Phyllo cabbage pie is a wonderful, cheap, and very 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 sorts of dishes and you don’t really like the taste of it? Sick and tired of cabbage?

You’re welcome to try our phyllo cabbage pie recipe.

Whoever tried it made it again!

Jump to Recipe

Why 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 right from the oven, but let me tell you a secret, it will taste even better the next day.

And 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, which is 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

gathering phyllo cabbage pie ingredients: phyllo dough, cabbage, sweet corn, an onion, eggs, sour cream, milk, salt, black pepper

FRESH CABBAGE – be it in the middle of the season or in the middle of the winter, you’ll always be able to find cabbage. Depending on the size of it, if it’s a bigger one, half will be enough.

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. Basically, eggs mixed with the sour cream will act as glue and ensure your pie will stick together when baked.

MILK – add a cup of hot milk right before the pie will be baked. This will make the cabbage pie a little softer, and it will give it a creamier taste

SEASONING TO TASTE – salt and black pepper are somewhat obligatory, but you can add any other spice of your choice

ADDITIONAL INGREDIENTS: chopped ham, chopped red bell peppers, and any vegetables of your choice

Equipment you’ll need

10-inch pie pan

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 till they get translucent and yellow/light brown color.

Add the chopped cabbage to the pan, and sprinkle with salt, pepper and additional seasoning. Let it fry until the cabbage gets soft and when it’s done, add the sweet corn. Mix it well and let it cool a bit.

Step 3: In a separate bowl mix 3 eggs and sour cream. Add some salt and pepper as well.

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. Sip some shredded cabbage and sweet corn filling on the phyllo sheet. Pour a bit of 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 phyllo pastry sheet and spill the leftover egg & 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.

I know, 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.

image showing a freshly baked phyllo cabbage pie in a pie pan

Recipe tips

🥘 Taste the fried cabbage and sweet corn, as well as the 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 it won’t stick together when serving.

🥘 While baking, cover the pie gently with parchment paper for the last 15 minutes of baking, this way the sour cream on top won’t get over-burned.

🥘 If you like the more cheesy taste, add some shredded mozzarella on top before baking.

🥘 Cabbage pie is a perfect addition to the traditional, slow-cooked beef goulash.

image showing how to slice a hot baked phyllo cabbage pie

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 this yummy cabbage pie in airtight containers or freezer bags for up to 5 months, allowing it to unthaw in the refrigerator.

Phyllo cabbage pie FAQ’s

What’s the difference between puff pastry and phyllo?

Phyllo dough is made from flour and water only, similar to bread, but without yeast. While the puff pastry is made of several layers of buttery dough. The baking procedure is different, phyllo will bake as a thin layer of dough, and usually, it will be 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.

Can I use puff pastry instead of phyllo dough?

No, puff pastry requires a totally 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.

What are the origins of cabbage pie?

Cabbage pie is of east European origin; in the 18th century in Russia cabbage pie 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


Mini pizzetta

Caprese empanadas

Hosted by the Southern plates meal plan Sunday

simple cabbage pie
Print Save Pin

Simple cabbage pie

Delicious, easy to bake vegetable pie, perfect as a side dish, dinner or snack.
Servings 6 people
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 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
  • 1/2 cup oil


  • 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 ❤️


🥄 Taste the amount of salt and seasoning in the sour cream and egg mixture as well as in the cabbage with sweet corn before baking. 
🥄 When making the sour cream and eggs mixture don’t spare it. The pie will taste better with more of it, while too little of the mixture will prevent the cabbage in the pie from sticking together. 
🥄 Cover the cabbage pie with parchment paper if the pie is not yet baked, but the top of the pie is getting too dark.
🥄 Optional cup of shredded mozzarella cheese on top will add a cheesy flavor to your pie. 
Author: Food nutters
Calories: 150kcal
Cost: $5
Course: Appetizer, Main Course, Side Dish
Cuisine: East Euroean
Keyword: cabbage, pie


Calories: 150kcal

Join the Conversation

  1. 5 stars
    I love cabbage anything. This sounds fantastic! Pinned 📌.
    Thanks so much for sharing this recipe with Sweet Tea & Friends this month.

    1. Thanks Paula, I hope you give it a try, it tastes great.

  2. 5 stars
    I never tried using cabbage for pie, this is unique and looks so good…

    1. Hope you’ll try it and please let us know how it worked out!

5 from 2 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Food nutters © Copyright 2022-2023. All rights reserved.