Kitchen appliances and utensils: cutting board, knife, frying pan, stove, spatula, tablespoon and teaspoon.
Ingredients
| Ingredients | amount |
| White cabbage | ½ fork |
| Salt | taste |
| Ground black pepper | taste |
| Vegetable oil | 3 tbsp. l |
| Citric acid (powder) | ¼ tsp |
Step cooking
- Cut the middle forks of white cabbage into two equal parts. Put one in the refrigerator (it will not be needed), and remove the upper leaves from the second, and chop the rest so that it is not very small and not very large.
- Put the pan on the fire and warm it well.
- Put shredded cabbage on a dry, well-heated pan.
- Stir the cabbage, but not very intensively. Juice should evaporate from it: you will see how moisture forms at the bottom of the pan, and all this moisture must go away.
- After the liquid from the cabbage has evaporated, it is necessary to fry the cabbage until a light golden color. Do this by constantly stirring the cabbage with a spatula in a dry frying pan. While roasting, salt and pepper the filling to your liking. Shuffle.
- When the cabbage is fried to a golden hue, pour the vegetable oil into the pan (3 tablespoons) and continue to fry the cabbage, stirring constantly, until tender.
- Transfer the prepared cabbage from the pan to a bowl and add citric acid (about 1/4 of a teaspoon). Mix well.
- Use the cooled cabbage for pies, laying 1-1.5 tablespoons in the center of the formed circles from the dough.
Video recipe
The secrets of cooking fried cabbage as a filling for pies, see the video.
You have learned the recipe for the filling for cabbage pies. Cabbage prepared according to this recipe after baking pies does not lose its shape and does not turn into porridge, has a beautiful golden color and a very pleasant taste. Those who do not like to use citric acid can replace it with a few drops of lemon juice squeezed directly from the fruit into the cabbage. If you wish, you can also add your favorite spices and herbs to the cabbage.
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