Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries. 

You may be familiar with piroshki, those delectable savory pastries that are either baked or fried. However, making a large pie or Pirog is much less time-consuming and also makes a wonderful buffet dish. An Orthodox Easter celebration typically includes a selection of savory baked Pirogs, and while all are delicious, the combination of pastry and cabbage is outstanding.

Pirog can be made with yeast dough, but a sour cream pastry that comes together quickly in a food processor is easier to make and pairs well with the cabbage. The preparation is straightforward: First, make the pastry, wrap it in film, and refrigerate for at least an hour or overnight. Finely slice the cabbage and onion and sauté until softened. Set aside to cool, then fold in a couple of finely chopped hard-boiled eggs, dried dill, salt, and pepper.  

It is important to keep the pastry very cold and to let the filling cool before adding it to the pastry.

Once the pie is assembled, it is baked for approximately 40 minutes in the Convection Bake mode.

INGREDIENTS

For the pastry

2 cups (300 gm) all-purpose flour

8 oz (200 gm) chilled, unsalted butter, cubed

¼ cup (125 ml) sour cream

½ tsp salt

1 9x13x2" (33x23x5 cm) oven-safe baking pan

For the filling

1 medium yellow onion, thinly sliced

1 small head of green cabbage, core removed, thinly sliced

2 tbsp butter

1 tbsp olive oil

2 large eggs, hard-boiled, peeled and finely chopped

1 tbsp dried dill, if that sounds like too much for you, add a little less to taste

Salt and freshly ground pepper to taste

1 egg well blended with a little water to brush the pastry

PREPARATION

To make the pastry:

Place the flour, butter, and salt in the food processor bowl and pulse until the mixture resembles coarse breadcrumbs.  Add the sour cream and pulse just until the mixture begins to come together.

Turn the dough out onto a pastry mat lightly dusted with flour and shape it into a round, flat disc.

Wrap in plastic wrap and refrigerate for at least an hour or overnight. When ready to bake the pie,  place the pastry on the pastry mat lightly dusted with flour and flatten it slightly with the heel of your palm. Divide the pastry into two pieces, approximately ⅔ for the base and ⅓ for the top. Roll out the larger piece and line the base of the pan, trimming any overhang.

If the filling is ready, you can continue; otherwise, refrigerate the pastry-lined pan and the topper until you are ready to continue.

To make the filling:

Heat a large sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, stir in the onions and cook until softened.  Add the cabbage in handfuls and cook until softened and there is more space in the pan to add the remainder of the cabbage.  Add a few tablespoons of water to the pan, cover, and cook over medium heat for about 10 - 12 minutes, taking care not to let the vegetables brown.

When the cabbage has softened, set it aside to cool and add salt and freshly ground pepper to your taste. After the cabbage has cooled for at least 15 minutes, stir in the dried dill and chopped hard-boiled egg.  If you add the dill when the cabbage is too hot, the dill will lose its flavor.

The filling is best added to the pastry when it's at room temperature.  If you make the filling a day in advance, either let it come to room temperature or reheat it in the Steam oven for about 6 minutes to lose the chill.

To bake the Pirog:

Arrange the oven racks so that you can place the pie on rack position 2, counting up from the bottom of the oven. Heat the oven in the Convection Bake mode to 375℉/190℃.

Add the cabbage mixture to the pastry-lined baking pan, brushing the lip of the pastry with the beaten egg. Place the topper over the cabbage, pressing down lightly along the edges to seal.

Using the tines of a fork, create a decorative pattern around the edge and cut a few steam vents in the center. Brush the top of the pastry with the beaten egg and bake the Pirog for approximately 40 minutes until golden.

Allow to cool for at least 15 minutes before slicing.  

Makes 12 servings