Pirog Kapustnaya Nachinka [ Savory Pie With Cabbage Filling]

"A large free form pie designed to be served as an entree"
photo by a food.com user photo by a food.com user
Ready In:




  • In large bowl, combine yeast, sucanat and milk and let stand until foamy about 5 minutes.
  • Beat egg lightly with water and add to yeast mixture. Mix in margarine and salt.
  • Stir in 3 1/4 cups flour, a cup at a time stirring well after each addition.
  • Place dough on a floured surface. Knead gently until dough is smooth and elastic, about 3 minutes adding just enough of the remaining 1/2 cup flour to prevent sticking. Shape dough into a ball, cover with plastic wrap and let rest for 10 minutes.
  • Use dough immediately or place ina covered container and refrigerate up to 24 hours.
  • Filling:.
  • Blanch cabbage in boiling water for 3 minutes. Drain and squeeze to remove excess water.
  • Heat oili in skillet or stockpot and add cabbage, onion and garlic. Saute until soft and lightly brown about 15 to 20 minutes.
  • Remove from heat and stir in eggs, salt, pepper, and dill. Let cool to room temperature.
  • Assemble:.
  • Preheat oven to 375°F Lightly oil baking sheet. Divide dough into 2 nearly even pieces and roll out to a 10 X 14 rectangle. Drape dough over pin and place on sheet [should NOT hang over sheet] Sprinkle surface of dough with bread crumbs and spread cabbage filling over crumbs, leave a 1 1/2 inch boarder all around.
  • Roll out remaining dough to 8 1/2 x 12 1/2 inch rectangle. Place on top of filling and seal by bringing edges of dough on bottom up and over top piece. Use tines of fork, press and crimp edges and make several air vents on top.
  • Make a wash by beating egg with water. Brush dough with egg wash and allow dough and filling to rest 20 minutes before baking. Bake on center rack of oven until golden and sounds hollow when tapped lightly. About 40 minutes. Check crust after 15 minutes. If browning too quickly loosely cover with foil.
  • Remove from oven and allow to cool slightly. Cut into 3 inch quares and serve warm.
  • Make dough and filling a day ahead and refrigerate overnight. Use leftover dough to decorate crust before bakiing.

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  1. Phil, this was a nice change of pace from our regular meals lately! This isn't a hugely flavorful dish , but for me , this isn't meant in a bad way at all. It's a lighter , not so in your face taste that we all need from time to time :) Well, at least at my house we do! LOL It goes together very easily and that dough is very easy to work with! I must admit , I only had about half the amount of cabbage (I weighed it out) and it was all I could do to get all THAT stuffed in that crust , so I don't know how you'd do it with 3 full pounds. After all the holiday eating,it was nice to eat some basic food!!A cleansing of the pallet so to speak! Thanks so much for posting Phil , and I will be making it again!!


I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
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