Pancake pie and cabbage pie recipe

Click for large picture


Pancake
recipes


Kids
recipes


Russian
recipes


Recipes with
cabbage

 
 

Pancake pie

 

Cabbage pie

  • 200 GRAM FLOUR
  • 2 CUPS MILK
  • 2 EGGS
  • 400 GRAM MINCED BEEF
  • 200 GRAM CABBAGE, shredded
  • 2 CARROTS, in cubes
  • 1 ONION, chopped
  • 2 TOMATOES, chopped
  • 1 CUP BÉCHAMEL SAUCE
  • 100 GRAM ST PAULIN, (soft cheese with orange rind), sliced
 
  • 250 GRAM FLOUR
  • 1 TEASPOONS YEAST
  • 1 TEASPOONS SALT
  • 1 ONION, chopped
  • 1/2 CABBAGE, shredded
  • HANDFUL DILL, cut
  • 2 EGGS, hard boiled and sliced

Bake 5 pancakes from the flour, the eggs and the milk. Fry the onion and the carrots for 5 minutes; add the minced beef and fry 5 minutes more, stir with a fork. Add the tomatoes and the cabbage and salt and pepper to taste. Divide this in 4 portions. Take an oven dish, with approximately the same diameter as the pancakes, put one pancake on the bottom, then one portion of minced beef mixture, one pancake etc. Finish with a pancake. Pour the béchamel sauce on top and distribute the cheese over the sauce. Bake the pancake pie 20 minutes at 175 degrees Celsius.

St Paulin is a cheese with an orange yellow rind, which was originally made by Trappist monks at the end of the 18th century. It is soft but you can still slice it. Port Salut is similiar. The cheese melts nicely and is therefore very suitable for oven dishes and pizza. You can also serve it for dessert with fruit and a light wine.

For other pancake pies, see apple pancake pie and summer fruit pancake pie.

Put the flour, salt and yeast together and add 3/4 cup of water; knead for 10 minutes and allow the dough to rise for 45 minutes. In the meantime, fry the onion 3 minutes, add the cabbage and stir fry 5 minutes more. Add the dill. Roll out the dough to a rectangle, and spread half of the cabbage mixture in the middle. Divide the eggs over the cabbage and add the rest of the cabbage. Close the pie and bake it 40 minutes at 190 degrees Celsius.

Unity Day day was celebrated on 6 November in Russia until 1917 and then from 2005 because Russians were freed from the Polish-Lithuanian occupation in 1612. Click on culinary calendar for Links between cooking and historical events.