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+ servings

Cabbage Piroshki Recipe

The BEST homemade Cabbage Piroshky Recipe. Using a soft and airy dough and filled with braised cabbage and vegetables, these piroshky are a must try.
Prep Time: 30 minutes
Cook Time: 20 minutes
Dough Rise Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 20 piroshky
Author: Valentina's Corner


cabbage filling-

  • 4 cups shredded white cabbage
  • 1 small onion, finely chopped
  • 1 medium carrot, shredded
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 3 Tbsp water
  • 3 Tbsp oil (canola or olive oil)
  • 2-3 Tbsp favorite herbs (optional)


prepare filling-

  • In a large skillet, saute chopped onion with 2 Tbsp oil, until onions are tender. Add the shredded carrots and saute until tender.
  • Then add the mushrooms with 1 Tbsp oil, and saute until the mushrooms are cooked and browned.
  • Add the shredded cabbage. garlic, and water into the skillet. Turn heat down to medium/low and braise 10 minutes. Season with salt and pepper to taste and add fresh herbs. Remove from heat to cool.

make piroshki-

  • Generously flour working area and transfer the dough onto surface. Divide the dough into 20 equal parts. (see note)
  • Roll out each of the parts into about a 3½" round circle. Divide the cabbage filling among the 20 pieces and place into the center of dough.
    Fold the dough in half and seal the edges by pinching dough together. Repeat with all of the piroshki. Press down on the pies so it's flat and even in size.

fry piroshki-

  • In a large pot, cover the bottom with oil about 2 inches deep and heat oil to 330°F.
  • Add the piroshki into the pot, careful not to overcrowd the pot. Fry 2-3 minutes per side, until golden. Remove onto a plate lined with paper towel. Repeat with all the piroshki.
  • Serve with sour cream.


Divide dough: Cut dough into four equal parts, then gently shape each part into a log. Cut each part into five pieces, equaling 20 pieces.