"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Russian Cabbage Pie Recipe

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This recipe for Russian Cabbage Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Marie Smith
Added: Sunday, October 29, 2006


Pre made pastry dough lined into a 9 inch deep dish pie pan and reserved pastry dough for the top of the pie.
1 1/2 c. flour
1 tsp. sugar
1 tsp. salt
3 T. butter
8 oz. softened cream cheese
1 onion chopped
1 head cabbage, coarsely shredded
basil minced to taste
dried marjoram to taste
salt and pepper to taste
16 oz mushrooms, washed and sliced
4 hard boiled eggs sliced
chopped dill

Sift flour with salt, cut in butter and 4 oz cream cheese. Grease skillet with butter and add onion, cabbage and half of each herb. Saute several minutes over med. heat, stirring constantly until cabbage is wilted and onions soft. Remove from pan. Grease skillet again and saute mushrooms 5-6 min. stirring constantly. Spread other 4 oz cream cheese in the bottom of the pie shell, arrange hard boiled eggs in a layer over the cream cheese. Sprinkle with remaining herbs, cover with cabbage mixture, then a layer of mushrooms. Cover with pastry and pinch edges. Slash the top for steam to escape. Bake at 400, for 15 min. Turn temp down to 350 and bake 20-25 min. until crust is light brown.

Personal Notes:
Personal Notes:
In dedication to Toma, Grandpa's Russian care giver.




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