To help the hostess, simple and inexpensive recipes for jellied cabbage pie. A choice of filling with the addition of nori, sesame seeds, potatoes, feta cheese. You can cook in the oven or in the slow cooker. With kefir or sour cream base. Cooking time from half an hour. Everyone will be happy with the result.
There are many different options for making pies. One of the most economical and simple ones is jellied with cabbage. The main thing here is to correctly calculate the density. To make the jellied dough like ordinary pancakes. Too thin can give a dish a flavor and a casserole effect, while too thick can make it dry.
Simple recipe:
1. Finely chop, salt and pepper, and then fry the cabbage in butter.
2. Boil the eggs.
3. Finely chop or rub them on a coarse grater.
4. Mix with cabbage.
5. For the dough, beat raw eggs with salt.
6. Add flour and baking soda.
7. Stir well.
8. Place the half in a suitable baking dish.
9. Transfer the filling there.
10. Pour in the second half of the dough.
11. Send to the oven for an hour.
Helpful hints:
... It is recommended to serve the finished cake with sour cream.
... You can add minced meat, sausage, sausages, rice to the filling for satiety.
... Seasonings (nutmeg, curry, Provencal herbs and others) will help improve the taste.
... If you use raw eggs instead of boiled eggs in the filling, the layer of the pie will turn out to be more uniform.
... It is better to choose kefir thicker. Then the dough will turn out to be more tasty.
Cabbage pie is a wonderful savory pastry that can easily replace one dish for lunch or dinner, play the role of a hearty breakfast, and just perfect for meeting guests with tea. This is a tasty and satisfying dish. And what is most important is that you do not need to spend the whole day on its preparation, it is enough to cook a quick and simple jellied pie with cabbage.
Some even call such a cake lazy, but I don't think it deserves it. After all, then you will have to call other pies lazy, for example, everyone's adored Charlotte with apples. Jellied cabbage pie is not lazy, it is just very quick and convenient for hostesses who do not have much time to knead the dough.
Oddly enough, most often I remember about cabbage pie in the cold season. I think the whole point is that there are no ripe fruits and berries from the dacha, but I want pies. And we have cabbage in stores all year round, and some have their own stocks, which is even better.
White juicy cabbage varieties work well for cabbage pie, but not too thick. Stringy cabbage with very hard leaves will not do as well in a pie.
The dough is fraught with just the secret of the name of the cake. It is jellied because the dough becomes liquid and is poured onto the filling on top. In terms of density, it can be compared with charlotte dough or even a little thinner. True, it is not made so airy and sweet, but on the contrary, kefir or sour cream is added to it, there are options with mayonnaise. You can add carrots, eggs, meat, fish, even sausage to the cabbage filling.
Jellied cabbage pie will still surprise you with its variety of recipes. And I will try to tell you about the most interesting ones.
The first for your judgment is the cabbage pie with kefir. Of course, filler, as I mentioned above. What's so good about the jellied pie dough is that the recipe will seem painfully familiar to you. If you've already read mine, then déjà vu awaits you. And the whole point is that such a liquid and airy dough is ideal for a pie, and kefir becomes an irreplaceable assistant in this. By the way, you can use kefir for the cake, which is already approaching the end of its shelf life, that is, it begins to ferment and bubble more strongly. And that's all we need to make the cake soft and fluffy.
You will need:
Preparation:
1. First of all, chop the cabbage into thin strips. You can do this with a knife or a special cabbage grater. Do not make too large pieces. Leave the chopped cabbage on the board or transfer to a bowl and then add a little salt. Stir with your hands so that it is all salted.
2. Break three eggs into a large bowl or saucepan and combine with sugar and salt. For cabbage pie, you don't need to beat the eggs too much, just stir the yolks with the whites until smooth.
3. Pour kefir into the egg mass and stir well with a whisk. When everything is mixed, add baking soda. You will immediately see how it foamed and began to saturate the dough with bubbles. Thanks to this, the dough will become airy, kefir replaces vinegar and, as a result, we get slaked soda - a well-known home baking powder for dough.
4. Now gradually add flour to the dough. Place in half a glass and stir. Then add the same amount and mix again. After you put one whole glass, add the last half of the glass little by little and make sure that the dough is of the desired consistency, like cream or condensed milk, a little thinner than the dough for pancakes.
5. Oil the baking pan well. It can be a silicone or a split cake pan, a ceramic pan, or maybe a cast iron skillet. For a split form, you can lay out the bottom with parchment paper, but also grease the top with oil. This way the cake will definitely not stick. Do not forget to smear the walls.
6. Place the cabbage and carrots on the bottom of the dish. You can mix them, or you can put them in layers, then the cake will have layers of different colors. Choose as you wish. Since the cabbage will lie at the very bottom, and not in the middle of the pie, it will bake perfectly and will not remain soggy, you do not need to worry about this.
7. Now take the dough and pour it over the cabbage. Pour evenly so the filling is not visible. At the end, you can smooth it with a spatula or spoon, shake it a little so that the air comes out. If you like sesame seeds, now is the time to sprinkle them on the top of our future pie.
8. Preheat oven to 180 degrees. Place the pie in it and bake for about 45 minutes. After this time, remove it and check for readiness using a skewer or a wooden toothpick. The tip that you stick into the middle of the cake should come out of the dough dry. This means that the cabbage jellied pie is ready.
Such a cake will turn out to be soft and airy, almost like a biscuit, but not sweet. The crust will brown, and the cabbage from below will be baked and will be very tasty. Call everyone to the table and help yourself until it cools down. Bon Appetit!
Kefir is good, and sour cream is even better. Here is another interesting and delicious recipe for making a jellied cabbage pie, but this time with sour cream. We will make the filling more aromatic, with carrots and herbs, and also add an egg to it so that it is not too crumbly.
This version of the cake is one of my favorites and I highly recommend it to you.
It will be needed for the test:
For filling:
Preparation:
1. In a large, convenient bowl, combine eggs, salt and sugar. There is no need to whip, so even a regular spoon will work.
2. Take the right amount of butter and melt until liquid. Cool slightly and add to eggs in a bowl. Stir everything.
3. Now pour the sour cream into the resulting mixture. Sour cream can be of low fat content, the taste of sour cream itself is important here, and not how thick or fat it will be. I cooked with both 20% and 15%, both times it turned out equally tasty.
4. Add baking powder and sifted flour to the resulting fluffy mass. Stir everything well, the dough should turn out to be thick, about like a pancake, or even a little thicker.
5. It's time to start stuffing. While we are cooking it, you can turn on the oven to heat up.
Chop the cabbage thinly for the filling. Grate the carrots and finely chop the greens. Mix everything in a separate bowl.
6. Break two eggs into a small bowl and stir with a fork to combine the yolk and white. Pour the eggs into the vegetable and herb mixture. Season with salt and pepper and stir well.
7. Spread butter on a baking pan. It will be round or square is not so important. You can cover the pan with baking paper to make it easier to remove the cake. Pour half of the dough into the bottom of the baking dish and smooth it out with a spoon. Then place the cabbage filling on top and smooth out with a uniform layer too.
9. Place the pie in the preheated oven for about 40-45 minutes. After this time, check it with a wooden stick. If the dough is baked and does not stick to it, then the cake can be taken out, it is ready.
Let it cool slightly and then remove the cabbage pie from the mold. So it is less likely that it will break. Cut the cake, still warm, into pieces and invite everyone to the table. A tasty and satisfying treat is ready!
I will show you another simple recipe - jellied cabbage pie with mayonnaise. Perhaps you have already met many recipes for making dough with mayonnaise, it is used in pies, and in cookies, and even in muffins. At the same time, the taste of mayonnaise is not noticeable in the finished baked goods; rather, it becomes a useful set of products that help knead the dough. Therefore, you should not think that putting mayonnaise in the dough is the same as seasoning a salad with it. Under the influence of temperature, mayonnaise still breaks down into its constituent elements and safely dissolves in the dough. But this is a very simple and quick recipe for making a pie. And besides, you can make it not only with cabbage filling. A dough like this will help you with other options as well.
Video recipe.
At one time, my mother very often baked cabbage pies for us, to which she added a boiled egg. Perhaps that is why I really like this combination in the filling for the pie. Cabbage and an egg, in my understanding, are simply made for each other and for the pie. If you still haven't tried the cabbage and egg jellied pie, then it's time to do it. Pouring pie, I remind you, is so called because the dough for it is kneaded sufficiently liquid and poured on top, bottom or together with the filling. When baked, a pie from such a dough turns out to be very tender and airy, not bread, but rather biscuit. Another important feature of this recipe is that the cabbage for the filling is not used raw, but prepared in advance, namely stewed. Cabbage is stewed together with onions and carrots in a small amount of water and is already cooked in the pie. The taste of the pie only benefits from this.
For the pie you will need:
Filling:
Preparation:
1. Since we will use ready-made cabbage for this pie, it is most logical to first prepare the filling. First, chop the onion in a blender or chop it with a knife.
2. Grate the carrots. I prefer to grate on a coarse one, but you can also do it on a fine one or a grater for Korean carrots. We'll stew it later, so it will still be soft in the finished pie.
3. Cabbage is best cut very thinly with a knife. Approximately how it is sliced for. Cut the too long pieces into several pieces with a knife.
4. First, sauté the onions in a hot skillet with oil until golden brown and soft. Try not to overcook it, it will ruin the taste.
5. Add the carrots to the onions and fry them together for a few minutes over medium heat, until the carrots are slightly softened.
6. Now pour the cabbage into the skillet. Cover and reduce heat; cabbage should not roast or burn. Add a little water and simmer until the cabbage has reduced in volume. Then stir all the ingredients of the filling well. As soon as the cabbage begins to brown, add water, but very little. When it's softened (this will take about 20 minutes), add salt and black pepper to taste.
7. While the cabbage is being stewed, let's take care of the eggs. It is necessary to boil them hard, cool, peel and cut into cubes.
8. When the cabbage is ready, add finely chopped greens to it. Mix and simmer for another five minutes, so that the filling is saturated with the aromas of herbs. This will make a delicious cabbage pie.
9. Let's move on to kneading the dough. Combine eggs and sour cream in a large, convenient bowl. Whisk them lightly to form a homogeneous, slightly frothy mass.
10. Sift flour into the egg mixture, add salt and baking powder. You can also mix everything separately, and then sift into a bowl. The main thing is that the flour is well saturated with air for the splendor of the dough of our future pie.
11. The kneaded dough should be quite thick, about the size of pancakes. Stop interfering with it when all the lumps are gone.
12. Grease a baking dish with vegetable oil and lightly sprinkle with flour or bread crumbs. So the cake will easily lag behind her. You can use baking paper by placing it on the bottom and sides. Separate about half of the dough and pour it into the mold. Spread it evenly over the bottom with a spoon or spatula.
13. Divide the cabbage filling into two parts too. Spoon half over the dough. Then add a layer of boiled eggs and then the second part of the cabbage.
14. Pour the other half of the dough over the filling and spread with a spoon so that the cabbage does not stick out. When baked, the cabbage sticking out is likely to be very fried.
15. Put the cabbage pie to be baked in the oven preheated to 180 degrees. It will take about 40-45 minutes to cook, depending on your oven.
16. The finished cake will be golden brown, fragrant and incredibly tasty. Both adults and children will gladly eat such a treat.
Eat to your health and bake pies more often!
Poured cake, as a type of baking, is much different from their counterparts, made on a dense dough. In terms of consistency, the workpiece is rather liquid, which helps the baked goods acquire a delicate structure and characteristic softness. Incredibly elementary in preparation, the liquid pie goes through three technological steps: mixing the components for the dough, preparing the filling, baking. These processes take very little time, so the dish is cooked on the strength of 25 minutes.
Pie fillings vary. Those with a sweet tooth will appreciate products made from jam, fresh berries, cream, chopped nuts, and cottage cheese. Connoisseurs of a hearty and hearty meal will love liquid pies with minced meat, vegetables, sausages, cheese and combined fillings. The following are recipes for delicious pies with cabbage filling and more.
Ingredients:
The technology for making a dough for a liquid pie is quite simple and quick, so first we prepare the filling. Rinse white cabbage, remove the top leaves, remove putrefactive places. Grind the vegetable on a special grater or finely chop it with a sharp knife.
Next, we peel the rest of the vegetables - onions, carrots. We grind everything and put it in a separate bowl. Any mushrooms are suitable for the filling. The best options are fresh whites, oyster mushrooms, chanterelles, champignons. We wash the forest dwellers, clean them, pour them over with boiling water, crush them, and send them to the stewpan together with the chopped onion head. Simmer the ingredients until there is no free liquid in the frying container and the mushrooms are fried.
To prepare the second half of the cake filler, you need to stew the cabbage with carrots and onions, as is usually done for stews. We heat the cabbage until it turns brown. At the end of the process, pour tomato paste diluted with water and bring it to complete perfection.
Now that both halves of the filling are ready, they need to be given time to cool. Let's make the batter for now. In a saucepan, knead a thick mass of kefir, eggs, flour, salt, soda. The mass should be homogeneous, without lumps.
We take a deep form, grease it with oil, and heat the oven to 180 degrees.
Pour half of the dough into a container for baking a pie. Next, lay out the mushrooms and cabbage in layers. Cover the filling with the rest of the liquid mass of kefir and eggs. Beauty is ready! Now we will send it to the oven for 40 minutes. Readiness is predetermined with a skewer. Serve the resulting bulk pie with sour cream and herbs.
Ingredients:
Heat a frying pan and fry chopped cabbage in vegetable oil. At the end, add salt and ground pepper. You need to be careful with salt in this recipe, as the dough will already contain salted mayonnaise.
In a container, mix flour, eggs, soda, mayonnaise and sour cream. We knead everything.
Take a heat-resistant oven bowl, grease with oil and pour in ½ dough. Distribute stewed cabbage evenly on top, and then chopped greens. Cover the filler with the second part of the dough. We release the pouring pie into the oven, heated to a temperature of 190 degrees. Bake for 40 minutes.
Ingredients:
We break both types of cabbage in inflorescences, cook in broth with salt until not completely softened (check with a fork). Semi-prepared vegetables are freed from water with a colander. Small cabbage umbrellas can be left intact, too large - cut into two or four slices.
We cut cherry tomatoes or ordinary tomatoes into halves, and rub any kind of hard cheese with a grater. In a volumetric bowl, grind the sour cream with eggs with a mixer. Then we introduce slightly sifted flour, salt, soda. The latter can be replaced with a sachet of baking powder. Knead everything until smooth. As a result, we get a viscous mass, like a pancake, called a cake dough.
We collect the pie, as in the previous recipes, in layers: the first is part of the dough, the second is the boiled inflorescences of cabbage, the third is the parts of the tomatoes, the fourth is the cheese and the fifth is the rest of the dough. We cook the dish while heating the oven to 180 degrees, two quarters of an hour. Serve the cake with sour cream and fragrant herbs.
Ingredients:
We process the cabbage: wash, remove the outer leaves. Cut into strips and put in a pan to stew. We immediately peel the carrots, onions, and grind. As soon as the cabbage is steamed in the pan, add the rest of the vegetables to it. Fry the ingredients until cooked, seasoned with a little salt. When ready, put the filling on a plate, thereby freeing the pan.
We wash the chicken liver, chop finely, fry it with onions until the liquid evaporates completely and a characteristic crust appears. Combine the liver with cabbage, season with mayonnaise, stir, leave to cool while the dough is being prepared.
In a saucepan, combine a pack of kefir, a glass of flour and a few eggs. Stir the liquid mass by adding more soda. Take a baking sheet with high edges and brush with oil. We make a layout of the pie: part of the dough, filling, the rest of the dough. We bake the pie for 30-40 minutes at a temperature of 190 degrees.
Ingredients:
This recipe will be appreciated by lovers of combined baking fillers. The following is a cabbage pie, where the ham will make a real meat dish out of it, cooked in a slow cooker.
Mix mayonnaise with eggs, flour, baking powder in a container. You should get a loose, runny dough. Chop the cabbage, add salt and fry it in a skillet in oil. A few minutes before cooking, stir in thinly sliced ham or ham sausage.
We grease the capacity of the multicooker with vegetable fat, and cover the bottom with filling. Fill the bowl with the filler with dough. We bake the cake, as in the oven, for about 40 minutes.
Cabbage baked goods are becoming the best option for a festive treat or an addition to your everyday family dinner. The batter for the cabbage pie helps to prepare the dish quickly. The recipe options provide a large selection of ingredients found in literally every kitchen.
When planning to treat yourself and your family with delicious pastries, you should try to make a batter with kefir. It requires a minimum number of components.
Lenten pie will appeal to those who carefully monitor their body weight, or following church rules. To make a thin batter, you need a minimum set of products.
Yeast dough has an excellent taste. Pies made from it with different fillings are invariably hearty, fluffy and ruddy. Liquid dough on kefir with yeast is performed both with their instant version and with the traditional one.
Delicious pies with cabbage and absolutely any other fillings are obtained from a dough based on sour cream. To create it, in addition to sour cream, kefir (you can take mayonnaise) and flour are used.
The cake bakes very quickly. If the oven is already preheated, it will be baked in twenty minutes.
Batter for cabbage pie works well with mayonnaise. Due to the composition of the sauce, the finished dish will turn out to be high-calorie and satisfying.
Mayonnaise already has a salty flavor, which is why this baking base option is especially good when creating treats with meat or mushrooms, fish, onions and eggs.
Everyone loves cabbage pies. To make them especially tasty, you need to know the little secrets of the amazing cabbage leaf filling.
The most delicate cabbage pie is made on a batter made on the basis of a mixture of sour cream and kefir.
Cabbage is an excellent dietary product. Affordable, tasty, healthy. It is very simple to make a pie with it, and even on a liquid basis it is quite a trifling matter. Try it and you can be sure that after this experiment, such baked goods will never be included in your menu!
To please your loved ones with a delicious lunch or dinner, it is not necessary to choose dishes that are difficult to prepare. Pouring cabbage pie with kefir is one of the traditional dishes of Russian cuisine that even someone who is far from cooking can cook, it is so simple, and besides, its preparation will not take much of your time - it will take no more than an hour to prepare, including the baking process. Cabbage contains many useful substances, which also speaks in favor of choosing this particular recipe. The calorie content of 100 g of pie is approximately 130 kcal. The ingredients for the pie are inexpensive and easy to find at your local store or market.
Another version of the pie - this time there is minced meat in the filling, which makes it even more satisfying. The calorie content of the dish increases significantly due to the presence of meat and mayonnaise in the recipe. 
Products:
Preparation:
