Pies with cabbage made from yeast dough with kefir. Pies with cabbage on kefir (Fried) Quick pies on kefir with cabbage

Sometimes, if you don’t have the time or desire to tinker with yeast dough, the option of making pies with kefir dough helps out. Surprisingly, they also turn out very soft and tender. It is very important here when kneading the dough not to overdo it with flour. And it’s better not to report it than to shift it. A very soft dough is kneaded, similar in structure to yeast dough.

Try it and you will be rewarded with the delight of your household; they don’t know that our dough is simple and quick.

So, to prepare fried pies with cabbage on kefir (in a frying pan), we take all of the above products.

First, let's prepare the filling. To do this, chop the young cabbage into smaller pieces.

Chop the onions and grate the carrots. You don’t have to add carrots, but it makes the filling look much more elegant.

Fry the onion in a couple of tablespoons of vegetable oil, then add the carrots. Fry everything a little while stirring and add a little salt.

Then add cabbage. Stir-fry without letting the cabbage brown. As soon as it reduces a little in volume, pour in half a glass of water and simmer until the cabbage is as soft as you like. I have it young and it cooked quite quickly. Add salt to your taste. No spices or dressings are needed here; you want to get the delicate taste of young cabbage.

This is the filling we get at the end. Transfer it to a plate to cool quickly.

Now let's prepare the dough. To do this, mix the egg, kefir, salt and sugar. Add soda and mix everything thoroughly with a hand whisk. The mixture will increase in size and bubble. Let it sit for a couple of minutes and pour in the oil.

Then sift a glass of flour.

Mix with a spoon. Gradually add a second glass of flour, kneading the dough and observing its consistency.

It turns out very soft, sticky, similar to yeast. You can grease your hands with oil to make it easier to knead the soft dough. Let it sit for 15-20 minutes under a towel.

I dusted this bun with flour. Some people work only with butter without adding flour, but I like to work with flour, adding it to the surface of the table and hands as needed.

Divide the dough into equal balls. Their size is arbitrary, depending on this the number of pies will come out. From this set of products I got 14 pies. Flatten each ball into a flat cake, place the filling in the center and form a pie, carefully pinching the edges.

Turn the pies seam side down and flatten. We will have fried pies and therefore we need time to fry both sides in the pan.

Fry on both sides in heated vegetable oil. Place on napkins. If the pies are fried in properly heated oil, they leave almost no marks on the napkin. If the oil is low-heated, the pies absorb the oil like a sponge.

Pies with cabbage and kefir fried in a frying pan are ready. They can be served with tea or sour cream.

They turned out very soft, help yourself. Enjoy!

Step 1: Prepare the dough.

We start preparing the dough by mixing kefir and soda. To do this, place both ingredients in a deep plate and mix thoroughly. A reaction should occur, so the mixture will begin to hiss characteristically. Let her stand 5 minutes. Then add vegetable oil, salt and half of the prepared flour to kefir and soda. Flour should be gradually mixed in, sifting it through a strainer. Whisk the dough until smooth. Try to break up all the flour lumps.

Then begin gradually adding the remaining flour until you get a homogeneous, smooth and elastic mass. Leave the resulting elastic dough in a warm place after kneading. 15-20 minutes. This time should be just enough to prepare the filling for the pies.

Step 2: Prepare the cabbage.

The cabbage should be washed thoroughly, removing even the smallest grains of sand. Be sure to remove withered, yellowed and gray leaves, and do not forget to also remove the bitter stalk.
Place clean cabbage leaves on a cutting board and chop into thin strips. The smaller the cabbage pieces, the more tender the filling in the finished pies will be.

Step 3: Prepare the carrots.

Be sure to peel the carrots; it is best to use a special knife for peeling vegetables. Rinse the purified ingredient under running warm water, then chop it using a vegetable chopping knife or, if you do not have such a kitchen appliance, you can use a regular coarse grater.

Step 4: Prepare the onion.

Remove the skin from the onion and cut off the ends. After peeling, rinse the vegetable with cold water and, without wiping it dry, chop into small cubes. Fry the crushed ingredient in a frying pan with a small amount of vegetable oil until transparent, but not golden. Important: if you want the onion to be almost invisible and only have a slight taste, then you can grate it, but then skip the step of frying this ingredient, just add it to other vegetables.

Step 5: Prepare the filling.

Place the shredded cabbage leaves and carrots in a saucepan, add salt, a mixture of ground peppers and a very small amount of hot water. Let the vegetables simmer covered over low heat for 10-12 minutes. When the ingredients soften a little, remove them from the heat, add the fried onions and tomato paste. Stir. If required, add more salt and other spices. That's all, the filling is ready, proceed to forming the pies.

Step 6: Form the pies.

First, prepare your work surface by dusting the countertop and rolling pin with flour. Now pinch off a small piece of the dough, roll it into a ball in your palms, and then use a rolling pin to flatten the dough, making a flat cake. Important: When working with the dough, your hands must be dry to avoid sticking.

Place about one to one and a half tablespoons of filling in the middle of the flatbread. Pull the edges of the dough towards the center and press tightly together to form a seam. Check if there are any small holes in the workpiece, otherwise the filling may simply escape out. If everything is in order, then continue to form the pies until you have used up all the prepared dough and filling.

Step 7: Bake the pies.

Preheat oven to 200 degrees Celsius. In the meantime, it reaches the desired temperature, start preparing the baking sheet. To do this, grease it well with vegetable oil. Place cabbage pies on a baking sheet, seam side down. Important: leave some space between the baking pieces, because during the cooking process they can increase in size and simply stick to each other. Everything is ready to send the pieces to the oven. You need to bake pies with cabbage for 20 minutes. After this time, remove the finished baked goods from the oven and let them cool for about 5-10 minutes, then proceed to serve.

Step 8: Serve the cabbage pies.

Serve ready-made pies with cabbage to the table as an afternoon snack or instead of bread with soups and broths. Or you can simply have an unscheduled family tea party and enjoy aromatic and delicious homemade pies, washing down the meal with your favorite hot drink. But don’t get carried away, because frequent consumption of baked goods can negatively affect your figure.
Bon appetit!

If desired, you can also add fresh green onions and chicken eggs to the filling.

If you are not a big fan of tomato paste, then you can completely do without it.

Kefir dough is not difficult to prepare, but it is very demanding on the quality of the products, so choose only fresh ingredients of the highest quality.

Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.

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Every housewife knows that baking dough can be prepared according to different recipes: with or without yeast, puff pastry, fluffy, shortbread.

Most often I make dough with sour cream, but today there was no sour cream in my refrigerator, so I made pies with cabbage using kefir.

I don’t like adding yeast, because it gives the cabbage filling a slight sourness, which I personally don’t really like.

So let's see what I came up with!

For kefir pies you will need:

Wheat flour - 3 cups;
Kefir – 1 glass;
Chicken egg – 1 pc.;
Baking soda - on the tip of a knife;
Salt - on the tip of the knife;
Vegetable oil - how much will be needed;
Cabbage – ½ head (for filling).

So, first you need to knead the dough. For this we need a deep bowl. Pour flour into a bowl. Add soda and salt. Break a couple of chicken eggs. Pour in kefir.

All that remains is to knead the dough with your hands. It should be tight.

While the dough is “resting” you need to start filling the pies. For me it will be cabbage. The cabbage must be finely chopped.

Then simmer it in vegetable oil until slightly brown. Wait until the stewed cabbage cools completely.

Now you can start shaping the pies themselves. To do this, you need to cut off a small piece of the dough.

Roll out the dough into a flat cake. Make sure that the cake is not too thick. Kefir dough rises very well when frying.

Place the filling in the center of the tortilla.

Seal the edges of the cake tightly, forming a pie shape.

Pour enough sunflower oil into the frying pan and wait until it heats up. Place the pies on the frying pan.

Fry the pies on both sides until nice and slightly brown over low heat.

Place the finished pies in a deep bowl and cover with a towel for 5-10 minutes.

That's it, kefir pies are ready! They turned out incredibly fluffy and tender.

Enjoy your tea!

The king of pies is, of course, the yeast pie. With meat and fish, rice with mushrooms and cabbage, sweet, cheesy. But yeast dough is a labor-intensive thing. So want a pie, but don't have time? You can bake a great cabbage pie with kefir! The dough will not be sour, but fresh, but no less tasty and soft. Kefir allows you to prepare different types of dough - with soda and yeast, aspic and shortbread.

It doesn’t take much time to prepare, but the dish will be tasty, satisfying, and can be served to unexpected guests or prepared for a family dinner.

Jellied cabbage pie with kefir is prepared very quickly. Its essence is that the dough turns out to be quite liquid; the filling is poured with it. By the way, you can use anything you like to fill the jellied pie. For example, canned fish with boiled rice, fried chicken, stewed or fried vegetables, etc. are perfect. But cabbage is a classic of the genre.

Since the dough cooks and bakes quite quickly, prepare the filling first.

Procedure:

Melt a tablespoon of butter in a frying pan.
Place the shredded half of a head of cabbage in oil and simmer openly.
In principle, such cabbage can already be used as a filling. If you want to further refine and soften the taste of the vegetable, do not regret a couple of boiled and chopped eggs and young fresh dill. Mix everything and add salt to taste. Add black pepper or a little grated nutmeg.

Important: When preparing fresh cabbage (for frying or stewing in a frying pan), it is not recommended to cover the dish with a lid. Otherwise, the cabbage will acquire a bitter taste.

For the test you will need:

kefir - one and a half glasses. Instead, you can use any fermented milk product;
a pair of eggs;
1.5-2 cups premium flour;
a pinch of salt and the same amount of soda.

Progress:

Pour kefir into a deep container and add eggs to it.
Add salt and soda.
Mix everything well.
Add flour in portions, focusing on the thickness of the dough. It shouldn't be too dense.
Place the cabbage in a greased frying pan with high sides, smooth it out and pour the dough on top.
By this time you should already have the oven preheated to about 180 degrees. Continue baking the pie at this temperature until done.

Recipe with sauerkraut on kefir

Sauerkraut is suitable for kefir jellied pie. This is probably the fastest cabbage pie because you don't have to chop vegetables for frying. The filling is sour-spicy, salty, it goes well with the jellied dough.

Squeeze the cabbage; if it is very sour, rinse with cold water.

Next, fry the finely chopped onion in a frying pan with vegetable oil until the onion becomes transparent. Place the squeezed cabbage into the frying pan with the onions and simmer until soft. Once all the excess water has come out, you can sprinkle with ground black pepper and add a little sugar to the filling if it is too sour.

Lazy cabbage pie

The dough for this pie is made from the following products:

a glass of kefir (200 grams);
a pinch of salt;
a small spoon of soda;
3 small spoons of sugar;
three eggs;
7 tablespoons of flour (take as much as a spoonful, heaped).

For filling:

cabbage forks weighing about a kilogram;
parsley, dill, you can add spinach leaves;
salt to taste;
butter.

Progress:

Put the oven to heat up.
Prepare the filling by chopping the cabbage and simmering it in oil in a frying pan. Add salt. You can limit yourself to this at this stage, but to combine the main component, we recommend adding one raw egg to the cabbage filling. Mix all ingredients for the dough.
Place half of the dough in a well-greased pan, then place the cabbage on top of the dough. Next, cover the filling with the second part of the dough.
Place the mold in a hot oven and leave to bake at 180 degrees. Readiness to determine as usual - by inserting a dry toothpick into the pie.

Cabbage pie with kefir - a classic recipe

Very quickly, literally quickly, you can make a yeast-free pie with cabbage. It will require a couple of eggs, beaten with a glass of kefir, half a teaspoon of salt, three tablespoons of butter - butter or vegetable. After stirring, add two cups of flour, mixed in advance with half a teaspoon of soda. The result is a simple dough that will rise due to the reaction of kefir acid with soda.

You can make any filling for such a pie - cabbage or rice.

On kefir with yeast

With kefir you get an excellent fluffy yeast dough. A little more troublesome preparation will be rewarded with an appetizing appearance of the product and the excellent spirit of a real yeast pie. You can prepare the dough either using sponge or using a straight method. The difference is that with the sponge method, the dough is first prepared in a small amount of liquid in water with the addition of flour. With the non-pair method, all components are connected at the same time. But kefir gives ordinary yeast dough even more lightness and airiness.

Here's how to prepare classic yeast dough with kefir.

Required:

half a kilo of sifted wheat flour;
200 g kefir;
100 g purified sunflower oil;
a teaspoon of sugar and salt;
a small packet of dry yeast;
cabbage and carrots for preparing the filling.

Sequencing:

Heat the kefir in a small saucepan until it curdles a little.
Add vegetable oil to the warm whey and cottage cheese and mix. Add sugar and salt.
Pour yeast into the sifted flour, mix the dry mixture and add it to the oil-kefir base. Knead the dough. It should not be too steep, otherwise the product will turn out tough.
Leave the dough in the form of a bun in the bag to rise.
When the dough has risen, divide it in half.
Place a rolled out piece of one piece of dough on oiled parchment or baking mat.
Place cabbage, fried with carrots, on top of the dough.
Roll out the same piece from the second part and cover the cabbage filling with it. Pinch the edges.
After half an hour, when the dough in the pie has risen, grease the surface with any mixture to form a beautiful crust when baking. You can moisten it with milk, sugar water, grease with a loose egg.
Bake with the oven heated to 180 degrees until done, this is about half an hour.