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Russian

Pirozhki with cabbage and egg

Contains egg (no meat or fish)

Пирожки с капустой и яйцом · Pirozhki s kapustoy i yaytsom

Soft, golden yeasted buns filled with buttery braised cabbage, chopped egg and dill. A beloved Russian home bake for picnics, trains and lunchboxes.

Pirozhki with cabbage and egg is a Russian pastry, ready in about 2 hours 55 minutes and made with all-purpose flour and cabbage. It serves 16 and is rated intermediate to cook.

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No licensed photograph of this dish yet.

Prep
40 min
Cook
45 min
Rest
1 h 30 min
Total
2 h 55 min
Serves
16
Level
Intermediate
Calories
203

Ingredients

16 pirozhkis

For the dough

For the filling

To glaze

Equipment

Method

  1. Step 1

    Mix the warm milk (opens in a new tab), yeast and sugar (opens in a new tab); after 10 minutes add the flour, egg (opens in a new tab), melted butter (opens in a new tab) and salt and knead to a soft, smooth dough. Cover and rise until doubled.

    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Meanwhile hard-boil the filling eggs (opens in a new tab) (10 minutes), cool, peel and chop. Soften the onion (opens in a new tab) in the butter (opens in a new tab), add the cabbage (opens in a new tab) and salt and braise, covered, stirring occasionally, until soft and lightly golden. Cool, then mix in the chopped eggs and dill (opens in a new tab).

    An onion being chopped on a board
    How it looks · Photo: Christina & Peter on Pexels

  3. Step 3

    Divide the dough into 16. Flatten each piece into an oval, add a heaped spoonful of filling and pinch the edges together firmly. Place seam side down on lined trays and leave to rise for 30 minutes.

    • 20 min

  4. Step 4

    Brush with beaten egg (opens in a new tab) and bake until deep golden.

About this dish

Origin
Russia · Commonly attributedPirozhki are made across Russia, Ukraine and Belarus with many fillings.Also popular in Ukraine, BelarusMore food from Russia
Dish
Snack · Lunch · Pastries · Breads & flatbreads · Finger food
Cooking method
Oven-baked, Braised
Taste
savoury, buttery, mild
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Portable / lunchbox · Freezer-friendly · Make-ahead
Cook more with
All-purpose flour · Cabbage · Milk · Dried yeast · Sugar · Egg
Techniques
Baking · Braising · Kneading · Fermentation

Allergens

  • Contains: Milkfrom milk, butter
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

203 kcal per serving

Calculated

1 serving ≈ 115 g · recipe makes 16

Where the energy comes from

  • Protein 13%
  • Carbohydrate 56%
  • Fat 31%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy203 kcal177 kcal
Protein6.5 g5.6 g
Carbohydrate28.5 g24.8 g
Net carbohydrate26.5 g23.1 g
Sugars3.2 g2.8 g
Added sugars0.8 g0.7 g
Fibre2 g1.8 g
Fat7 g6.1 g
Saturated fat3.7 g3.3 g
Trans fat——
Cholesterol72 mg63 mg
Sodium328 mg286 mg
Salt equivalent0.8 g0.7 g
Vitamins & minerals per serving
Potassium
156 mg
Calcium
50 mg
Iron
1.9 mg
Magnesium
16 mg
Vitamin A (RAE)
73 µg
Vitamin C
14 mg
Vitamin D
0.5 µg
Vitamin B12
0.2 µg
Folate (DFE)
127 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Storage

  • Keep 2 days covered; freeze for up to 2 months.

Reheating

  • Warm in a 170 °C oven for 8–10 minutes.

Variations

  • Fried pirozhki: Shaped the same way but shallow-fried, popular as street food with potato or meat filling.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The body of the dish

To glaze

  • Egg, beaten1 piece · 50 g
Used in steps 1, 2, 4

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 40 min

    Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).

  2. First rise (bulk) · about 1 h

    About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.

  3. Final proof · about 30 min

    Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.

  4. Bake · about 20 min at 190 °C

    Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).

  5. Start to finish: about 2 h 30 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
All-purpose flourFlour500 g100%
MilkOther liquid258 g51.5%
EggEgg50 g10%
ButterFat50 g10%
SugarSugar13 g2.5%
Dried yeastYeast7 g1.4%
SaltSalt6 g1.2%
Total flour
500 g
Hydration
—
With milk, eggs…
52.3%
Wholegrain
0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Salt 1.2% — on the low side (1.8–2.2% is typical for bread).
  • Fat 10% — a rich, tender dough.

If something goes wrong

  • Spreads flat / no oven spring

    Likely causes

    • Over-proofed
    • Weak shaping (no surface tension)
    • Oven not hot enough
    • Too much water for the flour

    What to do

    • Shorten the proof; bake when the poke springs back slowly
    • Shape tightly so the skin is taut
    • Preheat fully (30+ minutes; with a stone or Dutch oven, 45)
    • Lower hydration or use bread flour
  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Crust too hard or thick

    Likely causes

    • Baked too long at too low a temperature
    • No steam at the start

    What to do

    • Bake hotter for a shorter time
    • Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
    • Cool under a tea towel for a softer crust

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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