Lenten Cabbage Mushroom Pie

From the simplest products, on a budget! For the Lenten menu! Lenten cabbage pie with cabbage tastes in no way inferior to regular baked goods. Despite the lack of baking, the yeast dough is soft and tender. With vegetable filling and mushrooms it turns out juicy and very tasty! Both during Lent and for vegetarians!
cook time: 2h 30 min
Ivy Ramsay
Lenten Cabbage Mushroom Pie

Nutrition Facts (per serving)

163
Calories
8g
Fat
19g
Carbs
4g
Protein

Ingredients (8 portions)

For dough:

Water 150 ml
Dry yeast 3 g
Salt 0.5 tsp
Sugar 1.5 tbsp
Vegetable oil 40 g
Wheat flour 265 g

For filling:

White cabbage 380 g
Mushrooms 250 g
Bulb onions 1 pc
Vegetable oil 3 tbsp
Salt to taste
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to make lean cabbage pie with cabbage? Measure out the required ingredients for the dough. Take odorless vegetable oil. Heat the water slightly.

Step 2

Step 2
Sift the flour into a wide container with high sides to enrich it with oxygen. As a result, the dough will rise easily and the cake will be fluffy and soft.

Step 3

Step 3
In a small bowl, combine the yeast, 1 tsp. sugar (from the total amount) and about 50 ml of lukewarm water. Mix everything well and leave for 10-12 minutes to activate the yeast. A foam “cap” will appear on the surface. This means the yeast is active and suitable for making dough. If the yeast does not activate or the “cap” forms very slowly, then the quality of the yeast is low and it should be replaced.

Step 4

Step 4
In a deep, roomy bowl, combine the remaining water with salt and sugar. Stir until dissolved.

Step 5

Step 5
Add activated yeast, stir.

Step 6

Step 6
Pour in vegetable oil, mix well.

Step 7

Step 7
Add sifted flour. Do not pour out all the flour at once so that the dough does not turn out too tough. You may need less or more flour than the specified amount, since it has different properties.

Step 8

Step 8
Mix the dough first with a spoon. Add the rest of the flour in small portions while mixing the dough. Watch its consistency.

Step 9

Step 9
Knead the dough. It turns out homogeneous, soft, pliable, almost not sticking to your hands. Grease a bowl with a small amount of vegetable oil and place the dough. Cover the dough with a towel and leave in a warm place to rise for 70-80 minutes.

Step 10

Step 10
While the dough is rising, prepare the filling. You can make the filling in advance. Any mushrooms will do, I used champignons. If you use frozen forest mushrooms, you must first defrost and boil them.

Step 11

Step 11
Peel the onions, wash them, cut them into small cubes.

Step 12

Step 12
Wash the champignons and dry them. Cut the mushrooms into small cubes.

Step 13

Step 13
Wash the cabbage and remove the outer rough leaves. Chop the cabbage into thin strips.

Step 14

Step 14
Heat the vegetable oil slightly in a frying pan and add the chopped mushrooms. Fry the mushrooms over moderate heat until almost done, stirring occasionally.

Step 15

Step 15
At the same time, fry the prepared onions in another frying pan with the addition of vegetable oil. Stir frequently to prevent the onion from burning.

Step 16

Step 16
Place the cabbage in the pan with the onions and continue frying over moderate heat. Add vegetable oil if necessary.

Step 17

Step 17
Cover the pan with a lid and simmer the cabbage over medium heat, stirring occasionally.

Step 18

Step 18
When the cabbage is almost ready, add the fried mushrooms to the pan. Add salt to the filling, add ground black pepper and mix well.

Step 19

Step 19
Fry the filling for another 5-10 minutes until fully cooked.

Step 20

Step 20
Place the finished filling on a plate and cool.

Step 21

Step 21
The dough has risen. It increased in volume by 2.5 times.

Step 22

Step 22
Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into 3 parts: more for the bottom layer of the pie, less for the top and very little for decorating the top of the pie (optional).

Step 23

Step 23
Roll out most of the dough into a round layer and transfer it to a sheet covered with parchment. You can bake a pie in a mold. Any heat-resistant mold with a diameter of 20-22 cm is suitable for this volume of dough.

Step 24

Step 24
Place the cabbage filling on the dough, leaving a distance of 1-1.5 cm from the edges.

Step 25

Step 25
Roll out a smaller part of the dough as well. Make a hole in the center of the rolled out dough to allow steam to escape. Cover the filling with dough. Lift the edges of the bottom layer of dough and connect it to the top. Pinch the edges well in a convenient way.

Step 26

Step 26
From the remaining dough you can cut out various figures, patterns and decorate the top of the pie. Cover the top of the future pie with cling film or a light towel and let rest for 15 minutes.

Step 27

Step 27
Before baking, you can grease the pie with a small amount of vegetable oil or tea water. Bake the lean cabbage pie in an oven preheated to 180C for 30-35 minutes until golden brown. Baking times and conditions may vary. Consider the operating features of your oven.

Step 28

Step 28
Cool the finished pie slightly, cut into portions and serve. Bon appetit!

Additional rubrics

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