Best Pirog Kapustnaya Nachinka Savory Pie With Cabbage Filling Recipes

RUSSIAN CABBAGE PIE

Russian Cabbage Pie image

This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.

Provided by Lisa

Categories World Cuisine Recipes European Eastern European Russian

Time 1h35m

Yield 8

Number Of Ingredients 7

Ingredients

3 tablespoons butter, or more to taste
1 small head cabbage, finely chopped
3 hard-boiled eggs, peeled and chopped, or more to taste
3 sprigs fresh dill, finely chopped, or to taste
salt to taste
2 sheets yeasted puff pastry
1 egg, beaten

Steps:

Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
Bake in the preheated oven until golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g

CHICKEN CABBAGE SAVORY PIROG

Chicken Cabbage Savory Pirog image

The softest dough recipe with a savory chicken, cabbage and veggie filling. This pirog will melt in your mouth it's so good. Such a great twist on the traditional baked Ukrainian piroshki. This recipe makes 2 pirogi.

Provided by Valentina Ablaev

Categories Medium

Time 1h

Number Of Ingredients 21

Ingredients

2 Tbsp mayonnaise
1 tsp oil
1 tsp salt
1/3 cup warm milk
1/3 cup warm water
1 ½ tsp active dry yeast
1 ½ tsp granulated sugar
2 cups all-purpose flour (sifted)
¾ lb chicken (thighs or breast, cubed finely)
1 tsp oil
½ large onion (finely chopped)
3 Tbsp unsalted butter (divided)
3 cups cabbage (shredded finely)
2 small carrots (grated)
2 garlic cloves (minced)
1/4 cup water
1 ½ tsp ketchup
1 ½ tsp sour cream
3 Tbsp favorite herbs (I mixed parsley and dill)
1 egg + 1 tsp water (beaten for egg wash)
½ tsp sesame seeds (optional)

Steps:

Prepare dough. In a bowl, whisk mayo, oil, salt, water and milk. Sprinkle yeast over top of the mixture and sprinkle sugar over yeast. Cover bowl with a kitchen towel, let sit 5 minutes for the yeast to activate and become foamy.
Gradually add flour, mix until flour is well incorporated. Set dough aside to rise at room temperature, covered, 1 ½ to 2 hours (until the dough doubles, almost triples in size).
In a large skillet, on med/high heat, cook chicken on 1 tsp oil until fully cooked (about 2-3 minutes), stirring as needed. Remove from the skillet.
Sauté onion on 1 Tbsp butter until tender, stirring frequently. Add the 2 Tbsp butter, cabbage, carrots, garlic and water. Season with salt and pepper. Sauté until cabbage is desired tenderness.
Add the ketchup, sour cream, herbs and the chicken that was set aside. Cook another minute, stirring frequently. Remove from heat to cool.
On a lightly floured surface, divide dough into 2 equal parts (cover second dough). Roll out until about 12" round.
Take half of the cabbage filling and place it into the center of the dough, spread evenly (leaving about 3" of dough uncovered around the edges).
Gently start pulling the edges of the dough over the filling into the center to close the pirog. Continue going around until cabbage is completely covered. Pinch seams together.
Gently, flip the pirog over. Flatten the pirog as needed so it's even in size and so the filling is evenly distributed. Gently flip the pirog and repeat with second pirog.
Brush with egg wash, sprinkle with sesame seeds and let rise 30-45 minutes.
Bake in a preheated oven to 400°F 18-22 minutes, until golden in color.

Nutrition Facts : Calories 420 kcal, Carbohydrate 39 g, Protein 17 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 88 mg, Sodium 558 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

POLISH-AMERICAN CABBAGE PIE

Polish-American Cabbage Pie image

This is a wonderful example of American born cooks recreation of their Polish mothers or grandmothers cooking. My grandmother never used a written recipe, she measured with her hands, fingers and eyes. The amount of cabbage is my eyeball measurement of a head of chopped cabbage.

Provided by Lorac

Categories Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 9-inch pie shells (I use Pillsbury)
8 slices bacon
1 lb ground lean pork or 1 lb beef
8 cups roughly chopped cabbage
1 medium onion, chopped
8 ounces sour cream
salt and pepper
4 slices American cheese

Steps:

Preheat oven to 350°F.
Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
Pour off and reserve bacon drippings.
Brown pork, drain and set aside.
Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
Add bacon, pork, sour cream, salt and pepper and combine.
Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
Add the remaining cabbage and cover with the remaining pie crust.
Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
Let sit 10-15 minutes before serving.