Layered pie with cabbage
6 servings
60 minutes
Layered cabbage pie is a delicate and aromatic dish of Russian cuisine that combines layers of crispy dough with a rich filling of cabbage, mushrooms, pickled cucumbers, eggs, and cheese. This pie has been known in Russia since ancient times when cabbage filling was one of the most popular in home-baked dishes. Its taste is both soft and rich, with a pleasant tang from the cucumbers and creamy notes from the cheese. The secret to its perfect texture is the airy puff pastry topped with an appetizing golden crust. It is served hot, garnished with bright halves of cherry tomatoes that add freshness and aesthetic completeness. Perfect for family dinners or festive tables where each piece reveals the diversity of traditional Russian flavors.
1
Form a layer from the dough and brush it with mayonnaise or 'Thousand Islands' sauce.
- Puff pastry: 2 pieces
- Lemon mayonnaise: 50 ml
2
Layer the (blanched, if winter) cabbage, mushrooms (coarsely chopped, preferably champignons or oyster mushrooms), cucumbers (in rings), eggs (in rings), and sprinkle with cheese. Each layer is lightly coated with mayonnaise or sauce.
- White cabbage: 500 g
- Fresh mushrooms: 100 g
- Marinated cucumbers: 6 pieces
- Chicken egg: 4 pieces
- Rossiysky cheese: 200 g
- Lemon mayonnaise: 50 ml
3
Cover the top with a mesh from the second layer. (Roll out the dough to the desired length and significantly narrower than the width of the pie, make short vertical cuts in a checkerboard pattern. Place the resulting preparation on the pie and gently stretch it to create holes where the cuts are).
4
Bake for 15-20 minutes until golden brown. While baking, cut the cherry tomatoes in half, and as soon as you take out the pie, place half of a cherry tomato back side up into each hole on the hot cheese.
- Rossiysky cheese: 200 g
