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Cabbage piroshki recipe
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Cabbage piroshki (Russian braised cabbage buns)

The stewed cabbage piroshki taste juicy, fluffy, spicy. They are filling and vegan. The Russian white cabbage buns are ideal as a full main meal, as a snack between meals or as an appetizer. With this recipe you can make the cabbage piroshki with common ingredients at home.
Course Appetizer, Main Course, Snack
Cuisine Russisch
Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Dough rising time 1 hour 35 minutes
Servings 15 piroshki

Ingredients

for the dough

  • 250 ml water lukewarm
  • approx. 450 g flour**
  • 30 ml vegetable oil
  • 19 g fresh yeast
  • 1 tsp sugar**
  • 1 tsp salt
  • flour for the work surface if necessary

for the filling

  • 330 g white cabbage
  • 1 carrot
  • 1 bell bell pepper
  • 1 onion
  • 70 ml tomato juice**
  • salt
  • black pepper

for the coating

Instructions

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.

Notes

  • 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.