Low Sodium Traditional Beef and Cabbage Piroshki
Savor the rich, comforting flavors of these Low Sodium Traditional Beef and Cabbage Piroshki, a perfect fusion of wholesome, homemade simplicity and Eastern European tradition. Made with a soft, fluffy yeast dough and a hearty filling of lean ground beef, finely shredded cabbage, and aromatic seasonings like paprika, dill, and garlic, these piroshki deliver all the classic taste with a lighter sodium touch. The hand-crafted dough rises to golden perfection with a glossy egg wash, creating a flaky, satisfying bite. Ideal for gatherings or as a delicious make-ahead meal, these baked piroshki are healthier yet never compromise on flavor, promising the ultimate in comfort food bliss. Serve them warm or at room temperature for an irresistible treat that’s sure to be a crowd-pleaser! Perfect keywords: low sodium recipes, piroshki, beef and cabbage filling, yeast dough recipes, baked savory pastry.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water (110°F)
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 0.25 cup Low sodium beef broth
- 1 pound Ground beef (90% lean or leaner)
- 2 cups Cabbage, finely shredded
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried dill
- 1 large Egg
- 2 tablespoons Milk (for egg wash)
Instructions
In a large mixing bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.
Add 2 tablespoons of olive oil and 3 cups of flour to the yeast mixture. Mix until a dough begins to form.
Gradually add the remaining cup of flour, kneading until the dough becomes smooth and elastic. This should take about 8-10 minutes. If the dough is too sticky, sprinkle in a little more flour.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm place or until it doubles in size.
While the dough rises, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the onion, garlic, shredded cabbage, paprika, black pepper, and dried dill to the skillet. Cook until the cabbage softens, about 5-7 minutes.
Stir in the low sodium beef broth and cook for an additional 2-3 minutes to let the flavors meld. Remove from heat and let the filling cool completely.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
After the dough has risen, punch it down and divide it into 12 equal portions.
Roll each portion into a circle, approximately 5 inches in diameter.
Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, and pinch the edges to seal tightly.
Place the formed piroshki on the prepared baking sheet, seam-side down.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush each piroshki with the egg wash for a golden finish.
Bake for 20-25 minutes, or until the piroshki are golden brown and cooked through.
Allow to cool for a few minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 428.3 g | 156% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 38.2 g | ||
| Protein | 158.2 g | 316% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 441 mg | 34% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3064 mg | 65% | |
*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.
