Heart-Healthy Traditional Beef and Cabbage Piroshki
Indulge in the warmth and comfort of these heart-healthy traditional beef and cabbage piroshki, a wholesome twist on a classic Russian favorite. Crafted with whole-wheat flour for added nutrition and filled with lean ground beef, finely shredded cabbage, and aromatic garlic, these savory pockets are perfect for a guilt-free indulgence. Enhanced with dill and paprika for a burst of flavor, the filling is lovingly wrapped in soft, pillowy dough that's brushed with an egg wash for a golden finish. Baked to perfection and easy to prepare in under two hours, these piroshki are ideal for a family dinner, a quick lunch, or even meal prep. Discover how nourishing tradition can be with this lightened-up recipe that doesn't compromise taste!
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Recipe Information
Ingredients
- 3 cups Whole-wheat flour
- 2.25 teaspoons Instant yeast
- 1 cup Low-fat milk
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 1 pound Lean ground beef (93% lean or higher)
- 2 cups Green cabbage, finely shredded
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Fresh dill, chopped
- 1 large Egg, lightly beaten (for egg wash)
- 0.25 cup Water (for dough activation)
Instructions
In a small bowl, combine the warm water (about 110°F), honey, and yeast. Allow it to sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the whole-wheat flour, salt, and olive oil. Add the frothy yeast mixture and warm milk. Knead the mixture for about 8-10 minutes until a smooth, elastic dough forms.
Cover the dough with a damp towel and let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat and add the ground beef. Cook until browned, breaking it up into small crumbles, about 5-7 minutes.
Add the diced onion, shredded cabbage, and garlic to the skillet. Cook for another 5-7 minutes until the vegetables are softened. Stir in paprika, black pepper, and salt. Remove from heat and stir in chopped dill. Allow the filling to cool slightly.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and flatten it into a circle about 5 inches in diameter.
Place 2-3 tablespoons of the beef and cabbage filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and pinch the edges tightly to seal. You can crimp the edges slightly for a decorative look.
Place the piroshki on the prepared baking sheet, leaving a small gap between each. Brush the tops with the beaten egg for a golden finish.
Bake for 20-25 minutes or until the piroshki are golden brown.
Allow the piroshki to cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 40.5 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 629 mg | 48% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
