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The stewed cabbage piroshki taste juicy, fluffy, spicy. They are filling and vegan. The Russian white cabbage buns are ideal as a wholesome main meal, as a snack between meals or as an appetizer. You can make them at home using common ingredients. A detailed cabbage piroshki recipe with exact quantities and step-by-step instructions can be found below.
Hearty classic of Russian cuisine
In addition to the sweet piroshki with apple jam, the savory stewed cabbage piroshki is a popular classic of Russian cuisine. This is because white cabbage, like apples, often grows in the home garden.
While the fruit is made into homemade apple jam, white cabbage is used to make a variety of spicy dishes, including vareniki with white cabbage, stewed cabbage, coleslaw with sour cream, and the piroshki.
In addition to potato piroshki, piroshki with beans and piroshki with egg and leek filling, the stewed cabbage piroshki are also served in Russia for lunch or dinner, to satisfy a small appetite in between meals or to take the buns with you on the road. They taste delicious both hot and cold.
Fried cabbage piroshki
These braised white cabbage piroshki you can not only bake in the oven, but also fry in a pan.
In this case, you do not need to let the filled dumplings rise, but you can fry them directly in vegetable oil.
For this, put plenty of vegetable oil in a deep pan and heat it. If you want the piroshki to have a crispy crust on the outside, they must float in vegetable oil while frying.
Now fry the buns over low to medium heat, first from the seam side, then from the other side until golden brown.
Vegan stewed cabbage piroshki
For this piroshki recipe you don’t need milk or eggs. Both the dough and the filling are made without animal ingredients. Thus, the cabbage piroshki are vegan.
The yeast dough for the buns is kneaded with water and vegetable oil.
For the white cabbage filling you need only vegetables and some vegetable oil for steaming.
The cabbage piroshki are
- heavenly delicious,
- delicious hot and cold,
- easy to make with common ingredients,
- perfect as a main course, appetizer, snack, to go,
- classic of Russian cuisine.
Simple braised white cabbage buns recipe
The recipe for the Russian cabbage piroshki, which you can find here at the end of the post in the recipe box, is very simple. You just need to allow some time for the dough to rise.
First, make the white cabbage filling. Cut the vegetables into small pieces and steam them with tomato juice until the cabbage is cooked.
Then knead the ingredients into a soft yeast dough and let it rise for an hour.
Divide the dough into pieces, fill each piece with the stewed cabbage and let the filled buns rise for 20 minutes.
Then put the piroshki in the oven and wait for a short time. After about 25 minutes you can serve them.
By the way, have you already tried my recipe for quick no yeast piroshki? Instead of mashed potatoes you can use any filling – sweet or savory.
How to make braised white cabbage buns: tips and tricks
- You can prepare the white cabbage filling the day before and store it in the refrigerator overnight. However, take it out of the refrigerator at least 1 hour before filling the buns so that it can become room warm.
- Use only room warm and lukewarm ingredients for the yeast dough so it can rise quickly.
- You can use dry yeast** instead of fresh yeast. For the recipe below you need 6 – 7 g of it.
- The amount of flour given in the recipe may vary. Add flour in batches until you get a soft dough. It should not be mushy, but also not too firm or dry.
- Be sure to knead the yeast dough for about 7 – 10 minutes to make it elastic and pliable.
- Tape the edges of the buns as tightly as possible to prevent them from rising during baking.
- Instead of baking in the oven, you can pan fry the cabbage piroshki. Read my notes on this above.
Video for the cabbage piroshki recipe
By the way, on my Youtube channel you can find a short video for the stewed cabbage piroshki. There you can see exactly how to prepare the filling, knead the yeast dough and form the buns. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.
Have you made cabbage piroshki according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the buns filled with white cabbage.
Looking for more delicious piroshki recipes? Try some more:
- Piroshki with carrots – vegan recipe for sweet filled buns
- Rhubarb piroshki – Russian buns with rhubarb filling
- Piroschki mit Quark – süß gefüllte Teigtaschen aus dem Ofen
Cabbage piroshki (Russian braised cabbage buns)
for the dough
for the filling
- 330 g white cabbage
- 1 carrot
- 1 bell bell pepper
- 1 onion
- 70 ml tomato juice**
- black pepper
for the coating
- 1 tbsp soy milk room warm
- 1 pinch of turmeric powder**
Preparation of the filling
- Cut white cabbage into thin strips, bell bell pepper into cubes, onion into small pieces and grate carrot coarsely.
- Fry the onion in a pan in vegetable oil until translucent.
- Add the white cabbage, the carrot, the bell bell pepper and tomato juice to onion in pan and stir.
- Steam the white cabbage with the pot lid on over low heat, stirring occasionally, until cooked through, about 35 minutes, seasoning with salt and black pepper.
- Let the braised white cabbage cool.
Preparation of the dough
- Dissolve fresh yeast and sugar in lukewarm water.
- Add salt and vegetable oil and mix briefly.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Knead the dough for about 7 - 8 minutes and let it rise covered in a warm place for 1 hour.
Preparation of the piroshki
- Divide the dough into 15 equal pieces (49 - 50 g each for me), shape each piece of dough into a ball and let the dough balls rest on the work surface for 15 minutes.
- Flatten each dough ball into a circle or roll it out.
- Place about 1 tablespoon of white cabbage filling in the center of each dough circle.
- Gently fold up the sides of each dough circle and glue in place.
- Spread the white cabbage filled dough circles, seam side down, a little distance apart on a baking sheet lined with parchment paper and let them rise in a warm place for 20 minutes.
- Mix soy milk with turmeric powder and carefully spread it on the white cabbage buns.
- Bake the cabbage piroshki in a preheated oven at 180 °C top and bottom heat for about 25 minutes.
- The white cabbage filling can be prepared the day before and stored in the refrigerator overnight. However, take it out of the refrigerator at least 1 hour before filling the buns, so that it can become room warm.
- You can use dry yeast** instead of fresh yeast. For the recipe you need 6 - 7 g of it.
- The amount of flour given may vary. Add flour in portions only until a soft dough is formed. It should not be mushy, but also not too firm or dry.
- Tape the edges of the buns together as tightly as possible to prevent them from rising during baking.
- Note the detailed tips and tricks for making the cabbage piroshki at the top of the post.
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