Russiancabbagepie Recipes

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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



Russian Cabbage Pies image

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

10 ounces flour, enough to make non-sticky dough
1/2 cup sour cream
1 tablespoon butter, softened
1/2 tablespoon sugar
1/4 teaspoon salt
1 egg, beaten
1/4 head red cabbage, chopped fine
2 tablespoons butter
1 egg, hardboiled
salt
sugar

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



Russian Cabbage Pie image

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

1 1/4 cups flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons butter
8 ounces softened cream cheese
butter-flavored cooking spray
1 yellow onion, peeled and chopped
1 head cabbage, coarsely shredded
dried basil or fresh basil, to taste
fresh marjoram or oregano, to taste
dried tarragon or fresh tarragon, to taste
salt and pepper, to taste
1/2 lb mushroom, washed and sliced
4 -5 hard-boiled eggs, sliced
chopped fresh dill

RUSSIAN CABBAGE PIE

This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.

Provided by Lisa

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h35m

Yield 8

Number Of Ingredients 7



Russian Cabbage Pie image

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.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g

3 tablespoons butter, or more to taste
1 small head cabbage, finely chopped
3 hard-boiled eggs, peeled and chopped, or more to taste
3 sprigs fresh dill, finely chopped, or to taste
salt to taste
2 sheets yeasted puff pastry
1 egg, beaten

TRADITIONAL RUSSIAN PIROZHKI

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11



Traditional Russian Pirozhki image

Steps:

  • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
  • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
  • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
  • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

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