Best 4 Pirog Kapustnaya Nachinka Savory Pie With Cabbage Filling Recipes

CHICKEN CABBAGE SAVORY PIROG

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.

CABBAGE PIEROGI

Steps:

• Cut the cabbages into quarters. Steam until very tender, approximately 20 to 30 minutes. Drain and cool. In a strong but thin linen towel, squeeze as much of the liquid from the steamed cabbage as possible. Squeeze only a small handful at a time. Discard the juice.
• Grind the squeezed cabbage with the fine blade of a meat grinder. Add the cream cheese and softened butter and season with salt and pepper. Set aside.
• To make the dough, whisk the egg, milk, water, and sour cream together. Add the flour, 1 cup at a time, mixing well after every addition. Turn out onto a floured board and knead until smooth and elastic. This may take 10 minutes. Add as little flour as possible. Put ball of dough under an inverted bowl until ready to use.
• To make the pierogi, cut the dough into 4 pieces. On a floured board, roll one piece of dough into a round, 1/16 inch thick. Keep rest of dough covered. With a cookie cutter or glass tumbler (2 1/2 to 3 inches in diameter), cut the dough into rounds. For each pierogi, take 1 round of dough, stretch it a bit with your fingers, and spoon about 2 tablespoons of the cabbage onto the center.
• Fold the circle in half and press the edges together. Martha crimps the edges with her fingertips into a decorative pattern. Be sure to seal the edges well or the filling may fall out during cooking. Put finished dumplings on a towel or tray that has been lightly sprinkled with cornmeal. Continue rolling dough until all the filling has been used up.
• Bring a very large kettle of water to the boil. Add 1 tablespoon salt to the water and cook about 20 pierogi at one time in simmering water until they are tender and float (about 5 to 6 minutes). Remove to a serving dish with a slotted spoon and dribble with butter. Leftover pierogi can be reheated in the oven, or on top of the stove in a heavy skillet.

PIROG KAPUSTNAYA NACHINKA [ SAVORY PIE WITH CABBAGE FILLING]

Steps:

• In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes.
• Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt.
• Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition.
• 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.
• Use dough immediately or place ina covered container and refrigerate up to 24 hours.
• Filling:.
• Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water.
• Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes.
• Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature.
• Assemble:.
• Preheat oven to 375°F 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.
• 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.
• 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.
• Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm.
• Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.

UKRAINIAN PYRIH WITH CABBAGE FILLING

Steps:

• DOUGH: Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
• Cool the milk to lukewarm and combine it with the yeast.
• Add the eggs, cream, salt, and sugar.
• Mix well.
• Work the butter into the flour until crumbly.
• Add the first mixture and mix quickly to form a soft dough, handling it as little as possible.
• DO NOT KNEAD.
• Place the dough on a floured board and divide into 2 equal parts.
• Roll each part into a rectangle about 1/3 inch thick.
• Place one part of the rolled dough on a greased baking sheet.
• 9 x 13 inch pan.
• Spread the cabbage filling over it.
• Cover with the other part of the rolled dough.
• Seal the edges well on all sides.
• Prick the top lightly in several places.
• Cover and set it in a warm place to rise until light.
• This will take about 1 hour.
• Bake in a moderate over (350 degree F) for about 40 minutes.
• Cut into squares and serve warm.
• CABBAGE FILLING: Shred the cabbage very finely, sprinkle with salt, and let it stand for 15 minutes.
• Squeeze it dry.
• Cook the onion in the butter until tender.
• Add the cabbage and cook until it is tender but not overcooked.
• Mix in the lemon juice.
• Season to taste with salt and pepper.
• Stir in the hard cooked eggs.
• If desired, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling in place of eggs.
• Traditional Ukrainian Cooking.