The finnish kale

Pass through a sieve 200 g flour mixed with a pinch of salt, put in a large bowl and cream.

with a spatula, margarine, then add the two beaten eggs with two tablespoons of cold water.

Reshot with a fork until the flour has absorbed it all.

Made with this dough a round ball; wrap it in a sheet of greaseproof paper and put it in the fridge to rest for an hour and three-quarters.

Meanwhile Peel the cabbage, wash, dry and cut into very thin slices, discarding the core.

Let it cook in a pan with melted butter, very low heat for 1 hour, time often with the wooden spoon.

Add the salt and sugar and continue cooking at medium heat until the cabbage has become slightly discoloured.

Remove the Pan from heat and let cool.

Remove the dough from the refrigerator and pull it with a rolling pin on floured pastry Board, until a sheet about 1/2 cm thick; from this pastry made with a round pasta cutter disks as large as a coffee saucer.

Placed at the center of each disc a spoonful of cooked cabbage mixture, then fold in half the disc and heat seal the edges with a little beaten egg white slightly and pressing well with your fingertips.

Place the disks into a buttered baking sheet or plate, and passed in well-heated oven (200 degrees) for about 20 minutes, or until they are golden.

This tasty appetizer can be served both hot as desired is cold (at room temperature).