Cabbage Pie Recipes

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.

POLISH-AMERICAN CABBAGE PIE

Steps:

• Preheat oven to 350°F.
• Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
• Pour off and reserve bacon drippings.
• Brown pork, drain and set aside.
• Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
• Add bacon, pork, sour cream, salt and pepper and combine.
• Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
• Add the remaining cabbage and cover with the remaining pie crust.
• Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
• Let sit 10-15 minutes before serving.

CABBAGE PIE

Steps:

• Bake pie shell at 375 degrees; cool.
• Spread cream cheese on inside of crust.
• Saute the vegetables in the butter.
• Brown the ground beef and add to vegetables.
• Pour into prepared pie shell.
• Top with the other crust and cut a few vents in the crust.
• Bake in a 350 degree oven for 25-30 minutes.

CABBAGE PIE

Steps:

• Preheat the oven to 375°F. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the cabbage and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the cabbage is quite tender, about 10 minutes; do not brown. Remove from the heat, add the dill, then taste and adjust the seasoning.
• Meanwhile, hard-cook 3 of the eggs (page 338). When they are done, peel and coarsely chop. Add to the cooked cabbage mixture and let cool while you make the batter.
• Combine the yogurt, mayonnaise, and remaining 3 eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 × 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the cabbage filling; smear the remaining batter over the cabbage, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
• Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.

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.