|Chopped green cabbage||5 Cup (80 tbs)|
|Onions||2 , chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||2|
|Minced dill||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Pastry sheet/Raised dough for pirozhki||1 , unbaked, made with 2 cups flour|
1) In a bowl, sprinkle salt on the chopped cabbage and mix well. Let the mixture rest for 15 minutes.
2) Squeeze the cabbage to get out all its juices.
3) Transfer the cabbage into a colander and pour boiling water over it.
4) Keep the colander aside for 30 minutes till all the water has drained out.
5) Preheat the oven to 425°F. Grease and flour a baking sheet.
6) In a saute pan, melt butter or margarine. Saute the onions. Add in the cabbage next. Cook for about 30 minutes without letting them brown.
7) Mix in the hard-cooked eggs and minced dill. Let the mixture cool down.
8) Take the pastry sheet and roll it out to 1/8-inch thickness. Cut the sheet into 12 equal pieces of 4X5-inches.
9) Place the cabbage filling in the centre of each pastry piece. Moisten the edges and fold over, sealing the edges shut.
10) Place the pastry fillings on a cookie sheet. Bake for about 30 minutes until they turn slightly brown.
11) You may also bake the cabbage filling in a 8-inch pie pan lined with the pastry sheet. Bake for 25 minutes until the top browns. Cut the pie into wedges.
12) Serve the Cabbage Pirozhki with a dipping sauce.