This cabbage pie is unlike any other pie, and I promise you will love it. This savory pie is made with a soft yeast dough and filled with a generous amount of the most delicious braised cabbage filling. Baked until golden brown and can be enjoyed warm or cold.
I might sound cliche, but this recipe comes from my mom, who made this pie for us often. She baked many savory pies when I was a kid growing up in Ukraine. This one with the traditional Ukrainian braised cabbage has always been my favorite.
This cabbage pie is budget-friendly and very filling. A single slice can be a meal on its own or served alongside soups, salads, potatoes, or other main dishes in place of bread.
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Prepare the dough
Note: You can find the ingredients quantities in the recipe card at the end of this post. You can jump straight to the cabbage pie recipe.
1. Mix warm milk, sugar, yeast, and a little bit of flour. Set aside.
2. In a large bowl, whisk softened butter and egg.
3. Pour the yeast and milk mixture into the bowl with eggs and butter.
4. Add the flour combined with salt. Mix the dough.
5. Knead the dough for about 4-5 minutes, until it is not sticky.
6. Form the ball, lightly grease it, and place it in the clean bowl, and cover.
7. Cover and let the rise for about 1 hour in a warm place.
Make the cabbage filling
Note: You can make the cabbage filling the day before and store it in the fridge.
1. Slice the cabbage in half, then in quarters. Thinly slice each cabbage piece into shreds. Using a grater, grate the carrot. Dice the onion.
2. In a large frying pan, saute the diced onions and carrots until they soften. Add tomato paste mixed with water and sugar.
3. Add shredded cabbage, salt and black pepper. Cook over medium heat until the cabbage settles. Cover and cook it on low for 15 minutes, stirring it every 5 minutes.
Assemble the pie and bake it
Note: Line the pie pan with parchment paper or grease it lightly with oil.
1. Punch down the dough and divide it into 2 parts. Roll 2 circles on a floured work surface. One should be slightly larger.
2. In a pie pan, place a larger dough circle at the bottom, ensuring the edges cover the rims of the pan. Fill it with the cabbage mixture.
3. Cover it with the smaller circle, crimping the edges. Brush the top with whisked egg and milk.
4. Let the pie rest for 15 minutes. Bake at 350°F for 35-40 minutes or until the top is golden brown.
Slice and serve this delicious cabbage pie.
Recipe tips
- Make sure you are using mixing yeast with warm milk (100°F-110°F).
- If the dough is still sticky after kneading, add a little bit more flour.
- It's better to use the deep pie dish as the pie will rise quite a bit.
- If you are not using parchment paper, grease the pie pan with oil or butter.
- If the top of the pie browns too fast, you can cover it with foil.
Useful to know
- How long does the pie last in the fridge? Cabbage pie will last about 3-4 days in the fridge.
- Can I eat this cabbage pie cold? It tastes great warm or cold.
- Can I add protein to the filling? Yes, we often add a diced boiled egg to the cooked cabbage filling as extra protein. You can also add cooked ground sausage, ground beef, or kielbasa.
- If you have leftover dough, you can decorate the top of your savory pie: use cookie cutters or a knife to make shapes, or make a braid.
- Don't have to use the pie pan - you can bake in any deep enough baking dish, such as a casserole dish.
- How many people this pie can serve? This is a large pie and you can easily serve up to 8-10 people.
- Can I use puff pastry sheets instead? Yes, but it will be a different type of pie. Try making it with my yeast dough if you'd like the eastern-European style pie.
Serving ideas
This delicious cabbage pie is great on its own as an afternoon snack with a cup of sweet tea or coffee. You can also serve it as a side dish with soups, meats, or other main dishes - it has both bread and veggies.
I like that it tastes great cold, so you can make it as a quick lunch for school work or a trip when there is no way to reheat the food.
More recipes with cabbage
📖 Recipe
Savory Cabbage Pie
Equipment
- 1 small bowl for easy and milk
- 1 large bowl for the dough
- 1 Rolling Pin
- 1 large skillet with the lid
- 1 9-inch deep pie dish
- 1 grater box
- 1 pastry brush
Ingredients
For the pie
- ¾ cup warm milk (100°F-110°F)
- 1 packet (7g) active dry yeast
- 2 tablespoons granulated sugar
- 1 egg
- 3 tablespoons butter, softened
- 2¾ cups (350g)* all purpose flour
- 2-3 cups braised cabbage filling
For the cabbage pie filling
- 1 medium cabbage
- 1 carrot
- ¼ large onion
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 2 teaspoons granulated sugar
- ¼ cup warm water
- ¼ teaspoons salt or more to taste
- ¼ teaspoons black pepper
For the egg wash
- 1 tablespoon milk
- 1 egg
Instructions
Cabbage pie instructions
- In a small bowl, add ¾ cup warm milk (100°F-110°F), 1 packet (7g) active dry yeast, 2 tablespoons granulated sugar and mix it. Add there 1 tablespoon of flour (from the whole amount) and whisk it briefly. Set aside to activate the yeast.
- In a large mixing bowl, whisk 1 egg and 3 tablespoons butter, softened until just combined. Pour the yeast and milk mixture to the bowl with egg and butter. Whisk briefly.
- Gradually start mixing in 2¾ cups (350g)* all purpose flour until the sticky dough forms. Transfer the dough onto the floured surface and knead it for about 5 minutes until no longer sticky. Add more flour if needed.
- Form the bowl and brush it lightly with olive oil. Place it in a clean bowl, cover and let it rise in a warm place for 1 hour or until it doubles in size.
- Preheat oven to 350°F. Line 9-inch deep pie dish with parchment paper or grease it with oil/butter.
- Uncover the dough, punch it down and divide it into 2 parts. Roll out the larger part into the circle and place in in a prepared pie pan, ensuring the edges cover the rims of the pan.
- Add about 2-3 cups braised cabbage filling (the more the better) on top, spreading it evenly and pressing gently. Roll out the second portion of dough into the circle and place it over the pie, pinching the edges to seal. Pierce at least one hole in the center to allow the steam to escape.
- Brush the top of the pie with the egg wash. Let it rest for 10 minutes.
- Bake cabbage pie at 350°F for 35-40 minutes or until it is golden brown. Remove from the oven and let cool down for 10 minutes before slicing it.
Braised cabbage filling instructions
- Remove the outer leaves of 1 medium cabbage. Cut the cabbage into 4 wedges. Using a sharp knife, cut each cabbage wedge into thin shreds. Using a box grater, grate 1 carrot. Dice ¼ large onion.
- In a large skillet, heat 1 tablespoon olive oil. Add grated carrot and diced onion. Saute for about 3-4 minutes over medium-high heat.
- In a cup, mix 2 tablespoons tomato paste , 2 teaspoons granulated sugar, and ¼ cup warm water. Pour the mixture into the skillet, stirring it well.
- Add shredded cabbage, ¼ teaspoons salt and ¼ teaspoons black pepper to the skillet. If all the cabbage does not fit at once, let it settle first, as it will shrink as it cooks. Once you add all the cabbage, cook over medium heat for about 3 minutes, stirring it often. Cover the skillet with the lid, reduce the heat to low and let it cook for about 15 minutes, stirring it every 5 minutes. Taste the cabbage and add more salt or pepper if needed. If you like the cabbage to be softer, let it cook longer.
- Use this braised cabbage as a pie filling. If you have any leftover, you can enjoy it as a side dish.
Egg wash instructions
- In a small bowl, whisk 1 tablespoon milk and 1 egg. Brush the top of the pie for the beautiful golden crust.
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