Small pie with mushroom sauce – Kishenya

Kishenya – pork brisket stuffed with stewed cabbage.


  • 2 kg pork brisket
  • 1 bulb onion
  • 120 g cabbage
  • sunflower oil
  • mustard – to taste
  • salt – to taste
  • ground blak pepper – to taste

Mushroom sauce

  • 500 g field mushrooms
  • 200 gcream
  • 200 g parmesan
  • 1/2 bulb onion


Cut meat into 4 pieces. Make “pocket” in each piece of meat. Combine mustard, salt, and pepper.

Peel onion. Chop onion and cabbage and stew them. Grease each pocket inside with mustard and stuff it with stewed cabbage with onion.

Fry the briskets on the oil for 2-3 minutes. Then place the pork in the preheated oven and bake it for 20 minutes at 200°C.

Mushroom sauce

Peel field mushrooms and bulb onion. Chop and fry them. Add dairy cream and parmesan. Mix the ingredients and evaporate them.

Serve kishenya with sauce and enjoy soft, juicy meat. This dish is very nourishing and can be served without a side dish.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for pork with cabbage under mushroom sauce? If so, please let us know in the comments below or write us an e-mail.