Phyllo cabbage pie is a wonderful, cheap, easy-to-make vegetable dish that will change your opinion about cabbage forever.
It’s summer, and you don’t know what to do with all this cabbage? You’ve eaten it in various dishes and don’t really like its taste? Sick and tired of cabbage?
You’re welcome to try our phyllo cabbage pie recipe.
Whoever tried it made it again!
JUMP TO RECIPEWhy you’ll love this phyllo cabbage pie recipe?
This cabbage pie is so easy to make but so delicious. It tastes great when served fresh and hot from the oven, but let me tell you a secret: it will taste even better the next day.
It tastes delicious whenever you eat it. It can be lunch, it will make a great dinner, it could be a perfect side dish, and it’s addictively tasty as a snack, too.
Unlike the famous kljukuša, a simpler, thicker batter-based pie with a potato or meat filling, this cabbage pie involves layers of delicate phyllo dough filled with seasoned cabbage and sweet corn.
It pairs perfectly with traditionally slow-cooked beef goulash (gulasz wolowy).
Give it a try, and you’ll be surprised how this simple dish can become a highlight of your dinner!
Ingredients you’ll need
FRESH CABBAGE – Whether in the middle of the season or the middle of the winter, you’ll always be able to find cabbage. Depending on the size, half will be enough if it’s a bigger one.
SWEET CORN – You can easily skip the sweet corn, but trust me, it gives this easy cabbage pie a special flavor. In this recipe, we used a can from the supermarket and it worked out just perfectly.
PHYLLO PASTRY – A pack of phyllo pastry sheets will be enough; you can use fresh phyllo or frozen and thawed in the fridge
SOUR CREAM – You won’t believe how well the sour cream goes together with the cabbage
ONIONS – It could be two smaller onions or one bigger
EGGS – Eggs will add structure to your pie. Eggs mixed with the sour cream will act as glue and ensure your pie sticks together when baked.
MILK – Add a cup of hot milk before the pie is baked. This will make the cabbage pie a little softer and give it a creamier taste.
SEASONING TO TASTE – salt and black pepper are somewhat obligatory, but you can add any other spice.
ADDITIONAL INGREDIENTS: chopped ham, chopped red bell peppers, smoked bacon and other vegetables of your choice.
Equipment you’ll need
Phyllo cabbage pie recipe – step-by-step instructions
STEP 1: Preheat the oven to 425F/180C.
STEP 2: Prepare the filling:
Cut the cabbage into long, thin slices and chop the onions into small pieces. Fry the onions in hot olive oil for about 5 minutes until they become translucent and yellow/light brown.
Add the chopped cabbage to the pan and sprinkle with salt, pepper and additional seasoning. Let it fry until the cabbage gets soft. When it’s done, add the sweet corn. Mix it well and let it cool a bit.
STEP 3: Mix three eggs and sour cream in a separate bowl. Add salt and pepper.
STEP 4: Spread some olive oil over the pie pot. First, add two sheets of phyllo pastry, but don’t let the phyllo sheet be straightened; try to make it a bit crinkled. Spread some shredded cabbage and sweet corn filling on the phyllo sheet. Pour some egg and sour cream mix on top of the cabbage.
STEP 5: Add another sheet of phyllo pastry and repeat the same procedure as long as you have enough ingredients. Finish with a single sheet of phyllo pastry and spill the leftover egg and sour cream mix on top.
STEP 6: Place it in the oven and bake for about 35 minutes at 425F/180C.
Lastly, 10 minutes before it’s baked, take the pie out of the oven. Pour a glass of salty hot milk mixed with water (2 milk: 1 water) into the pie.
You can’t imagine how cabbage and milk could go together.
But the milk won’t be visible for long; after a few minutes, the dough will completely absorb it. That will give the pie a creamier taste and just the right amount of moisture. Bake until golden brown.
Recipe tips
Taste the fried cabbage, sweet corn, and sour cream mixture right before you top the phyllo sheets with it. Add salt and pepper accordingly. If it tastes good before baking, it will be even more delicious when it’s baked.
Be generous with the sour cream and eggs. More can’t hurt, but less will make the pie too dry and won’t stick together when serving.
While baking, gently cover the pie with parchment paper for the last 15 minutes of baking so the sour cream on top won’t get overburned.
If you like the cheesy taste, add some shredded mozzarella before baking.
Cabbage pie is a perfect addition to the traditional, slow-cooked beef goulash.
Storage and reheating
Cabbage pie can be stored in the fridge in an airtight container for up to 3-4 days. It tastes even better when served cold! If you still prefer to serve it warm, simply reheat it in the oven or microwave.
Freeze it in airtight containers or freezer bags for up to 5 months, allowing it to unthaw in the refrigerator.
Phyllo cabbage pie FAQ’s
Phyllo dough is made from flour and water only, similar to bread but without yeast. Puff pastry is made of several layers of buttery dough. The baking procedure is different. Puff pastry will bake as a thin layer of dough, usually saturated with other ingredients. Puff pastry needs to be baked right after being kept at low temperatures. The butter in the pastry will make the layers grow in size and puffy.
No, puff pastry requires a different baking procedure; it contains a lot of butter, which is best baked in only one layer with non-liquid ingredients, while phyllo is best when baked in several layers, filled with vegetables, cheese, meat, and different sauces in between the layers.
Cabbage pie is of East European origin. In the 18th century, in Russia, it was traditionally made from leftovers of chopped cabbage, which was usually soaked in brine at the end of the season to ensure a good source of nutrition over the winter months.
Other recipes you might like
Traditional authentic beef goulash
Ham and cottage cheese crescent rolls
Featured by Southern plate meal plan Sunday
Simple phyllo cabbage pie
EQUIPMENT
- 1 pie baking pan
INGREDIENTS
- 1 small cabbage head
- 1 can sweet corn
- 1 cup milk
- 3 cups sour cream
- 2 eggs
- 1 pack phyllo pastry sheets
- salt
- black pepper
- seasoning to taste
- ½ cup oil
INSTRUCTIONS
- Preheat the oven to 180 C/425F
- Chop the onions and ut the cabbage into long, thin slices.
- Fry the onions on hot oil for about 5 minutes till they get translucent with yellow/light brown color.
- Add the chopped cabbage to the pan, add salt, and stir. Let it fry until the cabbage gets softened, when done, add the sweet corn. Mix it well and set aside to cool.
- Mix the eggs with sour cream, add salt with seasoning to taste.
- Spread some oil over the pie pot. Add two sheets of phyllo pastry but don't let the phyllo sheet be straightened, try to make it a bit crinkled.
- Sip some cabbage and corn filling on the phyllo sheet. Pour five to six table spoons of egg and sour cream mixture on top of the cabbage.
- Add another sheet of phyllo pastry and repeat the same procedure as long as you have enough ingredients.
- Finish with a single phyllo pastry sheet and spill the leftover of egg & sour cream mixture on the top.
- Place it in the oven and bake for 30 minutes.
- prepare a pot with milk and water (2:1), heat it untill almost boilin and add a pinch of salt.
- In the last 5 minutes before the pie is baked take it out of the oven and pour a glass of salty hot milk mixed with water. Bake for another 5-10 minutes, until te milk is completely absorbed in the pie.
- Enjoy ❤️
I love cabbage anything. This sounds fantastic! Pinned 📌.
Thanks so much for sharing this recipe with Sweet Tea & Friends this month.
Thanks Paula, I hope you give it a try, it tastes great.
I never tried using cabbage for pie, this is unique and looks so good…
Hope you’ll try it and please let us know how it worked out!