I made this as a piroshki filling for a Russian-themed dinner party I threw last weekend. I had discovered the Pike's Place Market cookbook in the Los Angeles Central Library which had the recipe for the first and most memorable piroshki I ever ate, at a Russian cafe in the market when I was a child. The recipe for the filling, however, is my own, though the ingredients are typical for cabbage piroshkis. The onions are carmelized for 45 minutes until they become delicious threads of sweetness, and the cabbage goes in for at least another half an hour along with butter, salt, and pepper. The result is soft, savory, sweet, and addictive. Quite a bit of the filling went straight into my mouth and not in to the pirsohkis. If you do use this for piroshkis, you can make it while the dough is in its first rise. I recommend putting on a comforting black and white movie (Arsenic and Old Lace in my case) and absorbing the homey scent of carmelizing onions while getting up now and then to stir them.

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