Pie with cabbage and mushrooms

Pie with cabbage and mushrooms

Ingredients

Margarine or butter – 100 g

Instant yeast – 1 tsp.

Milk (warm) – 300 ml

Interior:

White cabbage – 550 g (weight of shredded cabbage)

Onions – 170 g

Mushrooms – 250-300 g

Pepper, h.m. - taste

Vegetable oil - for frying

• 187 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

In Rus', pies made from butter dough were held in special esteem and, along with kulebyaki, occupied a venerable space on the ceremonial table. Pies with cabbage and mushrooms were considered more popular.

If earlier pies were baked in a Russian oven, now, in the age of technological progress, we use an oven or multicooker to bake pies.

I bring to your attention a modern recipe for pie with cabbage and mushrooms. We take any mushrooms: champignons or wild mushrooms, fresh or frozen. It all depends on your preferences.

Here are the products for making yeast dough for a pie.

Add instant yeast to the flour and mix.

Dissolve sugar and salt in warm milk. Then combine the milk with flour.

Add melted margarine or butter, but cooled to a warm state, and knead the dough. The dough comes out soft and doesn’t stick to your hands much.

Place the dough in a container, cover with a towel and put it in a warm space for 1.5-2 hours to rise.

In the meantime, let's prepare the ingredients for the inside and begin production. My mushrooms are frozen; I defrosted them earlier.

Finely chop the onion and grate the carrots. Place in a frying pan with a small amount of oil and fry over low heat until soft.

At the same time, in a second frying pan, we will fry the finely shredded cabbage until tender. Don't forget to add salt and pepper.

Add chopped mushrooms to the pan with onions and carrots and fry until tender.

Now we combine the contents of the 2 frying pans. The inside is ready.

Punch down the risen dough and divide it into 2 parts: one larger and the second much smaller.

For baking, I will use a mold with a diameter of 28 cm. Place a circle of parchment on the bottom of the mold.

Lightly dust the work surface with flour and roll out a large portion of the dough slightly larger than the diameter of the mold. Transfer the dough circle into the mold and form sides 5 cm high.

Distribute the cabbage and mushroom filling sparingly.

Now roll out the rest of the dough and place it on the filling.

Fold the edges over the top layer of dough and pinch. Make a hole in the center of the cake to allow steam to escape. Place the pie in an oven preheated to 180 degrees. Bake for 45-60 minutes (depend on your oven).

We take out the delicious pie with cabbage and mushrooms with an appetizing golden crust. Grease the top of the pie with oil.

Step-by-step recipe for making cabbage and mushroom pie

Pie with cabbage and mushrooms is a flour product that has a huge number of interpretations. And all thanks to the fact that any ingredient in the insides of pies with cabbage and mushrooms can be changed. In other words, there is no specific type of mushroom to make this dish, or a specific type of cabbage.

It’s literally the same with dough. You can make a pie from any type of dough, be it yeast, jellied, shortbread or puff pastry. In any case, the pie will turn out great and will amuse you and your loved ones with its taste.

Pie with cabbage, mushrooms and pine nuts

Ingredients

How to choose the right ingredients

When choosing mushrooms to make this dish, you can absolutely use your imagination. It is not so important what kind of mushrooms it will be: white mushrooms, champignons, boletuses or chanterelles.

Perhaps you would like to bake a pie with pickled or dried mushrooms. There is only one thing that is important - that you are convinced that the mushrooms are edible . And for this it is better to buy mushrooms in hypermarkets or from trusted people.

Manufacturing sequence

Making the dough

1. First, mix water, sugar, salt, flour, yeast and mix everything with a fork.
2. Cover with a towel or cling film and leave in a warm place for 25 minutes.

Making the inside

1. Next we get to work on making the inside. We chop the cabbage literally in the same way as for stewing.
2. Peel and finely chop the onions, do the same with the greens. I took the greens to my own taste.
3. Clean, wash and cut the champignons into cubes.
4. Place a non-stick frying pan with vegetable oil on the stove.
5. When the oil is hot, add the onion and fry for a few minutes.
6. Next, put the mushrooms in the pan, fry them briefly with the onions and add the cabbage.
7. When the cabbage has settled, add soy sauce and pine nuts. We bring it to readiness.

Forming and baking the cake

1. Grease the multicooker pan with butter and sprinkle with a little flour.
2. Place some of the dough into the mold and distribute it moderately.
3. After this, put our filling in the mold and fill it with the remaining dough.
4. Set the multicooker to “Baking” mode for 1 hour.
5. When our excellent pie is ready, sprinkle it with sesame seeds.

Cabbage is a fairly necessary product, often used in various dishes. I advise you to try a pie with sauerkraut, or an unusual version of jellied pie with cabbage.

Video recipe

You can see how to make a delicious pie with cabbage and mushrooms in the video.

Pie with cabbage and mushrooms in the oven

Ingredients

Manufacturing sequence

Making the dough

1. Pour milk into a saucepan and place it on low heat. The milk must warm up a little.
2. In a deep bowl, mix flour, yeast, salt, sugar and two yolks. Add warm milk and mix.

Making the inside

1. Shred the cabbage, mushrooms, onions and grate the carrots on a medium grater.
2. Place a non-stick frying pan on the stove. When the pan is hot, add the mushrooms and fry.
3. Next, pour in vegetable oil and add onions.
4. Fry the onion until transparent and add the carrots to the pan.
5. Then add the cabbage and tomato paste. Stir, cover with a lid and simmer until the cabbage becomes soft.

Forming and baking the cake

1. In the meantime, our dough has already risen and we begin to form the pie.
2. Divide the dough into two parts. Roll out one part and place it on a baking sheet lined with parchment paper.
3. We form sides from the dough so that the inside does not fall out. Spread the filling sparingly onto the dough.
4. Roll out the second part of the dough and cover our pie. You can create an unusual top of the pie and cut out patterns from the upper part of the dough, or, for example, create braids.
5. Turn on the oven at 200 degrees Celsius. When the oven has warmed up, set our pie to bake for 40 minutes. After the time has passed, the pie is ready.

If you don’t have an oven or don’t have time to bother with this dish, prepare a cabbage pie in a slow cooker. You can also try the recipe for making cabbage pie with kefir.

Video recipe

Watch the video for step-by-step making of a pie with cabbage and mushrooms.

How to decorate and how to properly serve a pie

You can decorate the pie by making different patterns, flowers or braids from the dough, and plant them on top of your delicious dish. When the decoration is baked, you will have your own little masterpiece.

It is better to serve the pie as a main course, because it is quite filling. Sour cream sauce with herbs will give this pie an indescribable taste .

Tips and advice

To make this dish as light as possible, you can use cauliflower - you will get a new, no less tasty dish.

If you don’t want to use the freshest cabbage, you can safely replace it with sauerkraut , which will give the dish a unique, captivating sourness.

Pie with cabbage, mushrooms and eggs

Ingredients for the inside of the pie:

• 700 g cabbage;
• 400 grams of frozen champignons;
• 4 hard-boiled eggs;
• 300 grams of onions;
• 8 tablespoons of vegetable oil;
• 1 glass of water;
• 1 teaspoon with a small hill of salt (I have a large stone one);
• 1 teaspoon dried dill;
• 1 teaspoon dried tarragon (tarragon). Pie dough:

For greasing:
– 1 yolk;
– 3-4 tablespoons of milk.

How to make cabbage pie

Step 1. Prepare the pie filling.

Cut the cabbage into thin long pieces (as for a salad). We do not cut the onion very finely, but if your onion is small, then you can cut it into half rings. We cut the mushrooms into pieces and put them in a plate so that they melt there. Do not drain what melts.

Place a wide saucepan over medium heat, when it is hot, pour vegetable oil inside and add onions. Fry the onion, stirring constantly. I fry it until transparent. Reduce the heat, add the mushrooms, and pour in what came out when they melted.

Simmer the onions and mushrooms for a minute or two, then add a glass of water, salt and cabbage. Stir and cover with a lid. Simmer for 20-25 minutes here and there with the lid closed. Stir every 5 minutes and check if the water has changed, otherwise it will burn. If there is not enough water, add more from the kettle.

After 25 minutes, turn off the gas and leave the cabbage with mushrooms under the lid for another 10 minutes, then the cabbage will be better saturated with the smell of mushrooms.

After 10 minutes, open the lid of the pan and place the cabbage and mushrooms in a sieve or colander (I place the colander itself on the pan - the juice that flows from the cabbage is very tasty, you can bake flatbreads on it or cook porridge). I leave the filling to drain for 5 minutes, stirring occasionally so that excess water comes out. This is necessary so that when baking the bottom of the pie does not get wet from excess cabbage juice.

Cut the eggs into cubes as if for a salad and add to the cabbage when it has already drained.
Then I add dill and tarragon to the filling and mix.

Step 2. Make sour pie dough.

Add warm vegetable oil, salt and sugar to warm milk. Stir until the sugar and salt dissolve. Add dry yeast and stir.

We begin to pour the sifted flour into the dough, and with one hand we begin to knead the dough. Add flour little by little, the main thing here is not to overdo it, otherwise the dough will be languid. Stir the dough until it becomes smooth and homogeneous (if there is not enough flour, add, but little by little, so that the dough does not become dense). The approximate time for kneading the dough is 15 minutes. Don't tear the dough! Fold it from the edges to the middle, then it will be saturated with oxygen and will be light and airy.

Place the dough in a pan, cover with a towel and place in a warm space. I do this - I put the pan in the sink, close the lid at the sink and pour water at 60 degrees. I leave it for 30-40 minutes. During this period of time, the dough should rise and double in size.

Step 3. Make the pie and bake.

Turn on the oven to warm up to 200 degrees.

Grease a baking dish (I use a 26 cm split pan or an ordinary cast iron frying pan) with vegetable oil.

Take the dough out of the pan and mix it a little, cutting off approximately 2/3.

Roll out the cake 0.3-0.5 cm wide, place it in a mold, cut off excess edges, and straighten the rest along the walls (see photo). I do this with my fingers, it’s more convenient :) Place the filling on the dough and smooth it out.

From the remaining dough we make another small cake and place it on the filling, pinch the edges.

We make a hole in the center of the pie (this is so that when the insides boil, the dough does not tear or swell).

Next, decorate the pie according to your own taste. This is a very exciting and interesting process, try it, you will really like it;) I make different patterns on the cake every time and every time it comes out different!

Mix the yolk and milk and beat well with a fork until smooth. Take a silicone brush and brush the top of the cake. We do this so that when baking our cabbage pie becomes rosy and very beautiful.

Bake for approximately 1-1.20 minutes.
We take out the finished pie, grease the top with a small piece of butter and cover with a towel. Leave it like this for 10-15 minutes. This is so that the pie, in the words of our grandmothers, “rests” - in other words, becomes soft and affectionate. That's all, our pie with cabbage, mushrooms and eggs is ready!

The smell is simply indescribable, the tarragon helped us :) Bon appetit!

• After production you will receive 10 servings
• Production time: 3 hours

Pies

Useful tips for making pies with cabbage and mushrooms:
– you can use not only sour dough, but also puff pastry or butter dough, it will still be very tasty, the inside itself is amazing!
- some people ask: “Where can I buy tarragon?”
I buy it from Uzbeks, where they sell nuts, dried fruits and various seasonings. Don’t be lazy, buy it and try to create with it, I’m sure you’ll really like it! – you can add minced meat to the cabbage, it will be very satisfying;)
– cool pies with cabbage are served with hot soups, very tasty!

Pies with cabbage and mushrooms

There are several options for making this dish. Let us carefully analyze how to prepare a very tasty pie with cabbage and mushrooms. All that remains is to choose the most suitable recipe.

Lenten pie with cabbage and mushrooms

Compound

• wheat flour – 400 g;
• champignons – 300 g;
• salt and dark pepper - to taste;
• white cabbage – 400 g;
• carrots – 1 pc.;
• dry yeast (fast-acting) – 1.5 tsp;
• vegetable oil – 100–150 ml;
• sugar – 4 tsp;
• purified water – 220 ml.

Manufacturing

1. In a large bowl, mix the following ingredients: wheat flour, 1 teaspoon of salt, vegetable oil (about 70 ml.), 4 teaspoons of sugar and yeast.
2. Heat purified water and pour it into a bowl in small portions, kneading the dough.
3. Then cover it with a napkin and leave it at room temperature. When the mass rises, knead it with your hands.
4. Wash the champignons well and cut them into thin slices.
5. Fry the mushrooms in vegetable oil. At the end of frying, add 2 pinches of salt to them.
6. Chop the cabbage into thin slices.
7. Grind the carrots in a blender or on a large grater.
8. Fry the cabbage in oil until soft. Add salt and dark pepper.
9. Add chopped carrots. Fry the vegetables until golden brown.
10. In a deep bowl, combine the fried champignons and cabbage. If necessary, add pepper or salt to the filling.
11. Divide the yeast dough into 3 parts. Cut off 2/3 of the mass and roll it out.
12. Transfer the dough to a greased baking sheet. Form the sides for the pie.
13. Place the vegetable filling in the middle.
14. Roll out the rest of the mixture thinly and cover the pie with it.
15. Leave the product to sit for half an hour at room temperature.
16. Prepare the pie in an oven preheated to 180 degrees. Approximate baking time is 35–45 minutes.
17. Leave the finished baked goods to cool slightly and cut into portions.

Jellied pie with cabbage and mushrooms

Compound

• chicken eggs - 3 pieces;
• cabbage – 200 g;
• mayonnaise – 150 ml;
• champignons – 250 g;
• sour cream – 150 ml;
• onion – 1 head;
• wheat flour – 3 tsp;
• salt and spices “for casseroles” - to taste;
• baking powder (can be replaced with soda) – 1 teaspoon.

Manufacturing

1. Boil the champignons in boiling salted water until soft.
2. Cut the mushrooms into 4 parts.
3. Fry them in vegetable oil. Add salt and finely chopped onion.
4. Shred the cabbage. Sprinkle it with salt and remember with your hands.
5. Break 3 eggs into a saucepan. Add sour cream and mayonnaise. Beat the mixture with a mixer.
6. Add sifted flour and baking powder. Add casserole spices to taste. Mix everything.
7. Prepare a baking sheet with the highest sides. Place parchment on it.
8. Pour half of the dough into the mold.
9. Spread a layer of mushrooms sparingly. Then - cabbage.
10. Fill the filling with dough.
11. Preheat the oven to 180 degrees and bake the cabbage and mushroom pie in it for about 35 minutes.
12. When the pie acquires a golden color, it can be taken out and served.

Pie with cabbage and mushrooms made from puff pastry

Compound

• puff pastry – 1 kg;
• cabbage – 1.5 kg;
• a mixture of peppers and salt - to taste;
• onion – 1 head;
• egg - 1 piece;
• champignons or white mushrooms – 600 g.

Manufacturing

1. Cut the cabbage into thin slices.
2. Cut the mushrooms into slices.
3. Cut the onion into half rings.
4. Mix all the vegetables listed above. Add salt and pepper mixture to them.
5. Fry the vegetable mixture in vegetable oil until golden brown.
6. Divide the puff pastry into 2 parts.
7. Grease a baking sheet with oil.
8. Roll out both layers of dough. Place the first one in the mold and spread the vegetable filling on it.
9. Cover the pie with the second part of the dough. Fasten both layers so that the inside does not peek out.
10. Preheat the oven to 180–190 degrees and bake a hearty pie in it.
11. After 20 minutes, take out the finished pastry and brush it with beaten egg.
12. The pie can be sprinkled with sesame seeds, as in the photo. This will make him look even more attractive.
13. Place the baked goods back into the oven. Let it bake until golden brown. The hearty pie is ready. Bon appetit!

Pie with mushrooms and cabbage on kefir

Compound

• eggs – 3 pcs.;
• carrots – 1 pc.;
• wheat flour – 1 cup;
• drink – 200 ml;
• soda – 0.5 tsp;
• cabbage – 200 g;
• salt and spices - to taste;
• fresh mushrooms – 300 g;
• mayonnaise – 200 g;
• onion – 1 head;
• sugar – 1 tsp.

Manufacturing

1. Grate the cabbage.
2. Chop the onion into cubes.
3. Cut the mushrooms into slices.
4. Grate the carrots on a medium grater.
5. Heat a frying pan and fry the onion over medium heat until soft.
6. Add mushrooms, salt and carrots.
7. When the champignons release their juice, add cabbage to the pan.
8. Stir and pepper the vegetables. Leave them to simmer over low heat under the lid.
9. Let the cooked innards cool.
10. Break 3 eggs into a large bowl. Add a spoonful of sugar and 2 pinches of salt. Whisk the mixture.
11. Pour the drink and mayonnaise into the dough. Mix everything.
12. Add baking soda and sifted flour. Beat the mixture with a mixer until smooth. If it is very watery, add more flour.
13. Grease the pan and pour in half the batter.
14. Spread the mushroom filling on it.
15. Pour in the remaining dough.
16. Bake the cabbage and mushroom pie for about half an hour in an oven preheated to 200°.
17. Cool the finished baked goods and serve.

Pie with mushrooms, cabbage and minced meat

This recipe differs from others because it is cooked not in the oven, but in a frying pan.

Compound:

• fresh cabbage – 350 g;
• eggs – 2 pcs.;
• saffron milk caps or white mushrooms – 100 g;
• dill (or parsley) - several sprigs;
• minced chicken – 150 g;
• flour – 2.5 tbsp. l.;
• onion – 1 head;
• salt and pepper mixture - to taste.

Manufacturing

1. Chop the onion into cubes.
2. Cut the saffron milk caps into several pieces.
3. In a preheated frying pan, fry the onion until soft.
4. Add minced chicken and saffron milk caps. Sprinkle the filling with salt and a mixture of peppers. Fry it over medium heat until golden brown.
5. Beat the eggs with a whisk. Mix them with sifted flour. Add finely chopped dill and salt.
6. Shred the cabbage by hand or grate it. Mix it into the dough.
7. Grease a frying pan with vegetable oil and add half of the cabbage mixture.
8. Place the meat filling on top.
9. Place the cabbage dough in the outermost ball.
10. Set the heat to low and fry the pie until golden brown.
11. Then turn the product over.
12. When the pie turns golden brown on all sides, it is ready. Serve it with your favorite sauce.

Internal options

• Fried fish;
• hard or processed cheese;
• boiled eggs;
• spinach;
• sauerkraut;
• green onions;
• boiled potatoes.

These are just a few exciting recipes for cabbage and mushroom pies. We hope everyone will enjoy these hearty baked goods.

Cook with love!