Cabbage and Egg Filling for Hand Pies
Quick, inexpensive and wonderfully flavorful! This cabbage and egg filling may become a favorite after the first taste. The cabbage can be blanched, braised or fried, with tomato paste added for a richer flavor.
Updated : 21 September, 2026
Easy
About 20 min.
Ingredients
500 grams
White cabbage
1
Carrot
1
Onions
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. You can use young or mature cabbage, although mature cabbage will need to cook longer. Young cabbage will make a softer, juicier filling and requires less cooking. Hard-boil the eggs.
Step 2
Rinse the cabbage and remove any damaged outer leaves. Cut out the core and the firm parts of the leaves surrounding it, then finely shred the cabbage with a knife. Avoid leaving large, tough pieces, as they can tear the dough while shaping the hand pies. You should have 1.3 lb of shredded cabbage.
Step 3
Bring 2½ cups of water to a boil in a saucepan, add the cabbage and return the water to a boil. Blanch young cabbage over medium heat for approximately 3–4 minutes. Mature cabbage may need 6–7 minutes. Taste a piece to check that it is tender.
Step 4
Drain the blanched cabbage in a colander, leave it until all the water has drained away, then gently squeeze out any remaining moisture.
Step 5
Melt the butter and leave it to cool. You can melt it in the microwave, if preferred.
Step 6
Peel the hard-boiled eggs and chop them finely. Avoid large pieces, as they can make the pies difficult to seal and may tear the dough. A finely chopped, even filling is easier to work with.
Step 7
Rinse and dry the dill, then chop it finely. You can also use spinach, parsley, cilantro or fresh wild garlic according to your taste.
Step 8
Combine the cabbage, chopped eggs, dill and melted butter in a bowl. Season with salt and ground black pepper and mix thoroughly. Taste and adjust the seasoning. If desired, add finely chopped onion fried in vegetable oil until golden.
Step 9
The cabbage and egg filling is ready to use in hand pies. It can also be served as a side dish or a simple main course.
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