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Russian Cabbage Pie recipe

1 1/4 cups flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons butter
3 1/2 softened cream cheese
1 onion, peeled and chopped
1 head cabbage, coarsely shredded
dried basil or fresh basil, to taste
dried marjoram or fresh marjoram or oregano, to taste
salt and pepper, to taste
4 oz mushrooms, washed and sliced
4-5 hard-boiled eggs, sliced
chopped fresh dill
measures conversion [+]

1. Sift together flour with salt. 2. Cut in butter, then 4 oz cream cheese. 3. Roll out 2/3 of dough and line a 9-inch deep-dish pie dish. 4. Roll out remaining pastry into a circle big enough to cover dish; chill. 5. Grease a large skillet with butter. 6. Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb. 7. Sautee several minutes over medium heat, stirring constantly until cabbage is wilted, onions are soft; remove from pan. 8. Spray skillet again and sautee mushrooms 5-6 minutes, stirring constantly. 9. Spread other 4 oz cream cheese in the bottom of the pie shell. 10. Arrange the eggs in a layer over the cream cheese. 11. Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms. 12. Cover with pastry circle, press crusts together tightly at the edges and flute with a fork. 13. Cut a few short slashes in the top crust for steam to escape. 14. Bake at 400F 15 minutes. 15. Turn temperature down to 350 and bake 20-25 minutes until crust is light brown.

Cuisine: Russian
Source: Olga Timokhina collection
Recipe category: Breads-and-Pastry > Pies, Vegetable-Dishes > Cabbage

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