Best 10 Ground Beef And Cabbage Piroshki Recipes

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Ground beef and cabbage piroshki are delicious, hand-sized Russian pastries consisting of a flavorful ground beef and cabbage filling wrapped in a fluffy yeast dough. These piroshki are a popular street food in Russia and Ukraine, and they can be enjoyed as a quick snack or as part of a larger meal. The combination of savory ground beef and tangy cabbage, wrapped in a soft and pillowy dough, creates a truly unforgettable taste experience. Whether you are looking for a unique appetizer or a satisfying main course, ground beef and cabbage piroshki are sure to please your taste buds.

Let's cook with our recipes!

SAVORY PIROZHKI



Savory Pirozhki image

Provided by simmerandsauce

Time 55m

Number Of Ingredients 20

For the Cabbage Filling:
1bag shredded white cabbage (or ½ cabbage head)
4 eggs, hard-boiled, peeled and finely chopped
1/2 cup scallions, finely chopped
1/4 cup fresh dill, finely chopped
1 small onion, finely chopped
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Beef Filling:
1 pound organic ground beef
1 small onion finely chopped
4 eggs, hard-boiled peeled and finely chopped
1/4 cup fresh dill, finely chopped
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Dough:
1 package organic, flaky biscuits (I used Annie's organic brand)
2 egg yolks, for the egg wash

Steps:

  • Step 1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly grease and set aside.
  • Step 2 For the Cabbage Filling: Fill a stock pot with 8 cups of water, place over high heat and bring to a boil. When boiling, add the cabbage and turn off the heat. Allow to sit for about 8-10 minutes to soften. Drain in a colander and rinse well to stop the cooking process. Set aside.
  • Step 3 Place a medium sauté pan over medium-high heat. Add the olive oil and when hot, but not smoking, add the onion and sauté, stirring occasionally and cook till starting to brown about 10 minutes. Remove from the heat and cool slightly.
  • Step 4 In a large mixing bowl add the drained softened cabbage, sautéed onions, hardboiled egg, dill, salt and pepper. Mix well to incorporate and set aside.
  • Step 5 For the Beef Filling: Sauté the ground beef in 1 tablespoon oil till browned and thoroughly cooked. Drain the beef in colander and place the sauté pan back over the heat. Add the chopped onion and cook per the above instructions.
  • Step 6 In a large mixing bowl add the cooked beef, sautéed onions, hardboiled eggs, dill, salt and pepper. Mix well to incorporate. Set aside.
  • Step 7 For the Dough: On a lightly floured work surface, roll out one biscuit making a 5-inch round circle. Place a generous scoop of the filling you made (either cabbage or ground beef) in the middle of the dough. Make sure you have used enough filling, but do not overstuff it.
  • Step 8 Using your hands, carefully fold the dough over the filling, making a half circle. Pinch the edges together and pick up the Pirozhki. Working from one end to the other, firmly pinch the edges of the dough together creating a seal. Place on the prepared baking sheet, seam side down. Using the palm of your hand, lightly tap the Pirozhki to even out the filling. Repeat with the remaining pieces of dough. Make sure to give the Pirozhki space on the baking sheet as they will puff up.
  • Step 9 Using a pastry brush, lightly brush each Pirozhki with egg yolk.
  • Step 10 Place in the oven and bake for about 25 minutes, turning the baking sheet once mid-way through, till the Pirozhki are golden brown and firm to the touch.
  • Step 11 Allow to cool slightly before serving.

GROUND BEEF AND CABBAGE PIROSHKI



Ground Beef and Cabbage Piroshki image

Make and share this Ground Beef and Cabbage Piroshki recipe from Food.com.

Provided by Tonkcats

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb beef, ground
1 1/2 cups cabbage, coarsely shredded
1/3 cup onion, chopped
1/4 cup butter or 1/4 cup margarine
1 egg, beaten
1/2 cup process American cheese, shredded (about2 oz.)
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1 package pre-made pie crust sticks or 1 package pie crust mix
1 teaspoon water
to taste chili sauce

Steps:

  • Heat oven to 425 degrees.
  • Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
  • Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
  • Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
  • Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
  • Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
  • Blend water and reserved egg; brush over pastry.
  • Bake until golden brown, 14 to 16 minutes.
  • Serve with chili sauce.

GROUND BEEF AND CABBAGE CASSEROLE



Ground Beef and Cabbage Casserole image

This is a simple, delicious casserole to put together. I have made this using ground beef and tomato sauce, or with a seasoned ground pork sausage and along with a traditional style spaghetti sauce. No matter how it's made, both taste great! The seasoned pork sausage I used, already had salt, course cracked pepper, dried sage, onion and fresh garlic added to it. Have also made this using a lb. of leftover (already-cooked) taco seasoned meat, which gave this dish lots of flavor.

Provided by Cindi M Bauer

Categories     Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 medium onion, diced
2 garlic cloves, minced
salt & pepper, season according to taste
1/4 teaspoon crushed red pepper flakes
2 (8 ounce) cans tomato sauce
4 cups shredded cabbage
3 tablespoons Kraft® Grated Parmesan Cheese

Steps:

  • In a skillet, brown the ground beef; drain off the excess grease.
  • Add beef back to the skillet, then add the onion, garlic, salt & pepper, and the red pepper flakes.
  • Add the tomato sauce, stir and heat the tomato/beef mixture, over low heat.
  • At this point, set the oven temp to 350 degrees.
  • Spray the inside of a 2-1/2 quart casserole baking dish, with a no-stick cooking spray.
  • Add 2 cups of the shredded cabbage to the casserole baking dish.
  • Add half of the tomato/beef mixture, over the shredded cabbage.
  • Repeat layer of cabbage and tomato/beef mixture.
  • Sprinkle casserole with the parmesan cheese.
  • Cover, and bake in oven for 45 minutes.

CABBAGE PIROZHKI



Cabbage Pirozhki image

A rich-tasting Eastern European pastry that isn't rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, appetizer, main course

Time 3h

Yield 24 about 3-1/2-inch long pirozhki

Number Of Ingredients 10

1 recipe Yeasted Olive Oil Pastry (see recipe)
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 small cabbage, about 1 pound, cored and finely shredded
Salt to taste
2 tablespoons chopped fresh dill
2 hard-boiled eggs, chopped
Freshly ground pepper
1/2 cup ricotta (optional)
1 egg, beaten, for egg wash

Steps:

  • Mix up the pastry dough and while it is rising, make the filling.
  • Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
  • When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
  • Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
  • Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.

Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams

SHEET PAN MEATLOAF



Sheet Pan Meatloaf image

This meatloaf cooks in about 1 hour and has minimal cleanup required. It's perfect for a weeknight meal. Pair with three-ingredient macaroni and cheese, and a vegetable to round out this meal.

Provided by thedailygourmet

Categories     Beef Meatloaf

Time 1h10m

Yield 4

Number Of Ingredients 9

1 pound ground beef
2 large eggs
¾ cup panko bread crumbs
¼ cup finely chopped onion
¼ cup BBQ sauce, divided
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
salt and freshly ground black pepper to taste
cooking spray

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine ground beef, eggs, bread crumbs, onion, 2 tablespoons BBQ sauce, Worcestershire sauce, garlic powder, salt, and pepper in large bowl and mix by hand.
  • Line a sheet pan with foil and spray with cooking spray. Shape meatloaf mixture evenly into a rectangular shape.
  • Bake in the preheated oven for 45 minutes. Brush with remaining BBQ sauce (or more as needed) and bake until internal temperature reaches 165 degrees C (73 degrees C), about 15 more minutes.
  • Slice meatloaf and serve with extra BBQ sauce if desired.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 20.4 g, Cholesterol 189.5 mg, Fat 33.3 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 13.2 g, Sodium 341.2 mg

BEEF AND CABBAGE PIROSHKI



Beef And Cabbage Piroshki image

Number Of Ingredients 14

BEEF AND CABBAGE FILLING:
3 1/2 cups thinly shredded green cabbage
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed through a press
1 pound ground round steak (15 percent fat)
1 tablespoon finely chopped fresh dill weed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons sour cream
1 large egg yolk
4 (8-ounce) tubes buttermilk refrigerator biscuits
1 large egg yolk beaten with 1 teaspoon water
vegetable shortening or vegetable oil for deep-frying

Steps:

  • 1. TO MAKE THE FILLING: In a medium saucepan of lightly salted boiling water, cook the cabbage until tender, about 8 minutes. Drain and rinse under cold running water. A handful at a time, squeeze the excess water from the cabbage. Set aside. 2. In a large skillet over medium heat, heat the oil. Add the onion and garlic and cook until softened, about 3 minutes. Add the ground round and cook, stirring often and breaking up the meat with a spoon, until it loses its pink color, about 5 minutes. Stir in the reserved cabbage and the dill, salt, and pepper, and cook for 2 minutes. Remove from heat and let cool. Stir in the sour cream and egg yolk. 3. Line a baking sheet with a clean kitchen towel. On a lightly floured work surface, roll 1 biscuit into a 3 1/2-inch round. Place about 1 tablespoon of the cooled filling onto the bottom half of the round. Brush the edges with the yolk mixture, fold over to enclose the filling, and press the edges firmly to seal. Place on the kitchen towel and cover loosely with plastic wrap. Repeat with the remaining dough and filling. 4. Line a baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F. In batches, without crowding, deep-fry the piroshki until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain. Serve warm.

Nutrition Facts : Nutritional Facts Serves

TRADITIONAL RUSSIAN PIROZHKI



Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

BEEF PIROSHKI



Beef piroshki image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h

Yield 30 piroshki

Number Of Ingredients 10

Sour-cream pastry (see recipe)
2 tablespoons butter
3 cups finely chopped onions
1 pound ground beef
Salt, if desired
Freshly ground pepper
3 hard-cooked eggs, finely chopped, about one cup
1/4 cup finely chopped dill
1 egg, lightly beaten
3 tablespoons water

Steps:

  • Prepare the pastry and chill it.
  • Preheat oven to 400 degrees.
  • Heat the butter in a skillet and add the onions. Cook, stirring, until the onions are wilted.
  • Add the beef and, using a heavy metal kitchen spoon, stir and chop down to break up any lumps in the meat. Cook until meat loses its raw look. Add salt and pepper to taste.
  • Add the chopped egg and dill. Stir to blend. There should be about four cups. Remove to a mixing bowl and let cool.
  • Roll out the pastry as thinly as possible (less than one-eighthinch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture.
  • Use about two tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
  • Arrange the filled pieces on a lightly greased baking sheet.
  • Place in the oven and bake 25 minutes.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 4 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 91 milligrams, Sugar 1 gram, TransFat 0 grams

BEEF PIROZHKI



Beef Pirozhki image

I once worked a bike messenger in San Francisco (switching over to a scooter after 2 days). The money wasn't great, so for lunch I'd get a beef pirozhki from one of those sketchy delis in the back of big city corner stores. They only cost 2 bucks, delivered a ridiculously high number of calories, and even though I knew it wasn't the healthiest thing to eat, I grew to love the taste. So, for this recipe, I set out to recapture that experience.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h35m

Yield 15

Number Of Ingredients 20

1 cup warm milk (110 degrees F)
1 (.25 ounce) package active dry yeast
2 teaspoons white sugar
1 teaspoon kosher salt
1 large egg, beaten
2 tablespoons melted butter
3 cups all-purpose flour, or as needed
½ teaspoon oil, or as needed
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely diced
2 pounds ground beef
2 teaspoons kosher salt, or more to taste
½ teaspoon freshly ground black pepper
4 cloves garlic, minced
2 teaspoons dried dill weed
⅓ cup chicken broth
¼ cup shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
vegetable oil for frying

Steps:

  • Combine 1 scant cup of warm milk and yeast in a bowl of a stand mixer fitted with a dough hook. Let sit until foamy and bubbly, about 10 minutes. Add sugar, salt, egg, butter, and almost all of the flour, holding back a small amount in case dough gets too dry.
  • Knead in the mixer until dough is soft and supple. Scrape dough onto your work surface. Grease the bowl with a few drops of oil and place dough back in. Cover bowl and let dough rise in a warm spot until doubled in volume, about 1 hour.
  • In the meantime, heat olive oil and butter in a pot over medium-high heat. Add onion, ground beef, and garlic. Season with kosher salt and black pepper. Cook beef, breaking apart with a wooden spoon, until no longer pink, 5 to 7 minutes. Continue cooking, stirring occasionally, until evenly browned, about 2 minutes more. Remove from heat.
  • Stir dill into the beef mixture. Add chicken broth and stir, scraping up the browned bits from the bottom of the pan. Let mixture cool for 10 minutes. Stir in Cheddar cheese and Parmesan cheese. Let filling cool completely.
  • Transfer dough to a work surface. Press out air bubbles. Pinch off a piece of dough and form into a ball; press into a disc. Dust with a minimal amount of flour and roll into a circle about 1/8-inch thick and 5 to 6 inches in diameter. Dip your finger in water and dampen the edges of the circle.
  • Place dough circle in 1 hand and add a few tablespoons of the beef filling. Pinch edges together to seal. Place pirozhki on the table seam-side up and pinch off any excess dough; too much dough will make it hard to fry. Moisten the center of the seam with water. Fold the 2 ends inward and flip pirozhki over, seam-side down; press down lightly.
  • Form the remaining pirozhki and let them rest until dough rises slightly, 15 to 20 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry pirozhki in batches, seam-side down, until golden brown, about 90 seconds. Flip and fry until browned on the other side, about 90 seconds more. Drain on paper towels and cool for a few minutes.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 22 g, Cholesterol 58.8 mg, Fat 16.1 g, Fiber 1 g, Protein 14.3 g, SaturatedFat 6.2 g, Sodium 486.1 mg, Sugar 1.9 g

BEEF & ONION PIROSHKI



Beef & Onion Piroshki image

When I lived in Seattle, one of my favorite places was a small stand that sold piroshki-Russian stuffed pocket sandwiches. Whenever I'm missing my former town, I make my own batch. -julie merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 32 appetizers.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 cup finely chopped sweet onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped fresh spinach
1 cup shredded Havarti cheese
1/4 cup sour cream
2 tablespoons snipped fresh dill
1 package (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water

Steps:

  • In a large skillet, cook the beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; crumble beef; drain. Cool to room temperature., Stir the spinach, cheese, sour cream and dill into the beef mixture. On a lightly floured surface, roll a puff-pastry sheet into a 12-in. square. Cut into sixteen 3-in. squares. Repeat with remaining sheet., Spoon 1 tablespoon beef mixture onto the center of each square. Fold dough over filling, forming a triangle; press edges with a fork to seal. Transfer to greased baking sheets. Whisk egg and water; brush over tops. Bake at 400° until golden brown, 14-16 minutes.

Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 118mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • To make the piroshki dough ahead of time, wrap it in plastic wrap and refrigerate for up to 2 days. When you're ready to use it, let it come to room temperature for about 30 minutes before rolling it out.
  • If you don't have a meat grinder, you can use a food processor to grind the beef. Just be sure to pulse it in short bursts so that you don't overwork the meat.
  • To make the piroshki filling, you can use any type of ground meat that you like. Beef, pork, lamb, or chicken are all good options.
  • If you don't have any cabbage on hand, you can substitute other vegetables, such as carrots, celery, or potatoes.
  • To make the piroshki sauce, you can use any type of tomato sauce that you like. A simple tomato sauce made with crushed tomatoes, garlic, and herbs is a good option.
  • To bake the piroshki, you can use a baking sheet or a baking dish. If you're using a baking sheet, line it with parchment paper to prevent the piroshki from sticking.

Conclusion:

Piroshki are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They're also a great way to use up leftover meat and vegetables. With a little planning, you can make piroshki ahead of time and freeze them for later. This makes them a great option for busy weeknights or unexpected guests.

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