Cabbage pirog from Kachka: A Return to Russian Cooking (page 165) by Bonnie Frumkin Morales and Deena Prichep

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CaptainPantsless on February 27, 2026

    Incredible crust. There's an error in the size instructions for rolling it out. Filling was okay for me, but fam loved it. They ate all the leftovers cold from the fridge!

  • Lepa on December 22, 2025

    This is so delicious! We had a Russian -inspired lunch with friends yesterday and made this and it was the star of the spread. Even the kids couldn't get enough. I can't believe I have been paging past this recipe for years.

  • hirsheys on September 08, 2018

    The crust on this is extremely flaky and delicious (the grating technique works great - it's just messy.) The pickled mustard seeds make this a really unique dish. I ate this for days (I live alone) and it reheated fine, though the crust lost a bit of its crispness. On the other hand, it was one of the flakier versions I've made.

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