Russian Vegetable Pie Recipe - Allrecipes.com
  • READY IN hrs

Russian Vegetable Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    50 mins
  • COOK

    40 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2008

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. Enjoy!

 
Most Helpful Critical Review
Oct 28, 2006

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.

 

23 Ratings

Jan 25, 2009

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.

 
Mar 19, 2005

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

 
Apr 23, 2009

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!

 
Jan 07, 2007

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.

 
Feb 19, 2003

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!

 
Mar 16, 2003

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!

 

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Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 160 mg
  • 53%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 9.6 g
  • 19%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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