This easy and quick Cabbage Pie is all you need when you want a comforting dish that won’t take you hours to cook. Save your time in the kitchen with this warm casserole with a savory cabbage filling cooked to perfection. Serve it as a quick snack, side dish, breakfast - you name it!
I am a huge fan of easy and cheap recipes, and cabbage is one of my go-to ingredients for a quick meal. Our family's favorite cabbage recipes include Cabbage Roll Soup, Bacon Cabbage Stir Fry and Cheesy Cabbage Bake.
If you have lots of old cabbage in the fridge it is time to make this quick cabbage pie! Everyone loves it when I bring it to Potlucks, Parties and holiday dinners.
- Eggs - at room temperature for easy binding. Eggs in this recipe are what hold up the pie together.
- Sour cream - or creme fraiche or mayo. For the low-fat version, you can simply use only nonfat yogurt instead of sour cream. The taste will be slightly different.
- Cabbage - regular green cabbage, about 1 small-medium head of cabbage. If you have old green cabbage laying around in your kitchen, it's time to make a cabbage casserole. I don’t recommend purple/red cabbage as it will dye all your pie purple thanks to its bright color. The flavor is also different. You can shred it or cut thin slices, a little thicker than you would for a coleslaw recipe.
- All-purpose flour - for binding and texture.
- Carrot - is optional as you can make this casserole with just only cabbage. The carrot adds a pop of color and sweet flavor.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
Preheat oven to 375 F. Grease a 9-inch round baking dish with butter or oil. Or you can use cooking spray.
Saute onion with 2 tablespoons of olive oil over medium heat (2 minutes). Add carrots and saute for another 2 minutes.
Stir in cabbage, season with salt and pepper, and continue to cook the veggies occasionally stirring until cabbage softened (about 8-9 minutes).
Remove from heat and add dill, stir to combine. Transfer to a bowl to cool.
Meanwhile, the cabbage mixture is cooling, prepare the pie batter. In a large mixing bowl whisk half of the flour, sugar, a pinch of salt, and sour cream.
Stir in eggs and stir to combine (with a fork). Stir in the remaining flour and baking powder.
Pour ⅓ of batter into the baking dish, just enough to cover the bottom. Add the filling to cover all the space. Top with remaining batter and garnish with sesame seeds.
Bake for 35-40 minutes until the top of the pie is golden brown. Remove from the oven and let cool completely before slicing. (About 10-15 minutes).
Serve as an appetizer, breakfast, or a side dish to favorite lighter main courses.
- This cabbage casserole can also be dairy free - use vegan sour cream, mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We've made it with soy products too!
- It has great texture - soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole.
- Don’t chop the cabbage too small since it shrinks so much while it is cooking.
- Favorite add-ons - for more bulk, you can add shredded mozzarella cheese, cheddar cheese, ground sausage, ground meats, or poultry. Brown the meat in a skillet before mixing it in the cabbage pie batter. For more all-veggie versions - mushrooms and shredded carrot work well but things like spinach (fresh not frozen), green beans, broccoli, and peas would add even more nutrition to a cabbage casserole.
- Slice the cabbage quite thin, just like you would for a coleslaw. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
- 🍱To Store. Store this cabbage bake in an airtight container for 3-4 days in the fridge. It tastes great both cold and warm but for reheating, I like to use air fryer, oven, or microwave.
- 🥶Freezing. For freezing, yes you can freeze this right after baking for up to 2-3 months. Let thaw to room temperature before reheating in a microwave or oven (in preheated oven to 350 F until warmed through).
This cabbage pie has all you need for a fiber-rich snack or quick fulfilling breakfast.
However, for a complete meal, we typically like to serve our cabbage casserole with:
- As a side dish for: Cream of mushroom soup, cream of chicken soup or celery, chicken noodle soup or butternut squash soup.
- With roasted vegetables: sweet potatoes, air fryer potatoes, pesto potato salad, mash, broccoli, brussels sprouts, pickled red onions or simple salad Caesar.
- Or crusty bread.
If you feel like making it a more fulfilling meal, consider adding grains, meat or cheese to this cabbage pie. Here are my top 6 favorite add-ons:
- Meat - make this a meaty cabbage pie by adding ground beef/pork, turkey, chicken or bacon bits to make a heartier, more filling pie. Brown the meat and cook the bacon first before adding to the casserole. I prefer using lean ground beef for cabbage casserole so it will result in the right texture without extra moisture and fat. After browning the beef, make sure to drain it well and then add to the cabbage mixture. Don't overload it, just add the meat for a little extra flavor without overstuffing the pie. taste.
- Grains - we like cooked quinoa, brown or white rice, barley.
- Cheese - make a Cheesy Cabbage Pie with grated semi-hard cheese such as cheddar, gouda, Pepper Jack, Monterey jack, or emmental or go for low-fat mozzarella. Grate the cheese from a block for better blending and melting.
- Veggies - carrot, sliced mushrooms (saute these for a few minutes in the skillet first), diced and cooked potato, diced bell peppers.
- Spices - if you not serving this for kids, consider adding some smoky flavor with smoked paprika, red pepper flakes, chili powder chipotle, or diced jalapenos.
- Herbs - we like to use dill as this is how I grew up, with dill being at the center of most of our Russian-Ukrainian dishes. But feel free to add more Mediterranean spin by using fresh or dried oregano or thyme, or rosemary. Marjoram, tarragon and parsley.
Why Cabbage is so a Nutritious Veggie?
Cabbage is considered a highly nutritious vegetable for several reasons. This is my second recipe for cabbage pie and it always gets amazing feedback, especially amongst my kids!
Cabbage has plenty of good-for-you benefits:
- Fiber - cabbage is rich in dietary fiber, which helps support a healthy digestive system.
- Vitamin C - it is high in vitamin C, which is an important antioxidant that helps boost the immune system, protect against infection, and reduce inflammation in the body.
- Low Calorie - cabbage is considered a low-calorie vegetable, it can help you feel full without consuming too many calories.
- Anti-inflammatory - it has several anti-inflammatory compounds that can help reduce inflammation in the body and lower the risk of chronic diseases like heart disease and cancer.
- Vitamin K - great source of vitamin K, which is important for blood clotting and bone health.
- Antioxidants - rich in antioxidants, which help protect against oxidative stress and cellular damage.
🤷Frequently Asked Questions
Yes, and it freezes beautifully. For freezing, yes you can freeze this right after baking for up to 2-3 months. Let thaw to room temperature before reheating. Reheat individual servings in the microwave, or reheat the casserole, covered with foil, in the oven. In a preheated oven at 350 F for 10-15 minutes until heated through.
You can, but I prefer green cabbage for its flavor (although both of these taste very similar) and ‘’clean’’ look.
Purple/red cabbage will dye all your food with reddish-purple tone.
It is not necessary at all and I love this dish with all the cabbage juices and flavor too.
But if you have enough time, it is better to cook the cabbage ahead, as it sure helps with drawing the extra moisture out of the cabbage before mixing it with the filling.
Even with cooking the cabbage before, once baked, the casserole will still have plenty of juices in the bottom of the casserole, it is normal.
Check the color and texture of the cabbage, it should have a vibrant green or purple hue to it (red cabbage) and crisp texture. Check the smell, if you feel any off or unpleasant odor, or sour smell, it could be a sign of spoilage. If you don’t see these signs, taste a small piece of cabbage, it should have a mild and sweet flavor. After tasting you’ll know right away if you’re cabbage is bad.
Properly sealed in an airtight container shredded cabbage will last up to 5 days in the ridge. However, it's important to keep in mind that the actual shelf life of shredded cabbage can vary depending on a few factors. These factors include how fresh the cabbage was before shredding, the conditions in which it's stored, and how well it has been sealed or packaged.
I hope you enjoy this cabbage casserole, happy baking!
Cabbage Casserole Recipes
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Simple Shredded Cabbage Pie Casserole
For the Pie Batter
- ⅓ cup sour cream at least 20% fat or creme fraiche
- 3 large eggs room temperature
- ⅔ cup all-purpose flour
- 1 teaspoon granulated white sugar
- ½ teaspoon kosher salt or sea salt
- 1 teaspoon baking powder
- 3 ½ cups cabbage shredded (a little thicker than you would do for coleslaw)
- 1 medium brown onion
- ⅔ cup carrot largely grated
- 2 tablespoons fresh chopped dill or green onions
- 2 tablespoon olive oil for cooking
- kosher salt or sea salt to taste
- black pepper to taste
- 1 tablespoon of sesame seeds
- Preheat oven to 375 F. Grease a 9-inch round baking dish with butter or oil. Or you can use cooking spray.
- Sauté onion with 2 tablespoons of olive oil over medium heat (2 minutes). Add carrots and sauté for another 2 minutes.
- Stir in cabbage, season with salt and pepper, and continue to cook the veggies occasionally stirring until cabbage softened (about 8-9 minutes).
- Remove from heat and add dill, stir to combine. Transfer to a bowl to cool.
- Meanwhile, the cabbage mixture is cooling, prepare the pie batter. In a large mixing bowl whisk half of the flour, sugar, a pinch of salt, and sour cream.
- Stir in eggs and stir to combine (with a fork). Stir in the remaining flour and baking powder.
- Pour ⅓ of batter into the baking dish, just enough to cover the bottom. Add the filling to cover all the space. Top with remaining batter and garnish with sesame seeds.
- Bake for 35-40 minutes until the top of the pie is golden brown. Remove from the oven and let cool completely before slicing. (About 10-15 minutes).
- Serve as an appetizer, breakfast or a side dish to favorite lighter main courses.