Step 1: Prepare the Dough
Activate the Yeast: In a large bowl, combine the warm water, sugar, yeast, and 3 tablespoons of flour. Stir until smooth, cover the bowl with a clean towel, and let it sit in a warm place for 10-15 minutes, or until the mixture becomes frothy. This step ensures your yeast is active and ready to leaven the dough.
Mix the Dough: Add the vegetable oil, salt, and half of the flour to the yeast mixture. Mix with a wooden spoon or spatula until a sticky dough forms. Gradually add more flour, a little at a time, and knead the dough until it becomes smooth, soft, and slightly tacky to the touch.
Let the Dough Rise: Transfer the dough to a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
Step 2: Prepare the Filling
Sauté the Vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and grated carrot, and sauté until they soften, about 5 minutes.
Add the Cabbage: Stir in the shredded cabbage, season with salt, black pepper, and dried basil, and cook for another 10–15 minutes, or until the cabbage is tender and lightly caramelized. Stir occasionally to prevent sticking.
Add Fresh Herbs: Once the cabbage mixture has cooled slightly, stir in the chopped parsley and dill. This will add freshness and a pop of color to the filling. Set the filling aside to cool completely before assembling the buns.
Step 3: Assemble the Buns
Divide the Dough: After the dough has risen, punch it down and divide it into 12–15 equal portions. Roll each portion into a ball.
Fill the Buns: Flatten each ball of dough into a small circle, about 4–5 inches in diameter. Place a spoonful of the cabbage filling in the center of each circle. Fold the edges of the dough over the filling, pinching them together to seal the bun. Place the buns seam-side down on a parchment-lined baking sheet.
Let the Buns Rise Again: Cover the assembled buns with a clean towel and let them rise for another 20–30 minutes. This second rise will ensure the buns are soft and fluffy.
Brush with Egg Yolk: Preheat your oven to 180°C (350°F). Brush the tops of the buns with beaten egg yolk for a glossy, golden finish.
Step 4: Bake
Bake the Buns: Bake in the preheated oven for 20–25 minutes, or until the buns are golden brown and cooked through.
Cool Slightly: Remove the buns from the oven and let them cool on a wire rack for 5–10 minutes before serving.
Prep Time
45 minutes (including dough rising time)
Cooking Time
40 minutes
Total Time
1 hour 25 minutes
Calories
Approximately 180 kcal per bun
Servings
Makes 12–15 buns
Why This Recipe is Timeless
Cabbage-stuffed buns have a long history as a staple in many cultures. They are economical, filling, and incredibly versatile. From Eastern European pirozhki to Asian steamed buns, this concept has transcended borders, offering a comforting way to enjoy fresh bread and vegetables together. The use of simple, pantry-friendly ingredients ensures this recipe remains accessible and timeless.
What makes this recipe special is its adaptability. You can customize the filling with other vegetables, add ground meat, or experiment with spices. Plus, the dough itself can be used for other recipes, making it a valuable addition to your cooking repertoire.
Homemade stuffed buns also bring people together. Baking these as a family or sharing them with friends makes them more than just food—they become a way to connect and create lasting memories.
Nutrition Facts (per bun)
Calories: 180 kcal
Protein: 5 g
Fat: 5 g
Carbohydrates: 28 g
Fiber: 2 g
Sugar: 3 g
Sodium: 150 mg
FAQs
Can I freeze these buns?
Yes, you can freeze them. Let the baked buns cool completely, then place them in an airtight container or freezer bag. Reheat in the oven or microwave before serving.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Note that this may make the buns slightly denser.
What other fillings can I use?
You can use a variety of fillings, such as mashed potatoes, sautéed mushrooms, ground meat, or even sweet fillings like jam or fruit compote.
Tips for Perfect Buns
Knead Thoroughly: Knead the dough until it’s smooth and elastic for the best texture.
Cool the Filling: Ensure the cabbage filling is completely cooled before assembling the buns to prevent the dough from becoming soggy.
Don’t Skip the Second Rise: Allowing the buns to rise again before baking ensures a soft, fluffy texture.
Storage Tips
Room Temperature: Store leftover buns in an airtight container at room temperature for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Reheat in the oven to restore freshness.
Freezer: Freeze the buns for up to 3 months. Thaw and reheat as needed.
Conclusion
Fluffy Cabbage-Stuffed Buns are more than just a recipe—they’re an experience. From the satisfaction of kneading and shaping dough to the comforting aroma of freshly baked bread, these buns are a joy to make and share. Their timeless appeal lies in their simplicity, adaptability, and the warm, comforting feeling they bring to any table.
Whether you’re an experienced baker or a beginner, this recipe is sure to become a beloved staple in your home. The combination of soft, pillowy bread and savory cabbage filling is irresistible. Serve them fresh from the oven, and watch as they disappear in no time! Yummy! Bon appétit!
