INGREDIENTS

 APPROX. 20 PIECES

• 375 g fresh puff pastry (can be ready)
• egg for brushing
• cumin seeds for sprinkling

FILLING

• 500 g of sauerkraut
• 1 large onion
• 300 g of mushrooms
• 1 small carrot and parsley
• 4 tablespoons of vegetable oil

PREPARATION

FILLING

• Rinse the cabbage in a strainer, put it in a pot, cover with water and boil it. Reduce heat and cook, covered, until cabbage is tender, for approx. 40 minutes. Drain and strain into a strainer.
• In the meantime, fry the diced onion in a frying pan on 2 tablespoons of olive oil (approx. 7 minutes). Remove it from the pan and put it in its place washed, dried and chopped mushrooms. Pour in an additional tablespoon of oil and fry for about 5 minutes, stirring constantly.
• Add peeled and grated carrots and parsley, and fry together for another 5 minutes. In the meantime, season with salt and ground pepper (about 1/2 teaspoon) and add an additional tablespoon of oil.
• Add the onion, mix it and heat it up together for about 2 minutes. Add the cabbage and fry, stirring every now and then, for about 2 minutes.
• Grind the obtained filling in a large-meshed food processor or chop it on a board, or crush it a little in a mixer.

MOLDING AND BAKING

• Preheat the oven to 190 degrees C. Remove the puff pastry from the refrigerator, cut lengthwise into 2 parts. Put the filling on each part, placing it closer to one edge. Brush this edge with a little water. Put the dough on the filling and stick it together.
• Cut diagonally into portions, put on a baking tray lined with paper, brush with beaten egg and sprinkle with caraway seeds. Place in the oven and bake for 20 minutes until slightly golden brown. Take it out and serve, for example, to borscht. Can be reheated before serving.