Russian Cabbage Pie Recipes

RUSSIAN CABBAGE PIE

Steps:

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

RUSSIAN CABBAGE PIE

Steps:

• Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
• Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.