Russian Cabbage Pie

Do be careful about sealing the top.  And also about the cooling time.  This is good as leftovers.

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Russian Cabbage Pie

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Nutrition per portion

Ingredients
  • 2 Tbsp butter (plus more as needed)
  • 1 medium or 1/2 large head cabbage, cored and shredded
  • 1 medium onion, sliced and ringed
  • salt and pepper to taste
  • 1 Tbsp dried dill
  • 6 eggs
  • 1 c sour cream
  • 3 Tbsp mayonnaise
  • 1/2 tsp baking powder
  • 1.25 c flour
Method
  1. Heat oven to 375. Lightly butter a glass or ceramic 13″ x 9″ pan.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the cabbage and onion.
  3. Sprinkle with salt and pepper; cook about 10 minutes, or until cabbage is tender, but do not brown.
  4. Remove from heat. Add dill; taste and adjust seasoning.
  5. Meanwhile, hard cook 3 of the eggs. When they are done, peel and coarsely chop. Add to cabbage/onion mixture and let cool while you make the batter.
  6. Combine sour cream, mayonnaise and remaining 3 eggs. Add baking powder and flour, mix until smooth.
  7. Spread half the batter in the prepared pan. Top with cabbage mixture. Spread the remaining batter over the top, using your fingers or a spoonula to make sure there are no gaps.
  8. Bake for 45 minutes; it will be shiny and golden brown.
  9. Let cool at least 15 minutes before slicing. May be eaten warm or at room temperature.

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