Cabbage, Mushroom, and Vegetable Pie

This Cabbage, Mushroom, and Vegetable Pie is a delicious, savory dish that is perfect for lunch, dinner, or even as a hearty snack. Packed with healthy vegetables such as cabbage, mushrooms, and tomatoes, and complemented by a light and fluffy egg-based dough, this recipe is not only nutritious but also incredibly satisfying. The combination of fresh vegetables, aromatic garlic, and oregano brings a burst of flavor, while the sour cream adds a rich creaminess to the base. It’s an easy-to-make dish that will appeal to vegetarians and non-vegetarians alike. Whether you’re serving it at a family dinner or taking it to a potluck, this vegetable pie is bound to impress!

Full Recipe:

Ingredients:

For the Vegetable Filling:

  • 400g cabbage – finely shredded
  • 1 medium onion – chopped
  • 1 pepper – diced (any color)
  • 250g mushrooms – sliced
  • 100g tomatoes – diced
  • 2 cloves garlic – minced
  • 1/2 tsp oregano
  • Salt and pepper – to taste
  • Olive oil – for sautéing

For the Dough:

  • 4 eggs
  • 150g sour cream

Step-by-Step Instructions:

Step 1: Prepare the Vegetable Filling

  1. Chop the Vegetables: Begin by finely shredding the cabbage, chopping the onion, dicing the pepper and tomatoes, and slicing the mushrooms. Mince the garlic and set everything aside.
  2. Sauté the Onions: Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onions and sauté until they turn translucent and fragrant, about 2-3 minutes.
  3. Cook the Vegetables:
    • Add the diced pepper and sliced mushrooms to the pan with the onions. Cook for about 5 minutes until the mushrooms release their moisture and begin to brown.
    • Add the shredded cabbage and stir to combine with the rest of the vegetables. Cook until the cabbage softens, about 5-7 minutes.
    • Finally, add the diced tomatoes and minced garlic, then season with salt, pepper, and oregano. Stir well and cook for another 3-4 minutes until the vegetables are tender but not mushy.
  4. Remove from Heat: Once the vegetable mixture is cooked through, remove it from heat and set it aside to cool slightly while preparing the dough.

Step 2: Prepare the Dough

  1. Whisk the Eggs and Sour Cream: In a large mixing bowl, crack the 4 eggs and add the 150g of sour cream. Whisk together until the mixture is smooth and well combined.
  2. Season the Dough: Add a pinch of salt and pepper to the egg and sour cream mixture to enhance the flavor.

Step 3: Assemble the Pie

  1. Prepare the Baking Dish: Preheat your oven to 180°C (350°F). Grease a baking dish or pie dish with a little olive oil or butter to prevent sticking.
  2. Layer the Filling: Spread the cooked vegetable mixture evenly into the bottom of the prepared baking dish.
  3. Pour the Dough: Pour the egg and sour cream mixture evenly over the vegetable filling, making sure it covers the vegetables completely.

Step 4: Bake the Pie

  1. Bake: Place the baking dish in the preheated oven and bake for about 40 minutes, or until the top is golden brown and the pie has set. You can check doneness by inserting a toothpick or knife into the center of the pie. If it comes out clean, the pie is ready.
  2. Cool and Serve: Once baked, remove the pie from the oven and let it cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

Cooking Tips:

  • Customization: Feel free to add other vegetables to this pie, such as zucchini, spinach, or even grated carrots. For a non-vegetarian twist, you could add some cooked bacon or sausage.
  • Cheese Option: If you’re a fan of cheese, you can sprinkle some grated cheese (such as cheddar, mozzarella, or parmesan) on top of the pie before baking. It will give a golden, bubbly crust and add extra flavor.
  • Sour Cream Substitution: If you don’t have sour cream on hand, you can substitute it with Greek yogurt or even a mix of cream and a little lemon juice to mimic the tangy flavor.
  • Serve Warm or Cold: This vegetable pie is delicious both warm and cold, making it an ideal dish for meal prep or a picnic.

Nutritional Information (Per Serving, Approximate):

  • Calories: 210 kcal
  • Carbohydrates: 12g
  • Protein: 8g
  • Fat: 15g
  • Fiber: 4g
  • Sugars: 5g

FAQs:

  1. Can I prepare this pie in advance?
    • Yes, you can prepare the vegetable filling and the egg mixture in advance. Assemble the pie when you’re ready to bake it. It can also be stored in the refrigerator for up to 24 hours before baking.
  2. Can I freeze the pie?
    • Yes, this pie freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 2 months. To reheat, thaw it in the refrigerator overnight and warm it in the oven at 180°C (350°F) for about 10-15 minutes.
  3. What should I serve with this vegetable pie?
    • This pie can be served as a main dish along with a fresh salad or some roasted vegetables. It also makes a great side dish for grilled meats or fish.
  4. How can I make this dish vegan?
    • To make this recipe vegan, you can replace the eggs with a flaxseed or chia seed substitute (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water for each egg). You can also use a dairy-free sour cream substitute and sauté the vegetables in vegan butter or extra olive oil.
  5. How do I store leftovers?
    • Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven or microwave until warm.

Conclusion:

This Cabbage, Mushroom, and Vegetable Pie is not only simple to make but also a wholesome and flavorful dish. The combination of sautéed vegetables wrapped in a creamy egg and sour cream base makes it a delicious and comforting meal. The pie is highly versatile—you can modify it to suit your taste by adding your favorite vegetables, herbs, or even some cheese. Whether you’re making it for a family dinner, meal prepping for the week, or serving guests, this vegetable pie is sure to impress. Enjoy!