Quick pie with cabbage - 2 cooking recipes

Its advantage is the quick preparation of the dough. You just need to mix all the products, no long kneading or rolling out with a rolling pin. And the table will remain clean)

Jellied dough is the most convenient and profitable for pie with cabbage (and not only with it). The beauty is that the shredded cabbage is evenly distributed throughout the crust as it bakes. That is, the pie does not have a pronounced filling - it is all juicy and aromatic, holds its shape well, and is conveniently cut into portioned pieces. You can take it with you for a snack to work and school, on the road and on a picnic. And don’t be afraid that the filling will fall out and the pie will fall apart into small pieces. And there is no need to waste time on stewed cabbage - it is placed raw in the dough.

But there should be a lot of good things, right? Therefore, you should not focus only on aspic - yeast pies with cabbage, puff pastries, mayonnaise, and milk are amazingly tasty. If for jellied we take raw fresh cabbage, then for a yeast pie you need it already stewed with onions, salt, and pepper. Because it tastes so much better this way. And if you also add carrots, tomato paste, and pieces of sausage to it for everyone... mmm, it’s absolutely delicious!

For the filling, chop the white cabbage finely and beautifully. Place it in a saucepan with a lid, add a little water and simmer until it settles. Then add vegetable oil and simmer until soft. Salt and pepper to taste. You can diversify: