26 June 2010

Pagash! or is it Pogosh? or... Pogash? or.... ok, it tastes good anyways!

Seeing that great head of green cabbage in last week's CSA delivery, I knew just what I wanted to do! Pagash!

Ok, I really don't know how to spell it... Google suggests that's the best spelling, so I'm going with it. But, it doesn't really matter how badly I misspell it. Its the taste that counts!

Pagash is incredibly simple, and something that comes from my Slovak roots. Its a dish that my Italian-Hungarian mom has made for years for my Slovak dad. No one can top her perfection of it. A golden brown bread, stuffed inside with sauteed cabbage or onions OR, as my kids prefer, a cheddar cheesy mashed potato. Yup, don't make fun of it until you try it!

The steps really are simple - and since I was pressed for time I made it even simpler: frozen bread dough.

The first order of business is to chop the head of cabbage along with an onion and toss it into the frying pan with a little butter (substitute in our house) and olive oil. Add some salt and pepper. Saute away!


Next up, we'll roll out some bread dough, and place it in a baking pan. Be sure to leave enough dough out to tuck back over for the top!


And into the 350 degree oven for about 20 to 30 minutes... near the end melt a little butter on top for a golden color... that's it!


Ok, I lied.. that's not it... Then you EAT it. And go back for seconds. Maybe thirds. mmmmm.


Anybody brave enough to try it with me?

1 comment:

  1. My mom and I were searching for other ways to make pagosh. My family makes it in a cookie sheet - with very thin dough and the potatoe and cheese way too. I am VERY excited to try your recipe though!

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