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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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RUSSIAN CABBAGE PEROG This recipe came from an estate sale. I obtained it when I purchased the family collection from the Victor Estate in Allen, Texas in 1981. Ingredients:
3 cups flour |
1 pound sweet butter divided |
3/4 cup cold water |
2 teaspoons salt divided |
1 tablespoon vodka |
2 pounds cabbage |
1 teaspoon sugar |
3 hardboiled eggs peeled and chopped |
1 egg yolk |
milk |
Directions:
1. Combine flour with 1/2 pound cold sweet butter cutting until it resembles coarse crumbs.
2. Mix together water, 1 teaspoon salt and vodka then add to flour mixture and mix gently.
3. Turn out onto floured board and roll out dough into rectangle about 1/2 thick.
4. Fold into thirds then seal in plastic bag and refrigerate overnight.
5. Bring one stick butter to room temperature.
6. Roll out dough again to a thickness of 1/2 and spread butter on it.
7. Fold into thirds and roll then fold dough and place in airtight container in refrigerator.
8. Finely shred cabbage as if you were making slaw.
9. Put cabbage in pan with enough milk to cover 1/2 the depth of the cabbage.
10. Add 1 teaspoon sugar and 1 teaspoon salt then mix gently and cook uncovered until soft.
11. Drain cabbage well then in pan used to cook cabbage put remaining butter in and melt.
12. Add cabbage and chopped hard boiled eggs.
13. Preheat oven to 550 then butter a square pan and take 3/4 dough and roll into a rectangle.
14. Spread cabbage mixture over top then roll out remaining dough and place over top.
15. Pinch edges to seal then brush with wash made with one egg yolk and 1 teaspoon water.
16. Make holes in top of pie to let steam escape during cooking.
17. Place pan on lowest rack of preheated oven and bake for 15 minutes.
18. Move up to middle rack and lower heat to 500 then bake another 35 minutes.
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