Cheese pie with kefir in the oven. Jellied pie with cheese and herbs on kefir

Fresh cabbage for pies and pies can be prepared in several ways. I'll show two of them.

Preparing cabbage.

Remove the top green leaves from the cabbage. Cut the head of cabbage in half, and then cut each half into two pieces again. If the cabbage is very dirty, rinse it by immersing it several times in a bowl of cold water.
Cut the stalk out of each quarter and then cut the cabbage the way you like.
Always cut cabbage across the growth veins.

If you want to cut the cabbage into strips, make the strips no more than 5 mm wide.

If you want to cut the cabbage into squares, then first cut the cabbage into strips 1 - 1.5 cm wide and then cut the cabbage strips across so that you get squares.

Cabbage cooked with milk and fresh herbs.

3 eggs
250 ml milk
50 g butter
a few sprigs of fresh Thyme has a pleasant strong odor and a pungent, strongly spicy, bitter taste. Aromatic, vitamin-rich thyme leaves are used as a spice. It improves the taste, imparts aroma, and gives a bitterness. It remains one of the leading spices in baking. Improves smell and taste vegetable dishes, especially from potatoes and cabbage. Thyme as a seasoning for fatty foods not only significantly improves and enriches the taste, but also promotes its digestion. or dill
1 tsp salt
1/2 tsp. Sahara
1/8 tsp ground black pepper

Boil two hard-boiled eggs. Finely chop the cabbage.
Place a saucepan or deep frying pan on the fire. Pour the milk into the frying pan and bring it to a boil.
Add cabbage to the frying pan, salt it, close the lid and leave to cook over high heat for about 15 minutes. Open the lid periodically and stir the cabbage.
When all the milk has boiled away and the cabbage has become soft, add the butter, cut into cubes.
Fry the cabbage for 5 minutes, stirring constantly. The cabbage should dry out a little and brown slightly.
Chop the eggs, remove the thyme leaves from the sprigs and mix with the cabbage. Salt and pepper to taste. Let the filling cool to room temperature.
Mix a raw egg into the cabbage and use it as a filling.

Cabbage with cumin.

For half a small head of cabbage (approximately 500 grams of cabbage without stalk and outer leaves) you will need:

100 g butter
1 tsp salt
1 medium onion
1 tsp cumin seeds
2 allspice peas
2 juniper berries (optional)
1 — 2 raw eggs(option)

1. Finely chop the cabbage. Place the cabbage in a large saucepan and season with salt. Let the cabbage sit for 10 - 15 minutes, during which time the cabbage will soften a little and release juice. If the cabbage is very tough, then you can pour boiling water over it and leave it for 5 - 10 minutes instead of salting it.

Fried and baked pies with cabbage filling are loved by many. And although a vegetable with a hundred clothes without fasteners is available at any time of the year, I don’t think that this is precisely the reason for the popularity of cabbage pies. After all, first of all, it is very, very tasty! The soft, slightly sour filling makes the pastry so appetizing that you simply can’t tear yourself away from it! So I categorically do not recommend it for those who have a thin waist!

Incomparable filling for sauerkraut pies

Sauerkraut is a wonderful filler for fried and baked pies. The light sourness fits wonderfully into the flavor tandem with the thin crispy dough. You could say this is one of my favorite fillings.

To prepare you will need to take:

1 medium-sized bright orange carrot;
1 small onion (regular yellow or white);
500-600 g sauerkraut;
3 tbsp. l. vegetable oil(any, but without smell).

Preparation procedure:

Scrape the carrot skin or carefully cut it with a knife (if the root vegetable is “old”). Then grind thin strips or use a coarse grater. Pour vegetable oil into the frying pan. Heat it up and add the carrots. While the carrots are frying, take care of the onions so as not to waste time. Peel the onion. Rinse and chop. It can be small, it can be larger – whoever likes it. Then send the slices to the carrots. Sauté for a couple more minutes. Allow the vegetables to become golden and crispy, but do not overdo it. It's time to remember cabbage. Squeeze it out of the brine and add it to the frying pan with the carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes briefly remembering it in order to stir it and “forget” again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.

Pie filling made from fresh cabbage and tomato

It's fresh in itself White cabbage does not have a pronounced taste or aroma. But this only works to our advantage, home-made cooks. We will bring the taste of our cabbage filling for rosy pies and pies with the help of aromatic spices and sweet and sour tomato.

So, what do we need:

white cabbage – 1 kg;
small onion – 2 pcs.;
medium carrot – 2 pcs.4
tomato paste – 6 tbsp. l.;
1 tsp. salt;
2 tsp. Sahara;
Bay leaf– 1-2 pcs.;
a pinch of ground red and black pepper;
2 glasses of hot water;
a little vegetable oil for frying onions and carrots.

Method for preparing the filling:

Chop the cabbage thinly. You can mash the “old” one with your hands so that it becomes softer faster when stewing. Peel and wash the carrots and onions. Grate or chop the carrots (as you are used to). Chop the onion into cubes. Fry vegetables in hot oil. Add cabbage straws. Mix well so that the frying is evenly distributed over the future filling. Add tomato paste, diluted in a glass warm water. Add another glass of water. Stir. Simmer the filling for fried pies from fresh cabbage with tomato in a frying pan without a lid, stirring occasionally, for 12-15 minutes. Then add spices, salt and sugar. Stir and cook until the liquid has completely evaporated. This will take another 7-10 minutes.

Fragrant cabbage filling for pies (delicious recipe with mushrooms)

Mushrooms not only go well with cabbage, but also give the filling a subtle aroma and flavor. Therefore, the pies will turn out great, rest assured.

Make sure you have the following ingredients:

350 g fresh white cabbage;

champignon mushrooms – 250 g;

leek - 1 stalk;

refined vegetable oil – 1.5-2 tbsp. l.;

garlic – 1 clove;

black pepper - a pinch;

salt - to taste.

How we will cook:

Peel the queen of our dish from the top sheets and wash. Chop into thin strips. Fry in a frying pan with half the specified amount of vegetable oil. While the cabbage straws are fried until soft, you will have time to finish with the other ingredients of the filling. But don’t forget to stir occasionally to prevent it from burning. Peel the mushrooms from the film or simply wash them. Then cut into large cubes. Cut the white part of the leek into thin half rings. When the vegetable is cooked, transfer it to a bowl. Pour the mushrooms into a dry frying pan without oil, place on medium heat. Wait until all the liquid has evaporated from the mushrooms. Then pour the remaining oil into the pan. Add the chopped onion and fry everything together until golden brown. Pour the cabbage into the frying pan when almost ready to fry. Salt, pepper and add garlic passed through a press. All that remains is to stir, simmer for a minute or two and cool. And, of course, don’t forget to try it before making the pies. After all, under-salting or lack of spices in the filling is just as critical as over-salting. Everything should be in moderation.

Pies with cabbage and eggs are also very tasty. See the step-by-step recipe for preparing this filling.

This is how varied cabbage fillings can be for fried and baked pies and pies. Choose, cook, enjoy!

The filling for pies with cabbage will always be the most popular, very tasty, juicy, loved by everyone. Homemade baked goods are especially in demand in the fall, and when cabbage from my own plot, and even sauerkraut, arrives in time, I don’t want to bake.

The popularity of cabbage filling is not without reason, because it is such a budget vegetable, and also very healthy, and you can mix such a filling with anything you want. Cabbage goes very well with meat and other different vegetables. My grandmother even baked pies with cabbage and apples - they were delicious, I tell you, extraordinary.

How to prepare the filling for cabbage pies

Of course, cabbage is different from cabbage. I’m only talking about white cabbage, since it’s what the filling is usually made from. Summer, early cabbage is juicier, but it contains less vitamins. The best, not only for pies, but also for fermentation, is the mid-late Slava, many know and love it. Its heads of cabbage are large, dense, and almost white in cross section.

The taste of your pies will depend not only on the type of cabbage and additives, but also on the method of cutting the vegetable. Yes, yes, don't miss this moment. Try making the filling yourself from cabbage squares and a head of cabbage thinly shredded into noodles. you will feel the difference immediately.

In order to shred cabbage “like in a restaurant”, thinly and without cutting your fingers, you can use a special shredder with two blades, which will make your task easier.

The method of preparing our filling also plays an important role. Some people like fresh cabbage in pies, others like sauerkraut. I just love it fried with onions, but my mom doesn’t put it at all raw cabbage, just pour boiling water over it slightly. I will tell you some methods and recipes today. By the way, you can prepare the cabbage filling both in and out, it always turns out delicious.

Filling for pies with cabbage and egg

It can be called a classic of the genre. The most delicious filling, which everyone likes, well, almost everyone.

We will take the following ingredients:

Medium cabbage fork
Two hard-boiled eggs
Sunflower oil for frying
Medium sized onion
Salt and pepper at your discretion

How to prepare the filling correctly:

This can be put in both fried and baked pies, even stuff cabbage pie. Finely chop the cabbage and cut the onion into half rings. We lightly knead everything together, without zeal, and place it in a frying pan heated with oil. Fry until half cooked, if you don’t like fried, you can reduce the heat and simmer. Then add chopped eggs to the vegetables and mix.

Filling for pies with cabbage and meat in a frying pan

This option is more fun for men, who for the most part consider cabbage pies to be a frivolous food.

We will take the following products:

Small forks of cabbage
Half a kilo of any meat, fillet, you can take liver, it will also be delicious
Two onions - turnips
Sunflower oil for frying
Salt and spices to your taste

How to cook:

Wash the meat and cook until tender in lightly salted water. When it is completely cooked and soft, we take it out, dry it and grind it in a meat grinder.

Meanwhile, chop the cabbage thinly, mix with the onion cut into half rings and fry until half cooked so that the cabbage is crispy. Salt and pepper as needed.

The next, final stage is mixing the cabbage and boiled minced meat. You need to stir well so that it turns out evenly. Some people also like to add fresh herbs to this filling.

Filling for pies with cabbage and rice

We will use the following products:

Half a kilo of cabbage
One hundred twenty grams of rice
Salt and pepper to your taste
One small carrot
One onion

How to prepare this filling:

First, boil the rice until almost done, so that it is slightly damp, then the filling will be crumbly and tasty. Chop the cabbage and fry it a little in a frying pan, immediately adding chopped carrots and onions. After frying, mix with rice and immediately add salt.

Filling for sauerkraut pies

Honestly, I prefer pies with fresh cabbage, but some people simply adore them. By the way, if you don’t want the filling to be too sour, just soak the cabbage or at least rinse it under the tap.

We will take the following ingredients:

Two hundred grams sauerkraut
Medium onion
Two tablespoons sunflower oil
Hard boiled egg
Salt as needed

How to cook:

First, fry the chopped onion a little, then add the cabbage to it and simmer under the lid for about forty minutes. At the very end, add the chopped egg and salt.

Stewed cabbage for filling the pie, a simple recipe

The following products will be needed:

Half a kilo of white cabbage
Two medium onions
One large carrot
Two tablespoons of vegetable oil
Half a glass of water
Pepper mixture
Turmeric

Cooking process:

Wash and peel the vegetables before cooking. It’s easier to grate carrots using a regular grater. The onion should be cut into small cubes. Shred the cabbage very thinly; it is better to use a special shredder.

Measure out half of the oil from the recipe and simmer the onion in it until translucent. Then add carrots.

When the vegetables are lightly fried, add the cabbage; first, it is advisable to mash it with your hands. Fry, stirring, for five minutes. Then salt, add all the spices and water. Then simmer under the lid for twenty minutes. Place the filling into the pies when it has cooled.

Stuffing with cabbage and mushrooms

For this filling, any mushrooms are suitable: dried, fresh, wild mushrooms, or champignons from the store.

We will take:

Half a kilo of fresh cabbage
Three hundred grams of any mushrooms
One medium onion
4 cloves garlic
Salt, pepper, sunflower oil

Cooking process:

Cooking time depends on what mushrooms you choose. Fresh forest fruits must be washed, peeled and boiled for half an hour. If the mushrooms are dried, then cooking will also be necessary. It is most convenient to use champignons; they are immediately ready for frying.

First, finely chop the onion and garlic and lightly fry in a frying pan. Place them in a bowl, add oil to the frying pan and fry the mushrooms until half cooked. They first need to be cut into cubes.

Add finely shredded cabbage to the mushrooms and fry until golden brown, add onion and garlic, season and let simmer over medium heat for 5 minutes.

Filling with minced meat and vegetables

And again let's think about our men. This filling is made with rich taste, juicy and very filling. Suitable for both fried and oven-baked pies.

We will take:

Three hundred grams of minced pork and beef
Half a kilo of fresh cabbage
Medium sized carrots
Onion
Three tablespoons sunflower oil
Salt pepper

Cooking process:

First, we will need to fry the minced meat, we need to do this in a hot frying pan, over high heat, so that it turns out crumbly and does not stick together in one piece. At the same time, add salt and pepper.

In another frying pan, first fry the chopped onion, add grated carrots and only then finely shredded cabbage. Fry until slightly golden brown.

Mix the vegetables with the minced meat and let them sit for a while and cool at the same time. This filling can be used not only for pies on yeast dough, but also on puff pastry.

Stewed filling, step-by-step recipe with photos

We will take:

Half a kilo of cabbage
Two carrots

Two bulbs
Two tablespoons of tomato paste

Half a teaspoon of salt
Pepper, cloves, bay leaf
Olive oil

Cooking process:

Three carrots on a grater.

Cut the onion into quarters of rings.

Dear ladies! Do not miss! Of course, only those who did not know this miracle recipe!
The cabbage turns out tasty, tender, not overcooked, not overcooked, beautiful white.
And, most importantly, at least for me, this cabbage can be frozen, and after defrosting it does not lose its taste qualities.
I always prepare this filling for future use, freeze it, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably!
I usually defrost it in the evening, just take it out of the freezer and put it on the bottom shelf of the refrigerator, you can also defrost it in the microwave.

Amazing fried pies made with this filling! I’ll give you the dough for some delicious pies later, but today it’s just a puff pastry roll with cabbage.

Cabbage filling for pies and pies.

What do you need:
Cabbage forks - 1 piece (about three kilograms)
Onions (large) - 3-4 pcs.
Boiled eggs - 5 pcs.
Butter - 100g.
Olive (vegetable) - 3 tbsp.
Salt and pepper to taste.
Sugar - a couple of pinches.
Fresh dill - a small bunch,
Green onions - a small bunch.

How to do:
Shred the cabbage thinly by hand or chop it in a food processor.
We cut the cabbage approximately 2-3 cm long, so that when you bite into the pie, the cabbage does not stretch as a “long thread.” Sometimes, and just as successfully, I cut cabbage into rectangles. I think the shape of the cut is not of fundamental importance.
Cut the onion into half rings.
Heat in a large saucepan olive oil, add chopped onion, sprinkle with a couple of pinches of sugar, add a little salt and simmer over low heat until soft and transparent.

Place the shredded cabbage in a large saucepan, completely fill it with boiling water, add salt well, let it boil over high heat and cook for 5 minutes.
Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a cooking pot pasta, very comfortably.

After washing the cabbage, it’s good(!) to squeeze out excess moisture from it with your hands and transfer it to a saucepan with sautéed onions. Mix cabbage with onions, add diced butter.
Place the saucepan on the fire and heat the cabbage until the butter is completely dissolved.
Turn off the heat and let the cabbage cool(!) completely. Add chopped greens and eggs (cut into cubes) to the cooled cabbage. Salt the cabbage well and season with black pepper to taste.

All! The filling is ready! Let's start baking pies!!!))

Puff pastry roll with cabbage filling.

Puff pastry yeast-free dough- 500 gr.,
Cabbage filling
vegetable oil - for greasing the dough,
breadcrumbs - for sprinkling the dough,
butter - 60 gr.,
egg - for greasing the rolls,
sesame (black, white) - for sprinkling

How to do:

From 500 gr. The dough makes two rolls.
Defrost the dough, divide into 2 equal parts.
Roll out each part thinly into a rectangle, side 35 by 50 cm.
Transfer the rolled out dough onto a cotton kitchen napkin.
Grease the dough (with a brush) with vegetable oil, sprinkle on top breadcrumbs. Place the cabbage filling on 2/3 of the dough, retreating 5 cm from the side edge. Scatter pieces of butter on top of the filling, about 30 grams for each roll.
Fold the side edges of the dough inward and roll the roll using a napkin from the narrow side of the dough.
Place the roll, seam side down, on a baking sheet lined with baking paper.
Brush the top with beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven at 180 degrees for approximately 25-30 minutes (up to golden crust).

Few people don't love today homemade cakes, and cabbage pies are her classic! This filling is prepared easily and quickly, the process of its preparation takes a minimum of time and effort. We bring to your attention several filling options for the most delicious pies.

Cabbage filling for pies “Like Grandma’s”

We will need:

1 head of cabbage;
Onions – 3-4 pieces;
Boiled chicken eggs- 5 items;
Butter – 100 gr.;
Dill, green onions– 100 gr.;
Salt and spices to taste.

Preparation:

Peel the onion, then cut it into thin half rings.
Heat a frying pan over low heat, pour in vegetable oil and add a little salt, then add a small pinch of sugar. Add the onion, simmer until it becomes transparent.
Boil the chicken eggs hard, let cool, and peel.
Shred the cabbage very thinly in width and about 2-3 cm in length.
Pour boiling water over the shredded cabbage, add salt, bring to a boil over high heat and cook for 5-7 minutes until soft.
Drain the liquid from the cabbage through a colander, then rinse well with cold water and leave to drain. By then the onions will have already cooked.
Take a handful of boiled cabbage with your hand and squeeze it hard to drain the remaining liquid, then put it in the frying pan with the onion. We do the same with the remaining cabbage.
Break up the cabbage lumps with a slotted spoon or a wooden spatula, add half a stick of butter and place the pan on the heat for about 2-3 minutes so that the butter has time to melt. Let it cool.
Boiled eggs cut in large pieces and finely chop the greens. Mix everything with cooled fried cabbage, add your favorite spices. The tasty and satisfying pie filling is ready!
Pie filling prepared in this way is stored well in the freezer without losing its taste when defrosted.

Tip: Cabbage fried with onions must be completely cooled, otherwise egg yolk will dissolve and will not be felt in the filling.

Cabbage filling with tomato

We will need:

Cabbage – 500 gr.;
Onions – 3 heads;
Carrots – 1 large or a couple of small ones;
Ground pepper to taste;
Bay leaf;
Sugar, salt;
Tomato juice.

Preparation:

Slice onion thin rings, and three carrots on a coarse grater.
Heat a frying pan, pour a little sunflower oil and fry the vegetables;
Finely chop the cabbage and add it to the onions and carrots. Add pepper and salt to taste.
During frying, the cabbage will release liquid; after it evaporates, add tomato juice and add bay leaf (optional).
Simmer the contents of the frying pan a little more, then drain the remaining liquid through a colander and let it cool thoroughly. The filling for pies with cabbage is ready.

Filling for pies with cabbage and mushrooms

We will need:

White cabbage – 350 grams;
Onions – 2 pieces;
Fresh mushrooms (champignons) – 250 grams;
Carrots – 1-2 pcs.;
Salt and black pepper to taste;
Sunflower oil – 2 tbsp. spoons.

Preparation:

We peel the onions, rinse the cabbage, carrots and mushrooms thoroughly with water.
Finely chop the cabbage and simmer over low heat with 1 tablespoon of vegetable oil until soft. At the end of stewing, pepper and salt to taste. Transfer the cabbage to a plate and let cool.
Cut the mushrooms into slices, grate the carrots, and grate the onion into thin half rings.
Heat a frying pan, add one tablespoon of vegetable oil, then fry the mushrooms. After releasing the liquid from them, simmer the champignons until it completely evaporates.
When the liquid has evaporated, add grated carrots and chopped onions. Fry with mushrooms for another 5 minutes. Then add salt and mix thoroughly, let cool.
Mix cabbage and mushrooms with vegetables. The filling is ready!

Filling for pies with cabbage and canned fish

We will need:

Canned fish (pink salmon, saury, sardine) – 1 can;
Fresh white cabbage – 350-400 grams;
Onion – 1 medium head;
Chicken egg – 1 pc.;
Salt, black pepper;
Cumin (to taste);
Sunflower oil for frying.

Preparation:

Peel the onion, thinly slice it into strips, fry it on small quantity sunflower oil.
Thinly slice the cabbage, pepper, salt, add the fried onion and mix.
Place the vegetables in a frying pan, add a little water and simmer, stirring occasionally.
After the liquid has evaporated, add a little Tween (whole or ground) and stir.
WITH canned fish let the liquid drain and mash with a fork.
Add the mashed fish to the cabbage, stir, then remove from heat and cool.
Boil a hard-boiled chicken egg, cool, peel and finely chop with a knife. Add to the cooled filling and mix well. The delicious filling is ready!

Filling for pies and dumplings with sauerkraut

We will need:

Sauerkraut, white cabbage – 300-400 grams;
Sweet carrots – 1 pc.;
Onion – 1 head;
Sugar – 0.5 tsp;
Ground pepper;
Sunflower oil for frying.

Preparation

Wash the carrots, peel them and grate them on a medium grater.
Peel the onion, cut into small cubes;
Heat a frying pan, pour in vegetable oil, add onions and carrots, fry until tender.
Squeeze the sauerkraut thoroughly from the liquid, add to the vegetables and mix.
Add salt, pepper and sugar.
Simmer for about 25 minutes over low heat, remembering to stir. Let cool. The savory filling is ready!

Filling for pies with cabbage “Classic”

We will need:

White cabbage – 1 kg;
Carrots – 2-3 medium;
Chicken eggs – 3 pieces;
Salt, spices;
Sunflower or butter for frying (to taste).

Preparation:

Boil chicken eggs hard. Cool in cold water, then peel and chop into medium pieces.
Finely chop the cabbage and add salt.
Wash the carrots, peel them, grate them on a coarse or medium (long) grater.
Heat a frying pan with vegetable or butter, add vegetables and stir.
Simmer for 30-40 minutes until the vegetables are soft, add pepper.
Let the filling cool, then add the chopped eggs and mix. Classic filling cabbage is ready!

Filling for Barskaya cabbage pies

We will need:

White cabbage -500 grams;
Minced pork-beef – 300 grams;
Fresh mushrooms (champignons) – 350 grams;
Onions – 2-3 pieces;
Sweet carrots – 1 piece;
Salt and spices to taste;
Vegetable oil.

Preparation:

Peel the onion and cut into small cubes.
Wash the carrots, peel them, grate them on a fine grater (like Korean carrots).
Chop the champignons into small (but not very small) pieces.
Heat a frying pan over medium heat, pour in vegetable oil, add onions and carrots. Fry for 5-7 minutes.
Add chopped champignons to vegetables and simmer until done. If it burns, you can add a little water. When ready, cool.
Finely chop the cabbage, scald with boiling water, add salt and simmer in a deep frying pan under a lid until tender.
Fry the minced pork and beef in a frying pan with vegetable oil until cooked, add salt during cooking. You can use any to taste – mixed, pure beef or pork. Let cool
In a separate container, mix cabbage, meat, mushrooms and vegetables and stir. Pepper and salt as needed. The hearty and tasty filling is ready!

Filling for pie with cabbage and chicken

We will need:

Cabbage – 400-500 grams;
Chicken – 300 grams;
Onions -2 pieces;
Salt and pepper to taste.

Preparation:

Wash the chicken, chop into medium pieces and add salt. You can use any part of the bird, but drumsticks or thighs are best as the breast stuffing will be a bit dry.
Heat a frying pan and fry the pieces in vegetable oil over low heat until cooked and golden brown. Remove from the pan and let cool
Peel the onion, cut into half rings and fry in the oil remaining after cooking the bird.
Chop the cabbage into small pieces, scald with boiling water, add salt and pepper to taste, add a little water and simmer under closed lid until ready.
When the cabbage becomes soft, open the lid, drain off excess liquid, add a little vegetable oil and fry until golden brown.
Mix the prepared cabbage, onion and chicken in a separate bowl. Salt and add spices if necessary. The filling for the pie with cabbage and chicken is ready!