Patties with cabbage - fragrant baking with their own hands

Fragrant, nourishing and such beckoning with their blushpies with cabbage have always been a favorite dish in my family. Every week, as soon as Saturday came, we gathered in the kitchen and started to create together. Sister kneaded the dough, Dad shredded cabbage, only he knew how to do it quickly and subtly, my mother extinguished cabbage, and I cooked eggs and made pies, but I managed to do so that during cooking they did not burst open from the heat. Surprising were the times, the whole family in the kitchen is busy with their own business, each contributes its own feasible contribution to the creation of delicious pies for tea, which then were woven for a sweet soul on the first day.

Pies with cabbage we have always been different. We made them from different varieties of cabbage, with the addition of eggs or onions, laid carrots and fish, mushrooms and cranberries, used potatoes, meat, made wonderful pies with sauerkraut. We also did the dough differently: on water and yogurt, on milk, with yeast and without them, flaky and sandy. Patties we not only baked, but also fried in oil and on cracklings. Many years have passed, and it is still difficult for me to find more tasty pies with cabbage than we baked then, the whole family.

Of course, every landlady has her own recipe, but II'll tell you how we did it. Maybe someone will like it, and pies with cabbage will become someone's family tradition. After all, during the cooking the whole family will be assembled, but is not this the main thing in our time, when everyone tries to close in their own world, hammered into a deaf case?

To get fragrant patties with cabbage,you need to properly prepare the filling. To do this, you need to choose fresh cabbage (it is juicier), very finely chopped and stewed with cream, adding to the preference. When the cabbage is extinguished, it is necessary to throw it into a colander and shake it several times to drain all the juice, add fresh white butter and overdrink. If desired, you can put a finely chopped large egg or fresh green feather on a cabbage. Cabbage can also be stewed with onions, but add it very little, so that it does not interrupt, but adds flavor.

For modeling pies you can choose or makepuff pastry, before you start working with it you need to let it stand warm under a thick towel to make the dough "come to life." Then knead and roll in a not very thin layer. The resulting layer is cut into squares or a cup with wide edges cut in it circles. The prepared filling should be put on the middle of the prepared dough and, having raised the edges, snap them from above. The dough should densely "embrace" the cabbage, but it is undesirable that it breaks. To protect the cracks, they can be slightly twisted.

The resulting pies with cabbage should be on topcover with an egg, put into an oven, heated to 200 ° C, and bake until golden. While the pies are prepared, cook creamy white butter and a pinch of sugar and melt on the fire. Finished puff pastry with cabbage, taken out of the oven, cover with the resulting mixture, then cover them with a thick towel and give a little stand. They will not only be juicy and fragrant, but also soft.

Pies with sauerkraut are made for the sameprinciple, only cabbage in the beginning is washed in boiling water, so that excess salt and acid are gone. Stew it should be in butter with the addition of a pinch of sugar and a drop of pepper. Separately, you need to thinly chop the onion into thin brown petals and fry until brownish, then combine it with cabbage, sprinkle with chopped boiled egg. Such pies are obtained unusually tasty in both baked and fried form. To fry pies with cabbage is better in butter, it gives a unique aroma to baking, and pies to make miniature, then they are better roasted.

Also, cabbage is combined with mushrooms, it is better, of course, that they are not mushrooms, the smell of which will never be compared with the aroma of forest handsome men: a boletus, a podereozovik, chanterelles and others.