Cabbage, Carrot, Onion, and Egg Filling for Hand Pies
A savory, satisfying filling to treat your family! Cabbage-and-egg filling for hand pies isn't just the most budget-friendly option — it's also the most versatile. Almost everyone loves a cabbage filling in baked goods, and adding egg makes it even more nourishing, since eggs are a great source of protein.
Victoria
Recipe author
Cabbage, Carrot, Onion, and Egg Filling for Hand Pies
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
3 g
Fats 25 %
3 g
Carbohydrates 50 %
6 g
75 kcal
GI:
100
/
0
/
0
- This filling is about as simple as it gets, which is a real plus when you're short on time. Start by hard-boiling the eggs: rinse them, put them in a pot, and cover with enough water to submerge them completely. Bring to a boil over high heat, then reduce to low and cook for 10 minutes. Rinse the eggs under cold water and let them cool, then peel and cut them into small cubes. While the eggs cook and cool, keep going with the rest. Peel and rinse the vegetables, then prep them: finely chop the onion, grate the carrots on the coarse side of a box grater, and thinly shred the cabbage. Set a deep skillet or sauté pan over the heat, add a tablespoon of vegetable oil, and let it warm for a minute or two. Once hot, add the onion and carrots. Stir occasionally and cook for about 5 minutes, until softened. Add the shredded cabbage, stir, lower the heat, and let everything braise for 15-20 minutes. The vegetables are ready when the cabbage has cooked down and gone soft. Transfer the vegetables to a bowl, add the chopped eggs, and season to taste. Chop the green onion and stir it in too. Mix well. Beyond salt and pepper, feel free to add any spices you love — a pinch of Svan salt works nicely here. Just don't overdo it; a couple of pinches is plenty, or the seasoning can overpower the vegetables. Everything in moderation. Always let the filling cool before using it in your pies. And there you have it — a wonderfully tasty filling!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
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