Dumplings with cabbage love no less than with potatoes.
Still would!
The dish is hearty, tasty and it can be prepared with different fillings.
Yes, you heard right, there are a lot of filling options.
And here are the best ideas for cooking amazing dumplings with cabbage.
Dumplings with cabbage - general principles of preparation
If fresh cabbage is used for the filling, the vegetable is chopped and fried with oil in a pan. Sauerkraut is slightly squeezed from the brine and also fried. Onions and carrots are often added. But this is the easiest filling option. Everything can be made much more interesting.
What can be added to the filling:
• meat products;
• fish products, including canned food;
• fresh, pickled, salted mushrooms;
• various vegetables;
• tomato paste;
• all kinds of herbs, spices.
The dough is used fresh on water or milk. It can be kneaded in the usual way or choux. Cooking time depends on the filling. If raw meat is used for the supplement, then it can reach ten minutes. For products with ready-made filling, a few minutes after boiling are enough.
Dumplings with cabbage (fresh) from custard dough
A variant of the simplest and cheapest dumplings, which are prepared from fresh cabbage. Make them easy, it turns out a lot and tasty. Choux pastry without eggs and even butter. Cool anti-crisis recipe.
Ingredients
• 2 cups of flour;
• 0.5 tsp salts;
• 1 cup boiling water.
To the filling:
• 0.5 heads of cabbage (small);
• 1 onion;
• 1 carrot;
• butter and spices.
Cooking
1. Immediately prepare the filling, as it will be necessary to let the vegetables cool well before sculpting the dumplings. Cut the onion, transfer to a frying pan with oil and fry a little.
2. Add the grated carrots, and after another minute cabbage, which can be chopped by hand or grated. Fry a little, then cover and simmer until cooked. In the end, salt and pepper. To taste, you can add a little tomato paste or just grated tomato to the filling.
3. While the cabbage is being stewed, prepare the dough. Just pour flour and salt into a bowl, pour boiling water and quickly stir with a spoon. Once this is difficult to do, take out the cutlery and mash the mass with your hands. At this point, it will no longer be hot. Thoroughly crush the mass with your hands, send the lump under an inverted bowl and let it lie for a quarter of an hour.
4. We take out the dough, the cooled filling and sculpt medium-sized dumplings.
5. Boil in boiling water a couple of minutes after boiling. Served dumplings with cabbage with sour cream, butter. You can season them with fried onions.
Dumplings with sauerkraut from classic dough
The recipe for Ukrainian dumplings with sauerkraut. Preparing products from the classic test of water with an egg.
Ingredients
• 1 egg;
• 1 glass of water;
• 0.5 tsp salts;
• 2.5 cups of flour plus on the dust.
Filling:
• 5 tablespoons of oil;
• 700 grams of cabbage;
• 2 onions;
• pepper.
Cooking
1. Peel the onion, cut into cubes. Fry with butter for a couple of minutes.
2. Squash the sauerkraut and send into the pan, cover the lid and simmer for ten minutes. Then fry until golden, transfer to a bowl and send the filling to cool.
3. Sift the flour into a large bowl, in the center we rake a small hole.
4. Break the egg and add salt, then pour in the water and begin to gently rotate in a circle with a spoon, kneading the dough. Gradually, this will require more effort. So, it's time to remove the spoon and begin to knead the mass with your hands. Then cover and leave the dough to “rest” for half an hour.
5. We get the dough and filling, we make ordinary dumplings.
6. Cook in salted boiling water. After surfacing, two minutes is enough and can be removed with a slotted spoon.
7. Lubricate with oil, serve hot or cold.
Dumplings with cabbage and minced meat
For meat dumplings with cabbage, you can use ready-made minced meat or twist it yourself. Sauerkraut is taken. But if someone is against it, then you can use fresh vegetables in the same amount. The dough is made choux.
Ingredients
• 1.5 glasses of water;
• 3 cups flour;
• 1 egg;
• salt;
• 2 tablespoons of oil.
For filling:
• 0.4 kg of minced meat;
• 2 onions;
• 0.4 kg of cabbage;
• spices at your discretion;
• 3 tablespoons of oil.
Cooking
1. First of all, we prepare the filling. To do this, fry chopped onions in oil, add cabbage to it, cover and simmer for about half an hour. Cabbage should be soft.
2. Add minced meat to the pan and lightly fry. Pepper and put other spices to taste. We send the filling to cool, transferring to a bowl.
3. Boil 1.5 cups of water with salt. Sift the flour and divide in half. Add boiling water to half the flour and stir with a spoon. Gradually introduce the beaten egg and stir continuously. Add the remaining flour and pour the prescription oil as you knead. Let the dough lie down for about fifteen minutes before sculpting the dumplings.
4. We get the filling, dough and form medium-sized dumplings.
5. Run into salted boiling water and boil after surfacing for four minutes.
6. Catch with a slotted spoon, grease with butter and serve with fresh sour cream.
Dumplings with cabbage and mushrooms
For such dumplings with cabbage we will use ordinary champignons. The filling is juicy and aromatic. Cabbage is used for fresh filling.
Ingredients
• 0.6 kg fresh dough;
• 0.5 kg of cabbage;
• 0.25 kg of champignons;
• 1 onion head;
• 2 tablespoons of tomato paste or ketchup;
• salt with pepper;
• 40 ml of oil.
Cooking
1. Cut the onion head and send it to the pan. Fry a little, add the slaw and bring to readiness.
2. Pour a little oil into another pan and put it on the stove too.
3. Rinse the mushrooms, cut into small cubes and fry until cooked. At the end we put the tomato, cover and simmer a little under the lid.
4. Combine the cabbage with mushrooms, season with salt, put any spices, stir well.
5. We prepare the dumpling for dumplings in any way, let it lie down and we can begin to sculpt. We form medium-sized dumplings.
6. Throw in a pot of boiling water and boil for three minutes. We take out a slotted spoon, grease with oil and pour sour cream. We eat while hot.
Dumplings with cabbage and bacon
The recipe for insanely delicious dumplings with cabbage, which are cooked with smoked bacon. Of course, you can make it with ordinary bacon, but it will not be such a dish at all. You can knead dough for such dumplings. Sauerkraut is used, but similarly you can fry fresh head of cabbage.
Ingredients
• 700 grams of dough;
• 250 grams of smoked fat;
• 500 grams of cabbage;
• 100 grams of onions;
• 2 tablespoons of oil.
Cooking
1. Fat should be held a little in the freezer to make it tough. Then cut the product into small cubes and put in a bowl. You can skip through a meat grinder, but in this case with a large mesh.
2. In oil, fry the onions and cabbage, simmer for twenty minutes under the lid. Then cool and combine with chopped lard. To taste, you can add garlic, herbs or tomato paste to the filling.
3. We take out the dough and sculpt ordinary dumplings. No, not ordinary, but very fragrant.
4. Boil in boiling water for about three minutes. Serve with sour cream sauce. To prepare it, mix a clove of garlic, sour cream and red pepper, chopped greens can be added. Stir everything and the sauce is ready!
Dumplings with cabbage and liver
To prepare the filling, you can use chicken, beef or pork liver. Cabbage is used fresh. We will prepare the dough with a mixture of milk and water.
Ingredients
• ¾ cup of milk;
• ¾ cup of water;
• ½ tsp salts;
• 1 egg;
• flour.
Filling:
• 0.5 kg of cabbage;
• 0.15 kg of onions;
• 1 spoon of pasta;
• 0.3 kg of liver;
• 0.05 kg of oil;
• 0.5 bunch of parsley.
Cooking
1. Cooking the dough. To do this, mix milk with water and an egg, dilute the salt in a liquid. Add the flour. Pour until dough ceases to absorb. We roll up a lump, remove it to lie down in a bag.
2. We cut the liver into cubes, having previously washed and cleaned the films. If pork offal is used, it is advisable to soak the slices for half an hour in milk. This technique will help get rid of bitterness.
3. Heat the oil, fry the chopped onion.
4. Add liver cubes, fry, then cover and simmer until tender, but no more than 15 minutes. Cooling down.
5. In another skillet, fry the cabbage until soft. At the end we put tomato paste, salt, season with any spices. Cool the filling.
6. We twist the cooled liver with onions or chop in a combine. We send to the cabbage. Add chopped parsley. Stir the filling.
7. We make dumplings, boil in the usual way for two minutes after surfacing.
Dumplings with cabbage and potatoes
To make such dumplings, you need mashed potatoes. We cook it specially or use the leftovers after lunch / dinner. Sauerkraut is used. We prepare the dough according to any of the recipes; in total, about 700 grams will be needed.
Ingredients
• 2 onion heads;
• 0.4 kg of sauerkraut;
• 0.4 kg mashed potatoes;
• dough;
• butter.
Cooking
1. Peel onions, cut into cubes and fry.
2. As soon as the onion becomes transparent, add sauerkraut to it. Stew a little under the lid, then fry.
3. Add mashed potatoes. If it is fresh, then just stir with cabbage. If mashed potatoes were prepared earlier, then first you need to knead it well and only after that add to the filling. Mix everything thoroughly and taste it. Add spices if necessary.
4. Form dumplings and cook in the usual way in water. Three minutes is enough.
Dumplings with cabbage - useful tips and tricks
• Dumplings will be more flavorful if you add bay leaf and peppercorns when cooking in water. Fans can throw cloves and coriander seeds.
• If the dough for dumplings is not cooked in a choux way, but in the usual way, then the liquid should be icy. After kneading, the dough is also recommended to be cooled.
• The filling dictates the taste of the dish. No need to be afraid to add spices and other flavorful additions to it. Garlic, different types of peppers, fried onions, spices and herbs can change a boring dish beyond recognition and please with new tastes.
• Is the dough dried and does not want to merge? You can lubricate the edges of the cakes with water or an egg. And it is advisable to cover the rest of the dough so that it does not dry out.
• Dumplings should be boiled in a wide, and not in a high saucepan. There should be enough water so that the products float freely.
• To prevent the products from boiling over during cooking, bring them to a boil at maximum heat. And so that the dumplings do not fall apart, after boiling the fire is reduced and cooked at a low boil. But in no case do not let the products boil in boiling water.
