• 0,5 kg sauerkraut Brassica
• 4 hard-boiled eggs
• 3 raw eggs
• 15 dag butter
• 25 dag flour
• 100 ml cream
• 100 ml mayonnaise
• 1 onion
• 100 g chopped dill
• 100 g grated yellow cheese
• a little salt
• peper

Add butter, salt, 1/3 cup of cold water to the flour and knead the dough. Put them in the fridge for 30 minutes. Roll out the dough and line it with any high-sided sheet with a diameter of 20 to 30 cm. Put in the fridge. Squeeze the Brassica sauerkraut, firmly squeezing the juice (drink the juice) and finely chop it, then mix with the chopped dill and finely chopped onion. Take the dough out of the refrigerator and place the prepared cabbage and the cooked yak halves. Beat raw eggs thoroughly with cream and mayonnaise, then add grated cheese, salt, pepper, mix well and pour the previously prepared cabbage with eggs. Bake for about 40 minutes at 200 ° C.