Pies with cabbage and salted mushrooms. A successful combination: simple and original recipes for pies with cabbage and mushrooms

Cabbage and mushrooms are one of the most successful combinations in cooking, not only in terms of taste, but also in terms of low calorie content and high content of a number of useful substances. There are many recipes for pies and pies with this filling - from traditional to original. Here are some ideas for inspiration.

Cabbage and mushrooms are one of the most successful combinations in cooking, not only in terms of taste, but also in terms of low calorie content and high content of a number of useful substances

Along with the traditional combination of cabbage and mushroom filling (approximate ratio: 3 parts cabbage to 1 part mushrooms), you can supplement this option with all kinds of ingredients, focusing on your own taste. Here are a few ideas that will help turn a familiar dish into a real calling card of the table:

If you want a more filling option, you can add 3-4 boiled chicken eggs to the pie - it’s filling and high in calories.
To add a meaty note, you can use 300g chicken fillet. If you take a chicken breast, you can put it raw, just cut it into pieces - it will have time to finish in the oven.
An excellent version of the pie is made from sauerkraut and salted mushrooms. A dish with light sourness and original shades.
Finally, you can add carrots and tomato paste to the filling - this will give it sourness and a beautiful shade.

Pies based on puff pastry are ideal for anyone who carefully monitors calories

Recipes for making pie with cabbage and mushrooms

When preparing a pie with cabbage and mushrooms, you can change not only the filling, but also the composition of the dough itself. Along with classic yeast, there are also options without yeast, as well as pies based on puff pastry, which are ideal for anyone who carefully monitors calories.

A simple recipe for pie with cabbage and mushrooms without yeast

If you don’t have the time or desire to work with yeast dough, this recipe will do. It can be considered the simplest - because you need a minimum of ingredients. For the test you will need:

a glass of flour;
3 chicken eggs;
3 tablespoons sour cream;
4 tablespoons of mayonnaise;
salt to taste;
baking powder – 1-2 teaspoons.

For the filling you need not only cabbage (400 g) and mushrooms (100-200 g), but also the following components:

onion – 1 medium head;
a bunch of dill;
salt and pepper to taste.

Jellied pie with cabbage and mushrooms (video)

The recipe is very simple and quick - literally in a hurry:

The cabbage is finely chopped and fried in oil until half cooked.
Then the cabbage is mixed with finely chopped dill. It is better to discard the stems - they are too tough.
Separately, fry the chopped mushrooms until half cooked, then add the onion. You can cut it at your discretion, but not too finely - into half rings or a little smaller, because otherwise it will simply dissolve during heat treatment.

After this, prepare the dough:

Combine all ingredients (except flour) and stir thoroughly.
Then add flour, stir constantly. As a result, the dough should have the consistency of low-fat sour cream.
The baking dish, as usual, is coated with sunflower oil, the dough is poured into it, all the filling is put in, and there is another layer of dough on top.
Bake for half an hour at +180°C.

Layer pie with cabbage and mushrooms

How to cook layer pie with cabbage and mushrooms

A pie made from puff pastry is very tasty and aesthetically attractive. The following ingredients are taken per kilogram of puff pastry:

a large head of cabbage (more than a kilogram);
500-700 g of mushrooms;
1-2 medium sized onions;
1-2 chicken eggs;
2 tablespoons sunflower oil;
salt and pepper to taste.

As always, first prepare the filling:

Cabbage is cut together with onions into fairly small pieces.
It is better to cut the mushrooms into slices, making longitudinal sections, so that it turns out quite beautifully.
First you need to fry the cabbage over high heat for 5-7 minutes, then combine with the onion and fry until it is half cooked.
Lastly, mushrooms are added and the mixture is simmered together for 5-7 minutes.
Place 1 layer of dough onto a greased pan.
The filling is placed on it, and another layer is covered on top.
It’s better to let it stand so that the dough rests a little, literally 15 minutes.
After this, bake again at a temperature of +180°C, but this time a little longer - 40 minutes.

ADVICE

When 25 minutes have passed, you can brush the pie with a pre-beaten egg. If you have sesame seeds, it would not be superfluous to decorate the surface of the product with them.

Pie with sauerkraut and salted mushrooms

Recipe for pie with sauerkraut and salted mushrooms

If there are no fresh mushrooms, this is not a reason to refuse the pie. Interestingly, the pie based on sauerkraut and pickled mushrooms tastes even more original. This is an unusual dish, and besides, it has a piquant sourness - a real winter option for a hearty table.

500 g sauerkraut;
150 g of salted or pickled mushrooms - milk mushrooms, boletus and almost all other mushrooms are perfect;
1 onion;
4 chicken eggs;
100 g softened butter;
2 cups of flour;
sunflower oil – 2 tablespoons;
yeast half a teaspoon;
salt and pepper to taste.

The technology is as follows:

First you need to prepare the yeast dough - to do this, mix butter, yeast, mixed eggs and flour. While it is rising, prepare the filling.
Next, you need to simmer the cabbage along with the mushrooms in oil until half cooked. 5-7 minutes is enough.
Then add finely chopped onion and fry for 2-3 minutes.
After this, the filling is cooled.
Roll out the dough and place 1 layer in a mold, thoroughly greased with sunflower oil.
The filling is placed on the dough layer, covered with another layer on top, and the ends are carefully pinched.
You need to bake a little longer - 45-50 minutes at a temperature of +220°C.

Mushroom and cabbage pie made from yeast dough (video)

Cooking pie with cabbage, mushrooms and egg

If you want to make a dish more nutritious, but not gain weight, the best option is to add boiled chicken eggs as the third ingredient of the filling. For this recipe you will need the following ingredients:

800 g cabbage;
300 g mushrooms;
4 chicken eggs (they need to be hard-boiled in advance);
1 medium onion;
salt, pepper, dill and other spices - to taste.

It is better to make the dough with milk, and it needs to be heated to a temperature slightly above room temperature:

2 glasses of milk;
a teaspoon of yeast (dry or regular);
4 cups flour;
a tablespoon of sugar;
level teaspoon of salt.

The sequence of actions is as follows:

It’s better to make the dough first - while the filling is being prepared, it will become quite fluffy. To do this, take milk, sunflower oil (8 tablespoons), salt, sugar and yeast. Everything is mixed together until smooth.
Add flour gradually, sifting and immediately stirring the mixture so that there are no lumps.
When the dough reaches the desired consistency, you need to wrap it in a bag or put it under a cup - it should lie for half an hour at room temperature.

In the meantime, the dough is ripening, there is time to prepare the filling:

The cabbage is cut thinly, and the onion into medium pieces. Mushrooms - also for middle fragments.
It is better to simmer all the vegetables in a saucepan - put it on the fire, pour in oil and fry the onion until half cooked.
Add mushrooms, fry for another 5-7 minutes, then add a glass of water and simmer for 15 minutes over medium heat. It is important to constantly ensure that nothing burns.
After preparing the filling, add finely chopped eggs, hard-boiled in advance.

Pie with cabbage, mushrooms and egg

Pie with cabbage and champignons on kefir

The taste of the pie is created not only by the filling, but also by the dough itself. This is especially noticeable if an original component, for example, kefir, is added to the composition. You will need the following ingredients:

2 cups of flour;
1 chicken egg;
1.5 cups kefir 2.5%;
sugar a tablespoon;
salt and pepper to taste;
2 tablespoons sunflower oil;
yeast - a teaspoon.

The filling is prepared from 100 g of champignons and 300 g of cabbage. You can add 1 onion and carrots. The sequence of steps is as follows:

First, prepare the dough by combining all the ingredients and stirring to the desired consistency. Place under a plate or in a bag and leave for 20-30 minutes at room temperature.
Cabbage, onions and champignons are chopped finely and fried together until half cooked.
Next, as usual, make several layers and bake for half an hour at a temperature of +180°C.

Incomparable filling for sauerkraut pies

Sauerkraut is a wonderful filler for fried and baked pies. The light sourness fits wonderfully into the flavor tandem with the thin crispy dough. You could say this is one of my favorite fillings.

To prepare you will need to take:

1 medium-sized bright orange carrot;
1 small onion (regular yellow or white);
500-600 g sauerkraut;
3 tbsp. l. vegetable oil (any kind, but odorless).

Preparation procedure:

Scrape the carrot skin or carefully cut it with a knife (if the root vegetable is “old”). Then chop into thin strips or use a coarse grater. Pour vegetable oil into the frying pan. Heat it up and add the carrots. While the carrots are frying, take care of the onions so as not to waste time. Peel the onion. Rinse and chop. It can be small, it can be larger – whoever likes it. Then send the slices to the carrots. Sauté for a couple more minutes. Allow the vegetables to become golden and crispy, but do not overdo it. It's time to remember cabbage. Squeeze it out of the brine and add it to the frying pan with the carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes briefly remembering it in order to stir it and “forget” again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.

Open pie with cabbage and mushrooms on healthy dough (video)

Thus, you can prepare a pie with cabbage and mushrooms using the simplest recipe, and using quite interesting techniques with your own innovations. The most important thing is to cook with pleasure.

Bon appetit!

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Pie filling ingredients:

700 grams of cabbage;
400 grams of frozen champignons;
4 hard-boiled eggs;
300 grams of onions;
8 tablespoons of vegetable oil;
1 glass of water;
1 teaspoon with a small hill of salt (I use coarse stone);
1 teaspoon dried dill;
1 teaspoon dried tarragon (tarragon).

Pie dough
:

2 glasses of warm milk (approximate temperature 36 degrees);
1 tablespoon of quick dry yeast (I take Voronezhskie);
1 tablespoon sugar;
1 teaspoon salt;
3-4 tablespoons of warm vegetable oil;
4 cups flour.

For lubrication:
- 1 yolk; - 3-4 tablespoons of milk.

Lenten pies in the oven on dough without yeast

A dish of Moldavian cuisine, which is called the complex word Verzere, but in essence it is yeast-free pies. The dough turns out very similar to puff pastry - just as crispy and tender, but it is much easier to prepare. It is also prepared from simple ingredients and does not require major expenses - everything you need can probably be found in your kitchen.

Ingredients for the dough:

2 cups of flour;
0.5 glasses of water;
0.5 cups vegetable oil;
0.5 tsp salt.

For filling:

650 g cabbage;
1 onion;
1 carrot;
salt, pepper to taste.

Step by step recipe

1. Dissolve salt in water, pour flour into a container, make a hole. Pour water and vegetable oil into it, mix gently with a fork.

2. Place on the table and knead into a smooth dough (no need to add flour), wrap in film and leave.

3. Chop the onion, chop the cabbage, grate the carrots on a medium grater. Fry the onion in a frying pan for 1-2 minutes, add the carrots and fry for a few more minutes.

4. Add the cabbage, cook over high heat, then reduce the temperature and simmer until tender, stirring constantly.

5. Finally, add salt and pepper, remove from heat and cool the filling slightly.

6. Divide the dough into 15-16 parts, roll into balls and roll them out very thin. Place a tablespoon of filling and roll into envelopes.

Place the pies on a parchment-lined baking sheet and brush the surface with yolk. Bake at 200 degrees for 20 minutes until golden brown.

How to make cabbage pie

Step 1. Prepare the pie filling.

Place a wide saucepan over medium heat, when it warms up, pour vegetable oil inside and add onions. Fry the onion, stirring constantly. I fry it until transparent. Reduce the heat, add the mushrooms, and pour in what came out when they melted.

Simmer the onions and mushrooms for a minute or two, then add a glass of water, salt and cabbage. Stir and cover with a lid. Simmer for about 20-25 minutes under a closed lid. Stir every 5 minutes and check to see if the water has boiled, otherwise it will burn. If there is not enough water, add more from the kettle.

After 25 minutes, turn off the gas and leave the cabbage with mushrooms under the lid for another 10 minutes, then the cabbage will be better saturated with the smell of mushrooms.

After 10 minutes, open the lid of the pan and place the cabbage and mushrooms in a sieve or colander (I place the colander itself on the pan - the juice that flows from the cabbage is very tasty, you can bake flatbreads or cook porridge on it). I leave the filling to drain for five minutes, stirring occasionally so that excess water comes out. This is necessary so that when baking the bottom of the pie does not get wet from excess cabbage juice.

Cut the eggs into cubes as if for a salad and add to the cabbage when it has already drained. Then I add dill and tarragon to the filling and mix.

Step 2. Make sour pie dough.

Add warm vegetable oil, salt and sugar to warm milk. Stir until the sugar and salt dissolve. Add dry yeast and stir.

We begin to pour the sifted flour into the dough, and with one hand we begin to knead the dough. Add flour little by little, the main thing here is not to overdo it, otherwise the dough will be heavy. Mix the dough until it becomes smooth and homogeneous (if there is not enough flour, add, but little by little, so that the dough does not turn out dense). The approximate time for kneading the dough is 15 minutes. Don't tear the dough! And fold it from the edges to the middle, then it will be saturated with oxygen and will be light and airy.

Place the dough in a pan, cover with a towel and place in a warm place. I do this - I put the pan in the sink, close the lid at the sink and pour water at 60 degrees. I leave it for 30-40 minutes. During this time, the dough should rise and double in size.

Step 3. Make the pie and bake.

Turn on the oven to warm up to 200 degrees.

Grease a baking dish (I use a 26-centimeter springform pan or a simple cast-iron frying pan) with vegetable oil.

Take the dough out of the pan and mix it a little, cut off about 2/3. Roll out the cake to a thickness of 0.3-0.5 cm, place it in the mold, cut off the excess edges, and straighten the rest along the walls (see photo). I do it with my fingers, it's more convenient :)

Place the filling on the dough and smooth it out.

From the remaining dough we make another small cake and place it on the filling, pinch the edges.

We make a hole in the center of the pie (this is so that when the filling boils, the dough does not tear or swell).

Mix the yolk and milk and beat well with a fork until smooth. Take a silicone brush and brush the top of the cake. We do this so that when baking our cabbage pie becomes ruddy and very beautiful.

Bake for approximately 1-1.20 minutes. We take out the finished pie, grease the top with a small piece of butter and cover with a towel. Leave it like this for 10-15 minutes. This is so that the cake, in the words of our grandmothers, “rests” - that is, becomes soft and tender. That's all, our pie with cabbage, mushrooms and eggs is ready! The aroma is simply incredible, tarragon helped us :)

Bon appetit!

After cooking you will receive 10 servings
Cooking time: 3 hours

Pies

Useful tips for making pies with cabbage and mushrooms:
- you can use not only sour dough, but also puff pastry or butter dough, it will still be very tasty, the filling itself is amazing! - some ask: “Where can I buy tarragon?” I buy it from Uzbeks, where they sell nuts, dried fruits and various seasonings. Don’t be lazy, buy it and try to make it with it, I’m sure you’ll really like it! — you can add minced meat to the cabbage, it will be very satisfying;) — cold pies with cabbage are served with hot soups, very tasty!

Today I will fry pies from cottage cheese dough with cabbage and mushrooms. If we talk about the dough, this is my favorite option for fried pies. I haven't tasted anything more delicious. Our cabbage pies fried in a frying pan go away very quickly. And this filling for fried pies is one of the most delicious and favorite filling options. You can cook it with both dried and fresh mushrooms. It should not be too liquid, otherwise the pies may leak.

Curd dough is ideal for fried pies. However. It should be noted that the cottage cheese must be dry and the sour cream must be thick. If the cottage cheese is wet, the dough will need much more flour, which will greatly affect the quality of the dough. It won't be as tender and soft.

When frying pies in a frying pan, pour oil to approximately the middle of the thickness of the products so that the pies are evenly fried. Heat the oil well, throw a small piece of dough into it. If it starts to fry, you can lay out the pies. If the products are placed in cold oil, the pies will absorb more of it than normal and their quality will be poor.

Description of preparation:

I don’t know a single person who would be indifferent to homemade pies, and you?
Ruddy, soft, fragrant pies with your favorite filling can be taken to school and work, on a hike or on a trip, and they will come in handy when visiting friends. I suggest you use this recipe, which tells you how to make homemade cabbage pies in the oven and please your family and friends with delicious pastries. Purpose: For lunch / For dinner Main ingredient: Vegetables / Cabbage / Dairy products / Dough Dish: Baking / Pies / Filled dishes

Lenten pie

Baking can turn out more fluffy if you add regular kefir to the dough. And you can add pickled mushrooms to give it a more piquant taste.

For the test:

kefir - 0.5 l;
flour - 3 cups;
vegetable oil - 30 ml;
salt - 1 tsp;
baking powder - 1 tsp.

For filling:

fresh cabbage - 400 g;
pickled mushrooms - 400 g;
medium onion - 3 pcs;
vegetable oil for frying.

Preparation:

Preheated kefir is combined with oil, baking powder and salt. Then flour is gradually introduced. The dough must be kneaded until it does not stick to your hands and is soft.

The mushrooms are washed and finely chopped. The cabbage is chopped and fried until soft. Then add onion, cut into half rings and cover with a lid. Simmer for about 20 minutes. Next, mix the mushrooms with cabbage and cool the filling.

The dough is divided into two equal parts. The first one is rolled out and placed on a baking sheet so that the sides are closed. Spread the filling and cover with the second part of the dough. The edges must be pinched. Punctures are made in the pie using a fork.

The pie is sent to the oven, preheated to 180 degrees. Time it for 30-35 minutes.

Jellied pie

This pie will help out when guests are on the doorstep. And the taste will amaze them so much that they will have to bake another one.

For the miracle pie you will need:

flour - 1 glass;
eggs - 3 pcs;
sour cream - 200 g;
mayonnaise - 3 tbsp. l.;
baking powder - 2 tsp;
a pinch of salt.

Filling:

cabbage - 0.5 kg;
onion - 1 piece;
eggs - 2 pcs;
pickled mushrooms - 250 g;
dill - 3 sprigs;
salt pepper.

Preparation:

Boil the eggs.

Chop cabbage and onion.

Fry the onion until golden brown, add cabbage to it and simmer covered for 20 - 30 minutes. Then add dill.

Chop the eggs and put them in the cabbage. Wash and chop the mushrooms and add to the cabbage. Mix everything well. Sprinkle with pepper and salt.

Heat the oven to 190 degrees. Mix sour cream, mayonnaise and eggs in a bowl. Sift in the flour mixed with baking powder and salt. You should have a semi-thick consistency.

Place parchment in the mold. Pour out some of the dough. Distribute the filling. Pour the remaining dough on top. Place in the oven for 35 - 40 minutes.

Cool the finished pie and divide into portions.