These typical Romanian cabbage pies or placinte cu varza are filled with cabbage and lots of dill and served with smetana or sour cream.
Try making these Romanian cabbage pies, or placinte cu varza, to enjoy an authentic taste of Romanian cuisine.
These types of pies have a long tradition in Romania and the Republic of Moldova.
The Romanian word "placinta" comes from the Latin "placenta," a term used by Cato the Elder, a Roman senator around 200 BC, to describe a cake with layers of dough, cheese, and honey.
Modern Romanian cheese pies can be savory or sweet. Romanian placinte cu branza are small flatbreads filled with a cheese and herb mixture, then fried. Today's Romanian cabbage pie, or placinte cu varza, is the vegan version of those cheese-filled pies. Try this Savory Cheese Pie with Quark, too.
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Recipe ingredients
Ingredients for the dough: All-purpose flour, instant dry yeast, salt, sugar, and lukewarm water.
White or green cabbage
Dill: Fresh dill is best for this recipe, but you can substitute frozen dill (use 2-3 tablespoons). Don't use dried dill; it won't work.
This version is vegan, but you can add crumbled feta cheese to the cooled cabbage filling if you like.
See the recipe card for full information on ingredients and quantities.
How to make Romanian placinte?
Make the yeast dough
The pies are easier to make than you might think, especially if you use a food processor or stand mixer to knead the dough. If not, kneading by hand for about 10 minutes will still get the job done.
- Step #1: In a large bowl, combine the dry dough ingredients. Gradually add lukewarm water, mixing with a spoon until the flour is incorporated. Knead the dough for about 10 minutes or until it stops sticking too much, flouring your hands if needed.
- Step #2: Cover the bowl with a cloth and let it rise in a warm place for about 1 hour or until doubled in size.
- Alternatively, use a food processor or stand mixer to knead the dough for about 4-5 minutes.
Form the pies
- Step #1: After the yeast dough has risen, knead it again very shortly.
- Step #2: Divide it into 10 parts and form 10 balls. Roll each ball into a thin circle. Only sprinkle the working surface and rolling pin with a little flour if necessary.
- Step #3: Place some filling in the middle of the circle.
- Step #4: Form a pocket by bringing together all the sides of the circle and pressing lightly to seal the pocket.
- Step #5: Roll again with the rolling pin to obtain a flat pie.
- Step #6: Place the pies on a piece of baking paper and let rest for 10 minutes.
Cook the pies
- Step #1: Heat a bit of oil in a large nonstick pan. Fry the Romanian placinte for about 2-3 minutes on each side.
- Step #2: You will have to work in two or three batches. Add some more oil between the batches if necessary.
Storage
Keep them wrapped in a clean towel at room temperature for 1-2 days.
Refrigerate them for 3-4 days or freeze them in airtight containers for up to 3 months.
Reheat them in a skillet on the stovetop, adding a bit of oil and flipping them regularly, or reheat them in the preheated oven for about 10 minutes or until warm.
How to serve?
Serve these placinte warm as a main dish with a tomato and onion salad. If you prefer not to keep it vegan, top the cabbage pies with smetana, sour cream, or crème fraîche. Smetana is similar to crème fraîche and sour cream.
They’re also great for packing as a picnic item or for your work lunch the next day.
Romanian Cabbage Pies – Placinte cu varza
Equipment
- Stand mixer optional
- Food processor optional
- Large skillet
- Rolling Pin
Ingredients
- 500 g all-purpose flour 4 cups + 2 tablespoons, Note 1
- 1 teaspoon fine sea salt
- 2 teaspoons instant dry yeast Note 2
- 1 teaspoon granulated sugar
- 250 ml lukewarm water 1 cup
- 500 g white cabbage 1 lb
- a smallish bunch of dill
- 2 tablespoons oil
- 1 teaspoon fine sea salt and black pepper
- 4 tablespoons oil for frying
Instructions
Dough:
- Mix and knead: In a large bowl, mix the flour, instant dry yeast, sugar, and salt. Then, slowly start adding the lukewarm water, mixing with a spoon until the flour is incorporated. Knead the dough for about 10 minutes or until it stops sticking too much to the bowl, flouring your hands from time to time, if necessary.500 g all-purpose flour/ 2 cups + 2 tablespoon + 2 teaspoons instant dry yeast + 1 teaspoon granulated sugar + 1 teaspoon fine sea salt + 250 ml lukewarm water/ 1 cup
- Stand mixer: Alternatively, you can prepare your yeast dough in the stand mixer using the appropriate kneading accessories and kneading for about 4-5 minutes.
- Let rise: Cover the bowl with a kitchen cloth and let rise in a warm place for about 1 hour or until doubled in size.
Cabbage filling:
- Prepare cabbage: Meanwhile, prepare the stewed cabbage. Grate the cabbage roughly or process it in the food processor to obtain a similar result to grating it manually. Add some salt (be generous) and pepper, and leave for about 15 minutes. 500 g white cabbage/ 1 lb + 1 teaspoon fine sea salt and black pepper
- Stew cabbage: Heat the oil in a large non-stick pot or Dutch oven and stew the cabbage until soft, about 15-20 minutes. Adjust the taste, generously, with salt and pepper, and stir in the finely chopped dill. Leave to cool slightly until you prepare the rest.2 tablespoons oil + a smallish bunch of dill
Form the pies:
- Roll dough: Knead the risen dough shortly to bring it in shape again. Divide it into 10 parts and form 10 balls. Roll each ball into a thin circle. I did not require extra flour for rolling but sprinkle the working surface and the rolling pin lightly with flour if the dough sticks.
- Form pies: Place some filling in the middle of the circle and form a pocket by bringing together all the sides of the circle and pressing lightly to seal the pocket. Roll the pocket again to make it flat. See the pictures above!
- Rest: Place the pies on parchment paper and let rest for 10 minutes.
Cook:
- Fry: Heat 1 tablespoon oil in a large non-stick pan. Fry the pies for about 2-3 minutes on each side. You will have to work in two or three batches. Add some more oil between the batches if necessary.4 tablespoons oil
- Keep the pies warm in the lightly heated oven. Serve them immediately with sour cream and tomato and onion salad, or eat them at room temperature as a snack.
Notes
- Measurements: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients when baking; it guarantees the best results.
- Yeast: You can use active dry yeast instead. Sprinkle it in 5 tablespoons of the lukewarm water you've measured already and let it stand for 5 minutes until foamy. Mix with the rest of the ingredients and proceed with the recipe.
Sissi says
They look fabulous! I'm not from the US, but for me the first thought was "pancakes". Though pancakes are never stuffed... It's always difficult to translate foreign culinary vocabulary.
The dough looks soft and fluffy, a bit like naans... I must try making them one day!
Marvellina @ What To Cook Today says
My best friend is also a Romanian and she was just sharing with me last week about the tradition of fasting, which I didn't aware of before. Interesting the thing you learn everyday. I love this stuffed pie/flatbread. Looked so good. I would have trouble staying away really!
Azu says
These pies/flatbreads look very yummy!!! I would definitly give them a try. I had never heard before about the Greek monks diet, it's very interesting and it makes a lot of sense.
Anca says
I would say it's a stuffed flatbread, not a pie. I had issues with the terminology too. It goes both ways, translating Shepherd's pie with placinta is not very precise either. :))
It looks delicious! x
Angie@Angie's Recipes says
This reminds me of Indian stuffed flatbread. YUM!
mjskitchen says
The Monks' diet sounds very interesting. Thanks for sharing that because it sounds like a great way to introduce new recipes and eat healthy throughout the week. These cabbage pies are very unique and look fabulous. Love having my vegetables with bready stuff. 🙂