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Chicken Cabbage Savory Pirog

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Total Time: 3 hours 30 minutes (Active: 1 hour | Inactive: 2 hours 30 minutes)
Difficulty: Medium-High
Servings: 8-10 hearty slices

This Chicken Cabbage Savory Pirog (or Pirozhok) is a triumph of Eastern European home cooking—a golden, flaky pastry enveloping a deeply savory, hearty filling. Unlike individual hand pies, this is a grand, family-style centerpiece, perfect for Sunday dinners, potlucks, or any occasion that calls for soul-warming comfort food. The tender shredded chicken and sweet-and-sour braised cabbage meld together under a buttery, crisp crust, creating a slice of pure nostalgia.

Ingredients

For the Yeast Dough:

  • 500g (about 4 cups) all-purpose flour, plus more for dusting

  • 7g (1 packet) active dry yeast

  • 250ml (1 cup) warm whole milk (110°F/43°C)

  • 50g (1/4 cup) granulated sugar

  • 1 large egg, at room temperature

  • 1 tsp fine sea salt

  • 115g (1 stick / ½ cup) unsalted butter, melted and slightly cooled

For the Chicken & Cabbage Filling:

  • 500g (about 1 lb) boneless, skinless chicken thighs

  • 1 large yellow onion, finely diced

  • 1 medium head green cabbage (about 900g/2 lbs), thinly sliced

  • 2 tbsp vegetable oil

  • 2 tbsp unsalted butter

  • 2 tbsp tomato paste

  • 1 tsp smoked paprika

  • 1/2 tsp caraway seeds (optional, but traditional)

  • 2 tbsp apple cider vinegar

  • 1 tbsp brown sugar

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup fresh dill, chopped

For Assembly & Finishing:

  • 1 egg yolk beaten with 1 tbsp milk or water (egg wash)

Instructions

Part 1: The Dough (Time: 2 hours, mostly inactive)

  1. Activate Yeast: In the bowl of a stand mixer, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.

  2. Mix Dough: Add the egg, melted butter, and salt to the yeast mixture. Using the dough hook attachment, mix on low while gradually adding the flour until a shaggy dough forms.

  3. Knead: Increase speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be soft and slightly sticky.

  4. First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Intensity: Low. This stage requires patience and a warm spot for the dough, but the hands-on work is minimal.

Part 2: The Filling (Time: 45 minutes, active)

  1. Cook Chicken: Season chicken thighs generously with salt and pepper. In a large pot or Dutch oven, heat 1 tbsp oil over medium-high heat. Sear chicken until golden on both sides, about 4-5 minutes per side. Remove and set aside. Once cool enough to handle, shred with two forks.

  2. Sauté Aromatics: In the same pot, add remaining oil and butter. Reduce heat to medium. Add diced onion and cook until soft and translucent, about 5 minutes. Add tomato paste, smoked paprika, and caraway seeds, cooking for 1 minute until fragrant.

  3. Braise Cabbage: Add the shredded cabbage in batches, stirring to coat in the onion mixture. It will seem voluminous but will wilt down significantly. Cook for 10 minutes, stirring occasionally.

  4. Deglaze & Simmer: Add apple cider vinegar and brown sugar to the pot, scraping up any browned bits. Return the shredded chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until cabbage is very tender and the flavors have melded. The mixture should be savory with a hint of sweetness and no excess liquid.

  5. Finish: Stir in fresh dill. Taste and adjust seasoning with salt and pepper—it should be well-seasoned. Let the filling cool completely before assembling. (Pro-tip: spread it on a baking sheet to cool faster).

Intensity: Medium-High. This is an active cooking stage with chopping, sautéing, and braising to build layers of flavor for the filling.

Part 3: Assembly & Baking (Time: 45 minutes, active)

  1. Preheat & Prep: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

  2. Divide Dough: Punch down the risen dough. On a lightly floured surface, divide it into two unequal portions: one about 2/3 of the dough (for the bottom) and one about 1/3 (for the top).

  3. Shape the Base: Roll the larger portion into a large oval or rectangle, about 1/4-inch (6mm) thick. Carefully transfer it to the prepared baking sheet.

  4. Fill: Spread the cooled chicken cabbage filling evenly over the center of the dough, leaving a 1.5-inch (4cm) border around the edges.

  5. Top & Seal: Roll the smaller dough portion into a shape slightly larger than the filling area. Drape it over the filling. Fold the bottom dough’s border up and over the edges of the top dough. Pinch and crimp firmly to create a tight seal. You can make decorative pleats if desired.

  6. Vent & Glaze: Cut 3-4 small slits in the top crust to allow steam to escape. Brush the entire surface generously with the egg wash.

  7. Bake: Bake for 30-35 minutes, or until the crust is a deep, glorious golden brown and the filling is piping hot (an instant-read thermometer inserted into the center should read 165°F / 74°C).

  8. Rest: Let the pirog rest on the baking sheet for at least 20 minutes before slicing. This is crucial—it allows the juices to settle and makes for clean slices.

Intensity: Medium. Rolling and assembling requires a gentle touch, and achieving a perfect golden bake is the final, rewarding challenge.

Nutritional Information (Per serving, based on 10 servings)

  • Calories: ~520 kcal

  • Total Fat: 22g

    • Saturated Fat: 10g

  • Cholesterol: 115mg

  • Sodium: 380mg

  • Total Carbohydrates: 56g

    • Dietary Fiber: 5g

    • Sugars: 10g

  • Protein: 25g

Note: Nutritional values are estimates calculated using generic ingredients and can vary based on specific products used.

Chef’s Notes

  • Make-Ahead: Both dough and filling can be made a day ahead. Store the dough (punched down) in an oiled bowl in the fridge. Store filling in a sealed container. Let both come to room temperature before assembling.

  • The Golden Secret: For an extra glossy, professional finish, brush with egg wash a second time halfway through baking.

  • Serving Suggestion: Serve with a dollop of sour cream, a side of pickled beets or gherkins, and a simple green salad dressed with a sharp vinaigrette to cut through the richness.

  • Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for 10-15 minutes to restore the crust’s crispness.

This Chicken Cabbage Savory Pirog is a labor of love that yields magnificent, unforgettable results. The time invested is repaid tenfold with each delicious, comforting bite. Enjoy the process and the feast

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