Cabbage cake. The recipe is classic and the options for preparing this dish are "quick"

Pies with cabbage are an integral part of Russian cuisine. Moreover, such pies can be cooked from a variety of dough: yeast, fresh, puff. The filling can also be made in different ways: from fresh or sauerkraut, with the addition of chopped boiled eggs, ground beef or mushrooms.

Today we will tell you how to cook pies with cabbage, using a variety of recipes. First, consider the classic version of the pie from the yeast dough. Take two glasses of flour, twenty grams of fresh yeast or a packet of dry, half a glass of milk (warm), one hundred grams of margarine or butter, three eggs, two tablespoons of sugar and a quarter of a teaspoon of salt. From these products, we make the dough in a free-form way. That is, first soluble in warm milk is yeast and half the norm of sugar. When a foam cap appears on the surface of the liquid, add egg whipped with salt and sugar remnants, melted butter and flour. We put the dough out for two hours in a warm place for lifting, and during the proofing it will have to be crumpled twice.

In the meantime, prepare the filling with sauerkraut. To do this, fry the finely chopped onion in a frying pan, then add sauerkraut to it (it must be finely chopped, and if it is excessively acidic - rinse with water) and put out until cooked. In such a filling it is good to add a little boiled and chopped small pieces of mushrooms. Approached the dough is divided into two parts, one must be more than another. Most of the rolled out in a cake thickness of about a centimeter and put on a greased baking sheet. On top of the dough, we spread the finished chilled filling, and from above we cover with a cake, rolled out from the second part of the dough. We protect the edges of the pie and leave it covered with a napkin for about fifteen minutes. Then top the product with the egg yolk and make a few punctures so that the steam can go out freely. Let's cook a pie for twenty-five minutes at a temperature of two hundred and twenty degrees.

Cabbage pie, the recipe of which is given above, can be made with fresh cabbage. To prepare the filling fresh cabbage shred and stew with onions and carrots. You can add boiled mushrooms or chopped eggs.

If there is no desire or time to fiddle with yeast, then the dough can be prepared and on yogurt. As a result, we will get no less delicious cabbage pie. The recipe for the test is as follows. Melt one hundred and fifty grams of butter and add to it an egg, a glass of yogurt, a spoonful of sugar and salt. Then pour into the mixture about a glass of flour and add a half teaspoon of soda, which must be extinguished with vinegar. We knead the dough and form the pie in the same way as described above.

Suitable for making pies with cabbage and puff pastry. To make such a pie, you can prepare the dough on your own, but it's easier to buy a ready-made product. And suitable yeast, and fresh puff pastry. To prepare a delicious filling, we will chop about half a kilogram of fresh cabbage. And, having seasoned it to taste with salt and pepper, we will extinguish cabbage on a butter, not allowing browning. We'll take two eggs in a bowl and mix them with cottage cheese and feta cheese (you need to take one hundred grams of each product). Add to the mixture three more spoons of grated hard cheese and chilled cabbage, seasoned with dried marjoram, basil and any other spices.

Now roll out a piece of puff pastry to the size of the mold or baking tray, spread out the finished filling, sprinkle it with grated cheese (two spoons) and cover with the second layer of dough. To better consolidate the edges, the puff pastry should be slightly moistened with water or whipped protein. On top, the puff with cabbage is smeared with yolk, then we send the cake to the oven. Bake for about forty minutes at a temperature of 180 degrees.

But if the time for cooking is very small, it is necessary to prepare a pouring cabbage pie, the recipe of which is designed for busy or inexperienced cooks. Half a kilo shredded cabbage and rubbed with salt. We spread it in a frying pan or in a mold and fill it with hot melted margarine or butter (margarine we need half a cup or 125 grams). Now prepare the dough, mixing three eggs with a mixer, five spoons of sour cream or kefir, three tablespoons of mayonnaise, six spoons of flour, half a teaspoon of salt and two spoonfuls of baking powder. Ready semi-liquid dough poured into a cabbage and put it in the oven. Peche until golden color, putting the oven thermostat to the mark of 180 degrees.

A pie with cabbage can be cooked, even if the house has no flour at all. As a basis, we use thin lavash, and for the filling we take stewed fresh or sauerkraut. This batch is very simple, with the work will cope and a completely inexperienced baker, and as a result you will get a very tasty cabbage pie.

The recipe for cooking is as follows. First we prepare the filling, whisking four eggs with a glass of milk. Then put a sheet of pita bread on the greased pan so that its edges hang down on the sides. Put the part of the filling, level. The next sheet of pita bread (all we need three pieces) is torn to pieces and moistened in the prepared pour. We lay the parts impregnated with milk-egg mixture of pita bread on the filling. Then repeat the layers (filling and soaked in pour lavash) several times, forming a layered pie. The top layer is made from the parts of the bottom sheet of lavash, which we hang on the sides of the mold, wrapping it up. Fill the pie with the remaining filling and bake fifteen minutes at two hundred degrees. The pie is ready!