Recipe

Russian Pirozhki Cabbage Pies Recipe

Add Step-by-Step Photos	Juels / All my dishes 1 year ago Mini pies stuffed with a delicious cabbage filling and baked to perfection. In Russia these can be stuffed with meat, potatoes, fruit, etc. and are sold on the streets and in little kiosks. Can be served as appetizers, snacks, main course for lunch, or as a side of bread.... More Prep:30m Cook:120m Servings:25	Juels
	russian cabbage pies

cabbage filling

assemble the pie

crimp the edges

done in the oven

Golden Brown Beautie

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Ingredients

25 Rhodes refrigerated yeast rolls (or use your favourite yeast bread recipe)

1 head green cabbage

1 14-oz can sour kraut, drained

1 package of bacon

1 tbsp. olive oil

2 onions, chopped

1/3 cup water

1 tsp. sugar

salt and pepper to taste

2 tbsp. sour cream

1 egg, beaten

Directions

Thaw about 25 Rhodes yeast rolls. Let them rise in a warm place on a large cookie sheet, until doubled in size.

Meanwile, for the filling, shred a head of green cabbage, discard the core.

In a large heavy skillet or dutch oven, fry bacon on both sides a few pieces at a time in a tbsp. of olive oil. When cooked, remove to paper towels.

Sautee 2 chopped onions in the bacon drippings, until lightly caramelized.

Add shredded cabbage and 1/3 cup of water to the onions. Cover with lid and cook on medium-low heat, stirring frequently until cabbage has reduced in bulk, and starting to lightly brown. This may take about 25 minutes.

Stir in rinsed sour kraut to the cabbage mixture. Cook and simmer for 10 more minutes.

Chop cooked bacon in small pieces and add to the cabbage along with sugar, salt and pepper. Cook and stir until sugar dissolves for about 5 minutes.

Turn off the heat and stir in sour cream.

To assemble the pies (pirozhki): punch down the rolls and roll out into thin circles on a floured surface.

Place about 2 tbsp. filling in the middle of each circle. Bring one side over to cover the filling. With some cold water, brush the edge of the dough, then fold over the other half of the circle and crimp the edges (refer to pictures).

Place cabbage pies (pirozhki) on a lightly greased cookie sheet seam side down (about 6 at a time). Brush the tops with beaten egg.

Bake in a preheated 375F oven for about 15 minutes, or until lightly browned.

Good served either warm, or cold.

*Note: You may have more cabbage fillling left over. This can be eaten on its own as a vegetable side dish, or you can make more pies, if you wish.

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Comments

meals4abby 1 year ago said:
It's 10:00 in the morning, and I want a cabbage pie!! These sound just incredible. Thanks for sharing, Jules! High-5!

lunasea 1 year ago said:
Julia hon...you are making me so hungry with these beauties. I loOooOove them, but have never made them myself. Now is the time - thank you very much. :) High 5's and flags for everything possible - and extra imaginary forks and flags thrown in for good measure. Sorry for the mess...those extra forks and flags really start piling up after a while. Heh.

You have such cool recipes. Amen. :) ~Vickie

lacrenshaw 1 year ago said:
I'm with both meals4abby and vickie, julia. These sound wonderful! I'm looking forward to trying them soon. I'm a cabbage freak and, obviously, a julia's-recipes freak too. 55555555555
Lorraine

jett2whit 1 year ago said:
MMmm these sound like a pocket meal!

jimrug1 1 year ago said:
Yummm!! These pies look soooo good. I can almost smell them from here.....;-)~~ Fabulous photos also... Cant wait to try these... High 5

22566 1 year ago said:
Julia,
What a GREAT RECIPE!

I enjoy hot sauerkraut,drained and placed on a slice of bread,smothered with butter,then folded over~~really good.

Have printed your recipe and will try very soon.

Thank-you,hope you are having a good day.

Kind Regards
Joyce

elgab89 1 year ago said:
Can I just say:
I WAAAANT SOOOOME!
they look soooo good - got to try it.

meals4abby 1 year ago said:
Me again, Juels! Just got done making these and I can't wait to bring them to the In-Laws tonight. I couldn't resist and tried one and they are DELICIOUS! Only thing is, I only had enough filling for 20. I think I might have over-stuffed a few!! :-0

I hope you don't mind that I included a picture!

wolfpackjack 1 year ago said:
Hey Juels... this sounds awesome... love all the flavors here... looking for the invite when ya make em next... lol... dave

krumkake 11 months, 3 weeks ago said:
Are these similar to something we had when we lived in Nebraska called "Runzas"? They look very similar, and same type filling - they were DELICIOUS, and your recipe makes them easy to prepare at home...another "I can't wait" recipe!

juels 11 months, 3 weeks ago said:
Sorry, Krum, can't answer that. Never been to Nebraska, or tasted "Runzas". I do know there are lots of similar versions of this dish throughout the world. Chinese have some shaped differently and with addition of curry.

quaziefly 11 months ago said:
I love this recipe. Spa-see-bah! (I hope I spelled that right in English. He just said it and walked away.)

babsalaba 10 months, 4 weeks ago said:
I love these. I used to buy them from street vendors when I was in St. Petersburg. :)

ttaaccoo 10 months, 3 weeks ago said:
These sound fabulous! thank you very very!!

goblue434 8 months, 4 weeks ago said:
Sorry I Missed This One When You Originally Posted. These Sound Incredible Julia. I Gotta Make These ASAP. I Bet They Go Great With Some Garlicky Smashed Potatoes