Cakes on choux pastry always turn out delicious. As a filling, you can do anything. Braised cabbage was used in this recipe. However, if you don’t like it, then mashed potatoes with onions or boiled eggs, minced meat or even hard cheese will do.
You can serve ready-made cakes to the table immediately after preparation. Since they are quite satisfying, they can easily replace bread. The dough is made quickly, because it is not yeast. It is advisable to cook cabbage in advance so that you do not waste time on this procedure. The same point applies to any other filling. So, for example, if you stopped the choice on minced meat, it should be fried first. If on mashed potatoes with eggs, then the vegetables should be boiled, crushed with a crush and only then add diced boiled eggs.
Perfectly, cakes on custard dough are combined with sour cream, and with tea, they will always be in demand.
- Water – 0.5 tbsp.
- Salt – 1 pinch.
- Braised cabbage – 150-200 g.
- Vegetable oil – 40 ml.
- Flour – 250-300 g.
How to cook:
1. Pour salt into the bowl immediately so that you don’t accidentally forget about this ingredient later.
2. Pour in most of the flour, mix.
3. Now pour in the water. Be sure to heat it almost to a full boil.
4. Stir the dough. Pour in 1 tsp. vegetable oil.
5. Add the rest of the flour.
6. Knead the dough with your hands. It should not be too “cool”, it is even better that it sticks to the hands a little. Although, you can leave it literally for 10 minutes. During this time, gluten is formed, the dough will become more elastic and less sticky to your hands.
7. Divide the dough into 3-4 pieces. Press each one with your hand.
8. Spread sauerkraut filling on each.
9. Form a cake by gathering all the ends in the center and fastening them. Then gently roll out a little cake with a rolling pin or press it down with your hand.
10. Heat vegetable oil in a frying pan. Lay out the cake.
11. Fry it over moderate heat until golden brown on both sides.
12. Prepare the rest of the cakes in the same way. Put them in a pile on a dish, and boldly serve to the table.