Cabbage Pie Recipe

Looking for a delicious way to add more vegetables to your meals? This Cabbage Pie is a simple, wholesome dish that’s perfect for lunch, dinner, or even as a hearty snack. Hailing from Ukrainian and Eastern European cuisine, this recipe combines finely shredded cabbage, green onions, and a fluffy egg batter, cooked to golden perfection in a skillet. Served with a creamy dill sauce, it’s a dish that’s flavorful, comforting, and naturally gluten-free when using the right flour. It’s ideal for cozy family meals, busy weeknights, or when you want a healthy but satisfying vegetarian main course.

Why You’ll Love This Recipe

• Healthy and vegetable-packed: Makes it easy to add more greens to your diet.
• Gluten-free friendly: Works with either gluten-free or regular flour.
• Quick and easy: Ready in just 35 minutes, perfect for busy days.
• Versatile: Can be served as a main, side, or snack.
• Family-friendly: Mild flavors that both kids and adults will enjoy.

Ingredients

For the Cabbage Pie

• ½ medium cabbage, shredded finely (400–500 g / 1 lb): Provides a tender, slightly sweet base for the pie.
• 3 green onions, chopped (greens and whites): Adds freshness and subtle onion flavor.
• 3 large eggs: Binds the ingredients and gives the pie a light, fluffy texture.
• 1 tablespoon Dijon mustard: Adds a gentle tang and depth of flavor.
• 1 teaspoon salt: Enhances the natural flavors of the vegetables.
• ½ teaspoon pepper: Provides a mild kick of spice.
• ⅔ cup gluten-free flour or regular flour: Helps the pie hold together.
• 1 teaspoon baking powder: Adds lightness to the batter.
• 3–4 tablespoons olive oil: For cooking and achieving a golden, crispy crust.
• Optional: ½ cup grated cheese (Cheddar, Mozzarella, etc.): Adds richness and a melty topping.

For the Dill Sauce

• ⅓ cup light sour cream: Creamy base for the sauce.
• 2 tablespoons mayonnaise: Adds smoothness and tang.
• 2 tablespoons chopped dill: Brings fresh herb flavor.
• A pinch of salt & pepper: Season to taste.

How to Make Cabbage Pie

Prepare the Vegetables

Shred the cabbage finely and chop the green onions. For easier slicing after cooking, cut the longer cabbage pieces in half once shredded. Place all vegetables in a large bowl.

Mix the Batter

In a separate bowl, whisk the eggs with Dijon mustard, salt, and pepper. Pour the mixture over the cabbage and toss to combine. Sprinkle in the flour and baking powder, then toss again until everything is evenly coated.

Cook the First Side

Heat 2 tablespoons of olive oil in a large 9–10 inch skillet over medium heat. Spread the cabbage mixture evenly in the pan and pat it down with a spatula. Reduce heat to low-medium, cover, and cook for about 15 minutes until the bottom forms a golden-brown crust.

Flip and Cook the Other Side

Use a spatula to loosen the pie from the pan. Place a large plate or cutting board over the skillet and flip the pie upside down. Add another tablespoon of olive oil, then slide the pie back into the pan uncooked side down. Cook uncovered for 10–15 minutes until golden. If using cheese, sprinkle it on top after flipping so it melts into the crust.

Serve

Let the pie cool slightly before slicing. Garnish with chopped green onions or dill and serve with a dollop of dill sauce.

Make the Dill Sauce

Combine sour cream, mayonnaise, chopped dill, salt, and pepper in a small bowl. Whisk until smooth and serve alongside the pie.

Tips for Success

• Cut cabbage shorter: Helps make slicing the pie easier after cooking.
• Use medium-low heat: Ensures a golden crust without burning.
• Optional cheese: Adds extra richness but can be skipped for a lighter version.
• Serve warm: The pie is best enjoyed fresh from the skillet.

Equipment Needed

• Large skillet/frying pan (9–10 inches)
• Cutting board and sharp knife
• Mixing bowls
• Spatula
• Whisk

Recipe Variations

• Vegan version: Use flax eggs instead of eggs and plant-based cheese.
• Spicy cabbage pie: Add a pinch of red pepper flakes or smoked paprika to the batter.
• Cheesy version: Mix in grated cheese directly into the cabbage mixture for extra gooeyness.
• Mini pies: Make individual portions in a muffin tin for a fun snack or appetizer.

Serving Suggestions

• Serve with creamy dill sauce on the side.
• Pair with a fresh green salad or roasted vegetables.
• Add a dollop of Greek yogurt for extra creaminess.
• Serve warm with crusty bread for a hearty meal.

FAQs

Can I use regular flour instead of gluten-free?
Yes, regular flour works perfectly if gluten-free isn’t needed.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.

Can this pie be made ahead?
Yes, prepare the cabbage mixture in advance and cook it just before serving.

Is it okay to freeze the pie?
It’s best enjoyed fresh, but you can freeze cooked slices in airtight containers for up to 1 month.

Can I add other vegetables?
Absolutely! Carrots, zucchini, or bell peppers can be added for extra flavor and nutrition.

Final Thoughts

This Cabbage Pie is a simple, healthy, and comforting dish that brings a taste of Ukrainian and Eastern European cuisine to your table. With its golden crust, tender cabbage, and creamy dill sauce, it’s a versatile recipe perfect for lunch, dinner, or a satisfying snack. Quick to make and naturally gluten-free, it’s a wholesome choice that’s sure to become a family favorite. Try this recipe in your kitchen, experiment with toppings or cheese, and enjoy a warm, veggie-packed meal that everyone will love!

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