How to make cabbage stuffing. Stuffing for cabbage pies: traditional recipes. The classic recipe for stuffing for cabbage pies

Cabbage pies can be prepared in many ways and surprise your loved ones with new combinations of flavors and presentation every time. From this article you will learn how to make cabbage filling for pies and rolls.

Braised cabbage with onions

The recipe for this dish is indispensable for novice cooks or young housewives. The fact is that young cabbage cooked in this way can be served as a side dish or a warm salad. The filling for cabbage pies is prepared as follows:

To make your pastries more satisfying and tasty, we recommend making the filling combined. But do not forget that it is put in pies only in finished form. Cabbage filling for pies with minced meat is prepared as follows:

• Take two or three onions, peel them and cut into cubes.
• Wash and peel one carrot. Grate it on a thin grater as is usually done for Korean carrots.
• Cut fresh forest mushrooms or champignons (350 grams) into cubes.
• Heat up a frying pan and fry the vegetables. After a few minutes, add mushrooms to them and continue cooking.
• Chop 500 grams of cabbage into thin strips, scald with boiling water and simmer in a separate bowl under the lid until soft.
• 300 grams of mixed minced meat (you can take pork and beef in half), fry in a small amount of vegetable oil, salt and pepper.
• When all the products have cooled, they need to be mixed, if necessary, add salt or spices.

This cabbage filling is perfect for pies cooked in the oven or fried in a pan. To save time, you can split the dough in two and make one large pie.

A pie with cabbage. Stuffing (recipe) with egg and onion

This dish will take you back to your childhood, when your mother or grandmother cooked a delicious pie with the classic cabbage-egg-onion filling. To prepare this wonderful dish, you need:

• Cut three or four onions into half rings and fry them in a pan until translucent.
• Shred one small head of cabbage with a special knife so that you get a thin straw.
• Boil, peel and chop five chicken eggs.
• Pour boiling water over the cabbage and cook in a small amount of water until soft. When it's ready, season with salt and pepper.
• Drain the water through a colander and rinse the cabbage with cold water. To get rid of excess liquid, wring out the workpiece with your hands and put in a pan with onions. Heat the vegetables together and let them cool.
• Mix all the products, salt and add your favorite spices to them.

The cabbage filling for pies prepared according to this recipe can be perfectly stored in the freezer and will not lose its flavor when defrosted.

Sauerkraut filling

The recipe for this filling will help you out in the winter, when you can use hand-made blanks. You can prepare it as follows:

• Grate washed and peeled carrots on a medium grater, and cut one onion into half rings.
• Fry vegetables in a pan.
• Rinse 300 or 400 grams of cabbage under running water, squeeze and put in a pan.
• Simmer vegetables over low heat until cooked, and at the very end, salt and pepper.

The savory cabbage filling for oven-baked pies is ready to use as soon as it cools down a bit.

Stuffing cooked in a slow cooker

As you know, progress does not stand still, and you must definitely use its fruits. Therefore, we suggest you prepare an original filling using modern technology. The peculiarity of this recipe is that we will use both fresh and sauerkraut. So, let's begin:

• Take 400 grams of sauerkraut, rinse, chop with a knife if necessary.
• 400 grams of fresh cabbage and one onion also need to be finely chopped.
• Pour a little vegetable oil into the bowl of the multicooker and heat it up slightly using the “Frying” program.
• After that, put sauerkraut, onion in it and cook until the excess liquid has evaporated. Remember that the filling must be stirred periodically.
• When the vegetables are ready (determine this by eye), you can put fresh cabbage, any seasonings and tomato paste on them.
• Set the program "Extinguishing" for about half an hour. After that, you need to try the filling and, if necessary, extend the cooking time.

Ready-made cabbage can serve not only as a filling for delicious pies, but also become an independent dish. It is perfect for those who are fasting or trying to limit fatty foods.

Filling for puff roll

If you do not know what to cook for a traditional family tea party, then try this recipe. By the way, you can prepare the cabbage filling for the future, freeze and get it as needed. For this you need:

• Forks of cabbage (about three kilograms) chop with a knife or in a food processor. Boil until tender, then drain off excess water.
• Cut three or four onions into half rings, salt, add sugar and simmer until soft. After that, you can put cabbage and a little butter here.
• Let the vegetables cool, and then mix them with chopped eggs (five pieces) and herbs. Season the filling with salt and pepper.

Now you can start making the roll. To do this, defrost the plates of ready-made puff pastry (you can buy it at any supermarket), roll it out, brush with vegetable oil. Put the filling on the dough in an even layer, sprinkle it with breadcrumbs and roll it into a roll with a napkin. Bake the dish in the oven on a baking sheet covered with baking paper. The cake can be greased with an egg and sprinkled with sesame seeds.

Conclusion

It would seem that the filling for cabbage pies is prepared very simply. However, the result of your culinary work will depend on its taste and quality. Therefore, try to find recipes that you and your loved ones will like.

Cabbage filling for pies is well-deservedly popular with our hostesses. It cannot be otherwise, because it is an inexpensive and healthy vegetable that can always be found in the store.

The filling for sauerkraut pies is also delicious. How to cook this component of the pie correctly? How to make stuffing from cabbage pies really tasty? We will help you find answers to these questions.

There are a large number of recipes for making cabbage fillings for pies, but there are a few general culinary rules that we will recall. When choosing this vegetable for pies, it is better to take a small but dense head of cabbage. Before cooking, be sure to clean it from spoiled leaves, thick stems, rinse, remove the stalk.

Remember: the taste depends on how you cut the vegetable.

You can chop, that is, cut it thinly, with an ordinary knife, or you can do it with the help of a special device - a shredder. Onions are usually added to the cabbage filling.

If the filling is made without heat treatment, then the onion is simply chopped, if the filling is stewed or fried, then the onion must also be fried. Ideal seasonings for her are salt and sugar, pepper, parsley.

Recipes for fresh cabbage fillings

Fresh cabbage filling is the simplest. We'll tell you how to cook it. We need one medium head of cabbage, a couple of boiled chicken eggs, greens, salt. Salt the chopped vegetable and knead with your hands so that the juice stands out. Finely chop the parsley and egg, mix all the ingredients. Delicious stuffing is ready. It is suitable for both baked in the oven and fried pies. If there are no chicken eggs at home, then you can cook the filling without them.

If you have more time left, then another recipe for the stuffing with cabbage and egg will do. Put the shredded cabbage in a pan with butter or vegetable oil and fry until half cooked. In this case, the pies will crunch nicely. You can bake kupasta in the oven at a temperature of 180-200 ° C.

In this case, the pan must be closed with a tight lid and placed on the lowest shelf. When ready, remove from oven, cool, add chopped egg, fried onion, salt to taste. Remember: if you salt a hot filling or do it before cooking, it will give a large amount of juice. In this case, the cabbage will turn out watery, which will adversely affect the taste and quality of baking.

If for some reason fried foods are contraindicated for members of your family, then adopt the following recipe. Cut the head of cabbage into pieces lengthwise and boil in hot salted water for 7-8 minutes. Then recline in a colander, squeeze lightly, chop finely. Add chopped hard-boiled egg, fried onion, mix. In this case, for 800 g of cabbage you will need 2-3 onions, 2 hard-boiled chicken eggs.

Some housewives prefer to cook cabbage filling without eggs. How to cook it, we will also tell. In this case, you can choose the filling with carrots and tomato paste.

For cooking you will need:

• medium head of cabbage (weighing about 1 kg);
• 2-3 bulbs;
• 1 medium carrot;
• 6 art. spoons of tomato paste;
• vegetable oil for frying;
• salt, sugar;
• red and black ground pepper;
• Bay leaf.

Chop the cabbage, mash with your hands to make it softer. Wash and peel carrots and onions. Carrots can be chopped or grated on a coarse grater. Onion cut into cubes. Pour a little vegetable oil into a large frying pan, fry the onions and carrots. Add cabbage, mix well so that the frying is evenly distributed over the cabbage.

Dilute tomato paste in a glass of warm boiled water. Pour into the filling, add 1 more glass of water. Simmer for 12-15 minutes, stirring occasionally, do not cover. Add salt, sugar, bay leaf, a pinch of red and black pepper and continue to simmer until the liquid evaporates. Please note that there are no eggs in this recipe, but the filling will still be satisfying.

For those who like to conjure at the stove, we offer another version of the filling with cabbage and an egg. We start preparing it with the processing of onions. 3-4 onions cut into thin half rings and put in a pan with a small amount of vegetable oil, put on the stove, salt, you can add sugar, and simmer until soft and translucent.

While the onion is stewing, put the thinly chopped cabbage into a saucepan and pour boiling water over it, salt, bring to a boil and cook for 5 minutes. Drain in a colander, rinse with cold water. If the onion is ready by this time, then we take a handful of cabbage, wring it out of moisture and put it in a pan with onions. It will take a long time to tinker, but the result is worth it.

Add a piece of butter to the cabbage, put the pan on the fire and wait for the butter to disperse. Remove from the stove, cool, add finely chopped greens and hard-boiled eggs. Salt, you can pepper with black pepper. The beauty of this filling is that it can be stored frozen.

Sauerkraut Stuffing

Sauerkraut is very healthy, as it contains a large amount of vitamin C. This dish is popular in Russian cuisine.

To prepare the sauerkraut filling, you need:

• sauerkraut - 1 cup;
• vegetable oil - 2 tbsp. spoons;
• onion - 1 pc;
• salt, sugar to taste.

Cabbage before cooking must be washed in warm water and scalded with boiling water to remove excess acid. Then you need to put it in a pan, add vegetable oil, fried onions and, stirring, simmer until tender.

After cooling, add salt, sugar to taste, chopped greens, chopped hard-boiled egg. You can make a filling with sauerkraut and mushrooms. How to cook it? Here is the prescription. For 500 g of cabbage you will need 5-6 dried mushrooms.

Mushrooms must first be boiled, squeezed, passed through a meat grinder or chopped in a food processor. Stew cabbage scalded with boiling water until half cooked, then add finely chopped fried onions, mushrooms, sugar and pepper to taste.

You were able to make sure that the stuffing for cabbage pies is simple. Even a young hostess can cook it.

The main thing is to remember that it should be quite juicy and you need to cook it on the same day you bake the pies. And which recipe you choose depends on your skills and culinary preferences.

Cabbage - 1 head

Onion - 3-4 large heads.

Boiled eggs - 5 pcs

Butter - 100 gr

Salt, pepper - to taste

Greens: green onions and dill

How to cook

1. So: first of all, we will clean the onion and cut it into thin half rings, put it on a quiet fire, with a little vegetable oil, add a little salt and add a pinch of sugar. Let it simmer until soft and translucent.

2. In the meantime, put a full kettle on the stove (or turn on an electric one) and chop the cabbage thinly, with lace, as my grandmother used to say. Put the cabbage in a saucepan, pour boiling water over it and salt well.

3. Put on a strong fire, bring to a boil and let it boil for 5 minutes. Immediately remove the pan from the heat, drain the cabbage into a colander and rinse with running cold water. Let's run.

4. By that time, the bow had become the way we needed it. We take a handful of cabbage and squeeze out the moisture properly, the work is not easy, but the result is worth the effort. We put the resulting "lumps" in a pan with onions.

5. Break the cabbage with a wooden spatula or spoon, add pieces of butter and return the pan to the fire, simmer for just a couple of minutes so that the oil disperses.

6. Remove from heat and let cool completely. In the meantime, finely chop the greens and fairly large hard-boiled eggs. Mix with cabbage.

7. If necessary, add salt to taste and season with ground black pepper.

Bon appetit to you and your loved ones! BY THE WAY!!! The cabbage filling prepared in this way can be frozen for future use, after thawing it does not lose its taste.

Recipe step by step photos

2. Put the pan on a quiet fire, with a small amount of vegetable oil, add a little salt and add a pinch of sugar. Let it simmer until soft and translucent.

3. In the meantime, put a full kettle on the stove (or turn on an electric one) and chop the cabbage thinly, with lace, as my grandmother used to say.

4. Cut the chopped cabbage across into pieces about 2-3 cm. so that from the pie, when biting, the cabbage does not stretch.

5. Put the cabbage in a saucepan, pour boiling water over it and salt well. Put on high heat, bring to a boil and let boil for 5 minutes.

6. Immediately remove the pan from the heat, drain the cabbage into a colander and rinse with running cold water. Let's run.

7. By that time, the onion had become the way we needed it.

8. We take a handful of cabbage and squeeze out the moisture properly, the work is not easy, but the result is worth the effort.

9. Put the resulting "lumps" in a pan with onions.

10. With a wooden spatula or spoon, break the cabbage, add pieces of butter and return the pan to the fire, simmer for just a couple of minutes so that the oil disperses.

11. Remove from heat and let cool completely. In the meantime, finely chop the greens and fairly large hard-boiled eggs. We mix with cabbage, if you add an egg to hot cabbage, then the yolk will “disperse” and you will not find it in the filling! Add salt to taste if necessary and season with ground black pepper.

vcusnyshka.ru

Ingredients

• 500 g flour;
• salt - to taste;
• 2 tablespoons of sugar;
• 22 g dry yeast;
• 250 g butter;
• 400 ml of milk;
• 1 head of cabbage;
• 4 eggs.

Cooking

Sift the flour, add ½ tablespoon of salt, sugar and yeast to it, mix thoroughly. Put the butter into the flour and knead with your hands into large crumbs. Pour in 250 ml of milk and mix until smooth. Cover the dough with a towel and leave in a warm place for 40-60 minutes.

Cut the cabbage into small strips and place in a frying pan with hot oil. Fry over high heat for about 10 minutes, stirring occasionally. Then reduce the heat, pour in the remaining milk and simmer for another 20-30 minutes. Salt the cabbage to taste. 3 hard-boiled eggs, cool, peel and cut into small cubes.

When the dough has risen, roll it out into two layers. One of them must be larger than the other. Put a larger layer of dough on the bottom of the baking dish, spread cabbage and eggs over it and cover with a second layer.

Bring the edges of the dough together firmly and poke a few holes in the surface of the pie with a fork. Brush the pie with beaten egg and bake in a preheated oven at 180°C for 30 minutes.

vkusnoblog.net

Ingredients

• ½ head of cabbage;
• 1 carrot;
• 300 g of champignons;
• salt - to taste;
• ¼ bunch of green onions;
• 500 g;
• 1 egg.

Cooking

Heat up the oil in a frying pan. Cut the cabbage into small strips, grate the carrots, and cut the mushrooms into thin slices. Add these ingredients to the skillet and cook, stirring occasionally, for about 15 minutes.

Add salt and chopped onion to the finished filling and mix. Roll out the dough into two layers and place one of them on the bottom of the pie dish. Distribute the filling and cover with another layer of dough.

Bring the edges of the pastry together and brush the pie with the beaten egg. Poke a few holes in it with a fork to release steam. Bake the cake at 180°C for about 25 minutes.

donalskehan.com

Ingredients

• 30 g butter;
• 1 onion;
• 1 head of cabbage;
• salt - to taste;
• 2 tablespoons of flour;
• 350 ml hot;
• 1 ½ teaspoons;
• 150 ml cream;
• 400 g of ham;
• 350 g puff pastry;
• 1 egg.

Cooking

Melt almost all the butter in a pan. Put the onion cut into half rings and fry over low heat for 15 minutes, stirring occasionally.

Coarsely chop the cabbage and place in boiling salted water for 10-15 minutes. The cabbage should not be completely cooked. Then drain the water from it and transfer it to a container with cold water.

In a saucepan, melt the remaining butter over medium heat, add the flour and cook for a minute, stirring constantly. Pour in the broth and stir until it thickens. Reduce heat and simmer for 3-4 minutes. Add salt, pepper, mustard and cream, stir and cook for another minute. Put the ham cubes, cabbage and onion into the sauce, mix well.

Transfer the filling to a rimmed baking dish. Roll out the dough to the size of the mold. Cover the filling with it and press the edges of the dough with a fork. Brush the surface of the pie with beaten egg and bake in a preheated oven at 180°C for 25 minutes.

candy-time.ru

Ingredients

• 200 g flour;
• 100 g butter;
• 2 tablespoons of water;
• salt - to taste;
• 4 eggs;
• 250 g minced meat (you can take any, for example, pork or beef);
• 2-3 tablespoons of vegetable oil;
• ¼ head of cabbage;
• 200 ml cream;
• 50 g of hard cheese;
• ground black pepper - to taste.

Cooking

Mix flour, butter, water, a pinch of salt and an egg until smooth. Wrap the dough in cling film and refrigerate for 30 minutes.

Fry the minced meat in hot oil for 15 minutes. Add finely chopped cabbage and salt to the meat, mix and cook for another 5-10 minutes. Whisk the remaining eggs and cream. Add finely grated cheese, salt and pepper, then stir.

Roll out the chilled dough and place on the bottom of the baking dish, pressing against the sides. Spread the cabbage-meat filling over it and pour over the cheese mixture. Bake for approximately 40 minutes at 180°C.

www.volkovslava/depositphotos.com

Ingredients

• 6 tablespoons of vegetable oil;
• 1 onion;
• ¼ head of cabbage;
• 1 carrot;
• 3-4 potatoes;
• salt - to taste;
• ground black pepper - to taste;
• 200 g sour cream;
• 100 ml of water;
• 1 teaspoon of sugar;
• 600–700 g flour;
• ½ teaspoon baking powder;
• 1 egg.

Cooking

Heat half the oil in a frying pan and lightly fry small strips of onion in it. Put thinly sliced ​​cabbage and grated carrots and cook for a couple of minutes, stirring occasionally. Add diced potatoes, salt and pepper and stir to combine. You can add other seasonings of your choice. Fry for 5-7 minutes, then cool.

Mix the remaining butter, sour cream, water, sugar and a pinch of salt. Sift the flour and add it to the liquid ingredients along with the baking powder. Knead the dough. If it turns out watery, add a little more flour. Leave the dough for 15 minutes.

Then roll it out in two layers to the size of a baking dish. Put half of the dough on the bottom of the mold, spread the filling over it and cover with another layer. Firmly connect the edges, make a few punctures on top with a fork and. Bake the cake at 180°C for about 30 minutes.

povarenok.ru

Ingredients

• 500 g minced meat (you can take any, for example, pork or beef);
• 3-4 tablespoons of vegetable oil;
• 1 head of cabbage;
• salt - to taste;
• ground black pepper - to taste;
• 1 kg of puff pastry;
• 50 g butter.

Cooking

Put the minced meat in a pan with heated oil and fry until golden brown. Add finely chopped cabbage, salt and pepper to the meat, mix and cook for another 15-20 minutes.

Roll out the dough into two layers, one of which should be larger than the other. Put a larger layer on a baking sheet, spread the filling over it and cover with a second layer. Bring the edges of the dough together and poke a few holes in the top with a fork.

Place the tray in a preheated oven at 180°C for 40 minutes. Brush the finished pie with melted butter.

mydeliciousmeals.com

Ingredients

• ¼ head of cabbage;
• 2 carrots;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• 400 ml of kefir;
• 1 egg;
• ½ teaspoon of soda;
• ½ teaspoon of vinegar;
• 300 g flour;
• 1 tomato.

Cooking

Cut the cabbage into small strips and grate the carrots. Put the vegetables in a pan with hot oil, season with spices, mix and cook for 7-8 minutes.

Mix kefir, an egg, a pinch of salt and soda quenched with vinegar. Gradually add flour, stirring constantly. Pour the dough into a deep baking dish, put the filling and tomato slices on top. Bake for 30-40 minutes at 180°C.

kevserinmutfagi.com

Ingredients

• 500–550 g flour;
• 5 g dry yeast;
• 3 teaspoons of sugar;
• salt - to taste;
• 400 ml of warm milk;
• 3 tablespoons of vegetable oil;
• 2 onions;
• 1 carrot;
• ½ head of cabbage;
• 250 g of fish (for example, saury);
• 1 egg.

Cooking

Add yeast, sugar and salt to flour and mix. Pour in the milk and stir again until smooth. Knead the dough with your hands for 10 minutes, cover with a towel and leave in a warm place for an hour.

Heat the oil in a frying pan and lightly fry the onion half rings. Add grated carrots and finely chopped cabbage, season with salt and simmer for 20-30 minutes, stirring occasionally. Mash canned food with a fork, add vegetables to them and mix.

Roll out the dough in two layers. One of them must be larger than the other. Put a larger layer of dough in a baking dish, spread the filling over it and cover with a second layer. Bring the edges together, poke a few holes with a fork and leave for 15-20 minutes.

Then brush the pie with a beaten egg and place in a preheated oven at 180 ° C for 30-40 minutes.

postila.ru

Ingredients

• ½ head of cabbage;
• 2-3 tablespoons of vegetable oil;
• 1 carrot;
• 1 onion;
• several sausages;
• 2 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 1 bunch of parsley or other herbs;
• 500 g puff pastry;
• 1 egg.

Cooking

Finely chop the cabbage and fry in hot oil for about 10 minutes. Add grated carrots, finely chopped onions and sausages, cut into circles. Cook, stirring occasionally, for another 10-15 minutes. Then add chopped garlic, spices and chopped herbs and fry for a couple more minutes.

Roll out the dough in two layers. One of them must be larger than the other. Transfer the larger layer to a baking dish, spread the filling over it and cover with another layer, connecting the edges.

Poke a few holes in the surface of the pie with a fork and brush with beaten egg. Place in a preheated oven at 180°C for 30-40 minutes.

;

1 bell pepper;

2 tomatoes;

600 g minced meat (you can take any);

50 g of rice;

several sprigs of parsley;

a pinch of ground nutmeg;

a pinch of cumin;

salt - to taste;

ground black pepper - to taste;

200 ml vegetable or meat broth;

1 head of cabbage;

2 tablespoons of vegetable oil;

100 g hard cheese.

Cooking

Chop onion and garlic. Finely chop the pepper. Peel the tomatoes and grate. Mix minced meat with prepared vegetables, rice, chopped parsley, spices and half of the broth. Place the filling in the refrigerator for an hour.

Remove the stalk from the cabbage, dip the head of cabbage in boiling water for 5-7 minutes and remove the steamed leaves. Arrange a few leaves in a mold with a removable bottom so that they hang slightly from the edges. Put half of the filling on them, pour in half of the remaining broth and cover with cabbage leaves. Make another same layer with the remaining ingredients.

Brush the pie with vegetable oil, cover with foil and place in a preheated oven at 180°C for about an hour. Remove the foil, sprinkle with grated cheese and bake for another 10 minutes until the cheese is browned.

This stuffing recipe is very quick, very easy, and the cabbage turns out white and tasty.
And why didn't I prepare the filling like this before?.... I recommend it to those who do not know such a filling.

I have already made such a filling many times, thanks to my friend Natalya from the culinary club for the recipe.))
Cabbage turns out delicious, tender, not overcooked, not overcooked, beautiful white.
And after baking pies, cabbage does not lose its qualities, does not turn into porridge and has the same pleasant white color.
And, most importantly, at least for me, that this cabbage can be frozen, and after defrosting it does not lose its taste.
I always prepare this filling for future use, I freeze it more, and then, when I decide to fry or bake pies, I already have the filling ready! Very comfortably! I usually defrost in the evening, just take it out of the freezer and put it on the bottom shelf in the refrigerator, you can also defrost it in the microwave.

What do you need:
Cabbage fork - 1 piece (about three kilograms)
Onion (large) - 3-4 pcs.
Boiled eggs - 5 pcs.
Butter - 100g.
Olive (vegetable) - 3 tbsp.
Salt, pepper to taste.
Sugar - a couple of pinches.
Fresh dill - a small bunch,
Green onions - a small bunch.

How to do:
Finely chop the cabbage with your hands, or chop in a food processor.
We cut the cabbage about 2-3 cm long, so that when biting the pie, the cabbage does not stretch with a "long thread".
Onion cut into half rings.
In a large saucepan, heat the olive oil, put the chopped onion, sprinkle with a couple of pinches of sugar, salt a little and simmer over low heat until soft and transparent.

Put the shredded cabbage in a large saucepan, completely pour boiling water over it, salt well, let it boil over high heat and boil for 5 minutes (my comments: I had thick winter cabbage, I boiled it for an additional 3 minutes, only 8 minutes in total. I don’t like it a little crispy cabbage, so I cooked cabbage a little more time).
Then, immediately drain the cabbage into a colander and rinse under cold water. I cooked cabbage in a pasta pot, very convenient.
(my comments: I did not wash the cabbage with cold water, I just drained the cabbage through a colander).

After the cabbage has been washed, it is good (!) to squeeze it out of excess moisture with your hands, and transfer it to a saucepan with browned onions. Mix cabbage with onion, add butter, cut into cubes. (my comments: I didn’t squeeze the cabbage, I think it’s unnecessary. The filling was not wet at all).
Put the saucepan on the fire, and warm the cabbage until the butter is completely dissolved.
Turn off the fire, let the cabbage cool down (!) Completely. Add chopped greens to the cooled cabbage, and eggs (diced). Salt the cabbage well and season with black pepper to taste.

All! The filling is ready! Let's start baking cakes and pies!
Sources.