{"id":6365,"date":"2021-12-04T20:17:12","date_gmt":"2021-12-04T17:17:12","guid":{"rendered":"https:\/\/negolodaj.com\/?p=6365"},"modified":"2021-12-04T20:17:14","modified_gmt":"2021-12-04T17:17:14","slug":"pirozhki-s-kapustoj","status":"publish","type":"post","link":"https:\/\/negolodaj.com\/en\/recepty\/vypechka\/pirozhki-s-kapustoj\/","title":{"rendered":"Cabbage Piroshki (Russian Buns With Cabbage Filling)"},"content":{"rendered":"
<\/div>\n
\"\u0413\u043e\u0442\u043e\u0432\u044b\u0435<\/a><\/div>
\"\u041f\u0440\u043e\u0441\u0442\u043e\u0439<\/a><\/div>
\"\u0412\u043a\u0443\u0441\u043d\u044b\u0435<\/a><\/div><\/div>
<\/span><\/span><\/div>
<\/div><\/div><\/div>\n\n\n
\n\n\n
<\/p>\n

Ingredients<\/h2>\n

Dough:<\/h4>\n

✔ wheat flour - 550 g
✔ egg - 1 pc.
✔ milk - 100 ml
✔ water - 200 ml
✔ yeast - 2 tsp (10g)
✔ vegetable oil - 3 tbsp.
✔ sugar - 1 tsp.
✔ salt - 1 tsp.
✔ egg yolk - 1 tsp.<\/p>\n

Stuffing:<\/h4>\n

✔ white cabbage - 300 g
✔ sauerkraut - 200 g
✔ onion - 1 pc.
✔ vegetable oil - 2 tbsp.
✔ salt - 1 tsp.
✔ pepper - \u00bd tsp.<\/p>\n

<\/div><\/div>

<\/p>\n

🕜 1 hour 30 minutes
👥 4 servings
Nutrition*:<\/strong> 5\/5\/29
Calories*:<\/strong> 173 kcal<\/p>\n

* per 100 grams of raw product<\/p>\n

<\/div><\/div><\/div><\/div><\/div>\n\n\n

\"\"<\/figure>\n\n\n
Directions<\/div>
<\/p>\n
    \n
  1. Make a ferment for the dough. Wait 25 minutes.<\/li>\n
  2. Knead the yeast dough and leave for 30 minutes.<\/li>\n
  3. Prepare the filling from the mix of raw and sauerkraut.<\/li>\n
  4. Form a pie, brush the top with egg yolk.<\/li>\n
  5. Bake in oven for 30 minutes at 180\u00b0.<\/li>\n
  6. Eat beautiful homemade cabbage piroshki.<\/li>\n<\/ol>\n

    <\/div><\/div>\n\n\n

    \n\n\n\n

    Full recipe<\/h2>\n\n\n\n

    How I love homemade pirozhki, a classic product of dough and filling that is popular in Eastern Europe (Russia, Ukraine, Belarus, Poland). And it almost doesn’t matter what kind of filling: cherries, minced meat, rice with egg, etc. We haven’t had the listed baked goods on our site yet, so I want to start by sharing with you a recipe for cabbage piroshki. They always turn out puffy and juicy, so you can’t help but like them. We’ll start making the piroshki, of course, with the dough.<\/p>\n\n\n\n