How tasty the pies with cabbage will turn out depends not only on properly prepared dough, but also on the filling - you also need to know how to cook it. I offer you a step-by-step recipe with photos of the filling for cabbage pies. The filling turns out very tasty, the patties are even more tasty.
If the cabbage is harsh or, on the contrary, too juicy, then in the first case it will remain tough, it will not have time to soften, and in the second case it may become slack when proofed or not baked from below.
Finished cabbage can be considered when almost all of the liquid has evaporated during extinguishing, and the cabbage itself has become soft, but not overexposed by fire.
For the best taste, chopped tomatoes, tomato, tomato paste are added to the filling and seasoned with ground pepper or other spices of your choice. It is better to prepare the stuffing in advance before putting the dough on the dough so that the cabbage has time to cool down and gain flavor.
- white cabbage forks - 1 kg;
- carrots - 2 pieces;
- onions - 1-2 heads;
- fleshy tomatoes - 5-6 pieces;
- salt - to taste;
- vegetable oil - 4-5 Art. l;
- ground black pepper - 0.5 tsp;
- hot pepper or sweet pepper - 0.5 tsp;
- curry seasoning - 1 tsp. (optional).
How to make a pie stuffing
Prepare the vegetables in the order in which they will be added to the pan. First, chop carrots with fine chips and cut onions into cube.
Thinly chop the cabbage using a very sharp knife or shredder (you can use a food processor with a suitable nozzle).
After stirring three tablespoons of butter in a pan, spread the onion and let it reach transparency. Then add the carrots. After stirring, lightly fry the vegetables to avoid burning.
Pour the rest of the oil, warming up. Portions lay out the cabbage, mixing with roasted vegetables. Salted cabbage to give juice faster and do not have to add water.
Cover with lid, stew cabbage for 20-25 minutes on low heat. Periodically open and check whether there is enough liquid and oil, in a dry frying pan the cabbage will quickly burn and will taste bitter. When the cabbage is softened, but still remains half-cooked, pour in grated tomatoes.
Without covering with a lid, we continue to stew the cabbage for another 20-25 minutes or less / more, to the desired degree of softening. Seasoning the cabbage with spices to your own taste and discretion. We give to extinguish for about five minutes, then lay out from the pan in a plate and cool to room temperature.
Moderately juicy, slightly sharp cabbage filling is suitable for making pies from any dough, both baked and fried.
Good luck baking and bon appetit!