Cabbage, Mushroom, and Vegetable Pie

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. 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.

1. 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

5. 5. 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.
   6. 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

7. 7. 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.
   8. Layer the Filling: Spread the cooked vegetable mixture evenly into the bottom of the prepared baking dish.
   9. 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

10. 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.
11. 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.