Who doesn't love homemade cakes? Even those who do not eat them love! As a child, we all ate pies prepared by grandmothers and mothers, and it was delicious and comfortable for us. There are a great variety of dough and filling options, let's cook delicious fried pies with sauerkraut in a pan today.

You can take your favorite dough, but I am forever in love with. It is prepared quickly and easily from the available products. Pies made from it are lush and very tasty. For the filling, take sauerkraut, onions and carrots.

Chop the onion finely, grate the carrots. Save vegetables with a little vegetable oil. I always add a teaspoon of butter for flavor.

We will try sauerkraut, if sourish - rinse in water and squeeze. You can simply add sauteed vegetables to the cabbage, but I prefer to stew the cabbage a little. Put the cabbage and vegetables in a frying pan, add a little water and simmer under a lid over medium heat for about 10 minutes, until the liquid evaporates. I recommend adding 1 tsp. sugar, the taste of the filling will be more harmonious.

Divide the dough into pieces of about 40g each. First, I form the balls, and then I roll them out with a rolling pin, making circles 4-5 mm thick.

Put the filling on the dough, about 1 tablespoon each, trying not to get on the edges, otherwise it will be difficult to pinch the pies.

Form the pies, turn them seam down.

Heat vegetable oil in a frying pan (there should be enough of it so that the level reaches the middle of the pies). Fry pies on both sides over medium heat. And now the fried pies with sauerkraut are ready! Delicate, delicious, soft - just delicious! We love adding butter to the pie, it makes any filling even tastier. We take a bite, add butter with a spoon - it melts immediately, so delicious!

Bon Appetit! With milk, with sweet tea - very tasty! The filling turns out to be so tasty, harmonious, a little sweet! Highly recommend!

1. The first step is to knead the dough. To do this, you need to slightly warm up the milk and add yeast with sugar to it. Mix thoroughly to dissolve the yeast. Add a pinch of salt, vegetable oil and gradually add the sifted flour. To make home-fried sauerkraut pies soft, it is important not to interrupt the dough with a lot of flour. When it's ready, cover with a towel or cling film and leave at no time.

2. While you can do cabbage. If it is excessively acidic, then it is better to send it first to the pan and simmer it slightly. Also, if desired, you can add a pinch of ground pepper to taste.

3. Now you can proceed to the process of forming the patties. Separate a small piece from the dough and smooth it on a surface sprinkled with flour. When the cake is ready, put a small amount of the filling in the middle.

4. Many do not know how to make sauerkraut pies fried so that they do not creep in the pan. The main recommendation is to try not to get the filling on the edges and carefully close up the seam.

5. When all the pies are molded, you can heat the vegetable oil in a pan and send the pies there. Fry on both sides until golden brown. There should really be quite a lot of oil. After cooking, place the pies on paper napkins to remove excess fat and serve.

Fried and baked pies with cabbage filling are loved by many. And although a vegetable with a hundred clothes without fasteners is available at any time of the year, I do not think that this is exactly the reason for the popularity of cabbage patties. After all, first of all, it is very, very tasty! The soft, slightly sour filling makes the baked goods so appetizing that it is simply impossible to tear yourself away from it! So I strongly do not recommend the guardians of a thin waist!

Unmatched filling for sauerkraut patties

Sauerkraut is a wonderful filling for fried and baked pies. Light sourness wonderfully fits into the flavor tandem with thin crunchy dough. You can say this is one of my favorite fillings.

For cooking you will need to take:

• 1 medium-sized bright orange carrot
• 1 small onion (regular yellow or white);
• 500-600 g sauerkraut;
• 3 tbsp. l. vegetable oil (any, but odorless).

Cooking procedure:

Scrape off the skin of the carrot or carefully cut it with a knife (if the root vegetable is "old"). Then chop with thin strips or use a coarse grater. Pour vegetable oil into the pan. Heat it up and add the carrots. While the carrots are fried, tackle the onions so you don't waste time. Peel the onion. Rinse and chop. It can be small, it can be larger - whoever loves it. Then send the slices to the carrots. Pass for a couple more minutes. Let the vegetables turn golden and brown, but don't overdo it. It's time to remember about cabbage. Squeeze it out of the brine and send it to a skillet with carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes remembering it in passing in order to prevent it and "forget" again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.

Fresh cabbage pie filling with tomato

By itself, fresh white cabbage does not have a pronounced taste and aroma. But this is for us, home cooks, only on hand. We will taste our cabbage filling for ruddy pies and pies using aromatic spices and sweet and sour tomato.

So what we need:

• white cabbage - 1 kg;
• small onion - 2 pcs.;
• medium carrot - 2 pcs. 4
• tomato paste - 6 tbsp l .;
• 1 tsp salt;
• 2 tsp Sahara;
• bay leaf - 1-2 pcs.;
• a pinch of red and black ground pepper;
• 2 glasses of hot water;
• some vegetable oil for frying onions with carrots.

Filling preparation method:

Chop the cabbage thinly. "Old" can be wrinkled with your hands to quickly become soft when stewing. Peel and wash the carrots and onions. Grate or cut carrots (as you are used to). Chop the onion into cubes. Fry vegetables in hot oil. Add cabbage strips. Mix well so that the fry is evenly distributed over the future filling. Add tomato paste diluted in a glass of warm water. Add another glass of water. Stir. Simmer the filling for fried fresh cabbage pies with tomato in a skillet without a lid, stirring occasionally, for 12-15 minutes. Then add spices, salt and sugar. Stir and cook until the liquid evaporates completely. It will take another 7-10 minutes.

Aromatic cabbage filling for pies (delicious recipe with mushrooms)

Mushrooms not only go well with cabbage, but also give the filling a delicate aroma and flavor. Therefore, the pies will turn out wonderfully well, be sure.

Make sure you have the following ingredients:

350 g of fresh white cabbage;

champignon mushrooms - 250 g;

leeks - 1 stalk;

refined vegetable oil - 1.5-2 tbsp. l .;

garlic - 1 clove;

black pepper - a pinch;

salt to taste.

How we will cook:

Peel the queen of our dish from the top sheets, wash. Chop into thin strips. Send to fry in a pan with half the specified amount of vegetable oil. While the cabbage strips are fried until soft, you will have time to finish off the other filling ingredients. But remember to stir occasionally to avoid burning. Peel the mushrooms from the film or just wash. Then cut into large cubes. Cut the white part of the leek into thin half rings. When the vegetable is done, transfer it to a bowl. And pour the mushrooms into a dry frying pan without oil, put on medium heat. Wait until all the liquid has evaporated from the mushrooms. Then pour the remaining oil into the skillet. Add the chopped onion and sauté everything together until golden brown. Pour the cabbage into the pan for the almost finished frying. Season with salt, pepper and add garlic, passed through a press. It remains only to stir, simmer for a minute or two and cool. And, of course, do not forget to try it before sculpting the pies. After all, undersalting or lack of spices in the filling is just as critical as oversalting. Everything should be in moderation.

And also pies with cabbage and eggs are very tasty. For a step-by-step recipe for making this filling, see.

So varied can be cabbage fillings for fried and baked pies and pies. Choose, Cook, Enjoy!

Sauerkraut patties are always a good idea! It is necessarily tasty, satisfying and very aromatic. You will try them only once and you will no longer be able to live without them!

Fried pies with sauerkraut

Products:

• sugar 15 gr
• vegetable oil 0.3 l
• flour 300 gr
• butter 15 gr
• milk 0.2 l
• 2 pinch salt
• dry yeast 10 gr
• sauerkraut 0.5 kg
• water 100 ml

The lightest and quickest option compared to the rest.

How to make sauerkraut fried pies:

Heat the milk, pour it into a deep bowl.

Pour in yeast, sugar and salt, let them dissolve.

Cut the butter and dissolve in a saucepan or microwave.

Allow to cool to at least room temperature.

Pour it into the rest of the ingredients, mix.

Then add flour using a sieve and knead the dough.

Crumple it, roll it into a ball and put it back into the bowl.

Cover and let it grow warm for two hours.

Taste the cabbage and, if it is very sour, put it in a colander or large sieve and rinse under cold water.

To make it softer, you need to stew it in a pan with water.

After twenty minutes, pour back onto a sieve and let the liquid drain.

Mash the dough, roll it into a thin circle.

Cut out medium-sized circles and place a spoonful of the filling on each of them.

Pinch the edges and let the pies steep a little more in the heat.

The remaining oil at this time is calcined in a deep frying pan or saucepan.

Spread the pies and fry until golden brown.

After that, pull out with a slotted spoon onto dry napkins.

Advice: you can use fresh yeast, but you will need twice as much.

Yeast pies with sauerkraut in the oven

If butter tarts are too high for you, try these. They will bake in the oven, which means they won't have as much oil in them.

Products:

• water 50 ml
• vegetable oil 280 ml
• kefir 250 ml
• yolk 1 pc.
• 2 pinch salt
• fresh yeast 15 gr
• sugar 5 gr
• milk 50 ml
• butter 100 gr
• flour 0.5 kg
• sauerkraut 500 gr
• bow 1 head

How to cook yeast pies with sauerkraut in the oven:

To prepare the dough, you just need to slightly warm the kefir.

Heat the water to the same temperature and pour it into a container.

Grind the yeast, add it and let it dissolve completely.

Add sugar and salt and mix.

Let stand for about fifteen minutes.

When time has passed, add kefir, soft butter and combine everything.

Place in a warm place for two hours to grow.

During this time, rinse the cabbage, if necessary.

Let it drain in a colander and then crumble it.

Peel the onion, rinse it and chop it.

Heat a little oil in a frying pan, add onions and be sure to cabbage.

Cook them, stirring occasionally, until the liquid evaporates.

After that, remove the filling from the heat and cool to room temperature.

Knead the grown dough and turn it into a layer.

Cut circles out of it and fill them with filling, pinch.

Put on a baking sheet covered with paper.

Let it stand for a while to rise.

Then mix the milk with the yolk.

Grease the pies with a brush and put them in the oven until golden brown.

Advice: To make the pies more satisfying, you can add a little bacon in the middle.

With sauerkraut and boiled egg

This option will turn out to be more satisfying than the previous ones, because there will be more nutrients in the filling.

Eggs and kale are a great combination.

Products:

• sugar 5 gr
• flour 0.4 kg
• dry yeast 10 gr
• milk 100 ml
• bow 2 heads
• spices to taste
• butter 100 gr
• eggs 5 pcs.
• sauerkraut 0.4 kg
• yolks 3 pcs.
• vegetable oil 200 ml
• water 0.1 l

How to make sauerkraut and boiled egg patties:

Warm water a little, mix with yeast until smooth.

Pour half of the flour into a bowl, but always through a sieve.

Combine all this and let it stand for an hour and a half.

When the mass doubles, add the yolks, salt everything and add sugar.

Heat the milk and pour it there.

Mix the soft butter with the rest of the flour and stir in with the rest of the ingredients.

Knead a soft and elastic dough, place in heat and let stand for another hour and a half.

During this time, prepare the filling and for this boil four eggs until fully cooked.

Cool, peel and crumble.

Squeeze the cabbage and, if necessary, rinse and drain.

Peel the onion and chop finely.

Heat a small amount of oil in a frying pan, add onion and cabbage.

Simmer, stirring occasionally, for ten minutes.

At the end, add eggs and mix everything thoroughly.

Mash the dough and roll it into a layer.

Cut out the circles, place a little filling on each of them.

Fold the tortillas in half, pinch the edges and place the patties on a baking sheet.

Grease them with the remaining egg, let it brew for a little.

Put the pies in the oven and bake for twenty minutes at 180 degrees.

Advice: you can sprinkle the surface of the patties with a small amount of sesame seeds.

Puff pastry preparation

Perhaps one of the fastest options for homemade pies. Everything will be ready in a little over an hour. It's delicious, satisfying and insanely crunchy!

Products:

• spices to taste
• sauerkraut 0.5 kg
• water 1.5 l
• puff pastry 550 gr
• vegetable oil 30 ml
• bow 1 head How to make puff pastry pies:

Pour water into a bowl and put the cabbage in it.

Remove to the stove and let it boil, cook for one hour.

After that, drain into a colander, drain and cool.

Peel and rinse the onion, finely chop it with a knife.

Heat some oil in a frying pan, add onion.

Simmer it, stirring occasionally, until soft.

Add cabbage, mix it all and bring to taste.

Get the dough in advance to defrost.

Place it on a floured surface.

Cut into squares of the same size.

Place a spoonful of the filling on each of them and connect the edges so that you get rolls.

Put the future pies on a baking sheet.

Put in the oven for 20-25 minutes at 210 degrees.

Advice: to make the pies lush, you can use puff yeast dough.

Quick recipe without yeast

Here is the fastest recipe for homemade sauerkraut pies. Just forty minutes - and you can pour tea and enjoy the conversation with your family.

Products:

• butter 10 gr
• soda 2 pinches
• sauerkraut 450 gr
• milk 0.5 l
• 2 pinch salt
• vegetable oil 260 ml
• sugar 5 gr
• flour 940 gr

How to make yeast-free patties:

Rinse the cabbage under running water, let it drain.

Then cut into thin threads, set aside.

Pour milk into a container, add salt, sugar and soda.

Mix all this thoroughly and add soft butter.

Add flour in parts and knead a soft, homogeneous dough.

Stir until it starts to move away from your hands.

Put on a work surface, knead and divide into equal parts.

Roll balls out of them, then roll them into cakes.

Place a little filling in the middle of each.

Fasten the edges and let stand for a while. During this time, ignite the oil.

Put the pies in it and fry until tender from all sides.

Advice: to better dissolve the components in the milk, it can be heated.

Cabbage pies with mushrooms

The following cabbage pies will be very flavorful due to the addition of mushrooms. Insanely delicious. Be sure to try it at your leisure.

Products:

• yeast dough 1 kg
• water 0.1 l
• dry mushrooms 120 gr
• chopped dill 30 gr
• egg 1 pc.
• sauerkraut 0.8 kg
• onion 2 pcs.
• butter 40 gr
• spices to taste

How to make cabbage pies with mushrooms:

Soak the mushrooms, let it brew for two hours.

Rinse the cabbage and put it in a colander, let it drain.

Peel and rinse the onion, chop into cubes.

Put butter in a frying pan and dissolve it.

Add onion, cook until soft, then add mushrooms.

Simmer everything together, stirring occasionally, for ten minutes.

Remove the onion and mushrooms, leave the oil.

Place the cabbage there, add water and simmer for forty minutes.

Add dill to cabbage along with mushrooms and onions, season.

Knead the dough, roll it out and cut out circles.

Put a little filling in the center of each, fasten the edges.

Put the finished pies on a baking sheet, let them brew for fifteen minutes.

Then put in the oven for twenty minutes at medium temperature.

Advice: For a bright color and aroma, you can add a little sweet paprika to the cabbage.

Pies stuffed with cabbage and minced meat

Probably, this recipe will be as satisfying as any main course. The filling of the pies will contain a lot of juicy meat, sauerkraut and a lot of taste!

Products:

• bow 1 head
• dry yeast 25 gr
• minced meat 0.3 kg
• egg 1 pc.
• spices to taste
• butter 250 gr
• flour 1 kg
• sugar 5 gr
• sauerkraut 300 gr
• milk 0.5 l
• vegetable oil 250 ml How to make pies stuffed with cabbage and minced meat:

Pass the flour through a sieve into a deep bowl.

Add milk, which is heated until warm, to it.

There is also soft butter, yeast, spices and sugar.

Mix all this thoroughly until completely homogeneous.

Roll the finished dough into a ball, put in a bowl, cover and send to the refrigerator for half an hour.

Peel and chop the onion, fry in oil until soft.

Put the minced meat on it, add spices and simmer everything together until tender.

Then put the onion with minced meat in a bowl to cool.

Put cabbage in a frying pan and simmer until soft.

Mix cabbage with meat and cool everything together.

Knead and roll the dough, cut out circles.

Place a spoonful of filling in the center of each.

Fasten the edges and let the pies grow a little.

During this time, heat the deep fat and fry the pies in it until golden brown.

Advice: you can add a little garlic to the filling for piquancy.

The room where the dough is prepared must be warm, without drafts. Yeast loves warmth, only in such conditions they actively work.

To make your pies as appetizing, tasty and beautiful as possible, do not forget to grease them. This can be an egg, yolk, salt water, butter, or milk.

Bon Appetit!

First of all, let's prepare the cabbage. Fill it with 1.5 liters of water, bring to a boil, reduce heat and cook for about 1 hour. It all depends on your taste, someone loves cabbage with a slight crunch, someone loves a softer one. Then we put the cabbage in a colander. When it cools down, squeeze it out thoroughly.

Finely chop the onion and send it to fry in vegetable oil, not forgetting to stir occasionally.

I prepared the filling for smoked sausage pies with a distinct taste. You can make pies stuffed only with sauerkraut, but with smoked meats, the baked goods are especially tasty.

Cut the sausage into small pieces and when the onion becomes transparent, send the chopped sausage to it. We continue to fry together, stirring occasionally, until the onion is lightly golden. Combine with cabbage. Pepper and salt to taste (we did not salt).

Defrost the dough at room temperature and cut into strips 10-12 centimeters wide.

And then we cut into squares.

Put the sauerkraut and sausage filling on each square. Break the egg into a bowl and combine the yolk with the protein with a fork. Lubricate the edges of the pie with an egg, trying to prevent the egg from falling on the cut line (if the egg falls on the cut line, the pies will not "grow" well in the oven).

Press the opposite edges of the dough.

You can press the edges of the dough with the tips of the tines of a fork or you can cut it with a zigzag wheel.

Sprinkle the baking sheet with water. We spread pies with sauerkraut on it, grease them with an egg, again, without touching the cut line, send them to the oven, preheated to 210 degrees, for 20-25 minutes.

The cakes should be golden brown.

Delicate pies with a crispy crust and incredibly tasty sauerkraut and sausage filling are ready. I advise you to cook!

Bon Appetit!