Cabbage pies have become a classic of Slavic cuisine. They are popular far beyond the borders of their homeland. However, the history of cabbage pies is rather disappointing. The
fact is that cabbage pies were baked, as a rule, in poor families. Peasants in their vegetable gardens grew cabbage for food. From it they made soup and pies.
Cabbage pies were even considered a sign of poverty
,
as noblemen and landlords did not often treat themselves to this type of pastry
.
They preferred cabbage to other fillings, more often meat.
Let’s prepare modern cabbage pies
.
Ingredients for the dough for cabbage patties:
- Kefir – 250 g;
- Salt – 1 tsp;
- Egg – 1 pc;
- Vegetable oil – 20 ml;
- Flour – 350 g;
- Baking powder – 1 tsp.
Ingredients for the filling:
- Vegetable oil – 20 ml;
- Onion – 1 pc;
- Cabbage – ½ pcs;
- Salt – ½ tsp;
- Tomato paste – 1 tbsp.
Preparation of patties with cabbage:
Pour salt into warm kefir, break an egg, pour in vegetable oil and mix everything thoroughly. Sift flour and leavening agent into the kefir, knead the dough with a spatula and then with your hands. The
resulting soft elastic and not sticky dough put in a container, cover with foil and leave for 20 minutes. At this time cut onions into small cubes, grate carrots on a coarse grater, chop cabbage for the stuffing.
In a frying pan, fry onions lightly, add carrots and cabbage
.
Stew the cabbage until it reduces in size, salt, stir.
Put tomato paste to the cabbage, mix with the cabbage stuffing.
Divide the dough into two equal parts. Roll out one of the parts into a thin rectangular layer 2-3 mm thick.
Divide the layer into 7×7 cm squares. Make small cavities in the squares with a bowl equal in diameter to the size of the square. Put the cabbage stuffing into the circles.
Roll out the second layer in the same way and cover it with the stuffing. Join the gaps without filling between the two layers. Use a bowl to divide the layer into patties.
In a frying pan in vegetable oil fry the patties on both sides until golden.
You get excellent cabbage patties of thin dough and juicy filling. Such patties do not need to be molded, which is very convenient.
