**Ingredients:**
– Cabbage: 500g (about 1.1 lbs)
– Carrot: 150g (about 5.3 oz)
– Onion: 2 pieces
– Flour: 350g (about 12.3 oz)
– Water: 150ml (about 0.6 cups)
– Olive oil: 50ml (about 3.4 tbsp)
– Sunflower oil: 30ml (about 2 tbsp)
– Black pepper and salt: to taste
**How to Make Cabbage Vareniki**
Start by mixing 250g of flour, a pinch of salt, and water to form a dough. Wrap it in plastic wrap and let it rest for 30-40 minutes.
Peel and wash the onion and carrot. Grate the carrot finely and chop the onion. Sauté them together in olive oil until the onion becomes translucent. Thinly slice the cabbage and add it to the pan with the carrot and onion. Cook on low heat, stirring occasionally, until the cabbage is tender and starts to brown.
Set the filling aside to cool.
Roll out the remaining dough on a floured surface, cut out circles, place a spoonful of filling on each, and seal the edges. Drop the prepared vareniki into boiling salted water and cook for 5-7 minutes. Use a slotted spoon to remove them, allowing excess water to drain, and drizzle with sunflower oil before serving.
