Author Topic: Ukrainian Pyrih with Cabbage Filling, Kharkiv Style - Pyrih z Kapustoiu po Kharkivsky  (Read 10669 times)

Olga Drozd

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Ukrainian Pyrih with Cabbage Filling, Kharkiv Style - Pyrih z Kapustoiu po Kharkivsky:

Tender, light dough with a delicious filling. Serve for lunch or with coffee. Make the cabbage filling first. If you wish you can add some well drained sauerkraut in place of some of the fresh cabbage and fry together. You could also fry some chopped bacon with the cabbage.

1 teaspoon sugar
1/4 cup lukewarm water
1/4 teaspoon ground ginger or pinch of citric acid (vitamin C) (optional)
1 1/2 Tablespoons active dry yeast

1/4 cup scalded milk
2 eggs, beaten
2 tablespoons cream
1/2 teaspoon salt
1 tablespoon sugar
1/2 pound butter (1 cup)
2 1/2 cups all purpose flour

Dissolve the sugar and ginger in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes. Cool the milk to lukewarm and combine it with the yeast. Add the eggs, cream, salt, and sugar. Mix well.

Work the butter into the flour until crumbly as if making pie crust. Add the first mixture and mix quickly to form a soft dough, handling it as little as possible. Do not knead. Cover with plastic wrap and place in the refrigerator for 1 hour.

Grease a 13 x 9 inch pan.

Preheat oven to 350 F.

Place the dough on a floured board and divide into 2 equal parts - one part slightly larger. Roll larger part into a rectangle slightly larger than the pan. Place dough in pan and go up the sides of the pan about 1/2 inch. Spread the cabbage filling over it. Cover with the other part of the rolled dough. Seal the edges well on all sides. Prick the top lightly in several places. Cover and set it in a warm place to rise until light. This will take about 1 hour.

Bake in a moderate over (350 degree F) for about 40 minutes. Cut into squares and serve warm.


1 large head cabbage (about 3 pound cabbage)
1 tablespoon salt

1 large onion, chopped
1/3 to 1/2 cup butter
Juice of 1/2 lemon
Freshly ground pepper (be generous) or to taste
Salt to taste if needed
2 hard cooked eggs, chopped or pressed through a potato ricer OR 2 well beaten eggs added to cooled cabbage

Shred the cabbage very finely and place in a large bowl, sprinkle with salt and mix well, and let it stand for 15 to 20 minutes.  This may seem like a lot of shredded cabbage but it will reduce in volume by nearly 1/2. Occasionally stir with hand and squeeze. Stir into a large colander and squeeze out liquid. Take handfuls of cabbage and squeeze again and add to the cooked onion.

Cook the onion in the butter until tender. Add the cabbage and cook until it is tender but not overcooked. Mix in the lemon juice. Season to taste with salt and a lot of freshly ground pepper. Stir in the hard cooked eggs or beaten raw eggs. If you wish, some chopped, cooked ham or chopped, cooked mushrooms may be added to this filling.

« Last Edit: June 20, 2012, 09:02:58 AM by Olga Drozd »