This recipe was given to my mother, Durema Kohl, in the early ’60s (I think) by Lydia Peroff, a Russian woman. I’ve made some adaptations (like the addition of chopped cabbage), but I think it retains the essence.
1 1/2 lb. lean ground meat
1/2 medium onion, grated
1/2 medium onion, chopped and browned lightly in butter
2 to 3 c. chopped cabbage
2 or 3 slices bread, soaked in milk and squeezed
3 or 4 hard-boiled eggs
1/2 c. or more chopped fresh dill
Salt and pepper
Pie dough for two crusts
Mix meat through bread in large bowl. Quickly fry in hot frying pan, turning with fork continuously until meat is gray. Add eggs, dill, salt and pepper to taste. Let the mixture cool.
Preheat oven to 450. Roll one crust very thin and place on large baking sheet. The dough will be about 14″ x 14″. Spread meat mixture over, compressing meat with your hands so that it’s even and no air pockets remain, leaving about 1″ edge of crust. Roll out the other crust as above and place over the meat mixture. Seal the edges with water and then roll and crimp the edges. Prick top with a fork (or cut a decorative design in top crust). Brush with beaten egg. Bake at 450 for 5 minutes, then at 350 for 20-25 minutes or until golden brown. Lett cool a little bit before serving.