Cabbage pies gained wide popularity in ancient times. This type of baking was relevant for peasants who grew a lot of cabbage every year. Therefore, cabbage was used to prepare the basic diet for the family. In fact, both first and second dishes were created from cabbage. For example, it was possible to make both soup and pies, and to ferment the chopped vegetable for garnish
. As a result, families were fed for the whole day. However, after a while, the device of society began to change. This affected what people began to eat. Gradually, cabbage was replaced by other vegetables.
But, many people still prepare cabbage pies, albeit in their own way.
Ingredients of the dough for cabbage patties:
- Kefir – 500 ml;
- Salt – 1 tsp;
- Sugar – 1 tbsp;
- Egg – 1 pc;
- Flour – 750 g;
- Leavening agent – tbsp.
Ingredients for the filling:
- cabbage – 250 g;
- onion – pcs;
- garlic – 2 cloves;
- carrots – pcs;
- salt – ½ tsp.
Preparation of cabbage patties:
Pour salt and granulated sugar into warm kefir, break an egg and stir until the grains of sand dissolve. Sift the flour and baking powder into the kefir and knead the dough. Knead
the dough with your hands until it is elastic and not sticky. Grease the batter with vegetable oil and leave it warm for half an hour under a plastic wrap.
Cut garlic cloves into thin slices, dice onions into small cubes. Chop cabbage not too finely. Grate carrots on a coarse grater
. In a frying pan, first fry garlic in oil, and then onions. Add carrots to the vegetables, fry lightly. Then put cabbage to carrots, onions and garlic, stir.
Do not forget to salt and pepper the cabbage, under a lid stew until ready.
Divide the dough into 16 parts, form balls and grease with vegetable oil.
Cover the balls with cellophane, put them on the table one by one and roll them out into thin tortillas with your hands. Put a spoonful of stuffing into the tortillas, roll up the dough like a tube.
Be sure to tuck the ends of the dough inside and pinch the free edge.
In a frying pan in vegetable oil fry cabbage patties until golden on both sides.
The result is oblong patties filled with cabbage.
These patties have a puffy fried shell and a juicy filling.
