Piroshky or Pirozhki, is a Russian baked or fried bun stuffed with any manner of fillings. This piroshky recipe, made by Tatyana of "Every Day with Tatyana" is made with a cabbage, onion and pepper filling.
This glaze also works well with duck and other meats, aside from pork chops, that benefit from a sweet-tart sauce. If you can’t find muscatel vinegar, a vinegar with sweet undertones like balsamic or cider are good substitutes.
Click here to see the Tips for Cooking with Pork Chops story.
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this braised cabbage recipe.
“I love cabbage, and this is my favorite way to cook it. The flavors of these spices and the addition of tomato and jalapeño make it addictive. I have eaten a bowl of this on its own; I have paired it with chicken; I have even put a mound of it on a turkey sandwich instead of regular coleslaw. While I appreciate the romance of using fresh tomatoes in most cases, I actually welcome the juices from the can in this recipe. It’s almost as if the tomatoes sink in and become a part of the cabbage party much faster this way. This is not a dish that needs to cook forever because you develop deep flavors as you go along, especially when you toast the spices in the beginning to wake them from their deep sleep in your kitchen cabinet.” — Alex Guarnaschelli, Old-School Comfort Food: The Way I Learned to Cook
Click here for more Dish with Diane: Chef Inspired Healthy with Alex Guarnaschelli. Or click here to watch the video.
Chef Anthony Meidenbauer of Holstein's at The Cosmopolitan of Las Vegas offers his all-in-one take on an Irish-American classic: corned beef and cabbage. With a Russian dressing and a hint of bacon in the cabbage, it's simply irresistible.
Click here to see 6 Inspired Takes on Corned Beef and Cabbage.
I hesitate to post this, because it is just so simple.....but just in case no one has done this, here it is! If pressed for time you can use cole slaw mix, but it isn't as fresh as cutting your own, and with such a simple recipe freshness is best.