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Russian Cabbage Pie

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“My favorite recipe from the old 1970s cookbook The Vegetarian Epicure. I've adapted it a bit, most notably replacing butter with butter-flavored cooking spray.”
1hr 10mins

Ingredients Nutrition


  1. Sift together flour thru salt.
  2. Cut in butter, then 4 oz cream cheese.
  3. Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
  4. Roll out remaining pastry into a circle big enough to cover dish; chill.
  5. Spray a large skillet with butter-flavored cooking spray.
  6. Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
  7. Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
  8. Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
  9. Spread other 4 oz cream cheese in the bottom of the pie shell.
  10. Arrange the eggs in a layer over the cream cheese.
  11. Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
  12. Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
  13. Cut a few short slashes in the top crust for steam to escape.
  14. Bake at 400°F 15 minutes.
  15. Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.

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