If you want to make a juicy, flavorful and incredibly tender cabbage filling without fuss or extra water, this recipe is definitely for you. You only need simple ingredients, and the result is so delicious that the pie disappears from the table as soon as it cools.
You will need:
White cabbage – 400 g
Onion – 1 pc.
Egg – 1 pc.
Salt – a pinch
Vegetable oil – 1 tablespoon
How to cook:
- Chop the cabbage into thin strips. Do not overcook, it should remain slightly crispy.
- Finely chop the onion and lightly fry it in vegetable oil until transparent.
- Add cabbage, simmer for 5-7 minutes over medium heat, stirring. Drain off excess liquid if any appears.
- Let the filling cool completely.
- Beat in the egg, add salt and stir until smooth. The egg will bind the entire mass, and the filling will not leak out during baking.
- Place the finished filling into the dough.
A pie with this filling will turn out juicy, but not wet, with the slight sweetness of cabbage and the subtle aroma of onions. It holds its shape perfectly, does not fall apart and remains tasty even the next day.
The same filling can be used for pies, chebureks or open flatbreads.
Bon appetit!
