Russian Vegetable Pie

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"Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs."
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Ingredients

1 h 30 m servings 318 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

19
  1. 23 Ratings

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Most helpful positive review

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....

Most helpful critical review

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 ...

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....

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 j...

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 cru...

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 ...

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 ...

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 fr...

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 gr...

This is my favorite recipe of all time! My mom would make this for my birthday when I was a kid. The combination of flavors and textures is just perfect!

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 ...