Category Archives: cabbage

Pirojkis

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(recette en français, plus bas)

After my recent experiences of baking bagels (click here) and pita bread (recipe coming soon) I have decided to prepare pirojkis. Pirojkis are a typical Russian savoury brioches, which can be stuffed with different fillings. This recipe was given to me by a friend who studied Russian and spent a year in St Petersburg . She gave me the recipe that she got from her very old Russian teacher in University, mentioning they were the best pirojkis she ever had. Indeed, they were delicious. I tried different stuffings: carrot and cabbage, mushrooms, and (don’t laugh) I even stuffed some of them with left over daal, which turned out to be delicious, too.

I am sending this recipe to the AWED – Russia event, hoted both by Food for the 7 stages of life and Chef in You.

Ingredients for about 20 pirojkis:

500g flour

3 eggs

150g butter,soft

1 cup milk

30g fresh yeast

1 teaspoon salt

Method:

Dissolve the yeast with one tablespoon of flour in the lukewarm milk. Leave aside for about 20 minutes.

Combine the flour and the salt in a big bowl. Mix with the eggs. Add the yeast mixture, mix well and finally add the butter. Knead the dough for about 10 minutes. The dough should be soft and manageable.

Cover with a cloth and let rise for one hour in a warm place (a closed oven or a cupboard for example).

In the meantime, prepare one or several stuffing(s), see recipes below.

After one hour the size of the dough should have doubled.

Knead the dough for one minute and take out the size of a walnut.

Roll it until about 0.5 cm thick.

Put the stuffing in the middle and close it, by pressing firmly with your fingers on the edges.

I have a rissole/ravioli shape-cutter that I used. It was really very convenient :-)

Put them on a baking tray covered with baking paper. Repeat the operation until the dough is finished.

Preheat the oven at 190°C.

Keep aside for 15 minutes, for the pirojkis to rise a little.

Brush some egg yolk on the pirojkis and bake for 15-20 minutes.

Cabbage and carrot stuffing

Ingredients for about 10 pirojskis

½ cabbage, finely cut

2 carrots, grated

1 onion

1 tablespoon oil

1 tablespoon parsley, chopped

½ teaspoon strong paprika powder

Salt and pepper

Method:

Heat the oil in a pan.

Fry the onion until translucent.

Add the cabbage, salt and pepper. Stir, cover and cook for about 10 minutes.

Add the carrots. Stir, cover and cook for 5 more minutes.

Add the parsley and paprika powder, stir and keep aside to cool down.

Mushroom stuffing:

Ingredients for about 10 pirojskis

250g mushrooms, peeled and sliced

1 onion

1 tablespoon oil

2tablespoons cream

1 tablespoon chive, chopped

Salt and pepper

Method:

Heat the oil in a pan.

Fry the onion until translucent.

Add the mushrooms, salt and pepper. Stir, cover and cook for about 10 minutes.

Add cream and chive. Stir, cover and cook for 5 more minutes. After that, keep aside to cool down.

Après préparé des bagels (cliquez ici) et des pains pita (recette à venir), j’ai décidé de préparer des pirojkis. Les pirojkis sont des petites brioches salées russes, qui peuvent être farcies de différentes garnitures.
Cette recette m’a été donnée par une amie qui a passé un an à Saint-Pétersbourg pour étudier le russe. Elle m’a donné la recette qu’elle tient de sa vieille professeur de russe, en m’indiquant qu’ils étaient les meilleurs pirojkis qu’elle avait jamais mangé.

Et en effet, ils étaient délicieux. J’ai essayé différentes farces: carotte et chou, champignons, et (ne riez pas) j’en ai même farcis des restes de daal, ce qui s’est avéré être délicieux aussi.
J’envoie cette recette à AWED- Cuisine Russe, qui est organisé par les deux blogs : Food for the 7 stages of life and Chef in You.

Ingrédients pour environ 20 pirojkis:
500g de farine
3 oeufs
150g de beurre, mou
1 tasse de lait tiède
30g de levure fraîche
1 c à c de sel

Préparation:
Délayer la levure dans le lait tiède avec une cuillère à soupe de farine. Mettre de côté pendant environ 20 minutes.
mélanger la farine et le sel dans un récipient.  Ajouter les œufs, puis le mélange de levure, bien mélanger. Enfin, ajouter le beurre. Pétrir la pâte pendant environ 10 minutes. La pâte doit être lisse et souple.
Couvrir avec un linge et laisser lever pendant une heure dans un endroit à l’abri des courants d’air(un four fermé ou une armoire, par exemple).
Pendant que la pate leve, preparez la ou les farces de votre choix. (cf recettes de farces ci-dessous)

Après une heure, la taille de la pâte devrait avoir doublé.
Pétrir la pâte pendant une minute et découper un morceau de la taille d’une noix. Etalez-la jusqu’à ce qu’elle ait environ 0,5 cm d’épaisseur. Mettez la farce au centre et repliez le chausson, fermez-le  en appuyant fermement sur les bords avec les doigts.
déposez-les sur une plaque de cuisson recouverte de papier sulfurisé.
Répétez l’opération jusqu’à ce que la pâte soit terminée.
Préchauffer le four à 190 ° C.
Laisser les pirojkis reposer pendant 15 minutes, pour qu’ils lèvent  un peu.
badigeonner au pinceau un peu de jaune d’œuf sur les pirojkis et cuire au four pendant 15-20
minutes.

farce au chou et carotte
Ingrédients pour environ 10 pirojskis
½ chou, coupé en fines lamelles
2 carottes, râpées
1 oignon
1 cuillère à soupe d’huile
1 cuillère à soupe de persil haché
½ c. à café de paprika fort, en poudre
Sel et poivre
Préparation:
Chauffer l’huile dans une poêle.
Faire revenir l’oignon jusqu’à ce qu’il soit translucide.
Ajouter le chou, le sel et le poivre. Remuer, couvrir et cuire pendant environ 10 minutes.
Ajouter les carottes. Remuer, couvrir et laisser cuire encore 5 minutes.
Ajouter le persil et le paprika en poudre, mélanger et enlever du feu pour laisser refroidir.

Farce aux champignons:
Ingrédients pour environ 10 pirojskis
250g de champignons, épluchés et coupés
1 oignon
2 cuillères à soupe de crème

1 cuillère à soupe de ciboulette, hachée
Sel et poivre

Préparation:
Chauffer l’huile dans une poêle.
Faire revenir l’oignon jusqu’à ce qu’il soit translucide.
Ajouter les champignons, le sel et le poivre. Remuer, couvrir et cuire pendant environ 10 minutes.
Ajouter la crème et ciboulette. Remuer, couvrir et laisser cuire 5 minutes de plus. Après cela, enlever du feu et laisser refroidir.

Cabbage and Tofu “Millefeuille”

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As mentionned in an earlier post, I have recently become a fan of cabbage,  motivated by its great nutritious values and the many possibilities of cooking it. ( my recipe of spicy cabbage is here) .

When I came across Maki’s recipe (here) it became a source of inspiration and made me thought of cooking a kind of mille-feuille made with a cabbage. And of course, with the many changes I made, my recipe has nothing to do with the initial recipe, but it turned out really yummy!

Mille-feuille (“thousand leaves”) is originally a French pastry, made of three layers of puff pastry, alternating with two layers of cream pâtissière and one layer of jam. The top is glazed with fondant. My recipe of mille-feuille is here.

I am sending this recipe to Yasmeen’s Health nut challenge “Crucial Cruciferious”.

Ingredients for 6 (as starter) or 4 (as main course)

1 cabbage or 1 chinese cabbage

400g tofu

3 tablespoon of soy sauce

2cm ginger, grated

1 onion, finely chopped

2 tablespoons pine-nuts, slightly roasted

2 tablespoons raisins

1 cup of finely chopped parsley

1 finely chopped green chili

1/2 tablespoon of cinnamon

salt and pepper

optionnal: one cup of cooked rice

Preparation:

Pluck the cabbage leaves – keeping the middle part and 2-3 leaves aside  -and blanch them for 2 minutes in boiling water. Put them on a clean dry piece of cloth, to drain all the excess water.

Scramble the tofu and mix it with all the remaining ingredients. Chop the inner part of the cabbage and add it to the mixture.

Now, take a round mould, in which the cake will  be steamed. I used the upper part of a couscous pot, and directly steamed the mixture in it. If you do not have a couscous “two floors pot”, I suppose a steamer will do, or even a bain-marie in the oven.

First put the uncooked leaves at the bottom of the mould. Then put some of the blanched leaves, so that they overlap the mould. Add a layer of about 2cm of tofu mixture. Put some leave on top of it, then again tofu mixture, and so on…

Finish with a layer of cabbage and fold the overlapping bottom leaves on the top. Press gently so that the whole thing remains as a cake.

Put on a steamer for 35- 40 minutes.

Hearty Winter Soup

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Winter is the perfect season to eat soup… even if I love them throughout the year!

This recipe is a really hearty one, which makes it perfect for a supper, accompanied with some nice bread. I added leek and some Chinese cabbage (also called Napa cabbage), a good source of vitamin A, C, K, antioxidants and calcium. These two could be replaced by spinach or any kind of cabbage.

Ingredients for 4 bowls:

1 teaspoon turmeric

¼ teaspoon freshly ground pepper

1 teaspoon cumin powder

1 teaspoon cumin seeds

½ teaspoon mustard seeds

1 teaspoon freshly grated ginger

2 tablespoons chopped shitake mushrooms

2 tablespoons chopped coriander

1 cup cooked chickpeas

½ cup uncooked, rinsed basmati rice

½ chopped Chinese cabbage

1 finely cut leek

1 tablespoon oil

Salt to taste

Preparation:

Heat a tablespoon of vegetable oil. Add the cumin and mustard seeds. When they start to release their good smell, add the cumin powder, turmeric and pepper. Stir well and add the ginger and shitake mushroom. Stir for about 30 seconds and add the vegetable, rice and chickpeas. Cover with water, until about 5 cm above the level of the veggies.  Add salt.

Bring to the boil. When it boils, reduce the heat to medium, put a lid and simmer for about 20 minutes.

Sprinkle with coriander and serve.