Oven-Baked Cabbage and Mushroom Pie

Simple but very tasty! You wonʼt find this in the store. Pie with cabbage and mushrooms in the oven is an affordable option for homemade baking made from delicate yeast dough. The filling from the simplest ingredients is juicy and very tasty. It can be supplemented with aromatic herbs or spices.
cook time: 2h 30 min
Noah Merrick
Oven-Baked Cabbage and Mushroom Pie

Nutrition Facts (per serving)

168
Calories
7g
Fat
19g
Carbs
5g
Protein

Ingredients (10 portions)

For dough:

Milk 180 ml
Sugar 15 g
Salt 0.5 tsp
Dry yeast 1 tsp
Butter 40 g
Wheat flour 320 g

For filling:

White cabbage 320 g
Champignon 270 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Salt to taste
Ground black pepper to taste

For lubrication:

Egg yolks 1 pc
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake a pie with cabbage and mushrooms in the oven? Measure out the required ingredients for the test. You can use fresh yeast. Important information on how to properly replace dry yeast with fresh yeast can be found in the link at the end of the recipe. Heat the milk until warm.

Step 2

Step 2
Combine yeast in a bowl, 1 tsp. sugar (of the total amount) and about a third of warm milk. Mix well and leave the mixture to activate the yeast. If the yeast is of good quality, it will rise magnificently. This usually takes about 10-12 minutes.

Step 3

Step 3
Melt the butter in the microwave or on the stove and let it cool slightly. Read about how to melt butter correctly at the end of the recipe.

Step 4

Step 4
To prepare the dough, take a large bowl with high sides. Dissolve the salt and remaining sugar in the remaining warm milk.

Step 5

Step 5
Add activated yeast, stir lightly.

Step 6

Step 6
Pour in melted, slightly warm butter and stir.

Step 7

Step 7
Sift flour into a bowl. Sifting is an important nuance, thanks to which the dough will rise well and the finished baked goods will turn out fluffy. Do not pour out all the flour at once; you may need less than the specified amount or more. Stir the dough with a spoon.

Step 8

Step 8
Add the rest of the flour little by little, while mixing the dough. Focus not on the amount of flour, but on the consistency of the dough. You can read more about the properties of flour in a separate article at the link at the end of the recipe.

Step 9

Step 9
It turns out tender, soft, homogeneous, almost not sticking to your hands. Place the dough in a bowl, cover with a towel and leave in a warm place to rise.

Step 10

Step 10
Prepare the pie filling. It can be done in advance. Any mushrooms will do. If you use wild ones, they must first be boiled and then fried.

Step 11

Step 11
Place washed and peeled champignons on a kitchen towel to absorb excess liquid. Leave for 15-20 minutes so that all the moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, once saturated with moisture, they will become watery. Cut the mushrooms into small cubes.

Step 12

Step 12
Fry the mushrooms in a frying pan with vegetable oil, stirring occasionally until cooked. Salt the mushrooms during cooking.

Step 13

Step 13
Peel and wash the carrots and onions. Cut the onion into small cubes. Grate the carrots on a coarse grater.

Step 14

Step 14
Wash the cabbage and cut into thin strips. At the same time, remove any rough thickenings in the leaves.

Step 15

Step 15
In a frying pan with vegetable oil, lightly fry the onions and carrots, stirring occasionally.

Step 16

Step 16
Place the cabbage in the pan with the vegetables and stir. Fry the cabbage over moderate heat, stirring until soft. Add salt, ground black pepper or any other spices of your choice.

Step 17

Step 17
Combine the fried mushrooms with cabbage and stir. Cool the filling.

Step 18

Step 18
The dough has risen, having increased in volume by 2-2.5 times. For me it happened in 1 hour 20 minutes.

Step 19

Step 19
Place the dough on a table sprinkled with flour. Divide the dough into three unequal parts. The larger part is for the base of the pie, the middle part is for the top and the smaller part is for decoration.

Step 20

Step 20
Roll out most of it on parchment into a round layer. You can bake the cake in the mold. A mold with a diameter of 22-24 cm is suitable. The article at the link at the end of the recipe will help you with choosing parchment.

Step 21

Step 21
Place the filling on the dough, leaving the edges free.

Step 22

Step 22
Roll out the middle part of the dough into a round layer of slightly smaller diameter and cover the filling with it. Connect the edges of the dough in a convenient way.

Step 23

Step 23
Make a small hole in the center of the cake to allow steam to escape while baking. Use the remaining dough to decorate the top of the pie with any shapes you wish. Cover the pie with a towel and leave to proof for about 15-20 minutes.

Step 24

Step 24
Turn on the oven at 180 C. Mix the egg yolk with milk until smooth.

Step 25

Step 25
Brush the top of the pie with the egg mixture.

Step 26

Step 26
Bake the pie in an oven preheated to 180 C until golden brown, about 35 minutes. If the top is browned but the inside of the pie is not yet ready, cover the top with foil and continue baking. Be sure to focus on the operating features of your oven; the mode and cooking time will depend on this. Information to help on this topic is in the article at the link at the end of the recipe. The diameter of the finished pie was 25 cm.

Step 27

Step 27
Cool the pie with cabbage and mushrooms a little, cut into portions and serve. Bon appetit!

Additional rubrics

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