Delicious Russian Cabbage Pie Recipe

This Russian Cabbage Pie is a savory and satisfying dish that combines the flavors of cabbage, onions, and cheese baked in a flaky pastry crust. It's perfect for lunch or dinner and can be enjoyed hot or cold. With a preparation time of just 45 minutes, this recipe is quick and easy to make. Whether you're a fan of Russian cuisine or simply looking to try something new, this recipe is sure to impress your taste buds.

Ingredients

• 1 package of refrigerated pie crusts (2 crusts)
• 1 small head of cabbage, finely shredded
• 1 onion, diced
• 2 tablespoons butter
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the shredded cabbage to the skillet and cook until it has wilted and softened, about 10 minutes. Remove from heat and set aside.
4. In a mixing bowl, combine the mozzarella cheese, cheddar cheese, mayonnaise, salt, black pepper, garlic powder, and paprika. Mix well.
5. Unroll one of the pie crusts and press it into a 9-inch pie dish. Trim any excess crust that hangs over the edges.
6. Spread half of the cheese mixture onto the bottom of the pie crust.
7. Add the cabbage and onion mixture on top of the cheese.
8. Spread the remaining cheese mixture on top of the cabbage.
9. Unroll the second pie crust and place it on top of the filling. Press the edges of the crusts together to seal.
10. Cut several slits in the top crust to allow steam to escape during baking.
11. Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
12. Remove from the oven and allow the pie to cool for a few minutes before serving.
13. Slice and serve the Russian cabbage pie hot or cold.

Interesting Facts