Dumplings with cabbage

Homemade delicious and fragrant dumplings with cabbage! It is not necessary that the dumplings should be meat. Dumplings with vegetables, for example, with cabbage, are quite tasty and satisfying. Especially if cabbage, as our grandmothers used to do, is chopped up with a sieve in a wooden trough. It seems that after this method of processing, the cabbage turns out softer and more tender, and, accordingly, the dumplings taste better. But modern household appliances allow you to simplify and speed up the cooking process, cabbage can be crushed on a food processor.

Snezhana

Recipe author

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Composition / ingredients

servings:

Salt

to taste

Bay leaf

Allspice

Sour cream

For the test:

Wheat flour

3.5

Water

Chicken eggs

Salt

For filling:

Chicken eggs

White cabbage

300

Table salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 8 % 3 g

Carbohydrates 74 % 29 g

159 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients. Sour cream is needed for serving, cabbage dumplings are tastier with sour cream, but you can serve with mayonnaise or some sauce. Bay leaf and sweet peas are used during cooking dumplings, they will give the dish a special aroma and taste.
Step 2:
Let's do the filling for dumplings. Cabbage, of course, it is better to take a young one, so that the head is tight, then the dumplings will turn out tastier. Finely chop the cabbage or chop it in a combine, add a little salt to let the cabbage juice, become soft and tasty. In a bowl with cabbage, drive in one chicken egg, mix well.
Step 3:
We drive a chicken egg into a deep bowl, if the eggs are not large, you can take two pieces. Add a pinch of salt and beat well with a fork (until smooth).
Step 4:
Pour in a glass of water, mix the mass.
Step 5:
Pour in the sifted wheat flour. Pour the flour in parts, kneading the dough. Flour can go a little more or less, look at the resulting dough. Knead the dough well. It should be tight and not sticky to the hands. Form the dough into a ball.
Step 6:
Wrap the resulting bun in plastic wrap and put it in the refrigerator for half an hour.
Step 7:
We take the dough out of the refrigerator, sprinkle the table with flour. Roll the sausage out of the dough, cut it into small pieces with a knife. We form koloboks from them, each of which we roll out into a small cake. Juicing for cabbage dumplings can be done a little more and a little thicker than for meat, because cabbage as a filling is still rougher than meat and can tear too thin dough during cooking.
Step 8:
Spread a little cabbage filling with a teaspoon on each juicy piece, form a dumpling.
Step 9:
We spread the molded dumplings on a battered board, but we do not keep them warm for a long time so that they do not flow. It can be frozen for the future in the freezer. In a saucepan, boil water with salt, bay leaf and sweet peas. Put the dumplings in boiling water. Immediately mix them with a wooden spoon so that they do not stick to the bottom of the pan. Cook for about 20 minutes from the moment the broth boils. This time is enough for cooking cabbage dumplings.
Step 10:
We serve hot dumplings with sour cream and herbs. Bon appetit!