The first time I tried making these cabbage pies, I ended up making a mess all over the table; I think the floor had flour on it too by the end. Not to mention that the first batch came out almost raw on the inside but crispy on top – clearly, I didn’t roll them out enough and stacked them on top of each other, causing me to curse for half an hour while I tried to pry them apart. I laugh about it now, but back then, I felt like throwing them all away. In the meantime, I’ve gained some confidence. Maybe it’s ambition too, because in my family, these pies have always been loved, and there was always someone to say, “You didn’t put enough cabbage” or “You didn’t make the dough right.” Well, it’s not easy to please everyone, but after so many attempts, I’ve reached a point where I can make these pies almost instinctively. Still, every time, I like to play around a bit with the filling or the dough, depending on my mood and what I have in the fridge.
As for timing, let’s say the whole preparation takes about 2 hours, of which I’m actively working on them for about 30-40 minutes. The rest is just letting the dough rise and lounging around in the kitchen, maybe washing a few dishes. I usually end up with about 16 medium-sized pies, depending on how thin I roll out the dough and how much cabbage I use. This amount is good for a healthy tray, enough for 4-6 normal people or 2 greedy ones. I’d say the difficulty is medium. It’s not complicated, but you need to have patience and not rush the rising or the sautéing of the cabbage, or else it won’t turn out right.
I can’t say exactly why I keep coming back to these pies, but I think it’s something to do with the smell of sautéed onions with cabbage, which reminds me of long afternoons when I used to sneak into the kitchen to taste from the pot, and my grandmother would scold me. There’s also the fact that they’re filling, cheap, and honestly, if one is left over the next day, it somehow tastes even better. Plus, they’re not delicate pies; they’re hearty, perfect for taking on the go, on a long trip, or alongside a jar of pickles. You don’t even notice when they disappear from your plate, especially if someone drops by unexpectedly.
1. I start with the dough. I put about a kilogram of flour in a large bowl (don’t throw stones if I don’t measure it exactly to the gram; I eyeball it and add more if I see it’s needed). I make a well in the middle, add 50 grams of fresh yeast (or a packet of dry yeast if that’s what I have), a teaspoon of sugar, and 200 ml of slightly warmed milk – just warm enough not to kill the yeast. I mix a little to dissolve the yeast, then add about 200 ml of warm water, one egg, and a pinch of salt (about what you can hold between three fingers). I start mixing with a spoon or directly with my hand, depending on my mood, until it comes together. If it feels too stiff, add more water or milk, as you prefer. The dough should be softer than for bread but not too sticky to your hands. I knead for about 7-8 minutes, sometimes 10, until it feels elastic, then cover it and let it rest for about an hour in a warm place to rise.
2. In the meantime, I focus on the cabbage. I take about 1 kg of fresh cabbage (not pickled, although that works too if you want a tangier version), and I chop it as finely as I can – sometimes using a grater, other times just a knife. I sprinkle a tablespoon of salt over it, mix well, and let it sit for about 20 minutes to release its juices. After that, I squeeze it well, not to make it dry, but to get rid of excess water.
3. I take a large onion, chop it finely, and throw it into a pan with about 100 ml of oil – yes, don’t skimp; the cabbage absorbs oil, and it tastes better that way. I sauté the onion first until it gets a bit of color but doesn’t burn. I add the squeezed cabbage, keeping it on medium heat, and stir often. It takes time, so don’t rush it, about 30 minutes, until the cabbage softens and begins to caramelize slightly. It shouldn’t turn brown, just lightly golden in spots and smell delicious. I add ground pepper at the end, to taste. Many people add pepper at the beginning, but I think it’s better at the end to avoid bitterness.
4. Once the dough has risen, I turn it out onto a floured surface (a wooden board, if I’m lucky enough to have it free), and sprinkle more flour to prevent sticking. I roll it out to about half a centimeter thick, maybe thinner if I want crispy-edged pies. I cut squares of about 12-15 cm, and I recycle the scraps, setting them aside for one last round, as they’re good too.
5. I place a generous spoonful of sautéed cabbage on each square. Don’t overfill, or you won’t be able to fold them, and they’ll burst. I gather the corners towards the center and seal them well. I flip the little package with the seam side down and gently roll it out with a rolling pin without squishing all the cabbage to one side. It’s important to keep the filling somewhat centered so you don’t end up with a pie that’s empty on three sides.
6. Now, you can fry them in hot oil – that’s how I like them, as they become crispy and golden all around. There should be enough oil to cover them about halfway, not just a film. Turn them a few times to avoid burning and to cook them evenly. Remove them to paper towels to drain any excess oil.
7. Or, if you don’t want your whole house to smell of frying, you can bake them in the oven on parchment paper at high heat (220°C) for about 20-25 minutes until they turn golden. If you feel like it, you can brush them with a beaten egg on top, but sometimes I find they taste better just with a little brushed oil, as the egg gives them shine but can toughen the crust. Preheat the oven; otherwise, they’ll dry out.
I don’t complicate things with egg at the end, but if you want shine, you can add it. You can also try using whole wheat flour if you want a more rustic taste, or a bit of caraway in the cabbage for those who enjoy the flavor. They go wonderfully with cold yogurt or a glass of kefir, and if it’s the season, I serve them with sliced tomatoes, even if it’s not a classic combination. Some people eat them with pickles, pickled cabbage, or cucumbers, but I prefer just yogurt, as it cuts through the grease of the frying.
If you want a complete meal, serve these pies alongside a simple soup (like potato or vegetable soup), and you have a filling meal. Or, if you need something hearty to take on the go, wrap them in parchment paper; they’ll hold up for a day trip.
You can vary the filling if you think the cabbage is too mild. I’ve tried sautéed spinach with onions and garlic, or even finely chopped mushrooms sautéed in a pan. If you have leftover salty cheese, it works well mixed with the cabbage, although it changes the classic taste a bit. For those who want something sweet, you can add grated pumpkin, but that’s a whole different story – they’re no longer cabbage pies.
They’re best served warm and fresh, with thick yogurt or sour cream. I have friends who prefer them cold, from the fridge, but I can’t help but break one open as soon as they cool down a bit. With a cup of black tea, or, if I’m in the mood, with a glass of cold beer. And for a picnic, with tomatoes or pickles in a jar.
Questions that have come up along the way:
How long can I keep these pies without them drying out or getting hard?
For me, if stored in a closed container or covered with a clean towel, they last well for up to 2 days. If you want to keep them longer, it’s better to put them in the fridge, and before serving, pop them in the oven for 2-3 minutes or even in a pan to warm them up and restore their texture.
Can I use pickled cabbage?
Yes, but wash it well; otherwise, it will be too salty and sour. Reduce the amount of salt you add at the beginning since pickled cabbage already has enough. Pickled cabbage will give you a tangier pie, which I honestly enjoy.
Can these pies be frozen?
I’ve tried it, and it works reasonably well. I let them cool completely, put them in ziplock bags, and freeze them. When I want to eat them, I heat them directly in the oven without thawing them first. They’re not quite like fresh, but they’re okay in a pinch.
If I don’t have milk, can I just use water for the dough?
Yes, that works too, but they might be a bit firmer in the crust, not as fluffy. The milk makes them softer and tastier, in my opinion.
What oil works best?
Sunflower oil is classic, but you can also use canola oil or, if you want a richer flavor, a bit of butter mixed with oil, especially for the cabbage. I don’t recommend olive oil; it changes the flavor completely.
For a medium-sized pie, there are about 180-220 kcal, depending on how much oil it absorbs and how thick you leave the dough. A pie contains about 30-35 grams of carbohydrates (from the flour and cabbage), around 5-6 grams of fat (from frying/baking oil), and about 4-5 grams of protein (from the egg and flour). It’s a fairly filling pie that satisfies hunger, but if you want to reduce calories, you can bake them with less oil. It’s not something dietetic, but it’s not a calorie bomb either, and if you combine them with vegetables or a salad, you balance the meal.
If there are leftovers, I put them in a container with a lid or wrap them in parchment paper and then a clean towel. In the fridge, they last 2-3 days without issues. You can quickly reheat them in the oven at 180°C for 5-7 minutes, or in a pan without oil to get a bit of crust back. You can also put them in a toaster if you have space, but don’t leave them too long, or they’ll get too crispy. Frozen, they can last a month, though they lose a bit of their freshness.
Ingredients (to be clear, so you don’t forget anything, and at the end, I’ll say what each is for):
- 1 kg white flour – for the dough, provides consistency and texture
- 50 g fresh yeast (or 1 packet of dry yeast) – to make the dough rise and be fluffy
- 200 ml milk – for a softer and tastier dough
- 200 ml water (approximately) – also for the dough, to adjust the consistency
- 1 egg – makes the dough more tender, adds color
- salt – for flavor, in the dough and the cabbage
- 1 teaspoon sugar – helps activate the yeast and adds pleasant flavor
- 1 kg fresh cabbage – the main filling, for flavor and texture
- 1 large onion – for aroma, combines well with the cabbage
- 100 ml oil (sunflower) – for sautéing the cabbage, you can use less if you prefer
- ground pepper – adds flavor and a bit of spiciness
- optional: egg for brushing (if you want shine when baking), caraway for flavor (for those who prefer it)
As for timing, let’s say the whole preparation takes about 2 hours, of which I’m actively working on them for about 30-40 minutes. The rest is just letting the dough rise and lounging around in the kitchen, maybe washing a few dishes. I usually end up with about 16 medium-sized pies, depending on how thin I roll out the dough and how much cabbage I use. This amount is good for a healthy tray, enough for 4-6 normal people or 2 greedy ones. I’d say the difficulty is medium. It’s not complicated, but you need to have patience and not rush the rising or the sautéing of the cabbage, or else it won’t turn out right.
I can’t say exactly why I keep coming back to these pies, but I think it’s something to do with the smell of sautéed onions with cabbage, which reminds me of long afternoons when I used to sneak into the kitchen to taste from the pot, and my grandmother would scold me. There’s also the fact that they’re filling, cheap, and honestly, if one is left over the next day, it somehow tastes even better. Plus, they’re not delicate pies; they’re hearty, perfect for taking on the go, on a long trip, or alongside a jar of pickles. You don’t even notice when they disappear from your plate, especially if someone drops by unexpectedly.
1. I start with the dough. I put about a kilogram of flour in a large bowl (don’t throw stones if I don’t measure it exactly to the gram; I eyeball it and add more if I see it’s needed). I make a well in the middle, add 50 grams of fresh yeast (or a packet of dry yeast if that’s what I have), a teaspoon of sugar, and 200 ml of slightly warmed milk – just warm enough not to kill the yeast. I mix a little to dissolve the yeast, then add about 200 ml of warm water, one egg, and a pinch of salt (about what you can hold between three fingers). I start mixing with a spoon or directly with my hand, depending on my mood, until it comes together. If it feels too stiff, add more water or milk, as you prefer. The dough should be softer than for bread but not too sticky to your hands. I knead for about 7-8 minutes, sometimes 10, until it feels elastic, then cover it and let it rest for about an hour in a warm place to rise.
2. In the meantime, I focus on the cabbage. I take about 1 kg of fresh cabbage (not pickled, although that works too if you want a tangier version), and I chop it as finely as I can – sometimes using a grater, other times just a knife. I sprinkle a tablespoon of salt over it, mix well, and let it sit for about 20 minutes to release its juices. After that, I squeeze it well, not to make it dry, but to get rid of excess water.
3. I take a large onion, chop it finely, and throw it into a pan with about 100 ml of oil – yes, don’t skimp; the cabbage absorbs oil, and it tastes better that way. I sauté the onion first until it gets a bit of color but doesn’t burn. I add the squeezed cabbage, keeping it on medium heat, and stir often. It takes time, so don’t rush it, about 30 minutes, until the cabbage softens and begins to caramelize slightly. It shouldn’t turn brown, just lightly golden in spots and smell delicious. I add ground pepper at the end, to taste. Many people add pepper at the beginning, but I think it’s better at the end to avoid bitterness.
4. Once the dough has risen, I turn it out onto a floured surface (a wooden board, if I’m lucky enough to have it free), and sprinkle more flour to prevent sticking. I roll it out to about half a centimeter thick, maybe thinner if I want crispy-edged pies. I cut squares of about 12-15 cm, and I recycle the scraps, setting them aside for one last round, as they’re good too.
5. I place a generous spoonful of sautéed cabbage on each square. Don’t overfill, or you won’t be able to fold them, and they’ll burst. I gather the corners towards the center and seal them well. I flip the little package with the seam side down and gently roll it out with a rolling pin without squishing all the cabbage to one side. It’s important to keep the filling somewhat centered so you don’t end up with a pie that’s empty on three sides.
6. Now, you can fry them in hot oil – that’s how I like them, as they become crispy and golden all around. There should be enough oil to cover them about halfway, not just a film. Turn them a few times to avoid burning and to cook them evenly. Remove them to paper towels to drain any excess oil.
7. Or, if you don’t want your whole house to smell of frying, you can bake them in the oven on parchment paper at high heat (220°C) for about 20-25 minutes until they turn golden. If you feel like it, you can brush them with a beaten egg on top, but sometimes I find they taste better just with a little brushed oil, as the egg gives them shine but can toughen the crust. Preheat the oven; otherwise, they’ll dry out.
I don’t complicate things with egg at the end, but if you want shine, you can add it. You can also try using whole wheat flour if you want a more rustic taste, or a bit of caraway in the cabbage for those who enjoy the flavor. They go wonderfully with cold yogurt or a glass of kefir, and if it’s the season, I serve them with sliced tomatoes, even if it’s not a classic combination. Some people eat them with pickles, pickled cabbage, or cucumbers, but I prefer just yogurt, as it cuts through the grease of the frying.
If you want a complete meal, serve these pies alongside a simple soup (like potato or vegetable soup), and you have a filling meal. Or, if you need something hearty to take on the go, wrap them in parchment paper; they’ll hold up for a day trip.
You can vary the filling if you think the cabbage is too mild. I’ve tried sautéed spinach with onions and garlic, or even finely chopped mushrooms sautéed in a pan. If you have leftover salty cheese, it works well mixed with the cabbage, although it changes the classic taste a bit. For those who want something sweet, you can add grated pumpkin, but that’s a whole different story – they’re no longer cabbage pies.
They’re best served warm and fresh, with thick yogurt or sour cream. I have friends who prefer them cold, from the fridge, but I can’t help but break one open as soon as they cool down a bit. With a cup of black tea, or, if I’m in the mood, with a glass of cold beer. And for a picnic, with tomatoes or pickles in a jar.
Questions that have come up along the way:
How long can I keep these pies without them drying out or getting hard?
For me, if stored in a closed container or covered with a clean towel, they last well for up to 2 days. If you want to keep them longer, it’s better to put them in the fridge, and before serving, pop them in the oven for 2-3 minutes or even in a pan to warm them up and restore their texture.
Can I use pickled cabbage?
Yes, but wash it well; otherwise, it will be too salty and sour. Reduce the amount of salt you add at the beginning since pickled cabbage already has enough. Pickled cabbage will give you a tangier pie, which I honestly enjoy.
Can these pies be frozen?
I’ve tried it, and it works reasonably well. I let them cool completely, put them in ziplock bags, and freeze them. When I want to eat them, I heat them directly in the oven without thawing them first. They’re not quite like fresh, but they’re okay in a pinch.
If I don’t have milk, can I just use water for the dough?
Yes, that works too, but they might be a bit firmer in the crust, not as fluffy. The milk makes them softer and tastier, in my opinion.
What oil works best?
Sunflower oil is classic, but you can also use canola oil or, if you want a richer flavor, a bit of butter mixed with oil, especially for the cabbage. I don’t recommend olive oil; it changes the flavor completely.
For a medium-sized pie, there are about 180-220 kcal, depending on how much oil it absorbs and how thick you leave the dough. A pie contains about 30-35 grams of carbohydrates (from the flour and cabbage), around 5-6 grams of fat (from frying/baking oil), and about 4-5 grams of protein (from the egg and flour). It’s a fairly filling pie that satisfies hunger, but if you want to reduce calories, you can bake them with less oil. It’s not something dietetic, but it’s not a calorie bomb either, and if you combine them with vegetables or a salad, you balance the meal.
If there are leftovers, I put them in a container with a lid or wrap them in parchment paper and then a clean towel. In the fridge, they last 2-3 days without issues. You can quickly reheat them in the oven at 180°C for 5-7 minutes, or in a pan without oil to get a bit of crust back. You can also put them in a toaster if you have space, but don’t leave them too long, or they’ll get too crispy. Frozen, they can last a month, though they lose a bit of their freshness.
Ingredients (to be clear, so you don’t forget anything, and at the end, I’ll say what each is for):
- 1 kg white flour – for the dough, provides consistency and texture
- 50 g fresh yeast (or 1 packet of dry yeast) – to make the dough rise and be fluffy
- 200 ml milk – for a softer and tastier dough
- 200 ml water (approximately) – also for the dough, to adjust the consistency
- 1 egg – makes the dough more tender, adds color
- salt – for flavor, in the dough and the cabbage
- 1 teaspoon sugar – helps activate the yeast and adds pleasant flavor
- 1 kg fresh cabbage – the main filling, for flavor and texture
- 1 large onion – for aroma, combines well with the cabbage
- 100 ml oil (sunflower) – for sautéing the cabbage, you can use less if you prefer
- ground pepper – adds flavor and a bit of spiciness
- optional: egg for brushing (if you want shine when baking), caraway for flavor (for those who prefer it)