Usuba
Cabbage and Mushroom Pie with Sour Cream
Delicate savory pie with stewed cabbage, mushrooms and leeks. The dough made with sour cream and mayonnaise turns out soft and airy. This dish is perfect for lunch or dinner.
- Total
- 40 min
- Standard serving
- 139.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Combine eggs, sour cream and mayonnaise. Whisk with a whisk until smooth.
Add sifted flour with baking powder. Mix the dough until smooth consistency.
Season with salt and sugar to taste. Let the dough rest while the filling is being prepared.
- 2
Step 2
Shred the cabbage into thin strips. Stew over low heat until half-cooked.
- 3
Step 3
Cut the leek root into rings. Add to the pan with the cabbage.
- 4
Step 4
Dice the mushrooms finely. Add to the onion and cabbage.
Fry over medium heat covered until the mushrooms are cooked through.
- 5
Step 5
Mix the stewed cabbage, mushrooms and onions. Salt and pepper to taste.
Add chopped dill if desired.
- 6
Step 6
Grease the baking pan with oil. Pour half of the batter onto the bottom.
Spread the filling evenly. Pour the remaining batter over it.
- 7
Step 7
Place the pie in a preheated 180-degree oven for 40 minutes until golden brown.
The pie is ready when the top is golden brown and the dough is baked through.
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