Fresh cabbage filling for pies
I have known this cabbage filling since childhood, when we used it in large pies. Now I use it in small fried or baked pirozhki. The cabbage is blanched rather than fried or stewed, then mixed with melted butter. It stays light and slightly crisp, without the usual bitterness. Autumn cabbage works best: summer cabbage is too tender and turns mushy, while winter cabbage is too tough.
If the cabbage is very cold or there is a large quantity, you may need to pour boiling water over it twice.
After the first soaking, stir and drain. Add fresh boiling water, let stand and taste. Once tender, drain, squeeze well and add the butter.
Finely chop the cabbage and place in a large saucepan.
Pour boiling water so that the cabbage is completely covered with water. Cover with a lid and leave for 10-15 minutes. During this time, the cabbage will become soft and the bitterness will go away.
Drain the cabbage in a colander. Now is a very important moment: the cabbage must be thoroughly squeezed. At this stage, I ask for help from stronger members of my family. And the cabbage is still hot.
Melt the butter.
Pour butter into the squeezed cabbage, add salt and black pepper to taste. If desired, you can add a couple of boiled eggs to the filling. I don't do that.
After the cabbage filling has cooled completely, you can start making the pies.