For the filling, chop the cabbage, put it in a frying pan, add vegetable oil, water, salt, spices, cover and simmer until the cabbage is ready. For the second filling, grate the cheese on a grater and add chopped dill. For cabbage pies, I made a larger piece of dough, a smaller piece of cheese. Take a bun, mash it a little with your hands, distribute the filling in the middle, cover with a second blank, pressing the edges, and then distribute the filling with your fingers. And so we sculpt all the pies, while we glue half, the first ones will fit a little and you can fry.