Pirog Kapustnaya Nachinka Savory Pie with Cabbage Filling
Transport yourself to the heart of traditional Russian cuisine with this mouthwatering Pirog Kapustnaya Nachinka, a savory pie filled with tender cabbage, onions, carrots, and fragrant dill. This comforting dish features a soft, homemade yeast dough that envelops the perfectly seasoned vegetable filling, creating a golden, flaky crust that’s baked to perfection. Ideal as a centerpiece for any meal, this hearty pie is a labor of love, from its slow-rise dough to the lightly caramelized cabbage filling. Whether served warm or at room temperature, this pie is a delightful blend of rustic flavor and classic technique, perfect for cozy family dinners or as a stunning addition to your holiday table. Keywords: savory cabbage pie, homemade yeast dough, traditional Russian recipe, comforting baked dish.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 250 milliliters Milk
- 60 grams Butter
- 1 large Egg
- 500 grams Green cabbage
- 1 large Onion
- 1 medium Carrot
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh dill
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large Egg yolk
- 1 tablespoon Milk
Instructions
In a medium saucepan, gently heat milk to about 38°C (100°F). Stir in the sugar and dry yeast; let it sit for 10 minutes until the surface becomes frothy.
In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and beaten egg. Mix until a dough forms.
Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
While the dough is rising, prepare the filling. Finely shred the cabbage, dice the onion, and grate the carrot.
Heat vegetable oil in a large skillet over medium heat. Sauté the onion for 2–3 minutes, until softened. Add the carrot and cook for another 2 minutes.
Add the shredded cabbage to the skillet and cook for 10–12 minutes, stirring occasionally, until softened and slightly caramelized. Season with salt, ground black pepper, and a sprinkling of fresh dill. Set aside to cool.
Once the dough has risen, punch it down and divide it into two portions (one slightly larger than the other). Roll out the larger portion into a circle about 30 cm (12 inches) in diameter.
Place the rolled-out dough onto a parchment-lined baking sheet. Spread the cabbage filling evenly over the dough, leaving a 2 cm (1 inch) border around the edges.
Roll out the smaller portion of dough into a circle to fit over the filling. Place it on top and pinch the edges together to seal. Crimp decoratively if desired.
Whisk together the egg yolk and milk to make an egg wash. Brush the surface of the pie with the egg wash.
Using a fork, poke a few small holes in the top for steam to escape. Let the pie rest for 15 minutes while preheating the oven to 190°C (375°F).
Bake the pie for 35–40 minutes, or until golden brown. Remove it from the oven and allow it to cool slightly before serving.
Nutrition Facts
Calories |
3095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 5405 mg | 235% | |
| Total Carbohydrate | 466.5 g | 170% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 55.6 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 746 mg | 57% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2572 mg | 55% | |
*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.
