Low Fat Traditional Beef and Cabbage Piroshki
Discover a healthier twist on a beloved classic with our Low Fat Traditional Beef and Cabbage Piroshki recipe! These golden, oven-baked pockets feature a light and fluffy homemade dough, filled with a savory mixture of lean ground beef, tender green cabbage, onions, and garlic, seasoned to perfection with paprika and low-sodium soy sauce. Perfect as a handheld snack or hearty appetizer, this recipe uses olive oil instead of butter and opts for baking over frying, making it both delicious and low-fat. With a prep time of just 40 minutes and customizable servings, this lighter version of traditional piroshki will become a family favorite. Ideal for those seeking healthy comfort foods, it's a must-try for anyone loving beef and cabbage recipes!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Low-fat milk
- 2 tablespoons Olive oil
- 1 large Egg
- 8 ounces Lean ground beef (90% lean or higher)
- 2 cups Green cabbage
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Paprika
- 0.25 teaspoon Black pepper
- 1 tablespoon Low-sodium soy sauce
- 1 as needed Nonstick cooking spray
Instructions
In a small bowl, combine the yeast, sugar, and 1/4 cup of warm milk. Let it sit for 5 minutes until frothy.
In a large bowl, mix the flour and salt. Add the yeast mixture, the remaining milk, 1 tablespoon of olive oil, and the egg. Mix until a dough forms.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel, and let rise for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Add the ground beef and cook for about 5 minutes, breaking it up into small pieces. Drain any excess fat if necessary.
Stir in the onion, garlic, and cabbage. Cook for another 5-7 minutes until the vegetables are softened.
Add the paprika, black pepper, and soy sauce. Stir to combine and cook for 2 more minutes. Remove from heat and let cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into a 5-inch circle.
Place about 2 tablespoons of filling in the center of each circle. Fold the dough over the filling, pinching the edges to seal tightly.
Place the piroshki seam side down on the prepared baking sheet. Cover with a towel and let rise for 15 minutes.
Bake in the preheated oven for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Nutrition Facts
Calories |
2519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.1 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 511 mg | 39% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 1791 mg | 38% | |
*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.
