Pyrizhky z Kapustoi (Baked Cabbage Buns)
Soft, fluffy baked buns filled with a savory, slightly sweet sautéed cabbage and mushroom filling. These are a beloved Ukrainian snack or appetizer.
🧂 Ingredients
- 500 g All-purpose flour
- 7 g Active dry yeast
- 250 ml Warm milk
- 2 tbsp Granulated sugar
- 1 tsp Salt
- 50 g Unsalted butter, melted
- 2 tbsp Vegetable oil
- 500 g White cabbage, finely shredded
- 1 medium Onion, finely chopped
- 150 g Mushrooms, finely chopped
- 0.5 tsp Black pepper
- 2 tbsp Fresh dill, chopped
- 1 large Egg, beaten (for egg wash)
👨🍳 Instructions
- 1
For the dough: In a small bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
💡 Tip: Ensure milk is warm, not hot, to avoid killing the yeast. - 2
In a large bowl, whisk together flour and salt. Make a well in the center.
💡 Tip: Sifting flour can result in a lighter dough. - 3
Pour the yeast mixture and melted butter into the well. Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
⏱️ 10 minutes💡 Tip: Dough should be soft and slightly sticky. - 4
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 1 hour - 5
For the filling: Heat vegetable oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
⏱️ 5 minutes - 6
Add cabbage and mushrooms to the skillet. Cook, stirring occasionally, until cabbage is tender and slightly browned, about 15-20 minutes. Season with salt and pepper.
⏱️ 20 minutes - 7
Remove from heat and stir in fresh dill. Let the filling cool completely.
💡 Tip: Cooling the filling prevents it from making the dough soggy. - 8
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.
💡 Tip: Lightly flour your hands to prevent sticking. - 9
Flatten each dough ball into a disc. Place about 2 tablespoons of filling in the center of each disc. Pinch the edges together to seal, forming a bun.
💡 Tip: Ensure the seams are well sealed to prevent filling from leaking. - 10
Place the pyrizhky seam-side down on a baking sheet lined with parchment paper. Cover and let rest for 15 minutes.
⏱️ 15 minutes - 11
Preheat oven to 190°C (375°F). Brush the pyrizhky with beaten egg.
⏱️ 10 minutes - 12
Bake for 20-25 minutes, or until golden brown.
⏱️ 25 minutes
💡 Pro Tips
- ✓The dough can be made ahead and refrigerated overnight.
- ✓For a richer dough, you can add one egg to the dough mixture.
- ✓Ensure the cabbage is cooked until tender, not mushy.
🔄 Variations
- Add a pinch of nutmeg to the cabbage filling for extra warmth.
- For a vegetarian version, ensure your mushrooms are hearty and flavorful.
- Some recipes include a small amount of cooked rice or buckwheat in the filling.