Ingredients
– 1 head cabbage
– 2 tablespoons olive oil
– 8 eggs (hardboiled)
– Salt

1. Shred a head of cabbage
2. On medium heat, add olive oil to the bottom of a large pot
3. Add shredded cabbage and stir until cabbage begins to shrink
4. Lower heat and cook covered until cabbage has halved in size
5. Set aside to cool
6. Peel and chop eggs
7. Squeeze moisture from cabbage and transfer to a large bowl
8. Add chopped eggs
9. Add salt to taste

Babushka’s Notes:
– In step 7, do not squeeze too hard. If you remove all of the liquid, the filling will become too dry during the baking process.