Filling for cabbage pies

Some housewives, when planning to fry pies, focus on the dough. They believe that it is the airy dough that makes any pies delicious. Others are of the opinion that the main thing in pies is the filling. Such housewives say that a tasty and original filling will turn even a pie made from unleavened dough into a culinary masterpiece. Let's not argue on this topic, but rather learn how to cook cabbage for pies.

How to prepare fresh cabbage for pies

Take the following products: white cabbage - 0.5 kg, onion - 1 large, carrots - 1 medium, vegetable oil - 3-4 tbsp, sour cream - 1 tbsp, salt, pepper - a pinch, dry Spicy herbs - to taste.

Chop the onion very finely. Grate the carrots. Sauté the vegetables in oil until translucent.
Chop the cabbage and grind with salt - it will release juice.
Add the cabbage to the onions and carrots and simmer for 15 minutes.
Add pepper, herbs and sour cream to the pan and simmer for another 5 minutes.
Let the filling cool completely before adding it to the pies.

How to prepare sauerkraut for pies

Sauerkraut makes the filling more sour. To soften its taste a little, you can put boiled eggs in the cabbage.

Boil 2 hard-boiled eggs and, after cooling, cut them into cubes.
Place cabbage (500 grams) on a sieve to drain the juice. Press it down a little with your hands - it will become drier. If the cabbage is very sour, rinse it additionally with cold water.
Fry one chopped onion in three tablespoons of vegetable oil until golden brown.
Add cabbage to the onion and simmer until soft.
Test the cabbage for acidity. If it seems too vigorous, then add half a teaspoon of sugar.
Place chopped eggs into the cooled cabbage.

The delicious cabbage filling for pies is ready. It is also good for cabbage pie.

A few more very useful tips to make the cabbage filling very tasty.

Add a couple of tablespoons of high-quality tomato paste to the finished cabbage. Simmer the cabbage with it for another 5 minutes. You should not pour tomato juice instead of paste - it will make the filling more liquid and because of this it will be very difficult to form the pies.
Fry 100 grams of any mushrooms in oil. They can be salted, pickled, fresh or frozen. After frying, finely chop the mushrooms with a large knife and place in the prepared cabbage.
Sweet apples go well with sour, salty cabbage. Grate one apple on a coarse grater and simmer it along with the cabbage.
The spice that goes best with cabbage is cumin. Take 1 teaspoon of it, hold it in a hot frying pan for a couple of minutes, and then crush it in a mortar. Place the cumin prepared in this way into the already cooled filling.

The video explains how to make delicious cabbage pies. Prepare according to the recipe of the author of the video or use any filling described in this article.

The dough and filling for pies can be very diverse. The cabbage center inside a rich, yeast-based, unleavened, puff pastry, fried or baked flour product harmonizes wonderfully with other vegetables, boiled eggs, rice cereal, fried mushrooms, and juicy minced meat.

Even without cooking experience, novice cooks will be able to create wonderful hearty, tasty and aromatic pies.

Very tasty filling: a simple recipe

Homemade baked goods have always been different from store-bought baked goods - because they can be lower in calories, fresher and more flavorful. The juiciest ones are undoubtedly the cabbage pies. By choosing the type of dough to knead yourself, preparing a very tasty filling is quite simple.

Vegetables will first need to be peeled and cut before the thermal process. You can finely chop the onion into cubes, wash the carrots and chop finely on a grater. The cabbage should be fresh, it should be chopped thinly and finely, you can use a food processor.

Fry the onion in half the specified amount of oil.

When it becomes transparent, add carrots to it. Frying these vegetables takes no more than five minutes.

At this time, you can mash the cabbage a little with your hands to make the filling softer and juicier.

When the vegetables in the frying pan change their color to rosy, golden, add cabbage, pepper, salt and add the rest of the oil. After three minutes you can add water. Stirring occasionally, the mixture should simmer for twenty minutes. Then turmeric is poured in, the filling for the pies is mixed again and left on the stove for a couple of minutes.

Allow the delicious cabbage filling to cool before cooking the pies. Any type of dough is suitable for it, but you should pay attention to the fact that all vegetables should be finely chopped for convenience when rolling the baked goods.

Fresh cabbage filling with rice

One of the most delicious, rich fillings for pies is cabbage in an excellent combination with rice cereal. This treat can be a satisfying snack that will quickly satisfy your hunger. The main principle of preparing a tasty center for the pie will be the speed of thermal processes, bringing its components to half-cookedness, so that the cabbage does not lose its juiciness, and the rice swells, but is a little damp.

To create the filling you will need:

fresh cabbage – 0.5 kg;
short grain rice – ½ cup;
ground pepper – 3 g;
sunflower oil – 20 ml;
salt – 5 g (1/2 tsp);
onions, carrots – 100 g;
water – 0.2 l.

The cabbage-rice filling will be ready in 30 minutes, and its nutritional value for the body will be only 73 kcal per hundred grams.

First of all, the cereal is washed and the water is brought to a boil. Rice is added to the hot liquid and cooked for ten minutes until half cooked. All vegetables are peeled, washed and chopped - onions into small squares, carrots also or grated on a fine grater. The cabbage is finely chopped and mixed with the rest of the vegetables.

Next, the oil is heated in a frying pan, then the vegetables are sent there and quickly fried all together. The rice can be washed and the cabbage cooled. Afterwards, the components of the filling for the pies are salted and mixed.

This method of preparing a tasty core is very suitable for baking pies in the oven - both the rice will cook and the cabbage will be very juicy.

Filling with egg and cabbage

A wonderful, healthy vegetable - cabbage, goes well with many other products. You can use it to prepare the filling for pies, both fried in a pan and baked in the oven. Hard-boiled eggs will be an excellent addition to cabbage, and pies with such a core can be eaten hot or cold, simply washed down with tea. To create the egg-cabbage filling you will need:

young cabbage – 0.75 kg;
water – 150 ml;
chicken eggs - 4 pcs.;
vegetable oil – 30 g;
onion – 150 g;
salt, pepper mixture - ½ tsp each.

In general, even slowly, preparing the filling for the pies takes thirty-five minutes. Its energy value is on average 65 kilocalories per hundred grams.

From the main ingredient of the filling - cabbage, you need to remove the top layer of leaves and finely chop it into strips. Remove the skins from the onion, cut into half rings, and mix with cabbage. Add some salt to the vegetable mass and mash it a little. Send the eggs to boil hard.

Heat oil in a frying pan and quickly fry the cabbage for a few minutes. After this, add pepper and water. Simmer for twenty minutes, stirring. Finely chop the eggs and mix with the pre-cooled cabbage mixture.

The filling is suitable for any type of pies, pies, and can perfectly satisfy hunger at a picnic.

How to make cabbage stuffing with mushrooms

Regardless of the season, you can find fresh cabbage on the shelves of stores, markets, and supermarkets. This is a very healthy, inexpensive vegetable with which you can make an excellent mushroom filling for pies. In this case, it is better to use your favorite variety of fresh or dried mushrooms, and also choose a convenient method for kneading the dough. To create a fragrant center for pies in the oven you will need:

Preparing the filling can easily be done in forty-five minutes. 100 grams of cabbage-mushroom center will contain 56 kilocalories.

Fresh mushrooms, unlike dried ones, do not need to be boiled, so they are cleaned, washed, large ones are cut into cubes, and small ones are left whole. Peel the onion and cut it into small squares. Garlic is also peeled and chopped. The cabbage is shredded into small strips or finely chopped using a food processor.

In heated oil, first brown the onions and garlic, and then pour them into a separate container. Next, you can fry the mushrooms in the same frying pan until fully cooked, add cabbage to them, adding salt and pepper. Stirring with a wooden spatula, simmer the filling a little for five minutes and add the onion-garlic mixture.

Although the mushrooms are completely ready, you still need to keep the vegetable mass on the stove until the cabbage becomes transparent and soft, because the filling will then be baked inside the dough in the oven.

Filling for sauerkraut pies

None of the possible fillings for pies will be as juicy, healthy, and containing a huge amount of vitamin C as tasty, aromatic sauerkraut. It gives the dish an excellent light “sourness” and is combined with crispy puff pastry and fluffy pastry. Such a tasty center with cabbage can also be used for pies and dumplings. To create the filling for the pies you will need:

sour sauerkraut – 0.4 kg;
carrots, onions – 100 g;
vegetable oil – 30-40 g;
sugar – ½ tsp;
ground pepper – 5 g.

It takes thirty minutes to prepare the filling for the pies, and its calorie content per 100 grams is 69 kilocalories.

You need to start preparing the inside of the pie by peeling the vegetables. Scrape or trim the skin from the carrot and grate it coarsely using a grater. Remove the skins from the onion and chop it.

It is better to cook the filling in a small cauldron so that the cabbage retains its juiciness and stews a little. After heating the oil in it, add the onion, after a few minutes the carrots. Lightly stir the vegetables until they turn golden and add cabbage, sugar, and pepper. You need to simmer, covered, stirring regularly, for twenty minutes.

The filling will be ready after the specified time, but before preparing the pies it must be cooled.

Filling with assorted meat and vegetables

Fragrant homemade pies are prepared in every family. Housewives always try to improve their culinary skills, delighting loved ones with delicious pastries. An important, frequently asked question before preparing such a dish is the choice of filling - so that it is healthy and your family remains well-fed.

Men prefer meat products, and children benefit from eating vegetables, so a harmonious combination of cabbage and meat will be a wonderful middle ground for a pie. To create an excellent, satisfying filling you will need:

minced pork and beef – 0.3 kg;
cabbage – 0.7 kg;
carrots – 100 g;
green onions – 50 g each;
sunflower oil – 30 g;
salt, seasoning for meat - ½ tsp each.

You can make an excellent vegetable and meat filling in fifty minutes. The kilocalories in the dough prepared for pies will contain 106 units. in 100 g

First add salt and seasoning to the minced meat. Mix well, beat it, knead it. Fry the minced meat in most of the oil until tender - this will take twenty minutes.

Peel the vegetables, chop finely - two types of onions into squares, carrots into thin cubes, shred the cabbage into thin, short strips. Heat the remaining oil in a separate frying pan and, adding the vegetables, simmer slowly for fifteen minutes, stirring.

When the vegetable mass acquires a uniform golden color, add fried minced meat to it. The filling is mixed well again, covered and sent to a warm place to gradually soak in all the juices and cool. It can be used for yeast, puff, fried and baked pies.

In any country, greater preference is given to homemade baked goods, be it pies, casseroles, flatbreads, cheesecakes, or loaves. The filling for flour products gets its unique aroma and enormous benefits from the products that make up it. In order for cabbage pies to become a small culinary masterpiece on the list of your favorite dishes, you can use several useful tips:

The freshness of the cabbage will be indicated by the color of its upper leaves - slightly greenish;
Before cooking, sour and sauerkraut must be squeezed out well, removing unnecessary liquid;
During the thermal process (stewing), add not just water, but also a little tomato paste;
Carrots and onions must certainly be present in the cabbage filling.

No matter how the dough is mixed, the filling with cabbage should be juicy, so the stewing process should not be delayed, and the shredded vegetable should be crushed a little before doing so. You can always take the pies on a picnic, add them to breakfast and tea, and make a hearty lunch snack.

Delicious filling for pies with cabbage

5 (100%) 1 vote

Every time I’m going to bake pies with cabbage, I make more fillings, with a reserve. Because someone will definitely want to try it, and it’s not a fact that they won’t have to make another portion. The filling for pies with cabbage is very tasty, aromatic, juicy. And it’s very easy to prepare. Vegetables were chopped, fried, covered and simmered until cooked. Additives can be very different: herbs, spices, tomato sauce, tomatoes, sweet peppers and much more. I have the simplest recipe for filling pies with cabbage: vegetables, spices, salt and butter.

A delicious fresh cabbage filling can be prepared in many ways. This recipe offers a classic version - stewed cabbage with onions, carrots and spices.

Ingredients

To prepare the cabbage filling you will need:

carrots – 1 piece;
onions – 2 pcs;
fresh white cabbage - 0.5 medium fork;
sunflower oil – 4-5 tbsp. l;
salt - to taste;
freshly ground black pepper – 0.5-1 tsp;
water – 0.5 cups (if necessary).

How to prepare a delicious filling for pies with cabbage. Recipe

I peel the carrots and onions and rinse them with cold water. I chop the onion finely into small cubes. I grate the carrots using a fine grater.

I remove the damaged leaves from the cabbage fork. I cut off half and chop into thin strips, as for salads.

I pour the onion into the frying pan. Fry over low heat until soft.

Advice. While frying onions, do not leave the stove. It has the unpleasant feature of burning out instantly, and you will have to start all over again.

I add carrots. I fry over low heat for two or three minutes, soaking the vegetables in oil.

I pour in the rest of the oil and lay out the cabbage. In portions to make mixing easier. If your frying pan is large and deep, load it all at once.

Stirring, simmer the cabbage for 10-15 minutes. It will give juice and gradually soften and become oily.

Advice. If the cabbage is dense and not juicy, you need to add half a glass of water and simmer under the lid. Then, at the end of cooking, increase the heat and evaporate the liquid.

I add salt and pepper to taste. You can add spices at your discretion: cumin or herbs de Provence, a couple of pinches of curry, turmeric. Cover and turn the heat down to low. I leave it to simmer until done.

How do you know if the filling for pies with cabbage is ready? Try it of course! We like our vegetables to be soft, so we stew them for a long time, about an hour. For crispy, half an hour will be just right. But still try and do as you like.

Shortly before it’s ready, remove the lid, increase the heat and evaporate the liquid. The filling will be juicy due to the added oil and fried vegetables, and all the juice must be evaporated. I make sure to cool it, it goes into the pies warm or completely cooled.

The result was a very tasty cabbage filling for pies: slightly spicy, juicy. In general, I advise you to prepare it in advance - the taste does not appear immediately, it needs to sit. That’s why pies with this filling become tastier the next day. Happy baking! Your Plyushkin.

A favorite delicacy since childhood is cabbage pies fried in a frying pan. Fragrant, crispy, with a delicate filling, they will satisfy hunger between full meals and will appeal to the entire household. Despite the fact that many people call such pies unhealthy food, you can and should treat yourself to them from time to time by making different variations of the dough and filling.

A quick recipe for fried pies with cabbage will delight you with its simplicity, time savings and very tasty baked goods in the end.

For the dough and filling you will need:

premium flour – 500 g;
whey – 250 ml;
yeast – 1/3 pack;
water – 250 ml;
salt – 2 tsp;
eggs – 1 piece;
granulated sugar – 1 tbsp;
sunflower oil – 0.5 l;
butter – 30 g;
onion – 1 pc.;
carrots – 1 pc.;
cabbage – 0.5 heads;
tomato paste – 1.5 tbsp;
spices to taste.

You should start by preparing the filling, which should cool down by the time the dough comes up. To do this, heat a small amount of sunflower oil in a frying pan, into which finely chopped onions and grated carrots are placed. When the vegetables are lightly fried, add grated cabbage to them. Cabbage chopped in this way will be smaller than shredded cabbage and will appeal to everyone, including children. When the last component is in the pan, everything will need to be thoroughly mixed, cover the container with a lid and reduce the heat.

To prevent the cabbage from burning, you can add a little boiled water.

When the vegetables have stewed a little and become soft, add tomato paste diluted in boiled water and after a while add salt, sugar, pepper and bay leaf. The finished filling should be poured into a suitable container and set aside.

For the dough, sifted flour is poured into a plastic bowl, a small depression is made in the middle and salt is poured into it, an egg is added. Separately, hot water and cheese are diluted in a container, sugar is added and “live” yeast is introduced. The butter is melted in the microwave, which is kneaded in flour along with the egg and salt. Next, the risen yeast is added. If necessary, add flour, but so that the dough is not tight. At the end, you should add about 100 ml of sunflower oil to the dough to make it convenient to work with. To speed up the process of rising the dough, you need to put it in the microwave, setting the temperature to 160 degrees and setting the timer for 7 minutes. Once the dough has risen several times, you can take it out and start frying the pies.

To prevent the dough from sticking to your hands during cooking, you need to fill a container with oil and constantly dip your hands into it.

You need to put about 300-400 ml of sunflower oil in a frying pan, heat it well and fry the pies. When prepared according to this recipe, they will turn out crispy and will retain their structure for up to 5 days.

Yeast dough recipe

Yeast for pie dough can be used either “live” or dry. With the latter, the dough will not be so fluffy, but crispier and thinner.

Ingredients:

flour – 600 g;
warm water – 300 g;
dry yeast – 1 tbsp;
butter – 2 tbsp;
vegetable oil – 30 ml;
sugar – 2 tsp;
salt – 2 tsp.

The cabbage filling is prepared in the same way as in the previous recipe. To prepare the dough, the required amount of yeast, sugar and salt should be diluted in warm water. Then slowly add the pre-sifted flour. Knead the dough, adding butter and sunflower oil at the end. You need to knead until the base for the pies sticks to your hands. Cover the finished dough with a napkin and put it in a warm place.

While the dough is rising, you can start preparing the filling, if this has not been done before. When preparing it, you need to periodically knead the dough, which should rise several times. Afterwards, small flat cakes of dough are rolled out on a clean table, the filling is laid out on them, and pies are formed. Place them on heated oil with the seams down. This will help keep the filling inside the dough and not spill out when frying.

Fried pies with cabbage made from puff pastry

For those who don’t like fiddling with dough, a recipe for fried puff pastry pies is suitable. It must be purchased in advance at the store, defrosted and used to prepare crispy baked goods in a frying pan. The cabbage pies end up being small, very tasty and beautiful.

The filling can be made from fresh or sauerkraut (to taste). You will need about 0.5 kg of dough.

Having previously defrosted the dough, you need to put it on the table and cut it into 22 rectangles (no need to roll it out).
Each individual rectangle needs to be rolled out and filled with filling.
Fold the rectangular base corner to corner, pinch the edges and give them a beautiful look by going around the perimeter with a fork.
You need to fry the pies in very hot oil, making a good fire under a frying pan.
To ensure that the pies are well-fried and fluffy, the first side is fried under the lid, and the second without it. You can serve with any sauce or sour cream with herbs.

From kefir dough

You can quickly prepare pies with fresh cabbage using kefir-based dough. The main advantage of this recipe is that the baked goods will be stored for a long time and will not go stale.

For the test you should take:

kefir – 250 ml;
flour - about 650 g;
soda – 1 tsp;
eggs – 2 pcs.;
sugar and salt to taste.

Pour a glass of kefir into the container, add eggs and all other ingredients except flour. Mix everything thoroughly, gradually add flour and knead the dough. It should infuse for about 30 minutes for the reaction of kefir and soda to begin.

Roll out the finished dough into rolls, slightly thicker than dumplings, and cut them into portions. Each sochen should be rolled out, filled with cabbage filling and fried in sunflower oil.

With sauerkraut

You can cook pies with sauerkraut in a frying pan, which will be especially relevant in winter.

For the test you need to take:

milk – 250 ml;
flour – 300 g;
dry yeast – 2 tsp;
sugar – 1 tbsp;
salt – 1 tsp;
sunflower oil – 20 ml;
sauerkraut – 300 g.

Mix yeast with sugar in heated milk and wait until it rises. Next, salt and sifted flour are added, oil is poured. The dough is kneaded and set aside to infuse in a warm place.

Meanwhile, sauerkraut should be simmered in a frying pan for 15 minutes, after squeezing out excess juice. The dough, rolled out into small flatbreads, is filled with cabbage, the edges are pinched, and the workpiece is sent to the frying pan, straight into the heated oil.

Recipe with egg

The dough for this recipe can be prepared in a bread machine or kneaded by hand.

To prepare it you should stock up on:

flour – 600 g;
warm mineral water – 250 ml;
refined vegetable oil – 100 ml;
salt – 2 tsp;
sugar – 1 tbsp;
dry yeast – 2 tsp.

For the filling you will need a small cabbage, hard-boiled chicken eggs, onions, garlic, salt and spices. It’s quite simple to prepare dough in a bread maker by filling the bowl with all the ingredients one by one and turning on the desired mode.

While the base is being prepared, the cabbage is finely chopped, the onion is cut into cubes, and the carrots are grated on a coarse grater. In a frying pan, onions, carrots and cabbage are fried one by one, spices and salt are added. Cook the cabbage over low heat, adding water, for 15 minutes. At the end, add a little garlic, mix and place in a container. Add finely chopped eggs to the cabbage.

Form the dough into balls, roll them out and fill the flatbreads with filling. Form a pie and fry it in oil. Cover the finished baked goods with a clean towel to make them soft.

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 various 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 the task easier for you.

The method of preparing our filling also plays an important role. Some people like fresh cabbage in pies, others like sauerkraut. I just love fried cabbage with onions, but my mother puts in raw cabbage, just pour boiling water over it lightly. 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 that everyone, well, almost everyone likes.

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 into both fried and baked pies, and even stuffed into 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 of 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 rich in flavor, 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.