Cabbage and Mushroom Pie in the Oven
Simple but very tasty! You won’t find this in a store. This cabbage and mushroom pie in the oven is an affordable homemade bake made with soft yeast dough. The filling, made from simple ingredients, is juicy and very flavorful. You can add aromatic herbs or spices to it.
Updated : 30 July, 2025
Easy
About 1 hour.
Ingredients
Batter
180 milliliters
Milk
15 grams
Sugar
0.5 teaspoon
Salt
1 teaspoon
Dry yeast
40 grams
Butter
320 grams
Wheat flour
Filling
320 grams
White cabbage
270 grams
Champignon
1
Carrot
1
Onions
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Brushing
1
Egg yolks
1 tablespoon
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the necessary ingredients for the dough. You can use fresh yeast. Warm the milk until it's just warm to the touch (about 100-110°F).
Step 2
In a small bowl, combine the yeast, 1 tsp of sugar (from the total amount), and about 1/3 of the warm milk. Mix well and let the mixture sit to activate the yeast. If the yeast is good, it will become foamy and rise. This usually takes 10-12 minutes.
Step 3
Melt the butter in a microwave or on the stove, and let it cool slightly.
Step 4
For the dough, take a large bowl with high sides. Dissolve the remaining sugar and salt in the rest of the warm milk.
Step 5
Add the activated yeast and mix lightly.
Step 6
Pour in the melted (warm, not hot) butter and mix again.
Step 7
Sift flour into the bowl. Sifting is essential - it helps the dough rise well and makes the pastry fluffy. Don’t add all the flour at once, as you may need more or less than the listed amount. Stir with a spoon.
Step 8
Gradually sift in the remaining flour while mixing. Focus on the dough’s texture, not the exact flour quantity.
Step 9
The dough should be soft, smooth, and barely sticky. Place it in a bowl, cover with a towel, and leave in a warm place to rise.
Step 10
Prepare the filling. You can make it in advance. Any mushrooms will work. If using wild mushrooms, boil them first, then fry.
Step 11
Wash and peel the mushrooms (e.g., button mushrooms), place them on a kitchen towel for 15-20 minutes to absorb moisture. Cut into small cubes.
Step 12
Sauté the mushrooms in vegetable oil, stirring occasionally, until cooked. Add salt while cooking.
Step 13
Peel and wash the carrot and onion. Dice the onion and grate the carrot on a coarse grater.
Step 14
Wash the cabbage and shred it finely, removing any tough stems.
Step 15
Sauté the onion and carrot in vegetable oil, stirring occasionally.
Step 16
Add the cabbage, mix, and fry over medium heat until soft. Season with salt, pepper, or any other spices.
Step 17
Combine the sautéed mushrooms with the cabbage mixture and let it cool.
Step 18
The dough should double or triple in size. This usually takes about 1 hour 20 minutes.
Step 19
Turn the dough onto a floured surface. Divide into three unequal parts: largest for the base, medium for the top, and smallest for decoration.
Step 20
Roll out the largest piece on parchment paper into a circle. You can bake the pie in a 9-9.5 inch (22–24 cm) pan.
Step 21
Spread the filling over the dough, leaving the edges free.
Step 22
Roll out the medium dough piece into a slightly smaller circle and cover the filling. Seal the edges however you prefer.
Step 23
Make a small hole in the center for steam to escape. Use the smallest dough piece to create decorative shapes if desired. Cover and let rest for 15-20 minutes.
Step 24
Preheat the oven to 350°F (180°C). Mix egg yolk with milk until smooth.
Step 25
Brush the top of the pie with the egg mixture.
Step 26
Bake in the preheated oven for about 35 minutes or until golden brown. If it browns too fast on top but is not cooked inside, cover with foil and continue baking. Adjust based on your oven. The final pie diameter is about 10 inches (25 cm).
Step 27
Let the pie cool slightly, slice, and serve. Enjoy!