How to Make Piroshki with Cabbage

If you’re looking to make the ultimate Russian street food at home, this Braised Cabbage Piroshki recipe is your answer. The dough is soft and fluffy, with a deliciously healthy filling that everyone will enjoy!

pirozhki with cabbage

Hi! How was your weekend? Mine was extra special – I made a classic Russian dish that my entire family enjoys: Piroshki. It hit the perfect spot after a busy week. When I close my eyes, I think I can still taste the delicious bits of cabbage and amazingly soft dough. Mmmm.

So what is Piroshki anyway?

Piroshki are a classic delicacy that can be easily found on European and Russian food streets. They’re basically small hand pies that consist of a filling. The filling can be soft or savory depending on where you go, or what you decide to make. The dough is made from flour, yeast, milk, sugar, salt, and oil. 

I’m sharing with you my favorite kind of Piroshki – the ones that are filled with braised cabbage. You can find the perfect recipe for braised cabbage here. The result? Healthy, delicious hand pies that are soft, buttery, and have a subtle crunch from the cabbage. It is absolutely delicious.

How do you cook them?

Once your piroshki are filled and sealed, you have two options:

Bake or Fry.

Either way works, but I prefer to fry them in a skillet. This gives the Piroshki a slightly crispy texture with the perfect golden-brown finish. If you’re staying away from fried foods, baking them at 350F for about 25-30 minutes works well too!

However you decide to make these hand-pies, I’m sure you’ll love them!

Ingredients

  • 1 cup warm milk
  • 1 tsp dry yeast
  • 1 pinch of salt
  • 1 pinch sugar
  • 2 cups white flour
  • 1 Tbsp oil

pirozhki with cabbage

How to make Piroshki with Cabbage:

  • Pour 1/4 cup of warm milk into a small bowl; add 1 teaspoon of yeast and a pinch of sugar.  Mix well, cover, and leave for ten minutes for the yeast to activate.  In ten minutes it should become foamy, that’s how you know that your yeast is fresh and isn’t expired.

piroshki

  • Add the activated yeast to the rest of the warm milk; add salt and mix.

piroshki

  • Slowly sift in 2 cups of white flour.  If the dough is still too sticky, add a little more flour.
  • Add a tablespoon of oil and form the dough into a ball.  Place it into a clean dry bowl, cover, and let sit in a warm place for 1.5-2 hours until the dough triples in size. The dough will become soft, airy, and easy to work with.

piroshki

pirozhki braised cabbage

  • Divide the dough into 16 equal pieces.  Work with one piece at a time; keep the rest covered with a clean kitchen towel.
  • Sprinkle a little bit of flour on your working surface, roll each piece into a disc about 3 inches in diameter, adding flour as needed.
  • Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.

piroshki

piroshki

  • Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.

piroshki

  • Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown.  Then flip them over and fry the other side.  Remove and place on a paper towel.

piroshki

  • You can serve these piroshki hot or cold.  We serve them with hot sweet tea or coffee in my family, or just eat them cold as a snack.

pirozhki with cabbage

Cabbage is a great low calorie food. Make these other cabbage based recipes:

Equipment I Used

Piroshki with Braised Cabbage

Piroshki with Cabbage

These traditional Russian piroshki are a favorite childhood recipe. The idea is simple: dough with braised cabbage inside. Enjoy!
Dough Preparation 3 hrs
Total Time 5 hrs
Course dinner, lunch
Cuisine Russian
Servings 8
Calories 205 kcal

Equipment

  • small bowl
  • strainer
  • large bowl
  • cabbage shredder
  • grater
  • Skillet
  • Knife

Ingredients
  

Dough

  • 1 cup milk warm
  • 1 tsp dry yeast
  • 1 pinch salt
  • 1 pinch sugar
  • 2 cups white flour
  • 1 Tbsp oil

Braised Cabbage Filling

  • 1 cabbage head shredded
  • 1 carrot grated
  • 1 large onion chopped
  • 3 Tbsp tomato paste
  • ½ tsp salt
  • 1 Tbsp unsalted butter

Instructions
 

Dough

  • Pour 1/4 cup of warm milk into a small bowl; add 1 teaspoon of yeast and a pinch of sugar. Mix well, cover, and leave for ten minutes for the yeast to activate. In ten minutes it should become foamy, that’s how you know that your yeast is fresh and isn’t expired.
    Piroshki with Braised Cabbage
  • Add the activated yeast to the rest of the warm milk; add salt and mix.
    Piroshki with Braised Cabbage
  • Slowly sift in 2 cups of white flour. If the dough is still too sticky, add a little more flour.
  • Add a tablespoon of oil and form the dough into a ball. Place it into a clean dry bowl, cover, and let sit in a warm place for 1.5-2 hours until the dough triples in size. The dough will become soft, airy and easy to work with.
    Piroshki with Braised Cabbage
  • While the dough is rising, prepare the Braised Cabbage filling.

Braised Cabbage Filling

  • Shred cabbage, grate carrot and chop onion.
  • Melt 1 Tbsp butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.
    braised cabbage
  • Stir in ½ teaspoon of salt and 3 Tablespoons of tomato paste. Lower the heat to low and continue stirring occasionally.
  • After 10 minute, the cabbage will be ready.
    braised cabbage

Filling and Cooking

  • Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
  • Sprinkle a little bit of flour on your working surface, roll each piece into a disc about 3 inches in diameter, adding flour as needed.
  • Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
    Piroshki with Braised Cabbage
  • Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
    Piroshki with Braised Cabbage
  • Heat oil in a large skillet, and fry piroshki in batches, sealed side down, until golden brown. Then flip them over and fry the other side. Remove and place on a paper towel.
    Piroshki with Braised Cabbage
  • You can serve these piroshki hot or cold. We serve them with hot sweet tea or coffee in my family, or just eat them cold as a snack.
    Piroshki with Braised Cabbage

Nutrition

Nutrition Facts
Piroshki with Cabbage
Amount Per Serving
Calories 205 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 238mg10%
Potassium 377mg11%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 1570IU31%
Vitamin C 44mg53%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword butter, cabbage, carrot, dough, green onion, milk, olive oil, onion, Piroshki, russian food, tomato paste, yeast
Tried this recipe?Let us know in the comments how it was!
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