Low Carb Traditional Beef and Cabbage Piroshki
Satisfy your craving for comfort food while staying on track with this delightful Low Carb Traditional Beef and Cabbage Piroshki recipe! Made with a grain-free, cheesy dough featuring almond and coconut flour, these savory hand pies are stuffed with a flavorful filling of seasoned ground beef, sautéed cabbage, onions, and garlic. Perfectly golden and irresistibly delicious, they’re a low-carb twist on the classic Russian piroshki. Each bite offers a hearty, wholesome combination of textures and flavors, making them ideal for meal prep, on-the-go snacks, or a cozy dinner. With just 30 minutes of prep and a quick bake, you'll love bringing this healthy, keto-friendly dish to the table!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 2 cups Mozzarella cheese (shredded)
- 2 tablespoons Cream cheese
- 2 large Eggs
- 1 pound Ground beef
- 2 cups Cabbage (shredded)
- 1 small Onion (diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 serving Egg wash (1 egg whisked with 1 tablespoon water)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
For the dough, combine almond flour and coconut flour in a medium bowl and set aside.
In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together in 30-second intervals, stirring until smooth.
Add the melted cheese mixture to the dry ingredients, followed by one egg. Mix well until a dough forms. Knead with your hands for 1-2 minutes until smooth.
Wrap the dough in plastic wrap and refrigerate while preparing the filling.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 3 minutes.
Stir in minced garlic, followed by the ground beef. Cook until the beef is browned, breaking it apart with a spatula.
Add shredded cabbage, salt, black pepper, and paprika. Cook until the cabbage is softened and most of the liquid has evaporated, about 5 minutes. Remove from heat and let the filling cool slightly.
Remove the dough from the refrigerator and divide it into 8 equal portions. Roll each portion into a ball, then flatten into a circle about 4-5 inches in diameter.
Spoon 2-3 tablespoons of the beef and cabbage filling onto the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
Place the piroshki on the prepared baking sheet. Brush each with the egg wash to help them brown beautifully during baking.
Bake in the preheated oven for 20-25 minutes, or until the piroshki are golden brown.
Allow to cool for a few minutes before serving. Enjoy them warm!
Nutrition Facts
Calories |
3330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.4 g | 339% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 16.3 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1792 mg | 138% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1930 mg | 41% | |
*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.
