Traditional Russian Piroshki with Braised Cabbage Filling

Traditional Russian Piroshki with Braised Cabbage Filling

Nothing says "Russian cuisine" quite like "piroshky"! This braised cabbage recipe is my personal favorite! Get over your fears of trying the Russian cuisine with my step-by-step video instructions!

View Recipe Link

, , , ,

12 Responses to Traditional Russian Piroshki with Braised Cabbage Filling

  1. Rita Prunes November 9, 2014 at 5:43 am #

    Love ya page thanks

  2. Olga October 6, 2015 at 5:59 pm #

    Really enjoy your Russian/Ukrainian recipes and videos, Tatyana.

    I remember as a child, a zillion years ago, being called in from play to help Mum make some of these. The torture of sitting for hours to make enough to feed the family. Then life took over and I never made them again once Mum passed away.

    Today, as grandmother to family that will never cook them, I have realised the importance of keeping these foods in their lives, while I am able to.

    The simplicity of your videos has taken away the “scary” factor of my memories and revived the enjoyment and smells of Russian Cuisine.

    Well done, young lady!

  3. Ler January 4, 2016 at 9:40 am #

    Hi, im from sweden and must say that this is one of the best recipes ive tried. Thank you for sharing 😊

    • tkorchemnaya January 6, 2016 at 9:17 am #

      Thank you for the feedback! I’m very glad you enjoyed my recipe!

  4. Val March 20, 2016 at 5:45 pm #

    First time trying to make these, turned out very yummy! Thank you for sharing your recipe and techniques, it helped wonders!

    • tkorchemnaya March 21, 2016 at 10:50 am #

      I’m so glad you enjoyed my recipe! 🙂

  5. Veronika Y Kuznetsova June 27, 2016 at 5:58 pm #

    These are the best I have made so far!!! 🙂 Very good recipe 🙂

    • tatyanaseverydayfood June 28, 2016 at 9:18 am #

      So glad you enjoyed my recipes! Thank you for taking the time to leave a review 🙂

  6. Venkata Burra August 2, 2016 at 10:06 am #

    These look delicious. I will be trying these in few days. I have a question, can I bake piroshki instead of deep frying or pan frying?

    • tatyanaseverydayfood August 3, 2016 at 9:47 am #

      Absolutely! You can certainly bake these, too. I recommend shaping them and placing them seam side up on a parchment paper lined pan and coating them with an egg wash. Allow them to proof for about 30-45 minutes, then bake at 350F until golden brown 🙂

  7. Tatiana March 2, 2018 at 8:11 am #

    i seem to have eaten some piroshki with a cabbage filling that also had some hint of tomato sauce I can’t find anything like that in my Russian cookbooks Am I just imagining or is a small amount tomato sauce or juice ever added to the filling?

    • tatyanaseverydayfood March 3, 2018 at 10:41 am #

      Hi! You can definitely add some tomato flavor, my grandmother used to add a few tablespoons of ketchup to her filling 🙂

Leave a Reply