From flour, water, salt and knead the dough harder than usual Banichan dough. Thereof are rolled 2 larger peel and 18 smaller. In the two larger wafers a wrap on 9 of smaller wafers spread with softened lard and put one over the other. The thus obtained buns are rolled wafers with a diameter larger than that of the tray, which will be baked Zelnik. In the tray thoroughly greased with lard, put a crust, but so that its ends hanging out of the tray. Spread a previously prepared stuffing. Top put the second crust, but it is folded to fit in the tray. Then the edges of the crust first turn on the second crust and rolled along the edge of the tray. In winding hands melt in lard, not to stick roll over and sheet to become loose. Zelnik watered with the remaining lard and bake in a moderate oven. The filling is prepared as follows: finely chopped cabbage stew until soft in the lard, then cooled and mixed with eggs have been added to it.