This savory cabbage and mushroom pie is a flavorful, hearty dish packed with sautéed vegetables, herbs, and a tender, moist crust. It’s the perfect blend of creamy, crunchy, and satisfying—ideal for brunch, lunch, or dinner. With an aromatic filling of cabbage, mushrooms, carrots, and onion, wrapped in a yogurt-based batter, it’s a crowd-pleasing comfort food that feels both rustic and elegant. Whether you’re serving it warm straight from the oven or cold the next day, this pie is always a winner.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 6–8 slices
Cuisine: Eastern European–inspired savory pie
Ingredients
For the Filling:
-
1 onion, finely chopped
-
Olive oil (for frying)
-
1 carrot, grated or finely chopped
-
1 cup mushrooms, chopped
-
½ small head of cabbage, shredded
-
Salt and black pepper, to taste
-
½ teaspoon dried garlic
-
1 teaspoon Italian herbs
-
1 tablespoon tomato paste
For the Batter:
-
3 eggs
-
Salt and black pepper, to taste
-
5 tablespoons Greek yogurt or sour cream
-
1 tablespoon mayonnaise
-
7 tablespoons all-purpose flour (sifted)
-
1 teaspoon baking powder
-
1 teaspoon sugar
-
Butter (for greasing the baking dish)
Step-by-Step Cooking Directions
1. Sauté the Onion
Start by heating a tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3–4 minutes until translucent and lightly golden. Stir occasionally to prevent burning.
2. Add Carrot and Mushrooms
Next, add the grated or finely chopped carrot and mushrooms to the pan. Season with a pinch of salt, black pepper, and dried garlic. Cook for about 5 minutes until the vegetables begin to soften and the mushrooms release their juices.
3. Add the Cabbage
Add the shredded cabbage to the pan. Stir well to combine it with the other vegetables. Sprinkle in the Italian herbs and continue to cook for another 5–7 minutes until the cabbage softens and begins to brown slightly.
4. Add Tomato Paste
Stir in 1 tablespoon of tomato paste to enrich the flavor and color of the filling. Mix thoroughly and fry for an additional 3 minutes. Once everything is well combined and cooked down, remove from heat. The filling should be tender, flavorful, and slightly dry—not watery.
5. Make the Batter
In a large bowl, crack in the 3 eggs. Add a pinch of salt and black pepper, and beat until well mixed. Add the Greek yogurt (or sour cream), mayonnaise, and sugar. Whisk until smooth. Gradually sift in the flour and baking powder, stirring to create a lump-free batter. The consistency should be similar to thick pancake batter.
6. Prepare the Baking Dish
Grease a baking dish or pie pan with butter. Preheat your oven to 180°C (350°F).
7. Assemble the Pie
Pour half of the batter into the bottom of the greased dish and spread evenly. Add the prepared vegetable filling, distributing it across the batter layer. Then pour the remaining batter over the top, smoothing it out with a spatula or spoon to completely cover the filling.
8. Bake the Pie
Place the dish in the preheated oven and bake for 35 minutes. The top should be golden and firm, and a toothpick inserted into the center should come out clean.
9. Cool and Serve
Allow the pie to cool for 10 minutes before slicing. It can be served warm, at room temperature, or chilled. Pair with a fresh salad, yogurt dip, or enjoy it on its own as a complete meal.
Nutritional Information (per slice – based on 8 slices)
-
Calories: 180
-
Protein: 7g
-
Carbohydrates: 16g
-
Fat: 10g
-
Fiber: 2g
-
Sugar: 3g
-
Sodium: 250mg
-
Vitamin A: 35% DV
-
Vitamin C: 50% DV
The Origins and Popularity of the Recipe
Savory vegetable pies are a long-standing tradition in Eastern European and Mediterranean cooking. With humble, affordable ingredients like cabbage, onion, and flour, these pies were often made in rural homes where versatility and flavor mattered most. This particular recipe adds a modern twist by incorporating Greek yogurt into the batter for a rich texture and tangy taste. Today, versions of cabbage and mushroom pie are enjoyed across many cultures—from Slavic pirogi to Mediterranean pita-style bakes—offering comfort and nourishment in every slice.
Reasons Why You’ll Love the Recipe
-
Easy and affordable – made from pantry staples and leftover vegetables
-
Comforting – warm, cheesy, and savory with every bite
-
Versatile – great for lunch, dinner, or even a snack
-
Perfect for meal prep – stores well and tastes even better the next day
-
Family-friendly – loved by kids and adults alike
-
Vegetarian – packed with vegetables and protein without meat
Health Benefits
-
Cabbage is high in fiber, vitamin K, and antioxidants that reduce inflammation
-
Mushrooms provide plant-based protein, vitamin D, and immunity-boosting nutrients
-
Carrots are loaded with beta-carotene and support eye and skin health
-
Greek yogurt adds calcium and probiotics for digestive health
-
Eggs offer complete protein and essential B vitamins
This pie is a smart way to enjoy comfort food without sacrificing nutrition. With a variety of vegetables and no heavy cream or cheese, it’s a lighter yet still indulgent choice.
Serving Suggestions
-
With a side of soup like lentil or tomato for a hearty meal
-
Topped with a dollop of sour cream or Greek yogurt for extra creaminess
-
Served with pickles or sauerkraut for a tangy contrast
-
Accompanied by a green salad with lemon vinaigrette
-
Packed into a lunchbox for an easy-to-carry midday meal
Cooking Tips
-
Don’t skip sautéing the vegetables—this brings out flavor and prevents excess moisture
-
Use fresh herbs like dill or parsley in place of dried ones for a fresher profile
-
Test doneness with a toothpick to ensure the center is set
-
Rest after baking—letting it cool makes slicing cleaner and helps the flavors settle
-
Use a silicone or parchment-lined dish if you want to easily lift the whole pie out
Variations to Try
-
Add cheese – a handful of grated mozzarella or feta in the batter adds richness
-
Include more vegetables – spinach, zucchini, or bell peppers work well
-
Make it spicy – add chili flakes or hot paprika to the filling
-
Add protein – chopped hard-boiled eggs or shredded chicken make it more filling
-
Go gluten-free – substitute flour with a gluten-free all-purpose blend
Conclusion
This savory cabbage and mushroom pie is more than just a way to use up vegetables—it’s a wholesome, delicious dish that feels like home in every bite. With its creamy batter, flavorful filling, and golden crust, it’s satisfying without being heavy. Whether you’re cooking for your family, prepping meals ahead, or entertaining guests, this pie delivers. It’s simple, nutritious, and deeply comforting—the kind of recipe you’ll want to return to again and again.
FAQ
1. Can I make this pie ahead of time?
Yes! You can prepare the batter and filling the day before, then bake fresh when ready. Leftovers also reheat well.
2. Can I freeze it?
Absolutely. Slice and freeze individual portions, then reheat in the oven or microwave.
3. Can I use sour cream instead of yogurt?
Yes. Sour cream works perfectly in this batter and gives it a slightly tangier flavor.
4. What kind of mushrooms should I use?
White button mushrooms or cremini are ideal, but you can use shiitake or portobello for deeper flavor.
5. Is it possible to make it vegan?
Yes—use plant-based yogurt and mayo, a flax egg substitute, and dairy-free milk for a fully vegan version.
6. Can I use whole wheat flour?
Yes, though the texture will be denser. Use half all-purpose and half whole wheat for a balanced result.
7. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
8. Can I add cheese on top?
Yes! A sprinkle of Parmesan or shredded cheddar on top adds a beautiful golden crust.
9. What size baking dish should I use?
A standard 9-inch round dish or an 8×8-inch square pan works best for this recipe.
10. Can I make this recipe without mayonnaise?
Yes, but mayonnaise adds richness. You can substitute with more yogurt or a little olive oil.