Sausselis aux Choux (Russian Cabbage Sausselis)

Ingredients

• 500 grammes white cabbage
• Butter
• 1 large onion
• Salt
• Pepper
• 3 hard-boiled eggs
• Puff pastry

Instructions

1. Shred 500 grammes of white cabbage finely, in fine paysanne.
2. Stew it in butter with one large chopped onion until three-quarters cooked.
3. Season with salt and pepper, add 3 chopped hard-boiled eggs, and let the mixture cool.
4. Roll out bands of puff pastry in rectangles and spread the cabbage over them.
5. Moisten the edges and cover with bands of puff pastry of the same dimensions, proceeding otherwise exactly as for the Dartois.
6. Bake in a moderate oven for about half an hour.
7. Cut them up on coming out of the oven and arrange on a napkin.