Chicken Cabbage Savory Pirog recipe

Ah, a Chicken Cabbage Savory Pirog! That sounds absolutely delicious and a wonderful comfort food. Pirogi (plural of pirog) are Eastern European pies that can be sweet or savory, and a chicken and cabbage filling is a classic. Crafting a detailed article for this will be a pleasure.

There are certain dishes that transport you instantly to a place of warmth and tradition, and for me, a savory Pirog does just that. I first encountered a version of this Chicken Cabbage Savory Pirog at a small, family-run bakery during a trip, and the memory of that flaky crust enveloping a warm, flavorful filling has stayed with me ever since. It was hearty, comforting, and incredibly satisfying. Recreating it at home became a delightful mission. This recipe is the culmination of that quest, a Pirog that our family now adores. The slightly sweet, tender cabbage melds beautifully with savory chicken, all encased in a buttery, tender dough. It’s a labor of love, yes, but the aroma that fills the kitchen as it bakes, and the joy of slicing into that golden crust, makes every moment worth it. It’s perfect for a cozy weekend meal or for impressing guests with something a little different.

Hearty & Homemade: The Ultimate Chicken Cabbage Savory Pirog

A Pirog is more than just a pie; it’s a culinary embrace. This Chicken Cabbage Savory Pirog features a rich, flavorful filling of tender chicken and sautéed cabbage, seasoned with aromatic herbs and spices, all lovingly encased in a tender, slightly enriched dough. Baked to golden perfection, it’s a show-stopping centerpiece that’s as comforting as it is delicious. Whether you’re new to making Pirogi or a seasoned pro, this recipe will guide you to creating a truly memorable meal.

Ingredients You’ll Need for Your Chicken Cabbage Pirog

Crafting a Pirog involves two main components: the dough and the filling. Quality ingredients will shine through in the final product.

For the Pirog Dough (Enriched Yeast Dough):

• All-Purpose Flour: 3 ½ to 4 cups (420g – 480g), plus more for dusting
• Active Dry Yeast: 2 ¼ teaspoons (1 standard packet, or 7g)
• Warm Water (105-115°F / 40-46°C): ¼ cup (60ml)
• Granulated Sugar: 1 tablespoon (for proofing yeast)
• Warm Milk (105-115°F / 40-46°C): ¾ cup (180ml)
• Large Eggs: 2, at room temperature, lightly beaten
• Unsalted Butter: ¼ cup (4 tablespoons / 56g), melted and cooled slightly
• Salt: 1 teaspoon

For the Chicken Cabbage Filling:

• Boneless, Skinless Chicken Thighs or Breasts: 1.5 pounds (about 680g), cut into ½-inch pieces
• Olive Oil or Vegetable Oil: 2 tablespoons, divided
• Yellow Onion: 1 large, finely chopped
• Garlic: 3-4 cloves, minced
• Green Cabbage: 1 small head (about 1.5 – 2 pounds / 680-900g), cored and thinly shredded or finely chopped
• Carrots: 1-2 medium, peeled and grated (optional, for color and sweetness)
• Chicken Broth or Water: ¼ cup (60ml), if needed for moisture
• Fresh Dill: ¼ cup, chopped (or 1 tablespoon dried dill)
• Fresh Parsley: ¼ cup, chopped
• Sour Cream or Plain Greek Yogurt: 2-3 tablespoons (adds creaminess and tang, optional)
• Salt: 1 teaspoon (or to taste)
• Black Pepper: ½ teaspoon (or to taste)
• Bay Leaf: 1 (optional, remove before filling)
• Paprika: 1 teaspoon (optional, for color and mild flavor)

For the Egg Wash & Topping (Optional):

• Large Egg: 1, beaten with 1 tablespoon of water or milk
• Sesame Seeds, Poppy Seeds, or Caraway Seeds: For sprinkling on top

Key Ingredient Spotlight: Understanding Their Roles

• Dough:
  • Yeast, Warm Water, Sugar: These activate the yeast, which makes the dough rise and gives it a light, airy texture.
  • Flour: Provides structure. The amount can vary slightly depending on humidity.
  • Milk, Eggs, Butter: These are enriching ingredients, making the dough tender, flavorful, and giving it a lovely golden color when baked.
  • Salt: Controls yeast activity and enhances flavor.
• Filling:
  • Chicken: Provides the hearty protein. Thighs tend to be more flavorful and moist, but breasts work well too.
  • Cabbage: The star vegetable. It wilts down significantly and becomes sweet and tender when cooked.
  • Onion & Garlic: Essential aromatics that build the flavor base.
  • Carrots (Optional): Add sweetness, color, and extra nutrition.
  • Dill & Parsley: Classic herbs in Eastern European cuisine that complement cabbage and chicken beautifully. Fresh is best if possible.
  • Sour Cream/Greek Yogurt (Optional): Adds a touch of creaminess and tang to bind the filling slightly.
  • Broth/Water: Helps to cook down the cabbage and prevent sticking, ensuring a moist filling.
• Egg Wash: Gives the Pirog a beautiful golden-brown, shiny crust.
• Seeds (Optional): Add a bit of texture and visual appeal to the crust.

Step-by-Step Instructions: Crafting Your Savory Pirog Masterpiece

Making a Pirog is a rewarding process. Break it down into dough preparation, filling preparation, and assembly.

Part 1: Making the Pirog Dough

1. Proof the Yeast:
   • In a small bowl, dissolve the 1 tablespoon of sugar in the ¼ cup of warm water. Sprinkle the yeast over the top.
   • Let it stand for 5-10 minutes until foamy. This indicates the yeast is active. If it doesn’t foam, your yeast may be old, and you should start over.
2. Combine Wet Ingredients:
   • In a large mixing bowl (or the bowl of a stand mixer), combine the ¾ cup warm milk, 2 lightly beaten eggs, and ¼ cup melted butter. Add the foamy yeast mixture.
3. Add Dry Ingredients:
   • In a separate bowl, whisk together 3 ½ cups of all-purpose flour and 1 teaspoon of salt.
   • Gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or the dough hook of your stand mixer on low speed until a shaggy dough forms.
4. Knead the Dough:
   • Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes by hand (or 5-7 minutes with a dough hook on medium-low speed) until the dough is smooth, elastic, and only slightly tacky. Add more flour, 1 tablespoon at a time, only if the dough is too sticky to handle. Be careful not to add too much flour, as this can make the dough tough.
5. First Rise (Bulk Fermentation):
   • Lightly oil a large clean bowl. Place the dough in the bowl, turning it once to coat with oil.
   • Cover the bowl tightly with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Part 2: Preparing the Chicken Cabbage Filling

(You can prepare the filling while the dough is rising.)

1. Cook the Chicken:
   • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
   • Add the cubed chicken and cook, stirring occasionally, until browned on all sides and cooked through (about 5-7 minutes).
   • Remove the chicken from the skillet and set aside.
2. Sauté Aromatics and Cabbage:
   • Add the remaining 1 tablespoon of olive oil to the same skillet (add more if needed).
   • Add the chopped onion and cook over medium heat until softened and translucent (about 5-7 minutes).
   • Add the minced garlic and grated carrots (if using). Cook for another 1-2 minutes until fragrant.
   • Add the shredded/chopped cabbage to the skillet. It will seem like a lot, but it will wilt down significantly. Stir well to combine with the onions and carrots.
   • Add the ¼ cup chicken broth or water, salt, black pepper, bay leaf (if using), and paprika (if using).
   • Cover the skillet and cook over medium-low heat for 15-20 minutes, stirring occasionally, until the cabbage is very tender and has reduced in volume. If there’s a lot of excess liquid, uncover and cook for a few more minutes to let it evaporate.
3. Combine Filling Ingredients:
   • Remove the skillet from the heat. Discard the bay leaf.
   • Stir the cooked chicken back into the cabbage mixture.
   • Stir in the chopped fresh dill and parsley.
   • If using, stir in the sour cream or Greek yogurt.
   • Taste the filling and adjust seasonings (salt, pepper) as needed. The filling should be flavorful.
   • Let the filling cool completely before using. Hot filling can melt the Pirog dough.

Part 3: Assembling and Baking the Pirog

1. Prepare for Assembly:
   • Preheat your oven to 375°F (190°C).
   • Line a large baking sheet with parchment paper or lightly grease it.
2. Divide and Roll Dough:
   • Once the dough has doubled, gently punch it down to release the air.
   • Turn the dough out onto a lightly floured surface. Divide the dough into two pieces: one slightly larger (about ⅔ of the dough for the base) and one smaller (about ⅓ for the top).
   • Roll out the larger piece of dough into a rectangle or oval approximately 12×16 inches (or large enough to fit your chosen baking dish/shape, with some overhang if using a dish). It should be about ¼-inch thick.
   • Carefully transfer this dough to the prepared baking sheet (or a 9×13 inch baking dish, or a large pie plate/springform pan if you prefer that shape).
3. Add the Filling:
   • Spoon the cooled chicken and cabbage filling evenly over the dough base, leaving about a 1-inch border around the edges.
4. Create the Top Crust:
   • Roll out the smaller piece of dough into a shape that will cover the filling.
   • Carefully place the top crust over the filling.
   • Trim any excess dough from both layers, leaving about a 1-inch overhang.
   • Press the edges of the top and bottom crusts together firmly to seal. You can crimp the edges decoratively with your fingers or a fork.
5. Vent and Decorate (Optional):
   • Cut a few slits or a design in the top crust to allow steam to escape during baking. This is important to prevent the crust from puffing up too much or bursting.
   • You can use any leftover dough scraps to create decorative cutouts (leaves, braids, etc.) and arrange them on top of the Pirog. Moisten the back of the decorations with a little water to help them stick.
6. Egg Wash and Toppings:
   • In a small bowl, beat the egg with 1 tablespoon of water or milk to make an egg wash.
   • Brush the entire top surface of the Pirog evenly with the egg wash.
   • If desired, sprinkle with sesame seeds, poppy seeds, or caraway seeds.
7. Bake the Pirog:
   • Place the Pirog in the preheated oven.
   • Bake for 35-45 minutes, or until the crust is deep golden brown and the filling is bubbly (you might see some juices escaping from the vents).
   • If the crust starts to brown too quickly, you can loosely tent it with aluminum foil for the remaining baking time.
8. Rest and Serve:
   • Carefully remove the Pirog from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the filling to set and prevents it from being too molten.
   • Serve warm or at room temperature.

Nutritional Snapshot: A Hearty Meal

This Chicken Cabbage Savory Pirog is a substantial dish. Nutritional information is an estimate and can vary based on specific ingredients, portion sizes, and dough thickness.

• Servings: This recipe typically yields 8-10 generous servings.
• Calories per serving (approximate, assuming 10 servings): 400-550 calories.

Key Nutritional Aspects:

• Protein: Significant, from the chicken and eggs in the dough.
• Carbohydrates: From the flour in the dough and vegetables.
• Fat: From the butter and eggs in the dough, oil used for cooking, and chicken (especially if using thighs).
• Fiber: From the cabbage, carrots, and whole grains (if using some whole wheat flour).
• Vitamins & Minerals: Cabbage provides Vitamin K and C. Carrots offer Vitamin A.

Disclaimer: This is an estimate. For precise nutritional information, please use a dedicated nutrition calculator with your specific ingredients and brands.

Time Commitment: A Rewarding Baking Project

Making a Pirog from scratch is a labor of love, perfect for a weekend baking project.

• Dough Preparation & First Rise: 20-25 minutes active time, plus 1 to 1.5 hours rising time.
• Filling Preparation: 30-40 minutes (while dough rises).
• Assembly: 20-30 minutes.
• Baking Time: 35-45 minutes.
• Resting Time: 15-20 minutes.
• Total Time: Approximately 3 to 4 hours (much of this is inactive rising or baking time).

How to Serve Your Delicious Chicken Cabbage Pirog

This Pirog is a meal in itself but can be beautifully complemented by a few simple additions:

• On Its Own: Slices of warm Pirog are perfectly satisfying as is.
• With a Dollop of Sour Cream or Greek Yogurt: A classic accompaniment that adds a cool, tangy contrast.
• Simple Green Salad: A light salad with a vinaigrette dressing balances the richness of the Pirog.
• Pickled Vegetables: Pickled cucumbers (dill pickles), beets, or a mixed vegetable pickle adds a bright, acidic counterpoint.
• Clear Broth or Light Soup: A cup of clear chicken or vegetable broth served alongside can be lovely.
• As Part of a Larger Spread: For celebrations, it can be a wonderful centerpiece alongside other Eastern European dishes.
• For Lunch the Next Day: Leftover Pirog is fantastic, either cold, at room temperature, or gently reheated.

Additional Tips for Pirog Perfection

Elevate your Pirog game with these expert tips:

1. Don’t Rush the Dough Rising: Allow the dough to fully double in size during the first rise. This develops flavor and ensures a tender, light crust.
2. Cool the Filling Completely: Adding hot or even warm filling to the raw dough can start to melt the butter in the dough, making it greasy and difficult to work with. Patience here is key.
3. Seal the Edges Well: A good seal prevents the delicious filling from leaking out during baking. Press firmly and crimp decoratively.
4. Vent the Top Crust: Cutting slits or decorative holes in the top crust is crucial for steam to escape. Without vents, steam can build up and cause the crust to burst or become soggy underneath.
5. Use an Egg Wash for a Golden Finish: The egg wash is what gives the Pirog that beautiful, shiny, deep golden-brown color. Don’t skip it if you want a professional-looking result.

FAQ: Your Chicken Cabbage Pirog Questions Answered

Here are answers to some common questions about making this savory pie:

1. Q: Can I use a different type of dough?
   • A: Yes. While an enriched yeast dough is traditional for many Pirogi, you could also use a sturdy shortcrust pastry (pâte brisée) or even store-bought puff pastry for a flakier, quicker version (though the texture and tradition will be different).
2. Q: Can I make the filling ahead of time?
   • A: Absolutely! The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. This can help break up the work. Ensure it’s completely cool before using.
3. Q: Can I make the dough ahead of time?
   • A: Yes. After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30-60 minutes to warm up slightly before rolling it out.
4. Q: How do I store and reheat leftover Pirog?
   • A: Store leftover Pirog, covered, in the refrigerator for up to 3-4 days. To reheat, you can warm individual slices in a microwave (though the crust may soften) or, for a crispier crust, reheat in an oven at 350°F (175°C) for 10-15 minutes until warmed through.
5. Q: Can I freeze the Pirog?
   • A: Yes, Pirog freezes well. You can freeze it baked or unbaked.
     • Baked: Cool completely, then wrap tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator and reheat in the oven.
     • Unbaked: Assemble the Pirog completely (but don’t apply egg wash yet), wrap tightly, and freeze. Thaw in the refrigerator overnight. Brush with egg wash just before baking as per the recipe, possibly adding a few extra minutes to the baking time.

Why This Chicken Cabbage Pirog is a Culinary Gem

This isn’t just a recipe; it’s an invitation to create something truly special:

• Heartwarming Comfort Food: It’s the kind of food that nourishes both body and soul.
• Impressive Centerpiece: Its golden crust and generous filling make it a beautiful dish for sharing.
• Flavorful & Satisfying: The combination of tender chicken, sweet cabbage, and aromatic herbs is deeply delicious.
• A Taste of Tradition: Pirogi have a rich culinary history, and making one connects you to that heritage.
• Versatile Filling: While this chicken and cabbage version is classic, the Pirog concept lends itself to many savory (and sweet) fillings.

Exploring Pirog Variations: Beyond Chicken and Cabbage

The beauty of Pirog lies in its adaptability. Once you master the dough, you can experiment with various fillings:

• Meat Variations:
  • Ground Beef or Pork: Seasoned with onions, garlic, and herbs.
  • Lamb and Rice: A classic combination in some regions.
  • Smoked Sausage and Sauerkraut: A hearty, tangy filling.
• Vegetarian Options:
  • Mushroom and Onion: A deeply savory and earthy filling.
  • Potato and Cheese (like Pierogi filling): Mashed potatoes mixed with cheddar or farmer’s cheese.
  • Spinach and Feta: A Mediterranean twist.
  • Lentil and Vegetable: A hearty and nutritious plant-based option.
• Fish Fillings:
  • Salmon and Dill: Often with rice or hard-boiled eggs mixed in.
• Sweet Pirogi:
  • Filled with fruits like apples, cherries, or berries, often sweetened with sugar and spices.
  • Sweetened cheese fillings (like Tvorog or farmer’s cheese).

The Art of Cabbage: Transforming a Humble Vegetable

Cabbage is often underestimated, but when cooked properly, it transforms into something wonderfully sweet, tender, and flavorful. For this Pirog filling:

• Shredding/Chopping: Thinly shredding or finely chopping the cabbage ensures it cooks down evenly and becomes tender. A food processor with a shredding disc can make quick work of this.
• Sautéing/Braising: The initial sauté with aromatics followed by a gentle braise (covered cooking with a little liquid) is key. This process tenderizes the cabbage and allows it to absorb the flavors of the other ingredients.
• Don’t Overcrowd the Pan: If your skillet isn’t large enough, cook the cabbage in batches to ensure it sautés rather than steams initially.
• Seasoning is Crucial: Cabbage benefits greatly from proper seasoning. Salt helps draw out moisture and tenderize it, while pepper, dill, and other herbs enhance its natural sweetness.
• Balancing Sweetness: Cabbage has a natural sweetness that intensifies when cooked. Ingredients like onion, carrots, and even a touch of paprika can complement this. A little acidity from sour cream or a splash of vinegar (if not using dairy) can provide a nice balance.

Working with Yeast Dough: Tips for Success

If you’re new to yeast doughs, here are a few pointers:

1. Yeast Health: Ensure your yeast is fresh and active. The proofing step (mixing with warm water and sugar) will confirm this.
2. Water/Milk Temperature: Use a thermometer if unsure. Water/milk that’s too hot can kill the yeast; too cold, and it won’t activate properly. The ideal range is 105-115°F (40-46°C).
3. Flour Measurement: Spoon flour into your measuring cup and level it off, rather than scooping directly from the bag. This prevents packing too much flour, which can make the dough dry and tough.
4. Kneading: Kneading develops gluten, which gives the dough its structure and elasticity. Don’t skimp on kneading time. The dough should pass the “windowpane test” (a small piece can be stretched thin enough to see light through it without tearing easily).
5. Rising Environment: Yeast thrives in a warm, draft-free environment. An oven with just the light on, or a spot near a warm appliance, can work well.
6. Don’t Be Afraid of Stickiness (Initially): It’s better for the dough to be slightly sticky and add minimal flour as needed than to add too much flour from the start.

Storing and Reheating Your Savory Pirog

Enjoying your Pirog over a few days is easy with proper storage:

Storing:

• Once cooled, wrap the Pirog (or individual slices) tightly in plastic wrap or aluminum foil, or place in an airtight container.
• Store in the refrigerator for up to 3-4 days.

Reheating:

• Oven (Best for retaining crust texture):
  • Preheat your oven to 350°F (175°C).
  • Place slices of Pirog on a baking sheet (you can wrap them loosely in foil to prevent drying out too much if desired).
  • Heat for 10-15 minutes, or until warmed through.
• Microwave (Quickest, but crust may soften):
  • Place a slice of Pirog on a microwave-safe plate.
  • Heat in 30-60 second intervals until warmed through. The crust will likely lose some of its crispness.
• Toaster Oven: Works well for individual slices and can help keep the crust relatively crisp.

Leftover Pirog is also delicious eaten cold or at room temperature, especially for lunch.

A Final Word: Embrace the Pirog-Making Journey!

This Chicken Cabbage Savory Pirog is more than just a recipe; it’s an invitation to create something truly special and deeply satisfying. It’s a dish that speaks of tradition, comfort, and the joy of homemade food. While it takes a bit of time and effort, the process of kneading the dough, preparing the fragrant filling, and watching your creation bake to golden perfection is incredibly rewarding. Share it with loved ones, and savor the delicious results of your culinary adventure. Happy baking!

Print