Recipe: Cabbage and Cheese Sausage Pies step by step with pictures | Handy.Recipes

Cabbage and Cheese Sausage Pies

Cooked cabbage and cheese pies

Time to cook: 120 minutes

Total Servings: 15

Nutritional Value

It's time to make pies filled with seasonal vegetables - for a warm tea party with friends or for dinner on a chilly weekend. I propose to make delicious, hearty and easy-to-make pies. The cakes have a wonderful taste with "Aroma of autumn". They are filled with seasonal vegetables and topped with sausages and cheese.

Author of the recipe

Ingredients for pies with cabbage and cheese sausages:

The Pancake

  • Milk (warm) - 50 ml
  • Yeast (dry) - 5 g
  • Wheat flour / Flour - 2 tablespoon
  • Sugar - 1 tablespoon


  • Sugar - 1 tablespoon
  • Milk (warm) - 250 ml
  • Dough leavening agent - 0.5 teaspoon
  • Butter (or margarine) - 85 g
  • Wheat flour / Flour (+ 2 tablespoon for dusting) - 500 g
  • Salt - 1 teaspoon
  • Sunflower oil - 1 tablespoon


  • Carrots - 1 pc
  • White cabbage / Cabbage (small) - 1 fork
  • Potatoes - 2 pcs
  • Onion - 1 pc
  • Garlic - 2 clove
  • Chicken egg (boiled) - 2 pcs
  • Sunflower oil - 2 tablespoon
  • Sausage (with cheese) - 8 units
  • Butter (cold) - 40 g
  • Ketchup (tomato) - 2 tablespoon
  • Sesame - 1 tablespoon
  • Black pepper (ground) - to taste
  • Salt - to taste
  • Broth (or water) - 100 ml
  • seasoning (for vegetables) - 1 teaspoon

How to cook cabbage and cheese pies step by step with photos

1. Make sourdough. Mix 2 tablespoons of flour with dry yeast. Add sugar and warm milk (50 ml). Stir and put in a bowl with the leaven in a warm place until a foamy cap is formed.

2. Prepare the dough. Add sugar, warm milk, melted and cooled butter and salt to the foamy stew.

3. Mix 500g of flour with baking powder and stir into the liquid butter mixture in small portions.

4. Form the dough into a lump. The dough is smooth and does not stick to your hands.

5. Grease the bowl and the dough with vegetable oil. Cover the bowl with cling film and put it in a warm place to allow the dough to rise 2.5 times.

6. Prepare the filling. Peel and finely chop the vegetables; potatoes, onions, garlic, cabbage and carrots. Braise vegetables in vegetable oil with broth or water.

7. Add tomato ketchup, seasoning, salt and pepper. Stir and braise until soft.

8. Remove the pan with the vegetables from the stove and add boiled eggs.

9. Cut each sausage in half.

10. Knead the prepared dough.

11. And divide into 15-16 pieces.

12. Roll out each piece of dough into a patty. Place 2 spoonfuls of cabbage and half a sausage on each piece of dough.

13. Roll up the edges of the loaf.

14. And make 15 pcs "of envelopes".

15. Cover the baking tray with baking paper (do not grease). Arrange the patties. Make a small cut on top for steam to escape and put a small piece of butter each.

16. Put the tray with the patties in a warm place to rise a little, about 20 minutes. Then brush the patties with whipped egg yolk and sprinkle with sesame or cumin.

17. Put the tray with the patties in a preheated 180 C oven until crusty and brown. Bon appetit!

Nutritional Value:

Whole Dish:
5648.1 Calories
155.1 g
261.4 g
675.1 g
Per Serving:
376.5 Calories
10.3 g
17.4 g
45 g
151.4 Calories
4.2 g
7 g
18.1 g

Chicken Egg, Salt, Black Pepper, Garlic, Spicy, Flour, Wheat Flour, Potatoes, Sugar, Butter, Sausage, Seasoning, Ketchup, Onions, Sunflower Oil, Broth, Carrots, Milk, Vegetable, Cabbage, Sesame, Cheese, Baking powder, Yeast, Baking, Fudge, Pies

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