Whisk eggs, salt and milk, add flour in portions, knead well, wrap with cling film, put in the refrigerator for 30 minutes - this will make the dough more even.
In the meantime, cut the savoy cabbage into fine strips, fry until golden brown in oil, add the sauerkraut, stir well, cook for another 10-15 minutes, pepper, leave to cool.
Roll out the dough 2 mm thick on a floured work surface, cut out several circles with a glass, place 1 tablespoon of cabbage filling on each circle and press the edges of the dough together with your thumb and forefinger, ideally with slight twisting movements, so that the crescents have a slightly wavy edge consist. Knead the leftover dough again and roll out.
Be careful that the oil from the filling does not smear the edges of the dough, otherwise vareniki can open during cooking.
Cook in salted boiling water for 7-10 minutes, remove, sprinkle with chopped parsley or roasted onions and serve warm with sour cream or sour cream.
Wareniki can also be frozen to death, for this you have to roll them in the flour and put them on a floured board in the freezer for one night, then store them in the bags.
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