Fresh Cabbage Filling

4 servings

30 minutes

Fresh cabbage filling is a true classic of European cuisine, combining simplicity and exquisite taste. Its history goes back centuries when cabbage was one of the most accessible and popular vegetables. Tender, juicy, and slightly sweet, this filling becomes an ideal addition to pies, kulebyakas, or even pastries. Blanched and sautéed white cabbage acquires softness and a light caramelized note. Adding boiled chopped eggs gives the filling tenderness, while a teaspoon of sugar slightly enhances the natural sweetness of the cabbage. It is perfect for both everyday dishes and festive tables, delighting with its rich texture and harmonious flavor.

Energy value per serving

• Calories: 350.6
• Proteins: 16.6g
• Fats: 20.5g
• Carbohydrates: 23.9g

Ingredients

• White cabbage: 2 kg
• Chicken egg: 4 pc
• Vegetable oil: 3 tbsp

Cooking steps

1. How to prepare all the ingredients.

2. Clean and chop the cabbage, blanch it in boiling water, drain it in a sieve, rinse with cold water, and squeeze out firmly.

   Required ingredients:

   • White cabbage: 2 kg

3. Add to the pot with melted butter.

   Required ingredients:

   • Vegetable oil: 3 tablespoons

4. Fry for 10-15 minutes, stirring to prevent the cabbage from burning, then add boiled chopped eggs, salt, and a teaspoon of sugar.

   Required ingredients:

   • Chicken egg: 4 pieces