Cabbage Pie

Name: Cabbage Pie
Yield: makes 4 to 6 servings as a main course, many more as a starter or snack
Ingredients: 2 tablespoons butter, plus more as needed; 1 medium or 1/2 large head of green cabbage, about 2 pounds, cored and shredded; 1 medium onion, sliced; Salt and black pepper to taste; 2/3 cup chopped fresh dill leaves; 6 eggs; 1 cup whole-milk yogurt or sour cream; 3 tablespoons mayonnaise; 1/2 teaspoon baking powder; 1 1/4 cups flour

December 14, 2011

Savory pies are favorites in Russia, and cabbage pie is the most common. I have not been there, but my friend Jacqueline Mitchell has, and she returned with this, certainly the easiest cabbage pie ever. I think it is best suited as an appetizer or a snack, but it’s an odd dish, good hot or at room temperature, mysteriously simple, and quite glorious when it’s done. Other vegetables you can prepare this way: any cabbage (red will not look too great, though it will taste fine), including Savoy and Napa.

Recipe notes

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