Cabbage Feta And Dill Piroshki Recipes

Steps:

• Mix up the pastry dough and while it is rising, make the filling.
• Heat butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly. If using ricotta you can either stir it into the cabbage or place a teaspoon on each round of dough before topping with the cabbage mixture.
• When the dough is ready, pinch off 24 equal pieces, approximately 20 grams each, and roll each one into a small ball by cupping your hand over it and gently rolling it against your work surface. Cover with plastic wrap and allow the dough to rest for 5 to 10 minutes.
• Line 2 baking sheets with parchment. One by one, roll each ball of dough to a thin round, about 3 1/2 inches in diameter. If you are using ricotta and have not mixed it into the cabbage, place a teaspoon on each round and top with a tablespoon (heaped) of the cabbage. Otherwise just top each round with a heaped tablespoon of the cabbage mixture. Fold over the round and pinch the edges of the dough together, then tuck in the ends and gently shape each pirozhok into an oval (rather than a half-moon). Place on the parchment-covered baking sheet, seam side down. You should get 12 on each sheet. After you have finished shaping the first 12, cover lightly with plastic and place in a warm place to rise for 40 to 45 minutes. Meanwhile, preheat the oven to 350 degrees and continue shaping the pirozhki. Cover the second batch with plastic and let rise for 40 to 45 minutes.
• Brush pirozhki with egg wash. Bake 1 tray at a time in the middle of the oven for 25 minutes, until light brown and shiny. Remove from heat and allow to cool for at least 10 minutes before eating.

Steps:

• Boil the cabbage until tender; drain well and set aside.
• In a large saucepan, saute the onion and garlic in the canola oil until the onions are transparent;remove the saucepan from the heat; add the flour mix until smooth. Using a whisk, slowly blend in the milk; add the Worcestershire sauce, salt and pepper. Return the saucepan to the heat; stir constantly over medium heat until thickened and the flour tastes cooked. Stir in the feta cheese and whisk until thouroughly mixed. Drain any accumlated water well from the cabbage and add the cabbage to the sauce; stir to coat the cabbage and the cabbage is heated through.
• Serve hot and enjoy!

Steps:

• Core and shredd a 2- 2 1/2 pound cabbage. Heat 2 tablespoons oil in pan adding diced onion cooking until fragrant then add minced garlic and doing the same. Stir in cabbage cook about 10 minutes add salt and pepper. Stir in dill and parsley then set aside. Turn oven to 375. Brush 10 inch pan with olive oil. Beat eggs and add cheese stir cabbage mixture into eggs. Melt butter. The 10 inch pan is lined with 7 sheets of the phyllo dough brushing each with oil and butter drapping edges of dough of the sides of the pan. put cabbage mixture into phyllo drapped pan bringing drapped edges over the top of cabbage mixture then layer remaining 5 sheets of phyllo dough brushing each with butter and oil mixture. Stuff edges into side of pan and make slashed on top for the excape of steam. Bake 40-50 minutes Herbs-although fresh is best the following can substitute- 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins.
• Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, carefully pour the butter bean mixture in the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle with the remaining oil and scatter with the chilli flakes. Return the tin with the cabbage and beans to the oven for a further 20 mins alongside the feta.
• Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter with some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving.