Delicious potato pies with cabbage. Potato pies with cabbage fried in a frying pan Potato pies with cabbage recipe

Tender and rosy pies can be prepared without any difficulty, spending a minimum of time on the cooking process. There is no need to wait long for them to bake, you can simply fry them. We invite you to prepare delicious fried potato pies with cabbage.

Potato dough turns out to be quite elastic, so it is easy and quick to form pies from it. Stewed cabbage, which has a rich, piquant taste, is perfect as a filling. The magnificent aroma and crispy crust of potato pies will conquer even gourmets. We recommend that you try a simple and affordable recipe, you will be satisfied with the result.

Taste Info Pies

Ingredients for 2-3 servings:

• boiled potatoes with skins (large) - 4-5 pcs.;
• chicken egg - 1 pc.;
• premium sifted flour - 1.5 tbsp. l.;
• salt and freshly ground pepper - to taste;
• nutmeg - a pinch;
• white cabbage - 300 g;
• carrot - 1 pc.;
• onions - 1 pc.;
• ketchup or tomato paste - 2-3 tbsp. l.;
• dill and parsley - to your taste;
• refined oil - 70-100 ml.

How to cook fried potato pies with cabbage in a frying pan

Start the cooking process by preparing the ingredients for the filling. To do this, finely chop the white cabbage into cubes.

Fry the cabbage in refined oil (can be replaced with pork fat) for about 10 minutes, adding salt. Do not cover the cabbage at first to allow the liquid to evaporate. Grate the carrots, cut the onion into cubes, and add the prepared vegetables to the contents of the frying pan. Now mix everything with a spoon and add a few spoons of ketchup, as well as spices to taste. Simmer the vegetables covered for another 10 minutes.

On a note: If you notice that the cabbage has become dry, add a little hot water (about 0.5 cups) and simmer until soft.

The cabbage filling is ready, now add finely chopped parsley or dill.

Now let's prepare the potato dough.

Peel the boiled potatoes while they are still warm, otherwise it will be difficult to form potato dough out of them later.

Place the potatoes in a bowl and puree them using a potato masher. It is important to knead it well and thoroughly so that no lumps remain.

Add a chicken egg to the potato dough and stir.

Add wheat flour (heaped tablespoon), continue stirring the potato mixture. There is no need to add more flour so that the dough does not turn out too tough.

The result is a fairly soft, elastic potato dough that will slightly stick to your hands, but at the same time holds its shape perfectly. Then add salt and spices to taste. If desired, you can limit yourself to just salt.

To start making pies, first wet your hands with water. Take a piece of potato dough and flatten it into a flat shape in your palm.

Place some cabbage filling in the center.

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Lift the edges of the cake and form into a pie. Meanwhile, heat a frying pan with vegetable oil. Fry potato pies with cabbage in a frying pan until golden on both sides.

Potato pies with cabbage are ready, they look very appetizing! Serve them with sour cream.

Our pies turned out to be very tasty and appetizing; we are sure that even those who don’t really like cabbage will appreciate them.

Original recipe vegetable pies. Cabbage filling inside potato dough.

Ingredients

• potatoes – 600 g;
• chicken egg – 1 piece;
• wheat flour – 2 tablespoons;
• butter – 50 g;
• salt to taste;

For filling:

• cabbage – 250 g;
• onion – 1 head;
• chicken egg – 1 piece;
• vegetable oil – 4 tablespoons;
• salt, cabbage seasoning to taste;

For frying:

• vegetable oil – 6 tablespoons;
• For breading:
• wheat flour - 3 tablespoons.

Cooking potato dough. Not quite dough, but kind of dough. Peel the potatoes, rinse and boil in salted water. Prepare a puree, into which beat the egg, add flour and butter. Mix thoroughly and cool.

Cooking stuffing. Wash the cabbage and chop finely. Peel the onion and chop finely. Pour vegetable oil into a heated frying pan. Add cabbage and onions and fry. Add an egg to the stewed cabbage, add salt and mix.

Divide the cooled potato mixture into round cakes. Place a tablespoon of stewed cabbage on each flatbread and wrap it into patties. Make pies by dipping your hands in water so that the potato mixture does not stick to your hands. Our goal is to place the cabbage filling inside the mashed potatoes.

Roll potato pies in flour and fry in vegetable oil on both sides.

Serve vegetable pies with herbs and sour cream. I was cooking.

You can easily buy ready-made dough of all types in the store - both fresh and frozen. The composition of the test is indicated on the package and you can choose the right one. But no one will argue that homemade baked goods are always tastier than store-bought ones, because the housewife puts her soul into the dough. A recipe for cabbage pies without eggs will allow you to pamper your household with delicious pastries that are very easy to prepare.

With cabbage - filling, appetizing, but low in calories. They can be eaten without harming your figure. Those who love yeast baked goods but don't eat eggs will love them.

List of required ingredients

To prepare a portion of pies you will need (dough):

• 600 g of premium wheat flour;
• 100 ml vegetable oil;
• 1 tsp. fine table salt;
• 120 g sugar;
• 200 ml of still water at room temperature;
• 5 g dry yeast.

For filling:

• 1 medium carrot;
• head of cabbage;
• spices to your taste.

Cooking method

Dough

If “fast” yeast is used to make pies, then it does not require any additional preparation. Just pour them into a bowl and mix with flour. The flour must first be sifted through a sieve so that there are no lumps in it. Thanks to this simple procedure, the dough will turn out more fluffy and airy.

1. If the yeast is “live”, then you need to fill it with warm water, add a spoonful of sugar to it, and let the yeast rise for 30 minutes. After half an hour, they will have increased significantly in size, foamed and will be ready for use. The cup or bowl for the yeast should be large enough.
2. Pour water into a glass bowl, add 50 ml of sunflower oil, salt and add sugar. Mix the yeast well with the sifted flour in another bowl.
3. Pour the liquid part into the flour in small portions, starting to knead the dough. After the water has been poured out, add another 50 ml of vegetable oil to the dough.

For the dough to rise (this applies to both options - dry yeast and adding ready-made dough), it must be left for 1-2 hours. To do this, cover the bowl with the dough with a kitchen towel and leave it in a warm place. There is no need to specially heat the bowl, but it is worth remembering that yeast dough does not tolerate drafts.

Filling

While the dough is rising, you need to prepare the filling for the pies.

1. First of all, the vegetables need to be washed well. Peel the carrots, remove the outer outer leaves from the cabbage.
2. Grate the carrots on a coarse grater.
3. Pour 1 tbsp into a heated frying pan. l. vegetable oil and fry the carrots until golden brown.
4. Finely chop the cabbage using a shredder or a sharp knife.
5. Place the cabbage in a frying pan with the carrots, add salt and spices. Black pepper, coriander, and dried parsley would be appropriate. You can finely chop and add onions. Cover the pan with a lid, reduce heat and simmer the vegetables until they become soft. If the carrots and cabbage are not juicy enough and burn in the pan, you need to add ½ tbsp. water.

Pies

When the dough has risen (it has risen and increased in volume), you need to knead it well. The dough should be stiff and not stick to your hands. This state must be achieved by kneading, and not by adding flour, otherwise the pies will turn out too dense and will quickly become stale.

1. Sprinkle the work surface with flour, roll out the dough into a layer up to 0.5 cm thick. Cut the dough into squares or make circles using a glass.
2. Place the cooled filling on the pieces of dough. Each pie needs to be formed and the edges sealed tightly so that the filling does not leak out onto the baking sheet in the oven.
3. Grease a baking sheet with vegetable oil. Place a baking sheet in an oven preheated to 200 0 C, place the pies on it and bake until they are browned.

The recipe for pies with cabbage without eggs will appeal to both those who fast and limit themselves to their usual food.

Step 1: prepare the potatoes.

Using a kitchen brush, thoroughly rinse the potatoes under running warm water to remove all dirt and remaining soil. Now place the tubers in a medium saucepan and fill completely with cold liquid from the tap.
Place the container on high heat and cover with a lid. When the contents of the pan boil, turn on the burner and boil the ingredients until fully cooked. It takes me approximately 25–40 minutes depending on the size and variety of potatoes.
After the required time has passed, check the tubers for readiness. To do this, pierce a few with a fork and see: if the vegetables are soft, then you can turn off the burner. If not, then you should extend the cooking time approximately for 10 minutes. In any case, at the end we transfer the potatoes to the kitchen table and let them cool a little (so that it is convenient to work with them further).

Now, with clean hands, helping with a knife, peel the ingredients off the skin and place them in a deep bowl. Using a masher, mash the vegetables until pureed.

Step 2: prepare the cabbage.

Wash the cabbage under warm running water, shake off excess liquid and place on a cutting board. Using a knife, chop the vegetable into thin strips and then transfer to a medium bowl.

Step 3: prepare the onions.

Using a knife, peel the onion and then rinse it thoroughly under running water. Place the component on a flat surface and finely chop into cubes. Pour the chopped onion into a free plate and leave aside for a while.

Step 4: prepare the filling for the pies.

Pour a little vegetable oil into the frying pan and place on medium heat. When the contents of the container are well heated, add the shredded cabbage. Immediately after this, turn the burner as tight as possible and fry the component until a golden hue appears. Attention: To prevent the cabbage from burning, be sure to stir it from time to time with a wooden spatula.

Next, add finely chopped onion to the pan, as well as ground black pepper to taste. Having mixed everything again with available equipment, we continue to prepare the filling. When the onion becomes a soft golden color and the cabbage becomes soft, turn off the burner and start preparing the dish.

Step 5: prepare potato and cabbage pies.

Using a knife, break the egg shell and pour the yolk and white into a bowl with mashed potatoes. Add salt, ground black pepper and flour to taste here, using a sieve. Using a tablespoon, mix everything thoroughly until a homogeneous, dense dough is formed.

Important: The mass can also be kneaded with clean hands, adding a little flour if necessary.

Now we put the dough on the kitchen table, crushed with the bulk mixture, and begin to form the pies. Using your hands, pinch off the first piece from the dense mass and form it into a ball. Attention: its size should match the pie. You can make it big or small, whatever you like.
Next, dip the ball of dough on both sides into the mound of flour, pressing it down. Now we make a thin round cake from a piece (approximately thick 0.5 centimeters), and use a teaspoon to place the cabbage filling in the center.

With dry hands, pinch the edges and give the pie the shape of an oblong cutlet. Next, we repeat the procedure from start to finish and so on until the potato dough and filling are finished.

Now pour a small amount of vegetable oil into a clean, dry frying pan and place on medium heat. When it is hot enough, we begin to fry the dish. Roll each pie in turn in flour and place in a container. Fry the dough on both sides until golden brown over low heat. One batch takes approximately 10–12 minutes. Using a wooden spatula, transfer the fried pies to a special serving plate and continue preparing the next ones. Important: if you see that there is not enough oil in the pan, be sure to add it, but only in a small amount, since potatoes tend to absorb fat. When everything is ready, turn off the burner and invite everyone to the dining table.

Step 6: serve potato and cabbage pies.

We serve warm potato and cabbage pies to the dinner table along with sour cream, various sauces and, of course, warming tea. Yes, the dish turns out very tasty and satisfying, so don’t worry, and with a calm heart, feed it to your household at breakfast before work or school. Believe me, they won't go hungry!
Bon appetit everyone!

To prepare such a dish, it is better to take boiled varieties of potatoes. These include Belarossa, Impala, Sineglazka;

In addition to cabbage, you can add boiled eggs, grated on a coarse grater, fried sausages, champignons and much more to your taste;

Make sure that the dough is elastic and dense, otherwise it will not hold its shape during frying.

Using the simplest ingredients, affordable for absolutely everyone, you can prepare tender, rosy potato pies with cabbage. The whole family will experience true pleasure when these fragrant pies with homemade sour cream are served on the table; as they say, you will lick your fingers!

Recipe for potato pies with cabbage

To prepare we need:

• Potatoes – 10-12 pcs. medium size;
• One chicken egg;
• Wheat flour 3-4 tablespoons;
• Salt to taste.
• For the filling we'll take:
• 1/2 medium head of cabbage;
• One medium sized carrot;
• Medium onion
• Bay leaf,
• Allspice,
• Salt,
• Vegetable oil for frying.

Let's start cooking. Wash the potatoes, peel them, cut into 4 parts and boil in salted water until fully cooked.

While the potatoes are cooking, prepare the filling.

Cut the cabbage into thin, short strips. Peel the carrots, wash them and grate them on a medium grater. Cut the onion into cubes. Heat a frying pan, add vegetable oil, add cabbage and carrots, fry until half cooked.

You can also see how to cook it, it’s also very tasty

Add the onion and fry over low heat with the lid closed, stirring occasionally.

At the end of frying, add bay leaf, allspice, and salt.

Spread the finished filling and let cool.

In the meantime, our potatoes are ready. Drain the water and soften with a masher until smooth. Let the potatoes cool a little.

Add egg and flour to mashed potatoes, stir until smooth.

Now that all the ingredients are ready, we begin to form potato pies with cabbage.

Sprinkle the table or cutting board with a little flour. We form pies from pieces of potato dough, scooping it out with a tablespoon. A couple of tablespoons of dough will be the optimal size for one pie. Press down, on a floured surface, place the filling in the middle of the resulting circle and pinch the edges.

Then roll the prepared pie in flour to give it its usual classic shape.

Fry the prepared pies in a frying pan with refined sunflower oil until golden brown on both sides. Cook without covering the lid, because... all the products we used have already been heat treated.

Place the fragrant, rosy pies on the prepared dish, let cool slightly, and serve with fresh homemade sour cream or other sauces you like. You can also serve potato pies with cabbage with any fresh salads, pickles and preserves.

Enjoy your meal!