Russian Cabbage Perot Recipe

How to make it

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• Combine flour with 1/2 pound cold sweet butter cutting until it resembles coarse crumbs.
• Mix together water, 1 teaspoon salt and vodka then add to flour mixture and mix gently.
• Turn out onto floured board and roll out dough into rectangle about 1/2" thick.
• Fold into thirds then seal in plastic bag and refrigerate overnight.
• Bring one stick butter to room temperature.
• Roll out dough again to a thickness of 1/2" and spread butter on it.
• Fold into thirds and roll then fold dough and place in airtight container in refrigerator.
• Finely shred cabbage as if you were making slaw.
• Put cabbage in pan with enough milk to cover 1/2 the depth of the cabbage.
• Add 1 teaspoon sugar and 1 teaspoon salt then mix gently and cook uncovered until soft.
• Drain cabbage well then in pan used to cook cabbage put remaining butter in and melt.
• Add cabbage and chopped hard boiled eggs.
• Preheat oven to 550 then butter a square pan and take 3/4 dough and roll into a rectangle.
• Spread cabbage mixture over top then roll out remaining dough and place over top.
• Pinch edges to seal then brush with wash made with one egg yolk and 1 teaspoon water.
• Make holes in top of pie to let steam escape during cooking.
• Place pan on lowest rack of preheated oven and bake for 15 minutes.
• Move up to middle rack and lower heat to 500 then bake another 35 minutes.