Verzere (cabbage pies)

1. Warm up some water. Pour it into a bowl, add vegetable oil, salt.

2. Gradually add flour in parts. First, stir with a spoon so that the flour does not scatter all over the table, and then knead the dough with your hands. The result should be an elastic dough (therefore, the amount of flour is indicated approximately).

3. Having formed a ball from the dough, cover it with a napkin and leave for half an hour.

4. Now you need to fry the sauerkraut, having previously rid it of excess liquid. Add chopped onion feathers to the pan. You can add a little more salt and pepper if you like.

5. According to the indicated ingredients, approximately 12 envelopes should be obtained. Therefore, the dough ball (step 3) is divided into 12 pieces (approximately 45 g each).

6. To easily roll out the dough, first roll the dough into a sausage and then roll it into a rectangle (thin).

7. Put the filling on the edge of the resulting rectangle (about 1 tablespoon).

12. Fold into an envelope: fold the edges inward, then roll up.

By the same principles, all other pieces of dough.

13. Put the finished envelopes on a baking sheet lined with parchment. Top each envelope with a beaten egg (cooking brush, feather). The oven must be heated to 190 degrees. Bake 20 minutes.

Serve hot!