There is not a single person who has not tried this wonderful dish like dumplings. Dumplings can be prepared with various fillings. The most popular ones are with cottage cheese, potatoes and berries.

Have you tried dumplings with sauerkraut and minced meat? If not, then I suggest preparing these delicious and satisfying dumplings right now.

Let's prepare the products according to the list.

Let's prepare the dough. Can be cooked traditional dough in water with an egg, according to your favorite recipe. I will cook choux pastry, which is suitable not only for making dumplings, but also dumplings, pasties and manti.

Pour sifted flour (300 g) into a container and add oil, stir.

Add salt and boiling water, stir with a spoon. Cool the brewed flour mixture until warm.

Beat in the egg and mix well with a spoon.

Gradually add the remaining flour, knead a soft but dense dough that does not stick to your hands. You may need more flour. Wrap the dough in cellophane and leave it alone for 1 hour.

While the dough is “resting”, we begin preparing the filling.

In a bowl, mix the minced meat (I used pork), chopped onion, pepper and just a little salt. Don't forget that the filling will contain sauerkraut.

If the cabbage is sour, rinse it cold water and squeeze out. Grind the cabbage in a meat grinder with a large wire rack, squeeze it a little and add it to the minced meat. In the recipe I indicated my proportions of minced meat and cabbage; you can increase or decrease the amount of minced meat or cabbage to your taste.

Divide the dough into several parts. Roll each part into a sausage. Cut each sausage one by one into small pieces. Roll out the pieces with a rolling pin into small circles. Place the filling on the rolled out circles and seal the edges tightly.

Additionally, I decorate the edges of the dumplings with a “pigtail”.

Place the dumplings into boiling water, don’t forget to salt it. After the products float to the surface, cook them for 5 minutes.

Delicious dumplings with sauerkraut and minced meat are ready. You can serve sour cream as a sauce for these dumplings, butter. And we love dipping dumplings in aromatic sunflower oil. Bon appetit!

Meat and cabbage dumplings prepared according to the recipe from our website turn out very tender, juicy and satisfying. They are not at all difficult to prepare; in terms of costs, they turn out to be more economical than meat dumplings, and they taste very juicy. Serve meat and cabbage dumplings very tasty with sour cream, mushroom or tomato sauce. They can also be prepared for future use and stored in the freezer.

List of ingredients

• water - 1.5 cups
• flour - 3-4 cups
• eggs - 2 pcs
• minced meat - 400 g
• cabbage - 300-400 g
• vegetable oil- 4-5 tbsp. spoons
• onions - 2 pcs
• garlic - 2-3 cloves
• spices - to taste
• salt - to taste

Cooking method

Pour water into the pan, add salt and add vegetable oil. Heat to a boil, sift a glass of flour into boiling water and stir vigorously, removing the water and flour from the stove. Let the dough cool, add 2 eggs into it using a mixer and beat until smooth.

Sift half a glass of flour onto a work surface. Place the dough on the flour and knead until smooth, gradually adding the rest of the flour. Cover the dough with a towel and leave for 20-30 minutes. Then knead again, cover with a towel again and leave for another 10 minutes.

For the filling, chop the onion, rinse in a colander under cold water and let the water drain. Chop the cabbage as finely as possible. Season with salt and knead the cabbage thoroughly with your hands. Heat vegetable oil in a frying pan, add cabbage and fry for about 7 minutes until translucent. Cool.

In a bowl, mix onion, fried cabbage and minced meat until smooth. Add salt and spices and pour in a little water. Mix thoroughly, add the garlic passed through the garlic and mix again.

Divide the rested dough into parts. Roll out one by one into a round layer and cut out circles using a glass. Place a little on each circle of dough cabbage and meat filling and form neat dumplings. You need to cook dumplings in large quantities water with added salt and bay leaf. Can be frozen and used as needed.

Meat and cabbage dumplings are ready!

Those who do not like meat or cannot eat it for medical reasons often refuse traditional dishes with him. But today we will tell you how to make dumplings with cabbage - this seemingly strange combination has long been enjoyed by many lovers of good food. We offer you a selection of time-tested simple recipes, according to which it will not be difficult to prepare a healthy and unusual lunch or dinner.

The advantage of cabbage dumplings is that the composition of the filling can be varied, making it completely vegetarian - this is especially good for those who fast or generally do not consume animal products.

First, let's try to prepare a dish with the addition of eggs - everyone will surely like it.

Dumplings with fresh cabbage

Dough ingredients

• - 2 glasses + -
• - 0.5 cups + -
• - 1 PC. + -

Filling ingredients

• - 1 PC. + -
• - 2 pcs. + -
• — on the tip of a knife or to taste + -
• - 2 tbsp. + -
• Fresh white cabbage— 500 g + -
• Allspice - on the tip of a knife + -
• Nutmeg - on the tip of a knife + -
• — 2 pinches or to taste + -

How to cook cabbage dumplings

Since we will still put eggs in the filling, we don’t necessarily need to knead it with milk to make the dough lean.

1. Beat the egg with milk and gradually add the sifted flour. It must be passed through a sieve to make the dough more elastic and elastic. Knead it thoroughly, adding more flour if necessary.
2. As soon as the consistency suits us and the dough does not stick to our hands, wrap it in cling film and leave to lie at room temperature for 35-40 minutes.

During this time we need to prepare the filling.

Sprinkle the table with flour and roll out part of the dough on it into a layer no thinner than 2 - 2.5 mm. Cut out mugs with a suitable diameter glass and place 1 tsp in the center. filling and seal the edges with a crescent.

We fasten the ends together so that the dumplings are round in shape.

Place dumplings on a floured surface. If you spread them out on a baking sheet, you can easily freeze a whole batch for future lunches and dinners by simply distributing them into portioned bags.

But if our goal is to feed our household right now, we put at least 1.5 liters of water on the fire - the dumplings should be easily stirred so as not to stick together and wait for it to boil.

Place a couple of bay leaves, 3-4 black peppercorns and 1 tbsp into boiling water. butter. We wait a couple more minutes and lay out several servings of dumplings (20-30 pcs.)

Serve the dumplings with cabbage hot, baste, adding mustard or to taste. We suggest preparing several original sauces for dumplings.

Bon appetit!

Well and next recipe will be useful to anyone who fasts or is a convinced vegetarian.

Dumplings with sauerkraut

This time we will knead the dough with water, not milk. We also don't add eggs there.

• Sift 2 cups of flour, pour in 2 tbsp. vegetable oil odorless and 1 glass of hot water.
• Knead well and do not add salt - remember that for dumplings the dough should be unleavened.
• If necessary, add more flour and bring the consistency to optimal - the dough should roll out well and not stick to your hands. We wrap the finished product in film and let it rest for half an hour.

During this time we prepare the filling.

It is better to choose cabbage that is not too sour, but spicy and crispy. This one is easy enough to squeeze out. But if it seems that there is still excess sourness, rinse it under running water in a colander.

For the filling we need 600 g.

• Peel and finely chop 1 large onion.
• Pour oil into a frying pan and sauté the onion first, then when it is browned, add the cabbage.
• Simmer the filling under the lid until the cabbage is soft.
• Taste for salt and spices and add if necessary.

Now roll out the dough on a floured table and cut out circles from it. We make dumplings in the same way as in the previous recipe.

Boil the finished ones in boiling water, seasoning it allspice and bay leaf. We offer you a few more alternative ways cooking dumplings.

Serve with or tomato sauce.

Now you know how to cook dumplings with cabbage - choose any recipe and try it! After all, dishes with both fresh and sauerkraut are played in a new way every time, so it won’t be difficult to diversify the table.

Let's cook Lenten dumplings with cabbage, both sauerkraut and fresh, then add minced meat to the recipe. We will make “ears” from dough with our own hands without using a dumpling maker. Result - product unusual shape stuffed with different types there will be cabbage excellent option for a winter everyday diet, which can be served as a first and second course.

As you know, cabbage dumplings can be made using a special kitchen device called a dumpling maker, or you can do it yourself. What are the advantages of the second method?

Handmade dumplings

• Quality. Of course, hand modeling will give more quality result - beautiful product, into which a lot of effort and time has been invested.
• Energy. There is an opinion that food is saturated with the energy of the person who prepares it, so you need to create in the kitchen only in a positive frame of mind.
• Originality. In the process of sculpting by hand, you can experiment with different types of it, trying to make dumplings with cabbage in various options from “ears” to “Cheburashkas”.

Recipes for dumplings with cabbage

With fresh

Cabbage is a treasure trove useful substances with a minimum of calories, and the tartranic acid contained in it prevents the accumulation of fatty tissue in the human body. Fresh cabbage dumplings - a recipe that is accessible and healthy for everyone!

You will need:

• white cabbage - about 500 g;
• onion - 1 pc.;
• wheat flour - 3 cups;
• boiled water cooled to room temperature- 1 glass;
• chicken egg - 1 pc.;
• butter, melted - 50 g;
• salt, garlic, ground black pepper and peas - to taste.

Preparation

1. Peel the cabbage from the top leaves, cut out the stalk, and rinse the finished head. Finely chop or mince, adding spices and garlic. Also add previously melted butter. Leave for a while to release the juice, which will then need to be drained.
2. Prepare dumpling dough, adding water and one lightly beaten egg, as well as a little salt, to the flour sifted through a sieve or colander. Stir and knead. Then leave ready dough, covered with a plastic bag, in refrigeration chamber for half an hour.
3. Roll out the dough into a makeshift sausage, then cut it into equal slices. Roll out each slice with a rolling pin in the shape of a circle, place it in the middle of the resulting circle with a teaspoon or your hand. cabbage filling, pinch the corners in the shape of “ears”.
4. Boil them in salted water with spices for about 5 minutes after floating from the bottom of the pan.

The dough, left for some time in the refrigerator, under a plastic bag, will become a more elastic and pliable material for hand sculpted. In the recipe white cabbage You can replace it with red cabbage, which will add an interesting bright color to the dish!

With sauerkraut

Sauerkraut is a record holder for its content minerals, which has an immunoprophylactic and restorative effect on humans. Dumplings with sauerkraut - a recipe for those who like to experiment with unusual tastes.


You will need:

• sauerkraut - half a kilo;
• onions - 2 medium;
• wheat flour - 3 cups;
• boiled water - 1 glass;
• egg - 1 pc.;
• vegetable or olive oil- 100 g;
• salt, ground black pepper and peppercorns - to taste.

Preparation

1. Peel and finely chop the onion, fry it until a nice soft golden color. Add sauerkraut and spices to the onion and simmer until done. Stir occasionally with a wooden spatula.
2. Prepare the dough using sifted flour, boiled water, beaten egg and a pinch of salt. Stir until a homogeneous structure does not stick to your hands, and then leave the dough to “rest” for half an hour.
3. Roll out the dough into a plate and then use a regular glass to cut circles out of it. Carefully place the filling into the circles, then pinch the corners, folding them in half, for example. Throw into already boiling water and boil for about 5-7 minutes.

The corners of the dough that you pinch by hand will hold together better and will not fall apart during cooking if you brush them with egg white or cold water.

With minced meat

Dumplings with sauerkraut can also be made with minced meat. You can choose minced meat according to your taste; it can be chicken or even fish or seafood. Cabbage dumplings with minced meat - great recipe for those who do not fast.


You will need:

• white cabbage - one small head or 400 g;
• minced meat of your choice - 500 g;
• wheat flour - 3 cups;
• boiled water at room temperature - 1 glass;
• egg - 1 pc.;
• salt, garlic, ground black pepper and peas, herbs - to taste.

Preparation

1. Rinse the cabbage and pass it through a meat grinder, adding salt and spices. Mix with ready-made minced meat. If you take not fresh, but frozen minced meat, then it is better to mince it again to make it softer. Mix the minced meat and cabbage into a single whole in an approximate proportion of 50/50.
2. Prepare the dough using flour sifted through a colander, boiled chilled water, beaten egg and salt. Stir until smooth and does not stick to your hands, and then leave the dough to rest for half an hour.
3. Roll out the dough into a thin layer and then cut out circles with a regular glass. Place them carefully ready-made filling and pinch. If necessary, brush with cold water or place in the refrigerator for a short time.
4. Cook cabbage dumplings with meat in boiling water for about 5-8 minutes with the addition of your favorite spices, and also modify the recipe to your taste.

Dumplings with cabbage and minced meat can be served warm or cold. various sauces. Fresh cabbage can be replaced with sauerkraut in this recipe.

The recipe for dumplings with cabbage is most often classified as a second course, but it can also be presented as a first course if these dumplings are served with the broth in which they were boiled, and vegetables and herbs are added in addition to spices. Eat with pleasure!