Ingredients for making pies with cabbage and apples.
For the test:
- Granular dry yeast 1 sachet (15 grams or 1.5 tablespoons)
- Sugar 3 tablespoons
- Butter 200 grams
- Purified water 500 milliliters for dough and how much is needed for blanching
- Salt 1 teaspoon
- Wheat flour about 6 cups
- 1 chicken egg (for lubrication)
- Fresh white cabbage 800 grams
- Apple (sweet and sour) 5-6 pieces (average)
- Salt 2 teaspoons or to taste
- Ground allspice to taste
- Refined vegetable oil 4-5 tablespoons
- Main ingredients: Cabbage, Apple, Butter, Flour, Sugar
- Serving: 38 servings
- World Cuisine
Kitchen scales, teaspoon, tablespoon, cutting board - 2 pieces, kitchen knife - 2 pieces, paper kitchen towels, stove, oven, stewpan, fine mesh sieve, wooden or silicone kitchen spatula, deep bowl - 2 pieces, colander, glass (capacity 250 milliliters), metal kitchen spatula, rolling pin, grater, non-stick baking sheet - 2 pieces, baking paper, kitchen potholders, metal grill from the oven, tableware for serving.
Cooking pies with cabbage and apples:
Step 1: prepare the oil and water.
First, pour the desired amount of purified water into a small stewpan and put it on medium heat. Then we print out the package with the butter, use a sharp kitchen knife to divide it into cubes and after a few minutes send it to the boiled liquid. Melt the fat to a homogeneous consistency without lumps, periodically shaking it with water with a wooden or silicone kitchen spatula. As soon as the mixture acquires the desired structure, remove it from the stove, put it near the ajar window and cool for about up to 30-35 degrees Celsius, so that it becomes warm, but does not stay hot, in extreme cases, if it cools very much, you can heat it again!
Step 2: prepare the dry mixture.
Meanwhile, through a sieve with a fine mesh, we sift about 5 cups of wheat flour into a deep bowl, now it will become more loose, dried, and also get rid of any kind of litter. In the same dish, add dry granular yeast, granulated sugar, salt and loosen these products with a tablespoon to a homogeneous consistency.
Step 3: prepare the dough.
Then we make a small depression in the dry mixture - a funnel and pour in a warm, greasy liquid from melted butter and water. In a circular motion clockwise, we begin to knead a prefabricated flour with a tablespoon. If there is little flour, sow it in a bowl without stopping the process.
When the kitchen appliance ceases to help, we spread the dough on the countertop and continue to knead with our hands until it acquires a non-sticky, elastic, uniform structure.
Then we roll it into a ball, again send it into a bowl, cover it with a kitchen towel and set it in a warm place for 1.5 hours, for example, near the included stove.
Step 4: prepare the cabbage for the filling.
We don’t lose a minute, we start filling, but first we heat about half the teapot of purified water over medium heat. We take a small piece of fresh white cabbage and use a kitchen knife to remove almost always damaged or heavily contaminated leaves from its surface. Then we rinse the vegetable, dry it with paper kitchen towels, send it to a cutting board, chop it with a long straw 4-5 mm thick and send it to a deep pan or bowl.
Pour boiling water over the cabbage and leave it on it. 15 minutes. Then we recline in a colander, cool under trickles of cold running water and squeeze it well from excess liquid.
Step 5: prepare the apples for the filling.
Now we wash the apples, dip them with paper towels, divide each half into 2 equal halves with a clean knife, cut out a core with seeds and stalks from them and remove the skin if desired. After that, on a new board we cut the fruit pulp into 1 centimeter cubes or simply chop it on a very coarse grater and move on.
Step 6: prepare the filling.
We put a deep frying pan on a small fire and pour vegetable oil into it. After a few minutes, dip the chopped cabbage into the preheated fat and cook it for 5-7 minutes to semi-softness, as well as a very light coating of a delicate crust. Then we add apples, a little allspice to the vegetable and simmer them together under a slightly covered lid for 5 more minutes, not forgetting to stir occasionally so that the mass does not burn. Then we remove the filling from the plate, season it with salt, again loosen everything to a homogeneous consistency and cool the aromatic mass to room temperature.
Step 7: form pies with cabbage and apples.
After about 1.5 hours, turn on the oven to preheat in 180 degrees celsius, lightly beat a raw chicken egg with a table fork in a small deep bowl and cover several non-stick baking sheets with sheets of baking paper.
Then we spread the infused dough on the countertop, previously crushed with a small layer of flour, and slightly crush it.
Next, using a metal kitchen spatula, divide it into 2 equal parts. In turn, we roll each sausage with an approximate diameter of 5-6 centimeters and cut them across into portions with a width of 2 to 2.5 centimeters. Roll pieces on all sides in flour, roll out with a rolling pin into round seams 1 cm thick and spread about 1.5-2 tablespoons of cabbage-apple filling in the middle of the round ones.
We take one cake in our hands, connect the edges, pinch them firmly with our fingers so that there are no cracks, and give the product a puffy oval shape. In the same way we sculpt the rest of the pies and put them on the prepared baking sheets, so that they lie at a small distance from each other, 2-3 centimeters of free space will be enough. We put still raw muffin in a warm place on 20-25 minutes and after that we proceed to the final step.
Step 8: bake pies with cabbage and apples.
When the pies are infused, with a baking brush, grease them with a beaten chicken egg and put in the oven, heated to the desired temperature, on 20-25 minutes, for which they are fully baked, and also covered with a charming beige-brown crust. It is better to place one baking sheet on the upper rack, and the second on the bottom and after about 10-12 minutes swap them.
When the flour products reach the desired consistency, we pull the kitchen gloves in our hands, rearrange the fragrant products on the countertop. Using a kitchen spatula, we transfer them to a metal wire rack, allow it to cool to room temperature, and you can taste it!
Step 9: serve the pies with cabbage and apples.
Pies with cabbage and apples are served warm or chilled as an excellent addition to a hearty lunch or dinner or as a full breakfast and afternoon snack. They will also perfectly complement any festive table, giving it a touch of color, making a pleasant variety. You can serve them on a tray, a large flat dish or in portions on plates, optionally adding each sour cream or cream. The taste of such pastries turns out to be simply gorgeous - airy dough plus sweet-sour-salty, very fragrant filling, so cook with pleasure and enjoy homemade baking!
Enjoy your meal!
- very often, to give the filling a more sour taste, it is stewed with the addition of tomato paste, as well as some spices, for example, bay leaf, oregano, hyssop, rosemary and, of course, any kind of ground pepper;
- if desired, the formed pies can be given a more flattened thin shape in the form of an oval cake and fry them in a pan in a large amount of vegetable oil, heated to about 100-110 degrees Celsius, as in deep fat;
- A great alternative to purified water - milk or slightly heated kefir, and butter in the dough - ordinary vegetable or margarine of the highest grade.