Recipe by YUJI
"Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs."
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1 1/4 cups
cream cheese, softened
1 small head
dried basil leaves
salt and pepper to taste
fresh mushrooms, sliced
dried dill weed
My 34 year old copy of "The Vegetarian Epicure," (Anna Thomas, 1972) opens automatically to this page, but it's packed away because I'm in the middle of moving; luckily I found this site--I've just gotten a call to please make what will surely be my 10,000th pie for a family picnic tomorrow.
I've made it every which way: spinach or kale instead of cabbage, a variety of substitute herbs (the curry version was partuclarly good!), a so-so vegan version (tofu cream cheese texture wasn't right), and it's still among my favorite meals of all time.
My folks gave me the book on my 14th birthday in 1974; I had just become a vegetarian -- more because I didn't like the taste or texture of meat/fish/fowl than for any health or political reasons -- and although I was already enthusiastic cook, I was not a very knowledgable cook. Thomas's book (as well as her subsequent volume II) introduced me to enough delicious recipes as a teen to keep even my most meat-focused male friends happy.
Had some trouble getting the pastry together and there was barely enough for both crusts. Also, it seems no-one else had this problem, but I had WAY too much cabbage! Even half a head was too much.
My Russian boyfriend recognized the recipe, but thought that the cream cheese was odd. We tried it both ways, and MAKING IT WITHOUT THE CHEESE IS WAY BETTER. I also increased the spices by half.
I really liked the mushrooms and cabbage, but next time I may add carrots as well.
This makes enough filling for two pies, so be sure to have four crusts on hand (two for the tops). I use the premade crusts, precrisped at 375 for 15 minutes, and they always turn out perfect.
Wow - I was so glad to find this recipe. I used to make it years ago - from a Moosewood Cookbook. It is definitely comfort food and now I use no fat or low fat cream cheese. I use a prepared crust. I do like putting in any vegie I can find -- but diced or grated carrots are great in it because they add a dash of colour. Thanks for reminding me about how it is actually constructed....yummy
I changed the recipe around quite a bit so this rating is based on the changes. I used spinach instead of cabbage added the mushrooms, onions, added carrots and beets, a 1/2 lb of ground beef a condenced can of cream of mushroom soup the marjorium, salt, pepper to taste and some Oregano as I was out of Basil. I made the recipe for baking powder biscuits for the crust and it excluded the egg. I also excluded the cream cheese and added 4 ounces of cheddar. It was delicious! It will definately be a regular!
I don't usually make recipes like this but this one sounded so good I had to try it. I am so glad I did too! My husband, who doesn't really like cabbage, said he wouldn't mind seeing this again on the table :). The only change I made was using a prepared crust.
I was surprised by how tasty this was! I only used 4 oz of mushrooms, because I was saving some aside for another recipe. Next time will use the full 8 oz the recipe calls for. I also used frozen pasty crusts. Very delcious. Must be a Russian comfort food!
I love this tasty, zesty trip to eastern Europe. I prepare it often. I don't have children, though; children usually hate cabbage, so this is not likely to be a big family hit. but good for grownups!
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Vegetable Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 193
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