Discover the charm of Pyrizhky, the beloved Ukrainian Cabbage Buns, usually served on Ukrainian Christmas Eve or as a quick lunch year round. Savor the fluffy, golden-brown dough filled with a savory cabbage, bacon, and onion mixture. Relish their comforting taste rooted in Eastern European tradition. Serve them as a snack, side dish, or main course paired with hearty borscht. Embrace this classic recipe and bring Ukrainian warmth to your kitchen!
Make more delicious dished with cabbage like my Cabbage Roll Casserole and Fried Cabbage with bacon and sausage. Try delicious variations of classics involving cabbage like my Greek Cabbage Salad and Cheesy Cabbage Steak recipe.
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Ingredients for Ukrainian Cabbage Buns
Find below the list of ingredients used to make the Ukrainian Cabbage Buns.
- Active Dry Yeast
- Granulated Sugar
- All Purpose Flour
- Salt
- Olive Oil
- Sour Cream
- Large Eggs
- Bacon
- Onion
- Sauerkraut
- Butter
See recipe card for quantities.
Make the Pyrizhky dough
- Mix together the warm water, granulated sugar, and the active dry yeast. Stir to dissolve the sugar and set aside to let it foam up.
- Combine in a large bowl, the flour and the salt. Stir to combine.
- Add to the dry ingredients, the sour cream, eggs, oil, and yeast mixture. Mix the dough with a spoon until all the dry ingredients have been absorbed.
- Transfer the dough to a lightly floured surface and knead it by folding it onto itself about 5-6 times, or until the dough is smooth. Shape into a ball and place back into the bowl. Cover with plastic and let it rest for 30 minutes.
Assemble the Pyrizhky
- Make the filling by cooking the chopped bacon and the onions over medium heat. Take the cooked bacon and onion mixture off the heat.
2. Rince the sauerkraut and squeeze out any excess liquid from it. Chop it finely and then add to the pan with the cooked bacon and onions.
- Divide the dough into 20 equal pieces. Use a food scale to weigh the total weight of the dough and divide it by 20.
- Use your finger to flatten out each piece of dough into a 3 ½ inch disk. Hold the disk in one hand and use a spoon to place 2-3 tablespoon of the cabbage filling in the centre of the disk.
5. Close up the bun by bring the dough over the filling like a string purse and sealing it shut by pinching it closed with your fingers. Form in a kind of oblong.
6. Place the shaped Pyrizhky, seam down, on a parchment paper lined baking tray. Cover with a plastic wrap and proof for 1 hour, or until doubled.
7. Brush the Pyrizhky Ukrainian Cabbage Buns with egg wash. Bake in the preheated oven until lightly golden. Remove from the oven and brush right away from the melted butter. Cool for 10 minutes and serve.
Substitutions and Variations
- Ground Beef Pyrizhky - Cook up 1 LB of Lean Ground Beef with ⅓ cup finely chopped onion. Season with salt and pepper and let it cool before filling the Pyrizhky.
- Vegetarian - Replace the bacon in the recipe with an extra ½ cup of sauerkraut.
- Cottage Cheese and Raisins - Mix together 2 cups of dry cottage cheese, ¼ cup raisins, 1 teaspoon vanilla, 1 egg, and 1 tablespoon granulated sugar.
Storage
Store any leftover Pyrizhky (Ukrainian Cabbage Buns) in an airtight container once cooled. Keep refrigerated for 2-3 days or in the freezer for up to a month.
Recipe
Pyrizhky Ukrainian Cabbage Buns
Ingredients
Pyrizhky Dough Ingredients
- ¼ cup Warm Water 95°F to 110°F (35°C to 43°C)
- ½ teaspoon Granulated Sugar
- 1¼ teaspoon Active Dry Yeast
- 2¼ cups All Purpose Flour
- ¼ teaspoon Salt
- ½ cup Sour Cream
- ¼ cup Olive Oil
- 2 large Eggs
Pyrizhky Filling
- 2 cup Sauerkraut rinsed well and drained
- 8 strips Bacon chopped finely
- ¼ cup Yellow Onion finely chopped
Egg Wash and Coating
- 1 piece Egg Yolk
- ½ tablespoon Milk
- 2 tablespoon Butter melted
Instructions
Make the Pyrizhky Dough
- Mix together the warm water, granulated sugar, and the active dry yeast. Stir to dissolve the sugar and set aside to let it foam up.
- Combine in a large bowl, the flour and the salt. Stir to combine.
- Add to the dry ingredients, the sour cream, eggs, oil, and yeast mixture. Mix the dough with a spoon until all the dry ingredients have been absorbed.
- Transfer the dough to a lightly floured surface and knead it by folding it onto itself about 5-6 times, or until the dough is smooth. Shape into a ball and place back into the bowl. Cover with plastic and let it rest for 30 minutes.
Assemble the Pyrizhky
- Make the filling by cooking the chopped bacon and the onions over medium heat. Take the cooked bacon and onion mixture off the heat.
- Rince the sauerkraut and squeeze out any excess liquid from it. Chop it finely and then add to the pan with the cooked bacon and onions.
- Divide the dough into 20 equal pieces. Use a food scale to weigh the total weight of the dough and divide it by 20.
- Preheat the oven to 350F and line a baking tray with parchment paper.
- Use your finger to flatten out each piece of dough into a 3 ½ inch disk. Hold the disk in one hand and use a spoon to place 2-3 tablespoon of the cabbage filling in the centre of the disk.
- Close up the bun by bring the dough over the filling like a string purse and sealing it shut by pinching it closed with your fingers. Form in a kind of oblong.
- Place the shaped Pyrizhky, seam down, on a parchment paper lined baking tray. Cover with a plastic wrap and proof for 1 hour, or until doubled.
- Make the egg wash by mixing together the yolk and the milk. Brush each Pyrizhky with the egg wash. Bake in the preheated oven for 20-25 minutes or lightly golden.
- Remove from the oven and brush with the melted butter right away. Let them cool 10-15 minutes before serving.
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