Pie with Cabbage and Mushrooms
by Editorial Staff
Incredible dough without eggs! The secret of a delicious lean pie with cabbage and mushrooms is soft, airy yeast dough and juicy filling. And making cabbage pie from yeast dough is simple and quick.
Inredients
For the dough:
- Wheat flour – 400-430 g
- Dry fast-acting yeast – 7 g
- Sugar – 1 tbsp
- Salt – 1 teaspoon
- Water – 250 ml
- Vegetable oil – 40 ml (+ for greasing the mold and cake)
For filling:
- White cabbage – 500 g
- Champignon mushrooms – 250 g
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Ground black pepper – to taste
- Salt – 1 teaspoon (to taste)
- Vegetable oil – for frying (80 ml)
Directions
- Sift flour (350 g) and add all dry ingredients: yeast, sugar, salt. Mix well.
We make a deepening, add warm water and vegetable oil. First, stir with a spoon. - Then knead the dough with your hands, about 7 minutes. Add the flour in portions so as not to hammer the dough with flour. The dough is soft and sticks a little to your hands. We grease our hands with vegetable oil.
We form a ball of dough, cover with foil and leave the dough in a warm place to rise for about 1 hour. - For the filling, chop the cabbage into thin strips.
Cut the mushrooms into small pieces. Peel and finely chop the onion. Peel and rub the carrots on a coarse grater. - Fry mushrooms in vegetable oil in a preheated deep frying pan.
Add the onion to the mushrooms and fry until transparent.
Add carrots, mix and simmer mushrooms and vegetables for 3 minutes. Add a little salt.
- Add cabbage, mix. Reduce the heat, close the pan with a lid and simmer the cabbage until soft, about 30 minutes. Stir the cabbage with mushrooms from time to time. If there is not enough liquid, you can add some water.
Add a little salt (do not oversalt!) And ground black pepper, stir the cabbage and leave for another 10 minutes.
Remove the cabbage from the heat, put it in a sieve to remove the excess oil, and let it cool. - The dough has increased, became airy and porous.
On a working surface sprinkled with flour, divide the dough into 2 unequal parts and form balls from them. - Roll out each part of the dough into a layer 0.5 cm thick. Most of it will be the bottom of the cake, roll it out a little larger than the size of a baking dish.
Lubricate the mold (28 cm in diameter, 5 cm high) with vegetable oil. We spread the rolled out most of the dough into it, form the sides.
We spread the cooled cabbage filling on the dough, level it.
- Roll out the second, smaller part of the dough. Cover the filling. We pinch the edges of the dough and make a hole in the center for steam to escape.
Preheat the oven to 180 degrees.
Cover the cake with a napkin and leave it for 10 minutes. Grease the cake with water on top (this is optional).
We bake a cabbage pie from yeast dough in a preheated oven at 180 degrees for about 30 minutes, until a slight blush. - We take out the finished yeast pie with cabbage and mushrooms from the oven. If you wish, you can brush the lean pie with unscented vegetable oil to keep the crust soft. Cover with a napkin, let cool.
Cabbage and mushroom pie is ready!
Bon Appetit everyone! Enjoy cooking!
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