Transylvanian Cabbage Pie Recipes

TRANSYLVANIAN CABBAGE PIE

Steps:

• Cut cabbage in very thin slices.
• Saute in the oil adding the salt and pepper and stirring continuously.
• When thoroughly soft and tender set aside to cool.
• Roll out the raised bread dough ,.
• Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage.
• Fold overlapping dough, brush with melted butter (or milk or cream).
• Cover and place in a warm place to rise again.
• Bake at 350° in preheated oven about 30 or 40 minutes.

POLISH-AMERICAN CABBAGE PIE

Steps:

• Preheat oven to 350°F.
• Cook bacon in a large skillet until crisp, remove, drain on paper towels and crumble.
• Pour off and reserve bacon drippings.
• Brown pork, drain and set aside.
• Add bacon drippings, cabbage and onion to the skillet, cook stirring frequently until cabbage is crispy tender.
• Add bacon, pork, sour cream, salt and pepper and combine.
• Line a 9 inch pie pan with one of the pie crusts, add half of the cabbage mixture and top with cheese slices.
• Add the remaining cabbage and cover with the remaining pie crust.
• Seal and flute the pie crust edges, cut slits in the top crust and bake on a cookie sheet for 45 minutes.
• Let sit 10-15 minutes before serving.

TRANSYLVANIAN CABBAGE AND NOODLES

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.

TRANSYLVANIAN CABBAGE AND NOODLES

Steps:

• Place shredded cabbage in a bowl; sprinkle with salt and toss to combine. Allow cabbage to stand for 30 minutes; squeeze cabbage dry and discard juice.
• Heat vegetable oil in a skillet over medium heat. Cook and stir cabbage and onion until cabbage is lightly browned, 10 to 15 minutes. Season to taste with salt and black pepper.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
• Lightly mix egg noodles into the cabbage mixture; season with salt and black pepper if needed and sprinkle with caraway seeds.