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The Russian pirog filled with white cabbage tastes spicy, fluffy and so delicious. It is vegan and filling. The savory yeast dough cake is ideal as a main course or appetizer. It is delicious hot or cold. You can find a detailed pirog with white cabbage recipe with the exact quantities and step-by-step instructions below.
Spicy classic of Russian cuisine
In addition to the cabbage piroshki, the pirog with stewed cabbage is another popular spicy classic of Russian cuisine. It tastes delicious both hot and cold.
The pirog with white cabbage is often served as a main meal for lunch or dinner, just like the potato piroshki or the piroshki with bean filling. You can eat it on its own or serve it with a vegetable salad. The pirog filled with white cabbage is also a great appetizer.
Prepare the white cabbage filling the day before
You can prepare the white cabbage filling for the Russian pirog the day before, just like the potato filling for the no yeast piroshki. Leave it to cool and keep it in the fridge overnight.
The next day, take the stewed cabbage out of the fridge a few hours beforehand so that it can reach room temperature. You should not fill the yeast dough with cold ingredients so that the pirog rises more quickly.
Pirog dough with sparkling water
I prepared the yeast dough for this savory pirog with sparkling water from my sparkling water maker. This makes it particularly fluffy and soft.
It is important that you don’t use cold sparkling water, but water at room temperature. Then the dough won’t take too long to rise.
Dry yeast instead of fresh yeast
Instead of fresh yeast, you can also use dry yeast for the yeast dough. For the pirog recipe below, you need 7 grams. Dissolve the dry yeast, just like fresh yeast, together with sugar in room warm sparkling water.
Refine the filling with herbs and spices
You can season the white cabbage filling for the Russian pirog with various spices, just like the buckwheat with white cabbage or the red lentil patties. You can also add fresh herbs, such as parsley or spring onions, when steaming.
This pirog with white cabbage is
- spicy,
- hearty,
- fluffy,
- juicy,
- soft,
- incredibly tasty,
- vegan,
- filling,
- with lots of vegetables,
- delicious warm and cold,
- easy to make from ordinary ingredients,
- perfect as a main course or appetizer,
- a classic of Russian cuisine.
Easy white cabbage pirog recipe
The vegan white cabbage pirog recipe, which you can find in the recipe box at the end of this post, is not difficult at all. You just need to give the yeast dough plenty of time to rise.
Step 1:
For the filling, chop white cabbage, carrot, bell pepper and onion. Stew the vegetables in a little tomato juice until soft and season with spices.
Step 2:
Knead a soft yeast dough from sparkling water, vegetable oil, flour, yeast, a little sugar and salt and leave it to rise in a warm place for 1 hour.
Step 3:
Now divide the dough into two pieces and roll each one out into a circle, not too thin. Place one of the circles in the baking tin, spread the white cabbage filling on top and cover with the second circle of dough.
Leave the pirog with white cabbage to rise for 20 minutes and then bake for around 40 minutes.
How to make pirog with white cabbage: tips and tricks
- Use sparkling water at room temperature for the yeast dough.
- You can use dry yeast instead of fresh yeast. For my recipe, you need 7 grams of it.
- The amount of flour specified in the recipe may vary. Only add enough flour in portions until you have a soft, slightly sticky dough. It should not be mushy, but also not too firm or dry.
- Make sure you knead the yeast dough for about 7 – 10 minutes to make it elastic and smooth.
- The hole in the pirog allows steam to escape from the filling during baking.
- If the surface of the pirog turns too brown before it is cooked, cover it with baking paper.
Did you make the vegan pirog with white cabbage using this recipe? I look forward to your results, your star rating and your comment below on how you liked it.
Also try these hearty Russian cuisine recipes:
- Lenivye pelmeni vegan – Russian dumplings for lazy people
- Vinaigrette salad – recipe for popular Russian beet salad
- Mushroom stroganoff – vegan recipe for the popular Russian dish
Pirog with white cabbage
Equipment
- Ø 28 cm springform tin
Ingredients
for the dough
- 250 ml sparkling water room warm
- 100 ml vegetable oil
- approx. 500 g flour
- 21 g fresh yeast
- 1 tbsp sugar
- 1/2 tsp salt
- vegetable oil for the work surface, baking tin, hands
for the filling
- 500 g white cabbage
- 1 carrot small
- 1 bell pepper
- 1 onion
- 100 ml tomato juice
- salt
- black pepper
- vegetable oil for frying
for coating and sprinkling
- 1 tbsp strong black tea room warm
- sesame seeds
Instructions
Preparation of the filling
- Cut white cabbage into thin strips, dice bell pepper, chop onion and roughly grate carrot.
- Pour some vegetable oil into a pan and fry the onion until translucent.
- Add the white cabbage, the carrot, the bell pepper and tomato juice to the onion in the pan and stir.
- Stew the white cabbage with the lid on over a low heat for approx. 35 minutes, stirring occasionally, until it is cooked, seasoning with salt and black pepper.
- Leave the stewed cabbage to cool to lukewarm or room warm.
Preparation of the dough
- Dissolve fresh yeast and sugar in room warm sparkling water.
- Add salt and vegetable oil and mix.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Knead the dough for 8 - 10 minutes, cover and leave to rise in a warm place for 1 hour.
Preparation of the white cabbage pirog
- Line the base of the springform tin with baking paper and grease the sides with vegetable oil.
- Lightly grease the work surface and your hands with vegetable oil.
- Divide the dough into three pieces: one large, one slightly smaller and one very small (for decorating).
- Roll out the larger piece of dough into a circle approx. 4 mm thick and 3 - 4 cm larger in diameter than the springform tin.
- Place the circle of dough in the baking tin and pull up the sides.
- Spread the white cabbage filling over the dough.
- Roll out the second smaller piece of dough, also about 4 mm thick, into a circle with the same diameter as the springform tin.
- Place the circle of dough on the filling, stick the edges firmly together and make a hole in the middle of the dough.
- Make any shapes you like from the third small piece of dough and use them to decorate the pirog with white cabbage.
- Leave the pirog to rise in a warm place for 20 minutes.
- Brush the pirog with strong black tea and sprinkle with sesame seeds.
- Bake the pirog with white cabbage in a preheated oven at 356 °F (180 °C) for approx. 40 minutes.
- Leave the pirog to cool briefly in the baking tin, remove and serve.
Notes
- You can use dry yeast instead of fresh yeast. For the recipe, you need 7 grams of it.
- The amount of flour specified may vary. Only add enough flour in portions until you have a soft, slightly sticky dough. It should not be mushy, but also not too firm or dry.
- The hole in the pirog allows steam to escape from the filling during baking.
- If the surface of the pirog turns too brown before it is cooked, cover it with baking paper.
- See the detailed tips and tricks for making the Russian pirog with white cabbage at the top of the article.
If you are using Pinterest, you can pin the following picture:
