This recipe for Eastern European cabbage pie is a savory side dish or main-course vegetarian offering. It starts with a flaky pie crust and is filled with sauteed cabbage mixed with hard-cooked eggs, making it a great candidate for all those leftover dyed Easter eggs! Cabbage pie, when made in a rectangular pan and cut into small squares, makes a great appetizer or brunch dish.
Here's a larger photo of cabbage pie.
Makes 6 to 8 servings of Eastern European Cabbage Pie
Here's a larger photo of cabbage pie.
Makes 6 to 8 servings of Eastern European Cabbage Pie
Prep Time: 45 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 15 minutes
Ingredients:
- 1 recipe Lard-Vinegar Pastry Crust (made without the sugar)
- Filling:
- 6 large coarsely chopped hard-cooked eggs
- 1 tablespoon lard or butter or oil
- 1 large coarsely chopped onion
- 1 small coarsely chopped green cabbage
- 1 teaspoon salt
- 1 teaspoon pepper or to taste
- 1/2 cup water, if needed
- 1 large beaten egg
Preparation:
- Heat oven to 350 degrees. Roll out half of the pastry and fit into a 9-inch clear glass pie plate (the clear glass makes it easier to see if the bottom is baked), crimping the edges. Prick the pastry all over with a fork and top pastry with a piece of parchment paper, and place pie weights or dried beans on it (this is known as baking blind). Bake for 20 minutes or until pastry is light brown. Remove the parchment and pie weights and set aside. Leave the oven on.
- Meanwhile, heat lard or butter or oil in a large, deep skillet. Add onion, cabbage and salt, and saute over low heat until vegetables are soft but not browned. Add water if needed to keep from burning, but the cabbage should be free of excess moisture. Taste for salt and add pepper and chopped eggs, mixing thoroughly. Cool slightly.
- Mound cabbage mixture in pastry crust. Brush edges of baked crust with beaten egg. Roll out remaining pastry crust and place it on top of the mounded cabbage. Seal and crimp edges. Brush entire top of pie and edges with beaten egg. Place on a sheet pan to catch any drips. Bake 50 minutes or until top and bottom crusts are golden brown. Let cool at least 15 minutes before slicing and serving. Serve with sour cream, if desired.
