Cabbage pirozhki (Russia)

Cabbage pirozhki (Russia)


For the dough:
  • 1 kg white wheat flour
  • 400 ml milk
  • 100 g butter or margarine
  • pinch of sugar
  • 40 g yeast
  • ½ teaspoon salt
For the filling:
  • ½ head cabbage
  • 4 hard-boiled eggs
  • 2 tablespoons oil
  • 1 teaspoon salt


1 Pile the flour in a bowl and make a well on top. Crumble the yeast and add sugar, salt, butter, and milk into the well. Knead with an electric mixer. Let the dough rise for 30 minutes.
2 Meanwhile, prepare the stuffing. Cook and chop the eggs. Cook the sliced cabbage in milk until half done. Then, combine with eggs, add oil, and season to taste.
3 Knead the risen dough and divide into equal pieces. Roll out the pieces of dough to a thickness of 0.5 to 1 cm.
4 Place the stuffing on each piece of dough, bring together the edges and seal them. Place the pirozhki on a shallow baking sheet lined with parchment paper. Allow 2 cm of space between adjacent pirozhki.
5 Let the pirozhki rise again in a warm place for approximately 30 minutes.


recipe upper + bottom heater 180 °C 35 min shallow baking sheet 2
This is an automatic programme. When you set quantity, the oven automatically sets other parametres: heater, temperature, cooking time.