Savory Chicken and Cabbage Pirog Recipe for a Hearty Meal

Benefits and Advantages of Chicken Cabbage Pirog

The chicken cabbage pirog recipe combines simplicity, nutrition, and versatility, making it ideal for home cooks of all skill levels. This hearty dish brings together lean chicken protein and fiber-rich cabbage, offering a satisfying and balanced meal. Chicken supports muscle repair and growth, while cabbage contributes digestive health benefits along with essential vitamins and antioxidants. The soft, tender yeast dough provides a delightful contrast in texture, making the pirog comforting and filling without being overly heavy.

This recipe is adaptable for various dietary preferences and occasions, fitting into gluten-free, low-calorie, or vegetarian diets with simple ingredient swaps. Compared to richer pies, the chicken cabbage pirog is lighter but still flavorful, making it suitable for health-conscious eaters. Its combination of wholesome ingredients and customizable preparation makes it a delicious and nutritious choice that perfectly fits into a balanced diet.

Essential Ingredients for Chicken Cabbage Pirog

• 2 tablespoons mayonnaise
• 1 teaspoon oil
• 1 teaspoon salt
• 1/3 cup warm milk
• 1/3 cup warm water
• 1 ½ teaspoons active dry yeast
• 1 ½ teaspoons granulated sugar
• 2 cups (sifted) all-purpose flour
• ¾ pound (about 340 g) chicken thighs or breasts, finely cubed
• ½ pound (about 225 g) shiitake or oyster mushrooms (or button mushrooms as substitute)
• 1 teaspoon extra virgin olive oil
• ½ large onion, finely chopped
• 3 tablespoons unsalted butter, divided
• 3 cups finely shredded cabbage
• 2 small carrots, grated
• 2 cloves garlic, minced
• ¼ cup water
• 1 ½ teaspoons ketchup
• 1 ½ teaspoons sour cream
• 3 tablespoons mixed fresh herbs (parsley and dill)
• ½ teaspoon Hungarian or sweet paprika (optional)
• Salt and black pepper to taste
• 1 egg plus 1 teaspoon water (for egg wash)
• ½ teaspoon sesame seeds (optional)

This comprehensive list covers all essential elements for a well-rounded, flavorful chicken cabbage pirog. Each ingredient enhances taste, texture, or nutrition, from protein and fiber to the creamy richness of sour cream and the fragrant herbs.

Dietary Substitutions to Customize Your Chicken Cabbage Pirog

Customizing this classic pirog to suit dietary needs is straightforward. For vegetarians or vegans, substitute chicken with lentils, chickpeas, or textured vegetable protein. Adding mushrooms or smoked paprika enhances flavor depth. Gluten-free versions can be made by using certified gluten-free flour or almond flour, which maintains dough elasticity if handled carefully.

To reduce calories, cut back on oil or substitute with cooking spray or broth. Dairy-free adaptations involve replacing butter with plant-based margarine or oils and using vegan sour cream alternatives. Herbs and spices can be varied or enhanced with turmeric or cumin for added nutritional benefits and flavor complexity. These changes preserve the core qualities of the pirog while broadening its appeal for different dietary lifestyles.

How to Prepare the Perfect Chicken Cabbage Pirog: Step-by-Step Guide

1. Prepare the dough: Combine mayonnaise, oil, salt, warm milk, and warm water in a bowl. Sprinkle yeast and sugar over the mixture and let it sit covered for 5 minutes until foamy. Gradually add sifted flour and knead into a soft dough. Cover and let rise at room temperature for 1½ to 2 hours, until doubled or nearly tripled in size.
2. Prepare the filling: Heat olive oil in a skillet over medium heat. Cook cubed chicken until fully done (about 2-3 minutes), then remove and set aside. In the same skillet, melt 1 tablespoon butter and sauté mushrooms until moisture evaporates. Add another tablespoon butter and sauté chopped onions until tender.
3. Add remaining butter, shredded cabbage, grated carrots, minced garlic, water, salt, and pepper to the skillet. Cook until the cabbage reaches your preferred tenderness. Stir in ketchup, sour cream, fresh herbs, paprika, and the cooked chicken. Cook an additional minute, then remove from heat and cool completely.
4. Assemble the pirogs: Divide dough into two equal portions. Roll each into a 12-inch round on a floured surface. Place half the cooled filling in the center of each round, leaving about 3 inches at the edges uncovered. Fold edges over and pinch tightly to seal seams. Flip so seams are underneath and gently flatten for even thickness and filling distribution.
5. Final rise and baking: Place sealed pirogs on a greased or parchment-lined baking sheet. Brush with egg wash (beaten egg plus water) and sprinkle sesame seeds if desired. Let rise for 30 to 45 minutes until puffy. Preheat oven to 400°F (200°C) and bake for 18–22 minutes or until golden brown. Let cool slightly before slicing and serving.

“Cooling the filling before assembly prevents soggy dough, ensuring each bite stays flavorful and perfectly textured.”

Following these steps delivers a golden, tender pirog filled with savory chicken, cabbage, and aromatic herbs an authentic Eastern European treat enjoyable for any occasion.

For more on baking techniques, see How to Make Yeast Dough, and for cooking cabbage tips visit Tips for Cooking with Cabbage.

Mastering Chicken Cabbage Pirog: Advanced Tips and Variations

Mastering the chicken cabbage pirog begins with technique and ingredient selection. Use homemade yeast dough instead of store-bought for a tender, flaky crust. Rest the dough in the refrigerator for at least 30 minutes before rolling to prevent shrinkage during baking. When preparing the filling, finely shred the cabbage to ensure even cooking and an ideal texture that melds well with chicken.

Enhance flavor by incorporating fresh herbs such as dill and parsley, which complement the savory chicken and vegetables. Consider adding mushrooms, diced potatoes, or grated carrots for extra texture and nutritional variety. Using puff pastry as a crust alternative adds a delicious flaky layer. To introduce richness, mix sour cream or cream cheese into the filling. These tips and variations help transform a traditional chicken cabbage pirog into a creatively personalized and refined dish, allowing you to tailor it to your taste and dietary needs.

“Resting dough and finely shredding cabbage make a noticeable difference in texture and flavor for the perfect pirog.”

How to Store Chicken Cabbage Pirog: Best Practices

To maintain the quality of your chicken cabbage pirog after baking, allow it to cool completely at room temperature. Wrap tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3 to 4 days to keep the pie fresh and flavorful. For longer-term storage, freeze the pirog by wrapping it first in plastic wrap and then in aluminum foil to prevent freezer burn.

Frozen pirog can last up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat in a preheated oven at 180°C (356°F) for 15 to 20 minutes until heated through and the crust regains its crispness. Avoid reheating in the microwave as this can make the crust soggy. Proper storage and reheating preserve the delicious textures and flavors of this savory dish.

Nutritional Value of Chicken Cabbage Pirog

By combining protein-rich chicken with fiber and vitamins from cabbage and other vegetables, this pirog offers a nutrient-dense meal option. For additional background on nutritional benefits of chicken and tips on preparing cabbage, see these resources.

FAQs: Frequently Asked Questions About Chicken Cabbage Pirog

Savory Chicken and Cabbage Pirog Recipe for a Hearty Meal

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🥧 Discover the authentic taste of Eastern European cuisine with this hearty Chicken and Cabbage Pirog.
🥬 Perfect for family meals or festive occasions, this dish is filled with nourishing ingredients and aromatic herbs.

• Total Time: 3-4 hours
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

2 tablespoons mayonnaise
1 teaspoon oil
1 teaspoon salt
1/3 cup warm milk
1/3 cup warm water
1 ½ teaspoons active dry yeast
1 ½ teaspoons granulated sugar
2 cups (sifted) all-purpose flour
¾ pound (about 340 g) chicken thighs or breasts, finely cubed
½ pound (about 225 g) shiitake or oyster mushrooms (button mushrooms can be used as a substitute)
1 teaspoon extra virgin olive oil
½ large onion, finely chopped
3 tablespoons unsalted butter, divided
3 cups finely shredded cabbage
2 small carrots, grated
2 cloves garlic, minced
¼ cup water
1 ½ teaspoons ketchup
1 ½ teaspoons sour cream
3 tablespoons mixed fresh herbs (parsley and dill)
½ teaspoon Hungarian or sweet paprika (optional)
Salt and black pepper to taste
1 egg plus 1 teaspoon water (for egg wash)
½ teaspoon sesame seeds (optional)

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Instructions

1. Prepare the dough by whisking together mayonnaise, oil, salt, warm milk, and warm water in a mixing bowl. Sprinkle yeast and sugar over the mixture and let it sit covered for 5 minutes until foamy. Gradually add sifted flour, mixing until a soft dough forms. Cover and allow to rise at room temperature for 1½ to 2 hours until doubled or nearly tripled in size.

2. For the filling, heat olive oil in a skillet over medium heat and cook the cubed chicken until fully cooked, about 2-3 minutes. Remove chicken and set aside. In the same skillet, melt 1 tablespoon butter, add mushrooms, and sauté until moisture evaporates. Add another tablespoon butter and onions, cooking until tender. Add remaining butter with shredded cabbage, grated carrots, minced garlic, water, salt, and pepper. Cook until cabbage is at desired tenderness. Stir in ketchup, sour cream, fresh herbs, paprika, and cooked chicken. Remove from heat and cool completely.

3. On a lightly floured surface, divide the dough into two equal parts. Roll each into a roughly 12-inch round. Place half the cooled filling in the center of each round, leaving about 3 inches of dough bare at the edges. Fold over the edges, pinching seams tightly to seal. Flip the pirog so the seam is underneath and flatten gently. Repeat for the second pirog.

4. Place pirogi on a greased or parchment-lined baking sheet. Brush tops with egg wash (beaten egg and water). Sprinkle with sesame seeds if desired. Let rise for 30 to 45 minutes until puffy. Preheat oven to 400°F (200°C) and bake for 18 to 22 minutes or until golden brown. Serve warm.

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Notes

🥄 Mayonnaise in the dough provides tenderness without altering its flavor.
🌡️ Use warm (not hot) milk and water for ideal yeast activation.
🥄 Sauté cabbage to your desired tenderness — soft or slightly crisp for different textures.

• Author: Brandi Oshea
• Prep Time: 25 minutes
• Dough Rising and Resting: 2 hours 15 minutes
• Cook Time: 18-22 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Russian
• Diet: Omnivore

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 558mg
• Fat: 21g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 88mg