Pie with cabbage and mushrooms - 9 aromatic recipes from lean or yeast dough

Updated: Galate

03/24/2021 Cooking time: 2 hours 30 minutes

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Pie with cabbage and mushrooms is a delicious, rich pastry. A tender, fluffy pie with a pronounced aroma and taste of mushrooms and cabbage will delight your family and guests on weekdays and holidays.

How to make a pie with cabbage and mushrooms

Most often, a pie filled with cabbage and mushrooms is made closed, that is, the filling is placed between two layers of dough. But you can also bake an open pie, and to make the filling juicy and not dry out, use an egg filling or cover the top of the pie with a layer of grated cheese.

The base of the pie can be made from yeast dough. This is the most common baking option. You can make a pie from puff pastry, butter pastry or unleavened shortcrust pastry.

For the filling, use fresh or sauerkraut. So that it has time to cook while baking the pie, it is first stewed or fried. You can also use boiled cauliflower or broccoli.

Almost any mushrooms are suitable for the filling. Champignons are most often used; they are simply fried in a frying pan until cooked. It is recommended to pre-boil wild mushrooms before frying. You can add salted, pickled or dry mushrooms to the filling. The latter must first be soaked for 6-8 hours in milk or water with the addition of a small amount of salt, and then used as fresh.

Interesting facts: mushrooms are eaten in many countries. However, opinions about the usefulness of certain types differ among different peoples. Thus, in our country the porcini mushroom is considered the most valuable species, but in Switzerland it is classified as inedible. In Italy, boletus is considered a toadstool, but in France they are not consumed. In most countries, wild mushrooms are not eaten at all, considering them poisonous. Only artificially grown champignons and oyster mushrooms are served on the table.

Description of preparation:

Despite the fact that this pie is lean, it turns out so tasty that it gives the impression of being rich.
An excellent replacement for bread on any table on weekdays and holidays. Take any mushrooms according to your taste and availability in the house. The pie goes well with any first course, and with tea it will also make an excellent snack that will keep you full for several hours. Dry yeast can be replaced with fresh pressed yeast, which you need to take three times more. Purpose: For lunch / For dinner Main ingredient: Vegetables / Cabbage / Mushrooms / Dough / Yeast dough / Champignons / Sauerkraut Dish: Baking / Pies Geography of cuisine: Russian cuisine Diet: Lenten dishes / Vegetarian food

Cabbage pie with mushrooms made from yeast dough

A lush and soft pie made from yeast dough with cabbage and mushroom filling will be appropriate at any feast.

Dough:

300 ml milk;
1 teaspoon yeast;
100 gr. butter;
0.5 teaspoon salt;
1 tablespoon of sugar (without top);
600-700 gr. flour.

Filling:

500 gr. cabbage;
2 onions;
300 gr. fresh champignons;
1 small carrot;
vegetable oil for frying and molding;
salt and favorite spices to taste.

Additionally:

1 yolk;
20-30 gr. butter.

For baking we use quick-acting yeast; it is not diluted in liquid, but mixed with flour. Take 500 gr. mix flour with yeast. Warm up the milk a little, it should become slightly warm. Stir salt and sugar in it, pour milk into flour. Pour the melted and cooled butter there. Knead the dough, adding more flour. There is no need to make the dough hard, it should remain soft, but at the same time not stick to your hands.

Roll the dough into a ball, place it in a deep bowl, cover with film, foil or a napkin and place in a warm place for 1-1.5 hours.

Shred the cabbage thinly, add a little salt and rub it with your hands to make it softer. Fry the cabbage in vegetable oil. Then reduce the heat, add a couple of tablespoons of water and simmer until done.

Chop the onion, fry it in another frying pan, add grated carrots and sliced mushrooms to the onion. Fry until the liquid evaporates. Combine mushrooms with stewed cabbage and mix. Adjust to taste using spices.

Lenten pie with sauerkraut and mushrooms

Pies with cabbage and mushrooms can also be prepared during Lent, but the dough must be prepared without milk and eggs. Let's prepare a pie with sauerkraut and frozen champignons.

Dough:

350 gr. flour;
200 ml water;
1 teaspoon dry yeast;
2 tablespoons vegetable oil;
1 tablespoon sugar;
0.5 teaspoon of salt.

Filling:

200 gr. sauerkraut;
100 gr. frozen champignons (it is better to buy mushrooms frozen not whole, but in slices);
1 onion;
1 carrot
vegetable oil for frying;
some tea leaves.

Stir the yeast in warm water, add sugar, stir and leave for five minutes to “activate” the yeast. Then mix the sifted flour with salt, pour in the appropriate yeast and butter, and knead. Place the dough in a warm place for forty minutes, then knead it well and leave until it rises again.

Grate the carrots and chop the onion less. Fry vegetables in vegetable oil. We put mushrooms there too. If they are frozen in slices, then you can pour them directly into the bag. If the champignons are frozen whole, you will have to slightly defrost them and cut them. Fry the mushrooms until the excess liquid has evaporated.

Add the squeezed sauerkraut to the same frying pan and fry everything together for 15 minutes over low heat.

Roll out the dough into two round layers. We transfer one of them to a greased baking sheet. Place cabbage and mushrooms on it and cover with a second layer, making several cuts in it in a checkerboard pattern. Let the product sit for 15-20 minutes. Then grease with strong tea leaves so that the crust becomes golden brown. Bake in the oven at 180 degrees for about 45 minutes.

Incomparable filling for sauerkraut pies

Sauerkraut is a wonderful filler for fried and baked pies. The light sourness fits wonderfully into the flavor tandem with the thin crispy dough. You could say this is one of my favorite fillings.

To prepare you will need to take:

1 medium-sized bright orange carrot;
1 small onion (regular yellow or white);
500-600 g sauerkraut;
3 tbsp. l. vegetable oil (any kind, but odorless).

Preparation procedure:

Scrape the carrot skin or carefully cut it with a knife (if the root vegetable is “old”). Then chop into thin strips or use a coarse grater. Pour vegetable oil into the frying pan. Heat it up and add the carrots. While the carrots are frying, take care of the onions so as not to waste time. Peel the onion. Rinse and chop. It can be small, it can be larger – whoever likes it. Then send the slices to the carrots. Sauté for a couple more minutes. Allow the vegetables to become golden and crispy, but do not overdo it. It's time to remember cabbage. Squeeze it out of the brine and add it to the frying pan with the carrots and onions. Now the future cabbage filling for delicious pies can be left alone for 7-10 minutes, sometimes briefly remembering it in order to stir it and “forget” again. When you think you're done, be sure to take a sample. You may want to add some spices. If it is too sour, add sugar. Fresh - add salt.

Kulebyaka with cabbage and salted mushrooms

Traditional Russian kulebyaka is baked with various fillings. Here is one of the options - with cabbage and salted mushrooms.

Dough:

500 gr. flour;
200 gr. sour cream;
3 eggs;
80 ml vegetable oil;
1 tablespoon sugar;
0.5 teaspoon salt;
1 teaspoon dry yeast.

Filling:

400 gr. white cabbage;
250 gr. salted milk mushrooms or other salted mushrooms;
1 onion;
2 tablespoons vegetable oil;
20 gr. butter;
spices to taste.

Mix flour with instant yeast, sugar and salt. In a separate bowl, mix raw egg, sour cream and vegetable oil. Pour this mixture into the flour and knead into a soft but non-sticky dough. Leave the dough to rise for 1-1.5 hours.

In a frying pan, heat one tablespoon of vegetable oil and half the amount of butter. Fry the onion in oil, then add finely shredded cabbage. Fry everything together for 10 minutes, stirring occasionally. Salt and season with spices. Add salt carefully, because salted mushrooms will be used.

We wash the salted milk mushrooms, cut them into small pieces, fry them in the second half of butter and a spoonful of vegetable oil. Let it cool. Mix cabbage and mushroom fillings.

Roll out the finished dough into a large rectangular layer. We mentally divide the dough in half. On one half we lay out the filling, on the second we make horizontal cuts that do not reach the edges. We lift the part of the dough with the cuts and place it on the filling, pinch the edges tightly. Transfer the pie piece to a greased baking sheet. Leave to proof for 15 minutes. Then we lubricate the surface with water and cook in the oven at 180 degrees for about 35-40 minutes.

Step-by-step preparation with minced meat

The most popular filling is cabbage. But if you add rolled meat to it, the pastry will not only be aromatic, but also satisfying.

The original pie is prepared from the following ingredients:

2 tbsp. l. sunflower oil;
1l kefir;
3 eggs;
2 tbsp. premium flour;
½ tsp. soda;
250 g cabbage;
200 g quality minced meat;
200 g boletus;
2 onions;
2 sweet carrots.

Prepare according to instructions:

Place soda, salt in kefir, add eggs and, of course, sifted flour. Mix the mixture so that there are no lumps.
Cut cabbage, onions, mushrooms into strips, grate carrots. Fry the ingredients in oil for 15 minutes, season with spices.
Separately, fry the minced meat in a frying pan. The process should take no more than 10 minutes. Add the cooled mixture to the vegetable mass and mix.
Grease the mold with vegetable oil and pour ½ of the dough, distributing it in an equal layer over the surface. We spread the filling onto which we place the remaining dough.
Bake the pastry for 40 minutes at a temperature of 190 °C.

Such pies are popular because the dough is made very quickly and a variety of fillings are used.

Open pie with cabbage and frozen honey mushrooms

It's easy to make an open-faced puff pastry pie. Let's take ready-made dough; you can buy it in the store.

250 gr. unleavened puff pastry;
30 gr. butter;
2 tablespoons vegetable oil;
500 gr. white cabbage;
1 onion;
50 gr. sour cream;
50 gr. hard cheese;
100 gr. frozen mushrooms.

Remove the dough from the freezer and leave to defrost. Finely chop the cabbage and onion. Heat vegetable oil in a frying pan, add a piece of butter. Add onions and frozen honey mushrooms. Cook until the liquid has completely evaporated. Then add the cabbage, salt and simmer everything together until tender under the lid over low heat.

Add sour cream to the finished cabbage, stir and season the filling with spices. Let cool.

Roll out the dough into a layer and, wrapping it around a rolling pin, transfer it to a greased baking sheet. By pinching the dough along the edges, we make a low shaped side. We often prick the layer with a fork. Spread a thin layer of filling and sprinkle with grated cheese. Cook at 20 degrees for 20 minutes.

Lavash pie with cabbage and porcini mushrooms

If you don’t want to fuss with dough, you can bake a lavash pie. Thin pita bread will be used. And for the filling we will take frozen porcini mushrooms and cabbage.

2 sheets of pita bread;
400 gr. cabbage;
1 onion;
400 gr. frozen porcini mushrooms (of course, you can use other mushrooms, but with porcini mushrooms the baked goods are the most aromatic);
3 tablespoons vegetable oil;
100 gr. hard cheese;
2 eggs;
1 glass of sour cream;
salt and spices to taste.

Fry chopped onions and porcini mushrooms cut into small pieces. When the excess liquid has evaporated, add finely shredded cabbage and cook everything together over low heat until tender. Salt and season with spices.

Cut the pita bread into four parts, making 8 rectangular pieces. Line a rectangular pan with parchment and begin to shape the cake. To do this, lay out a sheet of pita bread, spread some of the filling on it and continue alternating layers. We do not cover the top sheet of lavash with filling.

Beat raw eggs with sour cream, add salt and pepper to the mixture. Pour this mixture onto our workpiece. Sprinkle grated cheese on top and cook at 200 degrees for 20 minutes.

Festive pie with cauliflower, chicken and prunes

Another version of cauliflower pie is prepared using potato dough. Add chicken fillet and prunes to the filling.

4-5 potatoes;
300 gr. chicken fillet;
300 gr. cauliflower;
3 eggs;
200 gr. sour cream;
100 ml cream;
100 gr. hard cheese;
50 gr. butter;
50 gr. prunes;
2-3 spoons of flour.

Boil the potatoes and cabbage, disassembled into florets. Mash the potatoes, adding half the amount of butter and one raw egg. Add a little flour to the mixture. Place the prepared puree into a greased pan and distribute it so that the bottom and sides are covered.

Fry the chicken breast in small pieces, season with salt and pepper. Steam the prunes with boiling water to make them softer. Mix chicken pieces and chopped prunes. Place the meat and prunes on the potato dough, and distribute the boiled cabbage on top.

Beat the remaining two eggs with the addition of sour cream and cream. Salt this mass and mix with grated cheese. Pour the filling over the assembled pie. Bake in the oven at 190 degrees until a nice crust appears (approximately 45 minutes).

Quiche with stewed cabbage, champignons and eggs

This is an open pie with a shortbread base and is prepared with a variety of fillings. Here is one of the options, which is prepared with stewed cabbage, mushrooms and egg.

260 gr. flour;
150 gr. butter;
1 egg;
1 tablespoon sour cream;
a pinch of salt.

Filling:

200 gr. cabbage;
200 gr. champignons or other mushrooms;
1 onion;
3 boiled eggs;
vegetable oil for frying;
salt and spices.

Fill:

3 eggs;
100 gr. sour cream;
50 gr. hard cheese;
spices.

Shred the cabbage thinly, cut the onion into half rings, and the champignons into slices. Heat vegetable oil in a frying pan. First add the onion and fry. Then add the mushrooms and fry until the excess liquid evaporates. Then add cabbage. Cook over low heat until the vegetables are done. Salt and add seasonings to your taste. Let cool.

Prepare the dough. Combine cold butter with flour until crumbly. This operation is convenient to perform in a food processor, but you can chop the butter and flour by hand. Add a pinch of salt, a raw egg and sour cream to the crumbs. Mix and collect into a ball. Wrap the dough in film and refrigerate for one hour.

Place the cooled butter in the mold, making sides 2 cm high. Place the cabbage filling with mushrooms on the dough. Beat eggs with sour cream and mix with grated cheese. Pour this mixture over the filling. Peel the boiled eggs, cut them into halves and place them on the surface of the pie, lightly pressing them into the filling. Bake at 200 degrees for approximately 40 minutes.

Dietary cottage cheese and cabbage pie with mushrooms

This diet pie is so tasty that even those who do not need to lose weight eat it with pleasure.

200 gr. low-fat cottage cheese;
3 tablespoons of kefir 0% fat;
2 eggs;
1 teaspoon baking powder;
200 gr. Beijing or young white cabbage;
150 gr. fresh champignons;
3-4 tablespoons flour;
herbs, spices and salt to taste.

Grind the cottage cheese with the addition of kefir and eggs. Add salt and baking powder. You can pepper or add other spices. Add flour, mix.

We make the filling from Beijing or young white cabbage. Finely chop it and lightly rub it with salt.

Advice! If you only have winter cabbage, you need to boil it first, otherwise it won’t have time to cook.

Cut the champignons into small pieces and simmer in a saucepan with a little water. Combine mushrooms with cabbage, salt, add herbs. Mix the filling with the dough and transfer the mixture into a silicone mold (it does not need to be greased with oil). Cook for 40 minutes at 180 degrees.

Option with egg

We offer a method of preparing a rustic pie that will not leave even the most demanding gourmet indifferent.

You need to have the following ingredients on hand:

3 tbsp. l. vegetable oil;
700 g yeast dough;
½ fork cabbage;
400 g honey mushrooms;
3 eggs;
2 onions;
1 tsp. tarragon;
½ tsp each salt and pepper.

We follow the algorithm:

Chop the cabbage and onion into strips with a knife, cut the mushrooms into slices. Fry the ingredients in a frying pan until cooked.
Pre-boil the eggs, peel and mash with a fork. We combine them with vegetables. Add spices and tarragon to the mixture, mix and let cool.
Using a rolling pin, roll out the dough and divide it into two parts. Place the first layer in a fireproof, oiled dish, pour the filling on top and distribute in an even layer. Cover with a second layer and pinch the joint.
Place in the oven to bake for 40 minutes at 170°C.

By the way, cabbage is optional; it must be white cabbage; it can be replaced with cauliflower or pickled cabbage.

Pie “Russian Forest” with dried wild mushrooms

This option is prepared with dried mushrooms. It is advisable to use wild mushrooms (boletus, boletus, porcini, boletus).

Dough:

150 gr. cold butter;
1 egg;
1 tablespoon ice water;
1 teaspoon baking powder;
0.5 teaspoon salt;
250 gr. flour.

Filling:

350 gr. cabbage;
30 gr. dried mushrooms;
1 onion;
1 tablespoon of finely chopped greens;
vegetable oil for frying;
salt and spices to taste.

Fill:

3 eggs;
100 gr. cheese;
200 gr. sour cream or cream.

Finely chop or grate the cold butter, mix and grind with flour. Salt the mixture, add baking powder into it. Add a raw egg and a spoonful of water, knead the dough, and collect it into a ball. We take it out into the cold, putting it in a plastic bag.

It is best to soak dried mushrooms in salted milk for several hours. But if you don’t have time, you can pour boiling water over the mushrooms for half an hour. Drain the water, cool the mushrooms slightly and chop. Chop the cabbage and onion. Fry the onion, add cabbage and pieces of mushrooms, simmer everything together until tender. Salt, add spices. To prepare the filling, beat the egg with sour cream and grated cheese.

Place the dough in a greased pan, forming sides. We spread the cabbage and mushroom filling and pour the filling over it. Cook at 200 degrees for about half an hour.

With added chicken

You just need to serve a delicacy with a delicate and aromatic filling on the festive table. This pastry will delight guests and relatives with its incomparable taste.

Prepared from the following ingredients:

2 tbsp. l. frying oils;
3 eggs;
100 g of high-quality mayonnaise;
140 g premium flour;
320 g homemade sour cream;
1 tsp. baking powder;
350 g juicy cabbage;
220 g fresh champignons;
2 onions;
200 g chicken fillet.

We prepare according to the algorithm:

For the dough, beat mayonnaise with eggs. Then gradually add flour combined with baking powder and table salt. Add sour cream. Mix the base for the pie. The consistency should be slightly thicker than pancake batter.
For the filling, cut the champignons, meat and onions into bars. Fry the champignons until light brown, add chicken to the mushrooms and let sit for 7 minutes. Place the mixture in a bowl where we will collect the filling.
Chop the head of cabbage into strips and add salt. Simmer the onion, cut into rings, in a frying pan until transparent. Add chopped cabbage with the released juice to it. Simmer for another 5 minutes. Add the contents to the mushroom mixture and mix well. Let the composition cool. The pie filling is ready.
We line the baking dish with parchment, put the dough in one ladle, put the filling on top, on which we place the remaining flour mixture.
Place the baking dish in the oven, preheated to 190°C, and bake for half an hour.

Fresh cabbage in the pie can be replaced with sauerkraut, and chicken with another type of meat.

Jellied pie with mushrooms and cabbage in a slow cooker

It is very convenient to bake a jellied pie not in the oven, but in a slow cooker. This device prepares baked goods perfectly, the pies are perfectly baked and do not burn. Let's prepare the dough with mayonnaise.

6-7 tablespoons of flour;
250 gr. mayonnaise;
250 gr. sour cream;
2 eggs;
1 teaspoon sugar;
0.5 teaspoon salt;
2 teaspoons baking powder;
200 gr. white cabbage;
200 gr. oyster mushrooms or champignons;
1 onion;
1 small carrot;
1 tablespoon of tomato sauce;
vegetable oil for frying;
salt and spices.

Prepare the dough by mixing mayonnaise, sour cream and raw eggs. Add sugar, baking powder and salt to the mixture. Beat everything with a mixer or by hand. Add flour little by little until you get a viscous dough, similar in thickness to sour cream.

Fry chopped onions and grated carrots in vegetable oil. Add chopped oyster mushrooms and fry. Add finely chopped cabbage to the mushrooms and simmer everything together until tender. Add salt and spices to the filling.

Advice! You can prepare the filling in a frying pan or in a slow cooker; in the latter case, select the “frying” or “baking” mode.

Mix the batter and filling, pour this mixture into a greased bowl. Cook for 40 minutes in the “baking” mode. Then carefully turn the products over using a plastic steaming basket. And bake the pie for another 20-30 minutes at the same setting.

Cooking using the aspic method

The presented recipe will help when unexpected guests appear on the doorstep.

Required products for the test:

250 ml kefir;
4 eggs;
180 g of high-quality mayonnaise;
250 g premium flour;
1.5 tsp. baking powder;
a pinch of table salt.

For the tasty filling:

300 g boiled chicken;
350 g fresh cabbage;
220 g pickled mushrooms;
seasonings as desired.

Jellied pie preparation technology:

In a deep bowl, combine kefir, mayonnaise, eggs and salt. Mix the mixture. Add baking powder to the flour, sift the mixture in small portions into the egg mixture. Make a batch of elastic dough.
Finely chop the cabbage, add salt, and lightly rub with your hands until the juice appears. Divide the boiled meat into fibers. Cut the mushrooms into pieces. Combine all components in one bowl and mix.
We cover a metal form with parchment paper and treat it with oil. Lay out half the dough, add the filling, and even it out over the entire layer. Pour the remaining flour mixture on top.
Bake the pie in the oven for 40 minutes, set the temperature switch to 180 °C.

You can add green onions and dill to the filling, and sprinkle the top of the baked goods with sesame seeds before baking.