Cabbage is one of the most valuable vegetables. It contains many vitamins and important trace elements, while it does not have a high calorie content. Despite its nutritional value, cabbage is quite inexpensive and available at any time of the year, as it is well stored and often harvested for the winter in many different ways. It is not surprising that in different countries there is a mass of dishes that are prepared on the basis of cabbage. In particular, in many Slavic peoples, dumplings with cabbage are in honor. This dish belongs to the Ukrainian cuisine, but it is prepared not only in Ukraine.
Cooking Features
Dumplings with cabbage are tasty, satisfying, healthy. Yes, and they look appetizing, if only to cook them correctly. To do this, it is not necessary to be a professional cook and have a lot of experience, but still you can’t do without some knowledge.
- Dough for dumplings should be soft and elastic. Hard dough will spoil the taste of the dish, and the fragile will break during the boiling of products. Therefore, the question of cooking dough for cabbage dumplings should be approached seriously. Pay attention to what temperature is recommended to use ingredients for it. Sift flour. Stir the dough thoroughly with your hands and give it time to “relax”. Keep in mind that with the addition of vegetable oil, the dough is more plastic, less often breaks.
- When preparing the filling, pay attention to various seasonings, because the taste of the finished dish will depend to a large extent on them.
- Boil dumplings only in boiling water. In this case, the pan is needed wide so that the products in it are spacious. Otherwise, they stick together and will look unattractive.
- Ready-made dumplings must be lubricated with butter or roll in sour cream. Thanks to this, they will not only taste better, but also retain an attractive look. Otherwise, you are unlikely to prevent their sticking.
- Dumplings with cabbage can be frozen and used for 3 months.
There are many recipes for cooking dumplings with cabbage. Dough and filling can be different. Therefore, some of the subtleties of cooking may depend on the specific recipe.
Dumplings with fresh cabbage
Composition:
- white cabbage - 0.5 kg;
- onions - 0, 2 kg;
- carrots - 100 g;
- water - how much will leave;
- flour - 0.5 kg;
- egg - 1 pc .;
- table vinegar (9 percent) - 10 ml;
- sugar - 5 g;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash the cabbage, remove the limp leaves. Finely chop the forks.
- Fill the cabbage with a small amount of water, stew it under the lid for 10 minutes after boiling. Drop in a colander, let drain excess water.
- Peel and finely chop the onion, divide it into two approximately equal parts.
- Scrape the carrots, wash them and grate them with fine holes.
- Heat oil in a pan and put one part of onion in it. When the onion gets a golden hue, add carrots to it.
- Fry the vegetables together for 5 minutes, then add the cabbage and continue cooking for another 10 minutes.
- Add salt, pepper, vinegar, and sugar. Stir. After a couple of minutes, remove from heat.
- Heat a new batch of butter in a pan, fry the remaining onion in it.
- Sift flour and mix it with a pinch of salt.
- Boil a glass of water and cool. The colder the water the better.
- Make a well in the flour, break an egg into it. Pour in ice water here. Stir everything with a spoon.
- Add 40 ml of oil, stir again.
- Put the dough on a floured board and knead it with your hands until it has an elastic, non-sticky mass.
- Roll the dough into a ball, cover with foil and set aside. “Rest” dough must be at least 20 minutes.
- Separate a large piece from the dough, roll it out and use a cup to cut from a resulting layer about 2 mm thick, circles with a diameter of 7-8 cm.
- Place the stuffing on each piece, fasten the edges well. For better gluing, the edges of the dough can be wetted with water or egg white.
- Boil water, salt it, if you want, add allspice and bay leaf.
- Dip the dumplings in boiling water, wait until they come up. 3 minutes after that, remove the dumplings with a slotted spoon.
- Add a spoonful of fried onion and butter to the dumplings, mix.
- In the same way, form and boil the remaining dumplings.
Dumplings made according to this recipe will be tasty on their own, but if you wish you can add mayonnaise or sour cream to them.
Dumplings with sauerkraut in a slow cooker
Composition:
- flour - 0, 5 kg;
- water - 150 ml;
- chicken egg - 2 pcs .;
- sauerkraut - 0.5 kg;
- onions - 0, 2 kg;
- carrots - 100 g;
- tomato paste - 30 ml;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Mix the sifted flour with half a teaspoon of salt. Add two eggs to it and pour in cold water.
- Knead the dough and, covering it with a film, temporarily set aside.
- If necessary, wash sauerkraut and squeeze.
- Peel and chop the onion, fry it in a sufficient amount of vegetable oil.
- Mix half the onion with sauerkraut.
- Finely rub the carrot. Mix it with the remaining onions. Fry the vegetables together for 5 minutes. Then add the tomato paste and simmer for 5 minutes the carrots and onions in the tomato.
- Roll out the dough and cut into 7-8 cm squares. Place a spoon of filling in the center of each. Fold the edges of the squares to make triangles. Connect the ends of the triangle along the fold line with each other and also blind.
- Lubricate the multi-cooker grill with oil and place a few dumplings on it. Pour water into the bowl of the multicooker. Start the machine in steam cooking mode for 10 minutes.
- Put the dumplings in a bowl of roasted vegetables, mix, remove and put on the dish.
- Boil the next batch of dumplings for a couple, roll them over in the oven, transfer them to the first batch. Cook the rest of the dumplings in the same way.
Serve dumplings should be hot, watering with sour cream or mushroom sauce. However, cold, they will also be delicious.
Lenten dumplings with cabbage and mushrooms
Composition:
- flour - 0, 5 kg;
- cabbage - 0, 5 kg;
- mushrooms - 0, 2 kg;
- carrots - 100 g;
- onions - 100 g;
- water - how much will leave;
- salt, pepper - to taste.
Method of preparation:
- Sift and mix the flour with half a teaspoon of salt.
- Boil a glass of water, pour into a bowl of flour. Knead the dough. If desired, you can add a couple of spoons of vegetable oil.
- Chop cabbage, grate carrot, chop onion finely.
- Cut the mushrooms into thin plates.
- Fold the vegetables and mushrooms into a saucepan with a thick bottom, add salt, pepper, a glass of water. Stew until done.
- Roll out the dough, cut into circles. Put the stuffing, form the dumplings.
- Boil the dumplings in boiling water.
You can serve ready-made dumplings in a fast with mushroom sauce or mayonnaise. If you do not fast, then the best addition to them will be sour cream.
Dumplings with sauerkraut and lard on milk
Composition:
- flour - 0, 5 kg;
- milk - 0, 2 l;
- chicken egg - 1 pc .;
- lard - 100 g;
- sauerkraut - 0, 3 kg;
- sour cream - 0, 2 l;
- garlic - 4 cloves;
- salt, spices - to taste.
Method of preparation:
- Knead dough from flour, salt, eggs and milk.
- Crush the garlic, mix with sour cream.
- Finely chop the bacon, mix with sauerkraut.
- Roll out the dough, cut the cups out with a cup. Start the cabbage with lard, hold the ends together.
- Boil the dumplings in salted boiling water.
Serve dumplings made according to this recipe, best with sour cream and garlic sauce. If desired, the dish can be decorated with fresh herbs or pickled gherkins.
Dumplings with cabbage can be very different, because cabbage goes well with many products: meat, bacon, potatoes, mushrooms. Based on the general principles of cooking dumplings with cabbage, you yourself can create new recipes, varying the composition of the filling.
