Stuffed Cabbage and Egg Buns

Name: Stuffed Cabbage and Egg Buns
Total time: 130 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Wheat flour — 90 g; Dry yeast — 2 g; Milk 2.5% — 55 ml; Butter — 8 g; Sugar — 4 g; White cabbage — 110 g; Eggs — 0.5 pcs; Onions — 25 g; Dill — 3 g; Salt — 2 g; Sunflower oil — 6 ml

Soft yeast buns filled with sautéed cabbage, egg, and dill. Perfect for baking on a tray and freezing in ready-to-cook portions.

Time: 2 h 10 min
Serving: 548 kcal
Ingredients: ≈ $0.59
Protein: 17 g

Meat-free Hearty

Ingredients

1 Wheat flour 90 g
2 Dry yeast 2 g
3 Milk 2.5%pack 930 ml ≈ $0.88 55 ml
4 Butterpack 180 g ≈ $1.58 8 g
5 Sugar 4 g
6 White cabbagepack 1.2 kg ≈ $2.40 110 g
7 Eggspack 10 pcs ≈ $1.93 0.5 pcs
8 Onions≈ $1.60 per kg 25 g
9 Dillpack 50 g ≈ $1.80 3 g
10 Salt 2 g
11 Sunflower oil 6 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Mix warm milk³, yeast, sugar, and 20 g flour, then let sit for 10 minutes until frothy.
Add the remaining flour, salt, and melted butter⁴; knead into a soft dough and let rise for 60 minutes until doubled.
Boil an egg for 9 minutes, cool, and chop it.
Shred the onion⁸ and cabbage, then sauté in sunflower oil for 15–18 minutes until tender; mix with the egg and dill⁹.
Divide the dough into pieces, add the filling, and pinch the edges to seal the buns.
Place seam-side down on a tray and let rest for 15 minutes.
Bake at 375 °F (190 °C) for 18–22 minutes until golden brown.

Tips

Why it works: Let the dough rest for 60 minutes at room temperature so the yeast rises well and the pies turn out fluffy. If the dough doesn't rest, they will be flat and dense.
Substitutions: Use parsley in the same amount instead of dill. Use olive oil instead of sunflower oil for stewing, the taste stays the same but the aroma is milder.
Common mistakes: If the filling leaks out while baking, the dough wasn't pinched shut well enough. Make sure the edges are sealed tightly and don't crack.
Storing and reheating: Keep in the fridge for 3 days and reheat in the oven at 180 °C for 10 minutes under foil. Freeze the finished pies on a tray, they keep for 2 months, and reheat from frozen for 20 minutes.
Serve with: Serve with drinkable yogurt or sour cream for lunch or dinner when you want something filling but meatless.

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Nutrition

Per serving and share of 2000 kcal

Calories	548 kcal	27%
Protein	17 g	23%
Fat	18 g	26%
Carbs	78 g	30%
Per 100 g	165 kcal

Cost

≈ $0.59per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is white cabbage.