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Pirog filled with fried cabbage and onion
Pirog filled with fried cabbage and onion
Pirog filled with fried cabbage and onion is a delicious traditional Russian or Eastern European dish. The filling is typically made by sautéing finely chopped cabbage and onions until they are caramelized and flavorful. This savory filling is then enclosed in a soft and flaky pastry dough, creating a wonderful combination of textures and flavors.
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Ingredients
- 1 package pre-made pie crust dough (or homemade dough if preferred)
- 1 head cabbage small, thinly sliced
- 1 large onion finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
- 1-2 cloves garlic minced, optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until translucent.
- Add the sliced cabbage to the skillet and cook until the cabbage is soft and slightly caramelized, stirring occasionally. If using garlic, add it in and sauté for an additional minute.
- Season the cabbage and onion mixture with salt and pepper to taste. Remove from heat and let it cool slightly.
- Roll out the pie crust dough on a floured surface to fit a pie dish or a baking sheet.
- Place the cabbage and onion mixture on one half of the dough, leaving a border around the edges.
- Fold the other half of the dough over the filling and crimp the edges to seal the pirog.
- Use a sharp knife to make a few small slits on the top of the pirog to allow steam to escape while baking.
- Transfer the pirog to a baking sheet and bake in the preheated oven for about 30-35 minutes, or until the crust is golden brown.
- Remove from the oven and let it cool slightly before slicing and serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 580kcal (29%)Carbohydrates: 71g (24%)Protein: 10g (20%)Fat: 29g (45%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 1mgSodium: 500mg (22%)Potassium: 560mg (16%)Fiber: 9g (38%)Sugar: 9g (10%)Vitamin A: 237IU (5%)Vitamin C: 86mg (104%)Calcium: 130mg (13%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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