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Adjust Servings:
White Cabbage – 1 head
Potatoes – 10 ½ oz (300 g)
Smoked Chicken Fillet – 10 ½ oz (300 g)
Hard Cheese – 2 oz (60 g)
Eggs – 2
Wheat Flour – 1 tbsp
Salt – to taste
Ground Black Pepper – to taste
Paprika – to taste
Spices – to taste
Herbs – to taste

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Stuffed Cabbage Pies

Stuffed Cabbage Pies

  • 1h 15 min
  • Serves 4
  • Medium




Here, at Cook It, we’ve long since established that cabbage rolls are the best. They are a crowd-pleaser of a treat that never falls out of favor. Our today’s recipe is no exception. Cabbage pies with smoked chicken fillet, potatoes, and cheese are insanely delicious. Not to mention super quick and easy to make. Plus, the recipe leaves the field open for interpretation and experimentation. Swap ingredients, and you’ll have a completely new and unique dish every time!

These stuffed cabbage pies are pure yumminess. They are bundles of cabbage leaves with smoked chicken fillet, potatoes, cheese, and assorted spices and herbs. Fry them in a skillet, and ta-dah — a warming meal that makes sitting down to dinner that much more enticing is on the table! Grab the necessary ingredients, and let’s start!



To begin with, soften the cabbage leaves. The traditional way is blanching, but easier methods are freezing and microwaving.


Next, cut smoked chicken fillet into small cubes.


Boil potatoes and then mash them with butter before mixing in the meat, salt and pepper, chopped herbs, grated cheese, and any other spices you prefer.


Peel a cabbage leaf off the head and place a spoonful of the filling on it and form a roll. Repeat with the rest of the leaves and filling.


Whisk eggs with salt, paprika, spices, and flour.


Finally, dip the cabbage pies in the batter before proceeding to fry them until golden brown on both sides.

Not only are stuffed cabbage pies delicious, but they are also warming and satisfying. Be sure to test this superb recipe and share your feedback in the comments section below. Bon appétit!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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