The 1901 Cookbook Archive
No. 537 — Cabbage Filling for Pies
English historical translation of Molokhovets recipe No. 537 from the 1901 Russian cookbook, retaining original methods and measures.
For a large pie or small pies, separate the cabbage leaves, rinse in a sieve and let drain. Transfer to a wooden bowl and chop very finely.
Salt the cabbage. After ten minutes squeeze it out, place in a colander, scald with boiling water and rinse with cold water.
When drained, transfer to a frying pan or saucepan with fresh Finnish-style butter. Cook while stirring constantly until cooked through but not browned.
Cool slightly, season with salt and a little pepper, and mix in chopped eggs and dill. Allow to cool completely before placing on the rolled-out pastry.
Original source: Read Russian recipe No. 537. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.