Juicy and delicious filling for cabbage pies

Country kitchen

It would seem like a simple matter – the filling for cabbage pies can vary in taste and texture depending on the housewife.The filling turns out very tasty when the cabbage is not overcooked, without excess liquid, with a slight sourness.

For this dish, choose juicy white cabbage with thin leaves. To enhance the vegetable flavor, add traditional onions and carrots to the filling.

For a sour taste, use tomato paste, a couple of spoons of sauerkraut, or some pickled mushrooms.

It's better not to add garlic to the filling, but a little bell pepper will come in handy.

You can choose spices according to your taste or use the set suggested in this recipe with photos.

Ingredients:

cabbage – 300 grams;
carrots – 1 piece;
onion – 1 piece;
sweet pepper – 0.5 pieces;
salted mushrooms (porcini) – 150 grams;
bay leaf – 1 piece;
coriander seeds – 0.5 teaspoon;
thyme – 0.5 teaspoon;
dried parsley – 0.5 teaspoon;
cumin – 0.5 teaspoon;
vegetable oil - 1.5 tablespoons;
salt, pepper, herbs.

How to make cabbage pies filling

Cut the cabbage thinly using a special shredder.

Grate the carrots using a Korean vegetable grater. Peel and chop the onion.

Finely chop the pepper.

In a frying pan, sauté the onion and carrot until translucent over low heat.

Add the cabbage and continue cooking until lightly browned. Stir.

Place chopped pepper on top of the cabbage and continue cooking under the lid.

Chop the mushrooms and add them to the filling. Cook for 3 minutes on low heat.

Add salt, pepper, spices and cook for another 3 minutes under the lid.

Remove the large spices and place the filling in a bowl. Cool and sprinkle with herbs.

The filling has a pleasant vegetable flavor with the aroma of spices and aromatic herbs. The cabbage has the right texture and doesn't have any excess juice.

This filling is suitable for yeast and savory pies and cakes. It pairs perfectly with kefir dough. If you plan to store the filling, add the herbs before shaping.