Transylvanian Cabbage Pie Recipes

Steps:

• Cut cabbage in very thin slices.
• Saute in the oil adding the salt and pepper and stirring continuously.
• When thoroughly soft and tender set aside to cool.
• Roll out the raised bread dough ,.
• Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
• Fold overlapping dough, brush with melted butter (or milk or cream).
• Cover and place in a warm place to rise again.
• Bake at 350° in preheated oven about 30 or 40 minutes.

Steps:

• Melt butter in a skillet and add cabbage, onioin and garlic.
• Cook on medium to medium-high heat until cabbage is wilted and onions are translucent.
• Mix 1 1/2 Celsius milk with flour. Add milk mixture to cabbage skillet and stir to thicken.
• Add meat if desired.
• Mix Bisquick mix and 2/3 Celsius milk as if going to make biscuits. Press the dough into a pie pan or 8x8 baking dish.
• Add cabbage mixture into baking dish.
• Bake at 350 degrees for 20 minutes.

Steps:

• Preheat oven to 350°F.
• Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
• Pour off and reserve bacon drippings.
• Brown pork, drain and set aside.
• Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
• Add bacon, pork, sour cream, salt and pepper and combine.
• Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
• Add the remaining cabbage and cover with the remaining pie crust.
• Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
• Let sit 10-15 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Take pie shells out of boxes to thaw.
• Meanwhile,spray a large skillet with butter flavoured cooking spray, brown the meat and onion.
• Stir in the cabbage.
• Add tomato sauce, Brown Sugar Twin,parsley, and black pepper.
• Lower heat and simmer 15 minutes.
• Put half of mixture into one of the pie shells and wet the top edge of the shell.
• Pick up a second shell,invert the tray while putting your hand underneath touching the pastry to support the shell as it comes away from the tray.
• Lay second shell directly on top of of mixture in first shell.
• Use damp fingers to seal two shells together.
• Flute edges.
• Make about 8 slashes on top to allow steam to escape.
• Repeat filling the third shell and covering with the fourth shell.
• Check to see that your edges are sealed and for the steam vents.
• Bake for 30-40 minutes or until crust is golden brown.
• Place pie plate on wire rack and let set for 5 minutes.
• Cut into 8 servings.

Steps:

• Bring a large pot of generously salted water to a boil, and meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain.
• Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley, and set aside.
• Preheat the oven to 375ºF. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.
• Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes.
• Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm, or room temperature.

Steps:

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

Steps:

• Peel and chop onions. In large cooking pot place diced bacon and oil. Sauté onions and garlic for 5 minutes over low heat, stirring frequently until onion is light golden.
• Take cooking pot off heat, add paprika and mix well. Place cubed pork on paprika/onion mixture and turn pieces around to coat well. Cook over low heat for a few minutes, stirring continuously, making sure that paprika does not burn.
• Add salt, pepper, and caraway and mix well. Immediately after, add enough water to cover meat. Cover pot and simmer meat for 45 minutes. While meat is cooking, wash out sauerkraut under cold running water. Squeeze dry and set aside (not necessary if sauerkraut is not too sour) Add sauerkraut to meat and cook together until meat is done, about 15 minutes longer. Before serving, add sliced sausage and sour cream. Gently stir into gulyas and cook on low heat for another 2-3 minutes. Serve at once but this dish is better when prepared a day ahead. Sour cream should only be added before serving.