Pagach is a beloved Ukrainian specialty that combines a soft, airy yeast dough with a hearty, savory filling. This recipe features a simple dough made with flour, water, yeast, and salt, which is stretched thin to encase a mixture of sweet sautéed onions and tender shredded cabbage. The result is a rustic, turnover-style bread with a crisp, golden crust and a moist, flavorful interior. It serves as a perfect side dish for soups or stews, or as a satisfying snack on its own. The earthy flavors of the cabbage blend beautifully with the wheaty notes of the bread, offering a comforting, home-style experience. Ideal for potlucks, family dinners, or whenever you crave something warm and substantial from the oven.
Pagach ( Ukrainian Potato Bread
Description
Pagach is a beloved Ukrainian specialty that combines a soft, airy yeast dough with a hearty, savory filling. This recipe features a simple dough made with flour, water, yeast, and salt, which is stretched thin to encase a mixture of sweet sautéed onions and tender shredded cabbage. The result is a rustic, turnover-style bread with a crisp, golden crust and a moist, flavorful interior. It serves as a perfect side dish for soups or stews, or as a satisfying snack on its own. The earthy flavors of the cabbage blend beautifully with the wheaty notes of the bread, offering a comforting, home-style experience. Ideal for potlucks, family dinners, or whenever you crave something warm and substantial from the oven.Ingredients
Directions
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Dissolve the yeast in the warm water and let stand for 5-10 minutes until foamy.
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Add the salt and flour to the yeast mixture, mixing until a dough forms.
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Knead the dough on a floured surface until smooth and elastic, adding more flour if necessary.
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Place the dough on the counter, cover with a bowl or damp towel, and let rise until doubled in bulk, about 1 hour.
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While the dough rises, sauté the sliced onion in oil over medium heat until soft and translucent.
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Add the shredded cabbage, salt, and pepper to the onions; cover and cook until the cabbage is tender and soft.
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Drain any excess oil or liquid from the cabbage filling and let it cool completely.
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Punch down the risen dough and divide it into two equal parts.
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Roll out one part of the dough into an 18 x 12 inch rectangle on a floured surface.
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Spread the cooled filling evenly over half of the rectangle, leaving a 2-inch margin around the edges.
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Fold the empty half of the dough over the filling to create a 9 x 12 inch turnover.
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Press down lightly on the top dough layer and pinch the edges firmly to seal.
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Brush the top with oil and sprinkle with salt or garlic salt.
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Place on a greased baking sheet and let rise again until puffy, about 20-30 minutes.
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Bake at 400ðF (200ðC) for 30 minutes or until golden brown.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 546.0kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 2440.5mg102%
- Total Carbohydrate 114.0g38%
- Dietary Fiber 4.1g17%
- Sugars 0.4g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The ingredients list in the source was incomplete regarding the filling. You will need 1 large onion, 1 medium head of cabbage, 1/2 cup oil, and additional salt/pepper for the filling.
Tip: Ensure the filling is completely cool before adding it to the dough to prevent the yeast from dying and the dough from becoming soggy.
Storage: Allow the bread to cool completely before slicing. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
