Cabbage Filling for Hand Pies

Cooking method

1. Step 1:

   

   Prepare the ingredients from the list. Let's go with cabbage filling made with hard-boiled eggs. My grandmother often baked and fried pies with this filling, and everyone loved them. First, hard-boil the eggs - about 12-15 minutes from when the water boils - then cool, peel, and finely chop them with a knife.

2. Step 2:

   

   For this filling, it's best to use young, juicy white cabbage, since we won't be cooking it - it goes in raw. Remove the outer dry and dirty leaves from the head. Cut out the core and chop the cabbage into a few pieces so it's easy to process in a food processor or blender.

3. Step 3:

   

   My grandmother and mother still use a wooden trough and a hand chopper to mince cabbage, and even after trying modern tools that make the job easier - a blender and a food processor - they won't give up their hand chopper. They insist that hand-chopped cabbage makes a much better, tastier, juicier pie filling. So if you have these tools, by all means use them.

4. Step 4:

   

   I chopped the cabbage in a blender. Put the chopped cabbage in a deep bowl and squeeze out the excess juice.

5. Step 5:

   

   Add the chopped eggs and salt to taste. Melt the butter in the microwave, let it cool to room temperature, then pour it into the cabbage filling and stir.

6. Step 6:

   

   The pie filling is ready. If you like, you can add finely chopped fresh herbs. Now just make or use prepared dough, shape the pies, and fry or bake them. Both yeast and unleavened dough work for this filling, and the pies are delicious whether fried in a skillet or baked in the oven. Enjoy!