Simple phyllo cabbage pie

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 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 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

– 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 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

Other recipes you might like

Traditional authentic beef goulash

Kljukuša

Ham and cottage cheese crescent rolls

Tantuni

Mini pizzetta

Caprese empanadas

Featured by Southern plate meal plan Sunday