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.
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🛒Ingredients
- Eggs - at room temperature for easy binding. The eggs in this recipe hold 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. If you have old green cabbage in your kitchen, it's time to make a casserole. I don’t recommend purple/red cabbage, as its bright color will dye all your pie purple. 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 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.
🥣Instructions
Preheat the oven to 375 F. Grease a 9-inch round baking dish with butter or oil, or 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 the cabbage softens (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, so 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 the 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.
📋Tips
- 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.
Storage Instructions
- 🍱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).
👪Serving Suggestions
This cabbage pie has all you need for a fiber-rich snack or a 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.
- Casseroles - green bean casserole, sweet potato casserole, ham & potato breakfast bake.
Variations
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 to produce 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.
Cabbage Benefits
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 helps draw the extra moisture out of the cabbage before mixing it with the filling.
Even after cooking the cabbage, once baked, the casserole will still have plenty of juices in the bottom; this 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 your cabbage is bad.
Shredded cabbage will last up to 5 days in the ridge if properly sealed in an airtight container. However, it's important to remember 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!
Rita
Cabbage Casserole Recipes
For more easy dinner recipes check out our Dinner recipe list.
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Simple Shredded Cabbage Pie Casserole
Ingredients
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
Filling
- 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
Instructions
- 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.
we love to make it for a quick snack for the week! Delciious!
This was great the first time, making it again for supper tonight. Thanks for sharing this recipe.
thank you James
Could I use zucchini instead of cabbage?
It would not be the same and I haven't tried this substitution. I think zucchini will be too watery for this recipe.
I make something very similar with zucchini. I just press the zucchini after it’s cooked to get the water out.
I am looking forward to trying this with some sharp cheddar and diced ham!
thank you Miriam, that would be a great addition!
I had cabbage I was about to throw out to the chickens until I saw this recipe. So good! My question is would you be able to provide nutrition information?
thank you! Nutriiton is coming
Looks great, can't wait to try. Being a diabetic it is always nice to know the carbs.
I made this last night to go with Tuscan bean & sausage soup. I thought it would be different, but it's unlike anything else I have had. My husband said the same thing: is it bread or a cabbage casserole? We decided it's a delicious blend of both & I am absolutely making it again! Just had it for lunch, so happy I tried this! Delicious!! I wouldn't change anything about it 🙂
It's a hearty dish that's for sure! Thank you Lisa!
This was just ok. Too bland for us even after adding some hot paprika and too dry. Neither of us wanted the leftovers. Sorry.
thank you for your feedback!
Just tried the cabbage casserole recipe, and my kids surprisingly loved it! Would've never thought to use cabbage this way. Do you have more kid-friendly veg recipes, Rita?
Delicious we loved it. I used bacon mushrooms and three different cheeses in it. I used Parmesan cheddar and mozzarella. I will keep this on my rotation.
thank you Jane!
hey was wondering about the protein content in this dish thinking of adding it to my meal prep rotation got any suggestions for boosting it
Try adding quinoa or chicken breast, both are great protein sources!
Loving the step-by-step instructions for the Shredded Cabbage Pie Casserole. My first attempt at cooking anything like this and it turned out great!
this looks cheap and easy but any idea how long it can last in the fridge? tryna plan my meals for the week
Was utterly fascinated by the cabbage benefits section. Never knew it could be so nutritious! Has anyone tried growing their own cabbage?
I experimented with adding some smoked paprika to the filling and it turned out incredible. Thanks for the inspiration! Anyone else here who loves tweaking recipes?
Anyone tried making this with a vegan substitute? Looking for ideas.
I used cabbage from my own garden for this casserole and it was a game changer! There's something about homegrown veggies that just tastes better.
made the pie last night, it was a hit at the beach bonfire. anyone got drink pairings?
I just love how easy and flexible these recipes are! Cooking has become my new favorite hobby, all thanks to your amazing suggestions, Rita.