Serves: 2–3 | Time: ~25 minutes 1. Peel shrimp and remove shells. Devein if needed. Rinse under cold water and pat dry. 2. Peel and finely chop the garlic. 3. Pour champagne into a pan. Bring to a gentle boil over medium heat. 4. Add butter and let it melt. 5. Add garlic and cook briefly until fragrant. 6. Add lemon juice, heavy cream, and parmesan cheese. Stir continuously and simmer for about 5 minutes until slightly thickened. 7. Place shrimp into the sauce. Add salt to taste. Cook for 2–3 minutes, stirring gently, until shrimp are pink and cooked through. 8. Transfer shrimp to a plate. Spoon the creamy parmesan sauce over the top. SERVING IDEAS: - Serve over risotto for a classic pairing. - Pair with pasta or crusty bread. - Add a light salad or grilled vegetables. TIPS: - Use freshly grated parmesan for best texture. - Do not overcook shrimp. - Adjust sauce consistency with a small splash of liquid if needed.

   PREPARE THE DOUGH: 1. In a small bowl, combine warm milk, sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. In a large mixing bowl, combine the 2 cup flour and salt. Make a well in the center and pour in the yeast mixture. 3. Let rest around 10 minutes. 4. Melt a butter in a sauce pan. Add butter to the dough. Mix everything together to form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. 5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size. CABBAGE FILLING: 6. In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and sauté about 2-3 minutes. 7. Add the salt. Sauté for another 5-7 minutes, or until the cabbage is tender and slightly caramelized. 8. Remove the filling from the heat and let it cool. ASSEMBLE THE PIROZHKI: 9. Line a baking sheet with parchment paper. 10. Punch down the risen dough and divide it into small portions (about the size of a golf ball). 11. Roll each dough portion into a small circle, about 4-5 inches in diameter. 12. Place a spoonful of the cabbage filling in the center of each dough circle. 13. Fold the dough over the filling to create an oval shape and pinch the edges to seal the pirozhki. 14. Place the assembled pirozhki on the prepared baking sheet. Cover the baking sheet with ready pirozhki with a kitchen towel and let to rest about 30-40 min. BAKE: 15. Preheat your oven (gas) to 395°F. 16. Brush the tops of the pirozhki with a beaten 1 egg + 1/4 cold milk for a golden finish (optional). 17. Bake in the preheated oven for 20-23 minutes or until the pirozhki are golden brown. 18. Remove from the oven and let them cool slightly before serving.