CABBAGE PIROZHKI
A rich-tasting Eastern European pastry that isn't rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course
Time 3h
Yield 24 about 3-1/2-inch long pirozhki
Number Of Ingredients 10
Steps:
- Mix up the pastry dough and while it is rising, make the filling.
- Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
- When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
- Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
- Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams
TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
CABBAGE, FETA AND DILL PIROSHKI
There are as many possible fillings for piroshki as there are countries that claim the yeasted, stuffed buns as their own. In Russia and Ukraine, where they are an especially popular street food, you'll find versions that are baked and versions that are fried with fillings both sweet and savory. In this baked version, the slightly sweet, butter- and egg-enriched dough encloses a filling of silky cooked green cabbage, which provides a nice counterpoint to salty feta. Once you've made these a couple times, you might start dreaming up your own fillings. Piroshki are a wonderful way to use up odds and ends.
Provided by Jessica Battilana
Categories breads, appetizer, side dish
Time 1h10m
Yield 15 piroshki
Number Of Ingredients 16
Steps:
- Make the dough: In the bowl of a mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the milk and sugar. Sprinkle the yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add 3 cups/385 grams of the flour, the egg, the butter and the salt, and mix until combined. Increase the speed to medium, and mix until the dough comes together in a smooth ball. The dough will be soft but should not stick to your fingers. If it does, add more flour by tablespoons. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough rises, make the filling: In a large (12-inch) high-sided skillet over medium heat, melt the butter. Add the onion, cabbage and a few generous pinches of salt, stir to coat with butter and cook, stirring frequently, until the cabbage is soft and tender but not browned, and all the liquid has cooked off, 15 to 20 minutes. Remove from the heat and let cool, then stir in the feta, dill, and more salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Gently punch down the dough, transfer to a work surface and divide into 15 pieces, each about 1 1/2 ounces/45 grams. Roll the pieces into balls, then cover them loosely with a clean dish towel. Working with one piece of dough at a time, roll into a 4-inch/10-centimeter circle using a rolling pin. (If your dough is particularly sticky, you can dust your work surface with a bit of flour, but adding too much flour makes rolling the dough difficult, so be cautious.) Add 2 to 3 tablespoons filling to the center of each dough round. Pull the dough up and around the filling, pinching the dough firmly to enclose the filling. Place seam-side down, 2 inches apart, on the prepared baking sheets. Repeat with the remaining dough and filling. (The piroshki can be made up to this point and frozen for up to 1 month. Freeze on the baking sheet, then transfer to a resealable freezer storage bag. Bake as directed below, adding 2 to 3 minutes to the total baking time.)
- Place the racks in the top and bottom third of the oven, and heat oven to 375 degrees. Lightly spray a sheet of plastic wrap with nonstick cooking spray, cover each pan of piroshki and let stand at room temperature until puffy, 30 minutes. Brush the tops of each with egg wash and sprinkle with flaky salt, if using, or kosher salt. Bake until browned, 20 to 25 minutes, rotating the pans and switching oven racks halfway through baking. Transfer the piroshki from the sheet pan to a wire rack and let cool. Serve warm or at room temperature.
POTATO PIROZHKI WITH CABBAGE
There is no holiday in Russia without pirogi (pies). Pirogi are a must on wedding, Christmas, birthday and christening tables. Russian cuisine knows a great number of recipes for pirohi and pirozhki with various fillings and of different forms.
Provided by Witch Doctor
Categories Potato
Time 2h30m
Yield 30-35 Pirozhki
Number Of Ingredients 10
Steps:
- For the dough:.
- Add potatoes to boiling salted water and simmer until done, about 25 minutes.
- Drain potatoes well and cool.
- Once cooled put through fine disk on ricer or grate through large holes on grater box.
- Add flour and salt and work dough on a floured surface. Then roll out and cut into pieces. Make 4 inch flat rounds.
- For the filling:.
- Shred cabbage, add salt and let moisture leave the cabbage. Put in a large saucepan with the melted butter, stir to coat cabbage, cover and simmer for about 25 minutes.
- In a separate sauté pan add oil and sauté onions until tender.
- Combine onions and cabbage, add salt and pepper and stir in the eggs.
- Let filling cool before using.
- Place a tablespoon of the filling in the center of a round, pinch the edges closed and fry in oil until golden brown.
Nutrition Facts : Calories 33.8, Fat 1.7, SaturatedFat 1, Cholesterol 17.7, Sodium 93.9, Carbohydrate 3.9, Fiber 0.5, Sugar 0.4, Protein 0.9
GROUND BEEF AND CABBAGE PIROSHKI
Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees.
- Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
- Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
- Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
- Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
- Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
- Blend water and reserved egg; brush over pastry.
- Bake until golden brown, 14 to 16 minutes.
- Serve with chili sauce.
PIROZHKI
Steps:
- Make the dough:
- In a food processor blend together the flour, the baking powder, the salt, and the butter until the mixture resembles meal. In a small bowl whisk together the egg yolks and the sour cream, add the sour cream mixture to the flour mixture, and blend the mixture until it just forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for 1 hour or overnight.
- Make the filling:
- Peel the potatoes, cut them into 3/4-inch pieces, and in a steamer set over boiling water steam them, covered, for 12 to 15 minutes, or until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of the butter. In a heavy saucepan cook the onion and the caraway seeds in the remaining 1 tablespoon butter and the oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat, stirring occasionally, for 5 minutes more and stir it into the potato mixture with the sour cream, the water if the mixture is too thick, the dill, and salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
- On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
- Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350°F. oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.
More about "cabbage pirozhki recipes"
HOW TO MAKE PIROSHKI WITH CABBAGE - ALL WE EAT
From allweeat.com
5/5 (1)Category DinnerServings 8
PIROZHKI WITH CABBAGE AND MEAT RECIPE | GOOD FOOD
From goodfood.com.au
PIROZHKI - WIKIPEDIA
From en.wikipedia.org
TRADITIONAL RUSSIAN CABBAGE SOUP (SHCHI) RECIPE - THE …
From thespruceeats.com
CABBAGE PIROSHKY RECIPE - VALENTINA'S CORNER
From valentinascorner.com
5/5 (1)Total Time 2 hrs 20 minsCategory DinnerCalories 515 per serving
- In a large skillet, saute chopped onion with 2 Tbsp oil, until onions are tender. Add the shredded carrots and saute until tender.
- Generously flour working area and transfer the dough onto surface. Divide the dough into 20 equal parts. (see note)
CABBAGE PIROSHKI (VIDEO) - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
5/5 (3)Category Dinner, Lunch, Snack
CABBAGE PIROSHKI (VIDEO) – MY ROI LIST
From myroilist.com
SHHH...A RUSSIAN GRANDMOTHER'S SECRET PIROZHKI RECIPE YOU MUST …
From simmerandsauce.com
RUSSIAN PIROZHKI STUFFED WITH CABBAGE - RUSSIANFOODUSA BLOG
From blog.russianfoodusa.com
BAKED PIROSHKI RECIPE (2 FILLING OPTIONS: SWEET OR SAVORY!)
From natashaskitchen.com
BRAISED CABBAGE PIROSHKI - FRIDAY NIGHT SNACKS AND MORE...
From fridaysnacks.info
PIROSHKI WITH CABBAGE – NEUREZEPT
From russian.neurezept.com
CABBAGE PIROSHKI FILLING - FOOD52
From food52.com
RUSSIAN CABBAGE PIROSHKI - WALLY AND PUMPKIN
From wallyandpumpkin.com
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA
From jta.org
CABBAGE PIROZHKI - THE NEW YORK TIMES
From nytimes.com
BAKED PIROZHKI RECIPE WITH BEEF AND ONION - PETER'S FOOD …
From petersfoodadventures.com
CABBAGE PIROZHKI (RUSSIA) - GORENJE
From ph.gorenje.com
CABBAGE PIROSHKI (RUSSIAN BUNS WITH CABBAGE FILLING)
From negolodaj.com
BRAISED CABBAGE PIROSHKI (VIDEO) - FOOD NEWS
From foodnewsnews.com
BEEF AND CABBAGE PARCELS (PIROZHKI S GOVYADINOY I KAPUSTOI) - FOOD
From sbs.com.au
THE BEST RUSSIAN PIROSHKI (STUFFED ROLLS WITH BRAISED CABBAGE)
From munchkintime.com
PIROZHKI (RUSSIAN POTATO-AND-CABBAGE TURNOVERS) - BIGOVEN
From bigoven.com
WHAT ARE PIROZHKI? (WITH PICTURES) - DELIGHTEDCOOKING.COM
From delightedcooking.com
EASY BEEF PIROZHKI/PIROSHKI (RUSSIAN-STYLE HAND PIES)
From craftycookingbyanna.com
BRAISED CABBAGE PIROSHKI RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
CABBAGE PIROZHKI RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
RUSSIAN CUISINE - PIROZHKI PART 2 + CABBAGE ROLLS - YOUTUBE
From youtube.com
CABBAGE STUFFED PIROSHKI | DELICIOUS & EASY TO PREPARE - YOUTUBE
From youtube.com
PETERSFOODADVENTURES — CABBAGE PIROSHKI (VIDEO)
From petersfoodadventures.tumblr.com
HOW TO MAKE AUTHENTIC RUSSIAN PIROZHKI JUST LIKE BABUSHKA
From expresstorussia.com
VEGAN PIROSHKI WITH CHEESE - OH MY VEGGIES
From ohmyveggies.com
COOKING WITH GRAMS – CABBAGE PIROSHKI – SAY NO TO FOOD WASTE
From saynotofoodwaste.org
FRIED POTATO PIROZHKI - VALENTINA'S CORNER
From valentinascorner.com
HOW TO MAKE RUSSIAN PIROSHKI JUST LIKE GRANDMA | THE NOSHER
From myjewishlearning.com
LARISA'S PIROZHKI RECIPE | TASTING TABLE
From tastingtable.com
PIROZHKI – RHODES BAKE-N-SERV
From rhodesbakenserv.com
413 PIROSHKI PIROZHKI RUSSIAN FOOD STOCK PHOTOS
From dreamstime.com
You'll also love