Cabbage pies always take pride of place on Russian tables. They are prepared from different doughs, baked in the oven or fried in a pan. There are many options in the preparation of the filling. Cabbage is stewed, fried, mixed with onions, eggs, mushrooms, meat and even prunes. Also, many housewives use sauerkraut for the filling. Choose what works best for you and your family.
Fried pies
For fried pies, you will need 1 glass of milk, 1 egg, 50 g of butter or margarine, 1 teaspoon of granulated sugar, 0.5 teaspoons of salt, about 3 cups of flour, a small head of cabbage, 1 tbsp. a spoonful of scented sunflower oil, odorless sunflower oil (for frying).
Filling: finely chop the cabbage. Pour some water into a saucepan, put cabbage, salt, add sugar (to taste). Cook until soft. Squeeze the cabbage and season with flavored sunflower oil.
Knead a not very tough dough. Cut off pieces from the dough, roll out the cakes. Put the filling in the middle of each flatbread and pinch the edges. Put the pies with the seam down in a preheated frying pan with butter. Fry until browned and turn over. Fry until tender. Readiness can be checked with a toothpick.
Baked pies
Roll out the pastry 1-1.5 kg ready-made yeast dough into a rope and cut into pieces weighing from 30 to 60 g (depending on the size of the pies you want to bake). Form balls and let them separate for 10-15 minutes.
Make the filling: finely chop fresh cabbage, pour over with boiling water, fry in a pan. Fry the finely chopped onions separately. Mix cabbage with onions, add boiled eggs. Salt to taste.
Roll out the yeast balls into flat cakes with a thickness of 0.5-1 cm. Put the filling in the middle of each flat cake, pinch the edges, giving the cake the shape of a boat. Place on a greased baking sheet. Brush with an egg. Bake at 200-220 ° C for 10 minutes.
Sauerkraut pies
You will need 200 ml of kefir, 1 teaspoon of salt, a bag of dry fast-acting yeast, 100 ml of sunflower oil, about 500 g of flour.
Sift flour, mix with yeast. Add kefir, salt, sugar, butter. The dough needs to be kneaded well, then it will rise better. Cover the dough with a towel, put it in a warm place for about one hour.
Filling: Rinse sauerkraut (if very salty) and fry until soft in vegetable oil. If the liquid has not completely evaporated, squeeze the cabbage and cool to room temperature.
To form pies, cut off several pieces from the dough, roll each of them into a cake. In the middle of each, put 1 tbsp. spoonful of filling. Pinch the edges tightly.
Put the pies on a greased baking sheet. Coat the top with yolk. Put in an oven preheated to 200 ° C, bake until golden brown for about 20 minutes.
