Simple cabbage pie recipe

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 out this simple cabbage pie recipe.

It’s a wonderful, cheap, and very easy-to-make vegetable dish that will change your opinion about cabbage forever. Whoever tried it, had to make it again!

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Why you’ll love this simple 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.

Cabbage pie goes perfectly well 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 for a simple cabbage pie recipe

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

Simple 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.

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.

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.

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