Russian Cabbage & Potato Pie

Tonight I searched the contents of my fridge and decided on making a Russian Cabbage Pie.  I did add some ingredients as the recipe said it was bland.... I just cant do bland.  So here is my take on the recipe.  Also it seemed a bit dry so I said hmmm no broth just egg what can I add to give it a little moisture.  I immediately thought Russians are known for VODKA so I added a little before adding the eggs.

6 strips of bacon (chopped)
1 head cabbage (medium), cored and chopped
1 large onion, sliced thinly
1 clove of garlic
2 potatoes cut in small cubes
3 tablespoons butter
2-3 eggs (hard-boiled)
2 teaspoons salt
1/4 teaspoon pepper
1 egg (raw)
2 shots of vodka
1 pd of pork
2 pie crust

Saute the bacon, onion, pork and potatoes in the butter.  Add the cabbage when bacon is crisp and onions are translucent.  season generously with salt and pepper (a little extra pepper adds welcome bite). Think of this way: scrambled eggs without a good shake of salt and pepper are terrible. The same goes with cabbage pie, especially since there’s a few hard-boiled eggs in the mix. when mixture is finished add vodka and let cook out the alcohol for a few minutes.

Let mixture cool then add the raw egg so it does not cook/scramble stir then put on top of your pie shell, add hard boiled eggs and cover with top crust.

Cooke 425 for about 45-50 minutes when the crust is golden brown.

Cool to a warm temperature for better slicing.