Cabbage-mushroom filling for pies

350 g cabbage

250 g fungi

1 carrot

1 head onions

2 tablespoons vegetable oil

pepper, salt

Peel onions and cut into half rings.

Rinse mushrooms and cabbage, finely shredded cabbage and stew 1 tablespoon vegetable oil until tender, add salt and pepper and at the end of quenching, put in a bowl.

Slice sliced mushrooms into the pan and fry 1 tbsp oil, achieving a complete evaporation of the liquid, then add the grated carrots and onions and fry for 5 minutes, salt the mix.

Put fried mushroom mixture to the cabbage, stir and allow to cool.

This cabbage-mushroom filling for pies will cook really delicious Russian pies.