A request from a reader survey was “more cabbage recipes.” In response, I give you Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie), affectionately dubbed, fancy cabbage. This is my take on a recipe from Polish Cookery by Marja Ochorowicz-Montowa, (if you buy via this affiliate link, Amazon sends me a few cents).
I’ve sauteed everything, dressing up the cabbage with mushrooms, onion, hard boiled egg, and a bit of dill. Wrap it all up in the pastry of your choice. I’ve used frozen puff pastry, because I had some left over from a recent batch of sausage rolls.
I can picture using this filling in a number of ways. As is, the elegant puffed pastry could be the centerpiece of a meal, slicing it at the table. You might fill puff pastry shells with the filling or use your favorite pie crust recipe and bake it with a double crust in a pie pan. You could fill little turnovers made from pie crust or canned cresent rolls. Line mini-muffin pans with a crust and the filling for a bite sized cabbage appetizer. If you’re thinking this has too many carbs or is too complicted, just serve the filling — go straight from the frying pan to a serving bowl. It will be semi-fancy cabbage.
We love the flavor combination in Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie), and I think you will too.
A delicious vegetable filling in a puff pastry crust
- 1 cup mushrooms, sliced
- 1 medium onion, diced
- 4 tablespoons butter, divided
- 1 small head cabbage
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried dill (3-4 times more if using fresh)
- 1 egg, hard boiled and diced
- 1 sheet frozen puff pastry, thawed, but still chilled
- 1 egg, for egg wash
- Preheat oven to 425 F
- Cook mushrooms and onion in 2 tablespoons butter until onion is translucent, set aside
- Remove outer layer of cabbage leaves, quarter and remove core, slice 1/2 inch thick and cook in 2 tablespoons butter until tender, season with salt and pepper
- Return the musrooms and onions to the pan, add dill and hard boiled egg, remove from heat and cool to room temperature
- Roll out puff pastry on a lightly floured surface into a rectangle, approximately 14 inches x 18 inches, slice into two pieces, 14 x 6 (bottom crust) and 14 x 12 (top crust), cut small decorate shapes into the top crust to release steam (or just make a slit with a knife after the pie is assembled)
- Leaving 3/4 inch clear around the edge of the bottom crust, place the cabbage filling on the crust, mounding it up as you do, shape the loaf by compacting with your hands, brush outside edge with water, and place top crust over filling and seal with bottom crust by pressing together with your fingertips or a fork
- Bake 15 – 20 minutes, until crust is golden brown, serve warm or at room temp
When rolled out, the puff pastry will be thin and stretches easily, it may work better to make cutouts after assembling but I haven’t tried it
A pizza cutter is great for cutting and trimming the puff pastry