Filling for pies from cabbage: tasty, unusual, unusual

Cabbage is a unique vegetable. What is not in its composition! Proteins, carbohydrates, vitamins ... It's not for nothing that it is called the Queen of all vegetable gardens.

Culinary specialists appreciate the vegetable for the fact that it can be used to prepare hundreds of dishes, each of which will differ in original taste and preserve all the qualities of a dietary product.

Only fillings for pies are obtained so much that you can write about them whole volumes. Delicious pies with cabbage can be sweet, salty, fry in a skillet or bake in the oven, microwave. You can cook pies with cabbage a few days in a row, without ever repeating it.

When preparing the filling, you need to take into account one trick: you need to cut the cabbage with "lace" (very thinly), and then shred across to avoid long fibers: so the filling for pies from cabbage will not be pulled from the patty when biting.

Cabbage filling for patties with eggs in Middle Russian

Onions cut into half rings, spread out in a frying pan with oil, add salt, a pinch of sugar, begin to slowly extinguish. It should become transparent, very soft, and not browned until ruddy.

While onion is stewed, thinly sliced cabbage is dipped in a steep, very salty boiling water, boil for 5 minutes. Throw back, rinse with cold running water. When the cabbage drains, its hands are taken out of the pot by hand, squeezed very hard, put in a frying pan, on which the onion is stewed. Add oil to taste, mix, keep on fire, until oil melts.

Cool and adjust the taste, adding pepper, sugar, salt to taste, then - finely chopped boiled eggs. Such delicious pies can be baked in an oven or fry in a pan.

Cooking for pies from cabbage with fish caviar

Cabbage is stewed in a pan without adding oil, until it is half reduced in volume. In a separate frying pan fry the onions until the blush appears. When the onions are ready and the cabbage is reduced in volume, they are combined in one pan, tomato paste, pepper, sugar and salt are added. This filling should be sweet-sour, very spicy. At the end of quenching, cabbage and onions are added roasted with pike (or any other) roe, after 10 minutes turn off the fire. Instead of caviar, you can add fish that has been introduced. This will also be delicious. Such a filling for pirozhki from cabbage is very well combined with a sweet dough.

Filling for pies from cabbage and greens

To prepare this spicy, very unusual filling, very young cabbage, dill, sorrel, green onions, nettle, parsley, dill, basil, quinoa (garden), mint will be needed. You can add other edible herbs of your choice.

Cabbage is poured, sprinkled with sugar, well kneaded with hands until softening and the appearance of juice. Grasses are finely chopped, lightly kneaded, mixed with cabbage, left for half an hour. After that, pour off excess juice, add sugar, salt, lemon juice, pepper to taste. Cabbage stuffing should turn out to be pleasantly sour. Dough for pies can be any, but especially delicious, fried in vegetable oil patties made of puff pastry. They will not be very greasy: in spite of the fact that the puff pastry "pulls" the oil into itself, part of it will be absorbed into the cabbage stuffing, when cooking which oil was not used at all.

Filling for pies from cabbage and smoked chicken

In one frying pan fry onions with carrots, on the other they stew cabbage without butter. When the onion becomes transparent, and the cabbage is halved in volume, the contents of both frying pan are combined, finely chopped smoked chicken meat is added, extinguished for 10 minutes. If smoked meat is not available, you can use regular chicken and liquid smoke.

To taste, you can add a bit of hot tomato ketchup. Ready filling is cooled, placing in a sieve, to stack excess fat. This filling is good in pies made of unleavened dough.