Sauerkraut stuffing with fish

1 serving


Squeeze the cabbage, put boiling water on the sieve. When the water is drained, fry in 50g of vegetable oil finely chopped onion, put the cabbage, pepper and simmer under the lid until soft, adding water and stirring so that it does not burn. Cut the peeled salted fish into thin slices, remove the bones from it, fry in vegetable oil, put a layer of cabbage on the dough, then a layer of fish, cover with cabbage and dough, form a pie.