Posted in : Bread, Sides on by : MikeZ

Print Share


Soft Bread stuffed with Cabbage, Potato & Onion, or Sauerkraut. Recipe makes Two Finished Rounds.
Difficulty: Medium
Cuisine Eastern European
Keyword Breads
Method Oven


  • Rolling Pin
  • Large Mixing Bowl


  • ¾ cup scalded milk
  • 1 tsp. salt
  • 4 Tbsp. sugar
  • 3 Tbsp. shortening
  • 3 cups all-purpose flour
  • 1 egg - beaten
  • ¼ oz. Packet of Dry Yeast
  • ¼ cup lukewarm water - 105 F

Cabbage Filling

  • 1 medium head cabbage - chopped fine, sauteed in butter until soft

Potato Filling

  • 3 medium potatoes - mashed with no added liquid
  • Chopped chives
  • 1 egg - beaten
  • shredded cheddar cheese - to taste (Optional)

Sauerkraut Filling

  • ½ Lb. sauerkraut - drained, sauteed in butter for 5 minutes


  • Make filling of your choice, cool.
  • Preheat oven to 375°F.
  • In large bowl, pour milk over salt, sugar, and shortening. Cool to lukewarm.
  • Dissolve yeast in lukewarm water.
  • Add egg to lukewarm milk mixture. Add yeast/water mixture. Add about half the flour. Beat well. Add remainder of flour. Beat well. Turn out onto floured board and knead about 5 minutes.
  • Place in greased bowl and let rise until doubled in bulk – 1½ to 2 hours approx.
  • Divide dough into 2 portions. Flatten/roll out one piece to about 1/2-inch thickness. Place desired filling in center. Draw up outside edges of dough to encase filling and pinch together to cover filling. The end result should look like a giant Wonton.
  • Roll this “pouch” out gently to about 3/4" thick. Filling should remain inside dough. Think of a disk with the filling completely contained inside. Follow the same method for remaining half of the dough.
  • Place each disk on a greased cookie sheet. Let rise about 1½ hours.
  • Bake for 20 to 30 minutes.
  • When done, serve warm slathered with butter or sour cream. May also be brushed with heavy cream and sprinkled with sugar.


Keep your board and rolling pin well floured when rolling out the “pouch” of filled dough and roll gently to keep any filling from breaking through.
You can flip the pagach halfway through baking if desired.

Copyright © 2021 – 2024 – Mike Zets, Sylvania, Ohio USA – All Rights Reserved


error: Sorry. That function is not available.