photo: Russian Cabbage Pie

Russian Cabbage Pie

I propose to cook this pie with cabbage in the form of braids – it seems to me that it is more convenient for molding and subsequent eating. The dough is tasty and quite light. It is prepared simply; it proofs well because of the small sugar content. Well, cabbage filling is just like a song. Especially for those who love cabbage.


  • Milk
    225 ml
  • Sugar
    15 g
  • Active dry yeast
    7 g
  • Butter
    45 g
  • Whole wheat flour
    450 g
  • Cabbage
    400 g
  • Egg
    1 pcs
  • Onion
    2 pcs
  • Vinegar
    1 tbsp
  • Salt
    - to taste


  • 1. Breed yeast in warm milk (about 42 degrees), add sugar, mix and leave until the appearance of the cap, for about 10-15 minutes.
  • 2. Sift 350 g of flour with salt in a large bowl. Pour the milk-yeast mixture and the melted butter (it should not be hot, otherwise the yeast may die), mix a smooth non-sticky dough. If necessary, add more flour, but make sure that the dough does not turn out to be too steep.
  • 3. Form a ball from the dough, put it in a lubricated bowl, cover it and put in a warm place for about an hour.
  • 4. During this time, the dough should increase in volume from one and a half to two times.
  • 5. Cook stuffing. Thinly shred cabbage, finely chop the onion. In a frying pan on medium-high heat, heat 2 tbsp. of vegetable oil. Put onions and fry, stirring, for 3-4 minutes.
  • 6. Add cabbage and fry, stirring, for 3-4 minutes.
  • 7. Pour 100 ml of water and simmer on a small fire until the cabbage is soft and until the liquid evaporates. Add the vinegar, sugar and salt, stew for a couple of minutes and turn it off.
  • 8. Knead approached dough and roll into a rectangle of about 30x40 cm. Spread filling along the middle of the rectangle. Cut free dough strips of 2-3 cm wide on both sides of the filling.
  • 9. Alternately, on both sides, wrap the strips on the filling.
  • 10. Turn the edges.
  • 11. Put a braid on a baking sheet covered with parchment and leave it in a warm place for about half an hour. Then grease with whipped egg. Put the cake in the oven preheated to 190 degrees and bake until golden crust for about 25-30 minutes. Serve warm or completely chilled.