Low Sodium Traditional Beef and Cabbage Piroshki

Delight in the comforting flavors of these Low Sodium Traditional Beef and Cabbage Piroshki, where soft, homemade bread dough envelops a savory filling of lean ground beef, tender cabbage, and aromatic herbs. This heartwarming recipe offers a healthier twist on a classic Eastern European favorite, with the use of low sodium beef broth and a perfectly seasoned mixture that doesn't skimp on flavor. The pillowy, golden-brown pastry is achieved with an easy egg wash, while the mild sweetness of honey in the dough adds depth to every bite. Perfect as a grab-and-go snack, a family meal, or even a party appetizer, these homemade piroshki are just as satisfying warm out of the oven as they are at room temperature. Try this wholesome, low sodium take on a beloved traditional recipe to create a dish that's both nostalgic and nourishing!

Nutriscore Rating: 77/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 12

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1.25 cups Warm water (110°F)
• 3 tablespoons Olive oil
• 1 tablespoon Honey
• 0.25 cup Low sodium beef broth
• 1 pound Ground beef (90% lean or leaner)
• 2 cups Cabbage, finely shredded
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 teaspoon Paprika
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Dried dill
• 1 large Egg
• 2 tablespoons Milk (for egg wash)

Directions

Step 1

In a large mixing bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy.

Step 2

Add 2 tablespoons of olive oil and 3 cups of flour to the yeast mixture. Mix until a dough begins to form.

Step 3

Gradually add the remaining cup of flour, kneading until the dough becomes smooth and elastic. This should take about 8-10 minutes. If the dough is too sticky, sprinkle in a little more flour.

Step 4

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm place or until it doubles in size.

Step 5

While the dough rises, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Step 7

Add the onion, garlic, shredded cabbage, paprika, black pepper, and dried dill to the skillet. Cook until the cabbage softens, about 5-7 minutes.

Step 8

Stir in the low sodium beef broth and cook for an additional 2-3 minutes to let the flavors meld. Remove from heat and let the filling cool completely.

Step 9

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 10

After the dough has risen, punch it down and divide it into 12 equal portions.

Step 11

Roll each portion into a circle, approximately 5 inches in diameter.

Step 12

Place about 2 tablespoons of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, and pinch the edges to seal tightly.

Step 13

Place the formed piroshki on the prepared baking sheet, seam-side down.

Step 14

In a small bowl, whisk together the egg and milk to make an egg wash. Brush each piroshki with the egg wash for a golden finish.

Step 15

Bake for 20-25 minutes, or until the piroshki are golden brown and cooked through.

Step 16

Allow to cool for a few minutes before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1965.6g)

Amount per serving	% Daily Value*
Calories	3296.6

Total Fat 102.2g	0%
Saturated Fat 29.2g	0%
Polyunsaturated Fat 5.9g
Cholesterol 541.0mg	0%
Sodium 596.2mg	0%
Total Carbohydrate 428.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 38.2g
Protein 158.2g	0%

Vitamin D 73.8IU	0%
Calcium 440.6mg	0%
Iron 37.3mg	0%
Potassium 3064.4mg	0%

*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.

Source of Calories

Fat: 28.2%

Protein: 19.4%

Carbs: 52.5%