Recipe: Sauce Cake with Cabbage and Mushrooms step by step with pictures | Handy.Recipes

Sauce Cake with Cabbage and Mushrooms

Cooked Sauce Cake with Cabbage and Mushrooms

Time to cook: 80 minutes

Total Servings: 8

Nutritional Value

A simple, familiar pastry with a filling of seasonal vegetables. I used to make mayonnaise-infused pot pie dough, but today I'm making it without mayonnaise, just with kefir. Such a rich filling can be used as a second course for supper, for example. I recommend serving it warm, warmed up. The pie tin is 21 cm in diameter

Author of the recipe

Ingredients for the sauce pie with cabbage and mushrooms:


  • Kefir (room temperature-230 ml) - 1 glass
  • Chicken egg - 3 pcs
  • Wheat flour / Flour (or a little more, if liquid kefir) - 150 g
  • Sugar - 1 teaspoon
  • Salt - 1 teaspoon
  • Dough leavening agent - 1 teaspoon
  • Vegetable oil - 2 tablespoon


  • White cabbage / Cabbage - 400 g
  • Carrots - 2 pcs
  • Sweet pepper - 1 pc
  • Onion - 1 pc
  • Champignons - 1 handful.
  • Sauce (sweet chili) - 1 tablespoon
  • Salt - to taste
  • Dill - 1 tablepoon
  • vegetable oil (for frying) - 2 tablespoon

For the topping

  • Chicken egg - 1 pc
  • Poppy - 0.5 teaspoon

How to cook Sauce Cake with Cabbage and Mushrooms step by step with photos

Ingredients for the dough.

Beat eggs in kefir and add a few spoonfuls of oil and. oil. I use unrefined rapeseed oil.

Stir in Himalayan salt, sugar.

Add the flour and baking powder.

Thoroughly knead into a pancake batter.

For stuffing...

Shred the cabbage.

Slice onion and mushrooms.

Grate cabbage, chop paprika.

Sauté the onions in oil.

Add cabbage and carrots to onion. Stir-fry and braise

Red pepper at the end of the vegetables.

Season: add ground salted dill, sweet chili sauce, Himalayan salt.

The mushrooms can be put in the already cooked cabbage. It is not necessary to fry them for a long time.

Stir everything over high heat and turn off.

Pour half of the batter on the parchment in a removable baking dish.

Spread warm or pre-cooked stuffing on top.

Pour the rest of the dough over it.

Put into preheated oven for 30-35 minutes. The oven was preheated to 250*, then worked at 200* with a blower. I have an electric oven now (Ikeev's), I am adapting.

In 5-7 minutes, take the pie out and double whipped egg topping already formed crust. Sprinkle with poppy seeds or sesame seeds if desired.

Leave the pie in the oven until warm.

Carefully pierce the top crust and cut portions.

I divided into large slices to keep the shape.

The pie was high, as I put a lot of stuffing, but you can reduce the amount of cabbage, etc.

When cooled, the pie can be reheated in the oven (microwave) or fried in a pan with a lid.

Delicious with strong sweet tea. We also liked it with tomato juice.

Nutritional Value:

Whole Dish:
1804.7 Calories
68.1 g
88.5 g
183.8 g
Per Serving:
225.6 Calories
8.5 g
11.1 g
23 g
121.9 Calories
4.6 g
6 g
12.4 g

Chicken Egg, Salt, Onion, Spicy, Vegetable Oil, Flour, Sugar, Eggs, Chicken, Mushrooms, Dill, Sauce, Cabbage, Bulgarian pepper, Mushroom, Pepper, Baking powder, Baking, Carrot, Wheat, Poppy, Dough, Bakery, Pies

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