Few of us do not like homemade cakes, and pies with cabbage - this is a real classic! Such filling is prepared quite quickly and easily, and does not take much time and effort. Today we will tell you how to prepare various delicious toppings from cabbage.
Filling from cabbage and eggs
Ingredients:
- white cabbage - 1 fork;
- bulb - 4 pcs .;
- Boiled egg - 5 pcs .;
- butter - 100 g;
- green onions, fresh dill - 100 g;
- spice.
Preparation
So, the bulb is cleaned, shredded with thin half rings and wessed to transparency on the heated oil, seasoning it with salt and sugar. This time, boil hard-boiled eggs, chill them and clean them from the shell. The white cabbage shreds very thinly, and then we put it into a saucepan and pour it with steep boiling water. Solim to taste, bring to a boil and cook for 5-7 minutes for softness. After that, gently drain the liquid using a colander, and rinse thoroughly with cold water. Next, we take a handful of cabbage, squeeze it and put it on a frying pan to the onion. The same thing we do with the rest of the cabbage, add a piece of creamy butter and stew on fire for about 2-3 minutes, so that it has time to melt. Give the vegetable filling a little cool, and this time cut into large pieces of peeled eggs and finely cut fresh herbs. Mix all the ingredients with cold cabbage, season with favorite spices to taste and mix thoroughly. That's all, delicious and hearty stuffed cabbage for pies ready!
Filling with fresh cabbage and tomato
Ingredients:
- white cabbage - 500 g;
- bulb - 3 pieces;
- carrots - 1 piece;
- spice;
- bay leaves - 2 pcs .;
- tomato juice - to taste;
- sugar is a pinch.
Preparation
The bulb is peeled from the husk, cut into thin rings, and the carrot is processed and rubbed on a large grater. Frying pan heat, pour a little oil and fry prepared vegetables until golden. This time, thinly shred the cabbage with a knife and pour it out to the roasting. Season to taste with spices, stir and simmer until the evolved liquid evaporates completely. After that, pour tomato juice and, if desired, throw a laurel leaf. Thoroughly mix the contents of the frying pan, cover with a lid and take a few more minutes. Then, gently, through a colander, merge the remaining liquid and let the ready stuffing in the pies from the cabbage cool down properly.
Filling from cabbage and mushrooms
Ingredients:
- white cabbage - 350 g;
- bulb - 2 pieces;
- fresh champignons - 250 g;
- carrots - 2 pieces;
- spice;
- vegetable oil - 2 tbsp. spoons.
Preparation
Bulb, cabbage, carrots and mushrooms are cleaned and thoroughly washed with water. Then, cabbage thinly shinkuem, put in a deep frying pan with oil and simmer on low heat until soft. At the very end, we season it with spices, mix it and put it into a plate, leaving it to cool. This time, sliced mushrooms, carrots rubbed on a large grater, and cut the ray with thin semirings. We heat the frying pan, pour a little oil and fry mushrooms. After all the liquid has evaporated, add the onions and carrots, we pass another 5 minutes. Then add salt to the roast to taste, cool, combine with cabbage and mix thoroughly.
Stuffed with sauerkraut
Ingredients:
- sauerkraut cabbage - 350 g;
- carrots - 2 pieces;
- bulb - 1 piece;
- sugar - 0,5 tsp.
- ground pepper - to taste;
- vegetable oil for roasting.
Preparation
Carrots washed, cleaned and rubbed on a medium grater. We process the bulb and shred small cubes. After that, we heat the frying pan, pour a little vegetable oil into it, pour out the prepared vegetables and pass them until ready. Kvasshenuyu cabbage squeeze hands from juice, add to roasting, mix and season to taste spices. After that, cover the frying pan with a lid and stew the stuffing 25 minutes on medium heat, stirring occasionally.