Cabbage Pie Recipe is a delightful, budget‑friendly dish that brings comfort and wholesome flavor to your table. This stovetop cabbage pie, made with finely shredded cabbage, green onions, and eggs, forms a soft interior and crispy, golden crust—delivering both simplicity and adaptability. Whether you’re cooking for a cozy family meal or entertaining friends, this recipe promises a satisfying outcome with minimal effort. In just a few steps, you’ll enjoy a light yet hearty dish with a crisp exterior, creamy interior, and optional cheesy indulgence. Let’s start cooking!
Why You’ll Love This Cabbage Pie Recipe
Having a cabbage pie in your culinary repertoire means you’re always just moments away from a comforting, flavorful, and uniquely textured meal. It’s vegetarian-friendly (easily gluten-free if you use the right flour), cost-effective, and adaptable to what you have in your kitchen—whether that includes cheese, fresh herbs, or a creamy dill sauce. Plus, it’s baked without a crust, which cuts down on prep and cleanup. Golden and crispy on the outside, tender inside, and bursting with homey taste—what’s not to love?
Ingredients
Below is a simplified and easy-to-follow list of ingredients:
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Half of a medium cabbage, core discarded and finely shredded (approximately 400–500 g or 1 lb)
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Three green onions, thinly sliced, using both the white and green parts
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3 large eggs
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1 tbsp Dijon mustard
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1 tsp salt
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½ tsp black pepper
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Two-thirds cup of gluten-free flour, or substitute with all-purpose flour if desired
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1 tsp baking powder
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3 – 4 tbsp olive oil, used for cooking
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Optional: ½ cup grated cheese (Cheddar, Mozzarella, or your favorite)
For the dill sauce:
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⅓ cup light sour cream
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2 tbsp mayonnaise
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2 tbsp chopped fresh dill
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Pinch of salt and pepper
Step‑by‑Step: How to Make Cabbage Pie
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Prepare the vegetables by finely shredding the cabbage and slicing the green onions. For easier slicing after baking, you can shorten long cabbage strands by halving them crosswise.
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Mix wet ingredients: In a bowl, whisk together eggs, Dijon mustard, salt, and pepper. Pour this mix over the cabbage and onions; toss to combine.
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Add dry ingredients: Sprinkle flour and baking powder over the mixture, then toss until everything is evenly coated.
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Cook the first side: Heat 2 tbsp olive oil in a large (9–10‑inch) skillet over medium heat. Transfer the cabbage mixture to the pan, pressing it down with a spatula. Turn the heat to medium‑low, cover the pan, and cook for about 15 minutes—until the bottom is golden brown.
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Flip carefully: Run a spatula around the edge to loosen. Place a large plate or board over the skillet, then flip the skillet to transfer the pie onto the plate. Pour another tablespoon of oil into the skillet, swirl to distribute, and carefully return the pie to the pan with the uncooked side facing down.
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Cook the second side: Cook for another 10–15 minutes uncovered until golden and crispy. If using cheese, sprinkle it on top after flipping and let it melt.
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Serve: Allow the pie to cool slightly before slicing. Garnish with chopped green onions or dill. Serve warm with a spoonful next to your cabbage pie for a bright, tangy contrast.
Dill Sauce: Whisk together sour cream, mayonnaise, chopped dill, salt, and pepper. Serve with your cabbage pie for added flavor.
Helpful Tips
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Even cooking: Press the cabbage mixture firmly into the pan to promote an even, crispy crust.
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Loosening the pie: Gently lift edges with a spatula before flipping to avoid breaking.
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Heat control: Keep the temperature on the lower side to avoid burning before the pie sets.
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Cheese variation: Cheese lovers can experiment with feta, goat cheese, or even pepper jack for a bold flavor upgrade.
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Make‑ahead: Whether fully baked or just prepped, the pie mixture can be refrigerated until ready to cook.
Substitutions and Variations
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Flour: Swap gluten‑free flour with all‑purpose, chickpea, or oat flour—just monitor consistency.
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Cheese: Feta, goat cheese, or a spicy pepper jack all add unique character.
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Herbs & seasoning: Add chopped parsley, thyme, chives, or a pinch of paprika for added depth.
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Sauce swap: Serve with Greek yogurt, tzatziki, or a garlic‑lemon yogurt dip instead of dill sauce.
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Extras: Mix in diced bell peppers, shredded carrots, or cooked bacon bits for texture variation.
Storage Instructions
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Fridge: Refrigerate any leftovers in a sealed container for 3 to 4 days and rewarm in a skillet over low heat to preserve the crust’s crispiness.
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Freezer: Wrap individual slices in parchment and freeze in a sealed bag for up to 1 month. Thaw overnight in the fridge, then reheat gently.
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Sauce: Keep the dill sauce in a separate airtight container in the refrigerator; it will stay fresh for about 4 to 5 days.
Nutritional Information
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Calories: 214 kcal
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Carbohydrates: 16 g
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Protein: 6 g
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Fat: 15 g (Saturated Fat: 3 g; Polyunsaturated: 3 g; Monounsaturated: 7 g)
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Trans Fat: 0.02 g
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Cholesterol: 99 mg
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Sodium: 576 mg
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Potassium: 215 mg
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Fiber: 4 g
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Sugar: 3 g
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Vitamin A: 327 IU
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Vitamin C: 29 mg
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Calcium: 118 mg
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Iron: 2 mg
Adding cheese will increase calories, fat, and protein—adjust accordingly.
Serving Suggestions
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Pair your crispy cabbage pie with a cold glass of white wine or lemon-infused sparkling water for a refreshing touch.
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Enjoy it alongside a fresh garden salad, roasted veggies, or a light soup.
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Works wonderfully as a brunch main, snack, or vegetarian dinner.
Frequently Asked Questions About Cabbage Pie Recipe
Q1: Is this cabbage pie gluten‑free?
Yes—if you use certified gluten‑free flour, the pie is entirely gluten‑free. Make sure any optional cheese or mustard also carries a gluten‑free label.
Q2: Can I use other vegetables in the mix?
Absolutely! Add shredded carrots, zucchini, or diced bell peppers for extra nutrition and color. Just make sure to sauté them slightly first if they have high water content.
Q3: How do I avoid soggy cabbage?
Ensure the skillet is hot and oil is sufficient. Pat down the mixture firmly and avoid overcrowding. Cooking on lower heat after the initial browning helps set the crust without releasing excess water.
Q4: Can I make the pie ahead of time?
Yes! Whether fully cooked or just prepped, the pie mixture can be refrigerated until ready to cook. Gently reheat on a skillet to restore crispiness. Freeze cooked slices for longer storage.
Q5: What cheese works best?
Cheddar or mozzarella melt well and add a nice gooey texture. For tang, feta works well. Spicy options like pepper jack can add more kick.
Conclusion
Thank you for giving this Cabbage Pie Recipe a try—I hope it brings you as much cozy comfort as it does to my kitchen table. There’s something so satisfying about a simple combination of cabbage, eggs, and flour transformed into a crispy, golden‑crusted pie with a tender, flavorful center. It’s incredibly easy, versatile, and endlessly customizable, making it a kitchen favorite when you want something both wholesome and delicious. Enjoy every savory bite, happy cooking, and thank you for being part of our food‑loving community—happy feasting and warmest wishes from my home to yours!
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Cabbage Pie Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
An easy stovetop Cabbage Pie Recipe with golden crispy edges, tender center, and fresh dill sauce. A perfect meatless dinner or snack!
Ingredients
½ medium cabbage, finely shredded (core removed; ~400–500 g or 1 lb)
3 green onions, chopped (green and white parts)
3 large eggs
1 tbsp Dijon mustard
1 tsp salt
½ tsp black pepper
⅔ cup gluten-free or all-purpose flour
1 tsp baking powder
3–4 tbsp olive oil (for cooking)
Optional: ½ cup grated cheese (Cheddar, Mozzarella, etc.)
Dill Sauce:
⅓ cup light sour cream
2 tbsp mayonnaise
2 tbsp fresh dill, chopped
Pinch of salt and pepper
Instructions
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Prepare the vegetables by finely shredding the cabbage and slicing the green onions. For easier slicing after baking, you can shorten long cabbage strands by halving them crosswise.
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Mix wet ingredients: In a bowl, whisk together eggs, Dijon mustard, salt, and pepper. Pour this mix over the cabbage and onions; toss to combine.
-
Add dry ingredients: Sprinkle flour and baking powder over the mixture, then toss until everything is evenly coated.
-
Cook the first side: Heat 2 tbsp olive oil in a large (9–10‑inch) skillet over medium heat. Transfer the cabbage mixture to the pan, pressing it down with a spatula. Turn the heat to medium‑low, cover the pan, and cook for about 15 minutes—until the bottom is golden brown.
-
Flip carefully: Run a spatula around the edge to loosen. Place a large plate or board over the skillet, then flip the skillet to transfer the pie onto the plate. Pour another tablespoon of oil into the skillet, swirl to distribute, and carefully return the pie to the pan with the uncooked side facing down.
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Cook the second side: Cook for another 10–15 minutes uncovered until golden and crispy. If using cheese, sprinkle it on top after flipping and let it melt.
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Serve: Allow the pie to cool slightly before slicing. Garnish with chopped green onions or dill. Serve warm with a spoonful next to your cabbage pie for a bright, tangy contrast.
Dill Sauce: Whisk together sour cream, mayonnaise, chopped dill, salt, and pepper. Serve with your cabbage pie for added flavor.
Notes
Use gluten-free flour for a GF version.
Add cooked bacon, feta, or shredded carrots for variation.
Keep heat low to prevent burning before center sets.
Reheat leftovers in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 214
- Sugar: 3g
- Carbohydrates: 16g
- Protein: 6g