Cabbage pies

And I also made these pies. I will not be original - the dough is super! And the sculpting method came in handy and liked it, thank you Tusenka for sharing the secrets. The only thing that I allowed myself to change in this masterpiece recipe is the filling - I added onions and tomatoes to cabbage for pies, they love it so much in our family.

Today I prepared these wonderful stuffed animals. Yes, yes, yes, stuffed animals. Finally, I got a tender and airy dough. Kneading in the main mode, instead of vegetable oil I added margarine for baking. Indeed, the dough just squeaked in my hands. The only thing to bake in my stove is at a temperature of 220-230 degrees. The attacks are amazing. Thanks to Chuchelka for these wonderful scarecrows.

Scarecrow for these tasty scarecrows is a huge health issue. Yes.

Did the buhtelki - it turned out great. I decided to experiment, I laid everything and baked in the main mode with raisins. It turned out to be a wonderful cupcake. Yum Yum Yum.

Scarecrow, the dough is just super. I've been baking for 25 years now and I bake with pleasure, but I never knew such an awesome dough.
SUPER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Oh, it's so nice to receive such a compliment from an expert. Very nice.

And today I had these pies with minced meat / cheese, with cabbage on Saturday ...

[Scarecrows]

Yesterday I found this Temka by accident and today I could not resist - pies with cabbage according to the recipe Scarecrows... Here, right now, we are eating (although they are still warm, but the children cannot wait any longer ... there is a smell all over the staircase). Thank you for the wonderful recipe. I made the dough in KhP with all the recommendations! The dough is super !!!!! I cooked with cabbage and apples + cinnamon + vanillin.

Thanks for the recipe!
Yesterday I made a pie with meat, eggs, f. onions and mushrooms.
It was something fabulous - the dough is super (only sugar put 3 tbsp. L. On half a portion of the dough)
Today I could not resist and made pies with the same minced meat (I stayed yesterday) and there were potatoes left, so I mixed everything and everything turned out very tasty!
Thank you very much Chuchelka !!!

Something I experimented, experimented with other recipes, all the garbage I have already turned out twice, I got offended and returned to my own test. To verified. Today I have rolls in cream.

And all the most delicious to you.

And I don't want another test! Yesterday I baked "classic" ones with cabbage and eggs, and also a pie with apples and raisins from the same dough.

Huge, enormous thanks to Chuchelka for the dough recipe !!! Today we made pies with minced meat and rice with a child (11 years old), so the child wanted. At the last stage, the dough was kneaded by hand (I felt sorry for my Boshik - he began to turn the hook so hard), this is when the pieces are plums. drove butter into the almost finished dough. But everything turned out great: the dough rose more than twice, the pies were blinded according to the master class. True, it turned out thickly juicy, rolled it out a little, stretched it out and put a little filling - we got such pies-buns. But beautiful, smooth, glossy ones were baked (we smeared them with an egg), inside the dough is spongy, lush, and the taste is a miracle !!!. Now we will try with different fillings.

Today I have rolls in cream.

How's that?

[https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8876.0]

Like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8876.0 very tasty!

[kava]

kavaThanks for the tip! : D Very interesting. I'll have to try.

No-o-o-o-o, it was Kava who showed the cheesecakes, and there are rolls of boiled bread in cream. These are all rolls!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28010.0.html

[Scarecrow]

Scarecrow, I'm here with thanks for the cabbage pies. The dough turned out wonderful, I made a full portion, kneaded by hand. As a result, 50 pies with cabbage and mushrooms turned out.

[vitalinka 2]

vitalinka 2 , what beautiful pies, all as one, and what a big pan!

No-o-o-o-o, it was Kava who showed the cheesecakes, and there are rolls of boiled bread in cream. These are all rolls!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28010.0.html

Natasha, Thank you. Will watch.

Girls, I have a wonderful day today - everything turns out great. In the morning, a bakery bread was made. My son made a request - for a long time Mommy hadn't had pies with cabbage, but I remembered that I looked at the Chuchelka's recipe, drew attention to it and marked it for myself to try. So there’s a bar and wonderful cabbage pies. At home, the spirit is simply not earthly. How good it is to live in the world when everything is going well and there is a forum where there are many creative people. Good luck everyone.

[vitalinka 2]

vitalinka 2

I give out a medal of the 1st degree for manual kneading. For the craving for life.

pljshik

From what he has written, he is in a great mood. With full bellies to you from the bottom of my heart!

And I made Chuchelkin's pies with KISH-MISH grapes.
Well, oh-oh-oh-very tasty.

Scarecrow !!! Druh !!!! The buns from this test are awful !!!!

And today I made pies with kapuspa according to the Chuchelka recipe. The dough is super! made in a bread maker for half the norm. When I poured the butter, I put the bag on the bucket of the bread machine, pulled it on and taped it to the wall of the bread machine, so there were no problems with oil splashing and the stove being dirty at all. Tomorrow I want to make sweet pies from this dough, but at home there is only a jar of plum jam from the sweet filling, but it is very rare. Can someone tell me what you can do with it to get the filling for the pies.

Oops! Natasha, I just saw that I have an award - that is, a medal of the 1st degree! Well, thanks, I'm happy as an elephant. Although with such a teacher it could not be otherwise. Thank you so much for the recipe! Mine do not really celebrate cakes and pastries with which I feed them, but pies with cabbage are baked for them at least every day. ... I just make the stuffing with cabbage differently (raw cabbage with cheese).

Plushies ... Gotcha.

In general, I feel good: I like a combination of sweet dough, sauces, fruits with savory fillings, so I make any pies from this dough. In general, any. From it - with meat, fish, etc., and then I can wind sweet buns or buns.

Recently I cooked it up with a liver - the men ate it right away.

[Scarecrow]

Recently I cooked it up with a liver - the men ate it right away.

Scarecrow
Well - tell me, tell us what kind of filling is so magical from the liver. I just have a whole kg of liver in the refrigerator, my husband respects her very much, but I don't like it! Moreover, greasy splashes everywhere after frying the liver, I hate to endure washing them!
And yes, the dough is gorgeous! The day before yesterday I made your pies with cabbage, I put the remaining dough in the freezer, yesterday I put it on the pouches with filling, delicious, what can you say!

Have you ever made liver pate? Wo, it's practically a pate, wrapped in pies. I take the liver, cut it into pieces, some ghee and simmer (don't fry!) With a lot of onions and carrots under the lid. I take the liver and vegetables in about half, and carrots prevail over onions. The carrots are not grated, but cut into cubes / sticks. This is important, it turns out differently. Simmer until vegetables are fully cooked (completely soft carrots and onions). The water is not topped up: add salt, give the vegetables juice and you can simmer over low heat. At the same time, black pepper, bay leaves are added.

Then I let it cool, add a little ground nutmeg and pass it through a meat grinder once. It will be filling and will go into pies.

The rest that did not fit into the pies as a filling is passed twice more through a meat grinder along with butter (I like to use butter from the freezer, it chops well with the liver).There is a lot of oil. A pound of liver with vegetables - a pack of butter for sure. This is a paté for butters. Very tasty.

Thank you, Natasha!
What would I do without you! Tomorrow I'll take care of the liver, I've saved the recipe!

PS I never made pate, I bought it ready!

What would I do without you! Tomorrow I'll take care of the liver, I've saved the recipe!

Well, at least, I would go to sleep, and not puzzled where and how to attach a kilo of liver.

[Alsatian kugelhopf]

Don't sleep yet! Here I sit and copy in Word and print your Alsatian kugelhopf, a lot of pages are obtained. Photos are all different in format, large. All would be the same, it would be more convenient to increase them - to reduce and save. Well, okay, it doesn't matter, the main thing is there is a recipe and MK!

So far I have studied only 20 pages from the exciting chronicle-master class. Therefore, I don’t know, maybe someone has already shared this cabbage filling. I'm just stewed, even in milk, fried, I don't like cabbage filling with any carrot-tomato stuffing, but I like light, tender, slightly sweetish - with this dough I should go with a bang (well, especially if you don't spare butter and chop 3-4 hard-boiled eggs into the cooled cabbage).

1. White cabbage - a small head of cabbage or half a kilogram - finely chop
2. Boil 2 liters of water and throw the chopped cabbage into boiling water, IMPORTANT: do not close the lid (the characteristic "aroma" of allyl mustard oils leaves), boil for no more than 2-3 minutes.
3. Immediately throw it into a colander and - under a stream of cold water, so that you can squeeze the minced meat in a colander from the water with your hands.
4. In a saucepan with a thick bottom or a saucepan, put 1/4 of the butter on the bottom in slices, put on a small heat, pour out the squeezed cabbage, smooth, put on the surface evenly with slices of another 1/4 butter.
5. Close the lid, warm up for 10-15 minutes, until all the oil from the surface melts and goes into the minced meat.
6. Without removing from heat, salt (about 1 tsp. Salt). add 2 tbsp. l. sah. sand (NO SLIDES), extinguish, stir, cool, before placing in the pie / and you can add the above eggs.

This minced meat is so tasty that it is great to eat without pies (I do so, if there is an extra one left).

[Nega]

Nega, I absolutely agree with you. The cabbage must be boiled. Then it tastes amazing. Mom taught me and I make cabbage filling the only way.

[Nega]

Nega

It comes off, which, in principle, is the same (I also stew, but in ghee, which is a substitute for butter), but is it blanched in boiling water before that? Oh-oh-very interesting ... I must try ...

Yesterday I baked with potatoes and cabbage with an egg. With potatoes, it turned out rather dry, but with cabbage, that's it. carcass with milk and butter. Today I want to taste with boiled condensed milk. Thank you Chuchelka for the delicious dough recipe

[Chuchelka]

Chuchelka-san
Well, about blanching - that's right, but about stewing - it's very subtle here, I would say - heating so that the butter is absorbed into the cabbage, it remains a little fragile.

And one more thought when studying the experience of baked according to your wonderful recipe with berry - plum, cherry fillings: I previously posted on the forum my know-how for apple filling (in strudel): bring sugar-sprinkled berries to a boil. and add Zhelfix, stir, extinguish the fire in a minute. (this is Dr. Oetker, we saw an analogue called Confiture - a mixture based on apple pectin for making confiture) - the berries retain all their fresh aroma and juice, and do not flow out of the dough.

I read, girls, your tricks with cooking cabbage for pies and I'm surprised how many different tastes and tricks there are. And in our family the filling for pies and for dumplings: cabbage is only sauerkraut (slightly fried) and everything goes with a bang.

Natasha, thank you for this recipe! How many times have I bought Nordic - and never once paid attention to what is written on the package.But now I read all the recipes for everything in a row TAAK is interesting! And the dough turned out very good: obedient and silky! I made buns and cinnamon buns - very tasty. And also a good filling for this dough is as follows: smoked brisket gr. 300 cut into small cubes and fry lightly in a dry frying pan (just to melt the fat a little) with finely chopped onions and pepper a little! Take the filling in a teaspoon and make small pies (half the size of the palm) and give the shape of a crescent. These will be Latvian pies with speck! Meal!

Milda, good filling !!! I will definitely try. thanks for the idea

Snowy, just make small ones, for two bites! It will be delicious, I promise!

Will be done!!!

Great dough! Kneaded with a Bosch MCM 5540 combine. A full portion.
True, she did not sculpt pies, made one large pie with cabbage and one cheesecake.
The eaters were satisfied

Persuaded, I will make rolls in cream.

Scarecrow, can I have whole grain flour? Will the same delicious pies turn out, or do you need to change the recipe somehow?

Scarecrow, can I have whole grain flour? Will the same delicious pies turn out, or do you need to change the recipe somehow?

The pies will be delicious, but the taste is slightly different In addition, it will be necessary to regulate the amount of liquid: the moisture capacity of the CH and just the flour of the sun are different.

Girls! First time on your forum. I really want to bake pies according to the Chuchelka recipe. Tell me, does anyone have a clear recipe for PANASA 254, because in the original I don't know how to translate teaspoons into grams. Thank you in advance!

[ox2006]

ox2006, if I understood your question correctly ...

The bread maker only kneads the dough, bakes pies in the oven. Scarecrow is our culinary guru. Bake according to the recipe, you will succeed.

[ox2006]

ox2006, if you cook the dough in HP, divide all the ingredients in half, and the egg, including half, in the dough, the rest will go to grease the pies, and everything else will work according to the recipe, you will see

Girls, sorry for the lack of understanding! How much is 3/4 cup sugar? I have a measuring cup of PANASA - 310 ml. The recipe, and especially the results of the members of the forum are very impressive! I always have problems with yeast dough, but I want everything to be beautiful !!!

[ox2006]

ox2006
A glass of sugar = 200 gr., respectively 3/4 cup = 150 gr. Sahara... This is exactly what I expect.

Successful pies !!!

Girls, sorry for the lack of understanding! How much is 3/4 cup sugar? I have a measuring cup of PANASA - 310 ml. The recipe, and especially the results of members of the forum are very impressive! I always have problems with yeast dough, but I want everything to be beautiful !!!

Standard unified glass - 240 ml. I argue this in volumes. From 1/2 to 3/4 cup of sugar - pour sugar from the 120 ml to 180 ml marks (in ml - I don't think in grams! Pay attention).

Remember that standard uniform measures are:
glass - 240 ml
1 tbsp. l. - 15 ml
1h l. - 5 ml.

This will help you orient yourself towards the future.

Moreover, I also have a Panasonic, only 255. HP's Panasonic only has a non-standard glass (and even then it is lined, the required mark of 240 ml is available), and the spoons are completely standard.