In a bowl, mix egg, 100 ml milk and 2 tbsp melted butter. Add pinch of salt and sugar. Gradually add rye and wheat flour, knead the dough. If necessary, add more flour. The dough cover with a cloth or towel and leave for 15 minutes.

Shred cabbage, cut across. In skillet, heat remaining butter, add the cabbage, salt to taste and simmer on low heat for 10-15 minutes. In the end, add the chopped green onions and fry another minute.

Divide the dough into 10 pieces. Each roll of a pellet with a thickness of 3-5 mm, put into molds, pre-greased with vegetable oil, spread the dough on the form.

To fill in a separate bowl, beat the egg, salt, pepper and remaining milk. Molds to fill with cabbage filling, top, pour filling. Bake in a preheated oven at 200 degrees for about 30 minutes.