Russia: Lox and Creme Fraiche Blini with Cabbage Pirog

COVID has brought many changes... but a not-so-terrible one has been a new project with my young daughter - studying a "country/state of the week." Each week, she spins her globe (or US map) and randomly selects a country she wants to learn about throughout the next seven days. This includes things like geography, animals, culture, dancing, music... and food. Each week, we plan and cook a meal from that country together. This one? Russia! While I wasn't immediately excited by a Russian meal, it turns out that Pirog is absolutely delicious. This more or less giant pot pie filled with cabbage, is surprisingly flavorful, deep, warm, hearty, and satisfying. While "cabbage pie" wasn't an immediate best-seller with my family from the name, after digging in we all agreed that this is a keeper.

Since no Russian meal would be complete without some blini, we made some of those, too. These mini pancakes were a fast hit with not only my daughter but my increasingly picky son! We made them with creme fraiche and lox for a delightful appetizer.. or main course in my two year old's mind!

Time: 2 hrs

Cabbage Pirog                                                                     Time: 2 hrs

Ingredients:
2.25 tsp yeast
2/3 c lukewarm milk
1 egg (second optional)
1 c. butter, melted and cooled
1/2 tsp salt
1 tbsp sugar
3.75 c flour
1 cabbage, chopped
1 onion, chopped
3 tbsp olive oil
4 hard-boiled eggs, chopped
black pepper
1 tbsp dried dill

First, the dough needs to be made. Combine the yeast and milk and let it sit for five minutes or until foamy. Then add one (non hard-boiled) egg, butter, 1/4 salt, and sugar. Slowly stir in 3.25 c of flower. Begin kneading and continue for about three minutes. Add additional flour if needed. Shape it into a ball and set it to rest for 30 minutes.

While the dough is resting, you can turn your attention to the filling. Blanch the cabbage for about three minutes and then drain well.

Heat the oil in a large pan over medium heat. Add the cabbage and onion and saute for about 15-20 minutes or until nearly cooked. Add in the remaining 1/4 tsp salt, 4 hard boiled eggs, black pepper, and dill. Toss well.

Get your oven pre-heating to 375 degrees.

Knead the dough again and let it rest for another 10-15 minutes. You can do this while you finish saute-ing depending on how the time works out.

Divide the dough in half. Roll it into a rectangle. Place half of the dough in the bottom of a greased 13x9 glass baking dish. Spoon the filling evenly throughout. Place the other half of the dough on top and crimp around the edges to form a seal. Brush with a little mixed water and egg across the top (optional). Cut several slits to allow steam to escape. Bake for 40 min.

Lox and Creme Fraiche Blinis

Time: 10 min

Ingredients:

1 c flour

3/4 tsp salt

1/2 tsp baking powder

3/4 c + 2 tbsp milk

1 egg

1 tbsp butter, melted

creme fraiche

Nova lox

Combine all of the ingredients through butter and whisk well.

Get a pan heating over medium low heat. Add a single tablespoon of batter at a time. Cook for about a minute per side or until cooked through. It will depend on your stove.

Top with creme fraiche and lox - or any other choices!