Baked Cabbage and Egg Pirozhki

By combining whole wheat flour into the yeast dough and baking instead of frying, these pirozhki offer a protein-rich and fiber-packed home-style Russian favorite.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup (150 g) all-purpose flour · 525 kcal in the whole recipe
• 1/3 cup (50 g) whole wheat flour · 170 kcal in the whole recipe
• 1/2 cup (120 g) warm low-fat milk · 54 kcal in the whole recipe
• 1 teaspoon (5 g) dry yeast · 18 kcal in the whole recipe
• 1 teaspoon (4 g) sugar · 16 kcal in the whole recipe
• 1 tablespoon (13 g) olive oil · 115 kcal in the whole recipe
• 3 cups (300 g) finely shredded white cabbage · 75 kcal in the whole recipe
• 1 medium (100 g) onion, finely diced · 40 kcal in the whole recipe
• 4 large (200 g) eggs (3 hard-boiled, 1 raw) · 286 kcal in the whole recipe
• 2 tablespoons (15 g) finely chopped fresh dill · 7 kcal in the whole recipe

Method

1. Mix warm milk, dry yeast, sugar, 1 teaspoon of olive oil, white flour, and whole wheat flour in a bowl to form a soft dough; let it rise covered for 45 minutes.

   

2. Sauté onion and white cabbage with the remaining olive oil in a pan over medium heat for 10 minutes until softened, then season with salt and black pepper.

   

3. Chop the 3 hard-boiled eggs and mix them with the cooked cabbage, onion, and chopped fresh dill to create the filling.

   

4. Divide the dough into 8 equal pieces, roll each out, fill with the cabbage-egg mixture, seal the edges, and place seam-side down on a baking sheet.

   

5. Beat the remaining raw egg, brush it over the pirozhki, and bake in a preheated oven at 190°C (375°F) for 20-25 minutes until golden brown.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.