Fried pies with cabbage made from yeast-free dough. Yeast-free pies with cabbage

Pie with cabbage and egg is very easy to prepare and will not take much of your time. The dough in this pie turns out to be very tender, slightly flaky and aromatic.

Pie with cabbage and egg is great for breakfast or for an afternoon snack - with sweet tea or warm milk.

For a 26cm round springform pan:

White cabbage - 1/2 small cabbage (preferably young)
Carrots - 2 medium pieces
Greens (dill and/or parsley) - 1 medium bunch
Chicken egg - 3 pieces
Cream ( optional) — 150ml
Sour cream 20% – 200 grams
Butter - 200 grams
Flour - 350 grams (2 cups + for dusting)
Baking powder - 1 teaspoon
Salt, pepper - to taste
Vegetable oil - 3-4 tbsp

By the way, if you have nowhere to put the remaining half of the head of cabbage, combine making a cabbage pie with an egg with making Bavarian stew (with tomatoes and sausages). To do this, stew a whole head of cabbage with carrots (as indicated in the recipe below) and in step 7, divide part of the stewed cabbage with carrots: use one for the cabbage pie, and leave the other for making Bavarian stewed cabbage (more on this recipe later).

Preparation

Using a mixer at low speed, beat room temperature butter with sour cream. Add baking powder and 1 pinch of salt.
Little by little (continuing to beat the dough with a mixer or stirring by hand) add the sifted flour. Finally, quickly (!) knead the dough with your hands and form a ball.
Butter dough doesn't like the heat of your hands, so don't knead it for too long. Otherwise, the dough will lose its airiness and tenderness.
Let the dough rest in the refrigerator for about one hour. Meanwhile, make the cabbage and egg pie filling.
Hard-boil two chicken eggs, cool and finely chop. Finely chop the greens.
Finely chop the cabbage and grate the carrots on a coarse grater (this will be much more convenient to do using a food processor or meat grinder with special attachments)
Heat vegetable oil in a large frying pan, add cabbage and salt it. Cabbage can be added in small portions. If the filling turns out to be very dry, you can add hot water little by little. Simmer the cabbage, stirring, over medium heat, covered, for about 15-20 minutes.
Add grated carrots to the cabbage and cook for about 10 minutes. Remove the stewed cabbage from the heat and leave the cabbage to cool to room temperature.
Add freshly ground pepper to taste, finely chopped herbs and eggs to the cooled cabbage pie filling. If the filling turns out to be dry, add cream.
Divide the chilled dough into three parts. Two parts for the pie base and the third part for the top. Roll out the pie base and line a greased pan with it, forming high sides.
Place the filling on the pie.
Roll out the rest of the dough and place it on top of the cabbage filling. Seal the edges of the top and bottom of the cabbage and egg pie.
Brush the top of the cabbage pie with beaten egg and prick it with a fork over the entire surface of the pie.
Bake the cabbage and egg pie at 165'C for one hour until golden brown and dry. Let the cake sit for 20 minutes before eating.

Hello my dears!

Today on our agenda is cabbage pie dough. Ah, that sounds so promising, right? Cabbage pie is something completely homey and cozy, straight from childhood. And who can argue that the most magical pies are baked by our wise grandmothers. We will comprehend the theory, so that later in practice we can approach their culinary magic.

Have you ever thought that pie is like Lego? Play and combine. There are always several dough options, and if you multiply them with filling options, each time a new delicious story emerges.

Types of dough for cabbage pie

Believe me, there is a lot of room for imagination! Firstly, we can make a yeast-free cake, and then here are your options:

Kefir dough. A sort of light and quick analogue of yeast dough. Well, kefir that has stagnated in the refrigerator, which obviously no one will drink anymore, can be used by putting it into something delicious from the oven.
Sour cream dough. It turns out tender and crispy, it is rather a variation from the field of puff pastry. So, if a lonely open jar of sour cream is your case, this recipe is waiting for you.
Simple yeast-free dough, which can be kneaded even in water. There are generally a minimum of ingredients and gestures, and if time is short, then why not?
Dough for quick jellied cabbage pie. It comes out liquid, and the jellied pie just begs to be called “lazy.” And also “cabbage charlotte” - this is also said about him. We can bake it either in the oven or in a slow cooker - another plus.
Well, then comes the heavy artillery - yeast dough. It is with this that those same airy and porous grandma’s miracle pies come out of the oven. Many people are frankly afraid of dough recipes with yeast. And then, having done it once, they do it again and again. Yes, it takes more time, but if you carefully follow all the steps, everything will work out, don’t doubt it!
A special highlight of our program today will be ready-made puff pastry. Here everything is as easy as a piece of cake - reach into the freezer and take out the package you bought in advance. But there are also some nuances, about them below.

Well, since they told A, now there’s no getting away from B, and therefore...

To begin with, several options for fillings for cabbage pie

Let's immediately decide that we always shred the cabbage for filling into thin strips, which we then cut crosswise into 2 or 3 cm pieces. This is so that when biting it does not “stretch” out of the pie. Aesthetics are no less important to us than taste and aroma, right? Well, decide which of the fillings in your family will go “with a bang”:

1. Cabbage filling “like our grandmothers do”

Grocery list:

cabbage - 1 strong head
onions - 3 or 4 heads
butter - 100 g
boiled eggs - 5 pcs
dill, green onions - a modest bunch each
vegetable oil - a little for frying
salt and spices - to your taste

Preparation:

Heat vegetable oil in a suitable frying pan (medium heat will be just right), add salt and a pinch of sugar. Sauté the onion in oil until pleasantly translucent. The onion itself, meanwhile, is pre-cut into thin half rings.
Pour boiling water over the cabbage, already prepared as we agreed, lightly salt it and wait until it boils (here we need high heat), and then boil for 5 to 7 minutes until soft.
Remove the liquid from the cabbage (it’s convenient to do this through a colander), rinse it thoroughly with cold water and leave to drain.
Next, we will take the cabbage with our hands, “squeeze” the remaining liquid out of it and place it in a bowl with onions.
Without being lazy, mix the filling in the frying pan and add butter to it. We will not remove from the heat for another 2-3 minutes so that the butter melts. Let's cool.
We will cut the boiled eggs quite coarsely, and we will chop the greens into smaller pieces. Combine them with the cabbage-onion mixture and season with your favorite spices.

That's it, you can put it in the pie!

Here are two small life hacks for you:

add the eggs to the completely cooled cabbage and onion mixture, this is important. Otherwise, the yolk will dissolve and be “lost” in the filling.
You can easily make this filling for future use by preparing more at once and putting some in the freezer.

2. Recipe for the classic filling (with cabbage and carrots)

Grocery list:

cabbage - 1 small head
carrots - 2 or 3 medium sized pieces
boiled eggs - 3 pieces
oil for frying - butter or vegetable, whatever you like
salt and spices - of your choice and taste

Preparation:

1. We will grate the carrots coarsely, and chop the cabbage, as agreed above.

2. Arm yourself with a frying pan and add vegetables to the heated oil, mix and simmer for 30-40 minutes until softened.

3. Let the filling cool, add chopped boiled eggs and spices. Ready!

3. Our usual filling of cabbage, carrots and onions with the addition of tomato

Grocery list:

cabbage - 1 medium sized head
onions - 3 medium heads
carrots - 1 large or 2 small ones will do
tomato juice
oil for frying - butter or vegetable, whichever is closer to you
sugar, salt, ground pepper, bay leaf

Preparation:

Let's process the vegetables - grate larger carrots, cut the onion into thin half rings, and chop the cabbage using our universal method.
Let's take a little vegetable oil, fry carrots and onions in it for a short time, and then add cabbage, salt, ground pepper, and don't forget about sugar (here focus on your taste sensations).
We will simmer until the juice that the cabbage gave evaporates, after which we will add tomato juice and add a bay leaf (here it is if desired).
Let's keep it all in the pan for a while, then get rid of the remaining liquid by draining it through a colander. All you have to do is let it cool and you can add the filling to the dough!

4. For those who like something savory - stuffing with sauerkraut and carrots

Grocery list:

sauerkraut - 300/400 g
carrots - 1 piece
onion - 1 small head
sugar - 0.5 tsp.
ground pepper and salt - as much as you like
vegetable oil - a little for frying

Preparation:

Let's grate the carrots, this time take a medium grater, and cut the onion into medium cubes.
Fry the vegetables until they are ready in heated vegetable oil.
We’ll squeeze the sauerkraut, sparing no effort, add it to the vegetables, add salt and pepper right away, and don’t forget about the sugar.
Now simmer for another 25-30 minutes (here we need a small fire), do not forget to stir from time to time. That's it, let it cool and we can put it into the pie.

These are just a few basic filling options. Now you can turn on your imagination and complement each of the options with those ingredients that are most loved in your home. Eg:

dairy products. Try using milk (or even cream) when stewing the filling, you will see how delicate the taste becomes. And grated cheese will add volume and sound to the filling. It can be mixed into the filling until smooth, or simply spread over it as an additional layer.
mushrooms themselves ask to be added to our cabbage, right? They are stewed together with carrots and onions, waiting for the liquid that was released at first to evaporate.

In fact, you can add any products to the filling that seem suitable to you. Gastronomic experiments are what moves culinary art forward.

So, we have studied the theory of the dough, we have decided on the variety of fillings, let’s move on to practice. Go!

Dough recipes for cabbage pies

1. Kefir dough for a very quick cabbage pie

Grocery list:

flour - 500g
kefir - 200 ml
eggs - 2 pcs
vegetable oil - 2 tbsp.
sugar - 2 tsp.
salt - 1 tsp.
soda - a pinch

Preparation:

The flour, which we have prudently sifted in advance, mix it thoroughly with sugar, as well as salt and soda. It’s even better to do it with a whisk. Then all the components of the dry mixture will “disperse” evenly in it, and the finished pie is guaranteed to have nothing that crunches in your teeth. Plus, we will saturate the mixture with oxygen, which we really need so that the dough can then rise properly and become airy.
Pour kefir into the prepared dry mixture along with eggs and vegetable oil. Without being lazy, we will knead until it all becomes a homogeneous substance. The dough will be elastic and pleasantly elastic, with a consistency close to yeast.
Let's let it sit for a while so that the gluten develops. contained in the flour is properly swollen.
We divide it equally and we will roll the layers. The cabbage filling will go to the bottom one, you can simply cover the top with the second one (the main thing is to carefully pinch the edges) and do not forget about brushing with egg yolk. You can go the other way - cut the top layer into strips, which are laid out on top of the filling in an appetizing mesh.
Place the pie in the oven at 180 g and enjoy the aromas spreading throughout the kitchen. It is usually baked for 40-50 minutes.

2. Dough with sour cream for a tender cabbage pie

Grocery list:

sour cream - 100 ml
flour - 300 g
baking powder - 1 tsp.
egg - here we will make do with 1 piece
butter - 150 g
salt - 0.5 tsp.
sugar - 1 tbsp.

Preparation:

Let's combine all the dry ingredients of the recipe, which is flour and salt, plus sugar and baking powder.
Now add the egg and sour cream to them, stir thoroughly.
Place the chilled butter into the resulting mass, which we cut in advance with a cold knife into 1×1cm cubes, and now quickly (this is so that our butter does not have time to melt from the heat) knead the dough.
Form the dough into a ball, wrap it in cling film and put it in the refrigerator for an hour.
Next, roll out two layers. Prick the bottom one with a fork - it will take on the filling. We’ll decorate the top one to your taste—flowers and leaves cut out from dough will come in handy here, or, as in the recipe above, we’ll make a neat mesh.
Brush the pie with egg, put it in the oven, now all you have to do is wait for it to be ready - this is about 40-50 minutes.

By the way, take note of a couple of tricks:

There is usually too much of a whole chicken egg for greasing the pie. And, in order not to place its remains somewhere later, you can take a quail egg for these purposes.

A good trick is to sprinkle the top of the pie with sesame seeds, it will add appetizingness and give a slight crunch to the taste.

3. Jellied dough for a delicious “lazy” cabbage pie

Grocery list:

kefir – 250 g
sifted flour - 250 g
eggs - you will need 2 pieces
butter for greasing - 10 g
soda - 1 tsp.
salt - 0.5 tsp.

Preparation:

Mix soda and salt in kefir, cover and send to a warm place, let it stay there for 10 minutes.
Now add eggs to the kefir, which has grown considerably in volume, and beat the mixture.
We carefully mix the sifted flour with the already obtained workpiece. The result will be a fairly liquid dough, everything is ok, that’s how it was intended.
To further facilitate our own efforts to remove the pie, we will line the form with parchment, and, in turn, do not forget to grease it with butter.
Pour in half of our batter and place the pre-selected and prepared filling on it. All that remains is to pour the remaining half of the dough on top of the cabbage. We put our lazy pie in the oven. We will bake the oven at 180 degrees, this will take 40 or 50 minutes.

A nice bonus of the jellied pie (besides, the recipe is primitive and requires minimal time) is that it is very convenient to bake it in a multi-cooker assistant.

4. Dough without yeast for the simplest cabbage pie

Grocery list:

flour - 500 g
butter - 250 g
salt - 0.5 tsp.
egg - 1 piece will be enough
water (or maybe milk) - 25 ml

Preparation:

Let's combine the flour, which we first sift as always, and salt.
Chop the butter, still cold, into cubes, put it in flour and quickly chop it all with a knife until the mixture becomes fine crumbs.
Beat the egg, add water (or milk), stir it all one more time and add this mixture to our chopped crumbs.
Let's knead the dough (of course, while imagining how delicious the pie will be).
All that remains is to keep it in the refrigerator for about 20-30 minutes, and then arm yourself with a rolling pin and form the pie.
We wait for readiness at the same 180 degrees.

5. A simple recipe for yeast dough for your favorite cabbage pie

Grocery list:

flour - 640 g
milk - 250 ml
egg - 1 pc.
pressed live yeast - 30 g (or replace with dry yeast - then 10 g)
vegetable oil - 4 tbsp.
sugar - 5 tsp.
salt - 0.25 tsp.

Preparation:

First, grind the egg, salt and sugar.
Let the yeast disperse in warm (just not hot, at a temperature no higher than 30 degrees!) milk, add the already prepared egg to it, mix everything.
Little by little, in several batches, we will add sifted flour to our mixture of eggs and milk, and so gradually knead a very elastic dough.
Finally, add vegetable oil and knead the dough one more time. It will be pleasant to the touch and slightly glossy in appearance.
Now we cover our yeast dough - it’s time for it to go to the rise in a cozy and warm place, 20-30 minutes will be just right.
Let's wait, make sure that the dough has grown significantly, knead it and let it rise again. All!
Next, everything is as usual - we form the pie in such a way as to amaze the family not only with its taste, but also with its appearance (a yeast pie deserves some effort in decorating it). We put it in the oven, which is already waiting at 180 degrees. We are waiting and looking forward!

And the main life hack that works 100% with yeast dough is to do it slowly and only in a good mood!

6. Cabbage pie made from ready-made puff pastry

Here the only question is choice, because ready-made puff pastry can also be made with yeast or without yeast.

The main difference between one and the other is the number of layers. Dough without yeast, as a rule, has 140 or more. But for yeast dough, 30 layers would be a good indicator. As they say, feel the difference.

And therefore, yeast puff pastry is softer, rises better and grows in volume during baking. And, oddly enough, it is lower in calories - about 240 kcal per 100g.

But yeast-free puff pastry, since there are many more layers in it, and butter is hidden between them, already has 450 kcal per 100g. This dough is drier, and the layers in the finished baked goods are better defined.

There are no particular differences in taste between them, so only your preferences play a role here.

Another nuance is that store-bought puff pastry should be thawed at room temperature, and here it is important to avoid high heat in the kitchen, because then the butter between the layers can melt and, in fact, the effect of puff pastry itself will not manifest itself during baking.

Ugh! As you can see, the simple phrase “cabbage pie” hides a wide scope for experimentation and creativity. Go ahead and find your perfect pie.

And in between experiments in the kitchen, be sure to stop by, we still have a lot of interesting things in store. Bye bye!

Jellied pie with cabbage without yeast on kefir is a very simple and tasty dish. Unfortunately, baking is by no means a diet menu. However, there is a recipe without eggs and yeast, with cabbage filling.

Yeast-free pie with cabbage is perfect for fasting people and those watching their figure. In addition, this is a great option for recycling leftover kefir. Tasty and satisfying baking will not take much time, because the simplest batter is enough to prepare it.

And they prepare it from products that are always in the refrigerator. All that remains is to quickly mix all the ingredients and put the dish in the oven. So, how to make a pie with fresh cabbage without yeast?

Ingredients for quick pie:

250 ml. kefir;
100 gr. margarine or butter;
1 teaspoon of soda;
flour - 200-400g. (by eye until you get a dough similar to sour cream);
filling: 100 gr. butter;
500 gr. cabbage;
spices and a pinch of salt;
green onions, dill or parsley.

How to cook cabbage pie without yeast in the oven:

Recipe for yeast-free dough for cabbage pie
Half an hour before cooking, you need to take out the kefir and butter and heat the products to room temperature. The butter can be melted in the microwave. Butter can be replaced with margarine or vegetable oil.

If you prefer the latter, you need to add a little less of it - about 8 grams.

Pour soda into kefir and wait until bubbles appear. After the reaction has started, add oil and mix thoroughly. The amount of flour depends on its quality. The dough should be similar in consistency to thick sour cream. The yeast-free dough for cabbage pie is ready.

Preparing the filling
In the proposed recipe, cabbage does not require preliminary heat treatment. Therefore, we chop it finely using a grater or by hand. Add green onions and herbs.

Grind the resulting vegetable mixture with salt until juice is obtained. We drain it and use it at our discretion. You can add grated carrots or onions to the cabbage filling.

This will only add taste and piquancy to the cabbage pie made with kefir without yeast.

Cooking the pie in the oven
Pour half of the batter into the greased pan. Spread the cabbage filling. Pour the rest of the dough evenly over the future cabbage pie.

If desired, sprinkle cheese on top of the pie. Preheat the oven to 200 degrees and bake the pie for about an hour.

You can experiment with fillings and add thinly sliced potatoes, tomato paste, tomatoes, and pickles.

Now you know how to cook a delicious cabbage pie without yeast in the oven quickly and easily. It is perfect for breakfast and contains a minimum of calories.

The filling and dough can be prepared in advance in the evening, and in the morning you can quickly bake a delicious, hot dish. By the way, baking with cabbage using a quick dough is very tasty both hot and cold.

Watch the video on how to make quick yeast-free dough for cabbage pie

Quick to prepare, tasty and delicate in taste, the pies are an excellent opportunity to feed your family delicious and satisfying cabbage pies made from yeast-free dough. Homemade baked goods are loved by everyone, and various fillings give a flight of culinary imagination and a large number of options for their preparation.

Suggested recipe: cabbage pies can be made even by novice housewives.

Recipe No. 1 - quick yeast-free dough for pies with cabbage

Products needed when preparing the dough:

300 ml kefir or curdled milk or yogurt
0.4-0.5 kg flour
0.5 cups vegetable oil
one tsp soda
one tsp sugar
one tsp salt
Products needed when preparing the filling:
500 ml white cabbage
1 piece fresh carrots, medium size
1 piece onion, medium size
1 piece of tomato, medium in size (replacement - 1 tbsp tomato paste)
½ tsp. various spices (black pepper, khmeli-suneli, etc.)
300 grams minced meat (any kind - pork, beef, pork-beef)
5 pieces chicken eggs
1 bunch of different greens (dill, parsley)

How to make pies without yeast

Take a large vessel (bowl, pan) with high edges and pour in kefir of any fat content, at your discretion.
Immediately add salt, sugar and soda to kefir (1 teaspoon each). Mix well.
Add 2 tablespoons of vegetable oil. Mix well again.
Add flour to the resulting mixture, sifting gradually in small portions. It is necessary to sift the flour, since airiness and oxygen saturation are very important for the quality of the dough.
The recipe recommends alternating during the mixing process - adding flour and 2 more times 1 tablespoon of vegetable oil. This makes kneading easier.
Stir the mixture first with a spoon, and then with the last portion of flour - with your hands.
The dough should be elastic and not stick to your hands. Place the dough in the bag in the refrigerator for 30 minutes.
After the dough has been in the refrigerator for 30 minutes, begin making the pies.

Already read: 7208 times

A delicious homemade pie made from yeast-free dough is simple and easy to prepare.
How to make a simple cabbage pie read and watch further.

Recipe for Pie with cabbage from yeast-free dough step by step

It doesn't take much time or expense to make a big pie. The yeast-free dough is easy to make even for a beginner, and fresh cabbage with herbs makes the pie juicy and aromatic.