Russian Cabbage Crescent Rolls

I'm not sure why, but for some reason last weekend I was reminiscing about some of the dishes my mom used to make in Russia. For example, for breakfast I made polenta with feta she used to make on Sundays, but also added sundried tomatoes and green onions: such a comfort-y dish! Unfortunately, the photographs came out rather unappetizing, so there will be no post.

Then, I remembered cabbage stuffed pierogi she used to make when we lived in Moscow. She still makes them in Seattle from time to time, but uses store-bough biscuit dough instead. I decided to recreate the recipe from memory and of course add a few of my personal touches!

Russian Cabbage Crescent Rolls

Ingredients
3 bacon strips, chopped
1 large onion, thinly sliced
1 head cabbage, thinly sliced
4 hard boiled eggs, chopped
3 scallions, thinly sliced
salt & pepper
3 containers of refrigerated crescent roll dough (they come in count of 8)

Directions
1. In a large skillet cook bacon for 2-3 minutes. Add the onions and saute until the onions are brown.
2. Add cabbage, season with salt and pepper, cover and cook until cabbage has wilted.
3. Let the mixture cool, season with salt and pepper. Add hardboiled eggs and green onions.

4. Preheat the oven to 375.

5. Carefully open each package of crescent rolls, unroll the dough and put a tablespoon of filling on top of the wide part of the triangle. Carefully pinching the sides, roll the crescent rolls.

6. Bake the rolls for 15 minutes.

And here they are straight out of the oven! They smelled and looked great.

I was really happy with how the recipe turned out. In case you have some leftover filling, eat it as a side dish. It's best to serve these crescent rolls immediately!

What are some of your favorite childhood dishes you still make today?