Cabbage and Egg Filling for Hand Pies
This quick savory filling is made with finely chopped fresh cabbage, boiled eggs and melted butter. It works well with both yeast and unleavened dough for baked or fried hand pies.
Updated : 26 October, 2026
Easy
About 30 min.
Ingredients
400 grams
White cabbage
2
Chicken eggs
20 grams
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Hard-boil the eggs for about 12–15 minutes, then cool them in cold water. Peel the cooled eggs and finely chop them.
Step 2
Young, juicy cabbage works best because it will be used raw. Remove any damaged outer leaves and the core, then cut the cabbage into pieces small enough to fit into a food processor or blender.
Step 3
Place the chopped cabbage in a food processor or blender.
Step 4
Finely chop the cabbage, then transfer it to a deep bowl. Gently squeeze out any excess juice.
Step 5
Add the chopped eggs and salt to taste. Melt the butter in the microwave or over a water bath, let it cool to room temperature and add it to the cabbage mixture. Mix thoroughly.
Step 6
The cabbage and egg filling is ready to use. If desired, add finely chopped fresh herbs. Use it to fill yeast or unleavened dough and make either fried or baked hand pies.
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