Cabbage Pie

Highlighting my Ukrainian heritage with a classic recipe for cabbage pie served with a tangy sour cream dill sauce. This skillet-made dish is reminiscent of a casserole, budget-friendly, healthy, and simple to prepare. It can be enjoyed as a main course or side dish and caters to gluten-free, vegetarian, and low-carb diets.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make |💡Recipe Tips |👨‍🍳 Nutrition Notes | 📝 Go To Full Recipe | More Cabbage Recipes

What Is A Cabbage Pie?

A cabbage pie is a traditional Eastern European dish consisting of shredded cabbage, eggs, and flour (with other possible fillings) cooked in a skillet until golden brown. It bears resemblance to a cabbage casserole.

It offers a delightful texture: tender cabbage interior and crispy crust exterior. The flavor profile is subtle yet pleasant, with room to enhance it with herbs, spices, cheese, capers, olives, or sun-dried tomatoes. It brings to mind a Spanish tortilla.

While some versions of cabbage pie incorporate pastry, this recipe opts for the healthier and easier skillet method.

I enjoy serving it with traditional sour cream, Greek yogurt, or my creamy dill sauce. The sauce can also be a dairy-free aioli based on mayonnaise.

If you have leftover cabbage and are seeking culinary inspiration, this cabbage pie is a must-try!

Cabbage Pie Ingredients

This cabbage pie recipe is straightforward and cost-effective, utilizing common ingredients likely already in your pantry. Refer to the recipe card below for precise measurements.

• Cabbage – traditional white or green cabbage works best, requiring about half a kilo (1 pound), typically half of a medium cabbage head.
• Eggs – essential for binding the shredded cabbage filling; an egg-free version has not been tested.
• Flour – I opt for store-bought gluten-free flour (1:1 ratio to regular flour), but you could experiment with tapioca or cassava flour for a grain-free alternative. A keto-friendly version may be possible using finely grated cheese instead of flour, though I have not tested this yet.
• Onions – options include green onions or finely chopped yellow/white onion, with leeks serving as a potential alternative.
• Additional components – Dijon mustard, salt, pepper, and baking powder.
• For the sauce – fresh dill, sour cream, and mayonnaise combined to create a creamy dill sauce.

How To Make Cabbage Pie

• Step 1. Thinly shred the cabbage and chop the onions. For the cabbage, consider halving longer pieces once shredded by slicing across them, making it easier to cut the pie post-cooking.
• Step 2. Combine cabbage and onions in a large bowl.

• Step 3. In a separate bowl, whisk together eggs, mustard, salt, and pepper. Pour over the cabbage and mix to combine.
• Step 4. Add flour and baking powder, tossing to incorporate.

• Step 5. Heat olive oil in a large skillet/frying pan (ideally 9-10 inches) over medium heat. Transfer cabbage mixture to the pan, spreading it evenly and patting it down with a spatula. Reduce heat to low-medium, cover with a lid or foil, and cook for about 15 minutes until a golden-brown crust forms on the bottom.
• Step 6. Ensure the cabbage pancake is loose enough to flip. Place a plate or board over the pan, invert it, and add more oil to the pan before sliding the uncooked side of the pie back in. Cook uncovered for 10-15 minutes to develop a golden crust on the other side. If using cheese, sprinkle it over the top after flipping the pie to melt into the crust.

• Step 7. Allow the pie to cool slightly before serving and slicing. Garnish with chopped green onions or dill and serve with the dill sauce.
• Step 8. To prepare the dill sauce, combine and whisk the ingredients in a bowl. Serve a dollop of the sauce over the sliced cabbage pie.

Present the cabbage pie on a platter or wooden board alongside the sauce, with some sauce drizzled over the dish. Enhance with herbs like cilantro or chopped green onions, or assemble into grilled shrimp bowls.

Tips For Making Skillet Cabbage Pie

• Ensure the cabbage is thinly shredded, with longer strips halved for easier cutting and thorough cooking.
• Use a medium-large skillet or frying pan for cooking. The pie’s thickness will depend on the pan size; opt for a medium-sized pan to ensure even cooking.
• While less oil is needed compared to a potato tortilla, a small amount is essential to prevent burning and achieve a crispy crust. If the pie appears dry during cooking, drizzle additional oil around the edges and swirl the pan.
• Experiment with various fillings such as vegetables, meats, sausages, shredded chicken, and mushrooms. Additional ingredients like shredded carrot, sweet potato, grated cheese, or feta can be included.

Nutrition Notes

This Spanish cauliflower rice dish is high in protein and fibre, satiating yet not heavy, and balanced in most essential nutrients. In fact, I would call it nutrient-dense, especially high in B-vitamins, magnesium, zinc, iron, and antioxidant-potent vitamins C and E. It’s grain-free, gluten-free, low-carb, paleo, and Whole30 friendly.

Nutrition Macros Per Serving: 499 calories, 19.9 g total carbs, 6.1 g fibre (13.8 g net carbs), 38.4 g protein, 28.7 g fat.

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