1 lb potatoes
0.5 lb cabbage
1 medium onion
1 stick margarine or butter
0.5 cup flour
Salt and ground black pepper on taste
Peel potatoes, boil in lightly salted water until done, and grind.
Knead dough from potatoes, egg, flour, and salt on a floured surface, then roll out and cut into pieces.
Make flat rounds. Shred cabbage, sprinkle with salt, and let stand.
Place on a deep skillet with melted 0.5 stick margarine (or butter), stir, cover with a lid, and stew until reardiness.
Chop onion finely, and cook on a skillet with 1 tbsp margsrine until color turns goldish.
Stir together onion and cabbage, add salt and pepper, and stir in egg.
Cool down the filling.
Put a spoonful of filling in the center of a rounds, pinch the edges, and fry in melted margarine for about 3-4 minutes per side.