Comfort food meets clever pantry cooking in this hearty Cabbage-Rice Skillet Pie. Layers of softly braised cabbage, aromatic vegetables, basmati rice, and herbed minced meat come together under a creamy garlic-yogurt glaze, then bake into a golden, sliceable casserole. Inspired by Eastern European stuffed-cabbage traditions yet streamlined for a single skillet, this dish pairs simple ingredients with bold seasoning for a family-friendly centerpiece that feels both rustic and special.
Cooking Time
Preparation: 30 minutes
Stovetop simmer: 25 minutes
Oven bake: 25 minutes
Total: about 1 hour 20 minutes
Ingredients
Produce & Pantry
• 500 g cabbage, thinly shredded
• 1 onion, diced
• 1 carrot, grated
• 5 garlic cloves, minced (reserve 1 pinch for sauce)
• ¼ cup basmati rice, rinsed
• 3 eggs
• 150 g sour cream or plain yogurt
• 2 Tbsp all-purpose flour
• 50 g butter
• 2 Tbsp vegetable oil
• 500 ml water (plus 1 cup hot water for rice)
• 1 Tbsp Italian herb mix
• ½ tsp paprika
• ½ tsp dried garlic (optional, for sauce)
• Salt—total about 2 tsp (divided)
• Black pepper, to taste
Protein & Garnish
• 500 g minced meat (beef, pork, or mixed)
• Handful fresh parsley, chopped
• Bunch spring onions, sliced
Step-by-Step Cooking Directions
-
Parcook the Rice
Combine rinsed basmati, ½ tsp salt, and 1 cup hot water in a small pot. Simmer 8 minutes; rice should be half-tender. Drain and set aside. -
Wilt the Cabbage
In a deep oven-safe skillet, melt butter over medium heat. Add shredded cabbage, ½ tsp salt, and 500 ml water. Cover and simmer 10 minutes until wilted; drain excess liquid. -
Build the Aromatic Base
Push cabbage to edges; add vegetable oil to center. Sauté onion 3 minutes, then carrot 2 minutes. Stir in minced garlic (reserve pinch) and Italian herbs; cook 1 minute fragrant. -
Brown the Meat
Increase heat; add minced meat, remaining ½ tsp salt, pepper, and paprika. Cook, breaking up clumps, until no pink remains. Fold in parcooked rice and chopped parsley. Taste and adjust seasoning. -
Bind with Eggs & Flour
Beat 2 eggs with flour; stir into skillet mixture off heat—this helps the pie set. Level the surface. -
Top with Creamy Glaze
Whisk sour cream, remaining egg, dried garlic, pinch salt, and 1 Tbsp spring onions. Spread evenly over filling; sprinkle extra herbs for color. -
Bake
Transfer skillet to preheated 180 °C / 350 °F oven. Bake 25 minutes until top is golden and center is firm. -
Rest & Serve
Let pie stand 10 minutes for clean slices. Garnish with remaining spring onions; serve hot.
Nutritional Information (per 1 of 8 slices)
Calories 335 | Protein 19 g | Fat 21 g | Carbs 19 g | Fiber 3 g | Sodium 540 mg
Origins and Popularity of the Recipe
Stuffed-cabbage rolls—golabki, sarma, kapusta dolma—span Central and Eastern Europe to the Caucasus. Home cooks often transform leftover roll filling into a “lazy” layered casserole. This skillet pie continues that evolution, swapping leaves for shredded cabbage and integrating rice and meat in one pan, a technique popularized on Slavic food blogs and now embraced worldwide for its weeknight ease.
Reasons Why You’ll Love the Recipe
• One-pan convenience—stovetop to oven in the same skillet
• Balanced comfort—protein, veg, and grains in each bite
• Make-ahead friendly—reheats beautifully for lunches
• Customizable—works with turkey, lamb, or plant mince
• Budget-wise—cabbage and rice stretch pricier meat
Health Benefits
Cabbage supplies vitamin C, K, and gut-friendly fiber; carrots add beta-carotene. Using lean mince and yogurt moderates saturated fat while rice offers slow-release carbs. Herbs, garlic, and onions provide antioxidants.
Serving Suggestions
Serve wedges with a crisp cucumber-dill salad, pickled beets, or a simple tomato relish. A drizzle of hot sauce brightens the creamy topping. Rustic bread is optional but welcome for sauce-mopping.
Common Mistakes to Avoid
• Skipping rice rinse—starch makes filling gluey
• Under-salting early—season in layers for depth
• Over-baking—dry curdled top; pull when just set
• Neglecting rest time—slice too soon and filling crumbles
Pairing Recommendations
Wine: light Pinot Noir or Austrian Zweigelt; Beer: malty lager; Non-alcoholic: sparkling kefir lemonade.
Cooking Tips
• Swap sour cream glaze for shredded cheese if preferred.
• Add ½ cup chopped mushrooms with onion for umami.
• For spice, stir 1 tsp harissa or chili flakes into meat.
• Use cast-iron for best oven transfer and crusty edges.
Similar Recipes to Try
• Lazy Cabbage Lasagna with Tomato Sauce
• Shepherd’s Pie with Carrot-Parsnip Mash
• Greek Moussaka Skillet (eggplant, potato, béchamel)
Variations to Try
• Vegetarian: replace meat with lentils + smoked paprika.
• Low-carb: omit rice; add diced zucchini.
• Cheesy top: mix ½ cup grated cheddar into glaze.
• Mediterranean: season with oregano, cumin, and lemon zest.
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Ingredient Spotlight
Basmati Rice—its fragrant long grains cook quickly and hold shape, preventing mushiness inside the moist cabbage mix, while subtly perfuming the dish.
Conclusion
This Cabbage-Rice Skillet Pie proves that humble staples can create show-stopping comfort. A symphony of tender veg, aromatic meat, and creamy topping, it’s a practical yet celebratory meal that invites endless tweaks but never disappoints on flavor or coziness.
Frequently Asked Questions
1. Can I use green cabbage instead of white? Yes, any firm head cabbage works; cook until wilted.
2. How do I store leftovers? Refrigerate up to 4 days; reheat slices at 180 °C for 10 minutes.
3. Can I freeze the pie? Cool, wrap, and freeze for 2 months; thaw overnight and reheat.
4. What if I only have cooked rice? Use 1 cup cooked; skip parcook step and reduce water slightly.
5. Could I make it dairy-free? Swap butter for oil; use coconut yogurt in glaze.
6. Is brown rice okay? Yes—parboil 15 minutes longer before adding.
7. Can I prepare ahead? Assemble, chill overnight, bake next day adding 5 minutes.
8. My top browned too fast—why? Oven runs hot; tent with foil last 10 minutes.
9. Which mince is leanest? Ground turkey or chicken gives lighter results.
10. Can I cook entirely on stovetop? Yes—cover skillet, simmer 25 minutes on low; broil 2 minutes to brown top if desired.