The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
Greetings and Good Monday Morning!
This week's recipe hails from Russia! This is a "pot pie" of sorts with Russian influences. This pie could be made with meat for you "meat-a-vores" out there, but could remain a very good, stand-alone, vegetarian dish. As far as making it Vegan, does anyone out there know of a way to substitute cream cheese with something soy based to get about the same effect? I know Checkers sells Vegan butter that can be used for this recipe. I, having never been Vegan, would love to know some of the "tricks of the trade" from those of you who have had to adjust recipes with dairy products. Also, I would love to get recipes from those of you who would enjoy sharing some of the foods of your culture. Please feel free to send me some ideas or specific recipes. I am looking for ALL cultures including specific countries, religious traditions, and our very own traditions started in the United States. Thank you very much!
Wishing you full and multi-culturally aware feasts,
The Diversity Committee
Russian Vegetable Pie
Easy and delicious vegetable pie dish with cream cheese,
cabbage, mushroom and herbs. Prep Time: approx. 50 Minutes.
Cook Time: approx. 40 Minutes. Ready in: approx. 1 Hour 30
Minutes. Makes 1 - 9 inch pie (8 servings).
Printed from Allrecipes, Submitted by Yuji
1 1/4 cups all-purpose flour
1 teaspoon white sugar
1 teaspoon salt
3 tablespoons butter
4 ounces cream cheese, softened
2 tablespoons butter
1 onion, chopped
1 small head cabbage, shredded
1/8 teaspoon dried marjoram
1/8 teaspoon dried tarragon
1/4 teaspoon dried basil leaves
salt and pepper to taste
1 tablespoon butter
8 ounces fresh mushrooms, sliced
4 ounces cream cheese, softened
1/2 teaspoon dried dill weed
1 Preheat oven to 400 degrees F (200 degrees C.) Place
eggs in a saucepan and cover with cold water. Bring water
to a boil and immediately remove from heat. Cover and let
eggs stand in hot water for 10 to 12 minutes. Remove from
hot water, cool, peel and slice.
2 In a large bowl, combine flour, sugar and salt. Cut in
butter until mixture resembles coarse crumbs. Stir in cream
cheese until mixture forms a ball. Roll out 2/3 of the
pastry and line a 9 inch pie dish. Roll out the remaining
pastry and make a circle large enough to cover the dish. Put
it away to chill.
3 In a large skillet, melt about 2 tablespoons butter.
Add the onion and cabbage and sauté for several minutes,
stirring constantly. Season with marjoram, tarragon, and basil,
salt and pepper. Cook, stirring occasionally, until the
cabbage is wilted and the onions are soft. Remove from the pan
and set aside. Add another tablespoon of butter to the pan
and sauté the mushrooms lightly for about 5 to 6 minutes,
4 Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the
cheese. Sprinkle them with chopped dill, then cover them with
the cabbage. Make a final layer of the sautéed mushrooms
and cover with the circle of pastry. Seal and flute the
edges of the crust. With a sharp knife, cut a few short
slashes through the top crust.
5 Bake in the preheated oven for 15 minutes. Reduce
temperature to 350 degrees F (175 degrees C) and bake for 20 to 25
minutes, or until golden brown.
Serving Size 1/8 of a recipe Servings Per Recipe 8
Amount Per Serving Calories 321 Calories from Fat 194
% Daily Value * Total Fat 21.6g 33 % ** Saturated Fat 12.5g 62 % Cholesterol 161mg 54 % Sodium 512mg 20 % Potassium 436mg 12 % Total Carbohydrates 23.7g 8 % Dietary Fiber 3.2g 13 % Protein 9.7g 19 % ** Sugars 4.9g Vitamin A 20 % ** Vitamin C 50 % Calcium 11 % Iron 25 % ** Thiamin 25 % Niacin 32 % ** Vitamin B6 12 % ** Magnesium 9 % ** Folate 50 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values
may be higher or lower depending on your calorie needs.