Ground Beef and Cabbage Piroshki

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Ingredients Nutrition


  1. Heat oven to 425 degrees.
  2. Cook and stir ground beef in 10-inch skillet until brown. Remove beef; drain fat from skillet.
  3. Cook cabbage and onion in butter in same skillet over low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
  4. Reserve 1 tablespoon of the egg. Stir remaining egg, the beef, cheese, mustard, salt, Worcestershire sauce and pepper into cabbage mixture; reserve.
  5. Prepare pastry for two crust pie as directed on package, except roll into rectangle, 18 x 12 inches. Cut into six 6-inch squares.
  6. Place on ungreased baking sheet. Spoon 1/3 cup beef mixture onto each square. Bring corners to center and pinch together; seal edges.
  7. Blend water and reserved egg; brush over pastry.
  8. Bake until golden brown, 14 to 16 minutes.
  9. Serve with chili sauce.


Most Helpful

Yummy! Everyone in my family loved it. I substituted pre-packaged pre-shredded mild cheddar cheese for the american cheese, just because it's what I had in the fridge. We also skipped the chili sauce, so I can't comment on that. The mustard in the recipe really gives a pleasing flavor boost. I had a hard time getting six squares out of my pie crust mix (Jiffy). There was just enough pastry, so I couldn't get the last two shaped like squares. Next time, I will use two boxes of pie crust mix and discard the scraps. If you do this however, remember to roll it out thin--about 1/16 inch. It helps to wet the edges of the pastry squares when you pinch the edges together. I served it with homemade mushroom soup and a microwaved bag of frozen mixed vegetables with butter and pepper. The Piroshki was filling--nobody ate more than one.

Scott Orlowski November 08, 2001

Yummy and filling. I did quite a few modifications to this, I realized to late I had nothing to make a crust with, so I turned this into a casserole. I doubled all the ingredients, except the beef I used 1 1/2 lbs, used a whole head of cabbage and used 10 oz of cheese.

Virginia Chandler March 30, 2002

We really enjoyed this recipe. It is inexpensive, very tasty, healty plus easy! Thank you for sharing.

Sunshine in Houston, Texas November 04, 2007

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