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A slice of savory pie with cabbage filling served on a white plate.

Savory Cabbage Pie

Nataliia
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.
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Prep Time 30 minutes
Cook Time 35 minutes
Dough Rising Time 1 hour
Total Time 2 hours 5 minutes
Course Baking
Cuisine Eastern European, Ukrainian
Servings 8
Calories 267 kcal

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.

Notes

Flour amount*: You may need more or less flour. if you do not have kitchen scale and using measuring cups, add the flour gradually. Once the dough is sticky to hands after  kneading, it has enough flour.
If the top starts browning very fast (depending on your oven),  you can cover the pie with the foil.
Store the cabbage pie in airtight container or bag in the fridge for up to 3-4 days.
You can enjoy it cold or reheat it in the microwave/oven.

Nutrition

Calories: 267kcalCarbohydrates: 41.9gProtein: 7gFat: 7.6gSodium: 288mgFiber: 3gSugar: 8g
Keyword cabbage pie recipe, savory cabbage pie
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