Best Pirog Kapustnaya Nachinka Savory Pie With Cabbage Filling Recipes

RUSSIAN CABBAGE PIE

Russian Cabbage Pie image

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

Ingredients

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

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

RUSSIAN CABBAGE PIE

Russian Cabbage Pie image

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

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

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

PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER

Pierogi with Cabbage Filling and Clarified Butter image

For cabbage pierogi, cream cheese slightly softens the vegetable to give each bite a tender crunch. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

Basic Pierogi
Two 3-pound heads green cabbage (outer leaves removed)
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Coarse salt and freshly ground pepper
2 sticks unsalted butter

Steps:

Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.