Whole30 Traditional Beef and Cabbage Piroshki
Savor the classic flavors of Eastern European comfort food with this Whole30 Traditional Beef and Cabbage Piroshki recipe. Crafted with a grain-free, paleo-friendly dough made from almond, arrowroot, and coconut flours, these piroshki deliver all the indulgence without compromising your Whole30 goals. The savory filling combines seasoned ground beef, tender shredded cabbage, and aromatic garlic and onion, enhanced with a touch of coconut aminos and smoked paprika for a rich, hearty taste. Baked to golden perfection with a crisp outer crust, these hand-held pies make a delicious meal or snack that’s perfect for meal prep, lunchboxes, or gatherings. Enjoy a nourishing, wholesome twist on this beloved traditional dish!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Arrowroot powder
- 0.25 cups Coconut flour
- 2 large Eggs
- 0.25 cups Ghee
- 1 teaspoon Apple cider vinegar
- 1.5 teaspoons Sea salt
- 1 pound Ground beef
- 2 cups Green cabbage, finely shredded
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Coconut aminos
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Black pepper
- 2 tablespoons Cooking fat (ghee or avocado oil)
- 2 tablespoons Water
- 1 large Egg for wash, beaten
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, mix together almond flour, arrowroot powder, coconut flour, and 1 teaspoon of the sea salt.
In a separate bowl, whisk the eggs, melted ghee, apple cider vinegar, and water until combined.
Gradually add the wet ingredients to the dry ingredients while stirring until a dough forms. Knead gently with your hands until smooth. Cover the dough with a damp towel and set aside.
In a large skillet over medium heat, heat the cooking fat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Add the ground beef, breaking it apart with a spoon, and cook until browned, about 6-8 minutes.
Stir in the shredded cabbage, coconut aminos, paprika, black pepper, and the remaining 0.5 teaspoon of sea salt. Cook until the cabbage is softened and most of the liquid is evaporated, about 5 minutes. Remove from heat and let the filling cool slightly.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a circular disc about 1/4-inch thick.
Spoon 2 tablespoons of the beef and cabbage mixture onto the center of each dough disc. Fold the dough over the filling, pinching the edges to seal, and shape into a bun.
Place the buns seam-side down on the prepared baking sheet. Brush each piroshki with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown.
Let cool slightly before serving. Enjoy warm for a hearty, Whole30-friendly meal.
Nutrition Facts
Calories |
3753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.8 g | 359% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 21.7 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 688 mg | 53% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1943 mg | 41% | |
*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.
