Dough and filling for pies can be very diverse. Cabbage center inside rich, yeast, fresh, puff, fried or baked flour products in perfect harmony with other vegetables, boiled eggs, rice cereal, fried mushrooms, juicy minced meat.

Even without cooking experience, novice chefs will be able to create beautiful hearty, tasty and flavorful cakes..

Very tasty filling: simple recipe
how сделать вкусную начинку из капусты для пирожков
Ingredients amount
White cabbage 500 g
bow 100 g
carrot 100 g
turmeric 0.5 tsp.
salt 0.5 tsp (5g)
pepper mix 3 g (pinch)
vegetable oil 50 g
water 100 ml
Time for preparing: 40 minutes Calories per 100 grams: 58 Kcal
Homemade pastries have always differed from the bakery shop – it can be more low-calorie, fresh and fragrant. The most juicy, undoubtedly, are patties with cabbage. Having chosen the type of dough, you can prepare a very tasty stuffing.

Vegetables first need to be peeled, cut before the thermal process. Onions can be finely crumble into cubes, and wash the carrots, chop finely on a grater. The cabbage should be fresh, it should be shred finely and finely, you can use a combine.

chop капусту

Fry onion in half of the specified amount of oil.

fry лук

When it becomes transparent to him pour carrot. Roasting these vegetables takes no more than five minutes..

add морковку

Cabbage at this time you can wrinkle a little hands, so that the filling turned out to be softer and juicy.

vegetables готовы

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

Before cooking the pies, the tasty cabbage filling should cool down. Any kind of dough will do for her, but you should pay attention to the fact that all vegetables should be more finely chopped for easy folding..

Fresh cabbage stuffing with rice

CABBAGE СВЕЖАЯ

One of the most delicious, rich fillings for patties is cabbage in an excellent combination with rice groats. Such a treat can be a hearty snack that will quickly satisfy hunger. The main principle of making a tasty middle course for a pie will be the speed of thermal processes, bringing its components to half-ready, so that the cabbage does not lose juiciness and the rice is swollen, but was slightly damp..

To create the filling you will need:

  • fresh cabbage – 0.5 kg;
  • Round 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.

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

First, the croup is washed, the water is brought to a boil. Rice is sent to the hot liquid, boiled for ten minutes until half cooked. All vegetables are cleaned, washed and cut – onions in small squares, carrots, or rubbed on a fine grater. Cabbage finely chopped and mixed with other vegetables.

Next, the butter is heated in a pan, followed by vegetables going there and quickly sauteed all together. Rice can be washed, and the cabbage cool. After the components of the filling for the pies are salted and mixed.

This method of cooking a delicious core is very suitable for baking pies in the oven – and the rice will come, and the cabbage will be very juicy.

Stuffing with egg and cabbage

Wonderful, healthy vegetable – cabbage, goes well with many other products. From it you can cook the filling for pies and fried in a pan, and baked in the oven. Hard-boiled eggs will be a great addition to cabbage, and pies with such a core can be eaten hot or cold just by drinking tea. To create the egg-cabbage filling will be needed:

  • young cabbage – 0.75 kg;
  • water – 150 ml;
  • chicken eggs – 4 pcs .;
  • vegetable oil – 30 g;
  • onions – 150 g;
  • salt, pepper mix – ½ tsp.

In general, even without haste, 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. Onions rid of the husk, cut into half rings, mix with cabbage. Salt vegetable mass, slightly mash. Send boiled eggs to boil.

Heat the oil in a frying pan, fry the cabbage for a few minutes quickly. After that, add pepper, pour in water. Stew twenty minutes, stirring. Finely crumble the eggs, mix with the cooled pre-cabbage mass.

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

How to make cabbage stuffing with mushrooms

Regardless of the season can be found on the shelves of the store, market, supermarket fresh cabbage. This is a very useful, not expensive vegetable, with which you can make an excellent mushroom stuffing for pies. It is better to use your favorite variety of fresh or dried mushrooms, as well as to find a convenient way to knead the dough. To create a fragrant middle for the pies in the oven you will need:

  • FILLING С ГРИБАМИfresh mushrooms – 0.3 kg;
  • cabbage – 0.5 kg;
  • garlic – 15 g (3 teeth);
  • lean oil – 2 tbsp. l .;
  • onion – 1 pc. (75-100 g);
  • ground pepper, salt – 5 g.

Filling can be easily done in forty-five minutes. Kilocalories in 100 grams of the cabbage-mushroom center will contain 56 units.

Fresh, unlike dried mushrooms, do not need to be boiled, so they are cleaned, washed, large ones are cut into cubes, and small ones are left whole. Onions are cleaned, cut into small squares. Garlic is also cleared from a peel, crushed. Cabbage shred not large straws or finely chopped using a food processor.

At the heated oil, the onions with garlic are first browned, and then poured out into a separate container. Then you can fry the mushrooms in the same pan until fully cooked, add cabbage to them, adding salt and pepper. Stir with a wooden spatula, sweat a little stuffing for five minutes and pour onion and garlic mass.

Although the mushrooms are fully prepared, it is still necessary to hold the vegetable mass on the stove until the cabbage becomes transparent and soft, because the stuffing will be further baked inside the dough in the oven.

Stuffed for sauerkraut pies

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

  • sour sauerkraut – 0.4 kg;
  • carrot, onion – 100 g;
  • lean oil – 30-40 g;
  • sugar – ½ tsp;
  • ground pepper – 5 g.

To prepare the filling for the pies, you need thirty minutes, the caloric content of 100 grams equals 69 kilocalories..

Preparation of the inside of the pie should start with cleaning vegetables. Scrape or trim the skin from the carrot, grate it large, using a grater. Onion having got rid of the husk, chop.

The filling is better to cook in a small cauldron, so that the cabbage retains its juiciness and is slightly extinguished. Heat oil in it, pour in onions, in a few minutes carrots. Slightly stirring the vegetables, wait until they appear golden in color and add cabbage, sugar, pepper. Stew should be covered with a lid, stirring regularly for twenty minutes..

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

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Stuffing assorted meat and vegetables

Fragrant homemade cakes are prepared in every family. Mistresses every time they 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 toppings – so that it would be useful and the family to remain full.

Men prefer meat products, and it is useful for children to eat vegetables, so for the pie a wonderful middle will be a harmonious combination of cabbage and meat. To create an excellent, nourishing filling will be needed:

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

Make an excellent vegetable and meat stuffing will turn out in fifty minutes. The calories in the dough prepared for the pies will contain 106 units. in 100 g.

In the mincemeat you first need to pour salt, seasoning. Mix it well, beat it, knead it. In most of the butter, fry the minced meat until ready – it will take twenty minutes.

Peel vegetables, finely chop into two kinds of onion squares, carrot into thin cubes, chop cabbage into thin, short straws. Heat the remaining oil in a separate frying pan and, adding vegetables, simmer for fifteen minutes slowly, stirring.

When the vegetable mass acquires a golden uniform color, fried meat is poured to it. The filling is again well mixed, covered and sent to a warm place for the gradual soaking with all the juices and cooling. It can be used for yeast, puff, fried and baked pies.

Useful tips

In any country, greater preference is given to home baking, whether it be cakes, casseroles, flat cakes, cheesecakes, and loaves. The unique flavor and great benefits of the filling for flour products takes from the products included in its composition. In order for cabbage patties to become a small culinary masterpiece in the list of the most favorite dishes, you can use several useful tips:

  1. About the freshness of the cabbage will say the color of its upper leaves – slightly greenish;
  2. Sour cabbage must be squeezed out well before cooking, depriving it of unnecessary liquid;
  3. In the thermal process (extinguishing) add not just water, but also a little tomato paste;
  4. Carrots, onions should certainly be present in the stuffing with cabbage.

Whatever way the dough is mixed in, the cabbage filling should be juicy, therefore, the stewing process should not be delayed, and the chopped vegetables should be slightly stiffened before this. Pies can always be taken on a picnic, add to breakfast and tea, arrange a hearty lunch snack.