Cabbage Pie (Kulebjaka)

When it comes to cabbage pie there is only one name I can associate immediately, Lena! She is our school chef. I love her recipe,specially the dough. She uses local ingredients and when you are not in that country anymore it will never be the same. This cabbage pie turned out pretty good.

This recipe came from about.com.

Ingredients:

• 1 recipe Lard-Vinegar Pastry Crust (made without the sugar)
• Filling:
• 6 large coarsely chopped hard-cooked eggs
• 1 tablespoon lard or butter or oil
• 1 large coarsely chopped onion
• 1 small coarsely chopped green cabbage
• 1 teaspoon salt
• 1 teaspoon pepper or to taste
• 1/2 cup water, if needed
• 1 large beaten egg

Preparation:

1. Heat oven to 350 degrees. Roll out half of the pastry and fit into a 9-inch clear glass pie plate (the clear glass makes it easier to see if the bottom is baked), crimping the edges. Prick the pastry all over with a fork and top pastry with a piece of parchment paper, and place pie weights or dried beans on it (this is known as baking blind). Bake for 20 minutes or until pastry is light brown. Remove the parchment and pie weights and set aside. Leave the oven on.
   
   
2. Meanwhile, heat lard or butter or oil in a large, deep skillet. Add onion, cabbage and salt, and saute over low heat until vegetables are soft but not browned. Add water if needed to keep from burning, but the cabbage should be free of excess moisture. Taste for salt and add pepper and chopped eggs, mixing thoroughly. Cool slightly.
   
   
3. Mound cabbage mixture in pastry crust. Brush edges of baked crust with beaten egg. Roll out remaining pastry crust and place it on top of the mounded cabbage. Seal and crimp edges. Brush entire top of pie and edges with beaten egg. Place on a sheet pan to catch any drips. Bake 50 minutes or until top and bottom crusts are golden brown. Let cool at least 15 minutes before slicing and serving. Serve with sour cream, if desired.