Cabbage and Egg Filling for Filled Buns
Quick to make, budget-friendly, simple, and delicious. This cabbage and egg filling for filled buns will become your favorite after the very first taste. The cabbage can be not only blanched, but also stewed or fried, with tomato paste added for a richer flavor. But even in this version, it is exceptionally tasty.
Updated : 22 May, 2026
Easy
About 20 min.
Ingredients
600 grams
White cabbage
50 grams
Butter
600 milliliters
Water
30 grams
Dill
2
Eggs
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make cabbage and egg filling for filled buns? Prepare all the necessary ingredients. You can use any cabbage, young or mature, but mature cabbage will need to be cooked longer. With young cabbage, the filling will turn out more delicate, and it needs less cooking time because it is naturally softer and juicier. Hard-boil the eggs.
Step 2
Rinse the cabbage and remove any dirty outer leaves. Cut out the core and the tougher leaves around it. Finely shred the prepared cabbage with a knife. There should be no large tough pieces in the finished filling, because they can tear the dough when shaping the buns. The net weight of the shredded cabbage should be 600 g (about 1.3 lb).
Step 3
Bring 600 ml of water (about 2 1/2 cups) to a boil in a pot, add the cabbage, and bring it back to a boil. Blanch the cabbage over medium heat for about 3-4 minutes if it is young. If the cabbage is older, it may need about 6-7 minutes. Taste the cabbage: it should be soft.
Step 4
Drain the blanched cabbage in a colander, wait until all the water has drained away, and squeeze out the excess moisture.
Step 5
Melt the butter and let it cool. You can use a microwave for this.
Step 6
Peel the hard-boiled eggs and chop them finely. Do not cut them too coarsely, otherwise it will be inconvenient to seal the buns, and large pieces of egg can tear the dough and create extra hassle. The more even the filling, the tastier it will be.
Step 7
Rinse the dill, dry it, and chop it finely. Besides dill, you can also use other herbs to taste, such as spinach, parsley, cilantro, or fresh wild garlic.
Step 8
In a bowl, combine the cabbage, hard-boiled eggs, chopped dill, and melted butter. Season the filling with salt and pepper and mix well. Adjust the seasoning to taste. It is enough to taste it to understand whether there is enough salt and spice. In addition to the listed ingredients, you can add onion fried in vegetable oil until golden.
Step 9
The cabbage and egg filling for filled buns is ready! By the way, if you like, you can also use it as a side dish or a full second course. Enjoy your meal!
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