Russian Cabbage Pie

5 from 1 vote

Russian Cabbage Pie is one of those treats you want to serve warm next to a glass of red wine. Even though it is a vegan pie, it is heavenly and tasty.

Prep Time25

Cook Time45

rising time50

Total Time2

Course: Appetizer, Breakfast, Main Course, Side Dish

Cuisine: eastern europe, european, Russian

Servings: slices

Calories: 146kcal

Author: Nata

Equipment

1 round baking dish

Ingredients

For the dough:

1 cup warm water
1 tsp active dry instant yeast
1 tbsp sugar
1 3/4 cups flour
1 1/2 tbsp olive oil
1/2 tsp salt

For the filling:

1 leek
1 carrot
3 cups cabbage shredded finely
salt&pepper to taste
1 tsp garlic powder
1/3 tsp ground coriander

Instructions

Pour one cup of warm water into a mixing bowl. Stir in two tablespoons of sugar and one teaspoon of dry yeast. Use active dry instant yeast, which helps the dough rise fast. Once the sugar has melted, leave the leaven to ferment for about 5-10 minutes.
Pour the leaven over the sifted flour. Add salt and oil and mix well. You should get a liquid dough. Cover with a piece of cling film and then top with a towel. Set aside to rise for about 40 minutes.
Repeat for one more portion.
Heat some olive oil in a large skillet. Once the oil is hot, add chopped leek and shredded carrot. Saute until vegetables soften, and then add shredded cabbage. Season with salt, freshly ground pepper, ground coriander, and garlic powder. You can add here a touch of chili. Saute for about 10 minutes or until cabbage is soft, stirring often.
Grease with butter or oil a round baking tray (it can be a skillet/pan oven-safe use). Pour one dough portion into the baking pan's bottom and spread evenly. Next, gently spread the cabbage filling over the batter. In the end, pour the second portion of the batter on top of the filling and spread evenly. Sparkle some sesame seeds if desired. Bake in preheated oven at 350 °F for 40-45 minutes.

Nutrition