Are you planning to cook products with cabbage filling? Then you should know how to properly make delicious stewed young cabbage for filling in pies, pies, dumplings. Step-by-step recipe with a photo. Video recipe.
Pies can be prepared in many ways and each time surprise your family with new combinations of tastes, presentation form and filling options. From this article you will learn how to make stewed young cabbage for filling into pies, pies, dumplings, rolls … Because baked goods with cabbage filling are especially tasty. Therefore, in this review, we will talk about how to cook it correctly so that the products are especially tasty. It may seem to you that there is nothing difficult in cooking stewed cabbage. However, without knowing some of the subtleties, it will not turn out tasty, and accordingly, baked goods will not be tasty either. After all, the final result of your labors (pies, dumplings …) depends on the taste of the filling.
Such cabbage can be prepared not only for filling, but also as a separate dish or as a warm salad. If desired, you can supplement it with onions, carrots, tomatoes, tomato paste, tomato juice, sour cream, spices, herbs and other products that will enrich its taste. A particularly good filling is obtained from young early cabbage varieties. However, you can also cook it with late cabbage. If you decide to cook a dish of late cabbage, then you need to cut it into very thin strips, lightly salt and mash it very well with your hands. In this state, leave it to lie down for 10-15 minutes, and only then start stewing. Old cabbage will take much longer to cook than older cabbage. This usually takes about an hour.
- Caloric content per 100 g - 80 kcal.
- Servings - 500-700 g
- Cooking time - 45 minutes
Ingredients:
- Young white cabbage - 1 medium-sized head of cabbage
- Carrots - 1 pc.
- Ground black pepper - a pinch
- Tomato paste - 2-3 tablespoons
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
Step-by-step preparation of stewed young cabbage for filling in pies, pies, dumplings, recipe with photo:
1. Remove the top inflorescences from the cabbage head. they are usually dirty. Wash the cabbage, dry it with a paper towel and chop into thin strips 3-5 mm thick. Put the pan on the stove, add vegetable oil and heat. Add the cabbage and season with salt.
2. Fry the cabbage for 5-7 minutes and add the carrots, which were previously peeled and grated on a coarse grater.
3. Continue to fry the cabbage over medium heat, stirring occasionally.
4. Season the cabbage with ground black pepper.
5. Add tomato paste to cabbage and pour in 50-75 ml of drinking water.
6. Stir the cabbage, bring to a boil and cover the pan. Simmer the heat and simmer the cabbage for half an hour until soft. Braised young cabbage for filling in pies, pies, dumplings should be moderately soft, keep their shape and not decay. Before using it for the filling, first cool the stewed cabbage well.
See also a video recipe on how to cook stewed cabbage for filling in pastries.
