Homemade Cabbage Piroshky Recipe. Using a soft and airy dough and filled with quick braised cabbage and vegetables, these fried piroshky are a must-try.
Cabbage Piroshky Recipe-
For this recipe, we use the classic piroshki dough then filled it with braised vegetables. Mushrooms combined with cabbage, onion, and carrots then braised. The filling is light yet has so much flavor.
You will often find the cabbage piroshky as street food and most restaurants in Russian and Ukraine.
The filling for piroshki may vary. Delicious meat filling and cheesy potato piroshki are classic recipes.
How to make Cabbage Piroshky-
The filling doesn’t have to be added hot to the dough, therefore can be made in advance. It reheats as the mini pies are fried or baked.
- Prepare the dough– Make a portion of our classic piroshky dough recipe. See post for detailed tutorial.
- Prep the vegetables– Finely shred the cabbage (we like to use a slicer for uniform pieces), grate the carrot, finely chop the onion and cut mushrooms into thin strands.
- Saute vegetables– In a Dutch oven (or a skillet) with a thick bottom, over medium heat, saute the onion until tender. Add carrots and cook until tender. Add the mushrooms and cook until browned.
- Braise vegetables– Add the cabbage, garlic, water, salt, and pepper. Turn heat to medium/low and braise 10 minutes, or until cabbage is desired doneness and water evaporates. Add your favorite herbs and remove from heat.
Assemble Piroshky
- Divide dough– Divide the dough into 20 equal parts. The easiest way to do that is to divide the dough into 5 equal parts then each of those parts into 4.
- Roll out dough– Roll out the dough into about 3 1/2” disks. Divide the filling equally between the disks.
- Seal dough– Fold the dough in half and seal the edges by tightly pinching the dough together. Then gently flatten the shaped pie so for even cooking.
Fry piroshky-
- Heat oil– In a Dutch oven, cover the bottom with oil until it comes up about 2-inches. Heat until the oil is 330F.
- Fry piroshky– Add the piroshky into the oil, carefully not to overcrowd the pot. Fry 2-3 minutes per side, until golden, and remove on a plate lined with a paper towel. Cook in batches until all are cooked.
- Baking Option– To bake these use the method from THIS potato piroshky post.
Serve the piroshky with sour cream. Add some hot sauce or Sriracha to your sour cream if you like some spiciness in your food.
Favorite Classic Russian Recipes:
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14 comments
- elena
do you think you can add bacon to this filling?
- Valentina’s Corner
You sure can, Elena. That sounds delicious.
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- Marie
How would you make a filling with cabbage & egg? My mom keeps asking for those., she says her grandmother used to make them.. Currently I only make meat, onion & cabbage or potato chili cheese. Thanks! These look delicious, I can’t wait to try your recipe & filling ideas.
- Reply
- Valentina’s Corner
Marie, I’ve not tried a cabbage and egg filling but you can easily use this recipe and add shredded cooked eggs into the filling. I hope this piroshky recipe becomes a new favorite.
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- yanna
Have you ever tried to bake these instead of frying them?
- Reply
- Valentina’s Corner
Yanna, you sure can! Just follow the instructions we have for the baked potato HERE.
I hope you love the recipe.- Reply
- Nela
Hi Valentina, would these work with sauerkraut instead of cabbage?
- Reply
- Valentina’s Corner
Nela, I’ve not tried the cabbage piroshky with saurkraut but don’t see why it wouldn’t work. I’d love your feedback if you give it a try.
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- Oksana
Love those, remind me of when we was little and mom was making them the whole house smelled sooo good
- Reply
- Valentina’s Corner
Those are the absolute best kind of recipes, Oksana. And, I agree, the aroma sure does remind you of mamma’s cooking. I Hope you give the piroshky recipe a try.
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- Natalie
Awesome Recipe!!!! Love to use it) comes out perfect every time! Wish we could attach pictures in the comments.
- Reply
- Valentina’s Corner
Thank you, Natalie. We love seeing your creations, they mean so much to us.
Please tag us on social media, in comments on FB, or send us an email: valentina at valentinascorner (dot) com.
Thank you for being a part of our online family.- Reply
- Marianna
Hi Valentina!
My peroshki sometimes open up and filling comes out, is there a way to keep that from happening? Let me know. Thanks!- Reply
- Valentina’s Corner
Marianna, a trick for that would be to double seal them. So tightly pinch the seams together then fold over and pinch again. I hope you love the piroshky recipe.
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