Cabbage and Mushroom Pie

I associate the fall season with a lot of vegetables and fruits. In Russia it’s time to harvest and prepare for the winter. It’s time to enrich the body with vitamins before the cold season.

I’m so glad we don’t have to do it here in California! But, I guess, my habits take over))) I’m craving comfort food full of vegetables and rich with vitamins. That’s why I decided to make this cabbage and mushroom pie.

Juicy pie with incredibly delicious filling and tender dough. Great for a snack with a cup of coffee, breakfast or even for the kid’s lunch box meal. Very easy to make and consists of simple and affordable products. I hope you will love it as much as I do!

Ingredients for the dough:

1 cup kefir

1 cup all-purpose flour

2 eggs

½ teaspoon baking soda

Pinch of salt

Ingredients for the filling:

½ head medium cabbage

2 carrots

1 onion

2 cups mushrooms

Olive oil

Salt and black pepper for taste

Step 1

In a bowl mix together a cup of kefir with ½ teaspoon of baking soda and set aside for 10 minutes. The mixture will bubble and increase in volume.

Step 2

Chop the onion, grade the carrots, finally chop the cabbage and slice the mushrooms.

Step 3

Use two pans to cook the vegetables. In the first pan fry ½ onion with the mushrooms until it’s golden brown. In the second pan fry together the rest of the onion, carrots and cabbage until tender. Add salt and black pepper for taste to both pans.

Step 4

Transfer the ready vegetables to a big bowl and mix together.

Step 5

Add eggs, flour and a pinch of salt to the kefir mixture and give a good stir. Oil the baking pan and layer with parchment paper. Poor a 1/2 of the dough into the baking dish.

Step 6

Transfer all the filling on top of the dough and level all over the surface. Cover with the rest of the dough. Bake at 350 degrease for 30 minutes or until golden brown. Let it cool before cutting the pie.

Enjoy!

Note:

Ten minutes before readiness, you can sprinkle the top of the pie with your favorite cheese and return it back into the oven. The cheese will give a nice golden-brown crust and add flavor.

Cabbage and Mushroom Pie

2017-10-04 03:50:54

Juicy pie with incredibly delicious filling and tender dough.

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Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Ingredients for the dough

1. 1 cup kefir
2. 1 cup all-purpose flour
3. 2 eggs
4. ½ teaspoon baking soda
5. Pinch of salt

Ingredients for the filling

1. ½ head medium cabbage
2. 2 carrots
3. 1 onion
4. 2 cups mushrooms
5. Olive oil
6. Salt and black pepper for taste

Instructions

1. In a bowl mix together a cup of kefir with ½ teaspoon of baking soda and set aside for 10 minutes. The mixture will bubble and increase in volume.
2. Chop the onion, grade the carrots, finally chop the cabbage and slice the mushrooms.
3. Use two pans to cook the vegetables. In the first pan fry ½ onion with the mushrooms until it’s golden brown. In the second pan fry together the rest of the onion, carrots and cabbage until tender. Add salt and black pepper for taste to both pans.
4. Transfer the ready vegetables to a big bowl and mix together.
5. Add eggs, flour and a pinch of salt to the kefir mixture and give a good stir. Oil the baking pan and layer with parchment paper. Poor a 1/2 of the dough into the baking dish.
6. Transfer all the filling on top of the dough and level all over the surface. Cover with the rest of the dough. Bake at 350 degrease for 30 minutes or until golden brown. Let it cool before cutting the pie.

Notes

1. Ten minutes before readiness, you can sprinkle the top of the pie with your favorite cheese and return it back into the oven. The cheese will give a nice golden-brown crust and add flavor.

By Valeriya Aizner

https://howtofeedapickyeater.com/