanks to which you will enjoy the prepared pies for a long time!!!

Author of the publication

offline 2 years

Pies with cabbage in the oven - recipe with photos

Ingredients:

250 ml. milk (I take homemade)
25 grams of fresh yeast (not dry)
4 tbsp. spoons of sugar
1/3 teaspoon salt
2 eggs (I used homemade ones)
2/3 cup vegetable oil (refined)
3 cups flour
6 tbsp. spoons of flour for making dough
Braised cabbage

Step-by-step cooking recipe

First you need to prepare the filling for the pies. The cabbage needs to be cut, fried in a frying pan, placed in a cauldron, fry onions and carrots in a frying pan, add tomato or chopped tomatoes, salt, sugar to taste, and simmer the cabbage until tender.

Some housewives fry cabbage in vegetable oil in a frying pan until cooked, use it as a filling for pies in the oven, or in a frying pan.

But I like to cook cabbage with onions, carrots, tomatoes, adding salt and sugar. This is what my grandmother did, I loved my grandmother’s pies with cabbage. More details about the cabbage recipe below in video format.

Preparing dough for pies

I love this recipe for its simplicity and lightness; the dough tastes sweetish. But when preparing pies with savory filling, a contrast of flavors is created.

If you are confused by the sweetish taste of the pies, you can add less sugar to the dough.

1. Prepare the ingredients for the dough.

2. Heat the milk, pour it into a bowl, add sugar, yeast (crush it with your hands).

And 6 tablespoons of flour. Mix the ingredients and leave for 20-30 minutes.

3. There will be a fermentation process in the bowl, the mass will rise up. This is a dough.

4. Add vegetable oil to the dough, add salt.

Beat in 2 eggs and mix.

5. Pour in the previously sifted flour. Add flour in portions, kneading the dough with a spoon; when it is no longer possible to mix with a spoon, remove the spoon and continue kneading with your hands.

6. I knead with my hands in a bowl.

This is what the dough looks like. I cover it with a clean towel.

I leave the dough for 20-30 minutes. During this time, the dough increases in size.

7. Then I put the dough on the table. I knead with my hands on the table. There is no need to additionally dust the table with flour or grease it with vegetable oil. The dough does not stick to your hands.

8. I divide the dough into parts, usually 25 pieces come out of this amount of dough, about 40 grams each. But today, I divided the dough into 23 pieces, and this is what happened. You can divide it into 20 parts, then the pies will be slightly larger.

9. After we have divided the dough, we immediately begin making pies.

You can use any filling: sweet or not.

Making pies with stewed cabbage. I make them simply. I shape a piece of dough into a circle and do it with my hands.

I place 1 spoon of filling in the center and form a pie.

I mold it like a dumpling, pinching the edges.

I turn the pie seam side down and place them on a baking sheet. I cover the baking sheet with parchment. My grandmother lubricated it with vegetable oil.

I made some buns from this dough. Our daughter likes to drink tea with buns, sometimes buttering them or pouring honey on them.

The dough is excellent, universal, suitable for everything, even a pie can be made from this dough in the oven.

I send it to bake in the oven for 15 minutes at 200 degrees. I turned on the oven in advance. I don’t put any baked goods in a cold oven.

This is how you get golden brown yeast pies with cabbage. I sprinkled the buns with sesame seeds when I brushed them with egg (before putting them in the oven).

Yeast pies with cabbage

In Russian cuisine, homemade cabbage pies have a very high rating. It should be said that with regards to any pies, more than half of the success depends on the dough.

Ingredients

For the test:

Flour - 500 g
Whey – 300 g
(or milk - 250 g and water - 50 g)
Butter (or vegetable) - 80 g
Dry yeast - 7–8 g (2 tsp)
Egg - 1 pc.
Sugar - 1 tbsp. l.
Salt - 1 tsp.

For filling:

White cabbage – 700 g
Onions - 200 g
Dill (frozen) (optional)
Ground pepper (optional)
Salt - to taste
Vegetable oil - for frying

Besides:

Flour - for kneading and cutting dough
Vegetable oil - for greasing the container and dough
Egg - 1 pc. (for greasing pies)

Preparation

Prepare everything you need for yeast pies with cabbage. All products for the test must be warm, at least room temperature. Heat the whey to approximately 30–35 degrees. Mix yeast, a teaspoon of sugar, two teaspoons of flour. Add about 50 ml of warm whey, mix everything well. Leave for 15 minutes until a foamy cap appears.

Add sugar to the remaining whey. Melt the butter. Scramble the egg. Sift the flour. Pour the yeast mixture into the well in the flour. Add egg and whey. Stir and leave the dough for 20 minutes. Add salt dissolved in water and oil to the dough. Knead the yeast dough for pies on a floured table or in a food processor until your hands are clean, about 10 minutes.

Grease a container with vegetable oil, place the dough in it, grease the top with a little oil, and cover with a towel. Place the yeast dough in a warm place until it doubles in volume (1.5 hours). Then settle the dough and let it rise again (50 minutes).

While you wait for the dough, prepare the cabbage filling. To do this, cut the onion into small cubes (you can not add the onion to the filling, but increase the amount of cabbage). Cut the cabbage into checkers. Fry the onion in hot oil until light golden. Add cabbage, fry everything together, stirring.

Reduce heat to low and simmer cabbage until cooked, stirring occasionally. At the end, salt the cabbage (you can pepper it and add herbs). Make a rope out of the dough and divide it into the desired number of pieces. Roll each piece of dough into a ball and leave for 15 minutes. Mash the ball of dough into a flatbread, place the filling in the center of the flatbread and pinch the edges to form a pie shape.

Place the cabbage pies on a baking sheet, seam side down. Let the yeast dough pies rise for 30 minutes. Then brush with beaten egg and bake the yeast pies in an oven preheated to 200°C for about 25 minutes. Homemade cabbage pies in the oven - ready! Remove from the pan and let them cool slightly.

Pies with cabbage and eggs - recipe

For a change, I decided to cook egg and cabbage pies in the oven. Pies with eggs turn out delicious, but I haven’t tried combining cabbage and eggs yet.

I made it and didn’t regret it at all, it was very tasty. I tried a new way of making pies, which the whole family appreciated.

How to cook pies with eggs and cabbage

We prepared the cabbage in advance. Because you need to let the filling cool.

I boil 2 hard-boiled eggs, I have homemade, small eggs. Cool and peel, rub on a coarse grater, add ground black pepper and salt to taste.

For 2 small eggs, take 2 heaped tablespoons of cabbage. That is, for 1 egg, 1 spoon of stewed cabbage.

Mix everything, the filling for the pies in the oven with egg and cabbage is ready.

I made pies with cabbage, and with egg and cabbage, and to make them different from each other, I tried a new method of filling.

I take a piece of dough and roll it into a rectangle. You can shape the dough with your hands.

Place a spoonful of filling in the center.

I cover it with dough on one side and seal everything.

Using a knife, I cut 3-4 strips on the other side.

I cover the pie with this dough, sealing it on both sides to form a rectangle.

I place the finished pies on a baking sheet, always at a distance from each other, so that during baking they do not stick together.

The pies sit on the baking sheet for about 15 minutes, during which time they will rise a little.

I brush the egg and cabbage pies with beaten egg. If desired, you can add 1 spoon of milk to the beaten egg.

I sprinkle sesame seeds on top of the pies.

Place in an oven preheated to 200 degrees for 15 minutes. You focus on your oven. These are my pies.

Incredibly aromatic, beautiful, tasty. They are different, so it’s clear where the pies are with cabbage and where with eggs and cabbage.

This is what the inside of the pie looks like, I specially broke the pie. Everything was baked well, the dough was tasty and sweetish.

The pies are very tasty. I liked the egg and cabbage pies, the recipe with photos, so cook it, you won’t regret it. Everything is simple, but very tasty.

Puff pastries with cabbage

Quick pies with healthy cabbage filling! Both for dinner and for work! Puff pastry pies with cabbage filling are prepared very quickly. Or very, very quickly if you have prepared some cabbage filling in advance for future use. Then all you have to do is roll the pies and bake them. And this is already a matter of minutes.

Ingredients

White cabbage 1 piece
Carrot 1 piece
Onions 2 pcs
Tomato paste 4 tbsp. l.
Sunflower oil 4 tbsp. l.
Water 1 glass.
Salt to taste
Dry spices to taste
Puff pastry dough 1 kg.
Wheat flour 2 tbsp. l.

Preparation

Prepare your ingredients. For the filling, chop the cabbage thinly and quite finely. To prevent the cabbage strips from being long, cut them crosswise after shredding. Place the cabbage in a large frying pan or cauldron.

Peel and cut the onion into small cubes and add to the cabbage. Peel and grate the carrots and add them to the cabbage and onions. Stir the chopped vegetables, add oil and put on fire. Add tomato paste and spices to taste. Simmer until the cabbage is soft. If the cabbage is not juicy, add water little by little while stewing. Cool the filling.

Roll out the dough on a floured board and divide into rectangles. Place a spoonful of cabbage on each. Roll up the pie. It is convenient to pinch the edges with a fork. This is what Mexicans do when preparing their empanadas (the same pies, but in Mexico, the fillings, of course, are slightly different from ours).

Place the pies on a baking sheet, prick the top layer of dough with a fork and place in the oven. 180 degrees and half an hour of time, plus or minus 5 minutes - and you can take it out. Puff pastries with cabbage in the oven - ready!