Cabbage Buns
Cabbage buns are a delicious and comforting treat, combining fluffy bread with a savory cabbage filling. Perfect for breakfast, lunch, or as a snack, these buns are slightly sweet, lightly spiced, and packed with flavor. Popular in Eastern European cuisines, cabbage buns are a family favorite and a fun way to enjoy vegetables in a cozy, handheld format.
Whether you’re making them for a family gathering or just a weeknight treat, these buns are soft, flavorful, and utterly satisfying.
Why You’ll Love This Recipe
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Soft, fluffy bread filled with savory cabbage
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Perfect for snack time or a light meal
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Can be baked or steamed
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Easy to make ahead and freeze
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Delicious warm or at room temperature
Ingredients
For the Dough
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3 cups (360 g) all-purpose flour
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1 packet (7 g) instant yeast
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¼ cup (50 g) sugar
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½ teaspoon salt
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½ cup (120 ml) warm milk
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¼ cup (60 g) unsalted butter, melted
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1 large egg
For the Filling
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1 small head of cabbage, finely shredded
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1 medium onion, finely chopped
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2 tablespoons vegetable oil or butter
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Salt and pepper, to taste
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½ teaspoon paprika or caraway seeds (optional)
For Brushing
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1 egg, beaten
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Optional: sesame seeds for topping
Equipment
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Mixing bowl
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Skillet or frying pan
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Rolling pin
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Baking sheet
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Parchment paper
Prep Time
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Prep: 25 minutes
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Rising: 1–1.5 hours
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Bake: 20–25 minutes
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Total time: ~2 hours
Instructions
Step 1: Prepare the Dough
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In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
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Add melted butter, egg, salt, and flour gradually. Mix until a soft dough forms.
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Knead for 8–10 minutes until smooth and elastic.
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Cover and let rise in a warm place for 1 hour, or until doubled in size.
Step 2: Prepare the Filling
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Heat oil or butter in a skillet over medium heat.
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Sauté onions until translucent, about 3–4 minutes.
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Add shredded cabbage, salt, pepper, and optional paprika or caraway seeds.
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Cook, stirring occasionally, until cabbage is softened and lightly golden, about 10–12 minutes.
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Remove from heat and let cool slightly.
Step 3: Assemble the Buns
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Punch down the risen dough and divide into 12–14 equal pieces.
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Roll each piece into a small circle, about 3–4 inches in diameter.
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Place a spoonful of cabbage filling in the center and fold edges over, pinching to seal.
Step 4: Bake
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Place buns seam-side down on the prepared baking sheet.
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Brush tops with beaten egg and sprinkle with sesame seeds if desired.
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Bake for 20–25 minutes, or until golden brown.
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Remove from oven and let cool slightly before serving.
Tips for Perfect Cabbage Buns
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Make sure cabbage is cooked and slightly dry to prevent soggy buns.
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Let the dough rise fully for soft, fluffy buns.
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You can add bacon, mushrooms, or other vegetables to the filling for variety.
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Freeze unbaked buns: freeze after shaping, then bake straight from the freezer (add a few minutes to baking time).
Serving Suggestions
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Serve warm as a snack or light meal
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Pair with a bowl of soup, like tomato or borscht
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Great for lunchboxes or picnics
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Enjoy with sour cream or mustard on the side
Variations
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Savory: Add cooked sausage or bacon to the cabbage filling
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Spicy: Add a pinch of chili flakes or smoked paprika
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Vegetarian: Include mushrooms, carrots, or bell peppers
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Mini Buns: Make smaller versions for appetizers or party platters
Storage
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Store in an airtight container at room temperature for up to 2 days
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Freeze for up to 1 month; thaw and reheat in the oven
Prep Time: 25 minutes
Rising Time: 1–1.5 hours
Bake Time: 20–25 minutes
Total Time: ~2 hours
Yield: 12–14 buns