Home > Recipes > Dinner > How to Make Piroshki with Cabbage
  • Nut Free
    nut-free-logo
  • Vegetarian
    icon-vegetarian

How to Make Piroshki with Cabbage

These traditional Russian piroshki are a favorite childhood recipe. The idea is simple: dough with braised cabbage inside. Enjoy!
piroshki-with-cabbage-on-a-white-speckled-plate-with-a-teapot-on-a-wooden-board
piroshki-with-cabbage-on-a-white-speckled-plate-with-a-teapot-on-a-wooden-board

How to Make Piroshki with Cabbage

These traditional Russian piroshki are a favorite childhood recipe. The idea is simple: dough with braised cabbage inside. Enjoy!
Rate Print Save Pin
Course: Dinner, Lunch
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 5 hours
Servings: 8
Calories: 207kcal

Equipment

Ingredients

For the dough:

  • 1 cup milk, warm
  • 1 tsp dry yeast
  • 1 pinch salt
  • 1 pinch sugar
  • 2 cups white flour
  • 1 Tbsp olive oil
  • 1 head cabbage, shredded
  • 1 carrot, grated
  • 1 large onion, chopped
  • 3 Tbsp tomato paste
  • ½ tsp salt
  • 1 Tbsp unsalted butter

Instructions

  • Pour 1/4 cup of warm milk into a small bowl; add 1 teaspoon of yeast and a pinch of sugar. Mix well, cover, and leave for ten minutes for the yeast to activate. In ten minutes it should become foamy, that’s how you know that your yeast is fresh and hasn't expired.
  • Add the activated yeast to the rest of the warm milk; add salt and mix.
  • Slowly sift in 2 cups of white flour. If the dough is still too sticky, add a little more flour.
  • Add a tablespoon of oil and form the dough into a ball. Place it into a clean dry bowl, cover, and let sit in a warm place for 1.5-2 hours until the dough triples in size. The dough will become soft, airy and easy to work with.
  • While the dough is rising, prepare the Braised Cabbage filling.

For the Braised Cabbage Filling:

  • Shred cabbage, grate carrot and chop onion.
  • Melt 1 Tbsp butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.
  • Stir in ½ teaspoon of salt and 3 Tablespoons of tomato paste. Lower the heat to low and continue stirring occasionally.
  • After 10 minute, the cabbage will be ready.

For the Filling & Cooking:

  • Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
  • Sprinkle a little bit of flour on your working surface, roll each piece into a disc about 3 inches in diameter, adding flour as needed.
  • Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
  • Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
  • Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown. Then flip them over and fry the other side. Remove and place on a paper towel.
  • You can serve these piroshki hot or cold. We serve them with hot sweet tea or coffee in my family, or just eat them cold as a snack.

Nutrition

Calories: 207kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 392mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1570IU | Vitamin C: 44mg | Calcium: 96mg | Iron: 2mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating