Cabbage piroshki

Name: Cabbage piroshki
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European
Ingredients: 1 cup water warmed; 2/3 cup milk warmed; 2 tsp salt; 1 tbsp oil; 1 tbsp sugar; 7 grams instant yeast; 560 grams flour; 1/2 head cabbage chopped small; 1 large onion diced

4 steps

Prep:5minCook:15min

Crispy dough on the outside and soft on the inside filled sautéed cabbage and onion. So simple so tasty .

Updated at: Thu, 03 Oct 2024 15:29:20 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories612.8 kcal (31%)

Total Fat6.3 g (9%)

Carbs120.2 g (46%)

Sugars9.7 g (11%)

Protein17.3 g (35%)

Sodium1198.5 mg (60%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the dough

1 cupwater

warmed

⅔ cupmilk

warmed

2 tspsalt

1 Tbspoil

1 Tbspsugar

7 gramsinstant yeast

560 gramsflour

For the filling

0.5 headcabbage

chopped small

1onion

large, diced

Instructions

For the dough

Step 1

Add warm milk and water to a large bowl . Milk should be warm to the touch not hot . Store in salt and oil then sprinkle over the yeast and sugar and rest it for 5 minutes

water1 cup

milk⅔ cup

salt2 tsp

oil1 Tbsp

sugar1 Tbsp

instant yeast7 grams

Step 2

Add the flour to the yeast mixture and knead it for a few minutes until it’s a smooth dough ( use a machine fitted with a dough hook if you prefer ) roll the doughnuts a boil oil it and cover and let it rest in a warm place until it doubles in size

instant yeast7 grams

flour560 grams

For the filling

Step 3

Sautee onion for a few minutes then the cabbage and add salt and pepper to taste . Mix well then set aside

cabbage0.5 head

Step 4

Take balls of the dough then sprinkle a surface with flour and roll into circles then add some filling to each one and pinch the Centre and edges closed . Flatten with your hand and fry binding oil until golden and crispy on both sides then drain on paper towels and enjoy . ( you can make in the oven if you prefer 190 c 380 f for 15 mins approx)