Daily Archives: August 15, 2014

Perfectly Simple Cabbage Pie

¬†I have made a puff pastry! Can you believe?! ūüėÄ And it was a classic recipe, not a cheat¬†one. Though it has turned out not really good as I expected, I think I put a bit much of butter, or it wasn’t very cold.. But I’m still proud of myself, and the pastry is hundred times better then the store-bought. Moreover,¬†puff pastry in stores is usually made from margarine or palm oil, which are¬†trans-fats, the worst type of fat you can consume.

Cabbage Pie

¬†The below recipe is a classic recipe of Russian cabbage pie. This time I used puff¬†pastry, the pie turned out crispy, buttery, comforting and so tasty! When I lived in Russia,¬†usually¬†we made a good¬†quantity¬†of this dough (which I used in koulebyaka-pie), and made one huge pie with¬†savory¬†filling; if we’d had some remaining dough we made small pirogki (small pies) with jam or sweet tvorog (cottage cheese).
¬†There is no filling recipe, because it’s hard to count¬†grams¬†of cabbage if you don’t know how big or small will be the pie. One loves when the dough is thick, another when the filling is falling out from the pie. You can have a look ‘the¬†guide¬†how to’ below, but the¬†quantity of ingredients¬†adjust to your own taste.
For the cabbage filling, shred some fresh cabbage, and slightly braise it along with chopped onion and spices. Then add¬†coarsely¬†chopped hard-boiled eggs, and season with salt, that’s it! The lovely cabbage filling is ready!
¬†I know, the pie is very simple, but it’s so comforting, that after first bite you begin to feel like you are at home.. Sweet home! ‚̧ I’m bringing the pie to all party-people over there; I truly hope you will enjoy it!

Russian Cabbage Pie

The pie is equally good reheated for lunch or dinner next day! 
Cabbage filling
Fresh cabbage, shreded
1 small or medioum onion, finely chopped
1-2 tsp cumin
2-4 Tbsp chopped fresh dill, optional
sea salt, to taste
2-3 Tbsp sunflower oil
2-3 eggs, hard-boiled
Puff pastry
300g flour
50g chilled butter
a pinch of salt
150ml very cold water
220g chilled butter for layering
1 egg  yolk + 1 Tbsp milk or only milk
sesame seeds for decoration, optional
 In a big frying pan, add onion, cumin, cabbage and fry on a moderate heat for 5-10 minutes. Reduce the heat, add salt, some water (if the cabbage begins to burn), cover and braise for 15-20 minutes or until tender. Season with salt, add chopped dill, if desired. Mix with chopped eggs.
 Brush the pie with egg wash, sprinkle with sesame seeds. Bake in preheated 180C/360F oven for 25-35 minutes (the mentioned time is enough even for a big pie).
 Let it cool for 10 minutes. Enjoy with a glass of milk! 
Russina Cabbage Pie