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- April 9, 2014
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Piroshki are the ultimate Eastern European and Russian street food! These are little hand-pies made with fluffy easy dough and filled with either sweet or savory fillings. My grandmother’s braised cabbage piroshki are one of my favorites and they even made it to my new cookbook, Beyond Borscht! These vegetable piroshki are filled with cabbage, carrots, mushrooms, onion and bell pepper. You can even add diced kielbasa for more flavor. Also, check out my! This Russian recipe is bound to become a favorite!
My Cabbage Piroshki Video Tutorial
This is my FIRST EVER YouTube video from 2012!! Make sure to watch my YouTube video tutorial for step-by-step instructions for making cabbage piroshki! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Cabbage Piroshki
Here are the main ingredients you’ll need to make these easy and delicious Russian snacks:
- Dry Active Yeast: for making the yeast dough. You can also use instant yeast, the proofing time will be shorter.
- All-Purpose Flour: for making the yeast dough. Have some extra flour on the side for rolling and shaping the dough.
- Milk, Butter, Egg: for the dough. I recommend using whole milk for a richer tasting dough.
- Cabbage: use regular green cabbage for best results. The firm texture will cook down nicely and create a delicious filling.
- Carrots, Onion, Garlic: for the braised cabbage filling.
- Bell Pepper: adding a little bit of sweet red bell pepper adds tons of great flavor to the filling.
- Mushrooms: I love having mushrooms in this recipe but if you don’t like them, just omit them from the filling.
- Canola Oil: for deep frying the piroshki (my favorite way to prepare these!).
How to Make Braised Cabbage Piroshki
Making these piroshki takes a little bit of time and patience but you will be well rewarded for your efforts! These cabbage piroshki are so delicious! Here’s how to make them.
- Start with the dough! Warm the milk in the microwave or on stove top until it’s lukewarm to touch. Pour it into a large bowl and whisk in sugar and yeast and let the mixture stand for 5 minutes. Next, whisk in the salt, egg, and oil until smooth. Gradually start adding in the flour, 1 cup at a time, forming a very soft but not sticking dough.
- Turn the dough out onto a well-floured work surface and knead it for several minutes, until the dough is elastic and smooth. Place the dough into large, oiled bowl and cover it with a towel. Let the dough proof until doubled in size, about 1 hour.
- Meanwhile, prepare the filling. The filling needs to cool until it’s just lukewarm. Heat a large frying pan or Dutch oven with several tablespoons of canola oil to medium heat. Add in the carrots and onion and sauté the mixture until it’s golden brown. Add in the bell pepper, garlic and mushrooms to the pan and continue cooking the mixture for another 5 minutes.
- Next, add in the cabbage, salt, pepper and seasonings and toss everything together. You want a nice, uniform mixture. Cover your pan with a lid and braise the cabbage over medium/low heat for 18 to 20 minutes until the cabbage is tender. Remove it from the heat and let the filling cool before using it.
Shaping the Piroshki
Once you have the dough and the filling ready, it’s time to assemble the piroshki! Here’s how it’s done:
- Punch down the proofed dough and transfer it onto a lightly floured work surface. Using a knife, divide into 16 even pieces. Keep the pieces covered with a tea towel so the dough doesn’t dry out.
- Working with one piece at a time, roll the dough out into a 6 to 7 inch circle. Place approximately 1/2 cup of the braised cabbage filling into the center of prepared dough. Bring the dough together in the middle first, pinching it firmly, then work your way down both sides, sealing the filling inside.
- Try not to get any filling on the edges! This will prevent the dough from sealing properly and will cause the piroshki to open when they’re frying/baking.
Baked or Fried Piroshki
Piroshki can be deep-fried or baked in the oven. Both methods of preparation work great!
- For deep frying, heat a medium sized pot with 6 to 8 cups of vegetable or canola oil to 350F/177C. When deep frying, DO NOT allow the cabbage piroshki to proof. Shape them and fry them right away in batches of 3 or 4, turning every minute, until they’re golden brown. Remove them from the oil onto a cooling rack lined with paper towels to absorb excess grease.
- If baking, place the piroshki seam-side-up onto a baking sheet lined with parchment paper. Brush the tops with egg wash, then allow the piroshki to proof for 30 minutes. Bake at 350F for 25 to 30 minutes, until golden brown.
Beyond Borscht Cookbook
This delicious Eastern European recipe made it into my newly released cookbook, Beyond Borscht! This unique cookbook has 75 traditional Eastern European recipes for everyday cooking! Appetizers, soups, salads, main entrees, side dishes and of course dessert! Pick up a copy at your local bookstore, Target, Walmart or online on Amazon. https://tatyanaseverydayfood.com/beyond-borscht/
More Recipes!
Enjoyed this delicious piroshki recipe? Check out some more of my Eastern European recipes you’re sure to enjoy!
- – these are filled with the most delicious ground beef and cheesy filling! My favorite!
- – cheesy, creamy and delicious potato piroshki with bacon bits, onion and dill. Great deep-fried or baked!
- – these are great baked or fried! Fluffy yeast dough filled with creamy, melty cheese, eggs, and fresh herbs!
- Braised Cabbage with Sausage – easy, one-pan braised cabbage with zucchini, peppers, smoky sausage and more! Perfect for busy weekdays!
- Classic Beef Borscht – the best beet and beef soup, with loads of veggies! This is a traditional dish in Ukraine!
4.75 from 4 votes
Braised Cabbage Piroshki Recipe (video)
1 hour hr prep + 20 minutes mins cook + 1 hour hr Proofing Time:
16 servings
Learn how to make the best Russian piroshki, or hand pies, filled with a braised cabbage, pepper and mushroom filling!
IngredientsUS Customary – Metric
US Customary – Metric
For Dough:
1 1/2 cups whole milk
3 tbsp melted butter
1 large egg
1/2 tablespoon dry active yeast
1/2 tablespoon sugar
1/4 teaspoon salt
3 1/2 cups all-purpose flour, corrected
For Filling:
1/2 small head of cabbage, shredded
2 medium carrots, grated
1 large sweet onion, diced
5 to 7 white mushrooms, diced
1 large red bell pepper, diced
1 teaspoon each: salt, ground black pepper, smoked paprika
1/2 tsp ground coriander
3 garlic cloves, finely minced
6 – 8 cups canola or vegetable oil, if frying
Instructions
For the Yeast Dough:
Start with the dough! Warm the milk in the microwave or on stove top until it's lukewarm to touch. Pour it into a large bowl and whisk in sugar and yeast and let the mixture stand for 5 minutes. Next, whisk in the salt, egg, and oil until smooth. Gradually start adding in the flour, 1 cup at a time, forming a very soft but not sticking dough.
Turn the dough out onto a well-floured work surface and knead it for several minutes, until the dough is elastic and smooth. Place the dough into large, oiled bowl and cover it with a towel. Let the dough proof until doubled in size, about 1 hour.
For The Filling:
Meanwhile, prepare the filling. The filling needs to cool until it's just lukewarm. Heat a large frying pan or Dutch oven with several tablespoons of canola oil to medium heat. Add in the carrots and onion and sauté the mixture until it's golden brown. Add in the bell pepper, garlic and mushrooms to the pan and continue cooking the mixture for another 5 minutes.
Next, add in the cabbage, salt, pepper and seasonings and toss everything together. You want a nice, uniform mixture. Cover your pan with a lid and braise the cabbage over medium/low heat for 18 to 20 minutes until the cabbage is tender. Remove it from the heat and let the filling cool before using it.
Shaping the Piroshki:
Punch down the proofed dough and transfer it onto a lightly floured work surface. Using a knife, divide into 16 even pieces. Keep the pieces covered with a tea towel so the dough doesn't dry out.
Working with one piece at a time, roll the dough out into a 6 to 7 inch circle. Place approximately 1/2 cup of the braised cabbage filling into the center of prepared dough. Bring the dough together in the middle first, pinching it firmly, then work your way down both sides, sealing the filling inside.
Try not to get any filling on the edges! This will prevent the dough from sealing properly and will cause the piroshki to open when they're frying/baking.
Frying Instructions:
Pour 6 to 8 cups of vegetable or canola oil into a large pot and heat the oil to 350F/177C. When deep frying, DO NOT allow the cabbage piroshki to proof. Shape them and fry them right away in batches of 3 or 4, turning every minute, until they're golden brown. Remove them from the oil onto a cooling rack lined with paper towels to absorb excess grease.
Baking Instructions:
lace the piroshki seam-side-up onto a baking sheet lined with parchment paper. Brush the tops with egg wash, then allow the piroshki to proof for 30 minutes. Bake at 350F for 25 to 30 minutes, until golden brown.
Nutrition
Calories: 292kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 88mg | Potassium: 256mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1770IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 2mg
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Course:
- Appetizers
- Dinner
- Lunch
Cuisine:
Recipe Type:
- Snacks and Small Bites
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28 comments
- Nancy
It is the best pitoshki I have ever made using this recipe, thank you Tatyana. Every time I make piroshki I google this recipe and I have even made 2 days ago and it was hit. My father-in-law said it was best thing I made… He doesn’t like much different culture’s food yet he loved this. While I was making it, he told me he had at least 5 pieces. I am not Russian… always wanted to learn how Russians make their piroshki dough since it is so good. I used to buy piroshki at local Russian market and now it is even better because I don’t have to pay $2 for each… I can make tons for cheaper cost anytime of the day…
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- tatyanaseverydayfood
I’m so glad you enjoyed my recipe! 🙂
- Reply
- Matthew
Is there a method with this filling that does not involve frying? I realize that by frying it must not over cook the filling as it is already sauteed/braised? I’m curious, I have had some experience in a professional kitchen and it is interesting to see different methods given to different preparations (compared to the meat filled Piroshki recipe that you have on here). Thank you so much for your time and consideration.
Also if I may also ask, do you have any sweet Piroshki recipes, my girlfriend has been begging me to make some with preserves. Thanks again, take care!
- Reply
- tatyanaseverydayfood
You can also bake these piroshki on a baking sheet lined with parchment paper at 350F. I recommend brushing the top with egg wash for a golden color 🙂
- Reply
- Sevinc
Why is it that the video has different amount and the writing serving is different for example the yeast on the video you’ve said 1 tbsp but down here you have written 1/2 same with the butter you don’t even use butter, you used olive oil?
- Reply
- tatyanaseverydayfood
So sorry for the confusion! I had the written recipe first, then filmed a video recipe later. I recommend going with 1 tbsp yeast and either butter or olive oil will work 🙂
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- Katrina
How many small piroshki’s does this recipe make?
- Reply
- tatyanaseverydayfood
About 20 🙂
- Reply
- Olga
I been looking for a cabbage filled peroski recipe and I tried yours yesterday and we got a winner/keeper! Delicious! The dough was perfectly soft too! Thank you for the recipe.
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- tatyanaseverydayfood
Awesome!! So glad you enjoyed the recipe! 🙂
- Reply
- Olga
I forgot to mention that I added 1 teaspoon of salt instead of 1/4 teaspoon. I noticed other recipes from other sites ask for that little amount of salt and the dough doesn’t taste salted enough. And also used 1 tablespoon of yeast because your other meat filled dough recipe has these measurements. Whenever I will be heading to relatives place, I will bring these along. =)
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- tatyanaseverydayfood
Sorry, I sometimes don’t get around to updating older recipes! I’m always working on improving my recipes 🙂 I just made the meat and cheese but I fried the ground beef before mixing it in with the raw onion and cheese. Best piroshki ever! The filling turned out so fluffy 🙂
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- Anna
Tatyana thank you so much for this recipe. They were so much like my grandmas and I even adapted the reciepe to make it vegan.
If anyone else is vegan and missing piroshki you can substitute soy milk for regular milk, nuttelex for the butter and 2 tablespoons water, one teaspoon oil and 2 teaspoons baking powder whisked together to replace the egg.
They were amazing. Thanks so much.
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- tatyanaseverydayfood
Hi Anna! I’m so glad you enjoyed the recipe! These remind me of my grandma, too. She always had cabbage piroshki at her house! 🙂
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- Veronika Kuznetsova
Great (the best) cabbage recipe! 🙂 I don’t necessarily make the piroshki each time, but eat the cabbage as a side dish.
- Reply
- tatyanaseverydayfood
Awesome! 🙂 So glad you enjoy the recipe! I have the filling as a dish with chicken in my cookbook, too! 🙂
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- Nina
Super easy to follow along and turned out so delicious! A favorite in the family!
- Reply
- tatyanaseverydayfood
I’m so glad to hear that you’re enjoying this recipe! A favorite of mine for sure! 🙂
- Reply
- Sarah
Hello Tatyana,
How do you shred the cabbage? Do you use a food processor, box shredder, or a knife? I want to make sure I have the correct size and texture.
Thank you!
- Reply
- tatyanaseverydayfood
Hi Sarah! I typically use a knife and finely shred the cabbage. You can use a box grater, too. Hope you love the recipe!
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- Carolyn
Excellent results. Love the flavours.
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- tatyanaseverydayfood
I’m so glad you enjoyed the recipe! Thank you for leaving a review!
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- Elena
In photos it looks like you have sausages in filling too. Is that right??
- Reply
- tatyanaseverydayfood
Hi! Yes, I like to add diced sausage sometimes. You can fry the sausage along with peppers. Enjoy!
- Reply
- Yana
So yummy, Thankyou!!
- Reply
- tatyanaseverydayfood
I’m so glad you enjoyed the piroshki! These are so delicious 🙂
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- Maria
My dough ended up too difficult and sticky to work with so I had to add a bit more flour. Unfortunately when I deep fried these the filling was spilling out of the piroshok which just ended up making a big mess. I ended up doing the sauté method for the remainder of dough I had left and had no issues. I love your egg piroshki recipe better, it’s an easier piroshki recipe for me personally.
- Reply
- tatyanaseverydayfood
Hi Maria. I’m so sorry you had difficulty making these! Adding a little more flour is always okay; the dough needs to be soft and not sticky. Next time, try going over the seal and pinch the dough one more time before putting the piroshki into the hot oil. Also, make sure to fry them with the seam side down first, sealing it closed. Hope that helps!
I’m so glad you enjoyed the egg piroshki! Those are so delicious, too!- Reply
