Pouring cabbage cake for lazy and yeast pastries with cabbage
A cabbage cake for lazy or those who do not have excess time, looks like a full-baked pastry.The taste is also beautiful - light, gentle, withpronounced taste of vegetables and greens. Sour cream and mayonnaise can be taken in different fatness and thus regulate the calorie content that a quick cabbage pie will have. Let's prepare it first. And then we will try our strength in yeast cabbage baking.
Snack cabbage cake for lazy people
The number of all ingredients is calculated for onestandard oven tray for the oven. This cabbage pie for the lazy contains a large amount of filling - for it you need one kilogram of cabbage, thirty grams of fresh dill and one hundred and eighty grams of butter.For the test (it will be liquid, it is poured ona pan over top of the filling) you need six eggs, ten tablespoons of sour cream, six tablespoons of mayonnaise, fourteen or fifteen tablespoons of flour, a pinch of salt and pepper, two teaspoons of baking powder. Cabbage should be chopped in small square blocks. Dill, too, chopped. Add it to the cabbage. Put it all on a baking tray, pour with melted butter and mix, making sure that the fat is well enveloped by all the pieces of cabbage. Beat all eggs with a mixer, add sour cream and mayonnaise to them. Pepper and salt, then in the mixture to sift the flour with baking powder. Pour the resulting dough on a baking sheet over cabbage, smooth. Bake for forty-five minutes in a warm oven.This cabbage pie in a hurry will be good for beer, as a snack bakery. And also as a light snack that you can take to work.
Cabbage cake for lazy on a ready-made puff pastry
In this open pie you can add almostany vegetables. It is good with cauliflower and frozen beans. Let's cook it with stewed cabbage. Get a half-kilogram stack of puff pastry from the refrigerator beforehand so that it is defrosted. Eight hundred grams of cabbage cabbage extinguish with the addition of a small amount of tomato paste. Thinly roll out the puff pastry, grease with vegetable oil, put it in a mold and distribute it with your hands. Rub a hundred grams of hard cheese, half of this amount tear the dough. Put the cabbage on it. And then the remaining cheese. Mix the five eggs with a glass of milk, lightly whisk. Fill the mixture with vegetables. Bake for forty-five minutes.
Yeast baked with cabbage
Many people find this dough difficult. But we knead it in an accelerated way, by immersion in warm water. Take five hundred grams of sifted flour and two teaspoons of dry yeast. Add a glass (two hundred grams) of warm water and knead the dough. It is still difficult to work with, it is sticky and unpleasant. Immerse all the dough (spoon) in a large saucepan with water heated to forty degrees. After twenty minutes, the opar will pop up, it will mean that it is ready. Add the same amount of flour, two eggs, a glass of warm milk (in it you need to dissolve two tablespoons of sugar), a teaspoon of salt. Now this is a full-fledged dough, it still has to mix in a hundred grams of butter (cream or vegetable, at your discretion) and, after having kneaded for the last time, leave it to fit. After you double-check it, it's ready. Now you can form a pie from it, spread the stuffing from stewed cabbage and bake, as in the previous recipe.