Russian Cabbage Pie

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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.

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Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 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

Directions

  1. 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.

  2. Preheat oven to 400 degrees F (200 degrees C).

  3. Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.

  4. 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.

  5. Bake in the preheated oven until golden brown, 40 to 45 minutes.

Nutrition Facts (per serving)

431 Calories
30g Fat
33g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 431
% Daily Value *
Total Fat 30g 38%
Saturated Fat 9g 47%
Cholesterol 114mg 38%
Sodium 248mg 11%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 9g
Vitamin C 33mg 164%
Calcium 56mg 4%
Iron 2mg 13%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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