Yeast Pies with Cabbage in the Oven
Soft, with a fragrant filling - a real pleasure! Yeast pies with cabbage in the oven are a favorite bake for many since childhood. They turn out wonderfully aromatic, and it is impossible to resist them. This is exactly the case when homemade baking tastes better than store-bought.
Updated : 09 April, 2026
Easy
More than 1 hour.
Ingredients
1
Egg yolks
2 tablespoon
Wheat flour
Dough
260 milliliters
Water
50 grams
Vegetable oil
450 grams
Wheat flour
2 teaspoon
Dry yeast
1.5 tablespoon
Sugar
1.5 teaspoon
Salt
Filling
500 grams
White cabbage
50 grams
Butter
1
Onions
0.5 teaspoon
Salt
1.5 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Sift the wheat flour into a deep bowl twice. Since flour varies a lot, I recommend setting aside about 1/2 to 1 cup of the sifted flour in a separate container and adding it during kneading only if needed.
Step 2
Add salt to the main portion of the flour to enhance the flavor of the dough, along with the dry yeast. Read the instructions on the package - you need the kind that is mixed directly with the flour. Add the sugar; without it, the dough will taste bland.
Step 3
Add the sunflower oil and pour in the warm water. Knead the dough first with a spoon and then with your hands until it stops sticking strongly to your hands. This will take about 15-20 minutes. During the process, add the reserved sifted flour if necessary, making sure the dough is not too sticky while still remaining soft and not overloaded with flour. Then cover the dough with a towel and leave it to rise in a warm place without drafts for about 1 hour.
Step 4
Remove the top leaves from the cabbage. They are often wilted and unattractive. Shred the cabbage as finely as possible. Peel the onion and chop it finely as well. Transfer both vegetables to a nonstick frying pan with melted butter and stew over medium heat without covering with a lid until soft. This will take about 15 minutes. The excess moisture from the cabbage should evaporate. At the very end, add salt and a little sugar. Cool the filling completely.
Step 5
Punch down the risen dough with your hands and leave it to rise again for about 20 minutes. The time is approximate and depends on the temperature in the room, the absence of drafts, and the activity of the yeast.
Step 6
Dust the table lightly with flour and remove the dough from the bowl. Cut off roughly equal pieces of dough - mine were 70 g each - and roll them into circles about 1/2 centimeter thick (about 1/4 inch). The size of the pieces will determine the size of the pies. Place about 1 tablespoon of filling in the center of each round. Pinch the edges of the dough together tightly, bringing them up and sealing them well.
Step 7
Place the pies seam-side down on a baking sheet lined with parchment paper. Leave more space between the pies. Mine ended up touching slightly at the sides. Brush the pies with egg yolk and let them rest for 10-15 minutes. During this time, preheat the oven to 180°C (350°F).
Step 8
Bake the pies for about 30 minutes at 180°C (350°F). They should brown nicely on top and not burn on the bottom.
Step 9
Serve the yeast pies with cabbage from the oven hot or warm. They go perfectly with sour cream or butter. They are also excellent as an addition to rich borscht, mushroom soup, or chicken broth. For an attractive presentation, place the golden pies on a wooden board, sprinkle with fresh herbs such as dill or parsley, and serve with a cup of fragrant tea or herbal infusion. Enjoy your meal!
Author note
Share the recipe
