Recipe by Lulu B
This is a great party food, do not even know why I made it the 1st time. Maybe just frugal but it was a hit then and has been ever since. Good hot, warm or cold. From the Russian Cookbook. I now double the recipe, always.
Top Review by Kana
I only made the dough part of this recipe, but it was great. I especially liked how easy it was to work with--as I sometimes have trouble with dough either being too sticky or breaking apart. This did neither.
- 1⁄4 lb butter
- 6 ounces cream cheese, please use philadelphia
- 1⁄4 teaspoon salt
- 1 cup flour, plus
- 2 tablespoons flour
- 1 egg white
- 1⁄2 small compact head white cabbage
- 3 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 2 hard-boiled eggs
- 1⁄2 teaspoon butter, melted
Directions See How It's Made
- For DOUGH: Beat soft butter with cream cheese and salt, add flour, should not stick to hands, Add more flour if Necessary.
- Ball up, wrap in wax paper and refrigerate a few hours.
- Roll out on lightly floured board.
- Cut with any round glass or cutter 2" diameter or to taste.
- Stuff,fold over dough, pinch edges with fingers or floured fork.
- Brush pirozhki with egg white Bake about 25 mins at 350f.
- CABBAGE FILLING: Finely shred cabbage Parboil for 1 minute Drain and rinse in cold water.
- Squeeze cabbage hard, handful by handful to eliminate all water.
- Cook your dry cabbage slowly over low heat in 3 tbsps.
- butter for about 20 minutes.
- stir frequently When soft mix in salt, sugar, finely chopped egg and melted butter.
- Cool filling before stuffing dough.
- Proceed with Dough filling instructions above.