Pyrizhky (Ukrainian Cabbage Buns)

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I cannot believe that Christmas Eve is tomorrow. Where does the time go? I’m not gonna lie…I’m pretty darn excited. The copious amounts of delicious food, gift exchanges, and the celebration of family and friends is what I love most about this time of year.

Tomorrow, my family is having quite the Christmas Eve feast. Since we’re Ukrainian, we celebrate by having a huge dinner consisting of 12 meatless dishes. This year is the first in a long time where we will be having Pyrizhky, or cabbage buns. I never really grew up on these delectable little dough balls. My Baba, Grandma and Claudia never made them, so they were never a part of our Ukrainian feasts. This year, I decided to take some action and try to make them with Claudia. My soon to be Mother-in-Law was gracious enough to provide us with her recipe (and a bag full of samples!) to try. For our first attempt, they came out extremely well. Claudia made some tweaks, like boiling the sauerkraut, but other than that, we kept true to the recipe. This recipe makes approximately 13-14 dozen Pyrizhky. You can also use any other filling you desire, such as meat. However, we prefer sauerkraut.

You will need:Pyrizhky 1

2.5 cups warm water
1/2 cup plus 1 tbsp sugar
2 packages of yeast
2 eggs
1 cup vegetable oil
1 tsp salt
8 cups all purpose flour
1 jar sauerkraut
1/2 onion
1/4 cup butter
1 tsp pepper

Pyrizhky 2In a large bowl (large enough to fit 8 cups flour later), combine 1/2 cup warm water with 1 tbsp sugar and 2 packages of yeast.

Let stand in a warm place for 10 minutes to allow it to activate.

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Should look foamy after 10 minutes.

Pyrizhky 3

In a blender combine your 2 eggs, vegetable oil, 1/2 cup sugar, and 2 cups warm water.

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Blend until completely combined and a little frothy.

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Should look like so.

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Add your mixture into the large bowl with your activated yeast.

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In another bowl, sift together your flour and salt.

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Add flour and salt mixture to your wet ingredient mixture.

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Mix well.

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Turn all your dough onto a well-floured surface.

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Knead very well. This is meant to be a very soft dough.

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Once kneaded, wrap in plastic and allow the dough to rise for at least 30 minutes.

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While your dough is rising, rinse your sauerkraut. Squeeze as much liquid out as you can.

The next step of boiling the sauerkraut is optional. Again, Claudia prefers a less intense sauerkraut flavour, but many do not. So, this next step is completely up to you. I prefer both to be honest!

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Fill a large sauce pan with water and your sauerkraut.

Bring to a boil and simmer for 10-15 minutes.

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Drain well. Squeeze as much liquid out as you can.

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In a food processor, finely chop your onion.

Empty into a bowl.

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Next, place your sauerkraut in the food processor and pulse until finely chopped.

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In a large pan, fry your sauerkraut and onion together in 1/4 cup butter.

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Add your pepper.

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Place your sauerkraut mixture in a baking pan and set on the counter until completely cooled.

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By now your dough should have risen nicely.

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Punch it down.

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Cut or pinch off small pieces and flatten in your hand.

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Place maybe a tsp of the sauerkraut filling in the middle.

Be careful not to have any filling along the edges as they will not seal properly.

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Pinch to close. Pinch well. This is an art – trust me.

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Place on a parchment paper-lined baking sheet about 1 inch apart.

Bake at 350 degrees fahrenheit for 10 – 12 minutes.

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Allow pans to cool on a wire rack then transfer to a towel on the counter.

Store in ziplock bags or tupperware. You can also freeze these babies and thaw when you need them.

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Pillows of deliciousness.

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Happy Holidays from our family to yours!


    • Claudia's Cookbook says:

      Hi Laurie! Glad the recipe brings back find memories for you! I also have a potato perogy recipe on the blog too that you can check out. Merry Christmas to you too!

  1. Dana says:

    To be completely honest, I don’t like pyrizhky. My family makes them all of the time, but they’ve never really been my cup of tea. My family’s recipe is very similar, so these are sure to please (most) everyone.

    When they’re served at our family gatherings, they tend to have been cut in half and then put on the griddle briefly to let a bit of a brown crunchy crust form on the cut end. (I like them more this way :P)

    If you haven’t had them like that you should give them a try!

  2. Cathy Weremy says:

    Claudia, this recipe is awsome, just to let you know, my baba made these for us for Christmas and Eastrer for many years, as she passed on, 20 years now, no one made these or i tried but not the same. My husband found this recipe and told me to try this one…….”just like baba’s he said”. Thank you for sharing this and our family wishes you a merry christmas and a Happy New Year

    • Claudia's Cookbook says:

      Hi Cathy! Thank you for sharing your family story. I’m so glad you can use this recipe as a guide to re-create your Baba’s cabbage buns! Merry Christmas and Happy New Year to you and your family as well! :)

  3. Diane says:

    Hi just wanted to let you know that I have my moms recipe and when I make them I put melted butter with garlic poured over them and warm in the oven on low heat.We love them up here in canada.

  4. Elaine Starvatow Friedhaber says:

    I’m of Russian and Czech background and we called these “bonics” (phonic spelling). I made potato and cheese filled ones today for Christmas Eve supper called “holy supper” for the first time. My grandmother made them as well as an aunt and after 50 years of not having them I tried and succeeded today.
    Thank you. “Christ is born”

    • Claudia's Cookbook says:

      I will have to try the potato and cheese filled ones! Sounds delicious mad sort of similar to perogies. I’m glad yours turned out! Happy Holidays to you and your family!

  5. Melissa says:

    Made these for Christmas this year. EXCELLENT recipe – turned out fantastic. I too am Ukrainian but have never made these before. Glad that I found this recipe. The dough is fantastic! Thank you!!!

  6. Pamela says:

    Just a small comment about the amount of buns expected. It says 13-14 dozen in the text above the recipe, which seems a lot so I counted the buns on the tray and there seem to be about 36, which is 3 dozen. Looking forward to trying these for our shared Ukrainian meal next week :)

  7. Sharaden says:

    These were so good! I had these years ago and have been trying to duplicate the recipe since then with no luck but now I think I found it! That dough is amazing!! I made the recipe using the boiled sauerkraut method (I’m not a big fan of sauerkraut) and the only slightly negative comment that I received was that the sauerkraut wasn’t very flavourful. The next batch I’m going to dry just draining and rinsing the sauerkraut and see how they turn out. Would you be able to tell me if the sauerkraut in this version is a lot stronger? Thanks!

    • Claudia's Cookbook says:

      Hi Sharaden! Thank you so much for your comments! Yes, if you don’t boil the sauerkraut and just rinse and drain it, you will have a stronger flavour come out in the pyrizhky. It’s delicious – I prefer it not boiled. Let us know how it turns out!

      • Sharaden says:

        The non-boiled version of these turned out much better for the sauerkraut fans. Thank you! I love your recipes! Do you have (or maybe are going to do a post in the future) a recipe for pyrizhky with a meat filling? When the weather starts to cool again, I’m definitely going to try your potato and cheese perogies! Mmmm comfort food.

        • Claudia's Cookbook says:

          Hi Sharaden, I have never tried pyrizhyky with meat filling but that has never stopped us before! I will do some research in the family and see if I can come up with a great recipe for you. Thanks for the feedback!

  8. Diane says:

    Hello there! I am looking for a recipe for a dish I remember my grandma making when we would visit as young children. I would call them buns in cream – little buns stuffed with cottage cheese and fresh dill, baked in cream. My grandma and parents have all passed away, and my sibling have also never made these but remember eating them of course. I’d love to make them for our Easter dinner this year, we have made perogies already and are going to do some other dishes we grew up with. So excited. Can you help me with the buns and cream? Thanks, Diane.

    • Claudia's Cookbook says:

      Hi Diane! I know there are different versions of Pyrizhky that include cream. I don’t think my Baba or Mom have made what you have described but I can definitely do some research for you! Claudia has tons of Ukrainian cookbooks so there must be a recipe in one of them that is what you describe. I will keep you posted!

    • Claudia's Cookbook says:

      Hi again Diane – I just sent you an email to the address you supplied in the comments with a recipe for Cottage Cheese Buns! Let me know if you try it out!

      • Claudia's Cookbook says:

        Hi Lisa, I will send you an email with the recipe to your email you supplied here in the comments. Looks like we will have to actually post the recipe soon on the blog!

  9. charlene devost-boutot says:


    I would greatly appreciate receiving recipes (meat filling). I wish to pleased my future son-in-law (Chad) his deceased baba (grandmother) was making this dish during his childhood, he has fond memories. Hope you can help me.
    I am a French Canadian, never cook Ukrainian dish. Willing to try. THANKS!

    • Claudia's Cookbook says:

      Hi Charlene! We have received a few request for meat filling. Although I never grew up on it, we will find a great recipe to post on the blog soon! Thank you so much for your request and good luck impressing your future son-in-law with your kitchen skills! :)

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