Filling for cabbage carrot onion pies with egg

In the preparation of this filling option is extremely simple, which is very convenient when there is not a lot of time.

First of all, we boil hard-boiled eggs. To do this, wash them, put them in a saucepan, pour water so that they are completely covered with it. We put the pan on high heat and wait for the liquid to boil. Reduce the heat to a minimum and cook the eggs for 10 minutes. After that, we pour cold water over the eggs, waiting for them to cool down. Then we peel and cut them into small cubes.

While the eggs are cooking and cooling down, you can continue cooking. It is necessary to clean the vegetables, wash them thoroughly and do the following simple steps with them: finely chop the onion, grate the carrots on a coarse grater, chop the cabbage thinly.

Next, take a deep frying pan or saucepan, pour in a tablespoon of vegetable oil and leave to warm up for a couple of minutes. When the oil heats up, pour the onion and carrot into the pan. Stir occasionally, let the vegetables fry for 5 minutes until they become soft. After that, immediately add the chopped cabbage, mix everything, reduce the heat and leave the vegetables to simmer for 15-20 minutes. The vegetables are ready when the cabbage has decreased in volume and has become soft.

The next step is vegetable filling. Put the cabbage and vegetables in a bowl, add chopped eggs and spices to taste. We cut the green onion and also send it to our filling. Mix thoroughly.

In addition to salt and pepper, you can season the filling with any favorite spices. For example, Svan salt is well suited. However, you should not get carried away. A couple of pinches will be enough. If you overdo it, spices can kill the taste of vegetables. In general, everything is good in moderation.

Before adding the filling to the pies, be sure to give it time to cool down.

Voila! And the incredibly delicious filling is ready!