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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!

piroshki-with-cabbage-on-a-white-speckled-plate-with-a-teapot-and-a-mug-of-tea-in-the-background-on-a-wooden-board

This weekend, I made a classic Russian dish that my entire family enjoys: Piroshki. They really 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?

Piroshki are a classic delicacy. You can easily find them in European and Russian kitchens! They’re small hand pies that consist of a sweet or savory filling.

For the dough you’ll need flour, yeast, milk, sugar, salt, and oil. Use this yeast dough recipe for other piroshki recipes, or even sweet hand pies.

I’m sharing with you my favorite kind of Piroshki – the ones that are filled with braised cabbage. 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 you fill and seal your piroshki, 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!

Key Ingredients

cabbage piroshki ingredients spread- cabbage, onion, carrots, tomato paste, flour, butter, salt, sugar, dry yeast, milk, and oil.

For the dough, you’ll need milk, dry yeast, salt, sugar, white flour, and oil. These ingredients make up the fluffiest, softest dough that envelops the cabbage filling.

For the filling, you’ll need

Cabbage, nicely shredded. Cabbage fills you with vitamin C and fiber

Carrots are rich in vitamin A and beta-carotene. Combined with the cabbage, they make a great filling to these hand pies.

Onion always adds a rich flavor that makes it perfect to saute with the carrot and cabbage.

Tomato paste adds a light acidic tang to the piroshki fillings. 

Salt and unsalted butter are for flavor and sautéing!

Find the full printable recipe with specific measurements below.

How to make Piroshki with Cabbage

Step 1: Prep the Dough

Pour warm milk into a small bowl; add 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 hasn’t expired.

piroshki-dough-process-in-a-blue-bowl-with-a-spoon-and-two-empty-ingredient-bowls-on-the-sides

Step 2: Activate the dough

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

Step 3: Add the flour

Slowly sift in white flour. If the dough is still too sticky, add a little more flour.

dough-in-a-glass-bowl-with-a-beige-bowl-on-the-side-with-a-spoon-in-it

Step 4: Let the Dough Rise

Add a tablespoon of oil and form the dough into a ball. Place it into a clean dry bowl and cover. 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.

dough-in-a-glass-bowl-half-covered-by-a-white-towel

Step 5: Prep the Cabbage Filling

While the dough is rising, prepare the Braised Cabbage filling.

For the Braised Cabbage Filling

Step 1: Shred

Shred cabbage, grate carrot and chop onion.

cabbage-shredded-on-a-wooden-board-with-a-knife-on-the-side-and-a-bowl-of-shredded-carrots-and-celery-in-a-bowl-on-the-sides

Step 2: Stir

Melt butter in a pan and sauté cabbage for 1 minute. Then add carrot and diced onion and continue stirring.

cabbage-in-a-skillet-with-a-wooden-spoon

Step 3: Add In

Stir in salt and tomato paste. Lower the heat to low and continue stirring occasionally.

cabbage-filling-sauteing-in-a-skillet-with-a-wooden-spoon

Step 4: Ready

After 10 minutes, the cabbage will be ready.

cabbage-filling-in-a-skillet-with-a-wooden-spoon

For the Filling & Cooking

Step 1: Cut the Dough

Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.

dough-on-a-wooden-board-with-a-rolling-pin-on-the-side-with-another-wooden-board-with-dough-rounds-on-it-covered-by-a-towel-and-a-white-bowl-of-flour-on-the-side

Step 2: Prep Your Surface

Sprinkle a little bit of flour on your work surface. Roll each piece into a disc about 3 inches in diameter, adding flour as needed.

dough-round-on-a-wooden-board-with-a-spoon-on-the-side-with-another-wooden-board-with-dough-rounds-on-it-covered-by-a-towel

Step 3: Add the Filling

Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.

dough-round-with-cabbage-in-the-center-on-a-wooden-board-with-a-spoon-on-the-side-with-another-woode-board-with-dough-rounds-on-it-covered-by-a-towel

Step 4: Let Them Rise

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

raw-piroshki-on-a-wooden-board-half-covered-by-a-white-towel

Step 5: Fry the Piroshki with Cabbage

Heat oil in a large skillet or frying pan. Fry the 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-frying-in-a-skillet-in-oil

Step 6: Serving Options

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.

cooked-piroshki-on-white-paper-towels-on-a-plate

Expert Tips

  • Pinch the edges of the dough discs firmly to ensure a tight seal, preventing the filling from leaking during frying.
  • Sprinkle flour on your work surface when rolling out the dough to prevent sticking and ease the rolling process.
  • Use a light oil for frying.

Recipe FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead and refrigerate it overnight for a quicker cooking process the next day.

Can I use a different filling?

Absolutely! Experiment with various fillings like mashed potatoes, meat, or cheese to suit your taste. Serve them with sour cream and even enjoy them on the go!

Can I bake piroshki instead of frying?

Yes, you can bake cabbage piroshki at 350 F for 25 to 30 minutes, but frying traditionally yields a crispier crust.

piroshki-with-cabbage-on-a-white-speckled-plate-with-a-teapot-and-a-mug-of-tea-in-the-background-on-a-wooden-board

Cabbage is a great vegetable to make in so many recipes. Enjoy these cabbage salads

More Tasty Breaded Recipes To Try

If you tried this How to Make Piroshki with Cabbage or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

piroshki-with-cabbage-on-a-white-speckled-plate-with-a-teapot-on-a-wooden-board

How to Make Piroshki with Cabbage

These traditional Russian piroshki are a favorite childhood recipe. The idea is simple: dough with braised cabbage inside. Enjoy!
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Course: Dinner, Lunch
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 5 hours
Servings8
Calories: 207kcal

Equipment

Ingredients

For the dough:

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

For the filling:

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

Instructions

  • Pour warm milk into a small bowl; add 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 hasn't expired.
    1 cup milk,, 1 tsp dry yeast, 1 pinch sugar
    piroshki-dough-process-in-a-blue-bowl-with-a-spoon-and-two-empty-ingredient-bowls-on-the-sides
  • Add the activated yeast to the rest of the warm milk; add salt and mix.
    1 pinch salt
    dough-process-for-piroshki-in-a-glass-bowl-with-a-spoon-with-another-empty-bowl-on-the-side-and-a-small-bowl-of-salt
  • Slowly sift in white flour. If the dough is still too sticky, add a little more flour.
    2 cups white flour
    dough-in-a-glass-bowl-with-a-beige-bowl-on-the-side-with-a-spoon-in-it
  • 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.
    1 Tbsp olive oil
    dough-in-a-glass-bowl-half-covered-by-a-white-towel
  • While the dough is rising, prepare the Braised Cabbage filling.

For the Braised Cabbage Filling:

  • Shred cabbage, grate carrot and chop onion.
    1 head cabbage,, 1 carrot,, 1 large onion,
    cabbage-shredded-on-a-wooden-board-with-a-knife-on-the-side-and-a-bowl-of-shredded-carrots-and-celery-in-a-bowl-on-the-sides
  • Melt butter in a pan and sauté cabbage for 1 minute. Then add carrot and onion and continue stirring.
    1 head cabbage,, 1 carrot,, 1 Tbsp unsalted butter, 1 large onion,
    cabbage-in-a-skillet-with-a-wooden-spoon
  • Stir in salt and tomato paste. Lower the heat to low and continue stirring occasionally.
    ½ tsp salt, 3 Tbsp tomato paste
    cabbage-filling-sauteing-in-a-skillet-with-a-wooden-spoon
  • After 10 minutes, the cabbage will be ready.
    cabbage-filling-in-a-skillet-with-a-wooden-spoon

For the Filling & Cooking:

  • Divide the dough into 16 equal pieces. Work with one piece at a time; keep the rest covered with a clean kitchen towel.
    dough-on-a-wooden-board-with-a-rolling-pin-on-the-side-with-another-wooden-board-with-dough-rounds-on-it-covered-by-a-towel-and-a-white-bowl-of-flour-on-the-side
  • 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.
    dough-round-on-a-wooden-board-with-a-spoon-on-the-side-with-another-wooden-board-with-dough-rounds-on-it-covered-by-a-towel
  • Place 1 Tablespoon of the filling on the center of each disc and pinch the edges to seal.
    dough-round-with-cabbage-in-the-center-on-a-wooden-board-with-a-spoon-on-the-side-with-another-woode-board-with-dough-rounds-on-it-covered-by-a-towel
  • Place your piroshki on a lightly floured surface, cover with a kitchen towel, and let them rise for about 15 minutes.
    raw-piroshki-on-a-wooden-board-half-covered-by-a-white-towel
  • 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-frying-in-a-skillet-in-oil
  • 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.
    cooked-piroshki-on-white-paper-towels-on-a-plate

Notes

  • Use a light oil for frying, like a light olive oil or organic canola oil.
  • Make sure the dough rises before starting to use it. 

Nutrition

Calories: 207kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 392mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1570IU | Vitamin C: 44mg | Calcium: 96mg | Iron: 2mg
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