Cabbage scones – Káposztás pogácsa

by | Apr 29, 2022 | Breads, buns & biscuits

Cabbage is a versatile vegetable: it can be stuffed, braised, combined with noodles, and it can also be used as a filling for scones. Cabbage scones are made from a yeasted dough, which is layered with a savoury white cabbage filling.

Cabbage scones
Cabbage scones – Káposztás pogácsa – photo:


For the filling:

  • A medium head of white cabbage (approx 1,3-1,5 kg / 2 3/4 – 3 1/3 lbs)
  • 2-3 tbsp lard
  • 1 tsp salt
  • black pepper to taste

For the dough:

  • 1 kg (~8 cups) flour + 1 tbsp flour for the yeast
  • 250 g (~1 cup) butter
  • 120 g (~1/2 cup + 3/4 tbsp) lard
  • 40 g (~2 1/3 level tbsp) salt
  • 1 egg + 1 egg for brushing the scones
  • 100 ml (~1/2 cup) lukewarm milk
  • 1/2 tsp sugar
  • 50 g fresh yeast (5 tsp dry yeast)
  • 450 g (~1 lb) sour cream

First prepare the cabbage filling. Discard any wilted or damaged outer leaves, cut the cabbage into quarters and shred with a box grater on the side with large holes. In a saute pan heat lard, add cabbage and cook over medium heat – while stirring constantly – until tender. Season with salt and pepper. Set aside and let it cool completely.

In a small bowl combine yeast, sugar, a tablespoon of flour and lukewarm milk, and leave it to proof.

Rub lard and butter into the flour, then stir in salt. Add 1 egg, activated yeast and sour cream and knead until smooth. Cover and let it rise for 50 minutes.

On a floured surface roll out the dough into a thin rectangle. Spread 3/4 of the cabbage filling on the dough, then fold the dough as you can see below.

Spread the rest of the filling on the top of the dough, and fold again.

Turn the dough upside down, cover and let it rest for 15 minutes.

Roll out the dough 1,5-2 cm / 0,5-0,75 inch thick. With a knife score the top diagonally, and cut out 4-5 cm / 1,5-2 inch scones. Place them on a baking sheet lined with parchment paper and brush top with beaten egg. Leave them to rest until you preheat the oven to 220°C / 428°F. Bake the cabbage scones for 15-16 minutes or until golden brown.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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