Jellied cabbage pie with mayonnaise - baked in a matter of minutes. The best recipes for jellied cabbage pie with mayonnaise

Jellied pie with cabbage on kefir in the oven - step-by-step photo recipe

The dough can be kneaded with kefir (any other fermented milk product will do) or mayonnaise. With kefir it turns out easier in all respects: more airy, lower calorie content. With mayonnaise, the dish will be more satisfying.

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Cooking time: 1 hour 0 minutes

Quantity: 6 servings

Sour cream jellied pie recipe

A variant of an incredibly tender, juicy, but quick to prepare pie. For it you will need the simplest products that you will definitely find in the refrigerator.

Advice! If you use hard winter cabbage, you can pre-fry it or boil it for a couple of minutes in water, then mix it with spices and herbs.

List of ingredients:

0.2 kg raw cabbage;
0.5 tsp. baking powder;
1 bunch of greens;
0.1 kg wheat flour;
2 eggs;
0.2 l sour cream;
spices at your discretion.

Step-by-step preparation:

Break the eggs into a bowl, stir until the yolk and white combine.
Add sour cream, spices, salt and whisk.
Mix flour with baking powder.
Sift everything together into the egg-sour cream mixture, stir until a liquid dough is obtained.
Chop the cabbage and finely chop the greens. Place in one container. Add salt, add any seasonings if desired, and mix.
Grease the bottom of a mold with a diameter of 18 cm. Pour out some of the dough and place the cabbage filling on top.
Carefully pour in the remaining batter.
Bake at 200 degrees for about 35-40 minutes. Allow to cool, after which you can cut into portions and enjoy!

How to store cabbage jellied pie

Recommendations for storing baked goods with vegetable filling do not vary too much, depending on the recipes for the dough used in them. The standard requirement is no more than 1.5 days in the warmth of the kitchen (up to +24°C), while the cake is covered with a cotton napkin to slow down drying.

In the refrigerator, at a positive temperature in the general compartment, the pies are stored packed in plastic bags. The shelf life of cabbage pies is 4 days. If you seal the neck of the bag tightly, you can freeze the cake in it. Pies made from jellied dough with combined or cabbage fillings are kept at –10°C for up to a year or longer.

How to make jellied cabbage pie with mayonnaise

You don't always have dairy products at home. You can use regular mayonnaise instead. Everything works out great with him too. The quantity of products is designed for a small mold with a diameter of about 18 cm.

This version of the pie is very similar to charlotte. If you don’t like the filling on the bottom, you can make a layer in the middle, but in this case the cabbage must be completely cooled.

Ingredients:

3 eggs;
0.4 kg cabbage;
1 pinch of sugar;
6 tbsp. l. mayonnaise;
6 tbsp. l. flour;
1 tbsp. l. vegetable oil;
5 g baking powder;
a pinch of sesame.

How to prepare:

Shred the cabbage, put it in a frying pan with oil and fry until half cooked. Don't forget to add salt.
At the same time, beat the eggs with a whisk, add salt, add mayonnaise, and beat again.
Add flour with baking powder and knead the batter.
Transfer the hot cabbage mixture into the mold, do not compact it. On the contrary, we make a loose layer.
Fill it with the resulting dough.
Sprinkle with sesame seeds and set to bake, on average it takes about 25 minutes.

Cabbage jellied pie “Quickly” in a frying pan

No oven? And it's not necessary! This pie can be easily prepared in a regular frying pan. Kefir dough, vegetable filling with spices. The pie will turn out great with yogurt, fermented baked milk, and white yogurt. Use any fermented milk product!

Ingredients:

2 eggs;
200 ml kefir;
1 onion;
250 g flour;
10-15 g butter;
salt, curry, pepper;
300 g cabbage;
0.5 tsp. soda;
3 tbsp. l. oils

Step-by-step preparation:

Peel the onion, cut into half rings, and finely shred the cabbage.
Pour a spoonful of oil into the frying pan, fry the onion a little, and add the cabbage. Simmer the vegetables together under the lid until golden brown. If necessary, add a couple of tablespoons of water.
Season the filling with curry seasoning, salt and pepper to taste.
Mix kefir with soda and let stand for 10 minutes.
Then add eggs, ¾ tablespoons of salt, flour, and stir thoroughly.
Pour a spoonful of oil into a heated frying pan.
Place half of the dough and spread it across the bottom.
We make a layer of cabbage filling.
Pour the remaining dough on top in an even layer.
Cover the pan with a lid. Cook for 10 minutes on low heat.
Open, turn the pie over to the other side, after greasing the pan with the remaining spoon of oil. Grease the top of the baked goods with a thin layer of butter.
Cover again and cook for another 10 minutes over low heat. The jellied pie with cabbage filling is ready. It's so quick and very simple!

Delicious jellied pie with cabbage and egg

A good recipe for Saturday breakfast, regular dinner or tea. Eggs add richness to the cabbage filling, improve its taste, and the dough is prepared instantly. If you make the cabbage in advance, cooking will take no more than half an hour.

Ingredients:

0.5 l of kefir;
900 g cabbage;
1 tsp. soda;
0.4 kg flour;
7 eggs;
2 tbsp. l. butter;
salt, spices;
1 tsp. Sahara;
100 ml vegetable oil;
2 tbsp. l. starch.

What we do next:

We start with cabbage. Chop finely, transfer to a colander, pour boiling water over it, let all the water drain, and pour over cold water.
Squeeze the cabbage, removing excess moisture, transfer it to a frying pan and fry in butter until soft. Stir regularly and cool.
Read also: Japanese (cotton, soufflé) pancakes. Recipe with photo in a frying pan, in a slow cooker
Cut boiled eggs (4 pcs.).
By this point the cabbage will have cooled down a little.
Mix the ingredients together, add salt and season with spices to your liking.
Break raw eggs (3 pcs.) into a bowl.
Add salt and sugar to them, stir thoroughly with a whisk. Pour in kefir and vegetable oil. Continue whisking.
Mix flour with soda and starch.
Add the flour mixture into the liquid part of the dough and knead until smooth.
Grease a baking dish (size approximately 22 by 30 cm) with butter. Place some of the dough and spread it across the bottom.
Spread the cabbage filling with eggs evenly on top and fill with the remaining dough.
Let the jellied pie bake. It will cook for about half an hour at 180-200 degrees.

Secrets of making jellied pie with cabbage

If it is recommended to heat the cabbage in the filling, you can use the following method. The slices are salted quite steeply, crushed and moisture is removed from the bottom of the bowl. The cabbage is transferred to a spacious heated cauldron and fried with a minimum of oil over high heat, stirred without letting it burn.

Fry small onion cubes in a frying pan until dark and mix it with cabbage.

The vegetables are salted and just a little boiling water is added, and simmered over low heat under the lid. Separately, fry a little thick tomato in oil, add to the cabbage and stir. Simmer the filling until the juices boil away. The fried cabbage filling has such a strong aroma and taste that a pie made from even the most modest dough becomes a table decoration.

Jellied pie with cabbage and minced meat and/or mushrooms

This jellied pie is prepared according to the usual recipe, but you can experiment a little with the filling. We offer two options - you can add either mushrooms or minced meat to the filling. Although, there is a third option - mix everything together. Choose according to your taste!

If champignons are used, they do not need to be boiled. We recommend boiling other mushrooms before frying. Dry ones must be soaked first.

Grocery list:

1 onion;
200 g cabbage;
200 g minced meat;
200 g mushrooms;
100 g sour cream or mayonnaise;
100 g kefir;
100 ml vegetable oil;
2 eggs;
140 g flour;
1 tsp. tomato paste;
20 g butter;
5 g baking powder.

How to cook:

Heat 20 ml of vegetable oil in a frying pan, add onion, fry slightly.
Add minced meat or mushrooms. Simmer for a couple of minutes.
Add cabbage, cut into cubes or small strips, cook together for another 4-5 minutes.
Season with tomato paste and spices, after a minute turn off the stove, let the filling cool.
Mix sour cream with kefir and eggs, add salt, pour in vegetable oil (80 ml), beat.
Sift flour with baking powder, beat again.
Assemble the pie from two layers of dough with filling in the middle.
Bake for about half an hour at 190 degrees.

Recipes for jellied pie with cabbage

What all descriptions have in common is a special type of dough and a filling made from cabbage or with its addition. Pies of this type are considered quite simple, and how to make them tasty is described in detail below.

Jellied pie with fresh cabbage

The first to offer is the simplest recipe with raw filling. To make the pie delicious, choose the most tender cabbage; you can even replace the white cabbage with Peking cabbage.

Ingredients:

medium fat sour cream – 120 ml;
100 g good flour;
3 fresh eggs;
a little vegetable oil;
1/3 cup mayonnaise;
a large pinch of ripper;
salt;
1/2 small head of cabbage.

How to cook:

The cabbage pulp is quite dense even after cutting, so thin slices are added and pressed with force with your hands, and the bowl is set aside to let the cabbage release its juice.
Combine sour cream with mayonnaise, pour eggs into the mixture and mix, then add flour in parts. Pour salt and baking powder into the dough, knead with a spoon until smooth.
The dough is poured into the filling and mixed with it, the mold is greased and the whole mass is poured into it at once. Let it stand for a couple of minutes so that the dough spreads and becomes smoother, then the protruding slices of cabbage are buried in it.
The cabbage jellied pie is baked for approximately 35 minutes. The oven heat is set to 180°C, the roasting pan is placed on the middle shelf.

The standard recommendation for almost all recipes for jellied pies is to serve the pie when it has cooled. You can ignore it, but the baked goods will be fragile and may fall apart.

Pie made from jellied dough with cabbage and minced meat

A recipe for those who prefer a richer filling. Minced meat is added to the juicy cabbage, and the jellied dough is prepared according to the classic recipe.

Ingredients:

half a glass of sour cream and mayonnaise;
3 selected eggs;
salt;
a pinch of soda;
200 ml kefir;
flour - as needed;
cabbage – 300 g;
10 ml oil;
large salad onion;
pepper;
300 g mixed or minced pork.

How to cook:

Beat the eggs with salt and soda, add mayonnaise and fermented milk components of the dough with continuous stirring. Add sifted flour to the base in small handfuls, make a dough as thick as for regular pancakes.
The onion is dissolved into thin half rings, the cabbage is cut into strips of the same size, and the minced meat is thoroughly kneaded. Sauté the onion for a couple of minutes with minimal oil, not allowing it to brown, cool and mix with minced meat and cabbage.
The frying pan is chosen so that the dough and filling are placed in it in layers, with a total thickness of up to 5 cm. Place cooking parchment on the baking sheet, including the walls, and pour part of the dough into it, a little more than half.
Spread the filling evenly over the dough, pepper and salt it, and pour in the rest of the dough. Without shaking the mold, place it in the heat of the oven at 220°C for up to 40 minutes. It is necessary to monitor the crust, turn the pie in time and not let it burn at the end of baking.

The finished baked goods are removed from the baking sheet along with the paper and covered with a cotton towel; after 10 minutes, the crust will become softer.

Kefir jellied pie with cabbage filling

By adding boiled eggs to the fried filling, they make it more tender and voluminous. Additionally, you can brown it heavily and add a small onion to the cabbage, the pie will become more flavorful.

What to cook from:

white cabbage – 300 g;
4 selected eggs;
salt and dry soda - 1/2 tsp each;
300 ml kefir;
a slice of butter – 70 g;
a pinch of pepper;
500 g good flour;
onion and vegetable oil for frying it - optional.

How to cook:

Place a slice of butter in a frying pan and turn on the stove underneath to moderate heat. The cabbage is thinly sliced and placed in a frying pan, seasoned with salt and pepper, and turned over as it frys.
Hard-boil 2 eggs, after cooling in water, peel and cut into slices, mix with the prepared cabbage and set aside. If the filling seems bland, fry the chopped onion in vegetable oil and add to the total mass.
Beat the remaining eggs with salt using a mixer. Without turning off the device, first add kefir, then add flour sifted with soda in parts. The mixture should come out moderately thick, similar to pancake batter.
Choose any heat-resistant form for baking the pie. It is convenient if it has sloping walls coated with a non-stick compound. The frying pan is oiled and half the dough is poured into it, and the filling, which has had time to cool, is placed on top.
After covering the cabbage with the remaining dough, place the pie in the heat of the oven, setting the heat to 190–200°C. The estimated baking time is up to 60 minutes, but it greatly depends on the design and features of a particular oven. The crust on the surface of the pie is checked after 30 minutes, and then, depending on the speed of blush formation.

Jellied pie with cabbage filling is served with tea or with broth. You can offer sour cream for baking, either pure or whipped with garlic and salt.

Jellied pie made from sour cream dough with cabbage

An interesting feature of the recipe is that you can use washed sauerkraut instead of fresh cabbage for the filling.

Ingredients:

250 g of white juicy cabbage;
200 ml 20 percent sour cream;
a pair of fresh eggs;
factory ripper - 1/2 tsp;
75 g white flour;
pepper;
3 stalks of parsley;
salt;
pure vegetable oil.

How to cook:

Pour sour cream into a bowl, pepper and add a little salt. The eggs are released there and shaken with a wire whisk.
The flour is sifted by adding baking powder. Add in portions to the sour cream and knead the dough, rubbing the lumps with a fork as they form.
The cabbage forks are cut and parts of the outer leaves are removed. Thinly slice the required amount of pulp, removing all seals.
Finely chop the greens by removing the leaves from the branches. Mix parsley with cabbage, add salt and pepper, and knead thoroughly with your hands.
After rubbing a round baking dish with butter, pour out part of the dough and spread the filling in one layer. The remaining dough is poured over the top; if any slices of cabbage peek out, they are buried or removed.
A pie of 20 cm in diameter is baked for up to 40 minutes. at 200-degree oven heating.

Jellied pies are checked, like biscuits, by piercing a thin splinter. The only difference in the method is that you have to make adjustments for the juicy cabbage filling.

Jellied pie with cabbage and potatoes

In addition to the ingredients indicated in the name, pickled cheese is added to the filling, the pie becomes richer and acquires a richer taste.

Ingredients:

a full glass of kefir;
white flour – 200 g;
5 g baking powder;
a pinch of sugar and fine salt;
3 fresh eggs.

For the cabbage filling:

potatoes 300 g;
500 g juicy cabbage;
large onion;
200 g cheese;
pure vegetable oil;
pepper and salt

How to cook:

Peeled potatoes are boiled whole, almost until cooked. After draining the water, allow the tubers to cool and dissolve them in circles. The onion is peeled, cut into cubes and fried in vegetable oil. The cabbage is cut as thin as possible, added to the browned onions, pepper and salt. After frying a little, turn down the heat and simmer until done.
The eggs are poured into a cup one at a time. After making sure the product is fresh, collect it in a bowl and beat with salt and sugar. Add kefir and mix, then add sifted flour and baking powder in parts. Stirring with a spoon, make a dough as thick as rich sour cream.
Having chosen a convenient form, rub it inside with oil and pour in half the dough. Carefully spoon out the cabbage part of the filling from a spoon. The cheese is crumbled, about a quarter is poured onto the cabbage and then the potatoes are laid out. Sprinkle the filling with the remaining cheese and fill it with dough.
The cake is baked at standard heat, not higher than 190°C. Place the pan in the oven on the middle level and bake for 30 minutes. By this time, the crust will begin to brown and it is important not to miss the moment, not to let it burn or dry out.

It is not customary to brush jellied pies with egg or sprinkle with water to form a beautiful crust. They are usually left unadorned or sprinkled with sesame seeds.

Recipe for jellied pie with cabbage for a slow cooker

This time hard cheese is added to the filling, and the pie itself will not be baked in the oven. The presence of a programmed mode is very convenient for preparing pies in a multicooker.

Ingredients:

a pair of selected eggs;
3 percent kefir – 200 ml;
60 ml pure oil;
5 g each of powdered ripening agent and sugar;
a large pinch of salt;
200 g of premium flour.

For the juicy filling:

white cabbage – 200 g;
slice of Russian cheese – 50 g;
salt;
a handful of greens;
dry garlic.

How to cook:

Add slightly warmed kefir to the eggs released into the bowl, stir, adding sugar in the process, and then baking powder and salt. The oil is poured in before kneading, then the flour is added in handfuls and mixed with a spoon.
The cabbage is chopped into short and not too thin slices. The shavings are approximately the same size for grating cheese, it’s good to use 2-3 instead of one type, you can even use dried pieces. Chop and add the greens, add powdered garlic and mix the filling evenly.
The bowl needs to be oiled, even if it has a special coating and the instructions do not require this. The dough is poured in two portions, the filling is placed between them. It is important that the bowl is already in the multicooker and not rocked.
The pie preparation program is “Baking”, duration is exactly 60 minutes. The lid is lowered and fixed for the entire time; it is not advisable to check the readiness of the pie. Remove the pie by lowering a flat saucer into a deep bowl. You need to hold it with your hand and carefully tip the bowl over.

Jellied pie with cabbage is most often cut after it has cooled. Considering the characteristics of the filling, this should be done with a sharp knife with a long blade.

Pie made from jellied dough filled with eggs and cabbage

The ingredients are for a fairly large portion. It is permissible to use soaked and well-wrung sauerkraut in the filling.

Dough ingredients:

250 ml each of medium-fat sour cream and thick mayonnaise;
salt and dry soda - a pinch;
fresh eggs – 3 pcs.;
flour – up to 150 g.

For the filling and for the shape:

500 g cabbage;
a pair of eggs;
large juicy onion;
oil – 60 ml;
a handful of dill;
sesame;
25g slice of Traditional butter.

How to cook:

In a bowl, beat the eggs with a wire whisk, adding soda and salt. Sour cream mixed with mayonnaise is added to the foamed mass. Add flour, be sure to sift it, and make a flowing dough.
Cool hard-boiled eggs by placing the pan under running cold water. Peel, dissolve into cubes or chop coarsely. Remove the husk from the onion and cut the pulp first into 4 slices and then into small cubes.
After heating a frying pan with oil, sauté the onions over low heat. Salt the sauteed sauce and add thinly sliced cabbage to it. Do not add heat, simmer covered for up to 10 minutes, stirring to soften evenly.
Fried vegetables are placed in a dish, and when cooled, mixed with eggs and finely chopped dill. Add the filling to taste and season it with a mixture of peppers.
To prevent the dough from smearing the fat from the walls of the mold, rub it thickly with a slice of butter and put it in the freezer for a while. Then pour in the dough in two batches, laying out an even layer of cabbage and eggs between them.
After sprinkling the top of the pie with sesame seeds, place the pan in an already hot oven, temperature setting – 180°C. It is not recommended to open the door, although the jellied pies will not fall off.

If a collapsible form is chosen, the latch can be loosened after only 5 minutes of cooling. The pie can turn out to be quite brittle (depending on the flour), so cut and lay it out after it has cooled down and very carefully.

Pie with mushrooms and cabbage from jellied dough

By adding fried mushrooms, an ordinary side dish of stewed cabbage is turned into a full-fledged dish, and the pie filling is made aromatic and satisfying.

Ingredients:

medium-fat kefir – 350 ml;
1/2 cup mayonnaise;
flour - up to 2 cups (as needed);
a large pinch of salt;
eggs – 3 pcs.;
7 g baking powder.

Pie filling:

a dozen onion feathers;
180 g champignons;
cabbage – 500 g;
oil;
a mixture of aromatic peppers.

How to cook:

Clean the champignons from dirt and darkened areas, rinse and shake off the moisture. The mushrooms are dissolved into thin slices and sautéed in well-heated oil.
The cabbage is cut thinly, selecting and removing the dense parts of the leaves, the straws are lightly salted and crushed to reduce the volume. Add to the fried mushrooms and simmer for 5 minutes, then cover for the same time and reduce the heat.
The filling is seasoned and added, mixed and left under the lid on the switched off stove. Chop the onion greens or cut them into thin rings and add them to the cooled cabbage with mushrooms.
Salt the eggs in a spacious bowl and beat vigorously. When foam forms, add kefir and spoon mayonnaise into a bowl. Ripper is added to the flour, sifted a couple of times and added to the egg base.
It is better to knead the dough with a mixer with special attachments; the mass will come out moderately thick and homogeneous. Stop adding flour when the dough begins to resemble medium thick sour cream.
It is convenient to use a frying pan without handles with sloping walls for baking jellied pies. Ideally, it is covered with a layer of material with non-stick properties.
Rub the mold with oil or lard, pour in a portion of the dough and carefully add the filling, not allowing it to mix with the dough. Having poured the rest of the dough on top of the vegetable layer, sprinkle the top with sesame seeds and put the pie in the oven for 40 minutes.

If a frying pan was used for baking, as recommended in the recipe description, immediately after the oven, cover it with a thick towel and, holding the pie with your hand, turn it over. The cabbage jellied pie will easily slide out and cool on the towel. For baked goods with a juicy filling, this is very important - the dough does not have time to absorb moisture, and the crust becomes crispier.

Jellied pie with chicken and young cabbage

A small slice of white fillet, and the pie filling can already be considered satisfying. It is acceptable to replace chicken with other boiled meat.

What to cook from:

a glass of 3 percent kefir;
5 g each of sugar and soda;
a pinch of fine salt;
10 g bran;
refined oil – 80 ml;
170 g sifted flour;
sesame;
2 selected fresh eggs.

For the filling:

boiled chicken fillet – 150 g;
a handful of chopped greens;
salt;
250 g young cabbage.

How to cook:

The juicy leaves of young cabbage are simply cut thinly; the coarser ones are additionally stewed with water until half cooked. The greens are chopped without stems, and the chicken is cut into cubes or chopped with a heavy knife.
Meat and herbs are added to the cabbage, the filling is salted and mixed. No spices are added according to the recipe, but you can add pepper to your taste.
Instead of kefir, it is acceptable to use almost any liquid fermented milk product, such as yogurt or pure yogurt. Pour it into a bowl, release the eggs there, add the rest of the bulk ingredients, except flour.
After thoroughly mixing the base, pour sunflower oil into it. After sifting, the flour is combined with bran, or a little more flour is added instead. Pour the flour into a bowl with the base in handfuls and knead the liquid dough with a whisk.
Cut a liner from a sheet of culinary parchment to the size of the mold, place it on the bottom and thickly butter it along with the walls. The dough is divided into unequal parts by eye, and a smaller portion is poured into the mold.
Lay out the filling starting from the middle, leaving a couple of centimeters of dough at the sides free. Lightly press the filling with a spatula, pour in the rest of the dough and sprinkle generously with sesame seeds.
Baking duration is up to 40 minutes, heating is set to 180°C. The bran jellied pie has a very beautiful crust, but you need to check the bakedness of the dough with a dry match.

Jellied cabbage pie with meat added to the filling is good served with a strong broth seasoned with chopped onion greens.