Pies with fresh cabbage (not stewed)

Category: Bakery products
Pies with fresh cabbage (not stewed)

Ingredients

milk 200 ml
water 50 ml
fresh yeast 15 g
or dry 1.5 tsp lodges
flour 400-430 gr
salt 1 tsp bed with a slide
sugar 1 tbsp. lodges with a slide
butter or vegetable oil 50 g
filling:
cabbage floor. head of cabbage
bulb onions small head
greens at will

Cooking method

  • In the summer, when fresh cabbage with tender, juicy leaves appears, I bake pies with raw cabbage, I do not stew it or fry it. I offer a summer version of pies with cabbage.
  • And first, let's knead the dough.
  • In 50 ml of warm water, dissolve 1 teaspoon of sugar, yeast and 1 teaspoon of flour, set aside until a frothy cap is formed.
  • Dissolve salt and sugar in warm milk,
  • melt the butter and let it cool,
  • sift the flour.
  • Then pour the activated yeast into the milk and gradually adding flour, knead the dough, the dough turns out to be quite dense., Let it rest for 15-30 minutes, then we begin to stir in the butter, adding it in portions, at first it is rather difficult to do this, but as it kneads, the dough becomes soft and how to be fluffy, then cover it and set it up.
  • If you have time, you can knead, if not, then bake immediately.
  • While the dough is rising, prepare the filling. Thinly chop the cabbage, cut the onion into thin half rings, salt, pepper and it is imperative to mash thoroughly so that the cabbage becomes soft and let it stand, then if you wish, you can add any greens and a little vegetable oil, I sometimes do without it, it's also delicious.
  • The dough has risen, the filling is ready, we sculpt the pies, put them on a greased baking sheet and let them distance for 20-30 minutes, bake for 25 minutes at 170-180 degrees (depending on the oven)
  • Pies with fresh cabbage (not stewed)
  • with this dough I often bake cheesecakes
  • Pies with fresh cabbage (not stewed)

The dish is designed for

12

Time for preparing:

2-2.5 hours

Note

The dough turns out to be lush, we crunch the cabbage a little, but just a little, I even like it, the pies are very tasty both hot and cold, they disappear quickly

Lera-7
sveta-Lana, Sveta, a very interesting version of the pies! I'll have to try
mamusi
I'm taking it for trial ...
Very BJ with cabbage !!!!!))))
sveta-Lana
Lera-7, mamusi, try for a change, with the filling less hassle, no need to stew, then cool
I hope you will like it
alba et atra
Svetlana, a very interesting filling option!
Need to try!
Cabbage pies are my favorite!
Irgata
cabbage most favorite cabbage pies

and if you mix raw eggs into this cabbage = also the cabbage is delicious and does not crumble when biting off, especially if the pie is on the whole baking sheet
Albina
Svetlana, I take such a wonderful recipe into my piggy bank 🔗
Tumanchik
Nice recipe. Thank you very much!
sveta-Lana
alba et atra, of course try it, I also have my favorite cabbage pies

Irsha, when I need to fast, I also bake a pie for the weight of a baking sheet

Albina, Tumanchik, thanks for evaluating the recipe
Mikhaska
I've never seen anything like this! Very unusual and interesting.
Thanks for the new recipe!
yudinel
Svetlana, , need to try!
Lera Dnipro
sveta-Lana, Svetlana, thank you for the recipe and the courage to implement and my desire not to stew cabbage, but to quickly make pies! I thought and wondered, but did not dare to do so.And when baking, cabbage juice does not moisturize the dough where it comes into contact with the filling? Or do you squeeze a little cabbage? And you grease the pies with something before baking?
sveta-Lana
Mikhaska, yudinel, thanks for your attention to the recipe, good baking


Added on Tuesday 16 Aug 2016 04:08 PM

Quote: Lera Dnepr
when baking cabbage juice does not moisturize the dough where it comes into contact with the filling?
Valeria, so stewed cabbage also has juice
I somehow didn't think about it, I don't squeeze the juice on purpose, but some amount of juice remains at the bottom of the plate
I think if the cabbage is very juicy and will stand too long, you can squeeze
I sometimes add a bit of vegetable oil if it seems a bit dry
Lera Dnipro
sveta-Lana, Thanks for the answer! Probably also depends on the variety of cabbage. I just thought that there are dry cabbage. Thank you, Svetlana, now I'm ready to repeat your recipe!
sveta-Lana
Valeria, happy baking!
Lera Dnipro
sveta-Lana, Thank you for your wishes! So everything will work out! FIREWORK!
Natazum
How much oil? First, it is indicated that dissolve the butter in milk, and then add the butter to the dough ...


Added on Tuesday 16 Aug 2016 4:51 pm

I read it again more attentively)) figured it out!
sveta-Lana
Quote: Natazum
I read it again more closely)) figured it out

divided line by line to make it clearer
Natazum
I baked a big pie with green onions and an egg)) Unexpectedly tasty dough - a little without eggs and butter ... though I put 2 tablespoons of sugar. Thank you
sveta-Lana
Natalia, good health, bake with pleasure!
the dough is really very tasty, I bake it with different fillings and pies and pies and cheesecakes and buns
in general, the dough is universal
salt and sugar can be customized to suit your taste
Quote: Natazum
Baked a big pie with green onions and eggs
and share a photo? ...
DonnaRosa
There is a lot of dough, but not enough filling.
sveta-Lana
So everything will work out! FIREWORK!
Valeria, of course it will work out, I think this forum brought together those who have "hands growing from the right place"

DonnaRosa, the amount of filling depends on the desire, more or less, to your taste
lettohka ttt
sveta-LanaThank you for the recipe and an interesting filling option.
sveta-Lana
Natalia, to your health! bake with pleasure!
DonnaRosa
Quote: sveta-Lana
DonnaRosa, the amount of filling depends on the desire, more or less, to your taste
I love thin dough and a lot of filling. I strive for the ideal, sometimes I almost succeed.
sveta-Lana
Quote: DonnaRosa
I strive for the ideal, sometimes it almost works
Albina
Quote: DonnaRosa

I love thin dough and a lot of filling. I strive for the ideal, sometimes I almost succeed.
And my dough is usually thin, and I put the filling from the heart. Sometimes I barely hold it together I never succeed like purchased ones: there is a lot of dough, but the filling still needs to be found
Crochet
Quote: sveta-Lana
If you have time, you can do a warm-up

Svetlana, please tell me, in your opinion, is a dough with a kneading very different from a dough with one proofing, without a kneading?

I, as a rule), after kneading the pie dough, I let it stand for an hour and a half and start cutting) ...

What does the kneading and the second rise bring to the dough?
sveta-Lana
Quote: Krosh
dough with a wrinkle is very different from a dough with one proofing, without a wrinkle?
Inna, to be honest, I didn’t compare, and I didn’t think about it, I usually do a workout when I don’t have time to do dough cutting
according to the rules, like a wrinkle removes excess carbon dioxide and maybe because of this the dough does not oxyderate, although I might be wrong, I'm not special in this
Crochet
Thank you very much, Svetlanochka !!!

The pies are just a BOMB !!!

Pies with fresh cabbage (not stewed)

Baked a double portion), from 800 gr. flour, 24 pies came out)) ...

I put the fillings with all my heart, mine love so much ...

The eaters were sooooo happy !!!

I will certainly cook pies according to your recipe more than once !!!

I highly recommend everyone !!!



sveta-Lana
Inna, what beauties turned out! Bravo!
I am very glad that you liked my recipe, cook with pleasure!
also experiment with different fillings
and what kind of air cheesecakes are obtained from this dough ...
Crochet
Cheesecakes, you say ?!

I will certainly bake !!! With apples !!!

Mine, they just love cheesecakes with apple filling !!!

And to me for you, please, if you don't mind ...

Once again, thank you so much, Svetochka !!!

From yesterday's 24 pies, at this moment only what a shame) one, though 8 pieces went for a treat), but with the rest my eaters coped on their own ...
sveta-Lana
Quote: Krosh
to me, please
let's drink to broodershaft and to me too
I make cheesecakes with cottage cheese, potatoes, cheese and apple pavidl
Inna, how do you make the apple filling?
I have a basket of apples here, I made half of a marshmallow from the rest, I think what to do
Crochet
Svetulya, !!!

Quote: sveta-Lana
how do you make apple filling?

Svetul, it couldn't be easier, during the season I cook like this):

First option:

Peel the apples, grate on a coarse grater. Add oil, apples, raisins to the pan, simmer, stirring occasionally, until the juice evaporates. Remove from heat, add semolina, cinnamon, stir, cool.

Second option more lazier easier :

For the filling, peel the apples, remove the core, grate on a coarse grater, add lemon juice, mix, set aside until the juice is released, squeeze out with fanaticism. Add cinnamon, semolina, mix thoroughly, add raisins, mix.

Well, in winter I use either Pies with fresh cabbage (not stewed)


sveta-Lana
Inna, just super great recipes
I took everything to bookmarks
well, now there is where to roam, we still have heaps of pears and I will experiment with them
Alienasana
sveta-Lana, I want to try dough pies according to your recipe, only make the dough in a bread maker. Do you think this amount of dough from a bucket will not run over the edge (a 2.5 liter bucket, a Redmond RBM 1910 bread machine, in fact, like yours)?
sveta-Lana
Quote: Alienasana
this amount of dough from the bucket will not run over the edge
Alyona, will not run away, this is a small portion
Alienasana
OK. I'll bet. I haven't baked pies for a hundred years. And in the photo, the dough is so delicious, lush. I've never gotten such a dough before.
sveta-Lana
Alyona, Happy pies.
velli
Crochet, Inna, Tell me, in what oven do you bake pies? They are rosy on all sides.
Alienasana
sveta-Lana, thanks for the recipe!
Everything worked out. This is exactly the dough that I have always achieved. I will continue to bake on it.
Pies with fresh cabbage (not stewed)
sveta-Lana
Alyona, cool pies turned out, chubby!
I am glad that you liked the recipe, bake with pleasure!
mamusi
sveta-Lana, Svetochka, I have prepared your pies. Thank you very much. Fresh raw cabbage ~ well, very surprised in the pies! It's soooo delicious!
Very suitable for me!
I make the second batch for my men with stew, they love with a tomato, spicy. I am yours. The beauty. Especially as a spring-summer option. No frying, no oil! Simple and juicy!
I don't know if you can see cabbage on the break? You should have had more of it, otherwise it boiled down ...

Pies with fresh cabbage (not stewed)
sveta-Lana
mamusi, cool pies turned out
Thank you for your attention to the recipe, I'm glad that it was useful to you.
yes, you need to put more fillings, the cabbage really boils down,
this is when we stew in a frying pan, it decreases in volume, so as much as we put in pies will remain.
Crochet
Svetlana, and a chopped egg filled with raw cabbage will not be superfluous?

I add it to the stewed cabbage filling at the request of eaters), but I have never crossed raw cabbage with an egg.
sveta-Lana
Crochet, Inna, I've never done it with an egg, so I don't know ...
try then tell me how it is))

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