Ukrainian Pyrih with Cabbage Filling
Discover the comforting flavors of Ukrainian cuisine with this traditional Pyrih filled with a savory cabbage mixture. This golden, soft-baked pastry features a light and fluffy yeast dough, perfectly balanced by a rich filling of tender white cabbage, caramelized onions, and finely grated carrots. Infused with a touch of black pepper for subtle spice, this recipe captures the heart of Eastern European home cooking. Each portion is lovingly shaped and baked to perfection, creating a deliciously warm, flaky treat that’s perfect for family gatherings or as a hearty snack. With its combination of simple, wholesome ingredients and authentic techniques, Ukrainian Pyrih with Cabbage Filling is a must-try recipe for traditional food lovers.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 milliliters Milk
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 75 grams Unsalted butter
- 2 large Eggs
- 500 grams White cabbage
- 1 medium Onion
- 1 medium Carrot
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
- 1 large Egg (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
Warm the milk slightly. It should be lukewarm, not hot. In a small bowl, combine the warm milk, sugar, and active dry yeast. Let it sit for 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture, melted butter, and beaten eggs.
Knead the dough for about 8-10 minutes, either by hand or using a stand mixer with a dough hook attachment, until it is smooth and elastic.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough is rising, prepare the cabbage filling. Shred the cabbage finely using a knife or food processor.
Grate the carrot and finely chop the onion. Heat the vegetable oil in a large skillet over medium heat.
Add the onion and carrot to the pan and sauté for 5-6 minutes until softened.
Add the cabbage to the skillet and cook, stirring frequently, for 10-15 minutes until it is tender and slightly caramelized. Season with salt and black pepper. Set aside to cool completely.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a ball and flatten it into a disc. Place 2-3 tablespoons of the cabbage filling in the center of each disc.
Carefully pinch the edges of the dough together to seal the filling, forming an oval shape. Place the filled pyrizhki seam-side down on a baking sheet lined with parchment paper.
Preheat your oven to 180°C (350°F). Cover the pyrizhki with a kitchen towel and let them rise for another 20 minutes.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the pyrizhki with the egg wash.
Bake the pyrizhki in the preheated oven for 25-30 minutes, or until golden brown.
Remove from the oven and let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 304 mg | 6% | |
*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.
