{"id":359,"date":"2023-02-28T20:33:45","date_gmt":"2023-02-28T18:33:45","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=359"},"modified":"2023-02-28T20:33:46","modified_gmt":"2023-02-28T18:33:46","slug":"a-very-tasty-and-quick-recipe-for-pies-with-cabbage","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=359","title":{"rendered":"A very tasty and quick recipe for pies with cabbage"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Even after cooling, the dough does not lose its taste qualities: it is just as soft, airy, tasty and not rubbery at all.&nbsp;We will not boil or fry the cabbage for the filling, but it turns out very tasty and soft.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.receptydoma.top\/wp-content\/uploads\/2023\/02\/mmm-920x518-1.jpg\" alt=\"\" class=\"wp-image-22441\"\/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">For cooking you will need:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>kefir (2.5%) &#8211; 500 ml;<\/li>\n\n\n\n<li>dry yeast &#8211; 3 g;<\/li>\n\n\n\n<li>egg &#8211; 1 pc.;<\/li>\n\n\n\n<li>sugar &#8211; 1 tablespoon;<\/li>\n\n\n\n<li>salt &#8211; 1 tsp.&nbsp;(without slide);<\/li>\n\n\n\n<li>vegetable oil &#8211; 50 ml;<\/li>\n\n\n\n<li>flour &#8211; 750-800 g;<\/li>\n\n\n\n<li>soda &#8211; 1 tsp.&nbsp;(without slide);<\/li>\n\n\n\n<li>butter &#8211; 50 g.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Necessary ingredients for the filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>cabbage &#8211; 600 g;<\/li>\n\n\n\n<li>onion &#8211; 1 pc.;<\/li>\n\n\n\n<li>salt to taste;<\/li>\n\n\n\n<li>ground black pepper &#8211; to taste;<\/li>\n\n\n\n<li>butter &#8211; 50 g;<\/li>\n\n\n\n<li>vegetable oil &#8211; 30 ml.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">The cooking process<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Let&#8217;s start with the filling.&nbsp;Finely chop the cabbage.&nbsp;We take a large saucepan, transfer the shredded cabbage into it and pour boiling water over it.&nbsp;We leave it for 5-10 minutes under a closed lid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut the onion into quarters and fry it until transparent, literally for 1 minute.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the meantime, the cabbage has softened, transfer it to a sieve and let it cool a little.&nbsp;We squeeze out the water well and transfer it to the onion.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add salt and ground black pepper to taste, as well as a small piece of soft butter.&nbsp;Stir and, as soon as the butter has melted, turn off the stove.&nbsp;Cabbage filling is ready, let it cool down.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And now let&#8217;s get to the dough.&nbsp;Pour 3 g of dry yeast into 500 ml of warm kefir, mix and leave for a couple of minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Break 1 egg into a bowl, add 1 tbsp.&nbsp;sugar, 1 tsp.&nbsp;salt (without bitterness) and 50 ml of odorless vegetable oil.&nbsp;Mix with a whisk until smooth and pour kefir with yeast.&nbsp;Yeast is not felt in the dough, but due to its addition, the dough will be soft, porous and tasty.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And now we begin to introduce sifted flour in parts.&nbsp;Do not forget to add 1 tsp.&nbsp;soda without bitters.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the dough has gathered into a single lump, we move to work on the table.&nbsp;Knead until smooth, and at the end of the kneading, add a piece of soft butter in parts.&nbsp;As a result, the dough will be elastic, will not stick to your hands and will remain soft and tender.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We put it back in the bowl, cover it with a thin towel and let it stand for 30-40 minutes in a warm place.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After half an hour, the dough is ready, by that time the filling has cooled.&nbsp;Grease the table and hands with oil, pinch off a small piece of dough and roll it into a ball.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Note!From this amount of dough, you will get approximately 21-22 pies.<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">We take a ball of dough and stretch it to the side with our hands.&nbsp;The thickness should be optimal &#8211; neither thick nor thin, so that the dough does not tear and is fried well.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We spread the cabbage filling in the center (it is better to do this with a fork, it will roll off the spoon) and pinch the edges well.&nbsp;This is how we mold all the pies.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour a sufficient amount of oil into the pan, heat it and lay out the patties.&nbsp;We immediately turn them over and then fry them until golden, but we do it over moderate heat.&nbsp;If you fry too hard, your dough will brown quickly, and the inside will remain raw.&nbsp;Transfer the finished patties to a plate with a paper towel to drain the excess oil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This dough recipe is very successful, the cakes stay soft throughout, they are very tasty and airy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Even after cooling, the dough does not lose its taste qualities: it is just as soft, airy, tasty and not rubbery at all.&nbsp;We will not boil or fry the cabbage [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=359"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/359\/revisions"}],"predecessor-version":[{"id":361,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/359\/revisions\/361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/360"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}