How to make Piroshki with Cabbage:

• 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.

• 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. Recipe for Braised Cabbage

• 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.

Cabbage is a great low calorie food. Make these other cabbage based recipes:

• Chicken with Mushroom and Vegetables
• Cabbage Salad with Dairy-Free Ranch Dressing
• Russian Recipe of Chicken Cabbage Rolls (aka Golubtsi)

Equipment I Used

Piroshki with Cabbage

Print Recipe Pin Recipe

Course dinner, lunch

Cuisine Russian

Servings 8

Calories 205 kcal

Ingredients

  

1x2x3x

Dough

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

Braised Cabbage Filling

• 1 cabbage head shredded
• 1 carrot grated
• 1 large onion chopped
• 3 Tbsp tomato paste
• ½ tsp salt
• 1 Tbsp unsalted butter

Instructions

 

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.
  
• 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.

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.
  

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.
• 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

Nutrition Facts

Piroshki with Cabbage

Amount Per Serving

Calories 205 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 238mg10%

Potassium 377mg11%

Carbohydrates 35g12%

Fiber 5g21%

Sugar 7g8%

Protein 6g12%

Vitamin A 1570IU31%

Vitamin C 44mg53%

Calcium 92mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword butter, cabbage, carrot, dough, green onion, milk, olive oil, onion, Piroshki, russian food, tomato paste, yeast

Tried this recipe?Let us know in the comments how it was!