POLISH-AMERICAN CABBAGE PIE
This is a wonderful example of American born cooks recreation of their Polish mothers or grandmothers cooking. My grandmother never used a written recipe, she measured with her hands, fingers and eyes. The amount of cabbage is my eyeball measurement of a head of chopped cabbage.
Provided by Lorac
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 703.2, Fat 51.9, SaturatedFat 18.8, Cholesterol 88.6, Sodium 597.3, Carbohydrate 37.6, Fiber 3.7, Sugar 5.3, Protein 21.9
TRANSYLVANIAN CABBAGE PIE
Make and share this Transylvanian Cabbage Pie recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 1h10m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cut cabbage in very thin slices.
- Saute in the oil adding the salt and pepper and stirring continuously.
- When thoroughly soft and tender set aside to cool.
- Roll out the raised bread dough ,.
- Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
- Fold overlapping dough, brush with melted butter (or milk or cream).
- Cover and place in a warm place to rise again.
- Bake at 350° in preheated oven about 30 or 40 minutes.
RUSSIAN CABBAGE PIES
Though I have a Russian great-grandmother, I cannot claim that this recipe has been handed down in any way. I was hunting for something in the dumpling family that would hit the spot on cold wintry days (and those early nights), and this fit the bill! It's from a textbook about Russia which my daughter borrowed from the library. The recipe takes a bit of time and energy, and I made a mess of the "fold in the filling" part the first few times. However once I had the hang of it, the recipe became easier and - a big bonus in my opinion - it is one of those recipes that you can clean up after as you go. So by the end of your hour's labour, you have a panful of hot tasty "pies" and a largely clean kitchen! Tip: try to fold in the filling by starting at the edges of the circle of dough, and working your way to the centre. I also found it easier to pinch together if I tilted each dumpling "up", so that I pinched the "top" closed, instead of trying to pinch together the "side".
Provided by Elise and family
Categories One Dish Meal
Time 1h5m
Yield 14 pies, 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
- Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
- After happily washing up your dough-making mess (you have some time), prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
- After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled) and salt and sugar (to taste) to your pot of cabbage. Turn off the heat. Grease a large pan.
- Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter). Place a spoonful of filling in each circle (one at a time). Pinch closed. Be patient! This takes some practise . . .
- Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
- Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :) ).
- Serve with sour cream, and hot sauce if you like. Enjoy!
Nutrition Facts : Calories 597.3, Fat 23.3, SaturatedFat 12.9, Cholesterol 174.5, Sodium 394, Carbohydrate 80.7, Fiber 4, Sugar 6.5, Protein 15.9
RUSSIAN CABBAGE PIE
My favorite recipe from the old 1970s cookbook The Vegetarian Epicure. I've adapted it a bit, most notably replacing butter with butter-flavored cooking spray.
Provided by echo echo
Categories Savory Pies
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 574.6, Fat 34.2, SaturatedFat 18.2, Cholesterol 271.9, Sodium 947.3, Carbohydrate 51.3, Fiber 7.8, Sugar 13.1, Protein 18.8
GREEK CABBAGE PIE WITH DILL AND FETA
A favorite winter pie in the northern regions of Greece, this is a bit time consuming to make, but worth every minute. Serve it as a vegetarian main course at your next dinner party.
Provided by Martha Rose Shulman
Categories pies and tarts
Time 1h30m
Yield 1 10-inch pie, serving 8
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
- Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
- Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
- Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
- Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 15 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams
CABBAGE PIE
Savory pies are favorites in Russia, and cabbage pie is the most common. I have not been there, but my friend Jacqueline Mitchell has, and she returned with this, certainly the easiest cabbage pie ever. I think it is best suited as an appetizer or a snack, but it's an odd dish, good hot or at room temperature, mysteriously simple, and quite glorious when it's done. Other vegetables you can prepare this way: any cabbage (red will not look too great, though it will taste fine), including Savoy and Napa.
Yield makes 4 to 6 servings as a main course, many more as a starter or snack
Number Of Ingredients 10
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.
CABBAGE PIE
Very good! I cheat with the crust and buy the frozen prepared ones and thaw. Good served with mashed potatoes and a salad.
Provided by Denise in NH
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 204.5, Fat 14.7, SaturatedFat 8.3, Cholesterol 55.4, Sodium 130.5, Carbohydrate 8.8, Fiber 3.1, Sugar 5.1, Protein 11.1
CABBAGE PIE
My grandmother-in-law gave me this wonderful recipe to use up some leftover cabbage. I didn't know how it would go over with my small children, but they loved it. Very versatile as you can add whatever type of meat you wish or leave it all-veggie.
Provided by nmhaas82
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet and add cabbage, onioin and garlic.
- Cook on medium to medium-high heat until cabbage is wilted and onions are translucent.
- Mix 1 1/2 Celsius milk with flour. Add milk mixture to cabbage skillet and stir to thicken.
- Add meat if desired.
- Mix Bisquick mix and 2/3 Celsius milk as if going to make biscuits. Press the dough into a pie pan or 8x8 baking dish.
- Add cabbage mixture into baking dish.
- Bake at 350 degrees for 20 minutes.
Nutrition Facts : Calories 506.9, Fat 32.7, SaturatedFat 13.1, Cholesterol 54.2, Sodium 1242.9, Carbohydrate 41.2, Fiber 3.3, Sugar 8.5, Protein 12.4
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