Recipe: Sauerkraut patties step by step with pictures | Handy.Recipes

Sauerkraut patties

Cooked patties with two kinds of cabbage

Time to cook: 90 minutes

Total Servings: 11

Nutritional Value

Delicious Lenten dough for patties with any filling. Today I'll show you an unsweetened stuffing: you can make it with fresh cabbage, but I happened to have "Pekinka", It dilutes the sour sauerkraut very well. We will need half of the stuffing, but it is self-sufficient and delicious. You can serve it with potatoes for dinner.

Author of the recipe

Ingredients for pies with two kinds of cabbage:


Dough

  • Wheat flour / Flour - 200 g
  • Semolina (TM"Mistral") - 30 g
  • Yeast (dry) - 5 g
  • Water (warm) - 200 ml
  • Sugar - 0.5 teaspoon
  • Salt - 0.5 teaspoon
  • Vegetable oil - 2 tablespoon

Stuffing

  • Peking cabbage - 200 g
  • Sauerkraut - 300 g
  • Tomato - 1 pc
  • Dill - 2 tablespoon
  • Seasoning - to taste
  • Salt - to taste
  • Onions - 2 pcs
  • Garlic - 2 clove

Extras

  • Vegetable oil (for frying) - 0.5 glass

How to cook patties with two kinds of cabbage step by step with photos


Stir in half the water and a spoonful of flour and the yeast and sugar.

Wait until the yeast cap appears to start working.

Mix the sourdough with the rest of the water and the oil.

Add flour and salt in batches.

Add for tenderness the semolina from TM"Mistral".

Knead into a fluffy dough by hand and leave to rise for an hour.

For stuffing cut onion, garlic - as much as you like.

Fry not too much in vegetable oil.

Slice Peking cabbage.

Shred and add to onions.

Season with salt and aromatic spices.

To stew together with onions, that's what we have.

Separate Sauerkraut (I have sour cabbage with cumin) from brine.

Finely chop.

Put in the pan with the vegetables.

Peel the tomato and chop together with frozen dill.

Add it to the pan. I braise under a lid until soft. You can add water to prevent the stuffing from sticking.

Let the stuffing cool in a bowl on a table.

Our dough is ready.

Using a spatula, I unload the dough onto a table with flour, or rather onto a silicone mat.

Cut it into two sausages.

Divided the dough into portions.

Flatten a piece of dough on flour, take it in your hand, put the filling and seal it.

Make 11 large patties. The softer and harder the dough is to work with, the more tender the patties will be.

Butter-fry the patties in batches.

I usually flip them over two at a time.

Transfer the patties to a napkin when they're done. I've had a few begging right out of the frying pan.

Everyone loves cabbage pie, even people who don't care for vegetables.

♪ Such a rift ♪.

Nutritional Value:

Whole Dish:
Calories
2246.1 Calories
Protein
41.7 g
Fat
134.8 g
Carbohydrates
232.2 g
Per Serving:
Calories
204.2 Calories
Protein
3.8 g
Fat
12.3 g
Carbohydrates
21.1 g
100g:
Calories
157.1 Calories
Protein
2.9 g
Fat
9.4 g
Carbohydrates
16.2 g

Salt, Garlic, Onion, Tomato, Vegetable Oil, Flour, Sugar, Seasoning, Sweet, Water, Dill, Cabbage, Yeast, Baking, Sauerkraut, Semolina, Peking cabbage, Pastry, Pies

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