Vareniki stuffed with cabbage

8 servings

60 minutes

Вареники с начинкой из капусты – классическое блюдо русской кухни, восходящее к крестьянским традициям, где капуста являлась основой питания. Эти вареники пленяют мягким, эластичным тестом и нежной, ароматной начинкой. Начинка из обжаренной капусты с луком, укропом и яйцом придаёт им легкую сладость и пикантность, а сливочное масло завершает вкус мягкостью. Подаются горячими со сметаной, которая дополняет их нежную текстуру и подчеркивает богатый вкус. Вареники с капустой не только уютная еда, но и универсальное блюдо – они прекрасно подойдут как для будничного ужина, так и для праздничного стола. Их любят за простоту приготовления, сытность и гармоничный баланс вкусовых оттенков.

Energy value per serving

• Calories: 380.7
• Proteins: 10.1g
• Fats: 17.5g
• Carbohydrates: 46.3g

Ingredients

• Wheat flour: 3 glass
• Boiling water: 200 ml
• Chicken egg: 4 pc
• Vegetable oil: 6 tbsp
• White cabbage: 350 g
• Onion: 1 head
• Dill: 40 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare dough for dumplings. Sift 3 cups of flour (250 ml each) into a bowl. Add half a teaspoon of salt and mix. Beat one egg with a fork, add to the flour, and mix.

   Required ingredients:

   • Wheat flour: 3 glasss
   • Chicken egg: 4 pieces
   • Salt:  to taste

2. Pour 200 ml of boiling water into the flour, add 2 tablespoons of vegetable oil, and knead the dough. Grease your hands with 1 tablespoon of vegetable oil and form the dough into a ball.

   Required ingredients:

   • Boiling water: 200 ml
   • Vegetable oil: 6 tablespoons
   • Vegetable oil: 6 tablespoons

3. Put the dough in a bag for 30-40 minutes. During this time, it will become elastic.

4. While the dough rests, prepare the filling for the dumplings. Finely chop the cabbage. Peel and finely chop the onion.

   Required ingredients:

   • White cabbage: 350 g
   • Onion: 1 head

5. Heat 3 tablespoons of vegetable oil in a pan, add onion, and sauté for 3-4 minutes.

   Required ingredients:

   • Vegetable oil: 6 tablespoons
   • Onion: 1 head

6. Add cabbage, mix, salt, pepper, and fry the cabbage for about 7-8 minutes.

   Required ingredients:

   • White cabbage: 350 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Add chopped dill and mix.

   Required ingredients:

   • Dill: 40 g

8. Beat three eggs in a bowl with a fork. Pour the eggs and quickly mix the cabbage with the eggs to let them set. Place the filling on a flat dish to cool faster.

   Required ingredients:

   • Chicken egg: 4 pieces

9. Dust the table with flour, take the dough out of the bag, knead it and roll it into a sausage shape, divide it into four parts. Set three parts aside and cover with a towel to prevent drying out.

10. Roll the remaining part into a rope, cut into pieces, and roll out flatbreads.

11. Place 1 heaping teaspoon of filling in the center of each flatbread, join the edges, seal, and make a decorative braided edge.

12. Boil the dumplings by dropping them one by one into salted boiling water, adding a tablespoon of vegetable oil and 2 bay leaves. Gently stir with the back of a spoon to avoid damage. When the dumplings are cooked, they will float. After that, boil them for another 3-4 minutes and remove with a slotted spoon.

    Required ingredients:

    • Salt:  to taste
    • Vegetable oil: 6 tablespoons

13. Add a small piece of butter to the cooked dumplings, gently shake to prevent them from sticking. Serve hot with sour cream.