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How to Make Piroshki with Cabbage

Contents

  • Introduction
  • Step-by-Step
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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If you’re looking to make the ultimate Russian street food at home, this Braised Cabbage Piroshki recipe is your answer. The dough is soft and fluffy, with a deliciously healthy filling that everyone will enjoy!

Piroshki with Cabbage

Hi! How was your weekend? Mine was extra special – I made a classic Russian dish that my entire family enjoys: Piroshki. It hit the perfect spot after a busy week. When I close my eyes, I think I can still taste the delicious bits of cabbage and amazingly soft dough. Mmmm.

Piroshki with Cabbage

So what is Piroshki anyway?

Piroshki are a classic delicacy that can be easily found on European and Russian food streets. They’re basically small hand pies that consist of a filling. The filling can be soft or savory depending on where you go, or what you decide to make. The dough is made from flour, yeast, milk, sugar, salt, and oil.

I’m sharing with you my favorite kind of Piroshki – the ones that are filled with braised cabbage. The result? Healthy, delicious hand pies that are soft, buttery, and have a subtle crunch from the cabbage. It is absolutely delicious.

Piroshki with Cabbage

How do you cook them?

Once your piroshki are filled and sealed, you have two options:

Bake or Fry.

Either way works, but I prefer to fry them in a skillet. This gives the Piroshki a slightly crispy texture with the perfect golden-brown finish. If you’re staying away from fried foods, baking them at 350F for about 25-30 minutes works well too!

However you decide to make these hand-pies, I’m sure you’ll love them!

So, what will I need to make this delicacy?

First, the dough:

  • milk
  • dry yeast
  • salt
  • sugar
  • white flour
  • oil

For the braised cabbage filling:

  • cabbage
  • carrot
  • onion
  • tomato paste
  • salt
  • unsalted butter

Piroshki with Cabbage

Directions for Piroshki with Cabbage

Steps

Dough:
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 isn’t expired.

Piroshki with Cabbage

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.

Piroshki with Cabbage

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.

Piroshki with CabbagePiroshki with Cabbage

While the dough is rising, prepare the Braised Cabbage filling.

Braised Cabbage Filling:
Shred cabbage, grate carrot and chop onion.
Piroshki with Cabbage

Melt 1 Tbsp butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.

Piroshki with Cabbage

Stir in ½ teaspoon of salt and 3 Tablespoons of tomato paste. Lower the heat to low and continue stirring occasionally.

Piroshki with Cabbage

After 10 minute, the cabbage will be ready.

Piroshki with Cabbage

Filling and Cooking:
Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.

Piroshki with Cabbage

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.

Piroshki with Cabbage

Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.

Piroshki with Cabbage

Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.

Piroshki with Cabbage

Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown.

Piroshki with Cabbage

Then flip them over and fry the other side. Remove and place on a paper towel.

Piroshki with Cabbage

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.

Piroshki with Cabbage

How to Make Piroshki with Cabbage Yum

8 Servings
+—
207 Calories
Time to cook: 5 hr
1 Reviews
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Ingredients

  • 1 cup milk, warm
  • 1 tsp dry yeast
  • 1 pinch salt
  • 1 pinch sugar
  • 2 cups white flour
  • 1 Tbsp olive oil

Instructions

1

Dough:
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 isn’t expired.

Piroshki with Cabbage

2

Add the activated yeast to the rest of the warm milk; add salt and mix.

3

Slowly sift in 2 cups of white flour. If the dough is still too sticky, add a little more flour.

Piroshki with Cabbage

4

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.

Piroshki with CabbagePiroshki with Cabbage

5

While the dough is rising, prepare the Braised Cabbage filling.

6

Braised Cabbage Filling:
Shred cabbage, grate carrot and chop onion.
Piroshki with Cabbage

7

Melt 1 Tbsp butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.

Piroshki with Cabbage

8

Stir in ½ teaspoon of salt and 3 Tablespoons of tomato paste. Lower the heat to low and continue stirring occasionally.

Piroshki with Cabbage

9

After 10 minute, the cabbage will be ready.

Piroshki with Cabbage

10

Filling and Cooking:
Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.

Piroshki with Cabbage

11

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.

Piroshki with Cabbage

12

Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.

Piroshki with Cabbage

13

Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.

Piroshki with Cabbage

14

Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown.

Piroshki with Cabbage

15

Then flip them over and fry the other side. Remove and place on a paper towel.

Piroshki with Cabbage

16

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.

Piroshki with Cabbage

Equipment Used

Knife
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skillet equipment
Skillet
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Small Bowl
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strainer set equipment
Strainer Set
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Large Bowl
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Grater
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Nutrition Facts
How to Make Piroshki with Cabbage
Amount Per Serving
Calories 207 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 7mg2%
Sodium 237mg10%
Potassium 392mg11%
Carbohydrates 36g12%
Fiber 5g21%
Sugar 7g8%
Protein 7g14%
Vitamin A 1570IU31%
Vitamin C 44mg53%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Black Caviar Appetizer with Cream Cheese and Dill
Anzhelika Yavdyk
December 1, 2021

I made these cabbage piroshki. The dough is so bubbly! It just bursts in your hands! It's a pleasure to work with him! The piroshki turned out to be very tasty!

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How to Make Piroshki with Cabbage
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