Пирожки на кефире. С капустой. Без дрожжей!

kefir

🥗Healthier: buttermilk

💰Cheaper: milk + vinegar

Buttermilk provides similar tanginess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be more economical.

cabbage

🥗Healthier: kale

💰Cheaper: cabbage

Kale offers a nutrient boost while cabbage remains affordable.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more shelf-stable, while parsley is often less expensive.

Use room temperature kefir, about 1 cup (225 ml).

Add 1 egg to the kefir.

Weigh out 350 grams of flour and add it to a bowl.

Add 1 teaspoon of salt and 1 tablespoon of sugar to the flour.

Add 1 teaspoon of baking soda to the mixture.

Finely chop half a small head of cabbage (about 400 grams).

Chop 1 onion and 1 carrot.

Heat 2 tablespoons of vegetable oil in a skillet.

Sauté the onion and carrot until softened, then add the cabbage.

Cook the cabbage until it reduces in volume, then add 100 ml of water and salt to taste.

Transfer the filling to another dish to cool and add some chopped green onion.

In a bowl, mix the kefir, egg, salt, sugar, and baking soda until bubbly.

Let the mixture sit for a couple of minutes, then add 1 tablespoon of vegetable oil.

Knead the dough until it resembles yeast dough, then cover with a towel and let it rest for 20 minutes.

Divide the dough into small balls and roll them out with a rolling pin.

Fill each dough circle with the cabbage filling, placing the seam side down when frying.

Heat oil in a skillet for frying the pirozhki.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens