A request from a reader survey was “more cabbage recipes.” In response, I give youĀ 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 inĀ Kulebiak z Kapusta i Grzybami (Cabbage & Mushroom Pie), and I think you will too.
Smacznego!
Lois
PS – K
now someone who would enjoy Polish heritage memoralbilia? I’ happy to be affilated with My Polish Heritage; click on the photo on the left to save 5% and I earn a small commission.
Kulebiak z Kapusta i Grzybami (Polish Cabbage & Mushroom Pie)
- Prep Time: 20 min
- Cook Time: 1 hr
- Total Time: 40 minute
- Yield: 6 servings 1x
- Category: Side dish
- Method: Bake
- Cuisine: Polish
Description
A delicious vegetable filling in a puff pastry crust
Ingredients
- 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
Instructions
- 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
Notes
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
Keywords: Cabbage
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in PoznaÅ, Poland. As the creator of PolishHousewife.com,Ā she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Susan McQuade
Oh my…this sounds delicious. I have saved the recipe to make soon. Thank you for sharing. Blessings!
polishhousewife
Thanks for your kind words, Susan; I hope you enjoy it!
Donna
I have a problem with some of your measurements. A medium onion produces almost 2 cups of chopped onion which seems a lot for this recipe. Also, what do you consisider a small cabbage? Around here, what’s a small cabbage can vary by a pound or more depending on the time of year. Onions are similar. A medium onion in the winter weighs barely 3/4 lb while the rest of the year it weighs well over a pound. It would be easier if you could give cup measurements as well.
polishhousewife
Youāre right, Donna. It would be better to give precise measurements. Medium and small are such relative terms. I guess in my mind, this is kind of like making soup or a salad, exactness isnāt mandatory. I used a cup of mushrooms, but if you have a pint of mushrooms and no other use planned, Iād say toss them all in.
As for the onion and cabbage, I had about a cup of of chopped onion. As for shredded cabbage, maybe 6 – 7 cups raw.
I hope this helps.
Beverly Zyga
This recipe would work well in paÅczeciki(?spelling)! Thanks for the idea!!
polishhousewife
I don’t know the dish you mentioned, but as savory fillings go, you could probably use it in anything.
K-baby
Instead of using butter, can you use salt pork or bacon with the grease, to saute the ‘shrooms and onions.
Rita
Came out awesome ty
Wandzia
Iām wanting to make this for wigilia. Can I use store bought jarred kapusta.
Thanks Wandzia.
polishhousewife
Yes, indeed.