Cabbage Piroshki

Finely shred the green cabbage.

Pour vegetable oil into a skillet. Add the cabbage and cook for 20–30 minutes until soft.

Season with salt and pepper, add the tomato paste, stir to combine, and simmer for 5 minutes.

Lightly beat the eggs with a fork, then pour them into the cabbage.

Stir everything together and cook for a couple of minutes until the eggs are just set. The filling is ready.

Roll the dough out to about 3–4 mm thick. Cut it into squares roughly 8 x 8 cm.

Place a mound of filling diagonally across each square.

Fold into a triangular piroshok and press the edges together with a fork. If the dough sticks, dip the fork in flour first.

Place the piroshki on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for about 30 minutes.

Let cool.

The cabbage piroshki are ready.