Juicy and tasty stuffing for cabbage pies

14.03.2019 Country kitchen

It would seem that a simple matter is the filling for pies with cabbage; different housewives may have different tastes and structures.

A very tasty filling is obtained when the cabbage is not overcooked, without excess liquid, with a slight acidity.

For cooking, choose juicy white cabbage with thin leaves. To emphasize the vegetable taste, traditional onions and carrots should be added to the filling.

For sourness, use tomato paste, a couple of spoons of sauerkraut or some pickled mushrooms.

It is better not to add garlic to the filling, but a little bell pepper will come in handy.

Spices can be chosen to your liking or use the set offered in this recipe with a photo set.

Ingredients:

cabbage - 300 grams;
carrots - 1 piece;
onion - 1 piece;
sweet pepper - 0.5 pieces;
salted mushrooms (porcini) - 150 grams;
bay leaf - 1 piece;
coriander in grains - 0.5 teaspoon;
thyme - 0.5 teaspoon;
dried parsley - 0.5 teaspoon;
cumin - 0.5 teaspoon;
vegetable oil - 1.5 tbsp. spoons;
salt, pepper, herbs.

How to make a filling for pies with cabbage

Thinly cut the cabbage using a special shredder.

Grate carrots for Korean vegetables. Peel and chop the onion.

Finely chop the pepper.

In a pan, pass the onions and carrots until clear over low heat.

Put cabbage and continue cooking until lightly browned. Stir.

Put chopped pepper on top of the cabbage, continue cooking under the lid.

Grind the mushrooms and put in the filling. Cook for 3 minutes on low heat.

Add salt, pepper, spices and cook for another 3 minutes under the lid.

Remove large spices, put the filling in a bowl. Cool, sprinkle with herbs.

The filling has a pleasant vegetable taste with the smell of spices and aromatic herbs. Cabbage turns out the right structure, it does not have excess juice.

This filling is suitable for yeast, savory pies and pies. It goes well with kefir dough. If you plan to store the filling, add greens before sculpting the products.