Braised Cabbage Piroshki
Fragrant baked piroshki are loved by almost everyone. And how not to love them: juicy filling and air soft dough. There are many options for filling for piroshki on yeast dough: boiled meat, browned vegetables, cottage cheese with greenery, ham with cheese, eggs with green onions, mushrooms, fish with rice.
This time I decided to bake piroshki filled with cabbage, onions and carrots. It's incredibly delicious and easy to cook. Cabbage with vegetables can be prepared in advance and stored in the fridge. By the way, the filling for fried yeast dough piroshki is prepared in the same way. Therefore, this recipe is universal.
120 min
Ingredients
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Whole wheat flour800 g
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Kefir400 ml
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Water80 ml
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Vegetable oil80 ml
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Active dry yeast15 g
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Sugar25 g
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Salt20 g
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Cabbage1 kg
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Onion1 pcs
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Carrot1 pcs
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Tomato paste50 g
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Dill30 g
Traditional Russian Piroshki with Braised Cabbage Filling
Steps
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