Pie with cabbage, mushrooms and egg. Yeast pie with cabbage and mushrooms Bake pie with cabbage and mushrooms

Pie filling ingredients:

700 grams of cabbage;
400 grams of frozen champignons;
4 hard-boiled eggs;
300 grams of onions;
8 tablespoons of vegetable oil;
1 glass of water;
1 teaspoon with a small hill of salt (I use coarse stone);
1 teaspoon dried dill;
1 teaspoon dried tarragon (tarragon).

Pie dough

2 glasses of warm milk (approximate temperature 36 degrees);
1 tablespoon of quick dry yeast (I take Voronezhskie);
1 tablespoon sugar;
1 teaspoon salt;
3-4 tablespoons of warm vegetable oil;
4 cups flour.

For lubrication:
- 1 yolk;
- 3-4 tablespoons of milk.

How to make cabbage pie

Step 1. Prepare the pie filling.

Cut the cabbage into thin long pieces (like for a salad). We do not cut the onion very finely, but if your onion is small, then you can cut it into half rings. We cut the mushrooms into pieces and put them in a plate so that they melt there. Do not drain what melts.

Place a wide saucepan over medium heat, when it warms up, pour vegetable oil inside and add onion. Fry the onion, stirring constantly. I fry it until transparent. Reduce the heat, add the mushrooms, and pour in what came out when they melted.

Simmer the onions and mushrooms for a minute or two, then add a glass of water, salt and cabbage. Stir and cover with a lid. Simmer for about 20-25 minutes under a closed lid. Stir every 5 minutes and check if the water has become too dry, otherwise it will burn. If there is not enough water, add more from the kettle.

After 25 minutes, turn off the gas and leave the cabbage with mushrooms under the lid for another 10 minutes, then the cabbage will be better saturated with the smell of mushrooms.

After 10 minutes, open the lid of the pan and place the cabbage and mushrooms in a sieve or colander (I place the colander itself on the pan - the juice that flows from the cabbage is very tasty, you can bake flatbreads or cook porridge on it). I leave the filling to drain for five minutes, stirring occasionally so that excess water comes out. This is necessary so that when baking the bottom of the pie does not get wet from excess cabbage juice.

Cut the eggs into cubes as if for a salad and add to the cabbage when it has already drained.
Then I add dill and tarragon to the filling and mix.

Step 2. Make sour pie dough.

Add warm vegetable oil, salt and sugar to warm milk. Stir until the sugar and salt dissolve. Add dry yeast and stir.

We begin to pour the sifted flour into the dough, and with one hand we begin to knead the dough. Add flour little by little, the main thing here is not to overdo it, otherwise the dough will be heavy. Mix the dough until it becomes smooth and homogeneous (if there is not enough flour, add, but little by little, so that the dough does not turn out dense). The approximate time for kneading the dough is 15 minutes. Don't tear the dough! And fold it from the edges to the middle, then it will be saturated with oxygen and will be light and airy.

Place the dough in a pan, cover with a towel and place in a warm place. I do this - I put the pan in the sink, close the lid at the sink and pour water at 60 degrees. I leave it for 30-40 minutes. During this time, the dough should rise and double in size.

Step 3. Make the pie and bake.

Turn on the oven to warm up to 200 degrees.

Grease a baking dish (I use a 26-centimeter springform pan or a simple cast-iron frying pan) with vegetable oil.

Take the dough out of the pan and mix it a little, cut off about 2/3. Roll out the cake to a thickness of 0.3-0.5 cm, place it in the mold, cut off the excess edges, and straighten the rest along the walls (see photo). I do it with my fingers, it's more convenient :)

Place the filling on the dough and smooth it out.

From the remaining dough we make another small cake and place it on the filling, pinch the edges.

We make a hole in the center of the pie (this is so that when the filling boils, the dough does not tear or swell).

Mix the yolk and milk and beat well with a fork until smooth. Take a silicone brush and brush the top of the cake. We do this so that when baking our cabbage pie becomes ruddy and very beautiful.

Bake for approximately 1-1.20 minutes. We take out the finished pie, grease the top with a small piece of butter and cover with a towel. Leave it like this for 10-15 minutes. This is so that the pie, in the words of our grandmothers, “rests” - that is, becomes soft and tender.
That's all, our pie with cabbage, mushrooms and eggs is ready! The aroma is simply incredible, tarragon helped us :)

Bon appetit!

After cooking you will receive 10 servings
Cooking time: 3 hours

Pies

Helpful tips for making pies with cabbage and mushrooms:
- you can take not only sour dough, but also puff pastry or butter dough, it will still be very tasty, the filling itself is amazing!
- some ask: “Where can I buy tarragon?” I buy it from Uzbeks, where they sell nuts, dried fruits and various seasonings. Don’t be lazy, buy it and try to make it with it, I’m sure you’ll really like it!
- you can add minced meat to the cabbage, it will be very satisfying;)
- cold pies with cabbage are served with hot soups, very tasty!

Pies were baked both in peasant villages and in royal courts. This treat has not lost its popularity in our time. A favorite and always popular pastry has been and remains a pie with cabbage and mushrooms. Truly Russian food!

The presented filling contains mushrooms in the form of honey mushrooms, but you can replace them with your favorite ones.

Ingredients:

3 tbsp. l. olive oils;
400 g premium flour;
75 g regular sugar;
2 tsp. dry (quick) yeast;
100 ml whole milk;
3 eggs;
30 g peasant butter;
300 g fresh cabbage;
250 g honey mushrooms;
2 pcs. onions

Step-by-step progress of work:

We dilute yeast in milk at room temperature, add sugar, salt, flour and eggs, melted butter. Let's knead the dough. Cover the product with film and set aside for 2 hours to increase volume (ripening).
Chop the cabbage into strips and the onion into half rings. Boil the mushrooms in salted water and chop with a knife. We collect the filling in one container, add salt and pepper and let it cool.
Knead the dough and divide it into 2 parts. Roll out the first half and place on a greased baking sheet. Place the filling on top, placing it in an equal layer, then cover with the next layer. We pinch the edges of the pie. Brush the top with beaten egg.
Bake in the oven for 40 minutes at 170°C. We check the readiness of the baking with a match. If the cake has not arrived, then leave it for a few more minutes.

The baked goods are so tender and aromatic that they can be eaten cold.

Lenten pie with cabbage and mushrooms

A very appetizing pastry with a “savory” filling will appeal to any age category of people.

We prepare from the following products:

3 tbsp. l. lean oil;
450 g cabbage;
350 g oyster mushrooms;
2 onions;
1 kg of high-quality puff pastry.

Step by step action:

Cut the cabbage and onion into thin strips, place in a saucepan and simmer until half cooked.
Cook the mushrooms and cut them into bars.
Combine the ingredients in a bowl and season with spices.
Roll out the dough into two layers, place the first one on a metal sheet, which we pre-treat with vegetable oil. Add the cooled filling and spread into an even layer. Cover the products with the second part of the dough. We pinch the joints.
Bake in the oven for 45 minutes at 200°C. Take out the baked goods and cover with a towel for a few minutes.

Lenten pie with cabbage and mushrooms can be brushed with beaten yolk before baking, then the crust will become more golden brown.

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.

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.

Layer pie with cabbage and mushrooms

To prepare aromatic baked goods and please your household, you need to acquire the following products:

olive oil;
700 g puff pastry;
350 g cabbage;
400 g chanterelle mushrooms (other types are also possible);
2 pcs. onions;
1 egg;
spices to taste.

Prepare according to the recipe:

Chop the onion into cubes, fry the olives in oil until golden brown.
Cut the mushrooms into slices, add to the onion mixture, continue the process until the products are ready.
Chop the cabbage into strips, add to the chanterelles and fry for another 10 minutes. Remove from the stove, place on a plate, add spices. Mix the mixture and let the filling cool.
Divide the dough into two pieces and roll out layers. Place a sheet of rolled out dough on a baking sheet lined with paper and distribute the filling on top. We cover the second part of the donut and connect the joints with a braid.
Brush the pastry with egg and place in the oven for 35 minutes. We set the temperature to 190 °C.

Serve layer cake with sour cream and chopped green onions.

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 mixture 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.

With sauerkraut

The recipe uses store-bought dough, but you can make your own at home.

Components required:

500 g puff pastry without yeast;
350 g sauerkraut;
1 tbsp. l. oils for lubrication;
250 g of any mushrooms;
bulb.

Prepare according to the following method:

Chop the fork into small strips, pour boiling water over it and fry until softened.
Cut mushrooms and onions into cubes. Season the mixture with spices and continue the process until the products are golden brown.
Combine cabbage and mushroom mixture and let cool.
Roll out the dough with a rolling pin and divide it in half. Place one layer on a baking sheet moistened with water and place the filling on top. We cover the products with the second part of the rolled out dough and connect them with pinches.
Beat the egg and brush the surface of the pie with it.
Bake in a preheated oven at 200°C for 30-40 minutes.

Baking with sauerkraut can be served instead of bread with borscht, soups, or as an independent dish.

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 with cabbage and mushrooms in a slow cooker

The baked goods prepared in this unit are tender, aromatic and incredibly tasty.

Components required for the test:

200 g premium wheat flour;
200 ml of drinking water;
1 tsp. table salt;
1 tsp. regular sugar;
1 tbsp. l. quick yeast.

Ingredients needed for the filling:

3 tbsp. l. sunflower oil;
350 g cabbage;
bulb;
100 g boletus;
2 tsp. pine nuts;
2 tbsp. l. soy sauce;
a small bunch of greenery;
1 tsp. sesame

Let's prepare it step by step:

Add yeast, sugar, and salt to warm drinking water. Knead the dough, which is thin in consistency, and leave to rise (ripen).
In a frying pan with heated oil, fry the chopped onion, after 2 minutes. add chopped mushrooms to it, then cabbage, chopped into strips. After 5 minutes, pour soy sauce over the mixture and add chopped nuts. Remove the filling from the heat.
Treat the multicooker bowl with refined oil, sprinkle with flour and sesame seeds. Place half of the dough, spreading evenly with a spoon. Place the cold filling on top, sprinkle with chopped herbs, and finally pour out the rest of the dough.
Close the unit and set the “Baking” mode for an hour.

Cut the delicious pie into portions and serve. You can use sauce or sour cream as a gravy, but the baked goods are tasty without these additions.

No similar materials

Mushrooms and cabbage are an excellent combination for preparing a wide variety of dishes. One of them is, for example, a pie with cabbage and mushrooms. It turns out to be not too high in calories, but at the same time very tasty and healthy. If you don’t know which baking option to choose, then start with our article. In it we will offer several recipes, among which you will certainly be able to choose “your own”.

Yeast pie with cabbage and mushrooms

Delicious pies with cabbage and mushrooms are real Russian cuisine. Even during the cooking process, you just want to take a bite, because the aroma that comes from the oven already stimulates your appetite.

You can use fresh mushrooms for the recipe, but pickled champignons add a special piquancy to the filling.

Ingredients:

A pack of margarine;
630 g flour;
three tablespoons of granulated sugar;
half a cup of mayonnaise;
7 g salt;
a small head of cabbage;
onion and half a carrot;
65 g ghee;
220 g pickled mushrooms.

Cooking method:

1. Pour a glass of water into a deep bowl, but not cold, and pour in the dry yeast. As soon as the yeast is active, add salt, sweet sand and melted margarine.
2. Beat two eggs into the mixture, add mayonnaise and mix the resulting mixture with flour (you will need one glass for now). Cover and keep the dough warm for half an hour.
3. As soon as the base rises, add flour - a soft dough will come out, which also needs to stand in a warm room for two hours.
4. For the filling, saute the chopped onion in melted butter, then add grated carrots and shredded cabbage to it. Pour some water and simmer the vegetables.
5. As soon as the cabbage settles, add pieces of champignons along with spices and continue to simmer the vegetables and mushrooms.
6. You need to make two pieces of dough in the form of layers. Place one half on a baking sheet, and to prevent the pie from burning, grease the pan in advance. Then spread the filling, cover it with a second layer and seal the edges nicely.
7. Brush the top of the pie with egg and bake for 35 - 40 minutes (temperature 200°C).

Lenten recipe

You can prepare delicious baked goods without fats or even eggs. We suggest you try Lenten pie with cabbage and mushrooms, which tastes in no way inferior to rich pastries.

Ingredients:

Three incomplete glasses of flour;
half a kilo of cabbage;
three spoons of sugar;
onion;
half a glass of lean butter;
300 grams of mushrooms;
two glasses of water;
three tsp. dry yeast.

Cooking method:

1. Stir sweet granules with yeast in warm water and wait 25 minutes.
2. Then pour in the flour along with the butter and a pinch of salt, mix the mixture, cover and keep it warm for exactly an hour.
3. In a frying pan with oil, simmer the cabbage until tender.
4. Sauté the onion in a separate frying pan, and then fry the vegetable along with the chopped mushrooms for 15 minutes.
5. Mix all the ingredients for the filling.
6. Assemble the pie from two layers of dough and filling between them. Brush the surface with egg.
7. Bake the Lenten pie for 45 – 50 minutes (temperature 180°C).

From puff pastry

Many housewives do not really like to tinker with yeast dough. And if you really want a pie, then puff pastry comes to the rescue, which you can simply buy ready-made in any store.

Ingredients:

Sheet of puff pastry;
half a kilo of cabbage forks;
onion;
two harvests of mushrooms;
two tablespoons of ghee;
60 g cheese;
60 ml sour cream.

Cooking method:

1. While the pie base is defrosting, you can start making the filling. To do this, lightly fry the onion in oil, then simmer it along with the mushrooms.
2. After ten minutes, add the cabbage and simmer the food until done. Add sour cream to the almost finished filling, simmer the ingredients in the sauce for a few minutes and remove from heat.
3. On a baking sheet, place part of the dough, rolled into a layer. Make holes in it with a fork, spread the filling, sprinkle it with cheese and cover with the second half of the finished dough.
4. Bake the layer cake for half an hour at 160°C.

Pie with sauerkraut and mushrooms

It's hard to find a person who doesn't like pies. True, not everyone can be pleased with the filling. But sauerkraut with mushrooms will appeal to many gourmets focused on homemade and Slavic cuisine. For baking, you can knead yeast dough, and for quick cooking, buy puff pastry.

Ingredients:

Packaging of puff pastry;
half a kilo of ready-made, pickled cabbage without additives;
spoon of melted butter;
onion;
30 g dried mushrooms.

Cooking method:

1. Simply defrost the dough and roll each half into a layer.
2. For the filling, simmer the sauerkraut until soft. Soak the mushrooms, boil, then chop and fry along with the onion.
3. Combine all ingredients, season them with salt and pepper to taste.
4. Place one layer of base on an oiled baking sheet, then the filling and again the dough. Seal the edges, brush the future pie with egg and place in the oven for 45 minutes (temperature 200°C).

In a slow cooker

As a rule, baking requires a lot of time and effort. But if you have a multicooker, then thanks to this miracle technology you won’t have to spend the whole day in the kitchen. With its help you can bake a delicious, hearty pie filled with fresh cabbage and aromatic mushrooms.

Ingredients:

A couple of glasses of premium flour;
half the amount of kefir;
two spoons of sour cream;
two eggs;
two tsp. granulated sugar;
three tablespoons of sunflower oil;
180 g each of cabbage and mushrooms;
spoon of tomato puree;
carrots and onions.

Cooking method:

1. For the dough you will need kefir at room temperature. Add a spoonful of soda to it and wait for bubbles to appear.
2. Then mix the fermented milk drink with sour cream, sweet sand, butter, salt and egg.
3. Now add flour to the mixture. Knead the dough, cover it and give it time to “rest”.
4. On the device, select the “Frying” option, pour oil into the bowl and fry the onions, carrots and mushrooms in it for 20 minutes.
5. Next, add the cabbage, change the option to “Stew,” set the time to 25 minutes and simmer the filling under a closed lid.
6. Transfer the finished snack to a bowl and cool.
7. Distribute some of the dough at the bottom of the bowl. We make sides, distribute the filling, cover with the second part of the dough and pinch the edges.

To make the pie golden brown, grease the surface with tomato paste.

8. Turn on the “Baking” mode for an hour. Let the finished pie stand for ten minutes under the closed lid, then for the same amount of time under the open lid, and only then take it out.

With eggs added to the filling

Today there are different options for preparing delicious baked goods. One such recipe is cabbage pie. But many housewives try to diversify the filling with other ingredients, such as mushrooms and boiled eggs.

Ingredients:

A glass of filtered water;
twice as much warm milk;
three incomplete glasses of premium flour;
three tablespoons of melted butter;
a spoonful of sugar and dry yeast;
half a kilo of cabbage;
350 g champignons;
two tsp. salt;
onion;
eight tablespoons of vegetable oil;
four boiled eggs;
1 tsp each dried tarragon and dill.

Cooking method:

1. The first step is to prepare the filling. To do this, chop all the vegetables and mushrooms and fry the ingredients in heated oil. First add the onions, then add the mushrooms and add the cabbage last. Add salt to the ingredients, add water and simmer for 20 minutes.
2. Place the finished vegetables in a sieve to remove excess moisture, add chopped eggs, tarragon, dill and mix.
3. For the dough, heat raw milk and mix it with butter (lean), granulated sugar and yeast. Add salt to the dough and as soon as it comes up, add flour. Knead the base, cover it and leave it in a warm place for an hour.
4. Place part of the dough into the mold, which must first be rolled into a flat cake, fill it with filling, cover with a second flat cake, seal the edges, and brush the surface with egg.
5. Bake the pie for about an hour (temperature 180°C). Soak the finished baked goods in melted butter, cover with a towel and let it rest for 15 minutes.

Jellied pie with cabbage and mushrooms

Jellied pie is, first of all, a batter based on mayonnaise, kefir, sour cream or yogurt. There are recipes in which the dough is prepared from two components at once, for example, mayonnaise and sour cream.

We offer a simple but original recipe for jellied pie with delicious filling.

Ingredients:

A cup of kefir;
300 - 400 grams of cabbage;
up to 200 grams of mushrooms;
a spoonful of sugar and half as much salt;
bulb;
three eggs (one for dough);
half a glass of flour;
a bag of baking powder;
half a pack of margarine.

Cooking method:

1. Beat an egg with sweet sand and salt, pour in kefir and add flour along with baking powder. Add soft margarine to the resulting mixture and knead the dough.
2. For the filling, also beat the eggs with salt. Then simmer the cabbage in a frying pan along with the onion and mushrooms.
3. Pour some of the dough into the mold, distribute the filling, pour the egg mixture over it and pour out the rest of the dough.
4. Bake the pie for 30 - 40 minutes (temperature 190°C).

How to bake with minced meat

Cabbage with mushrooms is an ideal filling for a pie, but it will be more satisfying if you add minced meat to the composition.

All fans of meat dishes will appreciate this pastry.

Ingredients for half a kilo of beef:

600 g mushrooms;
400 g cabbage;
onions and carrots;
a glass of rice grains;
two eggs;
spoon of tomato puree;
half a liter of milk;
35 g yeast;
800 g flour.

Cooking method:

1. Boil beef, rice grains and eggs, and then pass them through a meat grinder, adding salt, pepper and, if desired, herbs.
2. Simmer the shredded cabbage along with grated carrots, salt, pepper and tomato paste until tender.
3. Separately, fry the onions and mushrooms in melted butter.
4. Combine all ingredients into one filling composition.
5. Dissolve yeast in heated milk, add flour, knead the dough and leave it in a warm room for three hours.
6. Divide the finished dough in half. Place one half in the mold, then spread the filling over it and cover it with the second part of the base. Brush the top of the pie with egg and place it in the oven for an hour (temperature 180°C).

Cooking with chicken

A pie is not just a delicious pastry, but a real symbol of home warmth and comfort. Even in Rus', pies were prepared for all religious holidays. Let's support traditions and simply prepare a pie filled with vegetables and chicken for Sunday breakfast.

Ingredients:

A glass of fresh kefir;
one and a half cups of premium flour;
two chicken fillets;
400 g each of cabbage and mushrooms;
half a stick of melted butter;
1 tsp each salt and soda.

Cooking method:

1. Dilute soda in warm kefir, and after five minutes add butter and flour. Mix.
2. Cut the poultry meat into small pieces and fry in oil until golden. Then we cook them together with the gifts of the forest and salt for 15 minutes.
3. Stew the cabbage until cooked and then combine it with the meat and mushroom component.
4. Fill the bottom of the mold with half of the dough, add the filling, pour in the remaining half and bake for 40 minutes (temperature 190°C).
You can add not only any meat, but also potatoes to the cabbage and mushroom filling - it turns out very satisfying. To do this, you can fry the potatoes, mash them, or simply mix cabbage and mushrooms with raw potato slices. Try different options and delight your family with delicious and healthy homemade baked goods.

Stir the yeast in 0.5 cups of water, add sugar and leave for 25–30 minutes until it foams.

Prepare the filling. Rinse the mushrooms from the brine. Peel and chop the onion. Peel the cabbage from the outer leaves, cut in half and chop into strips.

Heat the butter in a frying pan and fry the onion until golden brown, 6 minutes. Add cabbage and cook for another 15 minutes. Mix cabbage with mushrooms, season with salt and pepper, remove from heat.

Pour warm milk into a bowl, add eggs, softened butter, salt and vanilla sugar. Beat the mixture with a mixer until foamy, pour in the yeast and stir. Gradually add flour and knead the dough. Transfer it to a floured table and knead for 5-6 minutes.
Roll the dough into a ball, grease with vegetable oil, cover and place in a warm place for 1.5–2 hours. Knead twice.

Divide the dough into 2 equal parts. Grease a baking tray with oil. Roll out one part of the dough into a thin rectangular layer and place on a baking sheet. Distribute the filling evenly.

Roll out the second part of the dough, cover the filling, pinch the edges. Make a hole in the middle to allow steam to escape. Bake the pie in an oven preheated to 180°C for 30–35 minutes.