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Russian Vegetable Pie

By: YUJI  
"Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs."

Rating: This weblink has been rated 14 times with an average star rating of 4.5 Read Reviews (12)

Rate/Review | 442 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
50 Min
Cook Time:
40 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 4 eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 4 ounces cream cheese, softened
  •  
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 small head cabbage, shredded
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried tarragon
  • 1/4 teaspoon dried basil leaves
  • salt and pepper to taste
  • 1 tablespoon butter
  • 8 ounces fresh mushrooms, sliced
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon dried dill weed

Directions

  1. Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  2. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
  3. In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
  4. Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
  5. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 321 | Total Fat: 21.6g | Cholesterol: 161mg

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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2005 by DEBRAHW 
Wow - I was so glad to find this recipe. I used to make it years ago - from a Moosewood... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2003 by LISA RICHMOND 
I love this tasty, zesty trip to eastern Europe. I prepare it often. I don't have children,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2003 by neiciebeans 
I was surprised by how tasty this was! I only used 4 oz of mushrooms, because I was saving... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2008 by rab4428 
My 34 year old copy of "The Vegetarian Epicure," (Anna Thomas, 1972) opens automatically to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2007 by ELIZABETH A. BRYSON 
I don't usually make recipes like this but this one sounded so good I had to try it. I am so... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2009 by dael 
My Russian boyfriend recognized the recipe, but thought that the cream cheese was odd. We... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2006 by RAZZMATAZZ 
Had some trouble getting the pastry together and there was barely enough for both crusts. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2003 by WSHEA 
Quite tasty. The mushrooms clashed with the other flavors, in my opinion. I would like to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2009 by Erin Haussler 
I changed the recipe around quite a bit so this rating is based on the changes. I used spinach... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2008 by WILLOWRUE 
This is my favorite recipe of all time! My mom would make this for my birthday when I was a... MORE

 
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