Russian Pirozhki Cabbage Pies Recipe

How to make it

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• Thaw about 25 Rhodes yeast rolls. Let them rise in a warm place on a large cookie sheet, until doubled in size.
• Meanwile, for the filling, shred a head of green cabbage, discard the core.
• In a large heavy skillet or dutch oven, fry bacon on both sides a few pieces at a time in a tbsp. of olive oil. When cooked, remove to paper towels.
• Sautee 2 chopped onions in the bacon drippings, until lightly caramelized.
• Add shredded cabbage and 1/3 cup of water to the onions. Cover with lid and cook on medium-low heat, stirring frequently until cabbage has reduced in bulk, and starting to lightly brown. This may take about 25 minutes.
• Stir in rinsed sour kraut to the cabbage mixture. Cook and simmer for 10 more minutes.
• Chop cooked bacon in small pieces and add to the cabbage along with sugar, salt and pepper. Cook and stir until sugar dissolves for about 5 minutes.
• Turn off the heat and stir in sour cream.
• To assemble the pies (pirozhki): punch down the rolls and roll out into thin circles on a floured surface.
• Place about 2 tbsp. filling in the middle of each circle. Bring one side over to cover the filling. With some cold water, brush the edge of the dough, then fold over the other half of the circle and crimp the edges (refer to pictures).
• Place cabbage pies (pirozhki) on a lightly greased cookie sheet seam side down (about 6 at a time). Brush the tops with beaten egg.
• Bake in a preheated 375F oven for about 15 minutes, or until lightly browned.
• Good served either warm, or cold.
• *Note: You may have more cabbage fillling left over. This can be eaten on its own as a vegetable side dish, or you can make more pies, if you wish.