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Loading...A classic Russian savory pie featuring a tender yeasted crust wrapped around a hearty filling of slow-cooked cabbage, mushrooms, and onions. This comforting kulebyaka-style bake is traditionally served at family gatherings with a dollop of smetana or alongside a light mushroom broth.
Prep Time30 mins
Cook Time40 mins
Total Time70 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 16 gFat
- 7 gSaturated Fat
- 56 gCarbs
- 5 gFiber
- 6 gSugar
- 13 gProtein
- 390 mgSodium
- 380 mgPotassium
- 95 mgCalcium
- 3.5 mgIron
- 38 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the dough and egg wash
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1 cup (240 ml) warm whole milk, about 110°F
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 large egg, plus 1 egg beaten with 1 tbsp milk for wash
- 3 tbsp (45 g) unsalted butter, melted and slightly cooled
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) fine sea salt
For the cabbage-mushroom filling
- 2 lb (900 g) green or savoy cabbage, cored and thinly shredded
- 8 oz (225 g) cremini or button mushrooms, finely chopped
- 1 large yellow onion, finely diced
- 3 tbsp (45 g) unsalted butter
- 2 hard-boiled eggs, peeled and chopped (optional)
- 2 tbsp chopped fresh dill
- 1 tsp caraway seeds
- 3/4 tsp salt and 1/2 tsp freshly ground black pepper
Directions
- Activate the yeast by stirring it into the warm milk with the sugar; let stand 5 to 10 minutes until foamy on top.
- In a large bowl, whisk the flour and salt. Make a well in the center and add the yeast mixture, the egg, and the melted butter. Stir into a soft dough, then turn out onto a floured surface and knead 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- While the dough rises, melt 3 tablespoons butter in a large skillet over medium heat. Sauté the onion for 4 to 5 minutes until translucent, then add the mushrooms and cook another 6 to 8 minutes until their liquid has evaporated. Add the shredded cabbage, caraway, salt, and pepper; stir well, cover, and cook 12 to 15 minutes until the cabbage is tender. Uncover and cook 2 to 3 minutes more to drive off excess moisture. Transfer to a bowl and cool slightly, then fold in the chopped eggs and dill.
- Grease a 9-inch round or oval baking dish about 2 inches deep. Punch down the risen dough and divide it roughly 60/40. On a lightly floured surface, roll the larger piece into a round about 12 inches across and gently lift it into the prepared dish, letting the edges drape over the sides.
- Spoon the cooled filling evenly over the dough, spreading it to within 1 inch of the edge. Roll the remaining dough into a 10-inch round, drape it over the filling, and trim and crimp the edges together to seal. Cut 4 to 5 small steam vents in the top.
- Brush the surface evenly with the egg-and-milk wash. Let the assembled pie rest at room temperature for 15 minutes while you preheat the oven to 375°F (190°C).
- Bake on the middle rack for 35 to 40 minutes, until the crust is deep golden brown and the filling bubbles at the vents. If the edges brown too quickly, tent them with foil.
- Cool the pie on a wire rack for at least 10 minutes before slicing. Serve warm with smetana or a light mushroom broth.
Cook’s Notes
- For deeper, traditional flavor, swap half the fresh cabbage for rinsed, well-drained sauerkraut.
- Rehydrated dried porcini mushrooms (about 1 oz) add a woodsy, authentic note; strain the soaking liquid and use it in place of some of the milk in the dough.
- Do not overfill the pie, and always cool the filling before assembling; hot filling can tear or underbake the bottom crust.
- The pie is best eaten the day it is baked but reheats well in a 325°F oven for 10 minutes to keep the crust crisp.
