Fried Cabbage Pies on Kefir

Airy, soft and tender. There wonʼt even be a crumb left! Pies with cabbage on kefir fried in a frying pan are very tasty when served hot. They can be served with sour cream or simply washed down with tea, compote, kefir, milk and other drinks of your choice.
cook time: 1h
Miles Denholm
Fried Cabbage Pies on Kefir

Nutrition Facts (per serving)

262
Calories
17g
Fat
21g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Kefir 210 g
Wheat flour 330 g
Eggs 1 pc
Salt 0.5 tsp
Soda 1 tsp
Sugar 1 tbsp
Vegetable oil 1 tbsp

Filling:

White cabbage 350 g
Onion 1 pc
Carrot 1 pc
Salt to taste
Vegetable oil 3 tbsp

For frying:

Vegetable oil 150 g

Recipe instructions

Step 1

Step 1
How to make cabbage pies with kefir fried in a frying pan? Prepare all the necessary ingredients. Sift the flour through a small strainer into a dry bowl of a suitable size — sift it so that the dough comes out more airy. Remove the kefir and egg from the refrigerator in advance; they should be at room temperature. Read more about the properties of flour in the article at the end of this recipe.

Step 2

Step 2
Pour kefir into a large wide bowl in which you will knead the dough, beat in the egg, add sugar, salt and soda (can be replaced with baking powder). Wash the egg first, as it may contain harmful bacteria.

Step 3

Step 3
Mix everything with a fork or whisk until smooth, let stand for a couple of minutes so that the soda is quenched with kefir (the mass will foam a little), and pour in the vegetable oil. Stir again. Read all the nuances of using soda in baking and how to replace it in a separate article. The link is at the end of the recipe.

Step 4

Step 4
Add most of the sifted flour.

Step 5

Step 5
Stir the mixture with a spoon. It will begin to thicken.

Step 6

Step 6
Add the rest of the flour in two or three additions and mix thoroughly each time. When the dough becomes difficult to knead with a spoon, start kneading it with your hands. Remember that you may need a little less or more flour, depending on the consistency of the dough.

Step 7

Step 7
What consistency should the dough be? It should be slightly sticky; you shouldn’t fill it with flour. I used exactly as much flour as I indicated, plus about 20-30 grams for dusting. Knead the dough for a couple more minutes and form into a ball. Help yourself with flour. I kneaded directly in the bowl. Dip the bun in flour, cover the bowl with cling film and leave to rest for 20 minutes.

Step 8

Step 8
While the dough is resting, prepare the filling. Remove the top leaves of the cabbage if they are spoiled and chop it finely. It is better to use young cabbage — it is juicier than old cabbage, and the filling will be more tender.

Step 9

Step 9
Peel the carrots, wash and grate on a coarse grater. Peel the onion and chop it with a knife. This cut is best for filling.

Step 10

Step 10
Heat vegetable oil in a frying pan, add the onion and add a pinch of salt so that it gives juice. Fry it while stirring over medium heat for a couple of minutes. If you have a non-stick frying pan, stir with a wooden spatula. The onion should become transparent and not burn. How to choose a frying pan and oil for frying, read articles on these topics, links can be found at the end of this recipe.

Step 11

Step 11
Add the carrots to the onions, stir and fry for a couple more minutes until the vegetables are soft.

Step 12

Step 12
Add cabbage to the vegetables and add salt to taste — I added a couple of pinches of regular table salt. Add your favorite spices if desired.

Step 13

Step 13
Stir, cover the pan with a lid and simmer the cabbage over moderate heat until tender, stirring occasionally — I stirred twice. At that stage, you can also add tomato paste to the filling.

Step 14

Step 14
The cabbage should be soft and should not burn. How to determine the readiness of cabbage? Try it — if it doesnʼt crunch, itʼs ready. It took me 10 minutes to cook. Transfer the filling to another container and let cool. If you use old cabbage, then it should be stewed a little longer and you may need to add water, since it is not as juicy as young cabbage.

Step 15

Step 15
Form the pies. Divide the dough into several equal parts, pinch it off with your hands. I got 10 pieces weighing about 55 grams each. Roll each piece into a ball and lightly roll in flour. Take one ball, knead it with your hands into a cake (I kneaded it to a thickness of about 2 mm) and place the filling in the middle — about a heaping tablespoon.

Step 16

Step 16
Pinch the edges, form an oval pie, and lightly press it down.

Step 17

Step 17
Form all the other pies in this manner. I got medium sized pies.

Step 18

Step 18
Place the frying pan over medium heat and add oil, but not all at once. I have a frying pan with a diameter of 22 cm, I poured 100 ml of oil, then added it as I fry it. The oil level should be such that the oil reaches half of the pies. When the oil is well heated, place the first batch of pies, seam side down, a short distance apart (they will expand). Turn the heat to moderate and fry the pies until golden brown.

Step 19

Step 19
Turn the pies over and fry until done. Fry all the pies in this manner. Add oil as it fries and warm it up.

Step 20

Step 20
The pies turned out not greasy, so I didn’t put them on a napkin, but straight to the dish. Serve delicious quick kefir cabbage pies with tea or just as is. Bon appetit!

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