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PLACHINTE CU VAAZA (Cabbage Pie), Romanian
This is a very simple recipe, except for the dough. Mrs. Ocneanu assumes you can whip up bread dough in no time flat, and only gives a few instructions on how to prepare it. I guess this was just part of a housewife's bag of tricks in the 1950s!
Cut cabbage in very thin slices. Saute in the butter adding the salt and pepper and stirring continuously. When thoroughly soft and tender set aside to cool. Roll out the raised plain bread dough (made with all purpose or whole wheat or rye flour, containing no eggs, sugar or flavoring). Put rolled dough, 1/2 inch thick, in greased pie pans and fill with the cooled sauteed cabbage. Fold overlapping dough, brush with melted butter (or milk or cream). Cover and place in a warm place to rise again. Bake at 350° in preheated oven about 30 or 40 minutes.
Variations: Pie may be filled with sauteed onions instead of cabbage. Another filling is the ground meat filling, ham filling, etc. Fruit fillings like cooked prunes may be used, Peeled apples, pears, etc. with sugar, cinnamon, lemon rind, lemon juice, dotted with a little butter, etc. may be used in this dough.
Contributed by Mrs. Frances Ocneanu, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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