The 1901 Cookbook Archive
No. 2375 — Fresh-Cabbage Pie
English historical translation of Molokhovets recipe No. 2375 from the 1901 Russian cookbook, retaining original methods and measures.
Shred a head cabbage, sprinkle with salt and squeeze after ten minutes.
Put in a pan with oil and optionally a finely chopped onion, sauté while stirring until tender but not browned.
Cool, season with salt, pepper and dill, and use as pie filling.
To provide
1 head cabbage and 1–2 onions ¼–½ glass oil | Pepper, dill and salt Pastry ingredients separately |
Historical editorial note: The printed method says '8–6 spoons' oil, an apparent transposition; the supply list gives a quarter to half a glass.
Original source: Read Russian recipe No. 2375. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.