Russian Cabbage Pie

This recipe is more an adaptation of the Russian Cabbage Pie then an authentic one.

I bought a whole cabbage and was looking for cabbage recipes.

This pie uses 6 big cabbage leaves, cut into thin (short, not more than 3 inches) strips. After cutting, I microwave the cabbage for 3 minutes to reduce the cooking time.

For volume, I have added risotto to this recipe. I cook my risotto in the microwave for 15 minutes. It also cooks well in a rice cooker. You can substitute risotto with couscous which can be added to the cabbage when you pan fry the mixture.

If you want a vegetarian pie, you can omit the bacon.

INGREDIENTS

1 cup of risotto – cook as per instructions
4 cups of shredded cabbage
4 pieces of bacon (cut into halves and fried) – Optional
1 cube chicken stock
100gm milk
125gm feta cheese (cut into small pieces)
3 Eggs
225g sour cream (1 small tub)
125g flour
2 teaspoons baking powder
2 tablespoon oil (or melted butter)*
grated cheese (for garnish)
mixed herbs (for garnish)

* 1 teaspoon of oil for frying the cabbage mixture and the other for the batter

METHOD

Cook the risotto and put aside. If you are substituting this with couscous, you can add the couscous with the cabbage when you pan fry.
Preheat the oven to 350°F
In a wok, add one tablespoon olive oil or melted butter.
Add the bacon slices and fry slightly.
Add the shredded/sliced cabbages, chicken stock and stir till softened.
Add the risotto (or couscous) and 100gm milk. Cover for 5 mins on medium flame till dry but moist.
Turn off heat and stir in the feta cheese.
Transfer the cooked mixture to a prepared deep baking dish (I used cooking spray).
Beat the eggs, then stir in the sour cream and oil. Add the flour and baking powder and mix to form a batter.
Pour over the top of the cabbage mixture.
Garnish with mixed herbs and cheese.
Bake for 30 minutes at 175 degrees C or until the top turns golden.