Lenten Cabbage Pie with Cabbage

Name: Lenten Cabbage Pie with Cabbage
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8 servings
Ingredients: 150 ml Water; 380 g White cabbage

Made from the simplest ingredients, budget-friendly! Perfect for a lenten menu! This cabbage pie tastes just as good as regular baked goods. Despite the lack of butter, the yeast dough is soft and tender. With vegetable filling and mushrooms, it’s juicy and delicious. Great for fasting and for vegetarians!

4.2

(11)

Updated : 17 September, 2025

Easy

More than 1 hour.

Ingredients

Dough

150 milliliters

Water

3 grams

Dry yeast

0.5 teaspoon

Salt

1.5 tablespoon

Sugar

40 grams

Vegetable oil

265 grams

Wheat flour

Filling

380 grams

White cabbage

250 grams

Mushroom

1

Onions

3 tablespoon

Vegetable oil

to taste

Salt

to taste

Ground black pepper

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

How to make a lenten cabbage pie with cabbage? Measure the needed dough ingredients. Use neutral vegetable oil. Warm the water slightly.

Step 2

Sift the flour into a wide bowl to aerate it. This helps the dough rise and makes the pie fluffy and soft.

Step 3

In a small bowl, combine yeast, 1 tsp sugar (from the total amount), and about 3 tbsp (50 ml) lukewarm water. Mix well and let sit 10-12 minutes until a foamy cap forms. If not, replace the yeast.

Step 4

In a large bowl, mix the remaining water with salt and sugar until dissolved.

Step 5

Add the activated yeast and mix.

Step 6

Pour in vegetable oil and stir.

Step 7

Add sifted flour gradually. Don’t add all at once, so the dough doesn’t become too stiff.

Step 8

Stir first with a spoon, adding flour in small portions, adjusting for consistency.

Step 9

Knead the dough until smooth, soft, and pliable, barely sticky. Grease the bowl lightly, place the dough, cover, and let rise in a warm place for 70-80 minutes.

Step 10

While dough rises, prepare the filling. Mushrooms (any kind) work well; if using frozen wild mushrooms, thaw and boil first.

Step 11

Peel, wash, and dice the onion.

Step 12

Wash, dry, and dice mushrooms into small cubes.

Step 13

Wash the cabbage, remove tough outer leaves, and shred thinly.

Step 14

Heat oil in a skillet, add mushrooms, and sauté over medium heat until nearly cooked, stirring occasionally.

Step 15

In another pan, sauté onions with oil until golden.

Step 16

Add cabbage to the onions and continue frying, stirring often. Add oil if needed.

Step 17

Cover and simmer cabbage over medium heat, stirring occasionally.

Step 18

When almost ready, add sautéed mushrooms, season with salt and pepper, and mix well.

Step 19

Fry the filling another 5-10 minutes until done.

Step 20

Transfer filling to a plate and cool.

Step 21

The dough has risen - about 2.5 times in volume.

Step 22

Punch it down, place on a floured surface, and divide into 3 parts: large for the bottom, smaller for the top, and a little for decoration.

Step 23

Roll out the large part into a circle, transfer to parchment on a baking sheet (or use a 20-22 cm heatproof baking form).

Step 24

Spread filling on the dough, leaving ½ inch (1-1.5 cm) border.

Step 25

Roll out the smaller piece for the top. Make a small steam vent hole in the center. Cover the filling, pinch edges with the bottom dough.

Step 26

Decorate the pie with leftover dough shapes if desired. Cover with plastic wrap or towel, let rest 15 minutes.

Step 27

Before baking, brush with oil or sweet tea. Bake at 350°F (180°C) for 30-35 minutes until golden. Adjust for your oven.

Step 28

Cool slightly, slice into portions, and serve. Enjoy!