Russians have a great love of pies, large and small, filled with meat, fish or vegetables. My cabbage and mushroom filling is not strictly authentic; Russians tend to use the vegetables separately as fillings, but I prefer this combination. Dill, fresh or dried, is a good alternative to sage to flavour the cabbage, and if you prefer nutmeg to mace, use a smaller amount. The pie can be made with puff pastry or shortcrust. It makes an impressive main course for a vegetarian meal.