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
Mix 250g of flour, a pinch of salt, and the water to form a dough. Wrap the dough in plastic wrap and let it rest for 30–40 minutes.
Peel and wash the onions and carrot. Grate the carrot finely and chop the onions. Sauté the onions and carrot in olive oil until the onions become translucent.
Thinly slice the cabbage and add it to the pan with the carrot and onions. Cook over low heat, stirring occasionally, until the cabbage is tender and begins to brown.
Set the filling aside to cool.
Roll out the rested dough on a floured surface. Cut out circles, place a spoonful of filling on each circle, and seal the edges.
Drop the prepared vareniki into boiling, salted water and cook for 5–7 minutes. Use a slotted spoon to lift out the vareniki, let excess water drain, and drizzle them with sunflower oil before serving.
