Dumplings with cabbage are no less loved than with potatoes.
Still would!
The dish is nourishing, tasty and can be prepared with different fillings.
Yes, you heard right, a huge amount of filling options.
And here are the best ideas for cooking amazing dumplings with cabbage.
Dumplings with cabbage - general principles of cooking
If fresh cabbage is used for the filling, the vegetable is chopped and fried with oil in a griddle. Sauerkraut slightly squeezed from the brine and also fried. Onions and carrots are often added. But this is the easiest version of the filling. You can make everything much more interesting.
What can be added to the filling:
• meat products;
• fish products, including canned food;
• fresh, pickled, salted mushrooms;
• different vegetables;
• tomato paste;
• all kinds of greens, spices.
The dough is used fresh in water or milk. It can be kneaded in the usual way or custard. Cooking time depends on the filling. If raw meat is used as an additive, it can reach ten minutes. For products with the finished filling a few minutes after boiling is enough.
Dumplings with cabbage (fresh) from choux pastry
Variant of the most simple and cheap dumplings, which are prepared from fresh cabbage. Make them easy, it turns out a lot and tasty. Choux dough without eggs and even butter. Cool anti-crisis recipe.
Ingredients
• 2 cups of flour;
• 0.5 tsp. salts;
• 1 cup boiling water.
In the filling:
• 0.5 head of cabbage (small);
• 1 onion;
• 1 carrot;
• oil and spices.
Cooking
1. Immediately prepare the filling, as it will be necessary to allow the vegetables to cool well before modeling the dumplings. We cut the onion, put it in a frying pan with oil and fry a little.
2. Add the grated carrot, and after another minute the cabbage, which can be chopped manually or grated. Fry a little, then cover and simmer until tender. At the end of salt, pepper. To taste, you can add a little tomato paste or just grated tomato in the filling. 3. While the cabbage is stewing, prepare the dough. Simply pour the flour and salt into a bowl, pour in boiling water and quickly stir with a spoon. As soon as it will be difficult to do, take out the cutlery and mnemy mass hands. By this time she will not be hot. Carefully we mass the hands, send a lump under an inverted bowl and let it lie for a quarter of an hour.
4. We take out the dough, the cooled filling and sculpt the dumplings of medium size.
5. Boil in boiling water a couple of minutes after boiling. Dumplings with cabbage with sour cream, butter are served. You can fill them with roasted onions.
Dumplings with sauerkraut from the classic dough
Recipe Ukrainian dumplings with sauerkraut. Prepare products from the classic test on the water with an egg.
Ingredients
• 1 egg;
• 1 glass of water;
• 0.5 tsp. salts;
• 2.5 cups flour plus on podpyl.
Filling:
• 5 spoons of butter;
• 700 grams of cabbage;
• 2 bulbs;
• pepper.
Cooking
1. We clear onions, we cut cubes. Fry with butter for a couple of minutes.
2. Pickled sauerkraut and send to the pan, cover the lid and simmer for ten minutes. Then fry until golden brown, shift to a bowl and send the filling to cool.
3. Sift flour in a large bowl, in the center rake a small hole.
4. Break the egg and add salt, then pour in the water and begin to gently rotate in a circle with a spoon, kneading the dough. Gradually this will require more effort. So, it's time to remove the spoon and start kneading the mass with your hands. Then we cover and leave the “rest” dough for half an hour.
5. We take out the dough and the filling, sculpt ordinary dumplings.
6. Cook in salted boiling water. After surfacing, two minutes is enough and can be removed using a skimmer.
7. Lubricate with oil, serve hot or cold.
Dumplings with cabbage and minced meat
For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. Cabbage is taken fermented. But if someone is against her, then you can use a fresh vegetable in the same amount. The dough is brewed. Ingredients
• 1.5 glasses of water;
• 3 cups flour;
• 1 egg;
• salt;
• 2 spoons of butter.
For the filling:
• 0.4 kg minced meat;
• 2 bulbs;
• 0.4 kg of cabbage;
• spices at its discretion;
• 3 spoons of butter.
Cooking
1. First prepare the filling. To do this, fry chopped onion in butter, add cabbage to it, cover and simmer for about half an hour. Cabbage should be soft.
2. Add minced meat to the pan and fry slightly. Pepper and put other spices to taste. We send the filling to cool, putting it in a bowl.
3. Boil 1.5 cups of water with salt. Sift flour and divide in half. In half the flour, add boiling water and stir with a spoon. Gradually add the beaten egg and continuously stir. Add the remaining flour and as you mix, pour in the prescription oil. Give the dough to lie down for about fifteen minutes before molding the dumplings.
4. We take out the filling, the dough and form dumplings of medium size.
5. Run into salted boiling water and boil four minutes after ascent.
6. We catch with a skimmer, lubricate with oil and serve with fresh sour cream.
Dumplings with cabbage and mushrooms
For such dumplings with cabbage, we will use ordinary champignons. The filling is juicy and fragrant. Cabbage is used to make fresh.
Ingredients
• 0.6 kg unleavened dough;
• 0.5 kg of cabbage;
• 0.25 kg of champignons;
• 1 onion;
• 2 spoons of tomato paste or ketchup;
• salt with pepper;
• 40 ml of oil.
Cooking
1. Cut the onion head and send it to the pan. Fry a little, add the shredded cabbage and bring to readiness.
2. Pour some oil into another pan and put it on the stove.
3. We wash the mushrooms, cut into small cubes and fry until done. At the end put the tomato, cover and stew a little under the lid.
4. Combine the cabbage with mushrooms, season with salt, put any spices, stir well. 5. We prepare the dough for dumplings in any way, give it a rest and you can start to make molding. We form dumplings of medium size.
6. Throw in a pot of boiling water and boil for three minutes. We take out with a skimmer, lubricate with oil and pour sour cream. Eat while hot.
Dumplings with cabbage and bacon
Recipe insanely delicious dumplings with cabbage, which are cooked with smoked bacon. Of course, you can do it with ordinary bacon, but it’s not such a dish. Dough for such dumplings can be kneaded any. Cabbage is used fermented, but similarly, you can fry a fresh head.
Ingredients
• 700 grams of dough;
• 250 grams of smoked bacon;
• 500 grams of cabbage;
• 100 grams of onions;
• 2 spoons of butter.
Cooking
1. Salo need to hold a little in the freezer so that it becomes tough. Then cut the product into small cubes and put in a bowl. You can skip through a meat grinder, but in this case with a large mesh.
2. Fry the onions and cabbage in butter, simmer for twenty minutes. Then cool and combine with chopped lard. To taste, you can add garlic, greens or tomato paste to the filling.
3. We take out the dough and sculpt ordinary dumplings. No, not ordinary, but very fragrant.
4. Cook in boiling water for about three minutes. Served with sour cream sauce. For its preparation we mix a clove of garlic, sour cream and red pepper, you can add chopped greens. All stir and sauce is ready!
Dumplings with cabbage and liver
For the preparation of the filling, you can use chicken, beef or pork liver. Cabbage is used fresh. The dough will be prepared on a mixture of milk and water.
Ingredients
• 3/4 cup of milk;
• 3/4 glasses of water;
• 1/2 tsp. salts;
• 1 egg;
• flour.
Filling:
• 0.5 kg of cabbage;
• 0.15 kg of onions;
• 1 spoon of pasta;
• 0.3 kg liver;
• 0.05 kg of oil;
• 0.5 bunches of parsley.
Cooking
1. Cooking dough. To do this, mix the milk with water and egg, dilute the salt in the liquid. Add flour. Pour until the dough is no longer absorb. We roll a lump, we remove otlezhivatsya in the package. 2. Cut the liver into cubes, pre-rinsing and peeling films. If a pork by-product is used, it is advisable to soak the pieces for half an hour in milk. This technique will help get rid of bitterness.
3. Heat the oil, fry the chopped onion.
4. Add liver cubes, fry, then cover and cook until ready, but no more than 15 minutes. Cooling down.
5. In another skillet, fry the cabbage until soft. At the end put the tomato paste, salt, season with any spices. Cooling filling.
6. We twist the cooled liver with onion or grind it in a combine. Sent to cabbage. Add chopped parsley. Stir the filling.
7. Sculpt the dumplings, boil in the usual way within two minutes after the ascent.
Dumplings with cabbage and potatoes
For the preparation of such dumplings will need mashed potatoes. Prepare it specifically or use leftovers after lunch / dinner. Cabbage is used fermented. Cooking dough according to any of the recipes, all you need is about 700 grams.
Ingredients
• 2 onions;
• 0.4 kg sauerkraut;
• 0.4 kg mashed potatoes;
• dough;
• butter.
Cooking
1. Onions cleaned, cut into cubes and fry.
2. As soon as the onion becomes transparent, add sauerkraut to it. Stew a little under the lid, then fry.
3. Add mashed potatoes. If it is fresh, then just stir with the cabbage. If the mashed potatoes were cooked before, then first you need to knead well and only then add to the filling. All carefully stir and taste. Add spices if necessary.
4. We form vareniki and cook in the usual way in water. Three minutes is enough.
Dumplings with cabbage - tips and tricks
• Dumplings will be more fragrant if, when boiled in water, add bay leaf, pepper and peas. Fans can throw asterisks cloves and coriander seeds.
• If the dough for the dumplings is not prepared in the usual way, the liquid should be ice cold. After kneading in a scalded way, the dough is also recommended to be cooled. • The filling dictates the taste of the dish. Do not be afraid to add spices and other fragrant supplements. Garlic, different types of pepper, fried onions, spices and greens can change a boring dish beyond recognition and please with new flavors.
• The dough has dried and does not want to merge? You can lubricate the edges of the pellets with water or an egg. And the rest of the dough is desirable to cover, so that it does not dry out.
• Dumplings should be boiled in a wide, not high, saucepan. There should be enough water so that the products float freely.
• So that the products do not become limp when cooked, bring them to a boil at maximum heat. And so that the dumplings do not fall apart, after boiling the fire is diminished and boiled with a weak boil. But in any case, do not give the products to boil in boiling water.
