Savory Chicken and Cabbage Pirog Recipe for a Hearty Homemade Meal

Benefits and Advantages of chicken cabbage pirog

Chicken cabbage pirog offers a delightful balance of flavor and nutrition, making it popular for everyday meals and special occasions. The dish is easy to prepare with common ingredients, making it accessible for cooks of all levels. Combining lean chicken with fresh cabbage yields a protein- and fiber-rich filling that is low in calories and fat, promoting health and well-being. Its versatility is another advantage, as the recipe accommodates dietary needs such as vegan or gluten-free alternatives without compromising taste. The soft, tender dough complements the savory filling, providing a comforting texture loved by many. Overall, chicken cabbage pirog is a satisfying meal option that blends tradition with healthy ingredients, suitable for a wide range of diners.

Essential Ingredients for chicken cabbage pirog

• 2 tablespoons mayonnaise
• 1 teaspoon oil
• 1 teaspoon salt
• 1/3 cup warm milk
• 2/3 cup warm water
• 1 ½ teaspoons granulated sugar
• 1 ½ teaspoons active dry yeast
• 2 cups all-purpose flour (sifted)
• ¾ pound (about 340 g) finely cubed chicken thighs or breast
• 1 teaspoon oil (for cooking chicken)
• ½ finely chopped onion
• 3 tablespoons unsalted butter
• 3 cups finely shredded cabbage
• 2 small grated carrots
• 2 garlic cloves, minced
• ¼ to ⅔ cup water (for sautéing)
• 1 ½ teaspoons ketchup
• 1 ½ teaspoons sour cream
• 3 tablespoons fresh herbs (such as parsley and dill)
• 1 egg (beaten with 1 teaspoon water for egg wash)
• ½ teaspoon sesame seeds (for sprinkling)

For vegan substitutes, replace chicken with firm tofu or mushrooms, and for gluten-free diets, use almond or gluten-free flour blends instead of all-purpose flour. Adjust fats by using olive oil or coconut oil as alternatives. This carefully chosen list balances flavor, texture, and nutrition.

Dietary Substitutions to Customize Your chicken cabbage pirog

Customizing chicken cabbage pirog to fit dietary preferences is straightforward. For vegan options, swap chicken for plant-based proteins like tofu or seasoned mushrooms, maintaining protein and texture. Gluten-free eaters can use rice flour, chickpea flour, or gluten-free blends in place of wheat flour to keep dough tender without gluten elasticity.

To lower calories, reduce oil amounts, or use cooking spray, and consider thinner dough layers or cauliflower crusts to cut carbs. Enhancing flavor naturally with fresh herbs and spices minimizes need for salt and additives. These modifications preserve the dish’s comforting texture and taste, allowing adaptations for health or ingredient access without losing authenticity.

How to Prepare the Perfect chicken cabbage pirog: Step-by-Step Guide

1. Prepare the dough: In a large bowl, whisk together 2 tablespoons mayonnaise, 1 teaspoon oil, 1 teaspoon salt, 1/3 cup warm milk, and 2/3 cup warm water. Sprinkle 1 ½ teaspoons yeast and 1 ½ teaspoons sugar over this mixture and let it foam for about 5 minutes.
2. Form the dough: Gradually add 2 cups sifted all-purpose flour, mixing until a smooth ball forms. Cover and let rise at room temperature for 1 ½ to 2 hours until the dough doubles or nearly triples in size.
3. Prepare filling: Heat 1 teaspoon oil in a pan over medium-high heat. Cook ¾ pound finely cubed chicken until done, then remove. In the same pan, sauté ½ chopped onion in 1 tablespoon butter until translucent. Add remaining butter, 3 cups shredded cabbage, 2 grated carrots, 2 minced garlic cloves, and ¼ to ⅔ cup water. Cook until cabbage reaches preferred tenderness.
4. Finish filling: Stir in 1 ½ teaspoons ketchup, 1 ½ teaspoons sour cream, 3 tablespoons fresh herbs (parsley and dill), and cooked chicken. Cook for one more minute, then remove from heat to cool.
5. Assemble pirogs: Divide dough into two equal halves. Roll each to a 12-inch round. Place half the filling on each round, leaving about 3 inches free at edges. Fold edges over filling, pinch to seal, flip, and flatten evenly like a crunch wrap.
6. Apply finishing touches: Brush each pirog with beaten egg wash mixed with 1 teaspoon water. Sprinkle ½ teaspoon sesame seeds on top. Let rise another 30 to 45 minutes.
7. Bake: Preheat oven to 400°F (200°C). Place pirogs on parchment-lined sheet pans and bake for 18 to 22 minutes, or until golden brown.
8. Cool and serve: Remove from oven and cool slightly before slicing and serving.

Following these clear steps ensures a soft, flavorful chicken cabbage pirog with a perfectly cooked filling and golden crust.

For deeper guidance on how to make yeast dough and tips on cooking cabbage, explore those resources for enhanced results.

Mastering chicken cabbage pirog: Advanced Tips and Variations

To master the art of making chicken cabbage pirog, focus on layering flavors and textures thoughtfully. Slowly sauté the cabbage and onions over low heat to develop their natural sweetness, which adds depth to the filling. Fresh herbs like dill, parsley, and thyme can brighten the taste and add a fresh aromatic note. For a richer filling, try mixing in grated cheese or topping the pirog with sesame or poppy seeds before baking.

Experimenting with different dough types like puff pastry or sourdough can change the texture and richness of the crust, providing new experiences. For those who prefer a little heat, adding red pepper flakes or smoked paprika to the filling can offer a subtle spicy kick. Maintaining the right moisture level of the filling prevents sogginess, so drain excess liquid carefully before assembly. These variations allow you to customize your chicken cabbage pirog while keeping the comforting core intact.

How to Store chicken cabbage pirog: Best Practices

Proper storage is key to preserving the delicious flavor and texture of chicken cabbage pirog. After baking, allow the pirog to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Refrigerated pirog will keep well for up to 3 days.

For longer storage, slice the pirog into portions, wrap each piece individually in plastic wrap, then place in a freezer-safe container or bag. Frozen pirog can last up to 2 months without losing much quality. When reheating, use an oven or toaster oven at 180°C (350°F) to maintain a crisp crust; microwaving may result in a soggy texture. Reheat until the internal temperature reaches 75°C (165°F) to ensure safety and enjoyable texture.

Nutritional Value of chicken cabbage pirog

FAQs: Frequently Asked Questions About chicken cabbage pirog

Savory Chicken and Cabbage Pirog Recipe for a Hearty Homemade Meal

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🥐 Enjoy a hearty, homemade meal with this savory chicken and cabbage pirog, perfect for satisfying your hunger.
🍗 Filled with delicious flavors and wrapped in a soft, golden dough, this dish will warm your heart and home.

• Total Time: 1 hour 50 minutes to 2 hours 20 minutes
• Yield: 6 servings 1x

Ingredients

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2 tablespoons mayonnaise
1 teaspoon oil
1 teaspoon salt
1/3 cup warm milk
2/3 cup warm water
1 ½ teaspoons granulated sugar
1 ½ teaspoons active dry yeast
2 cups all-purpose flour, sifted
¾ pound finely cubed chicken thighs or breast
1 teaspoon oil
½ finely chopped onion
3 tablespoons unsalted butter
3 cups finely shredded cabbage
2 small grated carrots
2 garlic cloves, minced
1/4 to 2/3 cup water for sautéing
1 ½ teaspoons ketchup
1 ½ teaspoons sour cream
3 tablespoons fresh herbs, such as parsley and dill
1 egg beaten with 1 teaspoon water (for egg wash)
½ teaspoon sesame seeds

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Instructions

1. In a bowl, whisk mayonnaise, oil, salt, warm milk, and water. Sprinkle yeast and sugar over the mixture and let foam for 5 minutes.
2. Gradually incorporate sifted flour to form a dough. Cover and let rise at room temperature for 1 ½ to 2 hours until doubled.
3. Cook chicken in oil over medium-high heat until done, remove and set aside.
4. Sauté onion in 1 tablespoon butter until tender. Add remaining butter, cabbage, carrots, garlic, and water; cook until tender.
5. Stir in ketchup, sour cream, herbs, and cooked chicken. Cook for another minute, then remove from heat to cool.
6. Preheat oven to 400°F (200°C). Divide dough into two parts, roll each to a 12-inch round.
7. Place half the filling on each dough round, leaving 3 inches free at the edge. Fold edges over filling, pinch to seal, flip and flatten.
8. Brush each pirog with egg wash, sprinkle sesame seeds. Let rise for 30-45 minutes.
9. Bake on a parchment-lined sheet at 400°F (200°C) for 18-22 minutes until golden brown.

Last Step:

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Notes

🌿 Adjust cabbage tenderness to your preference for customized texture.
🧈 Mayonnaise in the dough ensures a soft texture without impacting flavor.
🧄 Use lightly oiled parchment paper to ease the rolling and flipping process.

• Author: Brandi Oshea
• Prep Time: 25 minutes
• Dough Rising: 1 ½ to 2 hours
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Russian
• Diet: N/A

Nutrition

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