Russian Vegetable Pie


"Easy and delicious vegetable pie dish with cream cheese, cabbage, mushroom and herbs."

Ingredients 1 h 30 m {{adjustedServings}} servings 318 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C.) Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  2. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream cheese until mixture forms a ball. Roll out 2/3 of the pastry and line a 9 inch pie dish. Roll out the remaining pastry and make a circle large enough to cover the dish. Put it away to chill.
  3. In a large skillet, melt about 2 tablespoons butter. Add the onion and cabbage and saute for several minutes, stirring constantly. Season with marjoram, tarragon, and basil, salt and pepper. Cook, stirring occasionally, until the cabbage is wilted and the onions are soft. Remove from the pan and set aside. Add another tablespoon of butter to the pan and saute the mushrooms lightly for about 5 to 6 minutes, stirring constantly.
  4. Spread the softened cream cheese in the bottom of the pie shell. Arrange the egg slices in a layer over the cheese. Sprinkle them with chopped dill, then cover them with the cabbage. Make a final layer of the sauteed mushrooms and cover with the circle of pastry. Seal and flute the edges of the crust. With a sharp knife, cut a few short slashes through the top crust.
  5. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 20 to 25 minutes, or until golden brown.
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Reviews 19

  1. 23 Ratings


My Russian boyfriend recognized the recipe, but thought that the cream cheese was odd. We tried it both ways, and MAKING IT WITHOUT THE CHEESE IS WAY BETTER. I also increased the spices by half. I really liked the mushrooms and cabbage, but next time I may add carrots as well. This makes enough filling for two pies, so be sure to have four crusts on hand (two for the tops). I use the premade crusts, precrisped at 375 for 15 minutes, and they always turn out perfect.


My 34 year old copy of "The Vegetarian Epicure," (Anna Thomas, 1972) opens automatically to this page, but it's packed away because I'm in the middle of moving; luckily I found this site--I've just gotten a call to please make what will surely be my 10,000th pie for a family picnic tomorrow. I've made it every which way: spinach or kale instead of cabbage, a variety of substitute herbs (the curry version was partuclarly good!), a so-so vegan version (tofu cream cheese texture wasn't right), and it's still among my favorite meals of all time. My folks gave me the book on my 14th birthday in 1974; I had just become a vegetarian -- more because I didn't like the taste or texture of meat/fish/fowl than for any health or political reasons -- and although I was already enthusiastic cook, I was not a very knowledgable cook. Thomas's book (as well as her subsequent volume II) introduced me to enough delicious recipes as a teen to keep even my most meat-focused male friends happy. Enjoy!


Wow - I was so glad to find this recipe. I used to make it years ago - from a Moosewood Cookbook. It is definitely comfort food and now I use no fat or low fat cream cheese. I use a prepared crust. I do like putting in any vegie I can find -- but diced or grated carrots are great in it because they add a dash of colour. Thanks for reminding me about how it is actually constructed....yummy