Pierogi with pointed cabbage

Ingredients for 4 servings:

• 200 g flour
• 140 g margarine
• 3 eggs
• ½ tsp salt
• 500 g pointed cabbage
• 1 onion(s)
• 1 clove(s) garlic
• some pepper
• 2 tbsp tomato paste
• 1 tsp caraway seeds
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place flour, margarine, 2 eggs, and salt in a bowl and knead into a smooth dough using the dough hook of a hand mixer (you may need to knead it further by hand). Wrap the dough in plastic wrap and let it rest in the refrigerator for about 1 hour. In the meantime, clean and wash the pointed cabbage, remove the stalk, and cut into fine strips. Peel and finely dice the onion and garlic. Heat the margarine in a saucepan and fry the diced onion and garlic. Add the cabbage, tomato paste, caraway seeds, salt, and pepper, and sauté vigorously over high heat for 5 minutes. Sauté the cabbage over medium heat for another 15 minutes, seasoning generously with salt and pepper. Separate the last egg. Roll out the dough thinly and cut out circles with a diameter of 12 cm. Using a teaspoon, spread the cabbage filling evenly between the centers of the dough circles. Brush the edges of the dough circles with egg white, fold them into semicircles, and press firmly together. Place the pierogi on a baking sheet lined with parchment paper. Whisk the egg yolk and brush it over the pierogi. Bake in a preheated oven at 200 degrees Celsius for about 20 minutes.