Ingredients:

• 1 kg ready-made yeast dough
• 700g chopped fresh cabbage
• 1 onion
• 50g butter
• 1 egg
• salt

Mix chopped cabbage with salt and press out the liquid. Put in a saucepan in butter and chopped onion. When cabbage is soft, allow it to cool, add a chopped boiled egg.

There are two ways of preparing:

1. Make the classic rolls. Roll out the dough, use a glass or a form to make circles, add the filling and create the form of a roll. Put on a plate covered with parchment paper. Leave for 15 to 20 minutes for the dough to rise again, cover with whisked egg.

Bake in oven preheated to 200 to 220C for approximately 30 minutes.

2. Divide the ready-made dough in two. Roll out one part and spread on a plate covered with parchment paper. Spread the cabbage filling. Roll out the other part of the dough and cover the first part. Close the sides and leave for 15 to 20 minutes for the dough to rise again, cover with whisked egg.

Bake in oven preheated to 200 to 220C for approximately 30 minutes. When ready, cover with batter.

If you use a yeast dough, you can add fish, rice and meat fillings.