Small potato pies
2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)
Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.
Roll out a piece of dough, and put 1 tbsp cabbage in the middle of the dough piece. Pinch the edges, and put them on a baking sheet greased with butter.
Continue until you‘ve used up the dough and cabbage.
Wash the pies' top with melted butter, and bake in an oven pre-heated to 380ºF.
You can vary the stuffing.
For example, you can add grated eggs, or fried green onions to simmer cabbage.
Or you can make stuffing with boiled and cutmushrooms mixed with spices.