Baking is not just about sweets. Russian cuisine is famous for hearty pies with a variety of juicy fillings. Varieties of pies and pies with cabbage, egg and onion fillings are considered one of the most budgetary and simplest, affordable and affordable products. Let's make delicious pastries with cabbage and eggs.

Classic cabbage and egg pie recipe

Ingredients:

For filling:

  • 1 small fork of white cabbage;
  • 4 selected chicken eggs;
  • 2 onions;
  • 1/4 pack of butter (50 grams).

For the test:

  • 3-4 cups of premium wheat flour;
  • 1 cup sour cream with a fat content of 10-15%;
  • 1 pack of butter (180-200 grams);
  • 3 chicken eggs:
  • 1 teaspoon of soda;
  • lemon slice (citric acid, vinegar);
  • spices and salt to taste.

For lubrication:

  • 1 bright yolk.

Pie filling step by step:

  1. Start by making the baked pie toppings. Dip the eggs in a ladle with cold salted water, put on a small fire and cook hard-boiled (about 10 minutes). Drain the boiling water and cool the eggs in cold water;
  2. Cut the cabbage forks. Remove the upper leaves, cut the head of cabbage without affecting the stump, cut out particularly hard and coarse parts of the veins of the leaves. Chop the cabbage with a knife, put it in a pan, fill it with filtered cold water and boil until soft for 5-7 minutes;
  3. Peel the onions and chop finely. Put onion slices in a pan, sauté in butter until amber;
  4. Drain the boiled eggs, beat with a spoon and remove the shell with the inner film. Dice and pour into a deep, wide bowl or pan;
  5. Remove excess fluid from the cabbage by folding it into a colander. Allow to cool. Send to the egg crumb bowl.

Cake dough step by step:

  1. Beat 3 chicken eggs in a bowl, mix the mixture until smooth with a glass of sour cream;
  2. Knead softened butter with flour separately;
  3. Add grains of oil mixture to the liquid mass, mix. Squeeze a slice of lemon into soda powder or quench with vinegar and send to the dough. Add flour, knead the steep dough, vigorously kneading it with your hands. Roll it into a bun, cover with a towel and let stand for about 15 minutes;
  4. Divide the bun into two unequal parts (1/3 and 2/3). Roll out a large part with a rolling pin into a layer about 1 cm thick;
  5. Carefully lay the dough in the prepared form (to cover with foil or oiled baking paper), without violating the integrity of the layer;
  6. On top of the dough layer, evenly spread the finished filling, leaving a small margin at the edges;
  7. Roll the second bun into a thin layer and cover them with a pie. Pinch the edges so that the edges of the lower layer are overlapping over the upper;
  8. In the bowl, beat the yolk of the chicken egg. With a silicone brush, grease the whole cake with whipped yolk. Make a small hole in the center for steam to escape;
  9. Send the pie with cabbage and egg into the oven preheated to 180-190 degrees and bake for 40-50 minutes.

Jellied pie with cabbage and egg

To prepare the jellied cake you will need:

  • 1 Beijing (Chinese) cabbage (0.4-0.5 kg);
  • 4 chicken eggs;
  • 1 cup kefir;
  • 1 large head of onion;
  • a bunch of dill greens;
  • 1 teaspoon of soda;
  • 1 teaspoon of sugar;
  • 1/2 cup olive oil;
  • 2 cups premium wheat flour;
  • salt to taste.

Progress:

  1. Pour kefir into a deep bowl (bowl) and add soda, sugar and a little salt to it;
  2. When the contents of the bowl froth, beat the egg and pour in the olive oil, mix. Slowly, stirring, sift the flour into a bowl. Bring the mass to the consistency of sour cream;
  3. Thinly and finely chop Chinese cabbage and onions, sprinkle with salt and squeeze firmly several times with your hands;
  4. Send finely chopped dill greens to the cabbage filling, beat 3 raw chicken eggs. Thoroughly mix the filling and add salt if necessary;
  5. In a prepared (greased with any grease from burning) form with high sides pour half of the batter. Distribute the juicy stuffing on a liquid base and fill with the rest of the dough, even out;
  6. Bake in a preheated oven (about half an hour) at a temperature of no more than 200 degrees. Bon Appetit.

With sauerkraut

You will need products:

  • 350-400 grams of sauerkraut;
  • 2 bunches of green onion feathers;
  • 3 chicken eggs;
  • 300 grams of flour;
  • 1/2 pack of butter (about 100 grams);
  • 1 sweet bell pepper;
  • 1 sachet of baking powder (10-15 grams);
  • 50 grams of granulated sugar.

Cooking step by step:

  1. If the cabbage is too acidic, then it can be pre-washed and squeezed out well. It is necessary to carefully choose all the spices from sauerkraut: laurel leaves, allspice peas and so on;
  2. Wash and finely chop onion feathers and, peeled from small seeds, pods of bell pepper;
  3. Add all ingredients to sauerkraut; chopped pepper and onion, softened butter, sugar, baking powder, flour, beat eggs. Mix everything until smooth;
  4. Line the bottom and sides of a baking dish soaked in oil, parchment paper. Distribute the form of vegetable dough and bake in the oven (preheated to 180-200 degrees) for 30-35 minutes.

Open pie with cabbage and egg

Prescription Ingredients:

For filling:

  • 350-400 grams of fresh young white cabbage;
  • 1 onion;
  • 1 medium carrot;
  • 3 chicken eggs;
  • 50 grams of creamy margarine.

For the test:

  • 1 cup of milk;
  • 15 grams of baked dry yeast;
  • 1 tablespoon of granulated sugar;
  • 2-2.5 cups of premium wheat flour;
  • 1 pack of creamy margarine (150-180 grams);
  • 1 chicken egg (for lubrication);
  • salt to taste.

Recipe:

  1. First of all, prepare the yeast dough. Heat the milk in a stewpan (to be warm) and dissolve the yeast and sugar in it;
  2. Sift the flour into a bowl and mash it with slices of melted margarine with your hands, turning it into soft crumbs. Pour yeast milk with a thin stream and knead until soft soft clay (plasticine). Roll it into a ball, cover with cling film, leave for 1-1.5 hours;
  3. Finely chop the cabbage and onions, rub the carrots on a medium grater, combine everything, salt, squeeze. When the vegetables let the juice, simmer them on a cream margarine in a pan for 15-20 minutes until soft;
  4. Boil, peel and dice 3 chicken eggs. Send in chilled vegetable filling;
  5. Take a small baking sheet with high sides, grease it with vegetable oil;
  6. Roll out 1/3 of the dough into a thin cake and place on a baking sheet so that its edges hang slightly from the sides of the mold. Put the filling on the dough and bend its edges inward;
  7. Roll the remaining dough thinly on a table with a plastic backing. Pour it into long strips (by eye) with a knife. Lay the strips on the surface of the open pie with cabbage and egg, partially covering the filling and pinching the edges of the strips to the sides of the product. The picture can be what your imagination tells you, from a banal cell to complex floral patterns;
  8. Shake the egg in the bowl and grease the surface of the pie with it. Put in a preheated oven for 40-50 minutes.

With green onions

Ingredients:

  • 1 small forks of young cabbage (0.4-0.5 kg);
  • 6 chicken eggs;
  • 100 milliliters of milk;
  • 2-2.5 cups of premium wheat flour;
  • 1 teaspoon of baking powder;
  • 200 grams of sour cream with fat content up to 20%;
  • 1/4 packs of butter;
  • 1-2 bunches of green onions;
  • a tablespoon of olive oil;
  • salt to taste.

Recipe step by step:

  1. Sift flour into a bowl, mix with baking powder, add melted butter and grind with flour to a uniform state;
  2. Break 2 eggs in a bowl, having previously separated from one egg yolk for greasing of pastries, and put sour cream. Stir, first with a spoon, then lay on the table and, as it should, knead with your hands. Roll into a bun, wrap in cling film and put in the refrigerator for an hour;
  3. Thinly chop white cabbage with a knife or a special grater-shredder, put in a frying pan with heated olive oil. Salt, fry for a couple of minutes. Pour milk, cover and simmer for a quarter of an hour until soft;
  4. While the cabbage is stewed in milk, cook and cut the remaining eggs. Chop fresh chives;
  5. Let the cabbage cool down a bit, add eggs and onion greens to it. Try the filling, salt and season with spices (if necessary) to taste;
  6. Grease a baking sheet with high sides with vegetable fat, preheat the oven;
  7. Roll the dough into two layers. Lay a larger test layer on the bottom of the pan, spread the filling on it. Less wrap the cake on top, pinch the edges;
  8. Take a fork and chop the top in several places, you can make interesting patterns by decorating pastries. Lubricate the surface with egg yolk and send to bake in the oven for 35-45 minutes;
  9. Serve the cake to the table, cutting into small portioned portions.

Puff pastry with cabbage and egg

Baking using puff pastry makes it possible to give the product various decorative forms, create intricate patterns, make the product not only tasty, but also very attractive.

Ingredients:

  • packaging of finished puff pastry (0.4-0.5 kg);
  • 1 small head of young cabbage (0.6-0.8 kg);
  • 1/2 packet of butter;
  • 1 teaspoon granulated sugar;
  • 1 egg yolk;
  • 1 head of red onion;
  • 3-4 boiled chicken eggs;
  • a bunch of parsley, dill;
  • a pinch of sesame seed;
  • salt to taste.

Recipe step by step:

  1. Chop the cabbage and peeled head of red onion. Salt and squeeze a couple of times with your hands;
  2. Melt the butter in a pan and fry the cabbage and onions, stirring constantly so that the vegetables do not burn;
  3. Cut the eggs into large cubes. Wash the greens, chop with a knife. Send eggs and greens to cabbage, season with salt, sugar, mix;
  4. Remove the dough package from the freezer, it should thaw at room temperature. When the layer (s) becomes pliable and plastic, lay it on the table, if necessary, roll a little with a rolling pin;
  5. With a sharp knife, cut the dough from the sides with oblique strips 1.5-2 cm thick, a kind of Christmas tree;
  6. In the central part of the rectangle lay out the stuffing with a piece of wood;
  7. Bend the remains of the dough substrate from the ends of the rectangle to the filling. Lateral strips sequentially braid the filling (weaving a braid). If you have dough in the form of balls or several layers, then instead of one pie for the whole family, you can make small pies for each;
  8. Place the workpiece with cabbage filling on a baking sheet greased with vegetable oil, cover with chicken yolk, sprinkle sesame seeds on top and put in the oven heated to 190 degrees for 30-35 minutes.

The original recipe for yeast cake in a slow cooker

Ingredients for the filling:

  • 1 head of cabbage (0.7-0.8 kg);
  • a bunch of green leaves of sorrel;
  • a bunch of green onions;
  • 4-5 hard boiled eggs;
  • 2-3 tablespoons of olive oil;
  • 300 grams of ham.

Ingredients for the dough:

  • 3-3.5 cups of premium wheat flour;
  • 3 tablespoons of olive oil;
  • 1 teaspoon of dried yeast (sachet);
  • 30 grams of granulated sugar;
  • 15 grams of salt;
  • 2 cups of milk (water).

Recipe step by step:

  1. Heat milk, add salt, sugar, flour mixed with dry yeast (gradually). Knead with a spoon, adding oil (2 tablespoons) and the rest of the flour. In a homogeneous but sticky dough, add another spoonful of oil. This will reduce his ability to stick to the hands and walls of the dishes. Knead with your hands in a homogeneous lump, put in a bowl, cover with a light, clean cloth and clean for half an hour in the refrigerator;
  2. Separate the leaves of the sorrel from the legs, rinse, pour over boiling water, let the water drain;
  3. Finely chop the white cabbage, blanch for 5-7 minutes in boiling water, let the water drain;
  4. Take a bowl of dough from the refrigerator and leave it at room temperature for 20-30 minutes;
  5. In a deep frying pan, warm the required amount of olive oil, add cabbage, sorrel, finely chopped green onions and fry, stirring, for 10-15 minutes;
  6. Cut hard-boiled eggs and ham into a cube and combine with stewed vegetables;
  7. Divide the dough into unequal parts. Lubricate the multicooker bowl with oil. Place a large portion of the yeast dough on the bottom of the appliance, making high sides with your fingers;
  8. Lay the filling by pulling the edges of the dough up so that its layer is as thin as possible. From the remaining layer, form a thin cake-lid, which cover the filling. Pinch the edges inward;
  9. Close the lid of the device and cook for about an hour in the "Multipovar" mode, setting the temperature to 120-130 degrees;
  10. Open the slow cooker, using the container for steaming, turn the cake over and cook in the same mode for 20-25 minutes. You will get a beautiful round cake with a crispy crust and an original filling.

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