russian cabbage pie

Russian Cabbage Pie {With Flaky Einkorn Crust}

Russian cabbage pie is a very popular meal in the old country. Out of so many forgotten recipes that gave way to something more convenient, cabbage pie is going as strong as it did hundreds of years ago. The recipes vary widely – some with yeasted dough, some unleavened, some (like mine here) – with pastry dough. The only common thing is slightly cooked cabbage. While some folks add onions, carrots and dill to the cabbage, others like it simple.

As far as I’m concerned, there are not many things better than Russian cabbage pie hot out of the oven with a cup of lemon tea. I have adapted my favorite recipe to be used with einkorn flour. I think einkorn is perfect for pastry dough because it has less gluten than regular wheat and makes crust that’s more tender.

russian cabbage pie

Russian cabbage pie is very easy to slice, and it keeps shape well.

russian cabbage pie

HOW TO MAKE RUSSIAN CABBAGE PIE

Ingredients
Dough:
2 cups all-purpose einkorn flour
1/2 teaspoon salt
1/2 teaspoon baking powder
8 tablespoons (113g) butter, cut in pieces
1/2 cup sour cream

Filling:
1 head green cabbage
2-3 tablespoons ghee or butter for cooking cabbage (how to make ghee)
4 eggs, divided
1 teaspoon mustard powder
Salt and pepper to taste

Optional: sesame seeds for topping

Equipment:
Food processor (mini works for me)
Large grater
Flat rolling pin
Half sheet jelly roll pan

Instructions
Place 2 cups einkorn flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl of a food processor (I use a mini but would recommend  a regular one).
Add 8 tablespoons cubed butter. Pulse a few times, until you see coarse crumbs.

russian cabbage pie
Add 1/2 cup sour cream; pulse until large chunks start to form.

russian cabbage pie
Transfer chunky mass onto a well-floured surface, and gently form a ball. Try to not over mix.

russian cabbage pie
On well floured surface, roll the dough out with to a large rectangle, about 8 x 10″.
Fold the dough in three like a letter. Roll the dough out again to a large rectangle and fold in three. Repeat one more time.

russian cabbage pie
Wrap dough in plastic, and place in refrigerator while you are preparing the filling.
To make filling, hard boil 3 eggs (place eggs in a small pot, fill with cold water an inch over the eggs, bring to boil, cover, remove from heat, let sit for 12 minutes, rinse with cold water to stop cooking). Peel eggs.
Shred 1 head of cabbage finely (you could use food processor, if you wish).
Heat 3 tablespoons of ghee or butter in a large pan, add cabbage, 1 teaspoon mustard powder, salt and pepper to taste, and cook on medium for 7-8 minutes. The cabbage should be underdone. Remove from heat, grate eggs through a large grater straight into the cabbage, mix well.

russian cabbage pie
Cut the dough into two pieces. Roll it out to the size of the baking vessel. I use half sheet jellyroll pan so I roll it out very thin, but a pie pan works well too, especially if you like thicker crust.
Place filling on the bottom crust; roll out the second piece of dough, and cover the top, pinching the ends.This dough is very forgiving so even if your edges are messed up, you won’t know it after baking.

russian cabbage pie
Brush the top with a beaten egg, make small slits, and sprinkle with sesame seeds if you wish.
Bake at 350ºF (180ºC) for 30 minutes.

Russian Cabbage Pie {With Flaky Einkorn Crust}
 
Prep time
Cook time
Total time
 
Russian cabbage pie with super tender and flaky crust can be a meal in itself.
Author:
Cuisine: Russian
Serves: 1 pie
Ingredients
  • Dough:
  • 2 cups all-purpose einkorn flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 8 tablespoons (113g) butter, cut in pieces
  • ½ cup sour cream
  • Filling:
  • 1 head green cabbage
  • 2-3 tablespoons ghee or butter for cooking cabbage
  • 4 eggs
  • 1 teaspoon mustard powder
  • Salt and pepper to taste
  • Optional: sesame seeds for topping
Instructions
  1. Place 2 cups einkorn flour, ½ teaspoon baking soda and ½ teaspoon salt in a bowl of a food processor (I use a mini but would recommend a regular one).
  2. Add 8 tablespoons cubed butter. Pulse a few times, until you see coarse crumbs.
  3. Add ½ cup sour cream; pulse until large chunks start to form.
  4. Transfer chunky mass onto a well-floured surface, and gently form a ball. Try to not over mix.
  5. On well floured surface, roll the dough out with to a large rectangle, about 8 x 10".
  6. Fold the dough in three like a letter. Roll the dough out again to a large rectangle and fold in three. Repeat one more time.
  7. Wrap dough in plastic, and place in refrigerator while you are preparing the filling.
  8. To make filling, hard boil 3 eggs (place eggs in a small pot, fill with cold water an inch over the eggs, bring to boil, cover, remove from heat, let sit for 12 minutes, rinse with cold water to stop cooking). Peel eggs.
  9. Shred 1 head of cabbage finely (you could use food processor, if you wish).
  10. Heat 2-3 tablespoons of ghee or butter in a large pan, add cabbage, 1 teaspoon mustard powder, salt and pepper to taste, and cook on medium for 7-8 minutes. The cabbage should be underdone. Remove from heat, grate eggs through a large grater straight into the cabbage, mix well.
  11. Cut the dough into two pieces. Roll it out to the size of the baking vessel. I use ½ jellyroll pan so I roll it out very thin, but a pie pan works well too, especially if you like thicker crust. You can use parchment paper.
  12. Place filling on the bottom crust; roll out the second piece of dough, and cover the top, pinching the ends.This dough is very forgiving so even if your edges are messed up, you won't know it after baking.
  13. Brush the top with a beaten egg, make small slits, and sprinkle with sesame seeds if you wish.
  14. Bake at 350ºF (180ºC) for 30 minutes.

 

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