Russian Cabbage Pie
Discover the comforting flavors of Russian Cabbage Pie, a savory classic that brings together buttery, flaky homemade crust and a hearty cabbage filling. Perfect for cozy family dinners or as a unique potluck centerpiece, this recipe features tender cabbage sautéed with onions and seasoned to perfection, then enriched with a creamy blend of sour cream, eggs, and milk. Wrapped in a golden crust brushed with an egg wash, this pie delivers a satisfying combination of textures and flavors. With just 25 minutes of prep and an hour to bake and cool, it’s an approachable dish that feels special enough for any occasion. Serve it warm and enjoy a slice of Eastern European culinary tradition!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 6 tablespoons cold water
- 1 medium head cabbage
- 1 medium yellow onion
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 0.5 cup milk
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set it aside.
Make the crust: In a large bowl, combine the flour and a pinch of salt. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, mixing until the dough forms a ball.
Divide the dough into two pieces, one slightly larger than the other. Wrap both in plastic wrap and refrigerate for 30 minutes.
Prepare the filling: Finely chop the cabbage and onion. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until softened.
Add the chopped cabbage to the skillet. Season with salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until the cabbage reduces in volume and becomes tender. Remove from heat and let it cool slightly.
In a small bowl, whisk together 2 eggs, sour cream, and milk. Stir this mixture into the cabbage filling.
On a floured surface, roll out the larger piece of dough to fit the pie dish, leaving some overhang. Gently press it into the prepared dish.
Spread the cabbage filling evenly over the crust.
Roll out the smaller piece of dough and place it over the filling. Pinch the edges to seal, and cut away any excess dough. Make a few small slits in the top crust to allow steam to escape.
Beat the remaining 2 eggs and brush the egg wash over the top crust for a golden finish.
Bake in the preheated oven for 45–50 minutes, or until the crust is golden brown and flaky.
Let the pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1060 mg | 354% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 30.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 650 mg | 50% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
