Stuffing for cabbage pies with egg: step by step recipe and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you ask lovers of homemade cakes which pies are the most delicious, almost everyone will answer: with cabbage. Indeed, the taste of another filling pales in front of a fragrant vegetable filling with an additional ingredient. It can be potatoes or mushrooms, prunes, rice or just boiled eggs, as well as chicken or other meat product. Stuffing for cabbage pies with egg is considered one of the simplest and most inexpensive options, while baking with it turns out to be quite satisfying. These pies are good to take with you on the road or to work as a snack, as even when cold they taste very good.

Traditional filling: ingredients

This particular variant of the preparation of the filling for cabbage pies with an egg according to the recipe described in detail below is considered the most common due to the successful combination of taste and simplicity in cooking technology. The list of required ingredients is simple:

• 1 kg cabbage;
• 5–6 eggs;
• 1 pc. carrots and onions;
• 1 tsp without a slides alt;
• 1/2 tsp black pepper and the same amount of coriander;
• 150ml water;
• a small pinch of sugar;
• 4–5 tbsp l. vegetable oil.

Sugar, pepper and coriander are optional, but they give a special flavor to the filling, which has a positive effect on its taste.

Preparation of ingredients

Cabbage for stuffing egg pies can be used not only the usual white cabbage, but also Savoy, as well as Beijing (without lower thick veins) - the taste will be almost identical. You can also mix these types of cabbage if the recipe lacks any one variety.

Shredding is of great importance in the process of cooking cabbage: you need to use a very sharp knife and cut the vegetable into very thin strips, but not too long. Sprinkle the cut with s alt and press it with your hands, imitating dough kneading - from these actions the cabbage will become softer, let the juice out, and the cooking time will be halved. Chop the onion into small cubes, grate the carrots on a fine grater, and boil the eggs until cool, then let them cool in cold water to easily remove the shell without damaging the protein.

Preparing the filling

In two tablespoons of vegetable oil, fry the onion slices until transparent, then add the carrots and simmer it over medium heat until it gives color to the oil. This usually takes no more than five minutes. Put the prepared vegetables on a plate, pour the rest into the panoil and pour the prepared cabbage. It is not necessary to cover with a lid, otherwise it will become too soft, like boiled, and the filling will not turn out to be a beautiful ruddy color, and the taste will be much worse. Stir the contents of the pan from time to time so that the cuts are evenly fried.

After ten minutes of heat treatment, add onions with carrots, spices with sugar and water, mix thoroughly. Steam until the liquid has completely evaporated and then turn off the stove. Some chefs advise to simmer the cabbage for the filling for at least twenty minutes, but during this time it will lose most of its nutrients and become too soft, losing its cut shape. This goes against the basic rules of preparing tasty and he althy meals.

Cut hard-boiled eggs into small cubes and mix with completely cooled vegetables. This filling can be used for various types of pies: fried in a pan or cooked in the oven. Moreover, if it turned out that after sculpting the pies, the filling remained, it can be used as a simple side dish for porridge or boiled potatoes.

Tips from an experienced chef

A few practical tips for preparing stuffing for cabbage pies with eggs will help those who are just starting to learn the basics of this kind of baking and do not know all the subtleties and secrets.

1. If there is no time for a long frying of cabbage, then before sending it to the pan, pour over boiling water with a little s alt. The cabbage will becomesignificantly softer, although it will lose some of the vitamins.
2. If you want a more saturated color of the filling, then you can add 1 tbsp to the vegetables during the frying process. l. tomato paste, diluted 2-3 tbsp. l. water. The cabbage mass will take on a reddish tint and a more pronounced taste, some people like this option more.



3. If it is not possible to finely chop the cabbage with a knife, then you can use a special grater (for example, Berner), which will easily cope with this task, turning a head of cabbage cut into four slices into perfectly thin straws.
4. The finished cabbage filling should not ooze liquid or fat. How to check: put two or three tablespoons of the finished product on a plate, let stand for 4-6 minutes. If a wet puddle forms around a hill of vegetables, then the pies will break when sculpted. It is necessary to fry a little more stuffing in a pan over high heat, stirring constantly to evaporate all the remnants. It is important not to overdo it so as not to fry the vegetables to a brown color, indicating that they are burnt.

Sauerkraut recipe

More piquant in taste is the filling of sauerkraut, which is fermented for the winter by all housewives. Such cabbage has more useful vitamins than fresh cabbage, and is better digested due to the fermentation of the vegetable in sour-s alt brine. At the same time, for the filling, sauerkraut is additionally fried, acquiring a more pronounced aroma and a dark golden hue, which gives the pies a unique homemade taste. Delicious cabbage stuffing with eggprepared with the following ingredients:

• 600 grams of sauerkraut.
• 1 onion.
• 1 bunch of green onions.
• 6 hard-boiled eggs.
• 3–4 tbsp. l. vegetable oil.
• black pepper (to taste).

There is no need to add s alt to this kind of stuffing, as sauerkraut contains enough of it. Some people add a little grated nutmeg to the finished filling, but not everyone likes the combination of this spice and cabbage - you have to try to find your perfect flavor.

Step cooking

Cut the onion into thin half rings, fry in oil until transparent with pepper. Squeeze excess liquid from the cabbage, put the vegetable slices to the onion and, stirring, fry it until soft and slightly discolored. It is not necessary to cover the pan with a lid, otherwise the filling for cabbage pies with egg will fall apart, turning into a kind of mashed potatoes.

It's tasteless and unsightly. On average, heat treatment takes no more than 10-12 minutes, after which the cabbage should be completely cooled. In the meantime, finely chop the green onion and cut the boiled eggs into small cubes. Mix with cabbage, taste. If desired, you can add your favorite spice.

Note to young housewives

If the sauerkraut for the filling is sour in taste, then it can be washed under running water, removing excess sharpness, andthen squeeze it out with your hands. In this case, pies with stewed cabbage and eggs will have the correct taste and aroma according to the cooking technology. This is a must do to get delicious pies.

How to make great-grandmother's egg and cabbage stuffing?

This recipe is still used in remote villages, where all the wisdom of being (even in the kitchen) is passed from mother to daughter, from grandmother to granddaughter. The peculiarity of such pies is that their filling is light, not fried to a blush, but at the same time soft, as required by the main recipe. What is the secret? In fact, you should first boil the cabbage, and then bring it to the condition in a pan, and milk is used for this, not water. List of required products:

• 2–2.5 kg cabbage;
• 1 liter of milk plus 1.5 cups of water;
• 6 eggs;
• 60-80 grams of butter;
• a pinch of s alt.

How to cook?

Chop the cabbage very thinly, then the filling will be much tastier. If thick veins come across, remove them, because they spoil the taste and appearance. Transfer the cabbage to a saucepan, press lightly with your hands and pour over the milk mixed with water and s alt. The cabbage will immediately float to the top, but don't worry - it will settle down when it warms up well. Bring the contents of the pan to a boil and boil over medium heat for five to eight minutes. Drain in a colander and squeeze well to remove any remaining liquid. This procedure is not pleasant, but the filling is worth it. It is necessary to grab the cabbage in handfuls, tightly squeezing into a lump andtransferring to a clean dish, while trying not to overdo it so as not to damage the cut. Can be lightly rinsed with cool water.

Heat the oil in a frying pan and transfer the cabbage there, heat until the liquid has completely evaporated and turn off the heat. In no case should the cutting be brought to a color change - the vegetable should remain white, with slight transparency. Boil the eggs until cool, cool and cut into medium-sized cubes, combine with completely cooled cabbage. The filling for pies with eggs has a light color, but at the same time a soft structure that can be easily molded into products. It can be used not only for making classic fried pies, but also for baking in the oven, as well as for stuffing pancakes, kulebyaks and pies.

After the pies with cabbage and eggs smoke invitingly on a dish, and the happy faces of the household smile happily, every wife, mother or grandmother will note with satisfaction: the whole long and painstaking process of preparing fragrant and tasty pastries was worth it.