No. 335 — Small Pies with Fresh Cabbage Filling
English editorial translation of Molokhovets recipe No. 335 from the 1901 Russian cookbook, with historical measures, method and source.
Finely chop one Russian pound of fresh cabbage and sprinkle with three teaspoons of salt. After ten minutes squeeze out the liquid, transfer to a sieve and scald with boiling water.
When drained, put the cabbage in a saucepan with ¼ Russian pound of butter and stew, stirring often, until tender, without letting it fry or brown.
Mix in two or three finely chopped hard-boiled eggs, a pinch of salt, pepper and a little dill. Let the filling cool before putting it into the small pies.
To provide
1 Russian pound of headed cabbage ¼ Russian pound of butter and salt 2–3 hard-boiled eggs | Pepper and dill Pastry as required and 1 egg for brushing |