Cabbage Rolls

Ingredients

For the filling:

1 head of cabbage

2 onions

1 bunch of greens

4 eggs

For the dough:

2 cups of flour

0.5 cups of vegetable oil

0.5 cups of water

Salt to taste

Pepper to taste

Finely shred the cabbage, finely chop the onion and greens. Simmer the cabbage, and fry the onion in a separate pan in vegetable oil. Add the greens and fried onion to the cooked cabbage, and finely chopped hard-boiled eggs (optional). Season with salt and pepper to taste, and let the filling cool.

In a bowl, place 2 cups of flour (you may need a little more), add 0.5 cups of vegetable oil, and 0.5 cups of water. Combine all ingredients, add a pinch of salt (you can also add a little sugar), and knead into a soft, elastic dough that doesn't stick to your hands at all. Divide the resulting dough into 12-15 pieces.

Take a piece of the dough and roll it out as thinly as possible until it's translucent. Place the filling on the edge and begin carefully rolling the dough into a tube. Repeat with the remaining pieces of dough. Brush the resulting tubes with strong tea for better browning. If you're not making a Lenten version, you can brush them with a beaten egg.

Place the tubes on a baking sheet greased with vegetable oil and sprinkled with flour (or use parchment paper if you have one) and bake in the oven at 180°C for 30-40 minutes.

 The dough turns out very thin and crispy, reminiscent of puff pastry, and the filling remains juicy.

Enjoy!