Heat 50ml oil in a large deep frying pan, add the finely chopped onions and cook until they start to brown.

Add the thinly sliced cabbage, stir and cook for 10-15 minutes over medium heat.

If you use sauerkraut also, now it's the right time to add it, when the raw cabbage is wilted and soft.

So, add the sauerkraut, stir well and stew for 15 minutes more.

At the end, when cabbage is done, season with salt and pepper, mix well.

Turn off heat and let cool for about 1 hour. Meanwhile, we will prepare the dough for the cabbage pies.

As I said above, I used the same dough as for potato piroshki. 

So, follow carefully steps 5-8 of the potato piroshki recipe and you will have a very nice, soft and non-sticky dough. Let rise for about 30-40 minutes at room temperature.

After that, divide dough into 16 equal pieces and shape into balls. 

Let rest on the table for 10 minutes.

With your fingers, press each ball into a round, about 8-10 cm in diameter.

Place 2 tbs stuffing in the middle of each round.

Bring the opposite sides to the middle and stick them together.

Lift the corners a bit and press lightly to make sure the pie is completely sealed, without any holes.

Arrange pies on a baking sheet lined with parchment paper. Flatten the pies with your hands and let rise for 20 minutes.

Meanwhile, preheat the oven to 200 degrees C.

Brush with eggwash on top and bake in the preheated oven for 15-20 minutes or until they brown nicely.

When they are done, let cool for a bit, then serve.

What I really liked about these pies is that the next day they are still good. They don't go stale and they even feel tastier when cold. 

Enjoy!