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Cabbage Pirozhki

Name: Cabbage Pirozhki
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 500 g Plain flour; 250 ml Whole milk; 7 g Dry yeast; 1 tbsp Caster sugar; 2 tsp Fine sea salt; 4 large Eggs; 5 tbsp Sunflower oil; 600 g White cabbage; 1 medium Onion; 20 g Unsalted butter; 0.5 tsp Ground black pepper; 4 sprigs Fresh dill

Soft baked yeast buns filled with sweet braised cabbage and chopped boiled egg, glazed until golden: a humble Ukrainian bakery favourite.

Prep: 50 min
Cook: 25 min
Difficulty: Easy

About this dish

Cabbage is the cornerstone of Ukrainian and Russian home baking, because it keeps all winter and turns sweet when slowly braised. Pirozhki with cabbage and egg were the everyday filling of village ovens and railway-station kiosks alike, cheap enough for any table yet loved enough for feast days. The trick that separates good ones from soggy ones is cooking the cabbage until nearly dry before it ever meets the dough.

Vegetarian
Not vegan because of Whole milk, Eggs, Unsalted butter
Contains gluten because of Plain flour
Contains dairy because of Whole milk, Unsalted butter

Ingredients

6servings

500gPlain flour
250mlWhole milk
7gDry yeast
1tbspCaster sugar
2tspFine sea salt
4largeEggs
5tbspSunflower oil
600gWhite cabbage
1mediumOnion
20gUnsalted butter
½tspGround black pepper
4sprigsFresh dill

Instructions

Warm the milk until lukewarm, stir in the yeast and sugar, then mix with the flour, salt, 1 egg and 3 tablespoons of oil. Knead for 10 minutes into a smooth, soft dough.
10 min
Tip: The dough should be soft and just short of sticky. A stiff dough gives dry, bready buns.
Cover and leave in a warm place for about 60 minutes, until doubled.
60 min
Tip: Use this time for the filling, since both take about the same time.
Hard-boil 2 eggs, cool and chop. Shred the cabbage finely and braise it with the chopped onion in the remaining oil and the butter for 20 minutes, until soft and nearly dry. Season with salt and pepper, cool, then mix in the eggs and chopped dill.
25 min
Tip: Cook off every drop of liquid, or the filling will soak the dough and burst the seams. Cool it completely before filling.
Divide the dough into 18 pieces, flatten each into a round, spoon in the filling, pinch the edges shut and set seam-side down on a lined tray. Cover for 20 minutes, then brush with the remaining beaten egg.
20 min
Tip: Do not overfill; the cabbage swells slightly as it bakes. Seam-side down keeps the filling inside.
Bake at 190°C for 22 to 25 minutes, until deep golden, and cover with a cloth for 10 minutes after baking.
25 min
Tip: The cloth traps a little steam, which keeps the crust soft and tender.