Meat and Cabbage Pie

Meat and Cabbage Pie Recipe from Latvia

Region / culture: Latvia | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Meat and Cabbage Pie is a hearty and comforting dish that combines savory ground beef, tender cabbage, and hard-boiled eggs all encased in a flaky crust. This dish is perfect for a cozy family dinner or a special occasion.

History

Meat and Cabbage Pie has its origins in Eastern European cuisine, where cabbage is a staple ingredient in many traditional dishes. This pie is a popular comfort food in countries like Russia, Ukraine, and Poland, where it is often served during holidays and celebrations.

Ingredients

Filling

1 small to medium head of cabbage
1 medium onion
4 hard boiled large eggs
1 lb (or 500 g) ground beef
salt
Other spices

Crust

2.5 cups of flour
1 tsp of regular or powdered sugar
1 tsp of salt
1 cup of solid vegetable shortening OR 0.5 cup of vegetable shortening and 8 tbsp of unsalted butter OR 1 cup of unsalted butter
0.5 cup of ice cold water

How to prepare

Filling

Finely chop the cabbage and onion.
Heat a large skillet with 2 tbsp of oil.
Add the chopped onion to the skillet and sauté until golden brown.
Then add the cabbage and cook on medium heat for 15–20 minutes or until golden and soft.
In a separate skillet, sauté the ground beef for 5–10 minutes or until browned.
Boil the eggs.
When everything is ready, mix the cabbage, meat, and chopped eggs together.
Add salt and/or other spices to taste.
Your filling is ready!

Crust

If you are making your own dough:
In a large bowl, thoroughly mix together flour, salt, and sugar.
Then add shortening (broken into large chunks) or butter (cut into small pieces).
Begin chopping the fat/butter with a pastry blender or 2 knives until the mixture is coarse, dry, and powdery.
Drizzle 0.33 cup + 1 tbsp of ice-cold water over the mixture.
Mix the dough with a spatula until evenly moistened and small balls start to form.
Press down on the dough with the spatula. If the balls of dough stick together, you have added enough water; if not, drizzle with 1 to 2 tbsp of ice-cold water.
Continue mixing the dough with the spatula, then with your hands until it coheres. The dough should look rough, not smooth.
Divide the dough in half and press each half into a round flat disk.
Wrap the disks in plastic and refrigerate for at least 30 minutes before rolling.
The dough can be frozen for up to 6 months in an airtight packaging (thaw completely before rolling).
When ready to roll, roll out 2 9-inch (~22 cm) rounds of dough.
Place one crust on the bottom of a 9-inch pie pan, pressing it over the bottom and into the corners of the pan.
Transfer the filling into the pan and smooth the top.
Place the second crust on top and seal the sides. Trim any excess dough hanging over the sides of the pan.
Before baking, cut 4 ventilation holes on the top crust of the pie.
Bake in an oven preheated to 350°F (175°C) for 20–30 minutes or until golden.
When done, let the pie sit for 15–20 minutes before serving warm.
Great with milk.

Variations

For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
Add diced potatoes or carrots to the filling for extra texture and flavor.
Experiment with different spices and herbs, such as paprika, thyme, or dill, to customize the flavor of the pie.

Cooking Tips & Tricks

Make sure to finely chop the cabbage and onion for a more uniform texture in the filling.

- Sautéing the cabbage and onion until golden brown adds depth of flavor to the dish.

- Boiling the eggs separately ensures that they are cooked to perfection before adding them to the filling.

- Refrigerating the dough before rolling it out helps prevent shrinkage during baking.

- Cutting ventilation holes in the crust allows steam to escape and prevents the filling from becoming too soggy.

Serving Suggestions

Meat and Cabbage Pie can be served with a side salad or steamed vegetables for a complete meal. It pairs well with a dollop of sour cream or a drizzle of hot sauce for added flavor.

Cooking Techniques

Sautéing the cabbage and onion until golden brown helps caramelize the vegetables and enhance their natural sweetness.

- Rolling out the dough into two rounds and placing one on the bottom of the pie pan and one on top creates a flaky and crispy crust.

Ingredient Substitutions

You can use ground turkey or chicken instead of ground beef for a lighter version of the pie.

- Margarine or vegetable shortening can be used in place of butter for the crust.

Make Ahead Tips

Meat and Cabbage Pie can be assembled ahead of time and refrigerated until ready to bake. Simply cover the pie with plastic wrap and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve Meat and Cabbage Pie on a platter garnished with fresh herbs, such as parsley or dill, for a beautiful presentation. Cut the pie into wedges and arrange them on individual plates for a more elegant serving style.

Pairing Recommendations

Meat and Cabbage Pie pairs well with a glass of red wine, such as Merlot or Cabernet Sauvignon, or a cold beer for a casual meal. For a non-alcoholic option, try serving it with a glass of sparkling water or fruit juice.

Storage and Reheating Instructions

Leftover Meat and Cabbage Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Meat and Cabbage Pie contains approximately 400 calories.

Carbohydrates

Each serving of Meat and Cabbage Pie contains approximately 40 grams of carbohydrates.

Fats

Each serving of Meat and Cabbage Pie contains approximately 25 grams of fats.

Proteins

Each serving of Meat and Cabbage Pie contains approximately 20 grams of proteins.

Vitamins and minerals

Meat and Cabbage Pie is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains gluten, eggs, and dairy.

Summary

Meat and Cabbage Pie is a balanced meal that provides a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Meat and Cabbage Pie is a delicious and satisfying dish that combines savory flavors with a flaky crust. Whether enjoyed as a family dinner or a special occasion meal, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a chilly autumn day, and I had just finished gathering vegetables from my garden. As I sorted through my harvest, I came across a head of cabbage that was just begging to be used in a new and exciting way.

I remembered hearing about a dish called Meat and Cabbage Pie from an old friend of mine. She had learned the recipe from her grandmother, who had brought it over from the old country many years ago. The thought of combining hearty meat with tender cabbage and flaky pastry was too tempting to resist.

I decided to give the recipe a try, and set out to gather all the necessary ingredients. I started by browning some ground beef in a skillet, along with onions and garlic for flavor. As the meat sizzled and the smell wafted through my kitchen, I knew I was onto something special.

Next, I shredded the cabbage and added it to the skillet, allowing it to wilt and soften alongside the beef. The colors and textures melded together beautifully, creating a mouthwatering aroma that filled the room.

I seasoned the mixture with salt, pepper, and a pinch of paprika for some extra warmth. I let it simmer and meld together, the flavors mingling and intensifying with each passing minute.

While the filling cooked, I rolled out a sheet of pastry dough and lined a pie dish with it. I spooned the meat and cabbage mixture into the dish, smoothing it out into an even layer. I then covered the filling with another sheet of pastry, crimping the edges together to seal in all the deliciousness.

I popped the pie into the oven and watched as the crust turned golden brown and flaky. The scent of savory meat and sweet cabbage filled the air, making my stomach growl in anticipation.

When the pie was finally done, I pulled it out of the oven and let it cool for a few minutes before slicing into it. The crust was perfectly crisp, and the filling was rich and flavorful. Each bite was a comforting blend of meaty goodness and earthy cabbage, a true taste of home.

As I savored each mouthful, I couldn't help but think of my friend's grandmother and the generations of women who had passed down this recipe. I felt a deep connection to my own heritage, a sense of belonging that only comes from sharing a meal with loved ones.

From that day on, Meat and Cabbage Pie became a staple in my kitchen. I made it for family gatherings, potlucks, and quiet nights at home. Each time I cooked it, I felt a sense of pride and gratitude for the culinary traditions that had been passed down to me.

And so, dear reader, I urge you to seek out the recipes and stories of your own ancestors. Let their flavors and memories guide you in the kitchen, and create a legacy of delicious dishes to share with future generations. Who knows what culinary treasures you might uncover along the way?