Lean Cabbage and Mushroom Pie

Cooking method

1. Step 1:

   

   Ready to make a lean cabbage pie? Measure out the ingredients for the dough. Use a neutral, odorless vegetable oil. Warm the water slightly.

2. Step 2:

   

   Sift the flour into a wide, high-sided bowl so it takes in air. This helps the dough rise easily, giving you a soft, fluffy pie.

3. Step 3:

   

   In a small bowl, combine the yeast, 1 teaspoon of the sugar, and about 50 ml (3 1/2 tablespoons) of lukewarm water. Stir well and let it sit for 10 to 12 minutes to activate the yeast. A foamy cap will form on top, which means the yeast is active and ready to use. If nothing happens, or the cap forms very slowly, the yeast is past its prime and should be replaced.

4. Step 4:

   

   In a deep, roomy bowl, combine the remaining water with the salt and sugar. Stir until dissolved.

5. Step 5:

   

   Add the activated yeast and stir.

6. Step 6:

   

   Pour in the vegetable oil and stir well.

7. Step 7:

   

   Add the sifted flour. Don't pour it all in at once, or the dough may turn out too stiff. You may need a little more or less than the recipe calls for, since flour varies.

8. Step 8:

   

   Start mixing the dough with a spoon. Add the rest of the flour in small batches, stirring as you go and watching the consistency.

9. Step 9:

   

   Knead the dough. It should be smooth, soft, and pliable, barely sticking to your hands. Grease the bowl with a little oil, place the dough inside, cover with a towel, and leave it in a warm spot to rise for 70 to 80 minutes.

10. Step 10:

    

    While the dough rises, make the filling — you can also make it ahead. Any mushrooms work; I'm using cremini (button) mushrooms. If you use frozen wild mushrooms, thaw and boil them first.

11. Step 11:

    

    Peel, rinse, and finely dice the onion.

12. Step 12:

    

    Wash and dry the mushrooms, then cut them into small dice.

13. Step 13:

    

    Wash the cabbage and remove the coarse outer leaves. Shred the cabbage into thin strips.

14. Step 14:

    

    Warm a little vegetable oil in a skillet and add the diced mushrooms. Fry over moderate heat, stirring occasionally, until they're almost done.

15. Step 15:

    

    Meanwhile, in a separate skillet, fry the onion in a little vegetable oil, stirring often so it doesn't burn.

16. Step 16:

    

    Add the cabbage to the skillet with the onion and keep cooking over moderate heat. Add more oil if needed.

17. Step 17:

    

    Cover the skillet and braise the cabbage over medium heat, stirring occasionally.

18. Step 18:

    

    When the cabbage is nearly done, add the fried mushrooms. Season the filling with salt and ground black pepper and stir well.

19. Step 19:

    

    Cook the filling for another 5 to 10 minutes, until fully done.

20. Step 20:

    

    Transfer the finished filling to a plate and let it cool.

21. Step 21:

    

    The dough has risen — it's grown about 2 1/2 times in volume.

22. Step 22:

    

    Gently punch down the dough and turn it out onto a floured surface. Divide it into 3 parts: a larger piece for the bottom, a smaller one for the top, and a little bit for decorating (optional).

23. Step 23:

    

    Roll the larger piece into a round and transfer it to a parchment-lined baking sheet. You can also use a pan — any heatproof dish 8 to 9 inches (20–22 cm) across works for this amount of dough.

24. Step 24:

    

    Spread the cabbage filling over the dough, leaving a border of about 1/2 inch (1–1.5 cm) around the edges.

25. Step 25:

    

    Roll out the smaller piece of dough as well. Cut a hole in the center for steam to escape. Lay it over the filling, lift the edges of the bottom layer up to meet it, and pinch the edges together well to seal.

26. Step 26:

    

    Use the dough scraps to cut out shapes and patterns to decorate the top. Cover the assembled pie with plastic wrap or a light towel and let it rest for 15 minutes.

27. Step 27:

    

    Before baking, you can brush the pie with a little vegetable oil or lightly brushed tea. Bake the lean cabbage pie in an oven preheated to 350°F (180°C) for 30 to 35 minutes, until golden. Baking time and settings may vary, so keep an eye on your own oven.

28. Step 28:

    

    Let the finished pie cool a little, cut it into portions, and serve. Enjoy!