Russian-style Meat and Cabbage Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 915 cal. | (44 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 216.5 μg | (361 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 44.2 μg | (98 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 434 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the crust
- ½ cube fresh Yeast (20 grams)
- 150 milliliters lukewarm milk
- 1 tsp sugar
- 400 grams Pastry flour
- ½ tsp salt
- 2 egg yolks
- 80 grams butter
- For the filling
- 100 grams Bacon
- 1 small Green cabbage (800 grams)
- 5 onions
- 3 garlic cloves
- 100 milliliters vegetable stock
- 100 grams Rice
- 200 milliliters Beef stock
- 2 Tbsps vegetable oil
- 250 grams Ground meat (beef)
- 300 grams button Mushroom
- 30 grams butter
- salt
- peppers
- 4 hard-boiled eggs
- 20 grams chopped Dill
- 2 egg yolks (to brush crust)
Preparation steps
Crumble yeast and mix with sugar and 5 tablespoons lukewarm milk. Mix flour and salt in a bowl and make a well in the center. Add yeast mixture to well in flour and sprinkle with flour. Cover bowl and let stand about 15 minutes.
Add remaining milk, egg yolks and butter to flour mixture and knead to a smooth dough. Cover dough and let rise in a warm place until doubled in size, about 1 hour (figure 1).
Cut bacon into cubes. Remove outer leaves from cabbage. Rinse cabbage and cut into fine strips. Peel 2 onions and garlic and chop finely. Sauté bacon in a skillet, add onions, garlic and and cabbage and sauté briefly. Add vegetable stock to pan and simmer over low heat 10-15 minutes. Drain cabbage mixture well in a colander and set aside.
Mix rice and beef stock in a saucepan and bring to a boil. Reduce heat, cover and simmer over low heat about 20 minutes.
Peel remaining onions and chop finely. Heat oil in a skillet and sauté ground meat until crumbly. Stir onions into meat, sauté briefly and let cool.
Scrub mushrooms, cut into thin slices and sauté in butter. Add water to mushrooms, simmer until water cooks away and season with pepper.
Peel and slice hard-boiled eggs.
Step 2 (picture 3!)
Preheat oven to 180°C (approximately 350°F).
Knead dough well and divide in half. Roll out one half to fit pie plate for bottom crust. Dust pie plate with flour and set bottom crust into pie plate. Trim crust as necessary, saving scraps.
Layer rice, cabbage mixture, ground meat and mushrooms into bottom pie crust. Mound hard-boiled eggs over mushrooms and top with chopped dill (figure3).
Step 3 (picture 2!)
Roll out remaining dough to fit over filling for top crust. Set top crust over filling, trim as necessary to fit and crimp or pinch as desired to seal. Use dough scraps to decorate crust (figure 2). Brush top crust with egg yolks and bake pie until golden, about 40 minutes. Serve pie while still hot or cooled as desired.
