The 1901 Cookbook Archive
No. 1392 — Fresh Cabbage Pie with Eggs
English historical translation of Molokhovets recipe No. 1392 from the 1901 Russian cookbook, retaining original methods and measures.
Discard outer green leaves, core and shred cabbage. Salt, leave ten minutes and squeeze; it may also be scalded and squeezed again.
Put in two or three spoonfuls of melted butter and fry with stirring until tender, without browning.
When cool, add two to four finely chopped hard-boiled eggs and fresh dill. Use as pie filling, with a little pepper.
For meatless pies omit animal products and substitute ⅓ glass of vegetable oil for butter.
To provide
One medium cabbage 1–2 onions and ¼ Russian pound of butter 3–4 eggs, dill and salt | Pastry ingredients separately Butter to serve with the pie |
Original source: Read Russian recipe No. 1392. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.