This savory cabbage and mushroom pie is a flavorful, hearty dish packed with sautéed vegetables, herbs, and a tender, moist crust. It’s the perfect blend of creamy, crunchy, and satisfying—ideal for brunch, lunch, or dinner. With an aromatic filling of cabbage, mushrooms, carrots, and onion, wrapped in a yogurt-based batter, it’s a crowd-pleasing comfort food that feels both rustic and elegant. Whether you’re serving it warm straight from the oven or cold the next day, this pie is always a winner.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6–8 slices
Cuisine: Eastern European–inspired savory pie
Ingredients
For the Filling:
-
1 onion, finely chopped
-
Olive oil (for frying)
-
1 carrot, grated or finely chopped
-
1 cup mushrooms, chopped
-
½ small head of cabbage, shredded
-
Salt and black pepper, to taste
-
½ teaspoon dried garlic
-
1 teaspoon Italian herbs
-
1 tablespoon tomato paste
For the Batter:
-
3 eggs
-
Salt and black pepper, to taste
-
5 tablespoons Greek yogurt or sour cream
-
1 tablespoon mayonnaise
-
7 tablespoons all-purpose flour (sifted)
-
1 teaspoon baking powder
-
1 teaspoon sugar
-
Butter (for greasing the baking dish)
1. Sauté the Onion
Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3–4 minutes until translucent and lightly golden. Stir occasionally to prevent burning.
2. Add Carrot and Mushrooms
Next, add the grated or finely chopped carrot and mushrooms to the pan. Season with a pinch of salt, black pepper, and dried garlic. Cook for about 5 minutes until the vegetables begin to soften and the mushrooms release their juices.
3. Add the Cabbage
Add the shredded cabbage to the pan. Stir well to combine it with the other vegetables. Sprinkle in the Italian herbs and continue to cook for another 5–7 minutes until the cabbage softens and begins to brown slightly.
4. Add Tomato Paste
Stir in 1 tablespoon of tomato paste to enrich the flavor and color of the filling. Mix thoroughly and fry for an additional 3 minutes. Once everything is well combined and cooked down, remove from heat. The filling should be tender, flavorful, and slightly dry—not watery.
5. Make the Batter
In a large bowl, crack in the 3 eggs. Add a pinch of salt and black pepper, and beat until well mixed. Add the Greek yogurt (or sour cream), mayonnaise, and sugar. Whisk until smooth. Gradually sift in the flour and baking powder, stirring to create a lump-free batter. The consistency should be similar to thick pancake batter.
6. Prepare the Baking Dish
Grease a baking dish or pie pan with butter. Preheat your oven to 180°C (350°F).
7. Assemble the Pie
Pour half of the batter into the bottom of the greased dish and spread evenly. Add the prepared vegetable filling, distributing it across the batter layer. Then pour the remaining batter over the top, smoothing it out with a spatula or spoon to completely cover the filling.
8. Bake the Pie
Place the dish in the preheated oven and bake for 35 minutes. The top should be golden and firm, and a toothpick inserted into the center should come out clean.
9. Cool and Serve
Allow the pie to cool for 10 minutes before slicing. It can be served warm, at room temperature, or chilled. Pair with a fresh salad, yogurt dip, or enjoy it on its own as a complete meal.
This savory cabbage and mushroom pie is a flavorful, hearty dish packed with sautéed vegetables, herbs, and a tender, moist crust. It’s the perfect blend of creamy, crunchy, and satisfying—ideal for brunch, lunch, or dinner. With an aromatic filling of cabbage, mushrooms, carrots, and onion, wrapped in a yogurt-based batter, it’s a crowd-pleasing comfort food that feels both rustic and elegant. Whether you’re serving it warm straight from the oven or cold the next day, this pie is always a winner.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6–8 slices
Cuisine: Eastern European–inspired savory pie
Ingredients
For the Filling:
-
1 onion, finely chopped
-
Olive oil (for frying)
-
1 carrot, grated or finely chopped
-
1 cup mushrooms, chopped
-
½ small head of cabbage, shredded
-
Salt and black pepper, to taste
-
½ teaspoon dried garlic
-
1 teaspoon Italian herbs
-
1 tablespoon tomato paste
For the Batter:
-
3 eggs
-
Salt and black pepper, to taste
-
5 tablespoons Greek yogurt or sour cream
-
1 tablespoon mayonnaise
-
7 tablespoons all-purpose flour (sifted)
-
1 teaspoon baking powder
-
1 teaspoon sugar
-
Butter (for greasing the baking dish)
1. Sauté the Onion
Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3–4 minutes until translucent and lightly golden. Stir occasionally to prevent burning.
2. Add Carrot and Mushrooms
Next, add the grated or finely chopped carrot and mushrooms to the pan. Season with a pinch of salt, black pepper, and dried garlic. Cook for about 5 minutes until the vegetables begin to soften and the mushrooms release their juices.
3. Add the Cabbage
Add the shredded cabbage to the pan. Stir well to combine it with the other vegetables. Sprinkle in the Italian herbs and continue to cook for another 5–7 minutes until the cabbage softens and begins to brown slightly.
4. Add Tomato Paste
Stir in 1 tablespoon of tomato paste to enrich the flavor and color of the filling. Mix thoroughly and fry for an additional 3 minutes. Once everything is well combined and cooked down, remove from heat. The filling should be tender, flavorful, and slightly dry—not watery.
5. Make the Batter
In a large bowl, crack in the 3 eggs. Add a pinch of salt and black pepper, and beat until well mixed. Add the Greek yogurt (or sour cream), mayonnaise, and sugar. Whisk until smooth. Gradually sift in the flour and baking powder, stirring to create a lump-free batter. The consistency should be similar to thick pancake batter.
6. Prepare the Baking Dish
Grease a baking dish or pie pan with butter. Preheat your oven to 180°C (350°F).
7. Assemble the Pie
Pour half of the batter into the bottom of the greased dish and spread evenly. Add the prepared vegetable filling, distributing it across the batter layer. Then pour the remaining batter over the top, smoothing it out with a spatula or spoon to completely cover the filling.
8. Bake the Pie
Place the dish in the preheated oven and bake for 35 minutes. The top should be golden and firm, and a toothpick inserted into the center should come out clean.
9. Cool and Serve
Allow the pie to cool for 10 minutes before slicing. It can be served warm, at room temperature, or chilled. Pair with a fresh salad, yogurt dip, or enjoy it on its own as a complete meal.
