Cabbage and mushroom pie

Kartofelnie_ruletThis cabbage and mushroom pie will stick to your ribs. You bite a crispy crust of the pie and enjoy a juicy, soft, and tender filling. By the way, you may serve the pie not only as an appetizer but also as a main dish.

Ingredients:

Dough

  • 250 g (0,55 lb) flour
  • 20 g (0,04 lb) yeast
  • 2,5 tbsp margarine
  • 2 yolks
  • 1/2 glass of milk
  • 1/2 egg
  • 1/2 tsp sugar
  • dairy butter

Stuffing

  • 750 g (1,65 lb) cabbage
  • 250 g (0,55 lb) fresh mushrooms
  • 20 g (0,04 lb) dried mushrooms
  • 100 g (0,22 lb) margarine
  • 1 bulb onion
  • 2 eggs
  • cooking butter
  • dairy butter
  • ground black pepper – to taste
  • salt - to taste

Cooking

Grate yeast with sugar. Add milk and 100-150 g of flour – in order to get the mass thickness similar to sour cream. Knead dough, place it in a pan, cover with a lid and put in a warm place. When the dough rises, add remaining flour and yolks. Knead the dough until you get bubbles (you can add water if the dough is too thick). Then add melted margarine. Stir everything thoroughly. Top the dough with flour, cover it with a napkin and leave in a warm place.

Stuffing

Wash cabbage, slice and boil it in salted water. Transfer the cabbage to the plate and mince it. Peel fresh mushrooms, wash and cut them into thin slices. Peel and chop a bulb onion. Fry it until golden. Then add the mushrooms, 2-3 tbsp of water. Cover the lid and stew the ingredients. Hard boil eggs, peel and chop them. Toss all of the ingredients together. Season them with salt and pepper.

When the dough rises, place it on a cutting board topped with flour. Roll the dough in the form of a rectangle. The layer thickness should be 1 cm. Grease the dough with egg and place the prepared stuffing above. Flatten the mass by the help of a knife. Fold the dough in the form of a roll. Grease the roasting pan with dairy butter. Place the roll there and leave it for 30 minutes. Next grease the roll with an egg and place in a moderately preheated oven. Bake the pie for 1 hour. Then set it aside to cool.

Cut the pie into big portions and serve with cooking butter.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for a vegetarian egg pie? If so, please let us know in the comments below or write us an e-mail.

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