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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(2 of 2)
Re: Russian Vegetable Pie
Nov 4, 2009 11:05 PM
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David,
My stepgrandmother use to make something very similar (I had forgot all about it). But it had sliced or grated apple and I think some grated potato. I'm going to give this a try, thanks for the pie.
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(1 of 2)
Nov 4, 2009 10:12 PM
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Why was I so quiet for so long? Cause I was searching for keeper recipes like this one. It's true that the only reason I actually tried this recipe is because of the author's obvious relation. Glad I did, because with the first pie I handed out 4 requested copies of the recipe along with a lot of seconds. Try it, it's not grits but it's good none the less.
RUSSIAN VEGETABLE PIE
1 prepared deep dish pie crust; for the bottom
1 prepared regular pie crust; for the top
1 small head cabbage; roughly grated
1 large yellow onion; chopped
2 tablespoons butter; melted
herbs and spices; see directions
4 ounces cream cheese; well softened
4 hard boiled eggs; sliced
dill weed; to taste
Saute grated cabbage (about 3 cups) and diced onion in a large skillet with butter. Add herbs and spices as desired ( * basil, marjoram, tarragon, salt and pepper - may omit tarragon). Cook over medium heat stirring often until the cabbage wilts and onions are soft, about 20 minutes.
Spread the softened cream cheese over the thawed bottom deep dish pie crust. Layer the hard-boiled egg slices over the cream cheese. Sprinkle the eggs lightly with dill weed Mound the cabbage and onion mixture over eggs.
Top with the second thawed pie crust. Crimp / flute edges. Make a few knife slashes in the top of the crust to vent.
Bake at 400 for 15 minutes, then at 350 for 20 to 25, until crust browns slightly and inside is very hot.
Adapted: David Griggs-Janower as written in the Times Union, NY paper. He writes he's not sure of the source, as he's had this recipe for 30+ years. It sounds awful but it tastes great, he says.
(opt: remove cabbage and onion from saute pan, add another tablespoon of butter along with 1/2 pound of sliced fresh mushrooms. Saute for 5 to 6 minutes. Continue recipe.)
Yield: 8 servings
This was a delicious keeper
--
....... eat mo' grits
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