Oven-Baked Cabbage and Egg Pirozhki
So simple! We found a perfect cabbage pirozhki recipe! Warning: the cabbage-and-egg filling is incredibly tasty! If yeast dough hasn’t worked for you before, this one is for you - easy and reliable every time.
Updated : 02 March, 2026
Easy
More than 1 hour.
Ingredients
Dough
4 cup
Wheat flour
0.5 cup
Water
1 cup
Kefir
2 teaspoon
Sugar
1 teaspoon
Salt
0.5 cup
Vegetable oil
2 teaspoon
Dry yeast
Filling
500 grams
White cabbage
1
Carrot
1
Onions
20 grams
Green onion
5
Chicken eggs
to taste
Salt
to taste
Ground black pepper
50 milliliters
Vegetable oil
1 teaspoon
Sour cream
20 grams
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake cabbage-and-egg pirozhki? Start by making the dough. Prepare all the ingredients. Use all-purpose flour (highest grade) and any refined vegetable oil.
Step 2
Some yeasts must be activated in warm liquid; others can be mixed straight into flour. For this dough, use the type that needs activating. Heat the water to 37-40°C (99-104°F). Dissolve the sugar in it and add the yeast. If you don’t have a thermometer, test a drop on the inside of your wrist - if it feels neutral, the temperature is right.
Step 3
If it’s too cool, the yeast will work slowly and you’ll need more time. If it’s too hot, the yeast can die and the dough won’t rise. When a fluffy foam cap appears on top, the yeast is active and ready.
Step 4
Warm the kefir to 37-40°C (99-104°F). Mix the kefir, salt, and 2/3 of the vegetable oil. The remaining oil will be used to grease your hands and the bowl (step 7). Stir until the salt dissolves.
Step 5
Sift the flour. This removes any tiny debris and aerates it so the dough rises better.
Step 6
Add half of the flour to the liquid mixture and start stirring with a spoon. Since flour varies by brand, add the rest in small portions until you get the right consistency. When it becomes hard to mix with a spoon, switch to kneading by hand.
Step 7
Knead the dough thoroughly. It should be soft, very tender, and slightly sticky. If you’re unsure whether to add more flour - don’t. Grease the bowl and your hands with vegetable oil. Shape the dough into a ball, cover the bowl with plastic wrap or a towel so it doesn’t dry out, and let it rise in a warm place for about 2 hours (time depends on yeast and room conditions).
Step 8
Make the filling. Use white cabbage; take a medium carrot and a medium onion. Use refined sunflower oil. Boil 4 eggs hard: place them in cold water and cook 18-20 minutes after it comes to a boil over medium heat. Then cool completely in cold water.
Step 9
Peel and rinse the onion and carrot. Grate the carrot on a coarse grater. Dice the onion finely - this helps the vegetables cook faster and gives the filling a nice color.
Step 10
Remove any wilted outer cabbage leaves, rinse and dry the cabbage, then finely shred it with a knife or a food processor.
Step 11
Heat a skillet and carefully add the vegetable oil. Sauté the onion and carrot together over medium heat, stirring occasionally, for about 5 minutes.
Step 12
Add the shredded cabbage, stir, and braise for 10-15 minutes over medium heat. Cook to half-done: the cabbage should be softer but still slightly crunchy. Time depends on the cabbage.
Step 13
Chop the peeled eggs with a knife (this makes the filling more even). Finely chop green onions. Combine the braised vegetables, eggs, and green onions. Season with salt and pepper and mix. Fill the pies only after the filling has cooled, otherwise the dough can be ruined.
Step 14
When the dough has increased 1.5-2 times, it’s ready to work with.
Step 15
Divide the dough into 18 equal pieces. Roll them into balls. Place them on a flat work surface dusted with flour.
Step 16
Shape the pirozhki. Work with oiled or lightly floured hands. Roll each piece into a round about 6-7 cm (2.4-2.8 in) in diameter. Place filling in the center.
Step 17
Mentally divide the circle into 3 sections. Lift two sections first, pinch the dough at the edge, and continue pinching neatly.
Step 18
Lift the third edge and pinch to seal.
Step 19
Place the pirozhki seam-side down on a greased baking sheet, spaced apart. You can line the sheet with parchment; if it’s not nonstick, grease it so the pies won’t stick. Preheat the oven to 180°C (356°F).
Step 20
Beat sour cream with an egg. Brush the pirozhki with the sour-cream-and-egg mixture, sprinkle with sesame seeds, and bake 20–25 minutes on top/bottom heat. The pirozhki will puff up and turn golden.
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