Cabbage is one of the most affordable and healthy vegetables. It is well kept in winter, so dishes from it are prepared throughout the year. It can be used as a filler for various baking. The stuffing for cabbage pies always turns out juicy, nourishing, moderately savory. Such products to taste many. At the same time they are relatively inexpensive.
Cooking Features
Stuffing for patties can be made from pickled or fresh cabbage with the addition of other vegetables, rice, eggs, meat, mushrooms, apples. But regardless of the recipe, you need to know a few rules.
- Cabbage is usually used white, late varieties. Heads of a light shade usually appear the most juicy.
- White cabbage can be replaced or supplemented with red cabbage, Beijing, even cauliflower and broccoli - so you get new flavors.
- Usually the cabbage is finely chopped, then stewed or fried with other ingredients. Sometimes cabbage is not heat treated before being added to the filling. Then shred it must be extremely small. Some housewives in such cases prefer to chop the cabbage with a food processor or meat grinder.
- The sauerkraut is washed, dried slightly, then fried or stewed, otherwise the filler will come out too sour. When cooking the sauerkraut filling, onions and carrots are fried until soft, before putting the main ingredient in the pan, otherwise they will remain firm and crispy.
- To make the food even more satisfying and tasty, the composition of the filling may include eggs, rice, meat, potatoes, mushrooms. All listed products must be made ready, otherwise the filling will remain raw.
- Before forming the patties, the filling is cooled. If you put hot filler on the dough, it will evaporate, it will become wet, slippery, unpleasant to the taste. Pies because of this will be spoiled.
After the patties are filled with cabbage filling, put them “seams” down on a greased baking sheet, cover with yolk on top and send to a preheated oven, where bake until they are browned. You can make fried pies with cabbage filling.
A simple recipe for cabbage patties
Composition:
- white cabbage - 0.5 kg;
- onions - 100 g;
- butter - 20 g;
- refined vegetable oil - how much will go;
- salt, pepper - to taste.
Method of preparation:
- Peel the onion, cut it into small pieces.
- Wash the cabbage, remove the top leaves.
- Chop the cabbage into a thin, short straw.
- Pour some vegetable oil into the saucepan, heat it up.
- Put onions in the butter. Fry it on low heat until transparent.
- Put the cabbage in a saucepan, mix it with onions.
- Cover the saucepan with a lid, lower the heat even more.
- Stew cabbage until soft, it will take about 40 minutes or a little more.
- Salt and pepper the cabbage, add a piece of butter, mix.
- Simmer the cabbage for another 5 minutes and remove from heat.
Wait until the filling has cooled, and use it for its intended purpose. If you are fasting, you can not add butter to the filling.
Classic recipe for cabbage pie
Composition:
- White cabbage - 0, 35 kg;
- carrots - 100 g;
- onions - 100 g;
- sugar - a pinch;
- salt, pepper - to taste;
- tomato paste - 20 ml;
- water - 0, 2 l;
- refined vegetable oil - how much will go.
Method of preparation:
- Chop cabbage finely.
- Onion, freeing from the husk, cut into small cubes.
- Scrape carrots, wash, dry with a napkin. Grind grated with large holes.
- Heat oil in a deep frying pan, put cabbage into it, fry it over medium heat, stirring with a spatula, 10 minutes.
- Add carrots and onions, continue frying for 7-8 minutes more.
- Dissolve tomato paste with warm boiled water. Add salt, pepper and a pinch of sugar to this mixture. Pour the cabbage with the resulting sauce.
- Cover the pan with a lid. Turn down the heat. Simmer the cabbage for half an hour. If there is excess liquid in the pan after that, drain it.
Once the cabbage has cooled, it can be used as a filling for pies. This version of the cabbage filling is considered classic.
Stuffing for cabbage pies with egg
Composition:
- white cabbage - 0.5 kg;
- chicken eggs - 2-3 pcs .;
- butter - 20 g;
- salt - to taste.
Method of preparation:
- Cut the dried and dried cabbage into small pieces, mince or chop with a food processor. Crimp to remove excess juice.
- Cook hard boiled eggs, cool them under running cold water. Peel and finely chop with a knife. Pour to cabbage.
- Salt the eggs with cabbage to taste.
- Melt the butter, pour in to the filling, mix.
Wait 5-10 minutes and use the prepared mixture as a filler for the pies. Try replacing white cauliflower or broccoli, and you will get a dish with a new flavor.
Filling for fresh cabbage pies with mushrooms
Composition:
- dried porcini mushrooms - 5-7 pcs .;
- fresh cabbage - 0, 5 kg;
- onions - 100 g;
- chicken eggs - 2 pcs .;
- butter - 50 g;
- salt, spices - to taste.
Method of preparation:
- Coarsely chop the cabbage, boil until tender, cool. While boiling the cabbage, add a little salt to the water.
- Fill the mushrooms with cool water, leave for 1-2 hours so that they return their original volume.
- Rinse the mushrooms and boil for 13 minutes in salted water, drain in a colander.
- Cut the peeled onion into cubes and fry until soft in melted butter.
- Boil eggs hard, cool under cold running water, free from shell and chop finely with a knife.
- Turn cabbage and mushrooms through a meat grinder, mix.
- Add the eggs and onions to the cabbage-mushroom mince. Stir again.
It remains to wait until the filling is completely cooled, and you can start cooking the pies. They will be tasty, nourishing and fragrant. Instead of dried mushrooms, you can use fresh ones, then the process of preparing the filling will be slightly easier.
Stuffing for sauerkraut pies with mushrooms
Composition:
- sauerkraut - 0, 3 kg;
- fresh champignons - 0, 3 kg;
- onions - 150 g;
- refined vegetable or butter - how much will go.
Method of preparation:
- Rinse the cabbage and leave it in a colander to dry.
- Wash mushrooms, pat dry with a napkin, cut into small cubes.
- Free the onions from the husk, cut them in small pieces.
- Heat the butter in a deep frying pan, put the onion in it, lightly brown it.
- Add the mushrooms. Cook them for 5 minutes.
- Place sauerkraut on the onions and mushrooms. Extinguish them all together until the excess liquid evaporates and the cabbage becomes completely soft.
Cool the filling and use for its intended purpose. Mushrooms in this recipe can be replaced by other mushrooms, the taste and aroma of the dish will become even more pronounced.
Stuffing from cabbage with the addition of other products is prepared on the same principle as in the recipes. Each hostess can show imagination and make a unique cabbage filling, focusing on your taste. Whatever option of filler for cabbage pies you choose, you can be sure that the products will be juicy and tasty, well satisfying hunger.
