Pirog Kapustnaya Nachinka [ Savory Pie With Cabbage

Name: Pirog Kapustnaya Nachinka [ Savory Pie With Cabbage Filling]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 ounce active dry yeast; 2 teaspoons sucanat; 2/3 cup lukewarm skim milk; 1 large egg; 1 teaspoon water; 1 cup margarine, melted and cooled to lukewarm; 1/4 teaspoon salt; 3 3/4 cups unbleached all-purpose flour; Filling; 3 lbs green cabbage, finely chopped; 1 large onion, chopped; 2 garlic cloves, minced; 3 tablespoons olive oil; 4 hard-boiled eggs, finely chopped; 1/4 teaspoon salt; 1 pinch fresh ground pepper; 2 tablespoons chopped fresh dill or 1 tablespoon dried dill; 1/4 cup fine dry breadcrumb; 1 large egg; 1 teaspoon water

Servings: persons

1/4 ounce active dry yeast
2 teaspoons sucanat
2/3 cup lukewarm skim milk
1 large egg
1 teaspoon water
1 cup margarine, melted and cooled to lukewarm
1/4 teaspoon salt
3 3/4 cups unbleached all-purpose flour
Filling
3 lbs green cabbage, finely chopped
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons olive oil
4 hard-boiled eggs, finely chopped
1/4 teaspoon salt
1 pinch fresh ground pepper
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
1/4 cup fine dry breadcrumb
1 large egg
1 teaspoon water

1
In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes.
2
Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt.
3
Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition.
4
Place dough on a floured surface. Knead gently until dough is smooth and elastic, about 3 minutes adding just enough of the remaining 1/2 cup flour to prevent sticking. Shape dough into a ball, cover with plastic wrap and let rest for 10 minutes.
5
Use dough immediately or place ina covered container and refrigerate up to 24 hours.
6
Filling:.
7
Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water.
8
Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes.
9
Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature.
10
Assemble:.
11
Preheat oven to 375u00b0F Lightly oil baking sheet. Divide dough into 2 nearly even pieces and roll out to a 10 X 14 rectangle. Drape dough over pin and place on sheet [should NOT hang over sheet] Sprinkle surface of dough with bread crumbs and spread cabbage filling over crumbs, leave a 1 1/2 inch boarder all around.
12
Roll out remaining dough to 8 1/2 x 12 1/2 inch rectangle. Place on top of filling and seal by bringing edges of dough on bottom up and over top piece. Use tines of fork, press and crimp edges and make several air vents on top.
13
Make a wash by beating egg with water. Brush dough with egg wash and allow dough and filling to rest 20 minutes before baking. Bake on center rack of oven until golden and sounds hollow when tapped lightly. About 40 minutes. Check crust after 15 minutes. If browning too quickly loosely cover with foil.
14
Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm.
15
Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.

830

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 ounce active dry yeast, 2 teaspoons sucanat, 2/3 cup lukewarm skim milk, 1 large egg, and more.

Yes, Pirog Kapustnaya Nachinka [ Savory Pie With Cabbage Filling] falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pirog Kapustnaya Nachinka [ Savory Pie With Cabbage Filling]

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions