Paleo Traditional Beef and Cabbage Piroshki
Discover a healthier take on a classic comfort food with this Paleo Traditional Beef and Cabbage Piroshki recipe. These hand-sized pastries feature a grain-free, paleo-friendly dough made with almond flour, tapioca starch, and coconut flour, offering a tender, flaky bite. Stuffed with a savory filling of grass-fed ground beef, sautéed cabbage, onion, and garlic, and seasoned with coconut aminos and thyme, these piroshki pack big flavor while adhering to clean eating principles. Perfect for meal prep, a cozy dinner, or a party appetizer, these nutrient-packed pastries are baked to golden perfection and can be enjoyed warm or at room temperature. Make them in just over an hour for a satisfying, wholesome twist on a traditional favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca starch
- 0.25 cups Coconut flour
- 0.5 teaspoons Baking soda
- 1 teaspoons Sea salt
- 3 large Eggs
- 0.25 cups Unsweetened almond milk
- 1 pounds Grass-fed ground beef
- 2 cups Green cabbage, thinly shredded
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Coconut aminos
- 1 teaspoons Dried thyme
- 0.5 teaspoons Black pepper
- 2 tablespoons Avocado oil
- 1 wash Egg wash (1 egg whisked with 1 tablespoon water)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, tapioca starch, coconut flour, baking soda, and sea salt.
In a separate bowl, beat the eggs and stir in the almond milk. Gradually combine the wet and dry ingredients until a dough forms. Set aside.
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes. Remove the beef and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Sauté the onion until translucent, about 3 minutes. Add the garlic and cook for another 1 minute.
Stir in the shredded cabbage, coconut aminos, dried thyme, and black pepper. Cook until the cabbage has softened, about 5 minutes.
Return the cooked ground beef to the skillet and mix thoroughly. Remove from heat and allow the filling to cool slightly.
Divide the dough into 6 equal portions. Flatten each portion into a circle about 4 inches in diameter.
Place a heaping tablespoon of the beef and cabbage mixture in the center of each dough circle. Carefully fold the dough over the filling to form a half-moon shape, pinching the edges to seal.
Brush each piroshki with the egg wash and place them on the prepared baking sheet.
Bake in the preheated oven for 18-20 minutes, or until golden brown.
Allow the piroshki to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 203.5 g | 74% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 30.6 g | ||
| Protein | 163.9 g | 328% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 808 mg | 62% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2080 mg | 44% | |
*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.
