Cabbage filling for pies
4 servings
50 minutes
Cabbage filling for pies is a traditional Russian recipe passed down through generations. Tender white cabbage, simmered slowly, gains softness and a sweet taste, harmoniously complemented by hard-boiled eggs. A light saltiness reveals all flavor nuances, making the filling perfect for homemade pies. This filling is not only nutritious but also versatile: it pairs well with both yeast and puff pastry. These pies are often made for family lunches, and the aroma of cabbage and dough evokes warm memories of home comfort. The simplicity of ingredients highlights the essence of Russian cuisine—using accessible products to create delicious, hearty, and soulful dishes.
1
Finely chop the cabbage, place it in a pot, add water and oil, and mix. Cover with a lid, set on low heat for 40 minutes, stirring constantly.
- White cabbage: 500 g
- Sunflower oil: 2 tablespoons
- Water: 2 tablespoons
2
We boil the eggs hard and chop them finely.
- Chicken egg: 4 pieces
3
Cool the prepared cabbage to room temperature, then add the chopped eggs.
- Chicken egg: 4 pieces
- White cabbage: 500 g
4
Let it sit for an hour before use so the mixture doesn't release water.
- Salt: to taste
