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Traditional Russian Pirozhki

Reviewed: May 5, 2011
I love these. I see that the cabbage filling is quite different from how my mother/family makes it. I just though i would share. My mother shreds the cabbage, dices some onions and grates some carrots. She sautes the onions and carrots until slightly golden and translucent. Sometimes she adds meat and she fries the meat before the onion and garlic and then she adds after it has cooked a little bit. After the onions and carrots are ready she tosses in the cabbage and sautes it all together just until the cabbage is slightly cooked. Then she adds tomato sauce and lets it all simmer for a few minutes until the cabbage is fully cooked but not too mooshy or too soft just give it a taste and test it. It is very delicious when added to the pirozhki. Give this a try next time.
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