Best 3 Cabbage Pirozhki Recipes
**Cabbage Pirozhki: A Culinary Journey into Russian Delicacy**
Embark on a culinary adventure with cabbage pirozhki, a traditional Russian delight that tantalizes taste buds with its savory flavors and irresistible aroma. These delectable pastries, also known as cabbage patties or pies, are a testament to the rich culinary heritage of Russia, passed down through generations of home cooks and bakers.
Our collection of cabbage pirozhki recipes offers a diverse range of cooking techniques and fillings, ensuring there's something for every palate. From classic yeast-based dough to the convenience of store-bought phyllo sheets, these recipes cater to every skill level.
Indulge in the classic Cabbage and Egg Pirozhki, a harmonious blend of tender cabbage, aromatic dill, and fluffy dough. Discover the magic of Cabbage and Potato Pirozhki, where the earthy flavors of potato and cabbage unite in a symphony of taste.
For a vegetarian delight, try the Lenten Cabbage Pirozhki, a meatless marvel filled with savory cabbage, mushrooms, and a medley of herbs. And for those who crave a touch of indulgence, the Cabbage and Ground Beef Pirozhki offer a satisfying combination of juicy ground beef, succulent cabbage, and a crispy crust.
No matter your choice, each cabbage pirozhok is a masterpiece of culinary art, showcasing the versatility and charm of Russian cuisine. So, gather your ingredients, preheat your oven, and let's embark on this delightful culinary journey together.
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
OLIVE OIL PASTRY, CABBAGE PIROZHKI
Categories Leafy Green
Number Of Ingredients 10
Steps:
- 1. Mix up the pastry dough and while it is rising, make the filling. 2. 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. 3. 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. 4. 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. 5. 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. 82 calories;
CABBAGE PIROZHKI
These golden tasty hand pies are traditional Russian & Polish comfort food. The prep is time consuming, but well worth the effort. Some versions deep fry at medium temp. I've lost my original recipe, but this one matches my memory of that first recipe. When I tried to pinch it from its webpage the Pinch app didn't work so I...
Provided by Maureen Martin
Categories Savory Pies
Time 3h
Number Of Ingredients 10
Steps:
- 1. Original recipe intro: by MARTHA ROSE SHULMAN JAN. 27, 2014. "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."
- 2. Mix up the pastry dough and while it is rising, make the filling.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. Note: You may have some filling left over. Use it in a timbale or gratin, as a topping for bruschetta or as a filling for an omelet.
- 8. Advance preparation: You can make the filling for these a day or two ahead. The pirozhkis can be made a day ahead and reheated. They freeze well.
Tips:
- Use fresh cabbage for the best flavor and texture.
- Shred the cabbage finely so that it cooks evenly.
- Squeeze out as much water from the cabbage as possible before adding it to the filling.
- Season the cabbage filling generously with salt and pepper.
- Use a variety of spices to add flavor to the filling, such as cumin, coriander, and paprika.
- Let the filling cool completely before assembling the pirozhki.
- Roll out the dough thinly so that the pirozhki are light and flaky.
- Brush the tops of the pirozhki with egg wash before baking for a golden brown crust.
- Serve the pirozhki warm with your favorite dipping sauce.
Conclusion:
Cabbage pirozhki are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. With the right ingredients and a little bit of time, you can create a batch of cabbage pirozhki that will impress your friends and family. So next time you're looking for a new recipe to try, give cabbage pirozhki a try!
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