Dumplings or baked goods are not just dough. It is equally important to prepare the filling with high quality. I am telling you how to cook cabbage filling deliciously and correctly.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Surely many of us remember the taste of dumplings with cabbage, which we used as a virgin. Today, they have been replaced by newfangled modern cooking and baking, which is a worthy competitor to the products of the Soviet past. I propose to remember this delicacy and stick delicious dumplings. You can find the dough recipe on the website pages. A large selection of different options is presented for you. Dumplings are considered the classic and simplest ones, made on the dough of water and flour. But you can take a recipe for kefir dough. But in this review, you will learn how to deliciously prepare cabbage for the filling. After all, if it is not normal, then the dumplings will not be so tasty. It turns out the cabbage is tender, tasty, not overcooked, not overcooked, beautiful. And after boiling the dumplings do not lose their qualities, do not turn into porridge and have the same pleasant color.
Knowing this recipe, you will get dumplings with cabbage at the level of our ancestors. Experienced chefs advise not to take spoiled or stale cabbage heads for the filling. The vegetable should be fresh, juicy, only from the counter, then you will actually get delicious dumplings. If you are not stingy, then the cabbage filling will surpass all expectations. Also, in fairness, I note that such a filling can be used not only in dumplings, but also for pies, pies, rolls and other baked goods.
- Caloric content per 100 g - 47 kcal.
- Servings - about 300 g
- Cooking time - 50 minutes
Ingredients:
- White cabbage - 1 small head of cabbage
- Vegetable oil - for frying
- Ground black pepper - a large pinch
- Any herbs and spices to taste
- Salt - 1.5 tsp
Step-by-step preparation of cabbage filling for dumplings, recipe with photo:
1. Remove the top leaves from the head of cabbage. they are usually dirty. Then wash under running water and pat dry with a paper towel. Chop into thin strips. The thinner the cabbage is cut, the softer it will be in the filling. Therefore, try to cut it as small as possible.
2. Pour vegetable oil into a frying pan and heat well.
3. Put chopped cabbage into the skillet. At first it will seem that there is a lot of it, which literally falls out of the pan, but during the frying process it will decrease by 2-3 times.
4. Turn on medium heat and fry the cabbage, stirring occasionally.
5. Taste it periodically. When you feel that it is approaching readiness, becomes soft and tender, season it with salt and ground pepper. Pour in literally 50-75 ml of drinking water, stir and simmer under a closed lid. Add tomato paste instead of water if desired. Bring it to readiness. Then cool completely before using for the filling.
See also a video recipe on how to make cabbage filling for pies.
