Perog, Cabbage Pie - Russian

Name: Perog, Cabbage Pie - Russian
Ingredients: Roll out thin a light biscuit dough; Chop half of a small cabbage; and an onion very fine; add two chopped hard boiled eggs; in a quarter of a cup of butter

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 33. The excerpt below is the record exactly as published.

. PEROG, CABBAGE PIE—RUSSIAN Roll out thin a light biscuit dough made of yeast and raised overnight and line a large, rather deep, greased pie- tin with it, reserving a piece for the top. Chop half of a small cabbage and an onion very fine ; add two chopped hard boiled eggs, salt and paprika. Place in a saucepan, cover and simmer until tender in a quarter of a cup of butter

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