Russian Cabbage Pirozhki

Begin by placing 1/2 cup of milk into a small container or bowl. Combine the sugar and yeast, then sprinkle it over the top of the milk mixture. Allow this to sit for approximately 10 minutes, or until it becomes frothy and bubbly. Place the remaining milk into a larger mixing bowl.

Add 1 tablespoon of melted butter, 1 egg, salt, and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture that you prepared earlier. Gradually add the flour 1 cup at a time, mixing until the dough comes away from the sides of the bowl and doesn't stick to your fingers. Cover the bowl loosely with a cloth or paper towel, then place it in a warm and cozy location to rise for about 1 hour. The dough should have nearly tripled in size by the time it's done.

While you wait for the dough to rise, melt 1 tablespoon of butter in a large skillet over medium heat. Add shredded cabbage and cook, stirring constantly, until it has wilted and lost its crunch. Mix in 1 egg and season with salt and pepper. Continue to cook, stirring occasionally until the cabbage is tender and easily mashed. Set this aside for later use as a filling.

Transfer the risen dough to a lightly floured surface and gently shape it into a long, thin snake about 2 inches wide. Cut the dough into 1-inch pieces and roll each piece into a ball. Flatten the balls by hand until they are approximately 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold it over to enclose the filling. Press the edges together firmly to seal in the filling.

Preheat your oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil, leaving space between the sheets for the pirozhki to expand. Place the prepared pirozhki onto the baking sheet, leaving room between them for growth.

Bake the pirozhki in the preheated oven for 20 minutes, or until they are golden brown and crispy on top.