Cheburek with cabbage

1. Mix both types of flour.
2. Make a depression in the center of the flour hill, where you break the eggs, put half of the butter at room temperature, salt.
3. Knead the dough, adding a little hot water. The dough should stop sticking to your hands, become soft and elastic.
4. Wrap it in a film, leave it for 2 hours in a cool place.
5. Chop the cabbage.
6. Peel and chop the onion (cubes or quarters of rings - to your taste).
7. Melt the remaining butter in a frying pan, put the chopped onion in it. Fry for 5 minutes.
8. Add chopped cabbage to the pan, simmer for 5 minutes, stirring.
9. Pour in wine (or water), add seasonings, salt. Mix everything together.
10. Cover the pan with a lid, simmer the cabbage for 30 minutes.
11. Wait until the cabbage cools down.
12. Time has passed - the dough is ready to form chebureks. Roll it into a layer, cut out circles with a diameter of 14 cm .
13. Put the cabbage filling in the center of the circle, pinch, forming a classic cheburek.
14. In a frying pan with a thick bottom, heat vegetable oil, in which fry the chebureks until golden brown and crisp.
15. Put ready-made pasties on a layer of paper towels so that excess oil is absorbed into the paper.

It is better to eat chebureks when they are in a warm state. But, if anything, they can always be warmed up.

Bon appetit!