Transylvanian Cabbage Pie Food

TRANSYLVANIAN CABBAGE PIE

Steps:

• Cut cabbage in very thin slices.
• Saute in the oil adding the salt and pepper and stirring continuously.
• When thoroughly soft and tender set aside to cool.
• Roll out the raised bread dough ,.
• Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
• Fold overlapping dough, brush with melted butter (or milk or cream).
• Cover and place in a warm place to rise again.
• Bake at 350° in preheated oven about 30 or 40 minutes.

RUSSIAN CABBAGE PIE

Steps:

• Sift together flour thru salt.
• Cut in butter, then 4 oz cream cheese.
• Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
• Roll out remaining pastry into a circle big enough to cover dish; chill.
• Spray a large skillet with butter-flavored cooking spray.
• Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
• Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
• Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
• Spread other 4 oz cream cheese in the bottom of the pie shell.
• Arrange the eggs in a layer over the cream cheese.
• Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
• Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
• Cut a few short slashes in the top crust for steam to escape.
• Bake at 400°F 15 minutes.
• Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.

KLUSKI-PIEROGI CASSEROLE

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.

POLISH-AMERICAN CABBAGE PIE

Steps:

• Preheat oven to 350°F.
• Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
• Pour off and reserve bacon drippings.
• Brown pork, drain and set aside.
• Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
• Add bacon, pork, sour cream, salt and pepper and combine.
• Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
• Add the remaining cabbage and cover with the remaining pie crust.
• Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
• Let sit 10-15 minutes before serving.

MEAT AND CABBAGE PIE

Steps:

• Preheat oven to 350 degrees.
• Take pie shells out of boxes to thaw.
• Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
• Stir in the cabbage.
• Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
• Lower heat and simmer 15 minutes.
• Put half of mixture into one of the pie shells and wet the top edge of the shell.
• Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
• Lay second shell directly on top of of mixture in first shell.
• Use damp fingers to seal two shells together.
• Flute edges.
• Make about 8 slashes on top to allow steam to escape.
• Repeat filling the third shell and covering with the fourth shell.
• Check to see that your edges are sealed and for the steam vents.
• Bake for 30-40 minutes or until crust is golden brown.
• Place pie plate on wire rack and let set for 5 minutes.
• Cut into 8 servings.

CABBAGE PIE

Steps:

• Melt butter in a skillet and add cabbage, onioin and garlic.
• Cook on medium to medium-high heat until cabbage is wilted and onions are translucent.
• Mix 1 1/2 Celsius milk with flour. Add milk mixture to cabbage skillet and stir to thicken.
• Add meat if desired.
• Mix Bisquick mix and 2/3 Celsius milk as if going to make biscuits. Press the dough into a pie pan or 8x8 baking dish.
• Add cabbage mixture into baking dish.
• Bake at 350 degrees for 20 minutes.

GREEK CABBAGE PIE WITH DILL AND FETA

Steps:

• Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
• Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
• Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
• Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.

HALUSHKI

Steps:

• Finely chop cabbage.
• Put in a pan with salted water to cover.
• Bring to a boil.
• Cook 5 minutes.
• In the meantime, chop onions and saute in 1 C margarine until tender, approximately 10 minutes.
• Drain cooked cabbage, rinse with cold water, squeeze out the excess water.
• Mix into the cooked onion; add 1/2 C butter, mix and cook until medium browned, approximately 30 minutes, stirring to prevent overbrowning.
• Cook noodles 5-6 minutes.
• Drain; combine with cooked cabbage, mixing well.
• Season with salt and pepper.

RUSSIAN CABBAGE PIES

Steps:

• Preheat oven to 350.
• Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
• Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
• After happily washing up your dough-making mess (you have some time), prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
• After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled) and salt and sugar (to taste) to your pot of cabbage. Turn off the heat. Grease a large pan.
• Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter). Place a spoonful of filling in each circle (one at a time). Pinch closed. Be patient! This takes some practise . . .
• Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
• Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :) ).
• Serve with sour cream, and hot sauce if you like. Enjoy!