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
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Steve Gillingham
[email protected]These pies are a great way to get your kids to eat their vegetables. My kids love them and they always ask for seconds.
Becky Hendrix
[email protected]I love the addition of the dill to the filling. It gives the pies a nice fresh flavor.
Dhadkan Tamang
[email protected]These pies are a great way to use up leftover cabbage. I had some cabbage that was starting to go bad, so I decided to make these pies. They turned out great and I'm so glad I didn't waste the cabbage.
Walter Hughte
[email protected]I've never made cabbage pies before, but these turned out great! The instructions were easy to follow and the pies were delicious.
Stephanie Ampomah
[email protected]These pies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and everyone will love them.
Sara
[email protected]I'm not a big fan of cabbage, but I really enjoyed these pies. The filling was so flavorful and the crust was perfectly flaky.
Rujina Begom
[email protected]The only thing I would change about this recipe is to add a little more salt to the filling. Other than that, it's perfect!
Sarfraz Abid
[email protected]I've been making these pies for years and they're always a hit. They're so delicious and everyone loves them.
karthik G
[email protected]These cabbage pies are a great way to sneak some vegetables into your kids' diets. They'll never know that they're eating cabbage!
Maliha
[email protected]I love the addition of the hard-boiled eggs to the filling. It gives the pies a nice protein boost.
Chloe Miley
[email protected]These pies are perfect for a potluck or party. They're always a crowd-pleaser.
Sumana Katugampala
[email protected]I'm not a big fan of the traditional cabbage pie crust, so I use a phyllo dough crust instead. It's so much easier to work with and it turns out just as delicious.
Bl_och 8
[email protected]These pies are a great way to use up leftover cabbage. I always have cabbage in my fridge, so it's nice to have a recipe that I can use it up in.
Sakib Khandaker
[email protected]I love the way these pies freeze. I can make a big batch and then freeze them for later. It's so convenient to have a delicious meal on hand whenever I need it.
Googly Tara
[email protected]The filling for these pies is so versatile. I've tried it with different types of cabbage, as well as other vegetables like carrots and potatoes.
Pawan Tomer
[email protected]These pies are so easy to make and they're perfect for a quick and easy meal. I love that I can just throw them in the oven and they're done in no time.
Kloie Modesto
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cabbage, but I'm so glad I did! The cabbage was cooked perfectly and the overall flavor of the pie was amazing.
Ogunji Mabel
[email protected]I've made these pies several times now and they always turn out perfect. The filling is so delicious and the crust is flaky and golden brown.
Mastar Saeed
[email protected]These cabbage pies were a hit at my dinner party! They were so flavorful and everyone loved them.